India is the highest producer of Indian movies in the world and the Mumbai is the producer of Hindi and Marathi films. It is well known in the world as Bollywood although it totally different than Hollywood. Bengali cinema is another stream of Indian art as well as commercial film making. The only Indian to receive special Oscar was Mr. SatyajiRay. Amitabha Bacchan  a well known  Hindi film star was the first actor to be named as the no 1 star of the millennium and also the first Indian actor to be waxed by Madam Thasuda.

Theater in India is as old as India itself we have instances in history were drams were written more than two thousand years back. In ancient India kalidas produced great Dramas such as Shakuntala, Meghdoot which are full of romance and esthetics. Later on different scholars wrote different dramas in different Indian languages across the country. We have here in India hardly any town or city small or big where there is not a dramatic club. All big stars in Bollywood have started their carrier from small drama clubs from respective cities or towns. We have one government department called songs and drama division and a very well know National School of Drama in capital state of Delhi.

From street shows of magic by ordinary magicians to earn their living is common all over India. But there are very good magicians who conducted their shows in big auditoriums all over the country. In Delhi recently the famous rope show of magic was shown near Qutab minar as part of tourism promotion this rope magic is as old as seven hundred years old. Mr P.C.Sarkar and his son both are celebrated magicians of this country. Recently Mr P.C.Sarkar (junior) vanished Taj Mahal for two minutes. The moment you have a guided tour in Jaipur small kid will come to you and request you to show his magic show in front of you, like vanishing the coin and producing the note only in front of your naked eyes.

All the major five star  in all metros or major cities have disco techs where you can enjoy both Indian and western music.

In all major cities we have exhibition grounds were there is different exhibitions in different seasons biggest exhibition ground is in New-Delhi called Pragati Madian.India International Fair in the month of November and every year there is automobile fare,book exhibition. In New-Delhi Delhihatt  exhibits different art and craft of different states throught the year

Light and sound show in Red Fort both in Hindi and English is organized on Daily basis .It gives idea of history of Delhi and Red Fort. Recently Light and Sound  was organized in old Fort (Purana Qilla). The moment you visit Khajuraho do not miss the spectacular light and sound show where the romance, esthetic and erotic on one side and spirituality on the other.

The unforgettable aroma of India is not just the heavy scent of jasmine and roses on the warm air. It is also the fragrance of spices so important to Indian cooking – especially to preparing curry. The word 'curry' is an English derivative of kari, meaning spice sauce, but curry does not, in India, come as a powder. It is the subtle and delicate blending of spices such as turmeric, cardamom, ginger, coriander, nutmeg and poppy seed. Like an artist's palette of oil paints, the Indian cook has some 25 spices (freshly ground as required) with which to mix the recognised combinations or masalas. Many of these spices are also noted for their medicinal properties. They, like the basic ingredient, vary from region to region. Although not all Hindus are vegetarians, vegetable dishes are more common than in Europe, particularly in southern India. Broadly speaking, meat dishes are more common in the north, notably, Rogan Josh (curried lamb), Gushtaba (spicy meat balls in yoghurt) and the delicious Biryani (chicken or lamb in orange-flavoured rice, sprinkled with sugar and rose water). Mughlai cuisine is rich, creamy, deliciously spiced and liberally sprinkled with nuts and saffron. The ever-popular Tandoori cooking (chicken, meat or fish marinated in herbs and baked in a clay oven) and kebabs are also northern cuisine. In the south, curries are mainly vegetable and inclined to be hotter. Specialities to look out for are Bhujia (vegetable curry), Dosa, Idli and Sambar (rice pancakes, dumplings with pickles, and vegetable and lentil curry), and Raitas (yoghurt with grated cucumber and mint). Coconut is a major ingredient of southern Indian cooking. On the west coast there is a wide choice of fish and shellfish: Mumbai duck (curried or fried bombloe fish) and pomfret (Indian salmon) are just two. Another speciality is the Parsi Dhan Sak (lamb or chicken cooked with curried lentils) and Vindaloo (vinegar marinade). Fish is also a feature of Bengali cooking as in Dahi Maach (curried fish in yoghurt flavoured with turmeric and ginger) and Malai (curried prawn with coconut). One regional distinction is that, whereas in the south rice is the staple food, in the north this is supplemented and sometimes substituted by a wide range of flat breads, such as Pooris, Chapatis and Nan. Common throughout India is Dal (crushed lentil soup with various additional vegetables), and Dahi, the curd or yoghurt which accompanies the curry. Besides being tasty, it is a good 'cooler'; more effective than liquids when things get too hot.
 Sweets are principally milk-based puddings, pastries and pancakes. Available throughout India is Kulfi, the Indian ice cream, Rasgullas (cream cheese balls flavoured with rose water), Gulab Jamuns (flour, yoghurt and ground almonds), and Jalebi (pancakes in syrup).
Besides a splendid choice of sweets and sweetmeats, there is an abundance of fruit, both tropical – mangoes, pomegranates and melons – and temperate – apricots, apples and strawberries. Western confectionery is available in major centres. It is common to finish the meal by chewing Pan as a digestive. Pan is a betel leaf in which are wrapped spices such as aniseed and cardamom.
Besides the main dishes, there are also countless irresistible snacks available on every street corner, such as Samosa, Fritters, Dosa and Vada. For the more conservative visitor, Western cooking can always be found. Indeed, the best styles of cooking from throughout the world can be experienced in the major centres in India.
Drink: Tea is India's favourite drink and many of the varieties are enjoyed throughout the world. It will often come ready-brewed with milk and sugar unless 'tray tea' is specified. Coffee is increasingly popular. Nimbu Pani (lemon drink), Lassi (iced buttermilk) and coconut milk straight from the nut are cool and refreshing. Soft drinks (usually sweet) and bottled water are widely available, as are Western alcoholic drinks. There is a huge variety of excellent Indian beer. There is also good Indian-made gin, rum, brandy and wine.
Restaurants have table service and, depending on area and establishment, will serve alcohol with meals. Most Western-style hotels have licensed bars. Visitors will be issued All India Liquor Permits on request by Indian Embassies/High Commissions, Missions or Tourist Offices. Various states impose prohibition but this may change; check with the Tourist Office for up-to-date information. In almost all big cities in India certain days in the week are observed as dry days when the sale of liquor is not permitted. Tourists may check with the nearest local tourist office for the prohibition laws/rules prevailing in any given state where they happen to be travelling or intend to travel.