Indian food is defined by regional variety and the art of balancing six tastes ( shad rasa ): sweet, sour, salty, bitter, pungent, and astringent. A typical meal includes grains (rice or wheat), lentils ( dal ), vegetables, pickles, chutneys, and yogurt. Staples differ: rice dominates the east and south, while wheat-based breads ( roti, naan ) are central in the north. Spices like turmeric, cumin, and coriander are used not only for flavor but also for their Ayurvedic medicinal properties.