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An Indian meal is a philosophy: sweet, sour, salty, bitter, pungent, and astringent — all six tastes ( shad rasa ) in one thali. Regional diversity is staggering. A Bengali’s macher jhol (fish curry), a Punjabi’s butter naan, a Gujarati’s undhiyu, and a Kerala sadya on a banana leaf — all coexist. Eating with hands is common, not just as tradition but as sensory practice. Regional diversity is staggering
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