Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A Roy Morgan Research survey taken between 2013 and 2018 found that Indian cuisine was the top-rated international food among 51% of Australians, behind Chinese, Italian, and Thai.
According to our ancient Indian science, Ayurveda, Indian food is complete and enough for our bodies. The dependence on foreign foods is not required as our legumes, beans, grains, fruits and vegetables provide us with ample amount of fiber, fat, carbohydrates, proteins and vitamins and minerals.
Despite the fact that we are predominantly a vegetarian nation, our foods are sufficient enough to make us nutritionally efficient. Even though we may be obsessed with our rice and roti, our traditional Indian diet composes of healthy ingredients.