The Indian cuisine is as diverse as its culture, languages, regions and its climate. Every major region of India brings its own unique dishes and subtle variations to popular dishes. Aromatic spices are the essence of Indian cuisine. Use of particular spices such as Coriander, Cumin, Fenugreek, Asafoetida etc., give Indian foods its distinct flavour. The cooking skill lies in the subtle blending of a variety of spices to enhance the basic flavour of a particular dish.
Milk products like ghee (clarified butter) and dahi (Yoghurt), a variety of dals (Lentils) and regional vegetables are other common ingredients in Indian cooking. Vegetables naturally differ across regions and with seasons. The style of cooking vegetables is dependent upon the main dish with which they are served. For example Sarson ka saag (mustard greens) is a perfect complement for the Makke ki Roti (corn flat bread) eaten in Punjab, while sambhar (lentil soup) goes great with Idlis (steamed rice cakes).
In addition to the pronounced use of spices, common culinary threads unifying local cuisines include the prominence of flatbreads and a far greater use of dairy products than anywhere else in Asia. Breads are made with wheat, rice and ground legumes depending on the part of the country while dairy products include milk, cream, yogurt, buttermilk, sour cream and cheese.