indian cuisine has grown out of the country's unique historical and cultural background, with diverse and rich traditions that differ widely region by region - the range of soil type as well as the climate in the country means that the food made in each region differs significantly, with specific spices, vegetables, and herbs used that are local to the particular community.

for instance, dishes like a dahi barra yogurt and fritter appetizer, while it may be called by the same name, will look and taste quite different depending on if it is made in northern versus southern india.

india's long history of colonization by the british, as well as trade relations and various foreign invasions throughout the country's history have all contributed to shaping indian cuisine - the portuguese helped to introduce the country to its staple food, the potato, as well as breadfruit and chiles.

further, the emergence of the indian spice trade with europe had a powerful impact not only on indian food, but on the culinary aspirations of those around asia and europe, who were for the first time introduced to cardamom, curry, coriander, and other spices.