Various permutations and combinations of various ingredients and the innumerable aromatic spices create magical,mouth watering variety of the same dish, which may be very often different in taste, colour, texture and also appearance, taking into account the regional variations. The skill lies in the subtle blending of a variety of spices to enhance rather than overwhelm the basic flavor of a particular dish.

KERALA :-
equally a dish as simple as 'kanji' (rice gruel) or as extravagant as the 'sadya' (feast). The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference. The cuisine is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one can't imagine Kerala food without chilies, curry leaf, mustard seed, tamarind and asafoetida.

Just a pinchful of tamarind can substitute tomatoes, but there is no real substitute for curry leaf. Since time immemorial, coconut has been an integral part of the cuisine of Kerala.These people put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. They relish

MAHARASHTRA :-
Maharashtrian meals are scientifically planned and cooked - the golden rule being that the cooking medium must not be seen. The vegetables are more or less steamed and lightly seasoned so as to retain their nutritional value. There is almost no deep frying and roasting. Coconut is used in cooking and as an embellishment.

Jaggery and tamarind are used in most vegetables or lentils so that the food has a sweet and sour flavour while the 'Kala Masala' (special blend of spices) is added to make the food piquant. As opposed to the coastal cuisine, where fresh coconut is added to the dishes, in the Vidarbha region powdered coconut is used for cooking.

ANDHRA PRADESH :-
The cuisine of Andhra Pradesh is reputedly the spiciest and hottest of all Indian cuisine. The cuisine includes both the original Andhra cooking and the Hyderabadi cuisine with its Mughlai influence. It is the former, which is red hot. The food is very delicious and spices are used liberally in their food. Andhra Pradesh calls for some mouthwatering traditional delicacies.

There are specific items served for snacks, lunch, dinner, etc. Eating patterns differ as there is a mixture of Hindu and Muslim styles of eating. The cuisine is largely vegetarian, with only the coastal areas showing a marked preference for seafood. Rice, the staple Andhra food, is served with sambar, other lentil preparations along with vegetables.

KARNATAKA :-
The cuisine of Karnataka as any other Indian cuisine, is influenced by both Hindu and Muslim traditions brought by the different rulers of this region. The culinary fare offered by Karnataka is quite varied with each region of the state having its own unique flavours. Many factors and influences have contributed to enrich this culinary heritage. Though there are many similarities between the food of Karnataka and its southern neighbours, the typical Mysore cuisine is well known for its own distinctive textural forms and flavour with the dishes complementing and balancing each other.

The famous 'BisiBela Bath', 'Uppittu' and 'Holighe' are the delicious and popular food items from this region. 'Mysore masala dosa' is another favourite from Karnataka and so is the coconut chutney.

TAMIL NADU :-
Tamil Nadu provides visitors with a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most food in Tamil Nadu consists of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice is the staple diet of the state. Idly, Dosa, Vada, Upma, Sambar, Rasam and Coconut chutney are the other common delicacies. Chettinad cuisine is a specialty in Tamil Nadu and is a delight for those who like hot and spicy non-vegetarian food. This type of food has several variations of fish, mutton, and chicken dishes of which the Chettinad Pepper Chicken is a specialty. The Tamil style of Mughlai food can be savoured in the Biryani and 'Paya' (a kind of spiced trotter broth eaten with either Parantha or 'Appam' (a type of Dosa)). Tamil Nadu, especially Chennai, is famous for its filter coffee, as most Tamils do not prefer instant coffee.