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Indian cuisine has benefited from a number of food influences; Central Asia, Arabia, the Mughal Empire, Persia, and Britain have had fundamental effects on the ingredients and techniques of Indian food. The Mughal Empire introduced an assortment of non-vegetarian elements, including kebabs and rich gravies, and promoted the addition of fruits such as apricots and melons. One of the most notable dishes attributed to the Islamic rule is biryani- a dish based on basmati rice, meat, spices, and saffron. Later on , the Portuguese and british introduced the New World ingredients, such as potatoes, tomatoes, and chilies- which are now used in many curries, such as chicken vindaloo. In addition to outside influences, Indian cuisine varies from region to region, reflecting the ethnically diverse subcontinent.
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