Okay fair warning: this is going to be a realllllyyyy long post. It is impossible to do full justice to the range and diversity of Indian food in this brief section. Not only does every region of India have a distinctive cuisine, but you will also find that even within a region, castes and ethnic communities have different styles of cooking and often have their signature recipes which you will probably not find in restaurants. The adventurous traveller is advised to wangle invitations to homes, try various by-lanes of the city and look for food in unlikely places like temples in search of culinary nirvana.
Since there is so much food to cover we are breaking this post up into one that caters to everyone & another that is specifically for Vegetarians, which can be found here.
Indian cuisine is superb and takes its place among the great cuisines of the world. There is a good chance that you'd have tasted "Indian food" in your country, especially if you are a traveler from the West, but what India has exported abroad is just one part of its extraordinary range of culinary diversity.
Indian food has a well-deserved reputation for being hot, owing to the Indian penchant for the liberal use of a variety of spices, and potent fresh green chilies or red chilies powder that will bring tears to the eyes of the uninitiated, and found in unexpected places like sweet cornflakes (a snack, not breakfast) or even candies. The degree of spiciness varies widely throughout the country: Andhra food is famously fiery, while Gujarati cuisine is quite mild in taste.
To enjoy the local food, start slowly. Don't try everything at once. After a few weeks, you can get accustomed to spicy food. If you would like to order your dish not spicy, simply say so. Most visitors are tempted to try at least some of the spicy concoctions, and most discover that the sting is worth the trouble.
Cuisine in India varies greatly from region to region. The "Indian food" served by many so-called Indian restaurants in the Western hemisphere is inspired by North Indian cooking, specifically Mughlai cuisine, a style developed by the royal kitchens of the historical Mughal Empire, and the regional cuisine of the Punjab, although degree of authenticity in relation to actual Mughlai or Punjabi cooking is sometimes variable at best and dubious at worst.
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