India is a huge country with a huge population (approx   1.54 billion people) so food cuisine varies from region to region. However many regional cuisines are related by similar usage of spices. Over the centuries, various invaders and traders such as Chinese, Arabs, Persians, Turks, Mongols, British and Portuguese have left culinary influences and practices. Islamic rule introduced such food as kebabs, pilafs, thick non-vegetarian gravies, yogurt and cheese (which was invented by the Arabs), and fruits such as apricots, oranges, lemons, peaches and melons.

Later the Portuguese introduced vegetables like potatoes, tomatoes, squashes and spices like red and green chillies.

To break Indian cuisine down by geographic boundaries the following broad distinctions can be made.

Throughout northern and western India, cuisine where Middle Eastern and Central Asian influences are strong is called Mughlai cuisine. This cuisine is characterized by thick gravies.

Wheat is also a staple of the north and a variety of flour atta produces a variety of flat griddle bread chappattis and leavened bread nan. Northern India has cuisine similar to Pakistan in that wheat based food like chappattis are often served with meat (mostly marinated chicken) cooked in a clay oven called a Tandoor. This is where Tandoori chicken gets its name. Nan bread is baked on the outside of the tandoor and often served with mint chutney. Although rice is predominantly grown in the rain drenched east and coastal regions it is still a staple of north Indian cuisine.

In the south, cuisine is more basmatic rice based. Basmatic rice is a long grained rice with a fine texture and famous aromatic smell. It is also one of the most expensive rice in the world. Popular southern dishes include sambhar, (lentils and vegetables with rice dumplings idli or Indian pancakes dosai). This is a favourite southern Indian breakfast dish. Rasam, (spicy dal soup) is quite a common second dish. Similar to Sambhar, rasam relies more on tomatoes and is thinner in texture. It is light, spicy and eaten with a wide variety of curries as side dishes.

The southern coastal regions make good use of fish and coconuts with most of the cooking done with coconut oil and most dishes having coconut in it. In the north, the preferred cooking oil is mustard oil. A new hydrogenated vegetable oil called ghee is becoming more and more popular as it can withstand high temperatures without becoming rancid like other unrefined cooking oils.

Spices are an integral part of Indian cooking and the correct use and blending of aromatic spices is crucial to the successful preparation of the meal. To be a good Indian cook one must become a "master of the spice".

Popular spices are chilli pepper, garam masala, fenugreek, cinnamon, ginger and cardomon. The word "curry" was apparently coined by the British to any food that they found jolly hot.

Most Indians are vegetarians either being brought up that way or influences from Budda, Mahavir(founder of Jainism) and King Ashoka. Plus, a good climate that allows fruit and vegetables to be grown throughout the year.

Many Indians are either Hindu or Muslim with Muslims not eating pork and Hindus not eating beef. Many Indian restaurants therefore may not serve either beef or pork dishes, instead concentrating on lamb and chicken.

Traditional Indian eating was typically done on the floor or low chair with food eaten with the fingers of the right hand. Spoons and forks are also popular.

Current popular Indian dishes are tandoori fish, jain pizzas and mutton dossas.