Indian Food is a great diversity of recipes of Vegeterian and Non-Vegeterain Spicy Food !

India is a large country with distinctive regional cultures and languages,
Most Indian cuisines are related by similiar usage of spices. Large variety of vegetables and enormous variety of
local styles makes the Indian food so facinating.

Wheat is a staple of North Indian foods, while rice is the primary constituent of Southern and Eastern foods.

Indian bread is prepared by using variety of flours and are known by various names, including Chapati, roti prata, thosai and naan.

The staples of Indian cuisine are rice, atta (a special type of whole-wheat flour) and at least five dozen varieties of pulses, the most important of which are chana (bengal gram; similar to the chick pea but smaller and more flavorful), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan).

Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart, The most important spices in Indian cuisine are chili pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). In sweet dishes, cardamom, cinnamon, nutmeg and rose petal essence are used.

South Indian :

Kerala (make b use of fish and coconuts)
Andhra (uses excess amount of chillies)
Kannada / Mysore
Tamil (tamarind to impart sourness distinguishes tamil food)
Maharashtrian