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Indian cuisine has very little to do with pasta or noodles. At best, there are sweet treats made out of the noodle lookalike, seviyan, a kind of vermicelli made from wheat flour that is turned into a hot or cold pudding, seeped in milk.
There are noodle-like preparations such as the South Indian idiyappam where rice flour is pressed to create swirls that are steamed and tempered with ample turmeric and curry leaves. There are a few Indo-Chinese influenced dishes where noodles are involved and an Indian-Muslim dish called dabba gosht that’s loaded with curry.