Most Indian cuisines are related
by similiar usage of spices. Often, Indian food cooking is
distinguished by the use of a larger variety of vegetables than many
other well-known cuisines. Within these recognisable similarities,
there is an enormous variety of local styles.
In the north and the west, Kashmiri and Mughlai cuisines show
strong central Asian influences. Through the medium of Mughlai food,
this influence has propagated into many regional kitchens. To the
east, the Bengali and Assamese styles shade off into the cuisines of
East Asia
