Typically, North Indian meals consist of staple chapatis or rotis and rice, eaten with a wide variety of side dishes like dals, curries, yoghurt, chutney and achars. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes. Coconut is an important ingredient in all South Indian food.

Besides the main dishes, various snacks are widely popular in Indian cuisine, such as samosa and vada. Among drinks, tea enjoys heavy popularity, while coffee is mostly popular in South India. Nimbu pani, lassi, and coconut milk are also popular, while India also has many indigenous alcoholic bevarages like Fenny and Indian beer.

Several customs are associated with the way in which it is consumed. Traditionally, food is consumed while sitting on the floor or on very low stools, eating with the fingers of the right hand.

Indian cuisine has been influenced by the Indian philosophy of ahimsa, which is evident in the prevalance of vegetarianism. Over the centuries it has been influenced by the Arab and Chinese traders and conquerors such as the Persians, Mongolians, Turks, the British and the Portuguese.

By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India. Rice was domesticated in the Ganges delta around the same period. In the Vedic period the staple diet was milk, ghee, vegetables, fruit and barley. According to the Ayurveda, food is either satvic, rajasic or tamasic according to its character and effect upon the body and the mind. [1]

Islamic rule resulted in a blending of the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. India was also introduced to kebabs and pilafs (or pulaos). The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir (1605-27) and Shah Jahan (1627-58). It was in this period that the Portuguese introduced vegetables like potatos and tomatoes in India.

In the modern times, the Indian cuisine has evolved further both due to European influences, and indigenous innovations. Rasgulla was invented in 1868 in Kolkata. In the last century, the Indian fast food industry has seen rapid growth.