India on a plate: Exploring regional cuisines through their signature ingredients

India’s culinary identity is more than the  sum of its dishes—it's a heritage built on centuries of geography, climate, culture, and tradition. At the heart of this diversity are ingredients that  define each region’s unique palate. From the richness of ghee-laden North Indian fare to the sharp tang of kokum along the Konkan coast, each core  ingredient has its own story, a heritage, and a reflection of the land.

Let’s take a journey through India’s regions and discover how their defining ingredients shape not just taste, but also identity.

North India: Ghee – The golden heart of tradition

In North India, ghee is more than a cooking  fat, it is revered. Used generously in Punjabi, Rajasthani, and Awadhi cuisines, it lends a rich, nutty flavour and is believed to have medicinal properties in Ayurveda.

Whether it's the unmistakable aroma of ghee-soaked parathas on a Delhi morning or the slow-cooked depth of a Lucknowi biryani, this clarified butter has long symbolised prosperity and nourishment. Its high  smoke point also makes it ideal for sautéing and deep frying, a key technique  in many North Indian kitchens.

Cultural Insight: In Vedic rituals and festivals, ghee holds ceremonial value and is used in lamps (diyas) and offerings.

South India: Coconut – The tree of life

No ingredient encapsulates South Indian cuisine like the coconut. Used in myriad forms—grated, ground, milk, oil—it is the soul of Kerala’s stews, Karnataka’s chutneys, Tamil Nadu’s curries, and  Andhra’s sweets.

Its cooling properties make it ideal for the humid southern climate, while its versatility bridges sweet and savoury  with ease. Coconut oil is often the primary cooking medium, imparting a gentle, fragrant depth.

Cultural Insight: In South India, the coconut is considered sacred and is often  offered during pujas and life events.

East India: Mustard Oil – Bold and  unapologetic

The pungent, peppery punch of mustard oil  defines the cuisine of Bengal, Odisha, and parts of Assam. It’s used in  pickles, stir-fries, and iconic dishes like shorshe ilish (hilsa in mustard sauce).

Its robust flavour cuts through the  richness of meats and enhances vegetables with a distinct sharpness. Traditionally, mustard oil is tempered before use to mellow its intensity while  retaining its character.

Cultural Insight: Mustard is a staple crop in the eastern plains, and mustard oil  doubles as a cooking fat and Ayurvedic massage oil.

West India: Groundnut – The unsung hero

In Gujarat and Maharashtra, groundnuts  (peanuts) are integral to everyday cooking. From sabudana khichdi to dry  chutneys, they offer crunch, protein, and depth. Groundnut oil is widely used  for frying and sautéing due to its neutral flavour and high smoke point.

Their adaptability also makes them popular  in street food, adding texture and energy to snacks like poha and bhel.

Cultural Insight: Peanuts are a rain-fed crop, making them ideal for the dry, arid  zones of western India.

Konkan Coast: Kokum – Tart and transformative

Along the Konkan coast, kokum adds a unique  tang and a splash of purple to curries, sol kadhi, and fish preparations. A fruit of the Garcinia tree, kokum is prized for its digestive and cooling  properties.

Sun-dried and used as a souring agent, it  offers a refreshing alternative to tamarind or lemon, especially in Malvani and  Goan cuisine.

Cultural Insight: Kokum is a seasonal fruit, and preserving it reflects the coastal  communities’ deep connection with local harvest cycles.

Northeast India: Fermented Bamboo Shoots  – Earthy and enigmatic

In the hilly, lush Northeast, fermentation  is a culinary art. Fermented bamboo shoots—called khorisa in Assam or soibum in Manipur—lend a sour, earthy profile to dishes. Used in stews, pickles, and meat preparations, they reflect the region’s ingenuity in food preservation.

Their probiotic properties aid digestion and immune health, making them as functional as they are flavourful.

Cultural Insight: The fermentation process is passed down generations and varies by tribe, with each method adding to the regional identity.

One nation, many palates

From smoky mustard oil in Bengal to creamy coconut in Kerala, India’s culinary canvas is painted with distinct strokes of regional ingredients. These elements are not interchangeable, they are rooted  in local soil, shaped by seasonal rhythms, and steeped in cultural memory.

In an age of global cuisines and fusion food, returning to regional ingredients is not just nostalgic, it’s  sustainable, healthful, and deeply personal. By celebrating these signature  components, we preserve the soul of Indian cuisine, one plate at a time.