Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For example, some families buy their favorite type of wheat, wash it, dry it in the sun and then take it in to a flourmill to have it ground into flour exactly the way they like, as opposed to buying flour from a store! This is changing in bigger cities where people have increasingly hectic lives and are happy to use ready-to-eat, pre-made ingredients.
Indian cuisine is the general name for the foods of the Indian subcontinent, characterized by the use of various spices, herbs and other vegetables, and sometimes fruits grown in India and also for the widespread practice of vegetarianism in Indian society. Each family of Indian cuisine includes a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically-diverse subcontinent.
Hindu beliefs and culture have played an influential role in the evolution of Indian cuisine.
Indian cooking derives from a 5000-year-old timeline, during which culture has changed, geographical boundaries have changed significantly leading to confusing terms such as sub-continental cuisine while other parts of a region want a separate culinary identity. Indian Cooking has however evolved significantly over time and the varying influences brought into the country by the various rulers and travelers, it has not lost its original identity, rather become richer with the assimilation of the myriad influences. This is very apparent in some of the unique regional cuisines.