Indian Food is varied, diverse and distinct as its different state and culture. Regions in India have their traditional and distinctive style of cooking. Moreover, the diverse cuisine of the regions offers a huge option to vegetarians as well as non vegetarians of the country. Indian State Recipes are amazing as each particular state is a treasure house of exclusive cuisine. The states of India identify their food depending on the environment and climate conditions. People accustom to the surroundings and adopt their foods. India can be distinguished into five major areas: North Indian Recipes, South Indian Recipes, West Indian Recipes, East Indian Recipes and Central Indian Recipes.

The North Indian Recipe is characterised by the use of large quantities of ghee or clarified butter. On the other hand, among the Indian State Recipes, South Indian Recipe, tamarind is used in a large quantity according to the hot climatic condition. A transformation occurs in the eating style of the people much variety so that they can accustom to the prevalent climatic and geographic condition. Moreover, Indian snacks and soups have an exhaustive list. In Indian states Spinach and vegetable soups are garnished with freshly crushed peeper, jeera and salt and served hot. Indian Snacks refer to dhoklas, handvi, muthias, pan cakes in salted and deep fried varieties.

Indian State Recipes also refer to the cooking ingredients. There is a different mediums of oil is used for each state in India. In Bengal, mustard oil is preferred as compared to the South Indian where coconut oil is used. Other states of India prefer using groundnut oil. Spices, condiments and vegetables are used in the Indian cuisine according to the taste. In the northern part of Indian, there is absolutely no dearth of variety for a creative gourmet. North India introduces Indian to splendid exotic recipes. North Indian Cuisine comprises the Mughlai cuisine of Delhi. The touch of royalty of the Mughals that are added to the food is also reflected. North Indian cooking includes the generous use of spices, sausages, dry-fruits and butter. Food roasted in tandoors preparing Tandoori Chicken and the delicious Seekh Kebab is among the tasteful dishes.

Kashmiri Cuisine offers fabulous aromatic banquet consisting of over 36 delectable dishes. The state of Jammu and Kashmir is blessed with the tradition of Wazwan. The cooking style of the state is based on heavy uses spices, condiments and curds. Rista, Tabak Maaz, Rogan Josh are the dishes echoing the awesome cuisine of this state. The Awadh style of cooking is popular in the city of Nawabs, Lucknow. One of the favourites is `Dum Pukht` method. Punjabi Recipes complete the aromatic palate of the northern part of India. The dishes such as Makki di Roti with Sarson ka Saag and Punjabi Lassi provides an impressive experience. Punjabi food is rich in butter and ghee and is prepared with lot of spices.

South Indian Cuisine is prepared on the basis of the hot, humid climate. The southern states have an added advantage as they lie in the coastal region. The state has abundance of fresh fruit, vegetables and rice. Cooking pattern in the four states of the south zone such as Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, are almost the same. Rice is the staple diet for all in this zone as compared to wheat in the north. Most of the South Indian states practice vegetarianism. Rice, lentils, grains and vegetables are consumed with chutneys, pickles and papaddams (papads). Among the non vegetarian recipe, exotic sea food becomes the gourmet of sea food. Indian State Recipes introduces the rich variety such as Tamil Recipes including Chettinad cuisine and Andhra Pradesh Recipes offers Hyderabadi cuisine.

Indian State Recipes varies in the eastern region. The eastern part largely comprises of fish and sea food which is cooked in mustard oil. There is a use of thickening agents like cashew or poppy seed paste. Bengal is renowned for sweet dishes and many of the popular North Indian sweet dishes originated from here. East India cooking is a blend of vegetarian and non-vegetarian food. West Bengal is known all over for the interesting and varied fish, rice and sweet recipes. In certain parts of Bihar influence of Buddhism is apparent and thus most of the population practices vegetarianism. Orissan Recipes is another example of rich culinary of the eastern region.

Western Indian Cuisine is also a blend of vegetarian and non vegetarian food. The staple diet of this region is rice, Jowar, Wheat, and bajra. In Gujarat, influence of Jainism is widespread, thus Gujrati Cuisine reflect the vegetarian touch. However, Goan Recipes and Maharashtra cuisine ensures that the fish and other sea food is the invariable part of the meal for the non-vegetarians. Maharashtra is famous for bhel puris, Gujarat offers dhoklas and Rajasthani Recipes introduce bati choorma and the spicy vindaloo curries Madhya Pradesh Recipes is however the mix of both sweet and salty dishes. The central part of the country does not have a distinct cuisine of their own, but they have absorbed the best of the food cultures from the neighbouring states. This proves that the diverse Indian state recipes make Indian culinary the most versatile cuisine in the world.