I am reminded of what Harvard anthropologist Theodore Bestor said after reading the post by @Bonito Sonadar.

He said culinary imagination is a way a culture conceptualizes and imagines food.
So it's more about sub cultures than having to talk about one overarching culture.

Generally, there is no “Indian” food but rather an enormous number of local, regional, caste-based ingredients and methods of preparation.

These varieties of foods and their preparation have only been classified as “regional” and “local” cuisines since Indian independence in 1947 yet have enjoyed domestic and foreign patronage throughout most of India’s history.

Because of this diversity and its celebration, most Indians appreciate a wide array of flavors and textures and are traditionally discerning.