Cuisine & Customs

Regional cuisine

Indian food varies enormously by region:

• North India — wheat-based breads (roti, naan, paratha), dairy-rich curries, and tandoor cooking.
• South India — rice-based dishes like dosa, idli, and sambar, along with generous use of coconut and curry leaves.
• West India — Gujarati thalis balancing sweet, salty, and spicy flavors; Maharashtrian and Goan seafood traditions.
• East India — Bengali fish curries and iconic sweets like rasgulla and sandesh.

Everyday customs

• Namaste — a respectful greeting made by pressing the palms together, often accompanied by a slight bow.
• Touching elders’ feet — a traditional sign of respect, especially during festivals and family visits.
• Removing shoes — customary before entering homes and temples.
• Right-hand etiquette — the right hand is traditionally used for eating and giving/receiving objects.

Hospitality

The Sanskrit phrase अतिथि देवो भव (atithi devo bhava) — “the guest is equivalent to God” — captures a core value in Indian culture: guests are welcomed warmly and generously, often with food offered as a first gesture.

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