The Art of Indian Cooking – Unity in Diversity
The Indian Sub-Continent has practically all the climatic zones of the world, and the natural ingredients vary accordingly. People learn to eat what is naturally available and what makes sense for the climatic belt, thus we start seeing trends like, people in coastal India cook with a lot of fish, people in the dessert regions eat more grains and drier foods and people in snow areas prefer more fruits and nuts.
Religious and Ethnic Diversity
India is home to most of the major religions of the world, this adds a major dimensions to the cooking, such as muslims do not eat pork, Hindus are either vegetarian or do not eat beef or pork,and there are people who wont use onion and garlic .In fact, most people would say people in India are diverse in every possible aspect, religion, language, to ethnicity.
There have been foreign colonial influences in parts of India that have impacted certain regions, the Moghul or Persian influences on north Indian cooking, Portuguese influences on West Indian cooking in Goa, and French influences on South Indian cooking in Pondichery .