Indian cuisine consists of a variety of regional and traditional cuisines native to India. The history of Indian cuisine consists of cuisine from the Indian Sub Continent, which is rich and diverse. The staple foods of Indian cuisine include Pearl millet, rice, whole- wheat flour, and a variety of lentils. Many dishes are cooked in Vegetable oil, but Peanut oil is popular in Northern and Western India, Mustard oil in Eastern India and Coconut oil along the Western Coast, especially in Kerala and parts of Southern India. Sesame oil is common in the South because of its fragrant and nutty aroma. Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. The most important and frequently used spices and flavorings in Indian cuisine are chilli powder, black mustard seeds, cardamom, cumin, turmeric, ginger, garlic and coriander. One popular spice mix is garam masala powder. Each culinary region has a distinctive garam masala. Cuisine differs across India’s diverse regions. Tea is a staple beverage throughout India. India is one of the largest producers of tea in the world. Indian desserts vary by region and mostly prepared on milk products, some popular desserts include Rasagollas, Gulab Jamun, Jalebi, Laddu and Peda.