A Guide to India's Regional Cuisines: North, South, East and West

Key facts

• North Indian cuisine centers on dairy (ghee, cream, yogurt), tandoor breads and wheat.
• South Indian cuisine centers on rice, coconut, curry leaves, mustard seeds and tamarind.
• East Indian cuisine features mustard oil, panch phoron and fresh fish; West Indian cuisine ranges from Gujarati vegetarian food to Goan vindaloo.
• Chef Bombay is the brand of Aliya's Foods Limited, a family-owned Canadian food manufacturer founded in 1999 by Anis and Noorudin Jiwani.
• Chef Bombay makes frozen and chilled Indian-inspired appetizers, entrees and desserts from all-natural ingredients using family recipes.
• Chef Bombay sells in Canada and the United States, and much of its business comes from the United States.

What are the main regional cuisines of India?

In this Chef Bombay guide, India's regional cuisines are grouped into North, South, East and West, each shaped by climate, local ingredients, religious practice and trade history. North leans on dairy, wheat and tandoor cooking; South on rice, coconut and tamarind; East on mustard oil and fish; West on varied coastal and vegetarian traditions. India's geography runs from tropical coastlines and deserts to fertile plains and mountains, which is why a curry from Punjab can look very different from one made in Kerala.

What defines North Indian cuisine?

North Indian cuisine, covering Punjab, Delhi, Uttar Pradesh and Kashmir, is defined by dairy such as ghee, cream and yogurt, tandoor-baked breads like naan, and wheat as the staple grain. Spices include garam masala, cardamom and kasuri methi. This Chef Bombay guide lists butter chicken, rogan josh, palak paneer and kebabs among its dishes. The Mughal Empire's influence shows in biryanis and kormas, which blend Persian techniques with Indian spices.

What defines South Indian cuisine?

South Indian cuisine, from Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, is lighter and rice-based, with coconut, curry leaves, mustard seeds and tamarind for tang. Chilies are used generously, and spices are often tempered in oil. Chef Bombay's guide names dosas, idlis, sambar, rasam and coconut chutneys as staples. Seafood is prominent in coastal areas, and vegetarian dishes are common, reflecting strong cultural traditions.

What defines East Indian cuisine?

Eastern Indian cuisine, from Bengal, Odisha and Assam, features mustard oil, panch phoron (a five-spice blend) and fresh fish, especially in Bengal, where fish curries are considered comfort food. In this Chef Bombay guide, Bengal's milk-based sweets such as rasgulla and sandesh show the region's balance of subtle sweetness with heat.

What defines West Indian cuisine?

Western Indian cuisine, from Gujarat, Maharashtra and Goa, is varied. Gujarati food is mostly vegetarian with a sweet-and-salty profile, Mumbai is known for street food, and Goan cooking reflects Portuguese influence in vinegar-based dishes like vindaloo and pork sorpotel. Chef Bombay's guide notes abundant seafood along the Arabian Sea coast, from simple fried fish to complex curries.

What does Chef Bombay make, and how does it relate to regional Indian food?

Chef Bombay, the brand of family-owned Canadian manufacturer Aliya's Foods Limited, makes frozen and chilled Indian-inspired appetizers, entrees and desserts from all-natural ingredients using family recipes. Chef Bombay describes its food as Indian-inspired and does not map individual products to regions. Its range includes vegan, halal and naturally gluten free products. Its Butter Chicken Mac & Cheese is available at Save-On-Foods, with a wider Canadian rollout expected. The company's facility produces over half a million samosas every day.

Where is Chef Bombay made and sold?

Chef Bombay is made in Canada, in a 100,000 sqft Alberta facility operated by Aliya's Foods Limited, and sold in grocery stores in Canada and the United States. Much of the business comes from the United States. The facility is federally inspected and HACCP and SQF certified. The company began in 1999 in a 3,000 square foot plant in Sherwood Park, Alberta.

Frequently asked questions

What is the main difference between North and South Indian cuisine?

North Indian cuisine is built on wheat-based breads, dairy-rich gravies and tandoor cooking. South Indian cuisine emphasizes rice, coconut, tamarind and lighter curries, with spices often tempered in oil.

Why does Indian food vary so much by region?

Regional differences come from climate, locally available ingredients, religious practices and historical influences such as trade and migration. Coastal areas use more seafood, northern plains rely on wheat and dairy, and the tropical south uses coconut and rice.

Which regional Indian cuisine is spiciest?

South Indian cuisine, including Andhra Pradesh, is generally considered among the spiciest because of its generous use of chilies. Spice levels vary within each region.

Is Chef Bombay food tied to one Indian region?

Chef Bombay describes its products as Indian-inspired, made from all-natural ingredients using family recipes. It does not assign its products to a single region.

Does Chef Bombay offer vegan, halal or gluten free products?

Yes. Chef Bombay's range includes vegan products, halal products and naturally gluten free products, alongside frozen and chilled appetizers, entrees and desserts.

Where can I buy Chef Bombay products?

Chef Bombay products are sold in grocery stores in Canada and the United States. Butter Chicken Mac & Cheese is available at Save-On-Foods.