Indian food relies on spices which have always been considered to be India’s prime commodity.The variation in Indian food from region to region can be quite staggering. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians. For example, Brahmins are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. In the North, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan.Wheat is the staple food of Punjabi. Tandoori food consists of various meats marinated with spices and roasted over a primitive clay-pot with a wood-fire called tandoor. Naan is the special wheat bread cooked over the tandoor. Hyderabad is famous for it’s superb bryiani, delicious grilled kebabs, kormas and rich apricot dessert.