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.