Contrary to common misconceptions, Indian cuisine is far from homogenous. Head north and Punjabi cuisine is distinguished by its use of dairy, where a glass of cold Lassi and buttermilk is an appendage to an everyday meal alongside bulky dishes made of wheat, like Aloo Paratha and Makki Roti. Head south to the state of Kerala, and expect a rich compendium of spices like chillies, ginger, and black pepper. Or head along the Konkan Coast to bustling Mumbai and expect a smorgasbord of street food like fried Pani Puri, Vada Pav or crispy Mutton Rolls.