With independence, the princely kingdoms merged into one country, India. When the Indian Government began the task of dividing this huge land into states, they did it upon a linguistic basis. Each area with a major language and culture was given it’s own state. The idea of forcing a common language has been tossed many times. The people do not want it as they are proud of their separate cultures. Many have traditions as well as poetry and literature that go back thousands of years and they are not about to give that up. This is true of foods as well, which are different from one state to the next.

India is in that sense very similar to Europe, with each state rather like each European nation, havin

Indians are exposed to more combinations of flavours and seasonings than perhaps anyone else in the world. Their cuisine is based on this variety which, in flavours, encompasses hot & sour, hot & nutty, sweet & hot, bitter & sour and sweet & salty, in seasonings. It stretches from the freshness and sweetness of highly aromatic curry leaves to the dark pungency of the resin asafoetida, whose earthy aroma tends to startle westerners.

All Indian food is served with either rice or bread or both. In the North it is the whole wheat breads that are commonly eaten and in the South it is plain rice. The traditional Indian bread use to be flat, baked on cast-iron griddles, rather like tortillas. The Muslims introduced ovens where sour dough and plain breads, such as ‘Naans’, could be baked. At most Indian meals, aside from the meat, vegetables, split peas and rice or bread that are served, there are also relishes, yoghurt dishes, pickles and chutneys. They round off the full cycle of flavours and textures, adding bite, pungency and often vital vitamins and minerals as well. Tandori chicken originated from this country, becoming a very popular way to cook chicken.

There is evidence that in 800BC people began to eat more vegetables, pulses, cereals and fruit as a consequence of growing distaste for meat. Even the priests took to vegetarianism and started to offer vegetarian meals to the Gods. Kings, such as Ashoka, forbade the killing of animals which further contributed to the development of vegetarianism.

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