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| Region | Staple | Signature Technique | Famous Dish | | :--- | :--- | :--- | :--- | | | Wheat (Roti, Naan) | Tandoor (clay oven) – high heat, dry cooking | Butter Chicken, Sarson ka Saag | | West (Gujarat, Rajasthan) | Millet (Bajra), Gram flour | Water-conserving; use of buttermilk, dried mango powder (Amchur) | Dal Baati Churma, Dhokla | | East (Bengal, Odisha) | Rice, Fish | Paanch Phoron (5-spice mix); mustard paste; slow-cooked sweets | Macher Jhol (Fish curry), Rosogolla | | South (Tamil Nadu, Kerala) | Rice, Lentils | Fermentation (Idli/Dosa batter); coconut grinding; tamarind use | Sambar, Appam with Stew |