The chef decides what will go in the spice blend. Garam masala is a blend of fragrant spices only. There is a whole range of variety of dishes from different parts of India, each having its own distinct regional influence or flavour. We can broadly divide them into four different regions - corresponding to Delhi for the North, Bombay for the West, Madras for the South and Calcutta for the East. In the West and East rice is the staple diet.
Fish is plentiful.
So most dishes revolve round these raw materials. The south is predominantly vegetarian except places on the coast again where seafood is more appreciated. The most famous Mughlai food came to India with the Mughals. The India's tandoori food which is well known and appreciated in the western world, has barbecued chicken and mutton which is spiced and marinated in yohgurt for a few hours before it is cooked, makes it eater lick their fingers again and again. Delhi is also the kabab country.