South Indian cuisine is rice based with coconut being one of the main additions to the cuisine. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). The curries and dals are soupy and hot. Almost all of the vegetarian and non-vegetarian dishes of this region have a rich use of spices and coconuts.

North Indian food from North India is characterised by its thick, tasty gravies. North Indians love chillies, saffron, milk, yoghurt, cottage cheese, ghee (clarified butter)and nuts. Their meals are hearty and often include several dishes. Sweets are a huge favourite too.

Meat also enjoys a special place in north Indian cuisine. A variety of Kebabs and Biriyanis (a tantalizing marinade of rice and meat) bear the Mughal legacy. Samosa is possibly the most popular snack in north India. Lassi is another beverage made from curd, which has an overwhelming taste. Gulab Jamun, Motichur Laddoo are popular sweets in this region. Some interesting north Indian dishes are Reshmi Kabab, Seekh Kabab, and Shammi Kabab, Kashmiri Pulao, Tandoori Chicken and Mutton to name only a few.