In many Indian households, food is traditionally eaten with the right hand. This is believed to create a sensory connection with the food and aid digestion.

In the fertile plains of North India, agriculture is dominated by wheat. The culinary tradition here revolves around breads— Roti, Paratha, and the oven-baked Naan . Thanks to a history of royal Mughal influence, North Indian cuisine is rich and creamy. Dishes like Butter Chicken, Dal Makhani, and Biryani are slow-cooked for hours, often using dairy products like ghee (clarified butter), cream, and paneer (cottage cheese).

The kitchen is the heart of the home, a place where time is measured not in minutes, but in the arrival of different aromas. By 8:00 AM, the air is sharp with the scent of fermented rice batter hitting a hot cast-iron griddle. The dosa crackles, turning golden and crisp, served with a coconut chutney that was ground just moments ago on a heavy stone ammikkal .