Cooked rice and Roti, which is a flat, unleavened bread made from whole-wheat flour, pearl millet or corn, are the staple foods of the people in India. In typical Indian meals, these two main foods are consumed along with other foods such as vegetables, lentils, legumes, dairy products and meat that are cooked in different ways. Due to the diversity of the Indian culture, the dishes that accompany roti and rice vary significantly according to the different regions in the country.
Cooked rice is the primary food in the Northeastern, Eastern and Southern regions of India. These regions include Assam and Manipur in the Northeast, Orissa and West Bengal in the East, and Tamil Nadu and Kerala in the South.
The Indian people in the Northern region of the country eat mostly roti, along with other food accompaniments. This region in India includes Punjab, Uttar Pradesh and Kashmir. The main ingredient of roti is ground flour made from whole-wheat, pearl millet or corn, and is made over a hot iron griddle placed on a stove.
Rice and roti are almost always eaten with accompanying foods. These foods are largely influenced the local cuisine in a particular region. The common legumes included in Indian cuisine include mung beans, lentils and chickpeas. White potatoes, eggplants and Indian pumpkins are among the major vegetable components in Indian dishes.
Although vegetarianism is a lifestyle taken on by a good portion of the Indian population, some Indians still consume meat, such as chicken and goat meat. Indian cuisine is also popular for its flavorful spices, including turmeric, cumin, fenugreek and coriander.