Veg Cuisines Of North India-

              Northern Indian cuisine is more heavily influenced by Islamic conquest. Dairy items such as milk, ghee, and paneer (cottage cheese) are widely utilized, and many vegetables are prepared in yogurt or onion-and-tomato gravies.

Roti is made on a griddle, whilst naan and kulcha are cooked in a tandoor (a cylindrical coal-fired oven). Puris and similar breads are deep-fried in oil, typically groundnut oil. Flatbread is usually eaten with cooked lentils (dal) and veggies.

Non Veg Cuisines Of North India-

                                       The nonvegetarian food, which includes kebabs and pilaf, is quite similar to that found in Pakistan. A favorite snack is the samosa, which is a boiled potato packed with flour and deep-fried in oil.

          some non vegetarian cuisines of north india are,,

                             -  Butter chicken, a North Indian dish. 
                             -   Tandoori chicken
                             - Mutton curry is a typical Indian  dish.                                        
                             - Biriyani, a Mughal dish. 

Popular snack-
   

                                  A favorite snack is the samosa, which is a boiled potato packed with flour and deep-fried in oil. Street meals like kachori and chaat are popular, as are sweets (known as mithai) like gulab jamun, petha, and rasmalai. Food in this region is often strongly spicy.

                                   Variations exist within northern India, from the desert regions of Rajasthan, which see heavy use of gram flour in dishes, to the vales of Kashmir, where ingredients such as mutton and dry fruits are used in dishes typically served in a wazwan, or multicourse meal

Cuisines Of South India-

                            In southern India, rice is the basic dish, served with sambhar (sambar), a watery stew made with lentils, tamarind, and vegetables. Many fruits and vegetables are pickled and served with meals, and cooking mediums include coconut oil and gingelly (sesame) oil.

                            Seafood is abundant along the coastline. Southern India has a broad range of cuisines, including Andhra, Tamil, Chettinad, Kerala, and Mangalore. Each region prepares sambhar differently and employs different rice varietals. Tamil cuisine divides food into six tastes: sweet, sour, salty, bitter, pungent, and astringent, and strives to incorporate each taste into every large meal. Tamil meals are also traditionally served on banana leaves.

Indian Cuisine Around The World-

                               Cuisines from India can be found all over the world, particularly in areas with a large expatriate population. Indentured workers from India traveled to the Caribbean, Southeast Asia, and Fiji, bringing their food with them. Rice, flatbread, and curries are ubiquitous in Trinidad and Tobago, and roti-based meals are popular street food. Pholourie, a chickpea-based snack, is popular in Guyana. Patties (meat-filled turnovers) in Guyana, vindaye in Mauritius, and "tinned fish" curry in Fiji all have Indian origins…

Thanks For Reading…