Cuisine differs across India's diverse regions as a result of variation in local culture, geographical location (proximity to sea, desert, or mountains) and economics. It also varies seasonally, depending on which fruits and vegetables are ripe

Telugu cuisine: The cuisine of Andhra Pradesh belongs to two Telugu speaking regions of Rayalaseema and Coastal Andhra and part of Telugu cuisine. The food of Andhra Pradesh is the part of South Indian food but known for their heavy use of spices and similar to South Indian cuisine, the use of tamarind in the food is very common. Vegetarian and non-vegetarian foods are both popular. Seafood is common in the coastal region of the state. Rice is the staple food crop of eaten with lentil like dhal and sambar often with spiced vegetables or curries. Various pickles are part of local cuisine, popular among those are avakaya (a pickle made from raw mango) and gongura (a pickle made from red sorrel leaves). Yogurt is a common addition to meals, as a way of tempering spiciness. Breakfast items include dosa, vada, idli etc.

Cuisine of Arunachal Pradesh: The staple food of Arunachal Pradesh is rice, along with fish, meat and leaf vegetables. Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander and green chillies. Boiled rice cakes wrapped in leaves are a popular snack. Thukpa is a kind of noodle soup common among the Monpa tribe of the region. Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork and mutton to make their dishes. Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink.

Bhojpuri cuisine and Mithila (India): Bihari cuisine is wholesome and simple. Litti chokha, a baked salted wheat flour cake filled with sattu ( baked chickpea flour ) and some special spices, is well known among the middle-class families. Among meat dishes, Meat saalan is a popular dish made of mutton or goat curry in garam masala and cubed potatoes. Dalpuri is another popular dish in Bihar. It is salted wheatflour bread, filled with boiled, crushed and fried gram pulses. Malpua is a popular sweet dish of Bihar, prepared by a mixture of maida, milk, banana, cashew nut, raisin, sugar, water and green cardamom. Another notable sweet dish of Bihar is Balushahi which is prepared by a specially treated combination of maida and sugar along with ghee. During the festival of Chhath, thekua, a sweet dish made of ghee, jaggery, whole-meal flour, flavoured with aniseed, is made.

Delhi or Mughlai Cuisine: Delhi once the capital of Mughal Empire is the birthplace of Mughlai cuisine and is thus known for Mughalai cuisine. Delhi is noted for its street food. The Paranthewali Gali in Chandani Chowk is just one of the culinary landmarks for stuffed flatbread (Paranthas). Delhi has people from different parts of India and thus the city have different type of food traditions its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities. Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways. This is apparent in the different types of street food available. Kababs, kachauri, chaat, sweets, Indian ice-cream, commonly called kulfi, and even western food items like sandwiches and patties are prepared in a style unique to Delhi and are immensely popular.

Gujarati cuisine: Gujarati cuisine is primarily vegetarian. The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas(buttermilk) . The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet.Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine. Many Gujarati dishes are simultaneously sweet, salty like Vegetable Handva, and spicy. In mango season keri no ras (fresh mango pulp), is often an integral part of the meal. Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.

Cuisine of Kashmir: The cuisine of Jammu and Kashmir is from three regions of the state Jammu, Kashmir and Ladakh. Kashmiri cuisine has evolved over hundreds of years. Its first major influence was the food of the Kashmiri Hindus and Buddhists. The cuisine was later influenced by the cultures which arrived with the invasion of Kashmir by Timur from the area of modern Uzbekistan. Subsequent influences have included the cuisines of Central Asia, Persia, and the North Indian plains. The most notable ingredient in Kashmiri cuisine is mutton, of which there are over 30 varieties.Wazwan is a multicourse meal in the Kashmiri Muslim tradition, the preparation of which is considered an art.

Cuisine of Karnataka: Varieties in the cuisine of Karnataka has similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, chapati, idli vadaragi rotti, akki rotti, saaru, huli, vangibath, khara bath, kesari bhath, benne dose, ragi mudde, and uppittu. The Kodagu district is known for spicy pork curries (pig curry) while coastal Karnataka specialises in seafood. Although the ingredients differ regionally, a typical Kannadiga Oota (Kannadiga meal) is served on a banana leaf. The coastal districts of Dakshina Kannada and Udupi have slightly varying cuisines, which make extensive use of coconut in curries and frequently include seafood

Cuisine of Kerala: Kerala cuisine blends indigenous dishes with foreign ones adapted to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of the meal. Rice is grown in abundance; along with tapioca. It is the main starch ingredient used in Kerala's food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Most of Kerala's Hindus, except its Brahmin community, eat fish, chicken, beef,pork, egg and mutton foods. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri. Thalassery biryani is the only biryani variant of (Malabar origin) Kerala. The dish has considerable difference when compared to the other biryani variants.

Maharashtrian cuisine: Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada,masala bhat and wada pav. Shrikhand, a sweet dish made of strained yogurt, is a main dessert of Maharashtrian cuisine. The cuisine of Maharashtra can be divided into two major sections—the coastal and the interior. The Konkan, on the coast of the Arabian Sea has its own type of cuisine, a homogeneous combination of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.

Pondicherry: The union territory of Puducherry was a French colony for around 200 years, making French cuisine a strong influence on the area. Tamil cuisine is followed by majority of the people as it's major population being Tamil. The influence of the neighbouring areas such as Andhra Pradesh, and Kerala is also visible on the territory's cuisine. Some favourite dishes include coconut curry, tandoori potato, soya dosa, podanlangkai, curried vegetables, stuffed cabbage, and baked beans.

Punjabi cuisine: The cuisine of Punjab is known for its diverse range of dishes. Punjabi cuisine is not different from other cuisines in the sense that most of the cuisine is inspired by the Central Asian and Mughlai cuisines since it was the entering spot for the Muslim invaders. Home-cooked and restaurant Punjabi cuisine can vary significantly. Restaurant-style Punjabi cooking uses large amounts of ghee, butter and cream, while home-cooked equivalents center around whole wheat, rice, and other ingredients flavoured with masala. Regional differences also exist in Punjabi cuisine. For example, people of Amritsar prefer stuffed paratha and dairy products. Ambar Panjabi of Amritsar created the well known lentil and bean sprout curry which swept the nation with its zesty flavor and texture. Certain dishes are exclusive to Punjab, such as makke di roti and sarson da saag. The main masala in a Punjabi dish consists of onion, garlic and ginger. Much of this food was made to meet the demands of traditional Punjabi lifestyle, with high calorie counts to support rural workers. Tandoori food is a Punjabi speciality, especially with non-vegetarian dishes.

Cuisine of Tamil Nadu: Tamil Nadu is noted for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional non-vegetarian and vegetarian dishes.Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A meal (called Saapadu) consists of rice with other typical Tamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray - plate with a selection of different dishes in small bowls. Tamil food is characterised by tiffins, which is a light food taken for breakfast or dinner and meals which are usually taken during lunch. The word "curry" is derived from the Tamil kari, meaning something similar to "sauce". The southern regions such as Tirunelveli, Madurai, Karaikudi, and Chettinad are noted for their spicy non-vegetarian dishes. Dosa, idli and Pongal are some of the popular dishes and are eaten with chutney and sambar.Fish and other sea foods are also very popular here being a coastal state.