iranian/ afghan/ arabic food are tasteless, indian food is also not better than pakistani food though spicy, among pakistani food karachi food, (esp biryani, BBQ and dishes like korma, chicken karahi) is the best..
wrong biryani is a turkish word
bir = lamb /bher
yaan = rice
bir yaani = rice cooked with lamb/ bher
any way most of the foods we eat today in sub continent have turkish , afghan & persian roots like pulao , biryani , korma , halwa , kehva , pera ,kebab & tandoor
basic foods of the subcontinent are daal , rice , veggies of which corn , colliflower , tamato , patato ,green beans ,capsicum were brought by the eouropeans
now about which is better most of afghan& central asian culture is horse back culture and there foods were quite simple and were made in utensils which were easy to carry on a single animal = degh
iranian food was complex as it is a very ancient civilization like indian hence the peratha , halwa , korma and biryani we evolved there which in turn inranians brought from diff parts of its empire
indian food we eat today is the mixture of ingluences from iranian , turkish , afghan foods and deu to so much spices avilable to us we created master peices and every part of india has something unique to offer we have at least 18 or maybe more different types of cuisene
1. kashmiri:it has turkish influences
2.punjabi : mosy of it is based on ancient indian like saag
3.haryaanvi : again very simple and ancient
4.dehelvi : has three diff types ..bania,kayastha , mughlai
5.avadhi : a mixture of ancient indian & afghan with influences of mughlai
6.bihari : very ancient and simple yet very satisfying
7.bengai/ooria : based on use of rice , fish , mstard & salt in most dishes
8.rajasthani : an extensian to haryaanvi with ancient meat cooking teckniques like sula
9.gujrati : mostli vegetarian with use or sweet and sour
10.konkani : very indegenous to india with lost of use of sour lant kokum and all kinds of fish and coconut used
11.malyali : based on ancient indian foods with arab influences uses lots of coconut
12.udippi : pure vegetarian low in spices
13.andhra : like udippi but uses meat , fish and lots of spices
14.chettinaad : linked to uddippi but uses meats as base with lots & lots of spices
15.himachli : linked to punjabi foods and very ancient indian cooking styles
16.goanese : mixture of konkani and portugese cooking styles
17.parsi : uses ancient iranian cooking style now infused with british and gujrati styles uses meats as base
18.anglo india : mixture of briitish style with malyali,konkani,tandoori , mughlai