Influenced by Persian and Mughal history, Northern cooking is known for its rich, creamy gravies, tandoori ovens, and wheat-based breads like Naan and Paratha. Ingredients like saffron, nuts, and dairy are staples.

Eastern states, particularly West Bengal, prioritize fish and mustard oil. The climate favors rice cultivation and freshwater fishing. Eastern cooking traditions also highlight subtle flavoring, using a five-spice blend called Panch Phoron , alongside an incredible repertoire of milk-based desserts. The West: Resilient and Diverse