India is slightly smaller than Europe, but has a greater diversity of people, language, climate, cultures and religion than almost any country in the world. Consequently, Indian cuisine is also diverse. Indian food has evolved over centuries and has flourished under the many rulers of India.
Many Indian restaurants around the globe are influenced by North Indian Cuisine. Indian restaurant cuisine has been influenced by Indian chefs that had their culinary training in France. They created a fusion of the two great cuisine's by adopting cream sauces in their Indian recipes.

Ayurveda was created by India, this ancient science system is comprehensive of health, diet and nutrition. India's cuisine has been shaped by this science. Ayurveda is the common thread that runs through the various sub cultures/regions of India. Otherwise, the cuisine can be vastly different from region to region.

Ancient Ayurvedic texts prescribe the herbs and spices for curative and therapeutic functions. Ayurvedic scripts dating back to 3000 years, list the preventive and curative properties of various spices. For example; ginger prevents dyspepsia, garlic reduces cholesterol and hypertension, and fenugreek is good for building resistance to common colds and sicknesses and turmeric is used for stomach ulcers and give a glow to skin. In India we substitute for the western after dinner mint with fragrant spices such as fennel, cardamom or cloves which aid digestion and freshen the breath.

With such a rich history and healthy raw ingredients, is it any wonder that Indian food is gaining popularity all over the world.