This paper attempts to examine the issue of diversity of food, common in Indian food studies. India is rich in culture, culinary values, traditional food practices even so Indian food is presented in form of regions or province at global level. It has been also reported by many academicians and gourmet tourists that Indian food is diverse. Owing to the lack of involvement of food anthropologist, sociologist and limited working in ethnography, studies done on the functional basis of food or for tourism promotion. So, no fixed food image and identity till date is awarded to Indian food and country is losing food heritage. India is lacking in food identity, national food identity and gastronomic identity as compared to Italy and China. It’s really true, food diversity notion and its spread among the gourmet to foodie community is dilemma and concept of diversity is not clear till today on qualitatively and quantitively backgrounds. This research study concludingly provide understanding of two words, diversity and differences specially to experience Indian gastronomy with issue of product availability, geography and cuisines traditionality, and also going to explain ingredients cooccurrence in different regional dishes and similarity of the ingredients uses in regional cuisines of India.