The culinary tradition
India has no single cuisine. Punjabi cooking is built on wheat, dairy and tandoor; Bengali food balances fish, mustard oil and panch phoron; Tamil kitchens use tamarind, coconut and curry leaves; Hyderabadi cooking carries Persian-influenced biryani. What connects them is the grammar of tempering spices in hot fat.
Regional kitchens
Hyderabad
Dum biryani and Persian-influenced cooking.
Kerala
Coconut, fish and curry leaves.
Punjab
Tandoor, dairy and wheat.
