INDIA boasts one of the world's greatest and most diverse cuisines.
This is a fact reflected in the vast international popularity of Indian restaurants, even if those outside the sub-continent do tend to be less than authentic.
Although Indian food varies enormously in style according to regional origin and methods of preparation, which are often determined by religious practice, its basis is rice, pulses, fruit, bread and, of course, spices.
Vegetarianism is widespread but meat and fish dishes are also common.
A spicy flavour is important to Indian food, but not all of it is hot. Many dishes, particularly from the north, are mild, although they may well be served with spicy accompaniments.
Moglai food from the north, the variety most common in Hong Kong, is a legacy of the Moguls and is dominated by rich creamy meat dishes served with various types of Indian bread.