India's geographical diversity has played a significant role in shaping its culinary traditions. The country can be broadly divided into several regions, each with its own distinct cuisine. The northern region, known for its rich and creamy dishes, is characterized by the use of dairy products, such as ghee (clarified butter) and paneer (Indian cheese). Popular dishes from this region include butter chicken, naan bread, and tandoori chicken.

(pressing palms together) is a universal greeting representing divine respect.

Seasonal okra stir-fried with amchoor (dried mango powder).

Yet, the traditional cooking is fighting back. The COVID-19 pandemic saw a massive revival of Kadha (herbal decoction—turmeric, ginger, black pepper, tulsi). The world discovered "Golden Milk" (Haldi Doodh), something Indian grandmothers have forced children to drink for fevers for centuries.