Diversity in Indian culture is responsible for diversity in the Indian diet. Food is substantially different in various parts of India and uses locally grown produce, be it spices, herbs, vegetables, and fruits. The traditional Indian diet uses less processed and more natural ingredients. The meals are a sit-down affair with family, friends.

Over the years, the influence of Mughal, Turks, Mauryans, Guptas, Portuguese and British is clearly seen in the Indian diet, but have easily been incorporated owing to the versatility and continuous evolution.

Indian diet is one of the healthiest diet, rich in taste, texture, and most of all satisfying, if prepared with minimal oil and healthy cooking methods.

Most of the food is prepared from scratch, using fresh produce which means less preservative and more nutrients.

The basic north Indian diet consists of Lentils (contains vitamin A, B, C, E, are rich in calcium, iron, potassium, dietary fibers, help in controlling blood sugar, blood cholesterol and increases digestion), Grains (contains wheat, jowar, bajra, barley, these are rich in fibers, carbohydrate), fresh Vegetables, and Fruits.

Indian cooking uses spices like Turmeric which reduces cholesterol, blood pressure and prevents blood clotting, Curry Leaves washes out toxins from body, cuts down fat, prevents greying of hair, Chilly burns fat and improves metabolism, Garlic is antibacterial and reduces cholesterol, fat.

Curd, an essential part of south Indian diet, keeps the digestive tract healthy. Calcium prevents the development of Insulin resistance.