| Region | Climate | Base | Signature Dishes | Key Fat | | :--- | :--- | :--- | :--- | :--- | | (Punjab, UP) | Cool, wheat-growing | Dairy, wheat, meat | Butter chicken, dal makhani, tandoori roti, chole bhature | Ghee, butter | | South (TN, Kerala, AP) | Tropical, humid | Rice, coconut, seafood | Dosa, sambar, avial, fish curry, lemon rice | Coconut oil, sesame oil | | East (Bengal, Odisha) | Riverine, lush | Rice, fish, mustard | Macher jhol (fish curry), shorshe ilish (mustard hilsa), rasgulla | Mustard oil | | West (Gujarat, Rajasthan) | Arid/coastal | Millets, legumes, dairy | Dhokla, thepla, dal baati churma, goan vindaloo | Peanut oil, ghee |
Traditionally, Indian households cook three fresh meals a day. "Leftovers" are a modern concept; the preference is always for (fresh) food. Lifestyle and the Communal Table desi aunty lying naked updated
A staple of South Indian cooking, used to create the batter for (steamed cakes) and | Region | Climate | Base | Signature