CuisineA style of cooking characteristic of a particular country, region, or culture — such as Indian cuisine or French cuisine.SpiceDried seeds, bark, roots, or fruits used to flavour food. India is the world's largest producer, consumer, and exporter of spices.FermentationA natural process where microorganisms (bacteria or yeast) break down sugars, creating new flavours and preserving food. Used in dosa, kimchi, cheese, and bread.MarinadeA flavoured liquid (often acidic) in which food is soaked to add flavour and tenderise it before cooking.UmamiThe 'fifth taste' alongside sweet, sour, salty, and bitter. A savoury, mouth-filling flavour found in soy sauce, tomatoes, cheese, and mushrooms.Street FoodReady-to-eat food sold by vendors on streets and in markets. India has one of the world's richest street food cultures.GarnishA decorative or flavourful element added to a finished dish — such as fresh herbs, lemon wedges, or a drizzle of sauce.Staple FoodA food that makes up the majority of a population's diet — rice in Asia, wheat in Europe, corn in the Americas.GastronomyThe art and science of good eating — studying the relationship between food, culture, and society.Heritage RecipeA traditional recipe passed down through generations, preserving cultural identity and culinary knowledge. 