The cuisine of India is very diverse. The regional food platter varies significantly from state to state. These differences have developed over millennia and have been shaped by local food availability, religious beliefs and customs but also by interactions with other cultures. Mughalai cuisine, for instance, was born out of the mingling of food in the north-western part of the subcontinent and Persian cooking carried in by early Mughal rulers. Indian cuisine has been and is still evolving, as a result of the nation's cultural interactions with other societies.
Gastronomical delights of India are characterized by their richly textured taste resulting from an extensive use of various spices and herbs. Around 30% of Indians are vegetarian and therefore vegetarian dishes are greatly emphasized in Indian cuisine. In addition, a variety of dishes involving sea food, chicken and mutton are also an integral part of the cuisine.
In big part, the choice of food is determined by geographical locations (whether a region is close to the sea, desert or the mountains), and economics. Traditional Indian cuisine is also seasonal, and utilizes fresh produce.
Our attempt at the Festival is to present a sampling of most popular items from each of the four regions of the country.
(If you are interested in being a food vendor at the festival, please register by following the link below)