Indian cuisine offers a wide range of flavors, from mild to spicy. Many dishes, such as dal (lentils), kheer (rice pudding), and paneer tikka, are very mild, relying more on aromatic spices rather than heat. The level of spice can be adjusted according to individual preference.

Indian food can be incredibly nutritious. Ingredients like lentils, vegetables, yogurt, and whole grains are staples. Cooking methods like steaming, boiling, or grilling are common in Indian kitchens, making many dishes healthy and balanced. For instance, vegetable curries, dal, and grilled tandoori chicken are all healthy options.

The term "curry" is a Western label that doesn't capture the diversity of Indian cuisine. India offers a variety of dishes, such as biryani, parathas, dosas, and idlis, that are not curries at all. Indian food is based on region, seasonality, and available ingredients.

While vegetarianism is common due to cultural and religious practices, India has a rich tradition of non-vegetarian food, particularly in regions like Kerala, Goa, and West Bengal, where seafood, chicken, mutton, and beef are widely consumed. Regional cuisines offer a wide variety of non-vegetarian options.

While deep-fried snacks like samosas and pakoras are popular, most Indian meals are not deep-fried. Many dishes are made with healthy cooking techniques, such as steaming (idlis), boiling (dal), or grilling (tandoori). Even the celebrated roti and naan are not fried, and many home-cooked meals use minimal oil.

While some Indian dishes may be rich in oil or ghee, many dishes are prepared with minimal oil. Traditional recipes like dal, vegetable stews, and grilled meats focus more on spices and herbs, without relying heavily on oil. Indian cuisine has a wide variety of lighter options, especially in home-cooked meals.

Rice is a staple in many regions, particularly the South and East, but bread (such as roti, naan, or paratha) is the primary staple in North India. Each region has its own preferred carbohydrate, and many Indian meals are served with breads rather than rice.

While many traditional Indian sweets do include sugar and ghee, there are a variety of desserts made from healthier ingredients like jaggery, dates, and fruits. Examples of this include gajak (sesame and jaggery bars) and laai (jackfruit-based sweets), which offer a different, often healthier, alternative.

While some dishes do take time and effort, many Indian recipes are simple and quick to make. Dishes like khichdi (a rice and lentil dish), chana masala (chickpea curry), or sabzi (vegetable curry) can be made in under 30 minutes, demonstrating that Indian food can also be quick and easy.

Indian food is incredibly diverse, varying greatly across regions. For instance, South Indian food features dosas, idlis, and sambar, while North Indian cuisine offers tandoori dishes and roti. West Bengal has a unique focus on fish and mustard, and Punjab is known for its butter chicken and parathas. Each state and region has its own distinct flavors and cooking techniques.