Many Indian cooking traditions prioritize vegetarianism, influenced by Hindu, Jain, and Buddhist philosophies.

: The Mughal era (1526–1857) introduced rich gravies, aromatic , and the art of slow cooking known as

Always use the clearest images or videos available. Blurry content is often ignored.

Introduced rich gravies, nuts, and cooking techniques like tandoori (clay oven) and dum (slow steaming).

—a large platter featuring a variety of small bowls ( katoris ) containing grains, lentils (Dal), vegetables, yogurt, pickles, and sweets. This tradition ensures a scientifically balanced meal that hits all six tastes: sweet, sour, salty, bitter, pungent, and astringent.