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North Indian
Indian cuisine consists of a variety of regional and traditional cuisines
native to the Indian subcontinent. Given the diversity in soil, climate,
culture, ethnic groups, and occupations, these cuisines vary substantially
and use locally available spices, herbs, vegetables, and fruits. Indian
food is also heavily influenced by religion, in particular Hinduism,
cultural choices and traditions. Centuries of Islamic rule, particularly
by the Mughals, also introduced dishes like samosa and pilaf.
Historical events such as invasions, trade relations, and colonialism have
played a role in introducing certain foods to this country. The Columbian
discovery of the New World brought a number of new vegetables and fruit to
India. A number of these such as the potato, tomatoes, chillies, peanuts,
and Guava have become staples in many regions of India. Indian cuisine has
shaped the history of international relations; the spice trade between
India and Europe was the primary catalyst for Europe's Age of Discovery.
Spices were bought from India and traded around Europe and Asia. Indian
cuisine has influenced other cuisines across the world, especially those
from Europe (especially Britain), the Middle East, Southern African, East
Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the
Caribbean.