Regional Cuisines of India

India’s food changes every 100 km. Each region has unique spices, flavours, and dishes shaped by culture, climate and tradition.

Why Indian Regional Cuisines Are Special?

From the rich Mughlai dishes of the North to the coconut-infused flavours of the South to the mustard-oil cooking of the East and the spicy curries of the West — India’s food diversity is unmatched.

Popular Regional Cuisines

North Indian Cuisine

Rich gravies, butter naan, paneer dishes, kebabs, chole bhature & creamy dal makhani.

PunjabDelhi

South Indian Cuisine

Dosa, idli, sambar, rasam, Chettinad curries & coconut-based dishes.

Tamil NaduKerala

East Indian Cuisine

Delicate flavours, fish curry, momos, rice dishes & sweets like rasgulla.

BengalAssam

West Indian Cuisine

Spicy curries, seafood, Goan vindaloo, Gujarati thali & Rajasthani laal maas.

GoaRajasthan

Central Indian Cuisine

Bhutte ka kees, poha, dal bafla & tribal flavours of Madhya Pradesh.

MPChhattisgarh

North-East Indian Cuisine

Momos, bamboo shoot dishes, smoked meats & light yet flavourful curries.

NagalandSikkim

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