Every kitchen has a masaal-daan, a spice box. In this box are found seeds, stalks, barks, stems and leaves that exalt Indian cooking. What combination one sees is typical of that chefs repertoire or of the region. In the north one would see whole garam masala, cumin seeds, coriander seeds, turmeric, red chili powder, fennel seeds and some other spice blends. In the south one would find mustard seeds, fenugreek seeds, curry leaves, whole red chilies, urad daal and chana daal, and other spice blends. In each of the region one will also find spices that are used in the other. This shows how deep the fusion of the styles is already. The non-vegetarian cuisine of India is very different from the muslim cooking of other Central Asian nations. The common roots exist but the changes are stark and clean. One can see how local ingredients and the influences of the societal structure have played a huge role in the development of this cuisine. Onions, garlic, ginger found a robust re-entry. Rice which had been found here for ages was made into Pilafs seasoned with the many spices found in India. Layered with different meats and vegetables, teased with dried fruits and nuts and tempered with saffron and screwpine essence and served as BIRYANIS.