History and traditions
India's cooking varies by region, religion and season. The north uses wheat breads, dairy and the slow braises of the Mughal courts; the south uses rice, lentils and coconut. Spices are layered rather than simply hot, and a large part of the cuisine is vegetarian.
Food economy and industry
India is the world's largest producer of spices, milk and pulses. Food is mostly sold through small shops, street vendors and family restaurants, with delivery apps growing quickly in the cities. Indian restaurants abroad, especially in Britain, are an industry of their own.