Indian cuisine

Indian cuisine is not a single ethnic cuisine; instead, it represents the country's national culinary identity. It consists of the regional and ethnic cuisines native to the Indian subcontinent. Indian food has been influenced by religion, cultural choices and traditions.

Agriculture spread to the Indus Valley Civilisation around 7000 BCE, bringing cereal cultivation. Spices such as turmeric and cardamom were being grown in India by 3,000 BCE. Indian cooking uses simple equipment such as a burner, and labour-intensive processes such as grinding flavourings by hand. Techniques unique to the area include frying of a paste of onion, garlic, and ginger in oil, then browning the meat or vegetables in that oil, and then adding liquid stepwise; and adding fried spices to cooked dishes. Many dishes are specific to India's many religious festivals. Religious faiths influence the region's cuisines, since Hindus often do not eat beef; Muslims avoid pork; and Jains are strict lacto-vegetarians.