Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is tasty, healthy, and always contains the nicest spices. While each dish varies by region, the typical Indian dish contains around seven different ingredients and an infinite array of fresh spices, each bringing their own unique flavor to the table.

Staple foods of Indian cuisine include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans).

The Food Festival at the National Youth Festival-Dharwad will include both Veg and Non-Veg cuisine. The Food Festival will give an opportunity to taste different cuisines from 45 Food Stalls knit together under one roof from 29 States / UTs.

The culinary spread will include Bajre ki Roti, Sarson ka Sagg ,Suhali, Mal Pure and Gulgule, Kheer & Dalia, Besan ,Chane & Khoye Ke Laddu Bajre ki Khichari, Pulihora, Sweet Pongal, Payasam, Ravva Laddu, French Fries, Nuggets, Pani puri , Kajjikayalu, Anantapur special Oligalu and a variety of other regional delicacies.