People relish Indian cuisines for providing most aromatic and delicious food throughout the world. If your taste buds are getting wild for some mouth watering vegetarian dishes you've come to the right place . Do you know  some of the most delicious vegetarian dishes that food maniacs are crazy about has indian food label all over it , and even when meat lovers  find themselves around the delicious fumes of the delicious dals and veg curries its really hard for them  to resist the vegetarian dishes...
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Majority of  people in the south, do not like consuming flesh of animals,where as some  Brahmins will not even eat food prepared by anyone outside their household they do not even consume onions or garlic, and Jains are even more strict . Veganism is not common, however; if you're vegetarian , just look out for eggs and dairy products.
 
most of the eating places specify whether they serve vegetarian or non-vegetarian either they usually display it outside or at the top of the menu. The terms used in India are "veg" and "non-veg" , If you see a sign of "pure veg" that means no eggs or alcohol are served there . 
 
Broadly speaking, there are four types of eating establishments: dhabas ,tourist restaurants ,fast-food joints and restaurants.Dhabas are cheap Indian diners, where food is basic but often good, consisting of vegetable curry, dhal ( pronounced as "da'al"), rice or Indian bread and sometimes meat . Often found along the sides of highways, dhabas traditionally cater to truck drivers, and one way of telling a good dhaba from a distance is to judge it from the number of trucks parked outside
 
The second type of eating place is best suited for foreign travellers with unadventurous taste buds:  tourist restaurant are mainly  found in beach resorts, hill stations and travelers' mecca's across India. Here you can get fritters and pancakes , omelettes and toast,cereal , chips, fried prawns,  and fruit salad. The downside is that they tend to be pricey, some miss the mark by a long way, and they are not, of course, authentically Indian
 
The third type is international fast food including burgers (without beef) as well as pizzas, which seem to be have taken by indians in a positive way .
 
And finally , Restaurants as such can vary in price, quality,type but at the same time offer a wide choice of dishes , Deluxe restaurants mainly found in five-star hotels can be very expensive , but the food is cooked the classic way and is of very high quality: rich, subtle, mouthwatering,Every home in India enjoys this flavour as most Indian women are professional cooks and housewives, as they are trained from childhood by thier mothers, grandmothers and aunties, It is very easy for them to spend a whole day cooking, grinding and mixing the spices themselves,and trust me the food they prepare is yummy....
 
INDIAN FOOD

What Westerners call as curry, it covers a variety of dishes over here , each cooked with different masalas , or mixture of spices. Garam masala also known as hot mix it is not so hard to make it is a combination of dried ground black pepper and other spices, mainly added at the last stage  of cooking to spice it up, It is such an ingredience that it can replace aromatic ingredience too. Commonly used spices include chilli, turmeric , ginger, garlic, cardamom, cinnamon, cloves, coriander . They are not really added at  the same time, some grind it and mix it and some are used whole, so beware of chewing on them.
 
It's the consumption of chilli by Indians that alarms many Western visitors. The majority of our visitors develop a tolerance against chilli but; if you don't, you'll just have to stick to mild dishes . Indians tend to blend the effects of chilli with chutney, which might help you lower down the effect of chilli Otherwise, beer is one of the best things for washing chilli out of your mouth; alcohol can absorb the essential oils which causes burning sensation , but not  water.
 
Regional variety is vast: Bengalis are found of fish but they also cook a mean mangsho (meat) curry as well as exotic vegetable dishes such as mo-cha - cooked banana flower and non of them can be compared .Fish bones are also used for additional flavour in their vegetable curries - a nasty surprise for vegetarians. Biharis are known for their satu - a staple flour used instead of rice . Tibetans and Bhotias from the Himalayas have a simple diet of thukpa (meat soup), and momo (meat dumplings), with ordinary butter. In Punjab and much of northern India, home cooking consists of dhal and vegetables along with roti (bread) and less rice than the Bengalis. Food in Gujarat, predominantly veg, is often cooked with a bit of sugar.
 
Complete northern India and few parts in southern , Are imensly influenced by the Mughlai cooking. Mostly non-veg, the food is extremely rich, They use  ingredients such as sultanas , cream , almonds and saffron. Mughlai food normally indicates towars a mild, creamy food .
 
The most famous northern style is tandoori. The name refers to the deep clay oven (tandoor) in which the food is cooked. The traditional style of making a Tandoori chicken is marinating it in yoghurt, herbs and spices before cooking. Boneless pieces of meat, marinated and cooked in the same way are known as tikka; they may be served in a medium-strength masala (tikka masala), one thickened with almonds (pasanda), or in a rich butter sauce ( murg makhani or butter chicken). Breads such as naan and roti are also baked in the tandoor.
 
Tips : Wherever you eat, remember to use only your right hand, and wash your hands before you start. Try and avoid getting food on the palm of your hand by eating with the tips of your fingers
 
Non-Indian food :
 
Taste for Chinese food has rapidly grown in large towns, and the funny part is that it is generally cooked by Indian chefs . However in a few cities, like Delhi , Mumbai , Calcutta, that have large Chinese communities, you can get very good Chinese cuisine.
 
Western food is much expensive as compared to Indian food, although the international chains serve the same standard fare as everywhere else in the world at much cheaper prices. Branches of Domino's, Pizza Hut, KFC and McDonald's can be found in Delhi, Mumbai, Calcutta, Chennai, Pune and Bangalore in ever-increasing numbers. Wimpy , home-grown chains such as Nirula and Kwality and independently owned fast-food cafés can be found in any town. Tourist centers such as Leh, Goa and Kovalam offer a fair choice of Western food, from patisseries serving cakes and croissants to restaurants serving lasagne on candle-lit terraces. Small cheese factories are beginning to emerge, providing an alternative to the dreary processed cheese produced by Amul. Delhi and Mumbai also offer a choice Tex-Mex, Thai, Japanese, Italian and French cuisine - usually in restaurants of luxury hotels.
Breakfast:
 
Breakfast is the only time when most of the Westerners get homesick , as getting fry-ups and hash browns is likely to be a problem. Chana puri is an option in the north, if a little spicy for some, and alu paratha with dhal is another traditional start to the day. Iddli sambar and masala dosa is the most common equivalent in the south, where members of the India Coffee House chain can be depended upon for some decent coffee and toast.
In those towns which have established a reputation as hang-outs for "travellers", budget hotels and restaurants serve up the usual hippy fare - banana pancakes, muesli, etc - as well as omelettes, toast, porridge (not always oatmeal), cornflakes, and even bacon and eggs
 
Sweets:
 
All major sweets in India are , usually made of milk, and can be very sweet indeed. There is a huge number of sweets available even though made from the same ingredient one is solid type, barfi , a kind of fudge made from milk which has been boiled down and condensed, varies from moist and delicious to dry and powdery. It comes in various flavours from plain creamy white to pista (pistachio) in livid green and is often sold covered with silver leaf (which you eat). Smoother-textured, round penda and thin diamonds of kaju katri , plus moist sandesh and the harder paira , both popular in Bengal, are among many other sweets made from chhana or boiled-down milk. Crunchier mesur is made with chick peas; numerous types of gelatinous halwa, not the Middle Eastern variety, include the rich gajar ka halwa made from carrots and cream. The other type would be softer and stickier, u know those circular orange tubes dripped in syrup mojorly available in sweet-shop are called jalebis and made of deep-fried treacle, are as sickly as they look.next would be Gulab jamuns , deep-fried cream cheese balls soaked in syrup, are as unhealthy. Common in both the north and the south, ladu consists of balls made from semolina flour with raisins and sugar and sometimes made of other grains and flour, while among Bengali sweets, widely considered to be the best are rasgullas , rosewater-flavoured cream cheese balls floating in syrup. Ras malai , found throughout north India, is similar but soaked in cream instead of syrup.
 
In India Chocolate is rapidly improving in it Quality and variety , you'll find various Cadbury's and Amul bars. None of the various indigenous brands of imitation Swiss and Belgian chocolates appearing on the cosmopolitan markets are worth eating.
 
Kwality (now owned and branded as Walls) rules the long list of ice-cream vendors, where as Vadilal's, Gaylord and Dollops stand out. Uniformed men push carts of ice cream around and the bigger companies have many imitators, usually quite obvious. Some have no scruples - stay away from water ices unless you have a seasoned constitution. Ice-cream parlours selling elaborate concoctions including sundaes have really taken off; Connaught Circus in Delhi has several. Be sure to try kulfi, a pistachio- and cardamom-flavoured frozen sweet which is India's answer to ice cream; bhang kulfi (not available everywhere but popular during the festival of Holi) is laced with cannabis and has an interesting kick to it, but should be approached with caution
 
Fruit:
 
fruits availability varies with region and season, but there's always a fine choice. Ideally, you should peel all fruit including apples ( sev ), or soak them in strong iodine or potassium permanganate solution for half an hour. Roadside vendors sell fruit which they often cut up and serve sprinkled with salt and even masala - don't buy anything that looks like it's been hanging around for a while.
 
Mangoes ( aam ) has a wide variety of selection, but not all are sweet enough to eat fresh - some are used for pickles or curries. Indians are picky about their mangoes, which they feel and smell before buying; if you don't know the art of choosing the fruit, you could be sold the leftovers.. Among the species appearing at different times in the season, which lasts from spring to summer, look out for Alphonso and Langra. Bananas ( kela ) of one sort or another are also on sale all year round, and oranges and tangerines are generally easy to come by, as are sweet melons and thirst-quenching watermelons.
 
Fruits which are commonly available in south also known as Tropical fruits are coconuts, papayas (pawpaws) and pineapples , while things such as lychees and pomegranates are very seasonal. In the north, temperate fruit from the mountains can be much like that in Europe and North America, with strawberries, apricots and even rather soft apples available in season.
 
Among less familiar fruit, the chiku , which looks like a kiwi and tastes a bit like a pear, is worth a mention, as is the watermelon-sized jackfruit, whose spiny green exterior encloses sweet, slightly rubbery yellow segments, each containing a seed. Individual segments are sold at roadside stalls.