Restaurants in India

Shortage of teachers has also been witnessed at all levels across the country. The most severely affected sector due to this is the higher education sector in the country. This has been found to be one reason why institutes are not being able to meet the guidelines set by the respective regulating authorities. India has a total of 17,000 colleges, 887 polytechnics, 342 universities (of which 211 are State Universities, 18 Central Universities and deemed universities) and 13 Institutes of National Importance or IITs. Drastic measured are required to ensure that there are enough teachers to fill up the vacancies in all these institutes and realize the government objective of providing education to one and all.

Food in India

Food in India is mostly based on the states and the regions in India. The various forms of Indian dishes are known for their combination of a wide range of tastes and flavors. By analyzing the food and cuisines of India, one can also have an idea of the cooking techniques. In fact, one can also have an idea of the cultural pattern and demographic and ethnic formations in the country from the food of the various regions.

From the ancient ages, India has experienced the influx of a number of other ethnic groups from various parts of the world. This mixing of the local inhabitants and the foreigners has also put a deep influence on the cuisine and food of the country. Indian cuisine also has a blend of food patterns from other parts of the globe like Persia, Greece, West Asia, Mongolia, China and other places. The spice trade between India and the other central Asian and European countries is also a major reason which has influenced the cooking techniques and cuisines of the country. With the passage of time, there have been more blends and influences which have brought out other diverse types of food and cuisines across various regions of India.

With the advent of the colonial of the British, Indian cooking styles and food were deeply influenced by European cuisines. This led to the invention of new food varieties and cuisines.