The Bhil are an ethnic group of about 12.6 million people living in western India. Historically, many Bhil communities have been recognized for their rugged independence, and some were once associated with banditry. They are widely distributed across the upland regions of several Indian states, including Rajasthan, Maharashtra, Madhya Pradesh, and Gujarat. Bhil settlements stretch from Ajmer in central Rajasthan to Thane in Maharashtra, Indore in Madhya Pradesh, and Surat in Gujarat.
Most Bhil are engaged in agriculture. While some practice traditional slash-and-burn (jhum) farming, many use the plow. In the highlands, Bhil communities often live in scattered homes built from wattle and thatch. Their family structures and customs generally follow the regional traditions: Rajasthani norms in Rajasthan and Maharashtrian norms in Maharashtra. However, marriage and divorce procedures are typically more flexible than in mainstream society.
Religiously, most Bhils worship local deities through varied pantheons. Some segments, such as the aristocratic Bhilala and certain plains groups, employ Hindu Brahman priests. A few have converted to Islam. Their dialects are related to Gujarati or other Indo-Aryan languages, distinguishing them from the Munda or Dravidian languages spoken by many other Adivasi (“original inhabitants”) groups.
Adivasi is a collective term for ethnic groups considered the original inhabitants of the Indian subcontinent. These communities are officially recognized as Scheduled Tribes in the Indian Constitution of 1950, which aimed to support their social and economic development. Today, India’s Adivasi population exceeds 84 million. While many reside in northeastern states such as Arunachal Pradesh, Mizoram, and Nagaland, others live in the central and southern forests and hill regions, including the Andaman and Nicobar Islands. The largest Adivasi groups are the Bhil, Munda, and Santhal. Modernization and industrialization have significantly disrupted traditional Adivasi lifestyles, especially due to land loss.
Indian cuisine represents a diverse and ancient culinary tradition, shaped by geography, climate, culture, and religion. The variety of Indian cuisines reflects the country’s vast regional differences. The fertile alluvial plains of northern and central India, sustained by rivers from the Himalayas, are ideal for wheat and sugarcane. In contrast, the dry, rocky terrain of the south and northwest supports millets and corn. The rice-growing regions include the western coast and northeastern hills, which receive heavy rainfall.
Pulses, particularly lentils (dal), are essential to Indian diets. Gram lentils, chickpeas, peas, and beans are widely consumed. Grains like rice and wheat form dietary staples, while barley and millets also play roles in certain regions. Indian cuisine incorporates many indigenous fruits and vegetables, such as eggplant, jackfruit, and mango. Ingredients like onions and garlic, though widely used today, were historically avoided by orthodox communities.
India is known for its use of spices and herbs, including indigenous ones like turmeric, ginger, tamarind, and black pepper, and imported ones like cumin, saffron, and asafoetida. Contrary to stereotypes, Indian food is not always spicy; spices are often used to enhance flavor rather than heat. Garam masala, a spice blend, varies regionally.
The Vedic period emphasized rituals involving ghee and meat. As Buddhism and Jainism spread, vegetarianism became more common, promoting the concept of ahimsa (nonviolence). Religious dietary restrictions evolved with the caste system, limiting certain foods and food-sharing practices.
Islamic rule introduced new fruits and rich cooking styles, such as Mughlai cuisine with kebabs and pilaf. The biryani, a dish with Persian origins, evolved during this era. Portuguese influence brought New World crops like potatoes, tomatoes, and chili peppers, especially to regions like Goa.
Regional cuisines vary across India. Northern Indian food often features dairy, wheat-based breads, and rich gravies. Eastern cuisine, particularly in Bengal and Odisha, uses mustard oil and fish. Northeastern cuisine focuses on rice and includes pork and freshwater fish. Southern Indian food emphasizes rice, sambar, coconut oil, and pickles. Tamil meals balance six tastes and are often served on banana leaves.
The west coast, especially Goa, blends Hindu and Portuguese culinary traditions, using vinegar and including beef in Catholic communities. Inland Maharashtra uses millets and peanuts, while Gujarat features sweet vegetarian dishes. Indian food is usually eaten by hand, using bread or fingers to scoop food.
Globally, Indian cuisine has influenced many cultures. Indian laborers carried their culinary traditions to the Caribbean, Southeast Asia, and Fiji. Dishes like Trinidadian roti, South African bunny chow, and Malaysian roti canai reflect Indian roots. In the U.K., Indian food has long been popular, with chicken tikka masala considered a national favorite. Indian restaurants also thrive in North America, offering a mix of regional dishes.