Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these dishes vary substantially from one another and use locally available spices, herbs, vegetables, and fruits. The staples of Indian cuisine include pearl millet, rice, whole wheat flour, and a variety of lentils, such as masoor (usually red lentils), peas, and moong (mung beans). Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the west coast, especially in Kerala and parts of southern Tamil Nadu. Maharashtra's food is a broad balance of many different tastes.
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