West Indian Cuisine
West Indian cuisine is probably one of the most diverse ranges out of all of them and are predominately defined by the geographical positions but the colonial occupations by the Portuguese and British makes it quite an interesting area.
Goa is the best example I can give of West Indian cuisine and has some of the tastiest food I have ever eaten. Apart from tourism, fishing is one of the biggest industries here and seafood is one of the main food sources. Along with intense herbs and spices, an abundance of coconuts and rice makes Goan food what extraordinary. In certain areas, the influence of the Portuguese occupation on the food is very prominent.
Maharashtra is the home of Mumbai and is a massive state. It has two major geographical sections to it, the coast and the mountains. The coastal region is much the same as Goa but the mountains have a real taste of their own. Mild to extremely spicy, a typical meal would consist of wheat, rice, lentils, vegetables and fruit.
Gujarat, which is above Maharashtra is one of the strictest states in India, no drinking is allowed and the majority of all food is vegetarian. A standard Gujarati Thali would consist of Rotis, daal, rice and a dish made of vegetables and spices which is either sweet or spicy (Shaak). Gujarati food is well known for being sweet, spicy and salty at the same time which is sounds strange but it is actually quite a treat.