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FG World · Country Collection

India:
A Tapestry of Many Worlds.

Explore India through its many languages, regional cuisines, festivals, arts, historic places and contemporary communities. From Himalayan landscapes and desert cities to tropical coasts and bustling urban centres, discover a country whose cultural variety cannot be captured by a single story.

Culture & Heritage Regional Cuisine Festivals History & Travel Useful Hindi
01 / A cultural introduction

Many languages, histories and identities

India is home to many communities, languages, religions, artistic traditions and regional identities. Hindi and English have important roles in national public life, while the Constitution recognises multiple scheduled languages and many more languages are spoken across the country. Food, dress, music, family customs and everyday life vary considerably between states, cities, rural areas and communities.

01

Languages & Literature

Hindi, Bengali, Tamil, Telugu, Marathi, Urdu and many other languages carry distinct literary traditions and contemporary voices.

02

Arts & Craft

Textiles, embroidery, painting, sculpture, dance, music and craft traditions vary widely by region and community.

03

Family & Community

Family gatherings, hospitality and community celebrations can be important, while customs and expectations differ from household to household.

04

Spiritual Diversity

Hindu, Muslim, Sikh, Christian, Buddhist, Jain, Indigenous and other traditions contribute to India's diverse religious and philosophical landscape.

05

Food & Regional Identity

Cooking styles range from rice-based southern meals and northern breads to coastal seafood, lentil dishes, sweets and extensive vegetarian cuisines.

06

Modern India

Technology, film, design, education, entrepreneurship and changing cities exist alongside agricultural communities and long-established local traditions.

02 / A regional guide

A country of distinct regional cuisines

These broad introductions offer a starting point. State borders do not define every food tradition, and neighbouring communities may cook in very different ways.

North

Punjab, Delhi & Kashmir

Wheat breads, rice dishes, lentils, rich gravies and distinctive mountain and valley food traditions.

West

Gujarat, Rajasthan & Maharashtra

Varied vegetarian cooking, snacks, breads, coastal dishes and regional spice combinations.

South

Tamil Nadu, Kerala & Karnataka

Rice, fermented batters, coconut, lentils, seafood in coastal areas and many regional spice blends.

East

Bengal, Odisha & Bihar

Rice, fish in many communities, sweets, vegetable dishes and varied regional cooking methods.

Northeast

Assam & the Northeast

Many distinct cuisines featuring rice, herbs, fermented ingredients and local produce, varying between communities.

Central & Himalayan

Central India & the Himalayas

Regional grain dishes, forest produce, local breads, mountain cuisines and traditions shaped by climate and geography.

03 / From Indian kitchens

Six approachable recipes

These recipes introduce a small selection of Indian dishes and home-cooking traditions. Recipes vary by state, household and dietary practice. Spice levels can be adjusted, and all six can be prepared without meat.

01. Vegetable Pulao
Rice dish · Serves 3–4

A fragrant rice dish cooked with vegetables and whole spices. Versions differ across regions and homes.

Ingredients

  • 1½ cups basmati rice, rinsed
  • 2½ cups water, adjusted for the rice
  • 1 cup mixed vegetables, chopped
  • 1 small onion, sliced
  • 1 tablespoon oil or ghee
  • 1 small cinnamon stick, 2 cardamom pods and 2 cloves, optional
  • ½ teaspoon cumin seeds
  • Salt to taste

Method

  1. Rinse the rice until the water runs mostly clear. Drain well.
  2. Heat oil or ghee in a saucepan. Add cumin and the optional whole spices.
  3. Add the onion and cook until softened, then add the vegetables.
  4. Stir in the rice carefully, then add water and salt.
  5. Bring to a gentle boil, cover and reduce the heat to low.
  6. Cook until the rice is tender and the water has been absorbed, following the rice type's timing. Rest covered for five minutes, then fluff with a fork.
Serve with plain yoghurt, raita or a vegetable side. Remove whole spices before eating if preferred.
02. Masoor Dal
Red lentil dish · Serves 4

A simple red lentil preparation that can be made mild or spicy and served with rice or flatbread.

Ingredients

  • 1 cup red lentils, rinsed
  • 3 cups water, plus more if needed
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 2 garlic cloves, chopped
  • ½ teaspoon turmeric
  • ½ teaspoon cumin seeds
  • 1 tablespoon oil or ghee
  • Salt and optional chilli to taste
  • Fresh coriander and lemon, optional

Method

  1. Place lentils, water and turmeric in a saucepan. Bring to a boil, then simmer gently until the lentils are soft, about 15–25 minutes.
  2. Stir occasionally and add water if the mixture becomes too thick.
  3. In a separate pan, heat oil or ghee and add cumin seeds.
  4. Add onion and cook until softened. Stir in garlic and tomato, cooking until the tomato breaks down.
  5. Mix the onion mixture into the lentils and simmer for another few minutes.
  6. Season with salt and optional chilli. Finish with coriander and lemon if desired.
Consistency can range from thick to soup-like. Adjust the water to suit how you plan to serve it.
03. Vegetable Poha
Breakfast dish · Serves 2–3

A quick dish made with flattened rice, often prepared with onions, turmeric, vegetables and fresh garnishes.

Ingredients

  • 2 cups thick poha (flattened rice)
  • 1 small onion, finely chopped
  • ½ cup peas or diced carrot
  • 1 small green chilli, optional
  • ½ teaspoon mustard seeds
  • 8–10 curry leaves, optional
  • ¼ teaspoon turmeric
  • 1 tablespoon oil
  • Salt and lemon juice to taste
  • Roasted peanuts and coriander, optional

Method

  1. Rinse the poha briefly in a sieve and allow it to drain until softened. Avoid soaking it for too long.
  2. Heat oil in a pan. Add mustard seeds and let them pop carefully, then add curry leaves if using.
  3. Add onion and cook until soft. Add vegetables and cook until tender.
  4. Stir in turmeric, salt and optional chilli.
  5. Add the softened poha and mix gently until evenly coloured and hot.
  6. Finish with lemon juice, coriander and peanuts if desired.
Different types of flattened rice absorb water differently. Follow the packet guidance if your poha needs a longer rinse or soak.
04. Aloo Gobi
Potato & cauliflower · Serves 4

A vegetable dish made with potatoes, cauliflower and spices, with many regional and family variations.

Ingredients

  • 1 medium cauliflower, cut into florets
  • 2 medium potatoes, cubed
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 teaspoon grated ginger
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon cumin seeds
  • 2 tablespoons oil
  • Salt and optional chilli to taste

Method

  1. Heat oil in a large pan and add cumin seeds.
  2. Add onion and cook until soft. Stir in ginger, turmeric and ground coriander.
  3. Add tomato and cook until it begins to soften.
  4. Add potatoes and cauliflower, plus a small splash of water.
  5. Cover and cook over low to medium-low heat, stirring occasionally, until the vegetables are tender.
  6. Season with salt and optional chilli. Cook uncovered briefly if excess moisture remains.
Cut the potatoes into similar-sized pieces so they cook evenly. Add water gradually to avoid making the dish too wet.
05. Vegetable Sambar
South Indian-inspired · Serves 4–6

A lentil and vegetable stew seasoned with spices and often served with rice, idli or dosa. Ingredients differ by region and household.

Ingredients

  • ¾ cup toor dal (split pigeon peas)
  • 3 cups water, plus more as needed
  • 2 cups chopped vegetables, such as carrot, pumpkin, okra or aubergine
  • 1 small onion, sliced
  • 1 tomato, chopped
  • 1–2 tablespoons sambar powder, adjusted to taste
  • Small piece of tamarind soaked in warm water, or tamarind paste to taste
  • ½ teaspoon mustard seeds
  • 1 tablespoon oil
  • Salt and curry leaves, optional

Method

  1. Cook the dal with water until completely soft, using a suitable saucepan or pressure cooker according to its instructions.
  2. In another pot, cook the vegetables and onion in water until nearly tender.
  3. Add tomato, sambar powder, salt and tamarind liquid or paste.
  4. Stir in the cooked dal and simmer gently until the flavours combine and the vegetables are tender.
  5. Heat oil in a small pan. Add mustard seeds and optional curry leaves, taking care as they may splutter.
  6. Pour the tempering into the sambar, stir and serve hot.
Sambar powder and tamarind vary in strength. Start with smaller quantities and adjust to taste.
06. Kheer — Rice Pudding
Dessert · Serves 4–6

A milk-based rice pudding prepared in several South Asian culinary traditions, including many Indian regional versions.

Ingredients

  • ¼ cup (50 g) basmati rice
  • 1 litre milk
  • 3–5 tablespoons sugar, adjusted to taste
  • ¼ teaspoon cardamom powder
  • 2 tablespoons chopped almonds or pistachios, optional
  • 1 tablespoon raisins, optional

Method

  1. Rinse the rice and soak it for 15–20 minutes, then drain.
  2. Bring the milk to a gentle simmer in a heavy-bottomed saucepan, stirring frequently.
  3. Add the rice and cook over low heat, stirring often so it does not stick.
  4. Continue simmering until the rice is soft and the milk has thickened, about 35–50 minutes.
  5. Add sugar and cardamom, then simmer for a few more minutes.
  6. Garnish with optional nuts and raisins. Serve warm or chill promptly and serve cold.
The pudding thickens further as it cools. Refrigerate leftovers promptly and keep chilled.

Recipes are simplified home versions. Check ingredients for allergens, including dairy, nuts and sesame. Adjust chilli and spice levels to preference.

04 / Festivals & celebrations

A calendar of many traditions

Festivals in India vary by religion, region, community and calendar. These examples are widely known, but they do not represent every community or household.

01

Diwali

A festival celebrated in different ways by several communities, often involving lights, family gatherings, sweets and regional rituals.

02

Holi

A spring festival associated in many places with colours, music and community gatherings; local customs differ.

03

Eid Celebrations

Eid al-Fitr and Eid al-Adha are observed by Muslim communities, with prayer, meals, charity and family visits in varied local traditions.

04

Pongal & Makar Sankranti

Seasonal harvest observances with different names and customs across regions, including food, family rituals and community events.

05

Durga Puja

A major celebration in Bengal and other communities, known for artistic displays, public gatherings and devotional traditions.

06

Vaisakhi & Onam

Vaisakhi has important harvest and Sikh historical associations; Onam is a major Kerala festival with regional cultural traditions.

05 / Places & landscapes

From mountain valleys to historic cities

Explore a few of India's many destinations. This selection is only a starting point in a country with extensive natural, architectural and cultural heritage.

Taj Mahal, AgraA Mughal-era mausoleum known for its architecture, gardens and intricate stonework.
Jaipur, RajasthanHistoric architecture, markets, craft traditions and the planned urban landscape of the Pink City.
Varanasi, Uttar PradeshA historic city on the Ganges with deep religious and cultural significance.
Kerala BackwatersA network of waterways, villages, wetlands and landscapes along the southwestern coast.
Golden Temple, AmritsarA major Sikh sacred site and a centre of community service and worship.
Hampi, KarnatakaHistoric ruins and temple landscapes associated with the Vijayanagara Empire.
Darjeeling, West BengalMountain views, tea-growing landscapes and a distinctive Himalayan foothill setting.
Kaziranga National Park, AssamA protected landscape renowned for wildlife, including the Indian rhinoceros.
06 / Useful Hindi

A few phrases to begin with

Hindi is widely spoken in India, but it is not everyone's first language. These beginner phrases use Devanagari script and simple romanization.

नमस्ते — NamasteHello / respectful greeting
धन्यवाद — DhanyavaadThank you
कृपया — KripayaPlease
यह कितने का है? — Yeh kitne ka hai?How much does this cost?
मुझे समझ नहीं आया — Mujhe samajh nahin aayaI didn't understand
फिर मिलेंगे — Phir milengeSee you again
Language tip: India has many major and regional languages. Before assuming Hindi is preferred, ask which language someone is comfortable speaking.
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