Indian food is very unique.

One of the major factors being the foreign influences on India by the Moguls, Italians, Portugese, French, English, China and so forth...The essence of Indian cooking lays a lot more in the combining of a variety of spices than sophisticated cooking strategies as noticed in some of the European cuisines. I will try and separate India into four regions (North, West, East and South) then generalise the cuisines of those zones. North: The northern derives plenty of its food in the Moguls. (Referred to as Mughlai cuisine) Several of the popular meals are: Mutton Dum Biryani (Rice based dish), Tandoori kababs (barbecued meat), Korma (especially Kismet Korma is wealthy curry), Tandoori Roti, Naan, Rumali Roti (Indian Bread). The state of Punjab in northern India is also well-known because of its Tikkas, Parathas and vegetable based preparations such as Rajma, Aaloo-gobi and dal makhani. Delhi is renowned for its chaat meals like Paani-Puri, aaloo chaat, cholay bhature. West: Western India, being coastal, includes a great deal of seafood preparations. Goan food features a great deal of Portugese impact that is apparent even in the name of the food: Pork/Chicken/Seafood Vindalo, Prawns Xacuti, Seafood/Pork Balchao. They are all spicy curries which are typically eaten with steamed rice. Chapati (indian wheat bread), Bhakri (Indian bread made from Sorghum and millet) served with pickles, vegetable preparations such as bhindi-masala (ladyfinger), baingan bharta (Fried Eggplant), Usal (curries made from pulses) is more prominent within the central-western of India. South: The south has a great deal of variety in its cuisine. It is renowned for its sea-food as well as for a strictly vegan cooking. It is popular for the selection of rice preparations it has (Rice being the staple food in southern). Some of the well-liked items are: Chicken Chettinad, Seafood Gassi, Prawn/Fish fry, Beef Chilly, Beef Stew, Tamarind, Rice/Lemon Rice/Besibili Rice, Idli (Rice and lentil cake-like preparation but not sweet), Dosa/Utappa/Appam ( Sort of Indian Pancakes), Sambar (Vegetable stew eaten with Idli and dosa) East: In eastern, all cooking is mostly carried out making use of Mustard oil. This provides a entirely different flavor to their meals. Bengali meals features a lot of British,French and Chinese affects. A lot of fresh water fish such as Rohu, Betki, Hilsa are consumed there. Many of their preparations contain steamed fish and vegetables. This technique of steaming is called "Bhapa". A few of their popular dishes are: Macher Jhol (Twice cooked fish), Sukhto (Mixed vegetable curry), Aaloo Posto Bengal can also be renowned for its sweets like Rosogulla, mishti dohi and Sondesh. Street Food: India is also really popular for its street meals. Plenty of which originated in Bombay. Here's the list: Pav-Bhaji, Anda Bhurji, Baida Roti, Vada-Pav, Misal-Pav, Chicken Frankie, Kathi Roll