One of the most highly evolved cuisines in the world over the past three thousand years, the multiple families of Indian cuisine are characterized by their sophisticated and subtle use of many spices and herbs. Each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques.
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
Eastern Indian is famous for its sweet delight especially bengali sweets (such as rasogolla , chumchum,sandesh , payaas etc is popular in all over the India and world too). Apart from sweets , Eastern India is proud to have lots of wonderful delights of both vegetarian(such as loohi ,cholar dal, aloo dum ,kalar kofta/bara ,dhokar dalna, pholko phir gontoetc) and Non -vegetarian stuff ( chingri macher malai ,illis macher bhapa , kosha magsho etc) .Eastern Indian foods have touch of special spices like panch poran (goes very well with panch mesali ) , kalo jeera/kalonji , shorsho bata ( mustard seed paste ) , posto (poppy seeds) etc .
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam at meals.

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