India's food reflects its geographical variation—the north eats wheat, the south consumes rice, and the coasts thrive on coconut milk and fish—as well as its religious diversity. While ingredients and specialties vary depending on the part of the country you consult, there is one common element: the masterful use of spices. From Portuguese-influenced pork vindaloo from the coastal region of Goa to Bengali fish simmered in mustard oil–scented curry, these richly spiced main dishes are some of our favorites from each corner of this vast and varied country.
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