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North West Frontier Cuisine—is a mixture of cuisines from Pakistan, Afghanistan and India. There are dishes that come from these places that have influences of Kashmiri, Rajashthani, Punjabi and Delhi cultures. Dishes like the Gucchi Pulao are native to Kashmir and are made using the Gucchi mushrooms that are found only in Kashmir. The only way in which this cuisine can be authentically replicated is by making use of ingredients found there.

Awadhi Cuisine—Most cuisines have a great deal of interesting history behind them and Awadhi cuisine is no exception, and this is what makes this cuisine even more captivating. The Awadhi style of cooking includes cooking food slowly and steadily so that all ingredients are well soaked and cooked into each other. Dum Pukht is a common and popular method used in Awadhi cuisine.

Hyderabadi/Deccani Cuisine—is steeped in history and the aristocracy of the state were renowned for their feasts and entertaining. The cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Malabar Cuisine—Along Kerala’s storied Malabar Coast the mix of religions and culture is as varied as the famously piquant flavours. Kerala is a paradise for seafood and it is a staple diet, along with beef, pork, poultry and mutton. Spices play a pivotal role in Keralite cuisine. From small onions or shallots, to cocumstar, red chillies and red chilli powder, cinnamon, cardamom, ginger, cloves, garlic, coriander and cumin makes their cuisine spicy, tangy and lip smacking.