Introduction

The Subcontinent of India covers some 1.5 million square miles and compromises many different cultures and religions, of which the main groups are the Hindus and Muslims, within each of which are smaller sects, the Parsees and the Christians.  All of these have influenced the eating habits and tastes of the various ethnic communities throughout the subcontinent.  The food eaten in the North, for example, differs considerably from the one of the South.  The people of the north, which is a wheat growing area, prefer Indian breads, such as Chapatis or Paratas, as their staple, while rice, which is grown in many of the southern areas, is preferred by the southerners.

Keep in mind that it is perfectly correct to order and be served all dishes, other than dessert, at once, there is no need to wait for the main course from the appetizers, everything can be served on the table at the beginning of the meal.

Meat & Fish

There is a wide variety of meat recipes in Indian cuisine, and in most cases the meat is Lamb.

In India, chicken is very expensive and is therefore considered a special-occasion meal.  A chicken dish is invariably served at every function.  Indians always cook chicken skinned and cut into small pieces.

India may not be thought of as a great fish-eating nation, but there are certain parts of it, notably Bengal and around the city of Karachi, where fish is very popular.  Indeed, the staple diet of the Bengalis is fish and rice; they enjoy river fish from the Hooghli and also lobster and jumbo shrimp.

Vegetables

A great many people in India are vegetarians, possibly the majority.  The reason for this is mainly religious so over the years Indian have used their imaginations to create a vast range of different vegetarian dishes.  Spinach, tomatoes, potatoes, green beans, and cauliflower are all commonly used in Indian cooking,  some other popular Indian vegetables, include eggplant, okra, and white radish.

In strict vegetarians households, neither fish nor even eggs are ever included in the diet, which means it lacks protein (and certain vitamins).  That is why it is important to serve a dhal (lentils) as part of a vegetarian meal.  All lentils are packed with protein.

Breads & Grains

The most common Indian breads are Chapatis, Paratas, and Poori, all of which are made with whole-wheat flour--so they are very healthy foods.  These three breads are cooked almost every day in most Indian households.  Indian breads are made as individual portions and you may want to order two per person.

Rice is served with almost every meal in India, so the Indians have created a variety of ways of cooking it.  The aim to Indian rice is to produce dry, separate grained rice that is cooked yet still has some "bite".  Basmati rice cooks really well and gives excellent results.  The rice is first soaked for 30 or more minutes before cooking.

There are at least 30 different kinds of lentil in India, but the four most commonly used are moong, masoor, chana, and urid.  Rich with protein, lentils make ideal accompaniments to vegetable curries. 

Spices

The basic stock of spices include fresh ginger and garlic, chili powder, turmeric, cardamom, black pepper, ground coriander, and cumin.  Other items are cumin seeds, onion seeds, mustard seeds, cloves, cinnamon, dried red chilies, fenugreek seeds, vegetable ghee, and garam masala  (a mixture of hand made spice)

The degree of "hotness" in the prepared food varies, but it is a misconception to think that Indian curries must be red-hot to be authentic.  They need not be, and moreover usually a variety of mild and hot dishes are served at any given meals.  You should always plan to include both milder and hotter dishes because there is no point to destroy your palate for the more delicately flavored dishes by killing your taste buds with chili.