Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan). Punjabi cuisine can be non-vegetarian or completely vegetarian. The level of spices can vary from minimal to very prevalent. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

The Cuisine of Kashmir as we know it today has evolved over hundreds of years. The first major influence on the cuisine is the food of the Kashmiri Pandits. The cuisine was then influenced by the culture of people who arrived with the invasion of India and the Kashmir region by Timur from the area of modern Uzbekistan . The cuisine has also been influenced by other central Asian, Persian, and Afghan cultures.

The cuisine of Kerala is linked in all its richness to the history, geography and culture of the land. Most of the non-vegetarian dishes are spicy. Kerala is known for its traditional sadhyas, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf. There is a difference in the servings from the sothern part to the northern end. The south Kerala dishes are spiced up with garlic whereas in North Kerala garlic is generrally avoided in all vegetarian dishes. Traditional food items include sambar, aviyal, kaalan, theeyal, thoran, injipully, pulisherry, appam , kappa (tapioca), puttu (steam cake), and puzhukku. Coconut is an essential ingredient in most of the food items and is liberally used.

Rice is the staple food of the southern state of India, Andhra Pradesh. Andhra is the second largest producer of rice in India, after West Bengal. Naturally, all the Andhra meals are centered around rice.

Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the West region of India. It is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family's tastes and caste. Mainly vegetarian, energy-efficient, environment-friendly, and highly nutritious with many subtle tastes, it is also very hygienic and high in food safety.

Maharashtrian (or Marathi) cuisine is cuisine of the Marathi-speaking people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Although gaining popularity in India, it remains a mystery to most westerners. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli and aamras.

This section of the website has a number of videos of some of the most popular Indian non-vegetarian dishes like Chicken Tikka, Bhuna Chicken, Chicken Korma, Lamb Kebabs.

This section of the website has a number of videos of some of the most popular Indian vegetarian dishes like Aloo Gobi, Paneer Palak etc.

This section of the website has a number of videos of some of the most popular Indian accompaniments.

This section of the website has a number of videos of some of the most popular Indian snacks like Kebabs, Samosas etc

This section of the website has a number of videos of some of the most popular Indian desserts like Kheer, Falooda, Ice-Creams.

This section of the website has a number of videos of some of the most popular Indian Chinese dishes like Manchurian, Noodles etc

This section of the website has a number of videos of some of the most popular Indian breads like Naan, Tandoori Rotis etc

A dosa is a thin, spicy, crispy crêpe-like food made from fermented rice, very popular in restaurants in South India. It may be served plain with sambar and chutneys such as coconut chutney (as pictured), or other curry or gravy. When served with alu masala folded inside, it is known as masala dosa. To make omelette dosa, simply pour beaten egg on the dosa before it is turned over.