The South is home to some of India's hottest and most exotic dishes, for hot food helps to cool the body, and the region experiences very high temperatures. Fresh or green spices – often ground with water, lime juice, fresh coconut, or vinegar to make wet paste spiced mixtures – are used in abundance. The South boasts a rich and varies cuisine, and there are many Hindu communities who practice vegetarianism, as well as Muslims and Christians who enjoy non-vegetarian food. Read more: South Indian Cooking
India's northerners are a hearty bunch with hearty appetites. Their food is rich, with plenty of cream and warming spices to protect them against the cold climate. In the 13th century the Moguls came through the Himalayan Mountains, bringing with them new ingredients, including aromatic spices such as cardamoms and cinnamon bark, and cooking techniques. Some of these techniques were their own, but most were adopted from the Persains, who had a great influence on the Moguls during their journey to India. Read more: North Indian Cooking
