| Region | Climate | Staple | Signature Dish | Cooking Fat | | :--- | :--- | :--- | :--- | :--- | | | Cool winters | Wheat (Roti/Paratha) | Butter Chicken, Sarson da Saag | Ghee, Butter | | South (Tamil Nadu, Kerala) | Tropical, humid | Rice | Dosa, Sambar, Fish Curry | Coconut oil | | East (Bengal, Odisha) | Riverine, coastal | Rice & Fish | Machher Jhol (Fish curry), Rosogolla | Mustard oil | | West (Gujarat, Rajasthan) | Arid, desert | Millet (Bajra) | Dal Baati Churma, Dhokla | Peanut oil, Buttermilk |

Every Indian kitchen has a round stainless steel box containing 7-8 essential whole spices: Cumin seeds, mustard seeds, turmeric powder, red chili powder, coriander powder, asafoetida (hing), and garam masala.