The similarities among the five states' cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger.
With delicacies like idli, dosa, and aloo parathas, it is no wonder that Indians like to eat a hot breakfast rather than cold cereal or fruit. The eastern regions of India have their recipes inspired from China. Momos are commonly eaten. So are sandwiches, roti and other rice cakes.