in early india, most people would eat vegetables, fruit, dairy, grains, and honey. meat was not as common, and grew even less so with the surge of buddhism - this was also partially due to the temperate climate that allowed for fruit and vegetables to be grown throughout the entire year.

eating beef was considered taboo in hinduism, as cattle is believed to be a sacred animal in the religion - today some common staples include lentils, chickpeas, and kidney beans, as well as millet, rice, and whole-wheat flour.

while the key ingredients generally stay the same, many regions have their own traditional foods - economics, historical circumstances, and physical landscape all played a part in the formation of these dishes.

seeing as the indigenous peoples of the andaman and nicobar islands had almost no contact with outsiders, raw fish and fruits have become staples in their diet - delhi, in contrast, is known as the birthplace for mughlai cuisine, as well as its very delicious street food, and of course, the big city offers a range of culinary options, including paranthas, or stuffed flatbread.