Most Indian cuisines are related by similiar usage of spices. Often, Indian 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. Have a look below for one of them.
North Indian Cuisine
Wheat can be considered as staple in a north indian meal. Usually a north indian meal
consists of Roti or Paratha (Indian Bread) and a sabji (Gravy made with vegetables).
But, on special occasions or when there is company a four course meal can be served.
First Course : Appetisers and drinks.
Second Course : Salads, Any indian bread and sabji.
Third Course : Any spiced rice ( Pilaf or pulav).
Fourth Course : Dessert or sweets(Or Lassi).
South Indian Cuisine
Rice can be considered as staple in a south indian meal. Usually a south indian meal
consists of rice and sambar(Curry). But, on special occasions or when there is company
a four course meal can be served.
First Course : Appetisers and drinks (or Paaisa).
Second course : Any mixed rice and palya( vegetables cooked with spices).
Third Course : Plain rice, sambar and Yogurt with Pickles.
Fourth Course : Sweets and Paan.