Indian food is world-renowned for its tantalising flavours, spiciness and enormous variety. Curries are created from the subtle and delicate blending of spices such as cumin, turmeric, cardamom, ginger, coriander, nutmeg and poppy seed although these vary from region to region and every spice has medicinal properties and use.

Vegetable dishes are more common than in Europe, particularly in the fruity, coconutty dishes of southern India, while northern India has an entirely different but equally satisfying cuisine to sample. Breads like paranthas, chapatis, naans and rotis are also part of the main diet in several states like Punjab, Haryana and Uttar Pradesh. Achars (pickles), relishes and chutneys again vary by region and add more resonance to amazing meals.

Sweets or mithai too have regional specialities. They tend to be milk based and some are syrupy and fried. Well-known northern sweets are gulab jamun, jalebi (it’s worth watching how these syprup-based confections are made in the street), kulfi, kheer, halwa and laddu. From the east are rasgulla and rasmalai. The south has several burfi and halwa-type desserts like coconut burfi and badam halwa made from almonds.

While care should be taken in where one eats, exceptional food can be had in the most humble surroundings such as food at ashrams as can be found in 5-star restaurants. Non-vegetarians will find fabulously spiced mutton dishes according to regional specialities including fish dishes typical to coastal areas.

The weather is mainly hot most of the year with significant variations from region to region. The coolest weather lasts from around the end of November to the beginning of March, with fresh mornings and evenings, and mostly sunny days. The really hot weather, when it is dry, dusty and unpleasant, is between March and June. Monsoon rains occur in most regions in summer anywhere between June and early October.