The kitchen of the Indian sub-continent is extremely variegated, mainly defined from its religious prescriptions: bovine meat for the Indians and vegetarian choice for many Indians and Buddhists.
In India when they say a “Northern kitchen”, they mean a major use of bread and minior consumption of spices and chilli pepper, and a “Southern kitchen”, characterized by the use of rice, very common in other regions of the nation, but very hot and spicy.
All the animals used with this type of feeding, are slaughtered and bleeded, according to the muslim and Hebrew custom.
Eating with the hands is a noble Indian tradition, using the right hand; while it is not polite to observe with disgust an Indian eating with his hands.
Very common to serve all courses at the same time, placing the most important dishes at the center of the table, surrounded by the other ones.