Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the variety 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. Staples of Indian cuisine include pearl millet, rice, whole wheat flour, and a variety of lentils, such as masoor (most often red lentils), pigeon peas, and moong (mung beans). Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in North and West India, mustard oil in East India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu. Maharashtra food is a broad balance of many different tastes.
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