The cuisine of India is characterized by the use of various spices, herbs, and lentils, to create a wide assortment of dishes through diverse cooking techniques.
Some of the advantages of delicious vegetarian diets are lower levels of total fat, cholesterol and higher levels of fibre, minerals and antioxidants which helps in the prevention of various diseases like diabetes, heart attacks and some cancers.
The staples of Indian vegetarian cuisine are rice, Atta (whole wheat flour), variety of pulses & daals (lentils) and fresh seasonal vegetables prepared with varied styles and methodologies. Its unique blend of whole & freshly ground spices add flavour and appeal to any meal, enhancing traditional medical, nutritional and health benefits.
Like India, Indian food is also ethnically very diverse and varies from region-to-region in taste, dishes and methodology.