Indian cuisine is made up of a range of regional and traditional dishes that are indigenous to the country. Given the diversity of the soil, climate, culture, ethnic groups, and occupations, these cuisines differ greatly and use ingredients that may be found nearby, including fruits, vegetables, spices, and herbs.
Hinduism and Islam, as well as cultural preferences and customs, all have a significant impact on Indian cuisine.
A number of historical occurrences, including invasions, commercial relations, and colonization, have contributed to the introduction of particular dishes to this nation. Numerous new fruits and vegetables were introduced to India as a result of the Columbian exploration of the New World.
In many parts of India, a number of these, including potatoes, tomatoes, chilies, peanuts, and guava, have become staple foods.
Indian food has influenced international ties throughout history; the spice trade between India and Europe served as the main impetus for the European Age of Discovery.
Spices were imported from India and traded throughout Asia and Europe. In particular, cuisines from Europe, the Middle East, Southern Africa, East Africa, North America, Mauritius, Fiji, Oceania, and the Caribbean have all been inspired by Indian cuisine.
Early Indian diets were mostly composed of grains, legumes, fruits, vegetables, dairy products, and honey. A variety of lentils (dal), whole-wheat flour, rice, and pearl millet, which has been grown on the Indian subcontinent since 6200 BCE, are staple foods consumed today.
A fair environment allowed a variety of fruits, vegetables, and cereals to be grown all year long, and over time, portions of the populace adopted vegetarianism as well.
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