Indian food is known worldwide for its unique combinations of flavours. This is mostly because of the spices that Indians use in their cooking. Indian curries, chutneys and bread occupy a special place in every food connoisseur’s mind (and taste buds, might we add). Any true lover of Indian food would tell you there is a considerable difference between north Indian and south Indian dishes, mainly owing to the difference in taste and the spices used. While wheat is a staple in northern India, the south favours rice. The vastness of the country translates into a stunning diversity of flavors, influenced by regional traditions, religious beliefs, and historical trade routes.

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In the north, indulge in rich and creamy curries like butter chicken or Rogan Josh, often accompanied by fluffy naan bread. South India boasts a vibrant vegetarian cuisine, with dishes like dosa (crispy rice crepes) and sambar (lentil stew) flavored with fragrant coconut chutney. Travel west to Gujarat and savor the sweet and savory flavors of Gujarati Thali, a vegetarian platter featuring an array of small dishes. The coastal regions offer a bounty of fresh seafood curries and steamed rice preparations, while the eastern states like West Bengal are known for their delicate sweets and mustard-infused dishes. Every region adds its own unique twist, using local spices, cooking techniques, and ingredients to create a culinary tapestry that's as diverse as India itself.

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