The Regional kitchen (India) :

• Goanaise kitchen : generally, the Goan cuisine is less spicy and Western influence is quite present.

• Penjabi kitchen : Many Indian dishes best known outside India as tandoori chicken, paranthas or the dhal, are from Punjab. Punjabi cuisine is influenced by the Mughals. She uses a lot of cream and ghee (beurre) and rice and whole wheat. Masala (these are the main ingredients) usually includes onions, garlic and ginger. Meals are usually accompanied by all kinds of breads: naan, paratha, roti or chapati.

This is a paranthas and dhal in right

A thali is an Indian meal that consists of selections
of various regional curries. The curries are usually
served in little metal bowls arrange around the
most consist of the following components :
- Rice
- Around 4 little bowls of curries, such as 
daal, palak paneer (spinach and Indian
cheese) and eggplant curry
- Bread such as roti or chapati or puri
- Raita (yoghurt)
- Pickle
- Some sort of sweet

• Tamil kitchen : Southern kitchens are considered very spicy, and only the presence of steam cooked rice or yogurt and milk in their various preparations ("butter milk" etc.). Allow to temper the fire.Tamil cuisine that is less influenced the cuisines of northern India by Mughal cooking and use of dairy products. It is most often vegetarian, and uses, in addition to rice, various vegetables and lentils. Among the most popular spices, there are curry leaves, tamarind, coriander, ginger, garlic, chillies, cinnamon, cloves, cardamom, cumin, nutmeg, nuts coconut, and many others, that provides particularly neighboring Kerala. Unlike some northern states, is rice that is both the basis of the meal and accompanying dishes that are traditionally served on a banana leaf or in the "thalis", stainless steel plates.

Menus for entering the Indian kitchen has no inputs or as dishes served in France, except in some parts of the country,

In some parts of India (Punjab, for example), we eat Samosa, usually as an appetite suppressant or during an aperitif.

Pakoras or vegetable fritters: same as samosas and in some areas even with the meal.

The Raita, made yoghurt with cucumber or tomatoes or other ingredients, dishes accompanied in some regions.