Aromatic Indian food is one of the most diverse types of food having had many foreign influences like Portuguese, Mongolian, Persian and Chinese. Within India, food and diet is often a good indicator of both religious and social identity.

The curry misconception

Lots of people think curry is synonymous with really spicy food, but really it's referring to the flavourful gravy. And although there are lots of hot and spicy curries, there are also plenty of mild ones to try. But if you ever encounter a too spicy curry, try mixing it with raita — a yogurt based condiment that cools the palate.

Northern India

With hot summers and cold winters, Northern India is ripe for seasonal fruit and vegetables. Its rich cuisine is characterized by the prevalence of dairy, like milk, paneer, ghee and yogurt in many of its dishes. With a strong Pakistani influence, the food in this area often consists of thick, moderately spicy and creamy gravies. Northern India is also home to the Tandoor oven giving the North a tendency to prefer Indian breads, like naan, over rice.

Common ingredients include goat, lamb, lentils, dry fruit, nuts, coriander, cumin, dry red chillies, turmeric, cardamom, cinnamon, cloves, garam masala and aniseed.

Discover a taste of Northern India in these inspired VH recipes:

• Turkey Korma Samosas
• Creamy Vegetable Soup
• Mango Curry Quesadilla

Eastern India

Mongolian and Chinese cuisine has influenced the simply prepared food in the east where steaming and frying are both common cooking methods. In the coastal regions, fish is common while pork is preferred inland. But to truly discover the taste of Eastern India, indulge in what they are most known for — their sweets!

Try using cashew, mustard seeds, poppy seed paste, chillies, yogurt, coconut, maize and gram flour to infuse your dishes with a taste of the East.

Find some Eastern inspiration in these recipes:

• Mango Curry Dipping Sauce
• Indian Tomato Soup

Southern India

Hot, humid and coastal, Southern India produces an abundant supply of fresh fruit, vegetables and rice. Largely vegetarian, the cuisine is also the fieriest of all Indian food and no meal is complete without rice in some form.

The use of coconut in Southern India is liberal. Curry leaves, mustard, asafoetida, pepper, peppercorns, tamarind, chillies and fenugreek seeds help to infuse dishes with some heat.

Explore the flavours of the south with these recipes:

• Shrimp Korma with Watercress
• Spicy Curry Mango Noodles
• Vegetable Korma

Western India

The most diverse region of India, the cuisine of the west can be split into four distinct culinary styles. In coastal Goa, a former Portuguese colony, seafood is abundant but as you move inland into hotter and drier climates, with a mainly Hindu population, pickles and chutneys dominate.

Get a taste for the coastal areas with ingredients like fish, rice, coconut, peanuts, pork, dry red chillies, sugar, sesame seeds and vinegar.

Try using ingredients like corn, lentils, gram flour, dry red chillies, buttermilk, yogurt, sugar and nuts to make vegetarian dishes inspired by the inland regions.

Try western flavours in these VH recipes:

• Curried Red Lentil Stew
• Indian Vegetable Pakoras