Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs can be regarded as examples. Historical events such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as the potato, tomatoes, chillies, peanuts, and Guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations
Tandoori chicken, tikka masala sauce, red onion, bell pepper and cilantro.
Naan topped with chopped garlic and cilantro.
Boneless lamb cooked in a creamy curry sauce with poppy seeds and mixed nuts.
Boneless tandoori chicken with yogurt and tomato puree.
Chicken meat which is breaded or battered, then deep-fried or baked.
Boneless tandoori chicken in a creamy tikka masala sauce.
