Indian cuisine is one of the world's oldest and most diverse culinary traditions. From the wheat-and-dairy-driven North to the rice-and-coconut South, every region has its own flavor language. This guide covers the major regional styles (Punjabi, Mughlai, South Indian, Bengali, Goan), the essential spice cabinet (cumin, coriander, turmeric, cardamom, garam masala, asafoetida), and core techniques (tempering / tadka, slow-cooked curries, dum-pukht biryani, tandoor cooking).