Like India, Indian cuisine is varied, diverse and distinct. Regions in India has its own traditional and distinctive cuisine and offers a huge option to vegetarians as well as non vegetarians. There are four distinct regions in India. The North Indian cuisine is characterised by the use of large quantities of ghee(clarified butter) ,chillies , saffron and nuts. Variety of `roti` , `parathas` like ` naan` `kulcha` are typical north Indian cuisine. `Puri` and `bhatoora` are also very common. Goat and lamb meats are part of the nonvegetarian North Indian cuisine. Indian cuisine from the east largely comprises of fish and sea food and is mainly cooked in mustard oil. There is a use of thickening agents like cashew or poppy seed paste. Bengal is famous for its sweet dshes and many of the popular North Indian sweet dishes originated from here. South Indian cuisine is more vegetarian and the generous use of coconut with a stress mainly on rice and pulses. Dosa , idli, vada, along with sambhar and rasam are typical South Indian cuisine. Andhra, Chettinad, Hyderabadi cuisine, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking but in most cases the cooking is done in coconut oil. Western Indian cuisines consists of the dhokla and farsan of Gujarat,pav bhaji, poha of Maharastra, Rajasthani`s bati choorma and the spicy vindaloo curries of Goa. Therefore the diverse Indian recipes makes Indian cuisine the most versatile cuisine in the world.

South Indian Cuisine
South India consists of Tamilnadu, Keral, Karnataka and Andhra Pradesh has hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. Andhra Pradesh produces fiery Andhra cuisine which is largely vegetarian yet has a huge range of seafood in its coastal areas. Tamilnadu has Chettinad cuisine, perhaps the most fiery of all Indian food.
Kerali Receipe
Tamil Receipe
Andhra Pradesh Receipes
Karnataki Receipe

Western Indian Cuisine
Staple diet of the people of the west zone is rice. Jowar, Wheat, and bajra are also consumed in states like Gujarat and Rajasthan. A bounty of sea food in Goa and Maharashtra ensures that the fish and other sea food is the invariable part of the meal for the non-vegetarians. Subzi, dals along with rice and rotis constitute a vegetarian plate. Mouth waters like Maharashtra`s bhel puris, Gujarat`s dhoklas, Rajasthani bati choorma and Goa`s vindaloo are popular among the inhabitants.
Rajasthani Recipe
Gujrati Cuisine
Marathi Receipes
Goan Receipe

North India Cuisine
North India consisting of Delhi, Punjab, Rajasthan, Uttar Pradesh, Jammu & Kashmir is the ultimate destination for people who love eating. There is absolutely no dearth of variety for a creative gourmet in this part of the country. The North is fortunate to be the heart of some of the most exotic styles of cooking.
Kashmiri Cuisine
Punjabi Receipes

Some receipes of other Indian States are
Orissan Receipes
Madhya Pradesh Receipe">Madhya Pradesh Receipes