Curry is described as the UK's national dish but true Indian food has a lot more to offer than a floppy naan and a spicy sauce.

Like other Asian cuisine, it varies between regions. Here we mainly eat Indian food from the north regions.

Traditionally food was divided between different castes, Satwik food was eaten by the higher castes such as the Brahmins and mainly consisted of vegetables except mushrooms, onion, garlic and root vegetables. Rajsik food was eaten by the lower castes and they could eat everything apart from beef. Although these are historical distinctions, there are still more vegetarians in southern India and richer food is eaten in the colder north.

In the Punjabi region, wheat is a staple and whipped yogurt (lassi) is a popular drink. Tandoori food comes from this region and includes meat marinated in garlic, spices and ginger and then cooked in a special clay pot called a Tandor.

In Andhra the food is hot and spicy and lassi is often drunk to cool down the digestive system. Around Bengal a lot of fish and rice is eaten, as well as bamboo shoots and coconuts. Down in Goa there is a strong Portugese influence in dishes such as sweet and sour vindaloo.

Spices are an essential part of Indian cooking.As well as curries, dahls and preserves also use the range of spices such as cumin, cardamon and gram marsala.

Food is eaten from thalis', which are metal plates or large leaves. They contain smaller bowls of vegetables, curd and a sweet, arranged around rice in the centre.

For an authentic taste of India visit Assam in Fore Street, Trowbridge. With over 50 years of collective catering experience, it's as close to India as you can get.