The most popular forms of Indian cooking involve curries and bean dishes, both of which are prepared in dozens of ways. These dishes are highly flavoured with spices; good cooks shun commercial curry powder (which was introduced by the British) and prepare special spice mixtures for each dish. In the north, curries have a more subtle and mellow flavour. Tandoori chicken, baked in a clay oven, is a popular entreée. Southern food is more spicy.

Curries are served with a grain, which may be rice, wheat, millet or corn. Yoghurt, savory pickles and chutneys are also common accompaniments. Bread can take the form of delicate, unleavened chapattis or rotis in the west, thick fried parathas in the north and central regions, and dhosai (rice and wheat flour crepes) in the south. Milk is popular in a variety of forms, including butter (often a clarified version called ghee), yogurt, chena and paneer (types of cheese) and plain or flavoured buttermilk drinks. Falooda is a drink made from milk, nuts, cream and vermicelli strands, while lassi is made from iced yoghurt. Other popular drinks are spiced tea and coconut water.

Religion affects Indian eating patterns. Hindus do not eat beef, and Muslims are forbidden to eat pork and pork products. All Jains and some Hindus are strict vegetarians, though they do consume dairy products. In addition, Indians follow restricted diets for pregnancy and mourning. There is also a selected system of fasting related to religious practices.

At home, Indians often eat meals sitting cross-legged on a floor mat. Instead of cutlery, the right hand is used for eating and a piece of fresh banana leaf or stainless steel plate (thali) serves as a plate. While the rest of the household eats, women serve the meals and wait until everyone has finished dining before sitting down themselves.

Vegetable Pulao

Ingredients 480 ml long-grain rice (preferably basmati) 2 tbsp ghee or butter 1 tsp cumin seeds small piece of cinnamon stick 2-3 cardamom pods, cracked 4-5 cloves 1 medium onion, sliced 1 tbsp yoghurt 1 tomato, chopped 80 ml finely sliced green beans 80 ml finely diced carrot 960 ml water 1 tsp salt Fresh cilantro leaves Preparation Wash the rice several times. Heat the ghee or butter and sauté the cumin, cinnamon, cardamom and cloves until the spices begin to crackle. Add the onion and cook until golden. Add the yoghurt and vegetables, and 120 ml water; cover, and simmer for five minutes. Drain the rice and add it to the vegetables, along with the rest of the water and salt. Stir and bring to a boil, then simmer uncovered until the water has been completely absorbed. Cover the pan with a damp towel, put the lid on top and cook over low heat for another 5 to 10 minutes. Remove from heat and let stand, covered, for 15 to 20 minutes. Fluff the rice with a fork. Served garnished with cilantro.