Indian food takes its influences from the various dynasties that made it their home across time. Kings of Awadh were known to patronise 'shahi kitchens' where chefs came up with exotic, delicately spiced meat preparations such as the 'biryani'. So did the Nizams of Hyderabad whose royal kitchens have offered the world a line-up of classic dishes.
Similarly coastals south Indian regions with its vast coastline has been home to traditional fish, prawn and crab delicacies simmered in clay pots with a dash of tangy tomatoes, tamarind and herbs.
The north west region of Punjab is known for its robust cottage cheese or 'paneer' preparations and lentils such as the popular 'rajma' which is a delight along with steamed rice. While the robust red meat preparation from Kashmir-'the Roghan gosht'- is a superb choice for a lavish supper and tastes fine with roti and rice alike.