Indian food is distinct in its flavor, texture and spice content. While the use of spices is common to all Indian food, regions are sometimes distinguished by vegetable variety use and various influences. While various regions can be acknowledged there is also a great variety among local styles. For guests staying in hotels in Mumbai, dinning out and experiencing the splendor of Indian cuisine is a top priority. Tourist should keep in mind that some of the dishes can be extremely spicy and they should inquire before trying, or at least have a large supply of water handy, and be prepared for the potential consequences on their digestive system.
Some of the regional variations include a strong Asian influence in the North and West. This is evident in the cuisines of Kashmiri and Mughlai. This has flowed into many of the regional kitchens and is a strong factor in the overall flavor. Another variety is seen in the use of fish and coconuts in most of the coastal regions. A distinguishing factor for the cuisines typical to Rajasthan and Gujarat is the use of preserves to substitute for the lack of fresh vegetables. Tamil food is recognized for its sourness, brought on by the large use of tamarind. The cuisine of Andhra is known for its use of spices, though this is not the major ingredient as is sometimes assumed.
The rapid evolution in culinary practices occurring in India is due to extreme urbanization and has resulted in the home cooked foods becoming much simpler and requiring less time and preparation. Some of the older and more traditional recipes are falling by the way side. This has led to a variety of cookbooks being written for the singular purpose of preserving the culinary cultural heritage. Another interesting factor is the continued blending of various traditions and styles. It is common for Tandoori fish, Jain pizzas and mutton dosas to be found in restaurants in most Indian cities.
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