Considered by some to be the world’s most diverse cuisine, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. Though a significant portion of Indian food is vegetarian, many traditional Indian dishes also include chicken, goat, lamb, fish, and other meats. Beef is not eaten by most Hindus. Food is an important part of Indian culture, playing a role in everyday life as well as in festivals. In many families, everyday meals are usually sit-down affairs consisting of two to three main course dishes, varied accompaniments such as chutneys and pickles, carbohydrate staples such as rice and roti (bread), as well as desserts. Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent. Generally, Indian cuisine can be split into four categories: North Indian, South Indian, East Indian, and West Indian. Despite this diversity, some unifying threads emerge in the art of Indian cuisine. Varied uses of spices are an integral part of food preparation and are used to enhance the flavor of a dish and create unique flavors and aromas. Several customs are associated with the manner of food consumption. Traditional serving styles vary from region to region in India. A universal aspect of presentation is the thali, a large plate with samplings of different regional dishes accompanied by raita, breads such as naan, puri, or roti, and rice. In South India, a cleaned banana leaf is often placed under the food as decoration. In addition to the endless list of gastronomical journeys in India, you also have an impressive list of wines to wash it all down with. India is a fast-growing destination on the brewery map with white wines like the Chateau d’Ori’s 2007 Cabernet Syrah being among the fine wines. With impressive vineyards in Nashik, wine tours are not an uncommon attraction when planning a holiday to India.