Indian cuisine consists of a wide variety
of regional and traditional cuisines native to the Indian subcontinent. Given
the range of diversity in soil type, climate, culture, ethnic groups, and
occupations, these cuisines vary substantially from each other and use locally
available spices, herbs, vegetables, and fruits. Indian food is also heavily
influenced by religion, in particular Hindu, cultural choices and
traditions. The cuisine is also influenced by centuries of Islamic rule,
particularly the Mughal rule. Samosas and pilafs can be regarded as
examples.
Historical events such as foreign
invasions, trade relations, and colonialism have played a role in introducing
certain foods to this country. The Columbian discovery of the New World brought
a number of new vegetables and fruit to India. A number of these such as the
potato, tomatoes, chillies, peanuts, and Guava have become staples in many
regions of India.[3] Indian cuisine has shaped the history of international
relations; the spice trade between India and Europe was the primary catalyst
for Europe's Age of Discovery.[4] Spices were bought from India and traded
around Europe and Asia. Indian cuisine has influenced other cuisines across the
world, especially those from Europe, the Middle East, North Africa, sub-Saharan
Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean.
