South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used. While there are a lot of popular cookbooks and websites featuring recipes from these varied Indian and other South Asian sub-cuisines, the terms used in the recipes sometimes tend to be multi-lingual and region-specific, mostly based on the author's specific sub-ethnicity, the popularity of a given vegetable/spice in a given sub-cuisine within South Asia, etc.
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa. But for the connoisseurs, India offers a complex and eclectic array of sub-cuisines to explore, which are equally vegetarian friendly and a delight to the taste buds.
Even for South Asian people, this wide variety of vegetables, fruits, grains
