India and one thing that strike in mind is its diversity. A large country, it may really be totally unfamiliar to a person from another region. The common line that runs through most Indian food though, is the use of several spices to create flavour and aroma. Every single state is unique in its customs, traditions and most importantly, its food. Indians take their food very seriously. All over India, whether it is South India or North India spices are used generously in food. But one must remember that each single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties. Starting from the North Indian food to start on with, Kashmiri cuisine where almost all dishes are prepared around the main course of rice. But on the other hand states like the Punjab, Haryana and Uttar Pradesh show high eating of chapatis. However, in the northern region Mughlai food is quite popular. South Indian food the states make vast use of coconuts, spices and fishes, as largely all of them have coastal kitchens. Coming to the western India food, the desert cuisine is famous for its exclusive taste and diversity of food. It involves an enormous range of dals and pickles are used that basically replaces the virtual need of fresh vegetables in these areas. Furthermore, in the states like Maharashtra, the food is generally a blend of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Besides, the coastline of Mumbai a wide range of fishes is available. Lastly, East Indian Food includes the eastern India; ways of cooking are quite noticeable. The main course of Bengalis is the recipe of rice and fish. Generally, the Bengalis are fond of eating varieties of fishes.

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