From the snow-laden Himalayas to the fertile Indo-Gangetic plains and tropical coasts, the environment has always been the silent architect of human culture — shaping not just how people live, but what they eat, wear, and celebrate. Geography, climate, and natural resources influence local cuisines and traditions more deeply than most of us realise.
In the mountains, harsh winters and limited vegetation make meat, butter, and grains the mainstay of local diets. In Kashmir, Himachal, or Ladakh, dishes like Rogan Josh, Thukpa, and Skyu are not just culinary delights but survival necessities — rich in protein and fat to sustain energy in cold weather. “In winter, we depend on mutton and dried vegetables because fresh produce is scarce,” says Shazia, a resident of Gurez in North Kashmir. The long tradition of drying fish, meat, and vegetables in Himalayan regions is born from both necessity and innovation.
In contrast, the fertile plains of Punjab, Haryana, and Uttar Pradesh offer a diet abundant in cereals, pulses, and dairy. Easy access to fertile soil and a moderate climate allowed communities to grow wheat, rice, and sugarcane. Food here celebrates abundance — from sarson da saag to makki di roti — cooked in ghee, symbolising both prosperity and warmth.
Move toward the coastlines, and the cuisine takes on an entirely different identity. Here, geography dictates a reliance on seafood, coconut, and rice. In Kerala and coastal Maharashtra, for example, the use of coconut oil, tamarind, and spices like black pepper reflect both local produce and centuries of maritime trade influence. “Our ancestors cooked what the sea gave us,” says fisherman Joseph from Kochi. “It’s our heritage, not just our food.”
Desert communities, like those in Rajasthan, showcase the resilience of human adaptation. Scarcity of water shaped their culinary ingenuity — dried lentils, bajra rotis, and pickles became staples because they could last for days without spoiling. Even their culture of hospitality — serving guests with generous portions of dal bati churma — stems from a value system born out of scarcity: when resources are few, sharing becomes sacred.
The environment also influences rituals and festivals. Harvest celebrations like Baisakhi in Punjab, Onam in Kerala, or Lohri in North India mark the changing seasons and the relationship between humans and land. Food becomes the language through which people express gratitude to nature.
Today, globalisation and urbanisation are blurring these regional distinctions. Yet, at their core, traditional diets remain rooted in geography. The mountain’s salt tea, the plain’s lassi, and the coast’s fish curry — all tell the story of how humans have danced in rhythm with their environment for centuries.
Culture, after all, grows from the soil we walk on, the air we breathe, and the food we cook. The environment is not just where we live — it is what we live by.
