Staple Grains: North Indian cuisine: Wheat-based (roti, naan). South Indian cuisine: Rice-based (idli, dosa).
Spices: North Indian cuisine: Cumin, coriander, garam masala. South Indian cuisine: Mustard seeds, curry leaves, fenugreek.
Cooking Techniques: North Indian cuisine: Sautéing, frying, simmering. South Indian cuisine: Steaming, tempering, dry roasting.
Dairy Usage: North Indian cuisine: Paneer, ghee, yogurt. South Indian cuisine: Coconut milk, yogurt (sparingly).
Regional Specialties: North Indian cuisine: Butter chicken, paneer tikka. South Indian cuisine: Dosa, idli, sambar.
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