India boasts of as many cuisines as the number of communities. Being so diverse geographically, each region has its own cuisine and style of preparation. The Mughlai cuisine of North differs sharply from the preparations of the south. The Wazwan style of Kashmir is luxurious but the same can be said about Bengal's Macher Jhol, Rajasthan's Dal Bati, Uttar Pradesh's Kebabs and Punjab's Sarson Ka Saag and Makki di Roti. In India, recipes are handed down from generation to generation.

The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes. Most of the spices used in Indian cooking were originally chosen thousands of years ago for their medicinal qualities. Spices such as turmeric, cloves and cardamoms have antiseptic properties while others like ginger are good for digestion. All curries are made using a wide variety of spices.

In addition to the main dishes, the side dishes and condiments like chutneys, curries, daals and Indian pickles contribute to and add to the overall flavour and texture of a meal. Characterized by a variety of flavours, one more fascinating than the other, India is indeed the gourmand's delight.