Indian cuisine includes a wide variety of foods from all over the world. Given the range of diversity in soil type and climate, these cuisines vary significantly from one another. They also try to use locally available spices, vegetables, fruits and herbs. Indian food is also heavily influenced by religious and cultural choices and traditions. In western India the climate is tropical wet and dry, with many deserts and coasts. This region produces barley, wheat, corn, fish and coconut milk. In northern India the climate is temperate, although cold winters, hot summers and moderate monsoons are the general pattern. This region is a prime region for rice cultivation, although wheat production overshadows that of rice. Eastern India is significantly influenced by the large amount of water and streams present in the area. The climate is tropical and every summer brings monsoons. This area is known for having fish as a common ingredient, as well as rice and several root vegetables. South India has a tropical climate which determines the food here, such as tropical fruits, vegetables, rice and many spices. The vast majority of this population is highly religious, which also determines what is eaten here. Many of the people in this area are devoutly Hindu, making them vegetarians. The original inhabitants of India emigrated from the Middle East or North Africa. They grew many of the same crops still found in the area today, such as rice, wheat, millet, chickpeas, lentils, mango, and mustard. In the second millennium cows were brought into the scene by the Aryans and cheese, ghee and milk depended on them. The cow became a sacred animal because they believed it could provide them more alive than dead. Around this time M......middle of paper......I tried gulab jamun. It is a very popular dessert, often eaten at parties and weddings. It was my absolute favorite dish. Gulab Jamun is a desert made from milk solids. The milk solids are prepared by heating the milk for a long time over low heat until most of the water has evaporated. It is then kneaded and then shaped into small balls and fried at a low temperature of about 298 degrees Fahrenheit. The dough balls are then dipped in a light syrup, flavored with rose water. It was like eating mini donuts, though; the dough balls were denser than regular donuts. I think that's why I liked them better because of the texture and the rose water syrup complemented it perfectly. Not too sweet, but just enough. I will return to the Taj Mahal soon. I've always stayed away from Indian food because the smell always put me off, but this time the taste won me over.