There's so much more to Indian food than curries and rice and a lot of it you're meant to share. Curries vie with tandoori dishes and aromatic masalas for our affection. Bengali food includes freshwater fish and pungent mustard oil whereas the food of Goa, influenced by the Portuguese, uses pork and beef, taboo to Muslims and Hindus. Rice is important but so are breads and pulses in a myriad of porridgy dals. Used with great skill, spice is a common thread as is the inclusion of plenty of vegetables.