Welcome to the IndiaCuisine. India as we all know is a vast country and with equally diverse culture and traditions. All the regions in India have a distinct cuisine of their own and sometimes or rather most of the times it veries vastly in a matter a just a few hundred kilometers.
We are trying to put together few recipes that are distinct for each region with emphasis on the Northern region and other very prominent regions in Indian Cuisine.

Starting with the appetizers, North Indians like Samosa and Maharashtrians have Pao Bhaji as a evening Tea time Snack and South Indians would start their day with Uppuma or Medhu Vada.

Though Soups are not the usual course in an indian meal but many hotels serve soup as a proper course. Some common Indian soups are Mulligatwany Soup, or Indianised version of the Tomato Soup, Tamatar ka Shorba. Non Vegetarian Soups also make a major part like Paya Soup or Jahangiri Shorba.

Indian Drinks are a intrinsic part of Indian Meal. Be it Chaas or Masala Lassi or Kanji, they are very religiously consumed with the food or before the food. Coming to the Food or the main course, a big part of Indian populace is Vegetarian but even larger population loves to eat Non Vegetarian. Most of them are Chicketarian...meaning they love Chicken. Mutton or Lamb are eaten but are restricted to the hard core Non Vegetarians. Coastal residents mainly from Goa or Kerala and specifically from Bengal love the Fish. Dal and Rice form the staple food for most part of the Indian Population. Rice is maily eaten as the staple food in Southern India and Western India. Most of the North love to eat Roti or Whole Wheat Bread and a meal is not only roti and chawal and Dal, it must have some accompaniments like Pickle or Achaar or Chutney and most the meals have either Plain Yogurt or a raita or salad as simple as Pudina raita.

A Meal is not complete without a dessert Every meal must end with a dessert, be it as simple as Rice Kheer or can be as lavish as a Sandesh.

The basis of all these fabulous food are the spices and the masalas that are used in the Indian Cooking. Each spice or vegetable has a different name in different language. We have included a list of Glossary for reference and also the Weights and Measures. Included is also a huge list of Tips and Tricks. along with a detailed Introduction to the Indian Cuisine and its relation to the ancient art of Ayurveda. The spices and their nature and various Garam Masalas are also included for your reference.

Yup ! its so mouth watering and yummy too...taste any of the Indian dishes and the words try to tumble out of your mouth gingerly trying to find its way out of the all the delicacies that the palate is being subjected to, in serach of the right adjectives to describe it. The delicious Indian recipes as rich and diverse as it's civilisation have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, color, texture to the appearance. We call India a multi-faceted country because of the variety of colors symbolising cultural differences, food, festivals, languages, outfits and so on, that it wears.