India is the worlds second-most populated country and is a land of contrasts with the highest mountain in the world, arid desserts of Rajasthan, lush jungles and long, tropical coastlines. The local availability of vegetables, grains, meat and fish have moulded eating habits as much as religious taboos. The many rulers and visitors have all, over the centuries, imparted particular ingredients, flavours and favourite dishes creating a very special cuisine.

South India
The south of India has a hot climate and as a

result the food gets hotter! There are many vegetarians and rice and dhal remain at the heart of the cuisine, complemented by the plentiful fish and seafood, vegetables, coconuts and spices which grow well in the lush tropical surroundings. The ports of southern India were the spice capitals of the world with black pepper, in particular, one of India’s most valuable commodities. One of the most widely visited regions – Goa, was a Portuguese colony for 150 years and as a result the few pork based dishes found in India are from this region, the classic Vindaloo is an example.

North India
The wheat-bowl of India, where the rich soil of the Punjab, yields abundant harvests of wheat and corn and a wide variety of vegetables. Milk, yogurt and ghee are consumed in large quantities creating rich curries needed to withstand the cold winters. Northern Indian curries are thick in texture and slow cooked to release the flavours and are served with breads such as chappatis, pooris or naan. Lamb is an important part of the diet.
Tandoor cooking originates from the North where common tandoors were built in villages to serve both as a cooking oven and as a popular meeting place – the tandoor oven provides an effective way of roasting marinaded meats and fish as well as quickly cooking fresh breads.

The food of the North was particularly influenced by Muslim tribes who eventually established the Moghul dynasty, reigning in Indian from 1526 to 1858. The Moghal Empire was founded in Delhi and later included Agra, where the Taj Mahal became the last and greatest architectural piece of the Moghul Empire. Descendents of Persia they added ingredients such as nuts, saffron and cream to Indian food, this fusion creating the rich and delicate Moghlai food with dishes such as Korma, Biryani’s and Butter Chicken part of their legacy.