It is also the fragrance of spices so important to Indian cooking - especially to preparing curry. It is the subtle and delicate blending of spices such as turmeric, cardamon, ginger, coriander, nutmeg and poppy seed. Many of these spices are also noted for their medicinal properties. They, like the basic ingredient, vary from region to region. Although not all Hindus are vegetarians, you will probably eat more vegetable dishes than is common in Europe, particularly in South India.
Indian vegetables are cheap, varied and plentiful - and superbly cooked.
Mughlai cuisine is rich, creamly, deliciously spi ced and liberally sprinkled with nuts and saffron. In the south, curries are mainly vegetable and inclined to be more hot. Coconut is a major ingredient of South Indian cooking. One regional distinction is that whereas in the south rice is the staple food, in the north this is supplemented and sometimes substituted by a wide range of flat breads, such as Pooris, Chappatis and Nan. Sweets are principally milk based puddings, pastries and p ancakes.