Indian Regional Foods are the store house of Indian food habits and food fiestas. The ancient Indian dietary was enamoured with the synthetic elements in it. The cuisine of India is diverse as its rich cultural heritage. This has contributed to the varied characteristics of Indian Dishes. Every region has its own style of cooking and is influenced by a certain religion or invasion. The food culture of India not only offers spicy, mouth-watering treats but it also serves some of the most delicious desserts. This diversity in Indian cooking has brought the Popularity of Indian Food in the outside countries.
India stands strong as a multi-faceted country due to the variety of hues symbolising cultural dichotomies, food, festivals, languages, outfits and so on. The delectable, luscious Indian recipes as rich and diverse as its civilisation have been passed on through generations. The range varies from region to region, right from the taste, colour, and texture to the appearance. Each little corner of the country has an area of expertise of its own and a range of food items to offer.
These medical works were no doubt compiled in the post-Mauryan period but the food habits of the people of the early centuries of the Christians era must not have changed much from pre-Mauryan times. This variety in food was suitable for their temperament as well, they being accustomed to it. However Modern Era in Indian Food is mainly of varied cuisines, a wide assortment of dishes and different cooking techniques. In modern times, Indian cuisine varies from region to region and reflects the ethnicity of the diverse Indian subcontinent. According to the Kasyapa samhita the residents of north-western India liked such substances as butter-milk, vinegar, curds, whey, treacle, grapes, groats, juice of pomegranates and rock salt.
Food habits in India are silhouetted by the climate of the numerous regions and the assorted ethnicity. The people of eastern India are fond of fish, variety of rice, oils and pungent spices. The delta of Ganges is especially rich in the cultivation of rice and thus rice is the staple food of the people of West Bengal, Orissa, and the other eastern states. The universal Popularity of Indian Food was initiated from the irresistible tastes of the Indian culinary. Currently these dishes are famous in Punjab, rich spicy and filling. Interestingly, this food item of the Indian cuisine had become the favourite "Britain`s national dish" and replaced the iconic status held by fish and chips. Butter Chicken, or Murgh Makhani, is another popular dish in Western countries and also in the Arab world. In addition to that, the curry is a dish which has been labelled as the "pan-Asian" dish.
The residents of South India are fond of tasty sweets, oils, preparations of food grains such as Icarigu, adhaka, barley, gram and Pea and roots, tubers and some beverages. The foods like idly, sambar dosa, rasam are very famous all over South India. They even nourish a fetish for fresh fish from rivers and seas. It is stated that sour rice gruel suited the temperament of sea-faring man. The residents of Asmaka or Godavari region and Avanti or Malwa region like Oil and sour preparations. The people of Madhya-desa or Uttar Pradesh are fond of barley, wheat and cows` milk.
