During the ancient days, India was the source of many spices which were as expensive as gold and were sometimes used a currency. These spices have a deep influence on the Indian cuisine. As Indian culture has influences from for the settlers who have settled in the country over centuries, in the same way they have contributed in making Indian cuisine one of the most diverse cuisines in the world. The cuisine can be divided into mainly five sections, the North Indian, South Indian, West Indian, East Indian and North Eastern which are further divided into vegetarian and non-vegetarian. Indian Cuisine is a true reflection of the varied demographics of the ethnically diverse Indian subcontinent. Through the centuries there have been influences from Middle East, Central Asia and European. There is also a strong influence of religion, with 20 percent of the population being strictly vegetarian due to their religions beliefs and only 30 percent being regular meat eaters.

North Indian Cuisine restaurants are a hot favorite not only in India but also across the world. This cuisine originates from the states Haryana, Punjab, Uttar Pradesh, Bihar, Jharkhand, Chhattisgarh, Madhya Pradesh Rajasthan Jammu and Kashmir, Uttarakhand and Himachal Pradesh. One of the greatest contribution to the world by this cuisine are butter chicken and chicken tikka masala. Resturants serving this cusine offen have names with central asian or middle eastern influnces. Common dishes on the menu are Malai Kofta, Navratan korma, Shami Kabab, Seekh kabab, Tandoori Chicken, Butter Chicken, Chicken Tikka, Lamb Rogan Josh, Bhuna Ghosht, Kadhai Ghost, Raan Gosht, Dal Gosht, Saag Meat, Nihari Gosht, Rara Gosht, Kebabs, Paye ka Soup, Amritsari Fish, Tandoori Fish, Fish Tikka, Chicken Biryani and Lamb Biryani. Most of the breads served in these restaurants are made in the tandoor.

East Indian cuisine is famous for its desserts with specialties like rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri. East Indian cuisine is a mix of cuisines from the states of Orissa, Bengal, and Assam. In non-vegetarian food fish and lamb are the most famous. East Indian restaurants commonly serve dishes like Fish Orly, Fried Hilsa, Chingri (prawns) Malai Curry, Whole Chick-peas in Masala/Ghugni, Chicken Rezala, Chicken Reshmi Butter Masala, Elish macher paturi, Choto Chingrir Chorchori, Chicken Chettinad, Bandhakopi, Chingri Maacher Kalia, Tel Koi, Alurdum and Lau Sukto.

The four south Indian states contribute to the South Indian cuisine, Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Some of the dishes served in the restaurants are Masala Dosa, Bisi bele bath, Ragi rotti, Akki rotti, Anna Saaru, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde,Avare Kal Saaru, Uppittu, karuvattu kuzhambu , chettinad pepper chicken, thayir sadam , thayir vadai , kootu/kari , poriyal , murukku, uthappam, idiappam, appalam and papadum. Coconut is one of the most common ingredient in this cuisine. Only the Hyderabadi cuisine patronized by the Nawabs is very much like the Lucknowi cuisine of the Avadh. Kacche Gosht ki Biryani and the Dum ka Murgh, Baghare Baingan and Achaari Subzi are some of the most popular dishes of the Hyderabadi cuisine.

West Indian states of Gujarat, Maharashtra and Goa are the origination of West Indian cuisine. Popular dishes include puran poli, ukdiche Modak, batata wada, Matar-usal- pav, Pav bhaji, Kolhapuri Mutton, Kolhapuri misal, Human and rice, Dhabdhabit, Uddamethi, Kismur, Dangar, Kalputi, Khatkhat, Tondak, Balchão, Vindaloo, Ambot tik, Undhiyun, Sev Tametanu Shaak, Bateta nu Shaak, Bateta Sukhi Bhaji, Dudhi nu Shaak and Ganthiya nu Shaak. These dishes have origination from Goan cuisine, Maharashtrian cuisine, Saraswat cuisine, and Gujarati cuisine.

North Eastern cuisine consists of Cuisine of Assam, Naga cuisine, Sikkimese cuisine, and Tripuri cuisine. The food of the North East is very different and taste and method of preparation from other parts of India. North Eastern cuisine has influences from the neighboring countries, Burma and the People's Republic of China. The spices used in this cuisine are very different from the rest of India. Unlike lamb, chicken and fish the most popular meat in this region are Yak and pig.