This is an introduction to Indian cooking and here we have the different eating habits of the people of India.
Invasions and migrations have made the Indian subcontinent, a melting pot of people of many national, religious and geographical backgrounds, much like the United States of America. Throughout its history dating as far back as 300 B.C. when Alexander the Great extended his empire up to the northwest region of the peninsula, India has witnessed the rise and fall of several emperors of its own.

Today, the ancient history of India's old glory is reflected in many of its cities. I like to believe that it was the rich and titillating aroma of spices that persuaded the vast majority of outsiders to set up permanent home in India. India's fabled spices brought to its shore, explorers and colonial empire builders. Indian society assimilated new cultures into its fold but continued to maintain its individualistic character in spite of various vicissitudes.

Over the centuries, Indian cooking has become as diverse as the people who came together in this original melting pot. Strongly influenced by old traditions, religion, geography and economic roots. Its food varies from region to region.

Owing to this reason, the subcontinent has cradled a proud place in classic cooking. You will find tantalizing diversity, sophistication and imagination.

Indian cuisine can be broadly classified into North and South Indian cuisine.

North Indian Cuisine

Wheat is considered a staple part of North Indian meal. Usually a North Indian meal consists of Roti/Paratha/Naan (Indian breads) and sabji (gravy made with vegetables).

However, on special occasions or when there is company, a four-course meal is served.
First Course: Appetizers and drinks.
Second Course: Salads, Any Indian bread and sabji.
Third Course: Spiced rice (pilaf or pulav).
Fourth Course: Dessert or sweets (or lassi).

South Indian Cuisine

Rice is considered a staple part of South Indian meal. Usually a South Indian meal consists of rice and sambar (curry).