Traditional food differ with availability of local wealth, like fish in seaside towns, eels and eggs in estuary settlements, or squash, corn and beans in farming towns, as well as with cultural and religious customs and taboos. In some situations, the crops and local animals that designate a traditional food have been changed by modern high-yield crops, and are no longer obtainable. The lazy food displacement efforts to contrary this trend and to continue traditional food.

The traditional Indian food has been broadly valued for its amazing use of herbs and spices. Indian cuisine is known for its considerable variety of dishes. The cooking manner differ from area to area. India is quite famous for its diverse multi cuisine available in a large number of restaurants and hotel resorts, which is connotative of singularity in variety. The basic food in India includes wheat, rice and pulses with chana (Bengal Gram) being the most important one. To know more about the Indian traditional food, read on.

• Bengali Food:  Bengali cuisine is appreciated for its fabulous use of panchphoron, a term used to refer to the five essential spices, namely mustard, fenugreek seed, cumin seed, aniseed, and black cumin seed.
• Gujarati Food:  The traditional Gujarati food is primarily vegetarian and has a high nutritional value. The typical Gujarati thali consists of varied kinds of lip smacking dishes.
• Kashmiri Food:  Kashmiri food that we have today in the restaurants has evolved over the years. Highly influenced by the traditional food of the Kashmiri pundits
• Punjabi Food:  The cuisine of Punjab has an enormous variety of mouth-watering vegetarian as well as non vegetarian dishes.

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