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Depending on what kinds of agricultural produce are available, as well as what local and regional flora and fauna have to offer many dishes is not only different but depending on the respective region also different in taste although they have the same name. Is it a coastal region, is the natural environment mountainous or flat, are there rivers, is it dry and arid or marshy and wet, is it hot, is it temperate, is it cold, is the ground sandy or rocky, what is the quality of the soil, how much water for irrigation is available? These and other things are determining factors for what the respective local cuisine has to offer and how it tastes. It was with some surprise that I soon encountered real problems because concerning the cuisine of the Bamar (this is obviously what the Bamar mean with 'Pure Burmese' cuisine) I found that I was trying to find something nothing is actually known about. In other words, no historical records about what the Bamar have eaten exist for which reason it cannot be said what and to what extent the Bamar have actually contributed to what is nowadays called 'Burmese' cuisine.
Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, jalebi, imarti, several types of pickles,murabba, sharbat, aam panna and aam papad. Popular sweets include gulab jamun, peda, petha, rewdi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several types of laddu, barfi and halwa.Some common North Indian foods such as the various kebabs and most of the meat dishes originated with interaction with muslims. Southern South Indian cuisine is distinguished by a larger emphasis on rice as the staple grain, sambar and rasam ,a variety of pickles, and the liberal use of coconut ,coconut oil and curry leaves. The dosa, idli, vada, bonda and bajji are typical South Indian favorites, which are generally consumed as breakfast. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine. Each Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines have different tastes and ways of cooking .

The Vast Sub-continent of India offers a range of culinary delights as rich and diverse as its people and history. Indian cuisine can be divided into North Indian, South Indian, West Indian, East Indian and North East Indian. Northern North Indian cuisine is distinguished by the proportionally high use of dairy products like ghee, milk, paneer, and yoghurt. Gravies are typically dairy-based. Other ingredients like chilies, saffron, and nuts are also commonly used. Goat and lamb meats are favored ingredients of many northern Indian recipes.North Indian cooking features the use of the "tawa" for making roti and paratha, and "tandoor" for making naan, and kulcha and also main courses like tandoori chicken.Puri and bhatoora, which are deep fried in oil, are also common. The samosa is a popular North Indian snack, and it is now commonly found in other parts of India, Central Asia and the Middle East also. A common variety is filled with boiled, fried, or mashed potato. Minced meat, cheese mushroom and chick pea are also used for filling.The staple food of most of North India is a variety of lentils, vegetables, and roti .