India is a delicious country, but many people don’t realize the cuisine varies dramatically from region to region. The food served in most North American Indian restaurants is actually North Indian food–rich in dairy, toasted spices, and wheat breads. My family comes from the southern tip of the subcontinent where the cuisine is more tropical, featuring coconut milk in the place of dairy, fresh curry leaves instead of toasted spices, and more emphasis on rice than bread. These distinctions are shaped by climate, geography, and each region’s history of contact with outside cultures.
I created the maps below to illustrate the fundamental differences between North and South Indian cuisine. The map on the right shows how we strive to create products that represent as many delicious corners of the subcontinent as possible. If you’re interested in learning more about Indian food, please check out my cookbooks!