This article is about the culinary history of the Indian subcontinent with India in focus prior to the partition of India in 1947. For the modern Republic of India, see Indian cuisine. For Pakistan and Bangladesh in focus, see Pakistani cuisine and Bangladeshi cuisine.
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
One strong influence over Indian foods is the longstanding vegetarianism within sections of Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians.[1]
^Thakrar, Raju (22 April 2007). "Japanese warm to real curries and more". The Japan Times. Retrieved 2007-04-23.
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