Abstract
The content, preparation, and serving of Indian meals are characterised and the role of religion is discussed. Examples are given of typical meals in middle class urban households in four states; and trends, such as the increased use of convenient foods in urban areas, are outlined. Even though less than a third of Indians are vegetarians, meat plays a minor role in the Indian diet. Meals are based on a grain (usually rice or wheat) and lentils (dal), supplemented by vegetables, meat, fish, and condiments.
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