Indian Cuisine is famous for its variety of ingredients, spices and unique methods of cooking. Indian food has dominance of vegetarian preparations, which is owing to the religious strictures practiced by the population of the subcontinent. Indian foods have remained comparatively insulated from the forces of invisible hands of globalization which have swayed cuisines world over towards high preservatives, salt and sugar content for easy preparations (ready to eat).
The long gestation time is unique for Indian foods across the country which is done in a mixture of spices, ingredients in a base of cream, water which is seen in many Indian preparation, colloquially called curry. The staple diet is spread across a balance of nutrients having Roti (Indian wheat bread) and Rice having carbohydrate preparation, Dal (Pulse dish), vegetables and followed by a sweet dish or a beverage. The actual preparation again here is dictated by season and occasion. The broad generalization here is not possible here as the multiplicity of religions, ethnicity, regions and reason of historical nature.
The diversity in Indian beverages is as vibrant as its mainstream cuisine. India being the largest producer of tea has around 12000 varieties alone! The culture of community serving is core to the Indian customs as seen in many households dining together. The food is treated as divine as even Temples in India bestow devotees with prasad (sweet) which is a blessing of Deity and having community kitchens (langar) as their duty to serve free food to all. The Indian saying of foods and language changing every 10 mile seems legit.