Indian cuisine is distinguished by its sophisticated use of spices, herbs, and the influence of the longstanding and widespread practice of vegetarianism within sections of the Hindu community in Indian society.

Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques. Furthermore, each religion, region, and caste has left its own influence on Indian food. Many recipes first emerged when India was predominantly inhabited by Vedic Hindus. Later, Christians, British, Buddhists, Portuguese, Muslims from Turkey, Arabia, Mughal, and Persia settlers and others had their influence as well. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population.