- India's cuisine is as rich and diverse as her people. The spectrum of Indian cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating.
- Throughout India's history, there are occurrences of vegetarianism being practiced. For example, there is evidence that in 800 BC, people began to eat more vegetables, pulses, cereals and fruit, as a consequence of the growing distaste for meat.
- Even the priestly castes of some areas that took to vegetarianism began to offer vegetarian foods to the gods. That kings such as Ashoka (c. 322-183 13C) forbade the killing of animals further contributed to the development of vegetarianism.
- The Food in India is classified into three major categories. Sattva, Rajas, and Tamas. Satva which stand for balance, Rajas stands for passion, and Thamas stands for indulgence. Food is consumed according to the lifestyle of the person.
- As India has been the crossroads of many peoples and cultures over centuries, foreign elements have invariably seeped into its culinary culture, sometimes displacing or modifying local cuisines.
- One such foreign influence was the Muslims from western Asia whose culture swept across much of northern India in the 16th century. The invasion brought changes in many aspects of everyday life in India, including the palates of the Indian people which became tempered by a foreign taste.
- The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish.
