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Regional variations in Indian cuisine are influenced by factors such as geography, climate, culture, and historical traditions. For example, North Indian cuisine is known for its rich and creamy gravies, tandoori meats, and bread like naan and kulcha. In contrast, South Indian cuisine features lighter dishes made with rice, coconut, and seafood, along with a variety of spicy chutneys and sambars. Other regions like Gujarat, Bengal, and Kerala have their own distinct culinary styles, incorporating unique ingredients and cooking techniques specific to their local culture and heritage.