Regional cooking

Through the centuries, each state of India has developed its own unique signature dishes and distinct style of cooking. From the clay-oven-baked tandooris of the north to the coconut-fuelled dishes of the south, culinary techniques and recipes are heavily influenced by the choice of ingredients available, which themselves are determined by the diversity of climate and geography. Nevertheless, there are similarities nationwide, such as the almost universal use of cardamom pods, cumin, coriander, ginger and chillies.