The cuisine of India encompasses a variety of regional cuisines making use of local spices, herbs, vegetables, and fruits. Indian religious and cultural habits—especially Hindu beliefs and culture—have shaped the development of these cuisines. Vegetarianism is common in Indian society. Indian cuisine has evolved as a result of the subcontinent's cultural interactions with other societies. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited as the primary catalyst for Europe's Age of Discovery. Indian cuisine has influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.

Indian cuisine has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to the diversity of flavors and regional cuisines found in modern-day India.

Many recipes first emerged during the initial Vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and meat, especially poultry. Over time, some segments of the population embraced vegetarianism. The advent of Buddhism affected this shift, as well as an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any item as saatvic, raajsic or taamsic developed in Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17, Verses 8-10). In this period, consumption of beef became taboo; many Indians continue to abide by this belief, making the use of beef in Indian cuisine rather rare.