Tandoori cooking is a traditional Indian method that utilizes a cylindrical clay oven called a tandoor. The skewers are placed inside the tandoor, allowing the food to cook evenly while infusing it with a smoky flavor.

Biryani is a layered dish consisting of rice, meat (often chicken, lamb, or shrimp), vegetables, and spices. The rice is cooked with aromatic spices and herbs, while the meat is marinated and cooked separately. The layers are then assembled and baked or steamed until the flavors meld together.

South Indian cuisine is known for its use of coconut milk, tamarind, and a variety of spices. Dishes like 'Korma' and 'Vindaloo' are popular examples of this cuisine, characterized by their creamy textures and vibrant flavors.

Rogan Josh is a traditional Kashmiri dish that features tender lamb cooked in a rich gravy made with yogurt, spices, and aromatic herbs. The lamb is marinated in yogurt and spices before being slow-cooked until it becomes fall-off-the-bone tender.

Tikka is a popular cooking technique in Indian cuisine where meat is marinated in yogurt, spices, and herbs, then grilled over charcoal or in a tandoor. The marinade helps tenderize the meat and infuses it with flavor, resulting in succulent and flavorful dishes.

Idli is a steamed rice cake that is a staple breakfast food in South India. It is made from a batter of fermented rice and lentils, which is poured into molds and steamed until fluffy and soft. Idlis are often served with chutney and sambar.

South Indian cuisine is known for its use of mustard seeds, curry leaves, and coconut. These ingredients add a distinct flavor and aroma to dishes like 'Sambar', 'Rasam', and 'Coconut Chutney'.

Chole Bhature is a popular North Indian dish consisting of chickpeas cooked in a spicy gravy and served with fried bread called 'Bhature'. The chickpeas are simmered in a flavorful sauce made with onions, tomatoes, and a blend of spices.

Sautéing is a cooking technique that involves shallow-frying marinated meat or vegetables in a pan with a small amount of oil. The food is stirred or tossed continuously to ensure even cooking and prevent burning.

Dosa is a thin pancake-like dish that is a staple breakfast food in South India. It is made from a batter of fermented rice and lentils, which is spread thinly on a hot griddle and cooked until crispy. Dosas are often served with chutney and sambar.

East Indian cuisine is known for its use of poppy seeds, asafoetida, and fenugreek. These ingredients add a distinct flavor and aroma to dishes like 'Machher Jhol', 'Chingri Macher Malaikari', and 'Aloo Posto'.

Pakoras are a popular Indian snack or appetizer made by dipping vegetables or meat in a batter of chickpea flour, spices, and herbs, then deep-frying them until golden brown. Vegetables commonly used for pakoras include potatoes, onions, and cauliflower.

Pressure cooking is a cooking technique that involves cooking food in a sealed pot under high pressure. This method reduces cooking times significantly and results in tender and flavorful dishes. Pressure cookers are commonly used in Indian cuisine to prepare dishes like 'Dal Makhani', 'Chicken Tikka Masala', and 'Biryani'.

Samosas are a popular Indian snack or appetizer made by filling a pastry shell with a mixture of spiced potatoes, peas, onions, and herbs. The pastry is then folded into a triangular shape and deep-fried until golden brown.

West Indian cuisine is known for its use of jaggery, tamarind, and coconut. These ingredients add a distinct flavor and aroma to dishes like 'Puran Poli', 'Modak', and 'Sol Kadhi'.