Template:Indian cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi – Bihari – Bhojpuri – Kashmiri Punjabi – Rajasthani – Uttar Pradeshi Mughlai - more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – more..

East India Bengali – Oriya

North-East India Assamese – Naga – Sikkimese – Tripuri

West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India