Indian food is as diverse as the country itself, with every region has its own culinary delights. Therefore, do not always have to be "hot" or any dish a label of "curry". Most of the dishes with a curry sauce are usually called, but are prepared with a different 'masala' or a combination of spices that contain, among other things coriander, cumin, garlic, ginger, onion, turmeric. Additional seasoning that adds to the flavor and richness of meat is called "garam masala" and is made of different combinations of a variety of spices like cardamom, nutmeg, black pepper, cinnamon, cloves, leaves bay leaf, saffron, mace and nutmeg. The aromas and flavors that brought the West to the coast of India.A traditional food from all over India are usually served in the metal plate called "Thali" with a series of small containers used for plates with sauce. The food is usually accompanied with Indian bread (which varies from region to region) and rice.
Food North of India has been strongly influenced by Mughal cooking and is generally non-vegetarian is characterized by the use of yogurt fired onions, nuts and saffron. Featured dishes worth trying would biryani, Gushtaba, tandoori dishes and kababs.
East Indian specialties include freshwater fish (especially hilsa) cooked in a variety of sauces,
Meat-based sweet sweet cream and cheese are also a specialty around West Bengal. The eastern areas are influenced by Tibetan cuisine, with 'momos' (delicious chicken or pork dumplings) is a popular dish.
Western India is a very diverse area in terms of the kitchen. Gujarat with its strong Jain traditions is almost entirely vegetarian with a sweet touch to all your dishes. Goa is famous for its delicious meat and seafood dishes of Portuguese as Sorpotel, Vindaloo and Xacuti.
South India is famous for its spicy curries, Rasam (millagu tannir or literally pepper water, before it was anglicised to mulligatawny), dosai masala or potato pancakes and a variety of fresh rice cakes. Hot food should be tempered with Pappadums, yogurt and butter. Coconut is widely used in the preparation of dishes of south India, who are predominantly vegetarian, with the exception of Chettinad (the area around Madurai) and Kerala cuisine.
All good hotels in India are continental meals as a matter of course, for those seeking a respite from the spicy Indian cuisine. Many hotels and restaurants, at least in large cities, specialize in specific international cuisine like Chinese Italian, Indonesian, Mexican, Thai, Japanese, etc.
To an Indian, a drink with a meal usually means that water! Imported wines and spirits are available. The quality of wines in India is steadily improving and are almost of international standards. Indian beer and rum are considered excellent, while gins and vodkas are good, Indian whiskey is an acquired taste.
Gujarat is the only dry state in India at present. However, foreigners visiting India can obtain permits liquor either missions and embassies and tourist offices abroad or at an office of Tourism Government of India in Mumbai, Delhi, Chennai and Calcutta. Tourists can bring in either regular size bottle of wine and a pint of liquor or a quarter of the free spirits duty at the time of his arrival in India.
Drinking water can be a problem in India, one definitely should consume only bottled water and bottled sodas. If it is sightseeing or a trip that can be a good idea to carry a bottle of mineral water or soda consumed through a straw.