food trip in india

THE 10 BEST India Food Tours

Food tours in india.

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1. Chandni Chowk Delhi Food Tour with 13+ Tastings

2. Street Food Tour with Guide: Listed in the 20 best in the world by The Guardian

3. Old Delhi Food Tour

4. Kebab and Curry Food Walk with guide and transport in and around Mohd Ali Road!

5. Varanasi Street Food Crawl (2 Hours Guided Food Tasting Tour)

6. Jaipur Guided Food Walk Eat Just Like a Local

7. Full Day Food Tour Of Delhi with a chef. Includes Tea Tasting

8. Afternoon Half-Day Tour of Old Delhi Street Food with a Local Guide

9. Jaipur Food Tour (Evening)

10. Mumbai Street Food Safari

11. Old Delhi Food Walk With Chef

12. Food Walk Alleppey (2 Hours Guided Local Food Tasting Experience)

13. Half-Day Food Tour with Cycle Rickshaw ride to Masterji Kee Haveli

14. Filter Kaapi trail in Malleswaram- a food walk in Bangalore.

15. Private Guided Non-Veg Street Food Walking Tour in Muslim Quarter

16. Old Delhi Faith & Food Tour

17. Trivandrum Street Food Crawl (2 Hours Guided Food Tasting Tour)

18. Food Tour With Cooking Class in Local Village from Delhi

19. Mumbai Local with Street Food Tour in Private Vehicle

20. Masterji Kee Haveli Walk - Old Delhi Bazaar & Food Walk

21. Small-Group Half-Day Food and Walking Tour of Jaipur

22. DBC Street Food Safari

23. Morning Old Delhi Food Walk

24. Evening Old Delhi Food Walk

25. Guided Food Walking Tour in Rishikesh with a local - Best of Culture & History

26. Varanasi Food Tour

27. Jaipur Food Tours - Food Walk | Cooking Lesson | Spice & Veggie Market (Awarded)

28. Old Delhi Street Food Tour with TUK-TUK Adventures

29. Agra Food Tour - A walking buffet

30. Food Walk Tour Pune (2 Hours Guided Food Tasting Walk)

What travellers are saying.

What to eat and drink in India

Oct 8, 2022 • 12 min read

Make sure you leave room for some street food in India © Clovera / Getty Images

The food of India is one of the world’s great gastronomic experiences.

Such an accolade is thanks, in no small part, to its lavish palette of spices, which made the nation’s fortunes back in the days when strong flavorings were worth as much as gold. India is the home of peppercorns, cardamoms, turmeric, and cinnamon (shared with neighboring Sri Lanka) and dozens of Asian cuisines partly owe their existence to India’s seasoning know-how.

In fact, Indian cooking is not one cuisine but many, drawing on the myriad cultures, customs, and microclimates in this vast country. What is known ubiquitously outside India as “curry” is actually thousands of different dishes, grouped under one umbrella name taken from the Tamil word kari , meaning “spiced sauce”.

Here’s a guide to the best things to eat and drink in India.

Enjoy all-you-can-eat rice with (almost) every meal

Raised on paddy fields as green as emeralds, rice is the national food of India, especially in South India. In thalis – plate meals with multiple sauces – you’ll normally be given a choice of rice or various kinds of flatbreads. Either way, this serving of starch is often bottomless, and servers may come around offering top-ups of sauces, too.

Most rice is white – often the famous basmati rice exported from India around the world – but you’ll find regional variations, from Assam ’s sticky rice to the red rice of Kerala in the south. Rice is typically boiled, but you’ll often find it served as pulao – spiced with vegetables – or as biryani, traditionally steam-cooked with spiced meat in a sealed pot in what is known as the dum puhkt style.

Also look out for jeera rice, mixed with cumin seeds (delicious with a dollop of natural curd) and South India-style lemon rice, which partners well with fish. Then there’s the ubiquitous fried rice served by India’s Chinese restaurants – a low-spice option that children often prefer.

Where to try it: Various cities claim to produce India’s best biryani, but Hyderabad has one of the most convincing claims. Sample it at diner-packed, no-frills Hotel Shadab , or its closest rival, expanding local chain Paradise .

Break bread the Indian way

While rice is paramount in the south, wheat-based flatbreads are the favored starch in the north. Roti is the generic term for Indian-style bread, and the word is used interchangeably with chapati to describe the most common variety – an unleavened disc made with wholewheat flour and cooked on a tawa (hotplate). After cooking, the chapati may be smothered with ghee (clarified butter) or oil. In some places, you’ll find rotis – bigger and thicker than chapatis and sometimes cooked in a tandoor oven.

A more indulgent version is the paratha, a layered, butter-rich, pan-fried flatbread, which also comes stuffed and makes for a hearty and popular breakfast. Another one for fried food fans is puri – puffy fried-bread pillows that can be as small as your hand or as big as a dinner plate, served as a sauce soaker-upper.

The plump Punjabi naan is a larger, thicker bread, baked in a tandoor and usually eaten with meaty sauces or kebabs (it also comes stuffed, though more commonly, it’s slathered in ghee). Around Amristar , look out for naan-like kulcha , flavored with herbs and spices and sometimes bonus ingredients such as pomegranate seeds.

Where to try it: The dhabas (roadhouses) of Punjab are the best places to seek out flavorsome Indian bread. In Amritsar, head for Kesar Da Dhaba and Bharawan Da Dhaba , both feted for their excellent house kulcha .

Indian food is dhal-icious!

The whole of India is united in its love for dhal (curried lentils or pulses). You may encounter up to 60 different pulses stewed into various spicy concoctions. The most common are channa (chickpeas), tiny yellow or green lentils called moong (mung beans), salmon-colored masoor (red lentils), ochre-colored tuvar (yellow lentils, also known as arhar ), rajma (kidney beans), urad (black gram or lentils) and lobhia (black-eyed peas).

Where to try it: To start the pulses journey, seek out chole bhature – a tasty stew of spiced chickpeas served with puri – in the backstreets of Old Delhi , at standing-room-only Sita Ram Diwan Chand in Paharganj.

Feast on the meaty flavors of Mughlai cuisine

The Mughal Empire ruled over northern India for more than two centuries, leaving an indelible mark on India’s architecture, culture, and cuisine. Those meaty Indian curries that are served the world over have their origins in the food served in the courts of Mughal emperors, enhanced, refined and reinvented over the centuries. The meaty cuisine of Chettinad, a Muslim region in South India, is also highly celebrated.

Some curry dishes may be familiar – chicken tikka masala was actually invented in England and reimported to India – but you’ll also see curries named for the pot they are cooked in, such as chicken karahi, made in a wok-like metal pan. Then there’s butter chicken, a Mughal-inspired sauce invented in Delhi , with lashings of pureed tomatoes and ghee.

Chicken, lamb, mutton, and sometimes goat are the main meats used in Indian cooking; eating beef is taboo for devout Hindus and eating pork is taboo for Muslims. Some curries are hot, some are sweet, some are sour with tamarind, and others are infused with strong flavors of pepper, cloves, mustard, star anise, and fenugreek.

The Mughals were also responsible for India’s rich menu of kebabs – many prepared succulently moist in the tandoor (clay oven). Tandoori chicken is just the gateway to a whole world of grilled meats, from minced lamb seekh kebabs to sausage-like lamb kakori kebabs and yoghurty, nutty chicken reshmi . The artfully spiced kebabs of Awadh ( Lucknow ) and Hyderabad are particularly celebrated.

Where to try it: Butter chicken is one of India’s favorite dishes, so why not sample it at the restaurant where it was invented – Moti Mahal in Delhi. Continue the carnivorous journey in the lanes by Delhi’s Jama Masjid mosque , where Karim’s has been serving rich mutton burra to worshippers for more than a century.

Curds, milk, ghee, and chhena (or why India gives cows such respect)

Milk and milk products make a huge contribution to Indian cuisine – indeed, it’s part of the reason the cow is so revered in Indian culture. Dahi (curd) is commonly served as a side dish and it’s great for taming heat. The most common place you’ll encounter curd is as part of a lassi – a thick, yogurt drink that can be sweet, salty, flavored with mango, or even laced with marijuana.

Ghee (clarified butter) appears in almost everything, and paneer (a semi-firm Indian cheese) and chhena (cottage cheese curds) are useful protein sources for vegetarians. Milk, ghee and chhena also form the basis of many Indian sweets and other desserts.

Where to try it: You’ll find lassis served almost everywhere, but people speak in hushed tones of respect about those served at Blue Lassi at Kachaudi Ghat in Varanasi .

Seafood on both of India’s coasts

India has around 7500km (4660 miles) of coastline, and seafood is a staple ingredient in coastal areas, especially on the stretch of the west coast running south from Mumbai . Kerala and Goa are both known for their succulent prawns and fiery fish curries, and the fishing communities of the Konkan Coast – sandwiched between Goa and Mumbai – add more fish dishes and crabs to the mix.

Saltwater fish is also popular on the east coast around Odisha (Orissa) , while bony estuarine and freshwater fish feature prominently in the cuisine of West Bengal . You’ll find more fishy treats on the far-flung Andaman Islands , where the cuisine starts to lean towards Sri Lanka and the islands of Southeast Asia.

Where to try it: The backstreets of central Mumbai are dotted with celebrated restaurants serving the seafood cuisine of the Konkan Coast. Try local favorite Mahesh Lunch Home near the Flora Fountain.

Indian pickles, chutneys and chaat

Pickles and chatnis (chutneys) are accompaniments that add extra zing to meals and form the key flavoring in many kinds of chaat (Indian-style salad). A pickle can be anything from a tiny pickled onion to a delicately crafted melange of fruit, nuts and spices. Strongly flavored lime pickle is the default in many regions. Chatni can be sweet or savory and made from many different vegetables, fruits, herbs, and spices.

Where to try it: Mumbai seafront is a great place to try bhelpuri , a chaat made from chopped onion and coriander, tamarind chutney, puffed rice, and bhel (crisp noodles); find it at Juhu Beach and Girgaum Chowpatty .

Make your teeth tingle with Indian sweets

India has a wildly colorful kaleidoscope of sticky, squishy mithai (Indian sweets), most of them super sugary. Each year, an estimated 15 tonnes of pure silver is converted into edible foil to decorate Indian sweets, especially during the Diwali festival.

The main confectionery categories are barfi (a fudge-like milk-based sweet), halwa (made with vegetables, cereals, lentils, nuts, or fruit), ladoos (sweet balls made with gram flour and semolina), and sweets made from chhana (unpressed paneer). There are also simpler offerings such as crunchy jalebis (coils of deep-fried batter dunked in sugar syrup) and petha (candied ash gourd) that you’ll find in many parts of the country.

Kheer (called payasam in the south) is one of the most popular desserts – a creamy rice pudding with a light, delicate flavor. Other favorites include falooda (a sweet rose milkshake with rice noodles), hot gulab jamun (deep-fried dough soaked in rose-flavored syrup), and refreshing kulfi (Indian-style ice cream).

Another end-of-meal palate-cleanser in India is paan , a fragrant mixture of betel nut (also called areca nut), lime paste, spices, and condiments wrapped in an edible, silky betel leaf. Ask for mitha (sweet) paan rather than saadha paan (which includes tobacco).

Where to try it: Kolkata is a great place to try sweet Indian treats. Seek out the Nobin Chandra Das & Sons sweetshop in the Sobha Bazar, founded by the family that invented rasgulla – soft cheese balls soaked in sweet syrup.

Start the day right with a South Indian breakfast

The breakfast treats of South India have been exported all over the country, and you’ll find dishes such as the dosa (rice and lentil-flour pancake, often stuffed with spiced vegetables and sometimes as large as a rolled up newspaper) on pretty much any street in India. Dosas come in myriad forms, but the potato-stuffed masala dosa is the most popular incarnation.

Other popular breakfast snacks include idli sambar (a steamed rice cake made from fermented rice and lentils) and vada (spiced, lentil-flour donuts). All are usually served with a bowl of hot sambar (a soupy tamarind and lentil sauce) and another bowl of cooling coconut chatni (chutney).

Where to try it: If you’re seeking a low-cost South Indian breakfast, head to the nearest railway station canteen, or seek out a branch of Indian Coffee House, a nostalgic chain run as a cooperative and staffed by waiters in turbans and cummerbunds.

Feast on India’s fabulous street food

Whatever the time of day, you’ll find street-food vendors frying, boiling, roasting or baking different delicacies to lure peckish passers-by. Vendors usually have one special dish that they serve all day – for example, fried bhajis and pakoras (fritters fried in gram-flour batter).

Fabulous examples include aloo tikki (spicy fried potato patties), gol gappa (puffed dough spheres with a spicy filling, also known as panipuri or gup chup ), Mumbai’s vada pav (a fried potato dumpling in a bread roll), and Kolkata’s kati roll (a kebab rolled inside a paratha with onions and sauce).

Top tip : if locals are avoiding a particular vendor, you probably should too. Any place popular with families is likely to be your safest bet.

Where to try it: The alleyways of Old Delhi are famous for their street food delights. Start the adventure on Chandni Chowk , the historic Mughal-era bazaar running down to the Red Fort , where Old Famous Jalebi Wala has been serving sweet fried dough swirls for a century. Nearby, the lane known as Parantha Wali Gali is lined with vendors selling stuffed parathas.

Share a tipple with the locals

Indians are not huge consumers of alcohol, partly for religious reasons. Some states or regions are dry, or dry at certain times, such as during religious events. However, there’s a growing enthusiasm for wine and spirits in larger cities, and also the state of Sikkim, where many of India’s licensed liquor producers are based.

Indian beers tend to be strong, fizzy lagers, but some craft beers are edging into the market. Indian wine from the hills around Nashik near Mumbai has a growing reputation. Indian spirits are nominally divided into whiskies, brandies, and rums but they taste similar; there’s not much to divide local vodkas and gins either. In Rajasthan, seek out traditional royal liqueurs flavored with aniseed, cardamom, saffron, rose, dates, and mint.

Other traditional local drinks include mahuwa , distilled from the flower of the mahua tree in central India during March and April. Exercise caution if you’re not confident of its source: some producers of mahuwa adulterate the drink with methyl alcohol.

Rice beer is brewed all over eastern and northeastern India, while in the Himalayas you’ll find tongba , a warm beer prepared from millet, and a strong-grain alcohol called raksi . On the coast, especially in Goa and Kerala, you’ll find toddy, fermented sap from the palm tree, and feni , a spirit made from coconut or the fruit of the cashew tree.

Where to try it: You’ll find feni all over Goa, but Cazulo Premium Feni in Cuelim is the first feni distillery to offer tours where you can see the process and sample the finished product.

Vegetarians and vegans

Vegetarian and vegan food in India is abundant. Indeed, in the south of the country, “veg” (without meat) and “pure veg” (without meat or eggs) are the norm, while “non-veg” is relegated to backstreet status. Many Hindus are vegetarian, as are all Jains, some of whom are also vegan.

Milk products such as milk, butter, ghee, and curd are included in the majority of Indian dishes, so if you are vegan, your best bet is to seek out restaurants run by Jains. If in doubt, carefully explain your requirements. Big hotels and restaurants in larger cities are getting better at catering to vegans.

To sample South Indian vegetarian cooking in all its rich variety, the chain restaurant Hotel Saravana Bhavan is a local institution, serving delicious vegetarian thalis and other meat-free treats, with branches all over South India, including in Mylapore in Chennai .

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India Food: 25 Most Popular Traditional Dishes To Eat In India

Traditional Indian food is renowned worldwide for its wonderful use of herbs and spices, and its diverse range of deep-fried snacks, pastries, curries, gravies, sauces, rice dishes, tandoor-cooked meats, vegetable dishes, chutneys, breads and sweets.

Indian cuisine replicates a 5000-year history of the melding of various cultures, leading to diverse flavors and regional cuisines. The arrival of the Mughals, the British, and the Portuguese further added fusion and variety. Yet, while delicacies vary by region and state, most are built from the same taste foundations and there are many similarities in terms of spices and flavors, regardless of the geographical region.

The main differences are largely divided into South Indian and North Indian cuisine. A lot of the northern regions of India are vegetarian, and therefore many of the most inspiring vegetable dishes originate from the northern states. Staple ingredients in Indian cooking include rice, tomatoes, potatoes, lentils, chickpeas, onions and yoghurt, and the most common spices used to flavor authentic Indian food include turmeric, cumin, coriander, mustard seeds, cardamom, chili, garlic, cloves, saffron, fennel, nutmeg, star anise, and fenugreek.

In the same way that food influences traveled to India, Indian cuisine has also traveled overseas. Particular dishes have gained esteem and have trickled into cuisines all over the world, however for the most authentic of flavors and dining experiences, these dishes should really be tried in situ in their destination of origin.

Here is a selection of some of the most popular Indian dishes to eat in India on vacation:

Fretting about which fried food to try? You can’t go wrong with a pakora – a delicious, deep-fried spiced fritter.

Pakora is a savory, deep-fried Indian snack made with chunks of vegetables such as potato, cauliflower and eggplant, or meat of choice, which is then dipped in chickpea flour, seasoned with turmeric, salt, chili, or other spices, and deep-fried in ghee.

It is a quintessential Indian snack, easily found on numerous street corners and most popular during spring, when the locals choose to celebrate the monsoon season by eating fried foods.

Chaat and chat anyone? Head for the nearest street vendor selling these snack-size mini-meals and socialize!

The name chaat encompasses a wide variety of Indian street foods, snacks, or small meals which usually combine salty, spicy, sweet, and sour flavors. They are usually small, consumed on their own as a snack, or combined with other dishes to form a big meal.

Throughout India, chaat can be found at chaatwallas – street vendors serving various dishes, from stuffed bread to deep-fried pastries with accompanying dipping sauces.

When hungry in Mumbai, the abundant Vada Pav vendors can satiate your appetite with these burger-style beauties.

3. Vada Pav

Vada Pav is a favorite sandwich-style snack from Mumbai , named after its ingredients: vada, or spicy mashed potatoes, which are deep-fried in chickpea batter; and pav, or white bread rolls. This iconic street food is said to have originated from a street vendor named Ashok Vaidya, who worked near the Dadar train station in the sixties and seventies, and came up with a way to satiate the hungry workers.

Cake for breakfast anyone? Idli is a favorite savory morning staple in South India.

Idli is a traditional, savory Indian cake that is a popular breakfast item in many South Indian households, although it can be found throughout the country. It is made with a batter consisting of fermented lentils and rice, which is then steamed. These savory cakes are commonly served hot and consumed on their own, dipped into sambar or chutneys, or seasoned with a range of spices.

Popular throughout India, paratha are perfect just on their own and often served with a whole host of accoutrements

Paratha is a flaky, layered, golden-brown Indian bread, which is typically consumed for breakfast. It consists of whole wheat flour that’s baked in ghee, Indian clarified butter, and comes in round, triangular, square, or hexagonal shapes.

Very often, parathas are stuffed with ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer, or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys, and occasionally served as a side to meat and vegetable curries. In Punjab, paratha is eaten with lassi, a popular yogurt-based drink.

Leavened heaven – the favorite accompaniment of curries across the Western world, naan is mainly eaten in the Punjab region and the north of India, without the rice!

Naan is a well-liked flatbread with a chewy texture. It consists of white flour, yeast, eggs, milk, salt, and sugar, baked in a tandoor oven. Its characteristic tear-drop shape is achieved due to the way that the dough droops as it cooks on the tandoor walls.

If you like potatoes and cauliflower, you’re in for a treat – Aloo Gobi literally translates as potatoes & cauliflower and is a true classic.

7. Aloo Gobi

Aloo Gobi is a vegetarian dry curry, consisting of potatoes (aloo), cauliflower (gobi), and Indian spices. It has a warm, yellow-orange color because it contains turmeric. Other common ingredients include kalonji, curry leaves, garlic, ginger, onion, coriander stalks, tomato, peas, and cumin.

Butter? Nom. Chicken? Nom. Butter chicken? Non nom nom nom.

8. Butter Chicken

A dish of tender chicken in a mildly spiced tomato sauce. It’s traditionally cooked in a tandoor (a cylindrical clay oven). The gravy is always made first by boiling down fresh tomato, garlic, and cardamom into a bright red pulp. This pulp is then pureed after cooling. Butter, various spices, and khoa (dried whole milk) is then added. The dish originated in Delhi during the 1950s.

It’s all in the tadka process – the flavored oil tempering brings out all the spices’ health benefits and add piquancy to this divinely delicious dal dish.

9. Dal Tadka

This classic lentil-based dish originates from the northern parts of India. Although there are variations, the dish is usually prepared with toor dal (split yellow peas), garlic, ginger, onions, tomatoes, garam masala, red chili peppers, ghee, cumin, coriander, turmeric, and fenugreek leaves. Once prepared, dal tadka is usually garnished with coriander leaves and served hot with jeera rice and roti on the side.

Masala dosa are sumptuous savory snacks not too dissimilar in appearance to crêpes.

10. Masala Dosa

The traditional southern Indian dish known as masala dosa is popular throughout the country, made from a batter of soaked rice and black lentils, which are ground into a paste and blended to create a thick batter, usually left to ferment overnight. The mixture is enriched with a handful of fenugreek seeds, which gives the dosa its distinctive golden-brown color and a delicious, crispy texture.

It is then baked on a hot oiled griddle into a thin pancake and often stuffed with potatoes, onions, and mustard seeds before being garnished with grated coconut and chopped coriander. It is usually consumed as a quick snack, but can also be a breakfast dish.

The stupendous stew of Tamil Nadu state, the Sambar is now popular across South India and has even been adapted into Myanamr’s Burmese cuisine.

Sambar is a tamarind-based broth, prepared with lentils and vegetables. It originates from Tamil Nadu, but it is also very popular throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads.

A buttery beauty , dal makhani , is a rich lentil dish often topped with cream which delights the tastebuds, and is popular on special occasions across India.

12. Dal Makhani

Although it originated in Punjab, dal makhani has become a favorite Indian lentil dish all over the country. It consists of black beans or red kidney beans and whole black lentils, called ‘ urad ’. The dish is prepared with plenty of ghee and seasonings such as ginger, garlic paste, and chili, and it is slowly cooked in a rich, tomato-based sauce.

The name makhani , meaning butter, is due to the addition of cream and a drizzle of melted ghee or butter that provides the typical velvety flavor of this classic.

Chana massala is probably the most popular vegetarian dish in India, and arguably the most healthy, with chickpeas coming loaded with folate, iron, fiber, and vitamin B, and a tomato-and-onion sauce filled with garlic, ginger, chilis, and good-for-you spices.

13. Chana Masala

Usually eaten as a snack, main meal, or breakfast, this North Indian specialty is a tangy chickpea curry, which is probably the most popular vegetarian dish in India, commonly found on railway platforms and in school canteens.

The chickpeas are simmered in a combination of spices and herbs, often served with rice or Indian flatbreads such as roti or naan, and garnished with yogurt.

One of the most popular delicacies of Mughlai cuisine, shahi paneer was popular with Mughal emperor royalty (from where it gets its name – “ Shahi ” means royal in Urdu), and its creamy richness most apt! The dish is still popular in northern parts of India and neighboring countries.

14. Shahi Paneer

Originating from India’s Mughlai cuisine, shahi paneer is a rich, hearty and nutritious cheese curry, prepared with paneer cheese, onions, almond paste, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri, and garnished with coriander leaves.

The red meat and red sauce combination of rogan josh makes for a delicious, vibrant dish … and notoriously difficult stains to remove from white shirts.

15. Rogan Josh

Rogan josh is a staple of Kashmiri cuisine. It consists of braised lamb chunks cooked with gravy made from browned onions, yogurt, garlic, ginger, and aromatic spices. Known for its brilliant red color, a classic rogan josh uses liberal amounts of dried Kashmiri chilis.

With origins dating back some 5000 years, but named after the tandoor clay ovens found in the Punjab it is cooked in, tandoori chicken is a healthy, meaty masterpiece of a meal.

16. Tandoori Chicken

Tandoori chicken is one of the most famous Indian dishes. It is made by marinating chicken meat in yogurt, and is seasoned with tandoori masala, nutmeg, and cumin, before being placed on skewers. Traditionally, it is cooked at very high temperatures in cylindrical clay ovens called tandoor , resulting in succulent meat with a smokey flavor.

Some like it hot, for those that like it hotter, eat a vindaloo.

17. Vindaloo

Vindaloo is a flavorful curry dish, well known in Goa and Konkan. It is typically made with marinated pork, but it can also be made with chicken, beef, mutton, or paneer. The dish is named after the Portuguese dish, carne de vinha d’alhos , meaning meat marinated in wine vinegar and garlic. Many Indian spices are incorporated into the dish, such as tamarind, cinnamon, cardamom, and hot chilis.

Malabar curry is a south Indian dish particularly associated with the Keralan region, where the coastlines, climate and cultural history make spicy fish curries popular.

18. Malabar Fish Curry

This authentic fish curry originates from Malabar, Kerala . The curry is typically made with seer, sea bass, tilapia, or sardines. Other ingredients include onions, tomatoes, hot chili peppers, chili powder, curry leaves, coriander, turmeric, garlic, fenugreek, tamarind, oil, and coconut milk, which lends the dish its rich creaminess. It is flavored with deep and earthy Indian spices such as fried curry leaves and tamarind.

Spice up your life with spiced-up rice – the brilliant and bright biriyani is one of the most well-known Indian-Pakistani dishes on Indian menus.

19. Biriyani

Biriyani dates back to the Mughal Empire. The main ingredients are basmati rice, spices, a base of meat, eggs, or vegetables, and many optional ingredients such as dried fruits, nuts, and yogurt. It is believed that Mumtaz Mahal – Emperor Shah Jahan’s queen for whom the Taj Mahal was built as a tomb for – inspired the dish in the 1600s.

Originally named Samsa, the samosa – India’s favorite street food – has medieval Middle Eastern origins, its name deriving from the Persian word sanbosag , for “triangular pastry”.

Samosas are a tasty, deep fried, or baked, golden brown pastry triangles with savory fillings, usually spiced potatoes, onions, peas, and lentils, although sometimes, they are made with ground lamb, ground beef or ground chicken. Samosas are typically served hot and accompanied with chopped onions, yogurt, or fresh, homemade Indian chutneys and sauces made with a variety of ingredients such as mint, coriander or tamarind.

These puffy treats are common Indian street food and are believed to have traveled to India along the old trade routes from Central Asia.

Rarely maligned, ras malai is simply too delicious for food critics to say a bad word about this sweet-smelling (and tasting!) spongy treat.

21. Ras Malai

Ras Malai is a much-loved, delicious Indian dessert of West Bengali origin made from white cream, sugar, milk, and cardamom-flavored paneer cheese known as chhana . Cashews, almonds and saffron are often added. Spongy, soft, and aromatic, it is typically served chilled and garnished with cardamom seeds or dried fruits. It is commonly consumed during festivals such as Holi and Diwali .

Ice-cream lolly-style. Holla a kulfiwallah (Kulfi street vendor) and try out this delicious, unmissable dessert.

Kulfi is a classic Indian ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids.

Kulfi is usually flavored with ingredients such as pistachio, rose water, green tea, and saffron. It is believed to have been invented by the early inhabitants of the Himalayas during the Mughal Empire era.

Sticky and sweet, Gulab Jamun is the national dessert of India.

23. Gulab Jamun

Gulab jamun is a dessert based on milk solids that are kneaded into a dough, shaped into balls, and deep-fried in ghee. The balls then get soaked in a sweet thick syrup, flavored with saffron, green cardamom, and rose water. When served, gulab jamun is often garnished with dried nuts to further enhance its flavors.

No they don’t make you want to barf – barfi actually originate from the Hindustani word for snow. These pista barfi are flavored with ground pistachios.

Even though its name originates from Persia, barfi is an original Indian sweet that resembles a fudge. It is made from a base of condensed milk solids (khoa or khoya), granulated sugar, and ghee, and the most common ingredients added to this include nuts, usually pistachios, cashews, and peanuts. However, fruits, saffron, rose water, gram flour, or almonds are also found in some regional varieties.

Last but not least, lassi are as dependable as Lassie when it comes to quenching your thirst and satisfying your desire for dessert.

Traditionally served in a handle-less clay cup called a kulhar , lassi is a frothy yogurt-based drink, blended with water and various fruits or seasonings. It originated in Punjab and there are many varieties, but most are either sweet or salted. Mmm mango lassi. That thought alone makes us want to go to India !

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Your Ultimate India Food Guide

Discover the intricacies of Indian cuisine with this food guide.

Beloved by people all over the world, Indian food has transformed millions of palates and global cuisine. The exquisite depth of flavour in almost every single dish is a delicious result of the country’s history, heritage, climate, and geography. From north to south, and east to west, rich traditions, cultural diversity, and philosophies — Ayurveda, for example — all play a role India’s culinary scene.

From sipping a cup of steaming hot chai streetside and dipping freshly fried pakoras in mint chutney during monsoon rain to roasting meats in a tandoor oven and gathering with loved ones for simple pleasures like spicy daal chaawal (lentils and rice), there’s an art to eating food from this country. Here’s the ultimate India food guide.

Travel to: India

Food habits in ancient India

As early as 3000 BCE, India was harvesting world-famous super spices like turmeric, cardamom, black pepper, and mustard. Foods like rice, curd, ghee, mango, and betel leaves, for example, appeared in ancient texts. Although many old recipes were lost, these texts provide insight as to the kind of food being consumed in pre-historic India, and staple ingredients that became the foundation of cuisine that would be exported all over the world.

The inception of vegetarianism came with Buddhism, and Ayurveda came about with a food classification that identified things as saatvic, raajsic, or taamsic. Arabia also influenced the country’s cuisine, and when Islamic rule came to India, they introduced famous meat dishes like biryani and kebabs to the country – this way of eating became known as Mughlai cuisine. Ardent foodies, the Mughals brought a lot of flair and new techniques – recipes often included decadent ingredients like butter, meat, and cream.

After British rule, India was introduced to cooking methods such as baking and ingredients like chilis, potatoes, and tomatoes, which of course went on to become staples of the Indian diet.

See Also: How to Spend a Week in India's Golden Triangle

Regional Indian cuisine

India is a huge country. There are more than 20 major languages in the country, over 700 different dialects, and nine different religions. Religion specifically plays a huge role in the kind of food which prevails in different regions. Hindus don’t eat beef, likewise, Muslims don’t eat pork, and Jains are strictly vegetarian.

All of this cultural diversity is best reflected in how food has evolved regionally over time. For example, most Indian food is cooked in vegetable oil, but in northern and western parts you might find dishes cooked in peanut oil, whereas eastern India favours mustard oil, and along the western coast where coconuts are found in abundance, coconut oil is used extensively.

If you’re lucky enough have travelled around India and sampled the food, you’ll have some understanding of the culinary nuances and regional variations. Outside of India, unless you know where to look, what’s served in restaurants is usually a general version of the cuisine. Dishes on the menu rarely showcase the unique intricacies of Indian food, but things are changing.

There’s been a renaissance to bring the true soul of Indian cooking to the western restaurant scene. And if you’re travelling to India, don’t be surprised if the food you see is totally different from what you’re used at home. Whatever you do, don’t call naan “naan bread!” It’s just naan.

Southern India

Curries laced with coconut accompanied by mounds of cooked rice and spicy tart lentil sambar. The cuisine found in southern India is as rich as the north but in a completely different way. The hot and humid climate of southern India and the proximity of most states to the coast lead to a very different kind of foodie experience. Many locals enjoy a vegetarian or pescetarian diet laden with spices. Feast on dosas (a rice flour pancake stuffed with potatoes) dipped in coconut meat chutneys.

Northern India

Two well-known cuisines come from northern India, Kashmiri and Mughlai. Many dishes that are beloved internationally originate here. For example, rogan josh (slow-cooked red meat stew) is a famous Kashmiri dish, tandoori chicken (marinated chicken cooked in charcoal fired clay ovens), and chicken tikka (grilled chicken) are some of this region’s most famous exports.

Northern Indian cuisine is big on full-bodied curries made with rich dairy products like cheese, butter, and cream. Meat and different types of bread (naan and roti) are also a big part of the diet in this region. Don’t leave without trying as much flame-grilled meat as you can.

Eastern India

Thanks to the climate, rice grows in abundance here. Green vegetables, fruit, mustard seeds, yoghurt, and gram flour, among others, are some of the prominent ingredients in eastern India. The geography of this region means food is also influenced by China and Mongolia. Dishes are often cooked with mustard oil, which imparts aroma and flavour, and a local five-ingredient spice mix known as Paanch Phoran (white cumin seeds, onion seeds, mustard seeds, fennel seeds and fenugreek seeds). Indulge on machher jhol (fish curry) and sandesh — a favourite local dessert made with paneer and sugar.

Western India

The Gujarati thali — a shiny round silver platter loaded with an assortment of dishes, steaming basmati rice and bread is enough to make anyone fall in love with the cuisine from this part of India. In other parts of the region like Goa, you’ll become besotted with the fish curries, and in Rajasthan go head over heels for laal mass (a red meat curry).

The varying climate of western India, means locals rely on what is available readily. Making use of the coastline, coconuts, peanuts, and other things that grow in the environment form the foundation of the cuisine here. Make sure you try a plate of bhelpuri, a famous street snack which will leave you wanting more.

See Also: Your Guide to Walking Through India

Must-try Indian dishes

Ditch what you would normally order off the menu, and try some of these dishes instead!

• Sarson ka saag: Palak paneer is yummy, but this is better! Delicious mustard greens cooked with garlic, ginger, and spices served with a biscuit-like flatbread made from maize flour.
• Seekh kebabs: Do yourself a favour and order a plate of seekh kebabs dripping in butter. There’s nothing quite like minced meat artfully bound together with spices, magically skewered and cooked over hot charcoal.
• Paratha Rolls : Marinated chicken tightly wound up in a flaky paratha with onions and mint chutney is the way to go. Any desi person worth their salt knows a good chicken roll is hard to come by outside the motherland. If they have anything called garlic chicken mayo roll on the menu, don’t think twice about ordering several.
• Chaat: As far as vegetarian Indian streetside snacks go, chaat is up there with the best. There are so many different variations of chaat, from a simple chana-based version (chickpea) to sev puri, bhelpuri, dahi puri, aloo chaat, and so on and so on. Our advice? Try as many as you can and wash it down with an ice-cold soft drink. It sets off the chutneys and is a good kind of burn.
• Fish fry : Really simple but so good and satisfying to eat. Whitefish spiced up and then shallow fried with a squeeze of lemon.
• Dum biryani: There’s biryani and there’s dum biryani. It’s one of the most intoxicating Indian dishes and a labour of love. Chicken or meat is stewed for several hours with tomatoes, herbs, spices, and onions before being set over a flame with parboiled rice to steam. The result? A mouthwatering medley of chicken and rice that tastes out of this world.

Based in Toronto, Sahar is a full-time content editor for Days to Come and part-time travel junkie.

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13 Places in India That Are Perfect For Food Lovers

India Writer

India is one of the most culturally, linguistically and climatically diverse countries in the world and this is reflected in its food scene. Each city across this sub-continent has its own unique set of flavours and culinary style. From north to south and everywhere in between, discover the best places in this South Asian country for food lovers.

Market, Indian

With an impressive collection of traditional and avant-garde restaurants , deli-style cafes, old-school bars and street food stalls, Mumbai is definitely the country’s holy grail for foodies. From dirt-cheap street food to regional cuisine, such as Mangalorean seafood, Goan Vindaloo, South Indian and Konkani Coastal meals, Maharashtrian fare, Mughlai Kebabs, Kerala and Gujarati Thalis, to global cuisine, including Continental, Modern American, Chinese, Italian, Thai, Mediterranean, European and Persian, Mumbai has it all. However, a trip to the City of Dreams is incomplete without trying its trademarks – pav bhaji and vada pav (deep fried potato dumplings in a bun) along with Masala chai. Mumbai’s food scene is vast and rich in terms of diversity and volume, thus catering to all taste 24/7!

Some budget-friendly favourites include Chowpatty Beach and the Amar Juice Centre for street food, Kalbadevi for meaty kebabs, Sardar for pav bhaji, Cafe Madras for South Indian cuisine and Britannia And Co. Restaurant for Parsi meals. For those who don’t mind splurging, consider Indigo for European-Asian fusion cuisine, Khyber famed for its meat-based dishes, Ziya for classic Indian dishes, Koh for Thai cuisine and Leopold Cafe for Italian, Continental and Indian fare.

Mumbai, India .

Kolkata, fondly known as the City of Joy is culturally and gastronomically rich. The city offers a plethora of fish-based staples, although the one that stands head and shoulders above the rest are sweetmeats, Rasgulla and Sandesh. Also, its delectable street food, such as spicy jhal muri and puchkas, are famed across the country. There are a series of other must-try dishes, like Mughlai cuisine at Arsalan and Shiraz Golden Restaurant , Bengali cuisine at Bhojohori Manna, Tibetan fare at Tiretta Bazaar , chelo kebabs at Peter Cat Restaurant and kati rolls at Zeeshan .

Kolkata, India .

Lucknow has distinguished itself as a pioneer in Awadhi cuisine. Kebabs are the vital part of the cuisine, and here, you will find a variety of these, such as tunday, boti, galouti, seekh, kakori and shami. You must also try lucknowi biryani (a combination of rice, garden-fresh spices and marinated chicken) and paya ki nihari (lamb trotted broth). While the city is a meat lover’s paradise, there are several options for vegetarians as well.

The Land of Nawabs also prides itself on having several historic restaurants that have been around for decades. Some of the iconic ones include the Dasterkhwan (known for its galouti kebab), Naushijaan (popular for its boti kebab), legendary Tunday Kababi (famed for its tunday kebab) and Idrees Biryani (famed for its mutton biryani).

Lucknow, India .

The City of Nizams is internationally-famed for its biryani, which is found everywhere from roadside dhabas to luxury restaurants. This quintessential dish shows the strong influence of Mughlai, Andhra and Turkish cuisine. For relishing the best biryani, be sure to stop by the Bawarchi for mutton biryani, Shadab for chicken and mutton biryani, Cafe Bahar for biryani and haleem and Sarvi for chicken drumstick biryani. Other local delicacies to try include keema samosas (minced meat dish), paaya (stew made of trotters or beef), lukhmi (mutton minced savoury dish) and sheer khurma (vermicelli pudding).

Hyderabad, India .

Cafe, Pub, Indian

Historical Landmark

While Amritsar is world-famous for its Golden Temple, Wagah Border and Jallianwala Bagh, one more thing that puts it on travellers’ lists is its lip-smacking food. This humble and beautiful Golden City has some of the best cuisine, such as amritsari kulcha, amritsari chicken, amritsari fish and paneer bhurji. However, an honorary mention goes to the langar at the Golden Temple. It is a vegetarian meal with bread (roti), lentils (daal), rice, a dessert and a vegetable dish. Also, a trip to the Golden City is incomplete without trying lassi (sweet buttermilk), which is perhaps the city’s most emblematic drink.

For first-timers, head to Temptation Restaurant, an iconic spot that serves everything from local Punjabi dishes to Mexican, Continental, French, Chinese, Italian and Kashmiri cuisine, or opt for Grand Trunk, famed for its traditional Amritsari fare and international classics, or Kesar Da Dhaba that specializes in traditional Punjabi flavours.

Amritsar, Punjab, India .

Gangtok is another must-visit place for food lovers due to its rich and vibrant food, which is an amalgam of native Sikkimese, Tibetan and Nepali fare. The most favourite dish of Gangtok is momos (steamed dumplings with a vegetable or meat filling), which is also available in a few states across India. However, there are two dishes that you can’t get as delicious anywhere else: thukpa (noodle soup with vegetables, meat or egg) and phagshapa (pork fat stewed with vegetables). Some go-to spots to relish local delicacies include the Golden Dragon Hotel, the Taste of Tibet and the Roll House , to name a few. You can even head to the quaint little cafes scattered in the region for some good local eats.

Gangtok, Sikkim, India .

Though the historic city of Ahmedabad ‘s claim to fame is its especially mouth-watering gujarati snacks, such as khaman dhokla, khakhra, khandvi, farsan, ganthiya, dalvada undhiyu and thepla, the city also plays host to a number of fine-dining establishments, cafes and street vendors that cater to a range of different palates. From north and south Indian cuisine to regional and international cuisine, you’ll find it all. For an authentic Ahemdabadi experience, head to Ambika Dalvada or Rajwadu, for a taste of international cuisine, head to La Feasta or 650-the Global Kitchen.

Ahmedabad, Gujarat, India .

If you want to sample all of South India’s dishes in one place, Udupi is your destination. In fact, the ubiquitous dosa (a pancake made from rice flour and ground pulses) originated in this Konkani town, and just this specialty makes it an unmissable place for food lovers. For an authentic South Indian experience, head to Woodlands or Konark Vegetarian Restaurant .

Udupi, Karnataka, India .

Food is a serious venture in God’s Own Country, Kerala and Kochi stands out for luring tourists to try the gastronomic delights of Kerala. Its cuisine is defined by its richness, simplicity and multitude of flavours. From seafood-based dishes to traditional thali (rice, veggies, bread and sweets) served on a banana leaf, to snacks, like stew, puttu (rice and coconut dish) and idiyappam (string hoppers), you’ll find it all. In its favour, Kochi is a coastal city, so fresh seafood is found in abundance, which makes it a seafood lover’s paradise. Some of the best places to dine include The Drawing Room or Fusion Bay for seafood, Saffron for Indian and Continental cuisine and Kashi Art Cafe for comfort food.

Kochi, Kerala, India .

4. Pondicherry

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The Best Food and Culinary Tours in India

Are you ready to dive into a world of culinary delights and indulge in the most exquisite flavors? We've scoured through a variety of food and culinary tours in India from highly reviewed companies, meticulously analyzing key criteria such as service, price, guest ratings, enticing destinations, and immersive activities. Join a delectable journey through India, where you'll have the opportunity to savor local delicacies, embark on food tastings, explore bustling markets, and even participate in hands-on cooking classes. Whether you're a seasoned foodie or simply curious about local cuisine, these tours are sure to satisfy your appetite for adventure!

• 7 Days Cultural heartlands of South India tour(All INCLUSIVE) 7 Days, $600.00
• North India Food Adventure Tour [10 Days ] 10 Days, $1087.24
• 3 Days Private Taj Mahal Tour with Indian Cooking Class 3 Days, $390.00

What are food and culinary tours like in India?

Here are the important factors:

• 4 trip options analyzed
• $115 average price per day (USD)
• 3 to 10 days in length
• 4.93 of 5 average rating
• 12 people or less on average

Curious about the diverse range of culinary tours? Prepare to be amazed by the array of options available to suit every traveler's preferences. It comes as no surprise that visitors adore these tours, given their exceptional average guest rating of 4.93 out of 5 stars. When it comes to group sizes, the average maximum capacity stands at 12 people, allowing for a comfortable and sociable experience. The shortest tour is 3 days, while the longest is 10 days. With a comprehensive analysis encompassing 4 culinary tours, you can rest assured that India has something tailored to your interests and preferences, promising an unforgettable experience for all.

(All tour prices are in US Dollars before taxes, and come from a base price that is reported by TourRadar. Peak season prices can vary significantly, particularly in destinations where seasonal travel fluctuates dramatically.)

So, let's get to it and see...

The 4 Best Food and Culinary Tours in India

7 days cultural heartlands of south india tour(all inclusive).

• On Sale: 20% Off See Prices
• Great Value: the daily price is lower than average for culinary tours.
• High Quality: guest ratings are higher than average.

Check out this incredible trip that has received a 5 out of 5 rating from previous guests. You're in for an epic adventure with a strong emphasis on local culture, family-friendly activities, and local cuisine. With a duration of 7 days, this journey ensures an intimate group size of 10 people, and is good for travelers from 5 to 90 years old. This trip takes you on an adventure to 4 destinations, including Mysuru and Ooty. Bangalore marks the starting point, while Kochi (Cochin) stands as the final stop on your incredible journey. This fantastic option, organized by Travel Con , presents an unbeatable value at just $69 per day. Act now to take advantage of the special sale price!

• In-depth Cultural
• Food & Culinary

North India Food Adventure Tour [10 Days ]

Spanning over 10 days, this trip has a maximum size of 10 individuals. Welcoming travelers from 10 to 90 years old, it is organized by Travel N Tours India , a very popular company with plenty of great reviews. With 8 destinations to explore, you'll get the chance to see Agra, Lucknow, Delhi, and Jaipur, and more. Beginning in beautiful New Delhi, you'll have a terrific journey that ends in Varanasi. You'll love the emphasis on family-friendly activities and local cuisine, too. Available at an unbeatable price of only $109 per day, this option also has a rating of 5 out of 5 stars from previous guests.

3 Days Private Taj Mahal Tour with Indian Cooking Class

Here's your chance to take off on an exceptional trip that has garnered a 5 out of 5 rating. With a duration of 3 days, this jouney will have 12 participants, and it warmly welcomes travelers from 1 to 90 years old. With an emphasis on family-friendly activities and local cuisine, you know you'll have an amazing adventure. Expertly organized by Raj Tour & Travel , this amazing trip is an incredible value at just $130 per day.

A Taste of Southern India - Temples and Tea Plantations

This memorable trip is offered by Explore! which has received plenty of positive reviews. The trip itself has a guest rating of 4.7 out of 5 stars, and is priced affordably at $154 per day. This itinerary covers 4 captivating destinations, with stops in Munnar and Thekkady, among others. Begin and conclude your remarkable journey in the gorgeous destination of Kochi (Cochin). The maximum group size is 16 people, welcoming travelers from 16 to 85 years old.

See also The Best Family-Friendly Tours to India , The Best Wildlife Tours to India , The Best Hiking & Trekking Tours in India , The Best Historical Tours in India , The Best 10-Day Tours in India , The Best One Week (7-Day) Tours in India , The Best 3-Day Tours in India , The Best 2-Week Tours in India , The Best 3-Week Tours in India , The Best 4-Week (1-Month) Tours in India , The Best Extended Trip Tours in India, One Month or Longer , The Best Bicycle Tours in India , Tours for Outdoor and Nature Lovers in India , The Best Christmas & New Years Tours in India , The Best Adventure Tours to India , The Best Eco Tours in India , The Best Train & Rail Tours in India , The Best Art History, Museums, and Cultural Tours Tours in India , The Best Sightseeing Tours in India , The Best Cultural Tours in India , The Best Music Tours in India , The Tours for Animal Lovers in India , The Best Volunteering Tours in India , The Best Photography Tours in India , The Best Romantic Tours for Couples in India , The Best Safaris in India , The Best Budget Safaris in India , The Best Religious Tours in India , The Best Yoga Tours and Retreats in India , The Best Holi Festival Tours in India , The Best Honeymoon Tours in India , The Best Tours Under $1000 in India , The Best Luxury Tours to India , The Best Budget Tours to India , The Best Tours for Seniors to India , or The Best G Adventures Tours to India for more tour ideas. With so many options, there's a guided tour or vacation package for every type of traveler.

Also, if you're departing from a specific destination, see The Best 3-Day Tours from New Delhi , The Best 3-Day Tours from Bangalore , The Best 3-Day Tours from Delhi , The Best 3-Day Tours from Mumbai , The Best 3-Day Tours from Hyderabad , The Best 3-Day Tours from Chennai (Madras) , The Best 3-Day Tours from Pune , The Best 3-Day Tours from Varanasi , The Best 3-Day Tours from Kochi (Cochin) , The Best 3-Day Tours from Goa , The Best 3-Day Tours from Jaipur , The Best 3-Day Tours from Dehradun , The Best 3-Day Tours from Bhubaneswar , The Best 3-Day Tours from Kolkata (Calcutta) , The Best 3-Day Tours from Ahmedabad , The Best One-Week (7-Day) Tours from New Delhi , The Best One-Week (7-Day) Tours from Kochi (Cochin) , The Best One-Week (7-Day) Tours from Delhi , The Best One-Week (7-Day) Tours from Leh , The Best One-Week (7-Day) Tours from Mumbai , The Best One-Week (7-Day) Tours from Bagdogra , The Best One-Week (7-Day) Tours from Jaipur , The Best One-Week (7-Day) Tours from Kolkata (Calcutta) , The Best One-Week (7-Day) Tours from Chennai (Madras) , The Best One-Week (7-Day) Tours from Srinagar , The Best One-Week (7-Day) Tours from Ahmedabad , The Best One-Week (7-Day) Tours from Nagpur , The Best One-Week (7-Day) Tours from Hubballi , The Best One-Week (7-Day) Tours from Bangalore , The Best One-Week (7-Day) Tours from Udaipur , The Best One-Week (7-Day) Tours from Hyderabad , The Best One-Week (7-Day) Tours from Chandigarh , The Best One-Week (7-Day) Tours from Kozhikode , The Best One-Week (7-Day) Tours from Port Blair , The Best One-Week (7-Day) Tours from Goa , The Best 10-Day Tours from New Delhi , The Best 10-Day Tours from Mumbai , The Best 10-Day Tours from Kochi (Cochin) , The Best 10-Day Tours from Delhi , The Best 10-Day Tours from Kolkata (Calcutta) , The Best 10-Day Tours from Chennai (Madras) , The Best 10-Day Tours from Bangalore , The Best 2-Week Tours from New Delhi , The Best 2-Week Tours from Delhi , The Best 2-Week Tours from Mumbai , The Best 2-Week Tours from Chennai (Madras) , The Best 2-Week Tours from Bangalore , The Best 2-Week Tours from Kochi (Cochin) , or The Best 2-Week Tours from Kolkata (Calcutta) for more package tour options.

How much do food and culinary tours in India cost?

Visitors will find a large range of terrific options for culinary tours when planning a visit to India. The price of these specific trips can vary according to length, destinations, and travel style. The average price of culinary tours in India based on data from 4 options is an affordable $115 per day. If you're interested in more information about tours here, see our guide to tour prices in India .

And for more information on India, see India Travel Costs and India Hotel Costs .

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Rajasthani women in local dress

On the streets and in high-end restaurants, India’s distinctly regional cuisine is truly a feast for the senses. And that’s saying a lot for this dynamic monster of a country.

EYW covers: Delhi , Agra (snapshot), Udaipur (snapshot)

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Food highlights of India: 6 of the best culinary experiences

By India specialist John

Getting to grips with Indian cuisine is a bit like learning a new language. It’s complex, sometimes overwhelming, and involves multi-faceted regional dialects plus a lot of new vocabulary. But, the more you try, the better your overall experience.

Looking for the very best food tour across India? There’s no such thing ― there’s an edible adventure to be had wherever you go, from Rajasthan’s Golden Triangle to the tip of palm-fringed Kerala .

Below I’ve picked six experiences from hole-in-the-wall eateries to fancy dinners with a view. It’s this variety that blows me away, and it’s why you can visit India again and again — just for the food.

Street food tours in India

The best piece of information I can share is to take a street-food tour as soon as you arrive. With the guidance of a local resident, you’ll be shown which signature dishes to look out for, how to eat them and what delicate Western stomachs should avoid.

Guides are always eager to show you a full range of tastes so you can begin to pick out what you prefer. If you’re vegetarian or vegan ― well, a large proportion of India is too, so there’s plenty to try.

On my first afternoon in Delhi I found myself trawling Old Delhi’s labyrinthine streets, eating dish after dish. It’s belly-busting, so don’t be tempted to eat beforehand. You can watch as jalebi (sweets made from fine flour) are deep-fried in a swirl of oil right in front of you, and parathas (thin circles of bread) cook on open-air hot plates.

Aloo chaat (crisp fried potatoes) are popular with Old Delhi residents, and are often served with a range of homemade mango and lime chutneys. If you don’t handle spicy food well, you’ll be pleased to hear that dishes are usually prepared mild, and additional condiments offered to those wanting a hotter hit.

Armed with these initial experiences, you can then dip into the street food available throughout the rest of your trip ― hopefully with the confidence to order from that hole-in-the-wall eatery or kulfi-wallah (ice-cream seller) on the street corner.

Where: While I took a street-food tour in Delhi, similar experiences can be arranged if you’re arriving into another large city, including Mumbai and Calcutta .

A multi-dish thali banquet ― cutlery optional

Another way of trying a range of dishes is by ordering a thali. This traditional meal is a rainbow of curries, dal, yogurt and pickles served in small bowls, along with rice and bread. It’s all crammed onto one large plate. The type of bread varies between regions, but is usually a flat, round, freshly cooked roti.

Whether you’re in a fancy restaurant or a homestay, you’ll notice most people eat thali with their hands (it’s customary to eat with just the right hand), using the bread to scoop up the juicier bits. I like to tackle the meal this way, but it’s usual to see people using cutlery too.

You’ll usually pick a meat, vegetable or fish option, but the exact dishes are usually a surprise — though waiters are always happy to give you more detail. I particularly like garlic and mustard seed pickle, a particularly pungent condiment that’s often sweetened with jaggery (cane sugar).

Where: From Gujarat to Assam, you’ll find this style of eating across India, each with their own regionalisms. Some variations don’t use individual bowls ― instead, each dish is simply spooned onto one huge plate or banana leaf.

If you’re exploring Rajasthan and visiting Jodhpur , book a table at Indique, the rooftop restaurant at Pal Haveli . The most memorable thali I’ve ever eaten was while sat on their candlelit outdoor terrace, the illuminated walls of Mehrangarh Fort looming above.

Dinner on a backwater houseboat in Kerala

A core tenant of Indian cuisine is the use of fresh ingredients. If it’s not in season, or local to the area, you won’t find it. This is one of the reasons why dishes vary across the country, from the heavy, tamarind-rich curries in the north, to lighter coconut-based dishes in the south.

I’d argue that you can’t get fresher than dinner on a Keralan backwater houseboat , where the main ingredient (usually a pomfret fish) has been caught off the back of the boat a few moments earlier. The rest of the ingredients will have been purchased from small waterside sellers while the boat was docked.

Your freshly grilled fish will be traditionally served on a banana leaf, and surrounded by pickles, rice and chapatis (a soft, whole-flour flatbread). This is often preceded with onion pakora (crispy deep-fried onions in batter) and banana fry, which is actually plantain fried in a rice-flour batter.

Where: Houseboats ply the rivers, canals and lagoons of Kerala , passing coconut plantations and luscious waterside gardens. You can opt to stay on one for the day. But, for the full experience, I suggest an overnight trip, with the added benefit of breakfast in the early morning light cooked by your personal on-board chef.

Dosa: a lighter breakfast alternative from South India

Curries, pickles, dal and rice for breakfast can be quite a shock to many palates, but a gentle introduction to an Indian-style breakfast is the dosa. These simple, crispy pancakes are made from fermented chickpea flour and a bit of bicarbonate of soda and water. They’re often so large they hang over the sides of the plate.

You can eat them as they are, with a bit of yogurt, or add a filling, the most popular of which is potato masala. These soft, roughly mashed potatoes are gently spiced with cumin, mustard seeds and turmeric, a dish that’s not too overpowering to start the day with, I’ve found. If you’re after something more intense, there’s always a spicy mango or lime pickle nearby.

Where: Dosas are a South Indian dish, found on the menu in most hotels and homestays, although some of the best are cooked up on the streets. Take a street-food tour of Mysore , in Karnataka state, where the Mysore masala dosa has become quite an institution. You can sit and eat in Devaraja Market square, watching the fruit and vegetable vendors flaunt their goods.

Traditional Indian home-cooking lessons

Traditional Indian home cooking often includes long lists of ingredients and uses techniques uncommon outside the region. For me, North Indian bread is the best bread in the world, but I’ve never managed it at home until I was taken into the kitchens of Deogarh Mahal, a small fort-turned-hotel between Jaipur and Udaipur.

I was soon folding dough to make parathas, a flaky flatbread that, on paper, seems slightly complicated. But, once you’ve watched someone demonstrate, it’s (relatively) simple. You’ll usually walk away with a few recipes in hand ― and, in my case, some tips on strawberry and plum jam making.

Where: We can arrange cooking lessons across the country. You could visit a private home in Jodhpur for a home-cooking demonstration, before sitting down to eat with the family.

Or, at Dewalokam Homestay in Kerala, you can join the chef in the kitchen for a more hands-on lesson. Here, by popular demand, they’ve created a cookbook for you to take away. On arrival, my driver was rubbing his hands with glee: he was so excited about the food served here.

A hot drink to go: chai from a chaiwallah

If you see a huddle of people standing on the corner of a street, it’s likely they’re surrounding a popular chaiwallah. Tea sellers have been a staple of Indian life for hundreds (if not a few thousand) years. The sweet, spicy mixture sold today became popular in the early 19th century after the British East India Company began industrial-scale tea production across the country.

Black tea is brewed in a huge metal vat along with a carefully perfected combination of spices, milk and lots of sugar. Each chaiwallah has their own combination of spices. Cinnamon, star anise, cardamom and fennel are popular, but sometimes there’s a strong perfume of cloves or the heat of black pepper.

Once you’ve ordered a cup, it’s quite a show. The hot liquid is transferred into a metal teapot and poured into a tiny cup from quite a height — the idea is to give the concoction a thorough mix as it lands in your cup. You’ll be served with a small glass or clay cup of chai. The clay cups will be returned to the local potter at the end of the day to be recycled.

Where: You’d be hard pressed to find a town or village without a chaiwallah. If you’d like some guidance, any guide or driver will be (more than) happy to take you to one.

Read more about trip ideas to India

Classic Kerala tour: culture, tea, wildlife & backwaters

12 days from $3,950pp

Classic Rajasthan tour: forts, palaces & rural villages

14 days from $4,380pp

Kerala & the Maldives

12 days from $4,600pp

Start thinking about your experience. These itineraries are simply suggestions for how you could enjoy some of the same experiences as our specialists. They’re just for inspiration, because your trip will be created around your particular tastes.

Further reading

• What to do in India: our highlights guide
• India’s wildlife: our safari guide to the central parks
• Family vacations in India
• Luxury train journeys through India

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A Vegetarian’s Culinary Tour Of India

Published: August 20, 2023

Modified: January 3, 2024

by Clio Luce

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Introduction

Food and travel go hand in hand, and for food lovers, exploring the culinary delights of different regions is an enriching experience. One such fascinating destination for food enthusiasts is India. Known for its diverse culture and vibrant flavors, India offers a plethora of culinary experiences.

When it comes to food travel in India, there’s something for everyone. From the fiery spices of North Indian cuisine to the light and aromatic flavors of South Indian dishes, the country’s culinary landscape is as diverse as its people. Whether you’re a vegetarian or a meat lover, India has a rich repertoire of food that will tantalize your taste buds.

One of the unique aspects of Indian cuisine is its strong vegetarian tradition. With a large population following vegetarianism for cultural, religious, or health reasons, the country has perfected the art of vegetarian cooking. From dishes made with a variety of lentils and vegetables to innovative creations using dairy products like paneer and ghee, vegetarian food in India is anything but boring.

In this article, we will take a comprehensive culinary tour of India, focusing on the regional cuisines that cater to vegetarian preferences. We will explore the distinct flavors and specialties of each region, highlighting the must-try vegetarian dishes and street foods.

So, pack your bags and get ready to embark on a mouthwatering journey through the flavors of India. From the bustling streets of Delhi to the serene backwaters of Kerala, each region has its own culinary gems waiting to be discovered. Get ready to indulge in a gastronomic adventure that will leave you craving for more.

North Indian Cuisine

North Indian cuisine is famous for its rich flavors, aromatic spices, and hearty preparations. This region encompasses the states of Punjab, Uttar Pradesh, Rajasthan, Delhi, and parts of Bihar and Haryana. The cuisine here is known for its robust flavors, generous use of dairy products, and a wide array of vegetarian dishes.

When it comes to North Indian vegetarian cuisine, one cannot miss out on the iconic dishes like chole bhature, a combination of spicy chickpea curry served with deep-fried bread, or the creamy and indulgent paneer tikka, grilled cubes of cottage cheese marinated in a spicy yogurt marinade. The use of aromatic spices like cumin, coriander, cardamom, and cloves adds depth and complexity to the flavors.

The region is also famous for its bread varieties, such as naan, roti, and paratha. These breads are usually made with wheat flour and are enjoyed with a variety of curries and chutneys. The popular stuffed parathas, like aloo paratha (potato-stuffed bread) or paneer paratha (cottage cheese-stuffed bread), are a breakfast staple in many households.

North Indian cuisine is also known for its rich and creamy gravies. Dishes like shahi paneer, butter paneer masala, and malai kofta are made with a base of cashew or tomato-onion paste, seasoned with aromatic spices and finished with a dollop of fresh cream. These indulgent dishes are often enjoyed with freshly made pulao or fragrant biryani.

For those seeking street food experiences, North India has a lot to offer. Aloo tikki, a popular street food snack, is a crispy potato patty served with spicy chutneys. Another must-try is the famous golgappa or pani puri, which consists of crispy hollow puris filled with a tangy and spicy water, accompanied by a mixture of potatoes and chickpeas.

With its flavorful curries, fragrant rice dishes, and irresistible street food, North Indian cuisine is a vegetarian’s paradise. Every bite is a burst of flavors that will leave you craving for more.

South Indian Cuisine

South Indian cuisine is known for its unique flavors, extensive use of rice and lentils, and a wide range of vegetarian dishes. The states of Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka are the primary regions where South Indian cuisine flourishes.

South Indian cuisine is centered around rice-based dishes like idli, dosa, and uttapam. Idli is a steamed rice cake made from a fermented batter of rice and lentils, served with coconut chutney and sambar (a tangy lentil soup). Dosa, on the other hand, is a crispy, savory pancake made from fermented rice and lentil batter and is often accompanied by coconut chutney and various types of spicy chutneys.

Another popular dish is Vada, a deep-fried lentil donut that is crispy on the outside and soft on the inside. It is typically served with coconut chutney and sambar. Pongal, a flavorful combination of rice and lentils, seasoned with black pepper, cumin, and ghee, is a traditional breakfast dish in Tamil Nadu.

The use of coconut, tamarind, and curry leaves in South Indian cuisine adds distinct flavors to the dishes. Sambar, a lentil-based vegetable stew with tamarind and spices, is a staple accompaniment to idli, dosa, and rice. Rasam, a tangy and spicy soup-like dish made with tamarind, tomatoes, and spices, is also commonly enjoyed.

South Indian cuisine offers a wide variety of vegetable curries and stir-fries. The popular dish avial is a medley of mixed vegetables cooked in a coconut and yogurt-based gravy. Poriyal, a dry sautéed vegetable dish tempered with mustard seeds and curry leaves, is an essential part of a South Indian meal.

When it comes to desserts, South India has some unique offerings. The classic sweet dish, payasam, is a pudding made with rice, milk, jaggery, and flavored with cardamom and dry fruits. Another popular dessert is the traditional Mysore Pak, a rich and buttery sweet made from gram flour, ghee, and sugar.

South Indian cuisine is not limited to just vegetarian options, but it undoubtedly offers a plethora of delectable vegetarian dishes that showcase the rich flavors and culinary traditions of the region.

East Indian Cuisine

East Indian cuisine is a treasure trove of flavors, influenced by the states of West Bengal, Odisha , Bihar, Jharkhand, and parts of Assam and Chhattisgarh. The cuisine of this region is characterized by its use of mustard oil, panch phoron spice blend, and a unique balance of sweet and savory flavors.

One of the popular dishes in East Indian cuisine is macher jhol, a light fish curry made with mustard oil, onion, ginger, and spices. This region is known for its love of fish, and various fish curries and preparations, like paturi (fish marinated in mustard paste and wrapped in banana leaves) and shorshe ilish (hilsa fish in a mustard sauce), showcase the rich seafood tradition.

Vegetarian dishes in this region often feature the use of mustard greens, known as shorshe shaak. These greens are cooked with spices and served with steamed rice. Alu posto is another popular dish made with potatoes cooked in a poppy seed paste, creating a creamy and flavorful combination.

Rice is a staple in East Indian cuisine, and dishes like pakhala (fermented rice) and khichdi (a one-pot dish of rice and lentils) are commonly enjoyed. Pitha, a type of rice dumpling, is a delightful sweet or savory treat that is often prepared during festivals.

Sweets play a significant role in East Indian cuisine. Rasgulla, round cottage cheese dumplings soaked in sugar syrup, and sandesh, a sweet made from paneer (cottage cheese) and flavored with cardamom or saffron, are popular sweet treats. Chhena poda, a unique cheesecake-like dessert made with caramelized sugar and cottage cheese, is a specialty of Odisha.

East Indian cuisine reflects the diverse culinary traditions of the region and draws influences from neighboring countries like Bangladesh and Nepal. With its distinct flavors and a plethora of vegetarian options, East Indian cuisine offers a delightful culinary experience for those seeking to explore the flavors of the region.

West Indian Cuisine

West Indian cuisine is a vibrant fusion of flavors influenced by the states of Gujarat , Maharashtra, Rajasthan, and parts of Goa and Madhya Pradesh. Known for its diverse range of vegetarian dishes, this region offers a delightful culinary experience with its robust spices, unique preparations, and indulgent flavors.

Gujarati cuisine, a significant influence in West Indian food, is known for its extensive use of lentils, vegetables, and dairy products. The thali, a traditional Gujarati meal, comprises a variety of vegetarian dishes served on a large platter. Popular dishes include dal, a spicy lentil curry, and shaak, a mixed vegetable curry with aromatic spices.

Maharashtrian cuisine introduces a unique mix of flavors with dishes like misal pav, a spicy sprout curry served with pav (bread roll), and vada pav, a deep-fried potato fritter sandwiched in a bun. The region is also famous for its street food delights like pani puri, pav bhaji, and batata vada (potato fritters).

Goan cuisine, heavily influenced by Portuguese culture, offers a delectable range of vegetarian dishes. Popular Goan vegetarian dishes include vegetable vindaloo, a tangy and spicy curry made with vegetables and a special blend of spices, and Goan fish curry, where fish is replaced with vegetables like cauliflower or mushrooms.

Rajasthani cuisine, known for its royal flavors, showcases a variety of vegetarian dishes made from locally available ingredients. Dal baati churma, a dish made with lentil curry, baked wheat balls, and a sweet crumbled wheat delicacy, is a classic Rajasthani specialty. Gatte ki sabzi, a curry made with chickpea flour dumplings, is another popular vegetarian dish.

The West Indian region also offers a range of delectable sweets and desserts. Mohanthal, a rich and decadent sweet made with gram flour, ghee, and sugar, is a popular dessert in Gujarat. Maharashtrian desserts like puran poli, a sweet flatbread stuffed with lentil and jaggery filling, and modak, a sweet dumpling filled with coconut and jaggery, are enjoyed during festivals like Ganesh Chaturthi.

With its diverse range of vegetarian dishes, rich flavors, and indulgent desserts, West Indian cuisine offers a culinary journey that is bound to leave food lovers wanting more.

Central Indian Cuisine

Central Indian cuisine is a delightful amalgamation of flavors influenced by the states of Madhya Pradesh , Uttar Pradesh, Chhattisgarh, and parts of Maharashtra and Rajasthan. This region boasts a diverse range of vegetarian dishes that showcase the unique culinary traditions of the area.

One of the highlights of Central Indian cuisine is its street food culture. Cities like Indore are renowned for their street food delights like poha, a savory flattened rice dish cooked with onions, spices, and peanuts, and sev puri, a crispy snack topped with chutneys, onions, and sev (crunchy chickpea noodles).

Dal bafla, a popular dish from Madhya Pradesh, consists of baked or boiled wheat dough balls served with spicy lentils and ghee. The dish is similar to the Rajasthani dish dal baati but with a unique twist. Another must-try is Bundelkhandi cuisine from the Bundelkhand region of Uttar Pradesh and Madhya Pradesh, which offers a range of vegetarian dishes like khasta roti, kachori, and stuffed parathas.

Central Indian cuisine is also known for its unique meat substitute called soybean. Soybean is extensively used to create vegetarian versions of kebabs, curries, and snacks. It is a popular source of protein and adds a meaty texture to dishes.

Uttar Pradesh, known as the land of nawabs, offers a rich culinary heritage with dishes like tehri, a fragrant rice dish cooked with vegetables and spices, and subz biryani, a vegetarian version of biryani packed with aromatic flavors. The region is also famous for its sweets like peda, a soft and sweet milk-based fudge, and the iconic sweetmeat, petha, made with ash gourd and dipped in sugar syrup.

Central Indian cuisine brings together a blend of flavors from different regions, creating a delightful assortment of vegetarian dishes that are both flavorful and satisfying.

Jain Cuisine

Jain cuisine is unique in its principles and restrictions, as it follows the dietary guidelines of Jainism, an ancient Indian religion. Jainism emphasizes non-violence and the avoidance of harm to living beings. Hence, Jain cuisine is strictly vegetarian and excludes ingredients like onions, garlic, root vegetables, and certain spices.

Despite these limitations, Jain cuisine is a testament to culinary creativity and innovation. It focuses on purity and simplicity, highlighting the natural flavors of grains, vegetables, and dairy products. The cuisine often incorporates a wide variety of lentils, beans, and legumes as sources of protein.

Jain cuisine is known for its emphasis on freshness and purity of ingredients. One popular dish in Jain cuisine is the Jain pav bhaji, a flavorful vegetable curry served with buttered dinner rolls. The dish is prepared without onions and garlic and is often enjoyed with batata poha, a flattened rice dish cooked with potatoes and spices.

Another key feature of Jain cuisine is the concept of “no waste.” In Jain kitchens, utmost care is taken to minimize food wastage. Leftovers are often used creatively to craft new dishes or repurposed into snacks and accompaniments.

Jain sweet dishes are also a highlight of the cuisine. Sweets like shrikhand, a luscious yogurt-based dessert flavored with saffron and cardamom, and modak, a steamed or fried dumpling filled with sweet coconut and jaggery filling, are popular options.

Jain cuisine caters to the principles of ahimsa (non-violence) and reflects a deep respect for all living beings. It showcases the ingenuity of Jain cooks who have managed to create a wide range of delicious and satisfying vegetarian dishes within the constraints of their dietary guidelines.

Gujarati Cuisine

Gujarati cuisine, from the western state of Gujarat in India, is renowned for its distinct flavors, colorful presentations, and wholesome vegetarian dishes. It is influenced by Jain and Vaishnavite traditions, and the cuisine is predominantly vegetarian.

Gujarati cuisine is known for its unique blend of sweet, spicy, and tangy flavors. The thali, a traditional Gujarati meal, is a perfect representation of the diverse dishes that the cuisine has to offer. It typically includes dishes like dal (lentils), kadhi (yogurt-based curry), various shaak (vegetable curries), roti or puri (bread), rice, and an assortment of sweets and pickles.

Gujarati cuisine is characterized by the use of vegetables, lentils, and dairy in abundance. The preparation of dishes like Undhiyu, a mixed vegetable curry cooked with spices and peanut-coconut paste, and dhokla, a steamed fermented rice and gram flour cake, require intricate techniques and attention to detail.

The cuisine also features an array of snacks and street food. Popular snacks like fafda and khandvi are made from gram flour and are crispy, savory, and enjoyed with tangy chutneys. Gujarati street food also includes dishes like dabeli, a spicy potato filling in a bun, and sev puri, a mixture of crispy papdi, chutneys, and sev (crunchy chickpea noodles).

Gujarati sweets are an integral part of the cuisine. Traditional desserts like shrikhand, a sweet and creamy yogurt preparation flavored with saffron and cardamom, and the indulgent Gujarati thali’s finishing touch, the sweet dessert called doodh pak, made with milk, rice, and nuts, are highly popular.

Gujarati cuisine is known for its harmonious blend of flavors, careful use of spices, and attention to maintaining the balance between sweet, salty, and tangy tastes. It truly offers a unique and delightful culinary experience.

Rajasthani Cuisine

Rajasthani cuisine, from the royal state of Rajasthan in India, is a reflection of its rich history, vibrant culture, and vivid flavors. Known for its opulent and indulgent dishes, Rajasthani cuisine is a treat for the senses.

Rajasthan’s arid climate has greatly influenced its cuisine, leading to the use of ingredients that have long shelf lives, such as pulses, grains, and dried spices. Dal baati churma is a signature dish of the region, consisting of flaky wheat dough balls (baatis) served with piping hot lentil curry (dal) and a sweet and crumbled wheat delicacy (churma).

The cuisine of Rajasthan is also famous for its mouthwatering meatless delights. Popular vegetarian dishes include gatte ki sabzi, where besan (gram flour) dumplings are cooked in a spiced yogurt gravy, and ker sangri, a delectable preparation made with dried desert beans and berries.

Another unique aspect of Rajasthani cuisine is its emphasis on utilizing desert plants and ingredients. The cuisine showcases the use of ingredients like kair (desert dates), sangri (beans from khejri tree), and panchmel dal (a combination of five different lentils).

Rajasthani thali, a platter that offers a wide array of dishes, is a culinary feast. It includes an assortment of dal, curry, rice, bread, snacks, and desserts. The thali often features dishes like dal baati churma, bajra roti (millet bread), pyaaz ki kachori (onion-filled crisp bread), and sweet treats like malpua and ghewar.

Rajasthan is also famous for its savory snacks and street food. One cannot miss out on trying the fiery snack called mirchi vada, which consists of deep-fried green chili peppers stuffed with potato filling. Other popular street food items include pani puri, samosa, and mawa kachori, a sweet and rich pastry filled with milk solids.

Rajasthani cuisine pays homage to the royal traditions and rich heritage of the state. With its flavorsome dishes, royal hospitality, and incredible variety, it offers a culinary experience that is fit for kings and queens.

Maharashtrian Cuisine

Maharashtrian cuisine, from the state of Maharashtra in Western India, is a delightful blend of flavors, spices, and diverse culinary traditions. With a range of vegetarian dishes that showcase the region’s agricultural abundance, Maharashtrian cuisine offers a rich and flavorful dining experience.

The cuisine of Maharashtra is known for its vibrant street food and lip-smacking snacks. Vada pav, often called the “poor man’s burger,” is a popular street food item consisting of a spicy potato fritter served in a bun with chutneys. Misal pav, a spicy mixture of sprouts, lentils, and spices, is another street food delight that satisfies taste buds with its explosive flavors.

Maharashtrian cuisine also features a variety of bhakri, which are flatbreads made from grains like rice, jowar, and bajra. Bhakri is often enjoyed with traditional accompaniments like pitla (a gram flour-based curry) or the spicy garlic chutney.

The region is famous for its aromatic spice blends, such as goda masala and kala masala, which add depth and flavor to Maharashtrian dishes. These spice blends are used in popular dishes like bharli vangi (stuffed brinjal), matki usal (spiced sprouted moth beans), and batata rassa (spicy potato curry).

Seafood is also a prominent part of Maharashtrian cuisine, especially in coastal areas like Mumbai and Konkan. Popular seafood dishes include the delectable bombil fry (crispy fried Bombay duck fish) and kolambi bhaat (prawn rice).

Maharashtrian sweets are equally delightful, with dishes like puran poli (sweet flatbread stuffed with lentil filling), modak (sweet dumpling filled with coconut and jaggery), and shrikhand (a luscious yogurt-based dessert flavored with saffron and cardamom) being local favorites.

Whether it’s the spicy street food, hearty traditional meals, or mouthwatering sweets, Maharashtrian cuisine truly reflects the vibrant and diverse flavors of the state and offers a culinary journey that will leave you wanting more.

Bengali Cuisine

Bengali cuisine, from the eastern state of West Bengal in India and Bangladesh, is a culinary delight that showcases the rich flavors and cultural heritage of the region. Known for its love of fish, use of mustard oil, and sweet and spicy flavors, Bengali cuisine offers a unique and unforgettable gastronomic experience.

Fish is an integral part of Bengali cuisine and is prepared in a variety of delectable ways. Mustard fish curry, or macher jhol, is a popular dish where fish is cooked in a tangy and mustard-flavored gravy. Another signature dish is shorshe ilish, which features the prized hilsa fish cooked in a tangy mustard sauce.

Vegetarian dishes in Bengali cuisine are equally enticing. The cuisine boasts an incredible variety of vegetable preparations, such as shorshe begun (eggplant in mustard sauce), alu posto (potatoes in a poppy seed paste), and moong dal with coconut. The use of panch phoron, a Bengali five-spice blend, adds a distinct and aromatic flavor to these dishes.

Rice and fish are an inseparable combination in Bengali meals. Steamed rice is often enjoyed with maach bhaja (fried fish) or maach er jhol (fish curry), accompanied by various vegetarian side dishes and chutneys. The Bengali meal is incomplete without the sweet note of chutney made from fruits like mango, tomato, or pineapple.

Bengali sweets, or mishti, are famous for their mouthwatering flavors. Rasgulla, soft cottage cheese dumplings soaked in sugar syrup, and sandesh, a sweet made with paneer (cottage cheese) and flavored with cardamom or saffron, are classic examples of Bengali mishti. The festival of Durga Puja brings the joy of indulging in popular sweets like roshogolla, mishti doi (sweet yogurt), and patishapta (sweet rice crepes filled with coconut or jaggery).

Bengali cuisine is not just about flavors; it is deeply intertwined with the cultural fabric of the region. Every dish tells a story and evokes a sense of nostalgia. From the sizzling fish curries to the delightful mishti, Bengali cuisine offers a journey into the heart and soul of the region’s culinary heritage.

Assamese Cuisine

Assamese cuisine, from the northeastern state of Assam in India, is a reflection of the region’s rich biodiversity and cultural diversity. With its distinct flavors, use of indigenous ingredients, and unique cooking techniques, Assamese cuisine offers a delightful culinary experience.

Rice is a staple in Assamese cuisine, and a traditional meal will typically include a variety of rice dishes accompanied by curries, dals (lentils), and stir-fried vegetables. The region is known for its aromatic red rice, which is often enjoyed with dishes like khar, a unique preparation made with banana peels or raw papaya cooked with alkali made from banana ash.

Assamese cuisine features an abundance of fish and other seafood. Fish curries like masor tenga, a tangy and sour fish curry made with tomatoes and lemon, and ou tenga, a tangy curry made with elephant apple, are popular dishes. The region’s rivers are home to a diverse range of fish species, and the traditional methods of cooking ensure the flavors shine through.

The cuisine also includes a variety of meat dishes. Pork is widely consumed in Assamese cuisine, with dishes like pork with bamboo shoot (khorisa) and koldil bhaji (banana flower stir-fry) being local favorites. The diverse influence of neighboring states and tribes brings about the inclusion of meat dishes made with chicken, mutton, and duck.

Assamese cuisine incorporates a wide range of fresh herbs, greens, and vegetables. Dishes like xaak bhaji, a stir-fried preparation of leafy greens, and tenga anja, a tangy curry made with ridge gourd, showcase the use of local and seasonal produce.

For dessert, Assamese cuisine offers a variety of sweet treats. Pitha, a traditional Assamese sweet made from rice flour and filled with coconut or jaggery, is a popular choice during festivals. Narikol paat or coconut pancakes and til pitha, made with sesame seeds and jaggery, are also enjoyed as traditional Assamese sweets.

Assamese cuisine is a celebration of simplicity, local ingredients, and the vibrant flavors of the region. With its diverse range of dishes, Assamese cuisine offers a unique culinary experience that is deeply rooted in the traditions and culture of the land.

Odia Cuisine

Odia cuisine, from the eastern state of Odisha in India, is a delightful culinary experience that combines flavors from the land and sea. With its emphasis on fresh ingredients, unique cooking techniques, and distinct flavors, Odia cuisine offers a diverse range of vegetarian and non-vegetarian dishes.

Odia cuisine is known for its love of rice and fish. Rice is a staple and is enjoyed in various forms, such as steamed rice, rice cakes (pitha), and fermented rice (pakhala) served with curries. Fish plays a significant role, and popular dishes like macha bhaja (fried fish), macha besara (fish in mustard sauce), and chingudi tarkari (prawn curry) showcase the region’s coastal influence.

Vegetarian dishes in Odia cuisine celebrate the produce of the land. Dalma, a flavorful lentil and vegetable soup, is a popular traditional dish. It features a variety of vegetables, pulses, and spices cooked together to create a hearty and wholesome meal. Saaga bhaja, a stir-fried dish made with leafy greens like spinach or amaranth, is a simple yet delicious accompaniment to rice.

Odia sweets are a highlight of the cuisine. The iconic rasgulla, sweet cottage cheese dumplings soaked in sugar syrup, originated in Odisha. Chenna poda, a unique cheesecake-like sweet made with caramelized sugar and cottage cheese, is another famous delicacy from the region.

Odia cuisine is also famous for its street food. Bara ghuguni, a luscious combination of lentil fritters and a spiced yellow peas curry, is a popular street food dish. Chhena jhili, a deep-fried cottage cheese dessert soaked in sugar syrup, is another tempting sweet street food treat.

The region’s rich cultural heritage, agricultural abundance, and coastal resources come together to create a vibrant and diverse culinary experience. Odia cuisine celebrates local ingredients, simple yet mouthwatering flavors, and a deep connection to the land and sea.

Kashmiri Cuisine

Kashmiri cuisine, from the beautiful region of Kashmir in the northernmost part of India, is a culinary delight that reflects the rich cultural heritage and natural abundance of the area. Known for its aromatic flavors, use of exotic spices, and unique cooking techniques, Kashmiri cuisine offers a sumptuous and unforgettable gastronomic experience.

Kashmiri cuisine is greatly influenced by the region’s climatic conditions. The cuisine offers a rich tapestry of flavors, featuring an array of meat and vegetarian dishes. Traditional Kashmiri meals often begin with a platter of fragrant and saffron-infused basmati rice.

One of the cornerstones of Kashmiri cuisine is the use of aromatic spices, such as fennel, cardamom, cloves, and cinnamon. These spices bring depth and warmth to dishes like Rogan josh, a flavorful lamb curry, and Yakhni, a delicate yogurt-based curry.

Vegetarian dishes in Kashmiri cuisine are equally delightful. Dum aloo, potatoes cooked in a flavorful yogurt and spice gravy, and Nadru Yakhni, lotus stem cooked in a creamy yogurt sauce, are popular choices. The cuisine also celebrates the use of local greens and vegetables, such as haak (collard greens) and kohlrabi, in various preparations.

Kashmiri cuisine is also famous for its breads, especially the iconic Kashmiri naan. Made with all-purpose flour, yogurt, and a generous topping of poppy seeds, Kashmiri naan is a delicious accompaniment to the rich curries.

When it comes to sweets, Kashmiri cuisine offers indulgent treats like phirni, a creamy rice pudding flavored with cardamom and saffron, and shufta, a dry fruit and nut dessert. These sweets are enjoyed during festive occasions and celebrations.

Aside from its mouth-watering dishes, Kashmiri cuisine is also known for its Kashmiri tea, or kahwah. This fragrant tea is made with green tea leaves, saffron strands, cardamom, and other spices, lending a unique, refreshing taste.

Kashmiri cuisine is a celebration of flavors, spices, and culinary artistry. It captures the essence of the Kashmiri culture and the bountiful offerings of nature, creating a truly memorable dining experience.

Punjabi Cuisine

Punjabi cuisine, from the vibrant state of Punjab in India, is renowned for its rich and robust flavors. Known for its hearty and indulgent preparations, Punjabi cuisine offers a delightful culinary experience that reflects the energetic and hospitable spirit of the Punjabi people.

Punjabi cuisine celebrates the use of ingredients like wheat, rice, dairy products, and a variety of spices. This region is famous for its tandoori cooking techniques, which result in flavorful and smoky dishes. Tandoori chicken, marinated in a blend of yogurt and spices, and roti (Indian bread) freshly baked in a tandoor (clay oven), are iconic examples.

Punjabi cuisine is also known for its rich gravies and curries. Dishes like butter chicken, made with succulent pieces of chicken in a creamy tomato-based gravy, and palak paneer, where cottage cheese cubes are cooked in a silky spinach sauce, are immensely popular.

The cuisine features a variety of vegetarian dishes as well. Rajma chawal, a comforting combination of red kidney beans and rice, is a classic Punjabi dish. Chole bhature, spicy chickpea curry served with deep-fried bread, is a favorite street food indulgence.

The use of dairy products like ghee (clarified butter), butter, and cream is prevalent in Punjabi cuisine, contributing to its rich and flavorful taste. Traditional Punjabi desserts, such as kulfi (cardamom-infused ice cream) and gajar ka halwa (carrot pudding), are made with generous amounts of ghee and sweetness.

Punjabi cuisine is also known for its addictive snacks and street food. Amritsari fish, crisp-fried fish marinated in a blend of spices, and samosas, savory pastries filled with spiced potatoes and peas, are popular choices. The street food culture in Punjab thrives with options like pav bhaji, golgappe (pani puri), and tikki chaat.

Punjabi cuisine captures the essence of generous hospitality and exuberant flavors. With its hearty preparations, vibrant spices, and delectable street food, Punjabi cuisine offers a gastronomic experience that will leave you wanting more.

Vegetarian Street Food

Street food is a vibrant and integral part of the culinary scene in many cultures, offering quick, affordable, and flavorful options to satisfy hunger pangs. Vegetarian street food, in particular, showcases the creativity and diversity of vegetarian cuisine from around the world. From savory snacks to indulgent treats, vegetarian street food offers a delectable culinary experience.

One popular vegetarian street food is the mouthwatering Indian chaat. Chaat is a combination of various ingredients like crispy puris (fried bread), tangy chutneys, yogurt, potatoes, and a variety of spices. Dishes like pani puri, sev puri, and bhel puri are bursting with flavors and textures, creating an explosion of taste in every bite.

Mexico offers a range of vegetarian street food delights. Tacos, filled with an assortment of vegetables, beans, salsa, and cheese, are a favorite. Quesadillas, tortillas stuffed with melted cheese and vegetables, are another popular choice. And of course, who can resist the sweet and savory flavors of elote, grilled corn on the cob smeared with mayo, cheese, chili, and lime?

In Southeast Asia, vegetarian street food is a treasure trove of flavors. Pad Thai, stir-fried rice noodles with tofu, vegetables, and peanuts, is a classic choice in Thailand. Fresh spring rolls, filled with vegetables and served with a peanut sauce, are a refreshing and healthy option. And let’s not forget about the flavorsome dosas and idlis in South India, served with sambar and chutneys.

The Middle East has its share of vegetarian street food delicacies as well. Falafel, made from mashed chickpeas and spices, is a popular choice. Served in warm pita bread with fresh veggies and tahini sauce, it’s a filling and satisfying option. Hummus, topped with olive oil and served with warm flatbread, is another beloved Middle Eastern delight.

Vegetarian street food is also a highlight in East Asian cuisines. In Japan, takoyaki, savory octopus-shaped balls made of flour-based batter and filled with vegetables, is a popular street food snack. Vietnamese banh mi, a baguette filled with pickled vegetables, tofu, or mock meat, offers a delightful mix of textures and flavors.

From around the globe, vegetarian street food delights offer a wide variety of choices to cater to different tastes and preferences. These quick and flavorful bites are a testament to the creativity and culinary skills of street food vendors, delivering an enjoyable culinary experience for vegetarian food lovers everywhere.

Food travel is a delightful way to explore the culinary traditions and flavors of different regions. From the spicy curries of North India to the delicate flavors of South Indian cuisine, from the vibrant street food of Mumbai to the royal dishes of Rajasthan, each region offers a unique and memorable food experience.

For vegetarian travelers, the culinary journey becomes even more exciting. India, with its rich vegetarian traditions, provides an extensive array of dishes to satisfy every palate. From the vegetarian street food delights of pani puri and bhel puri to the comforting lentil curries and vegetable biryanis, vegetarian options abound in Indian cuisine.

Exploring the diverse regional cuisines of India allows us to appreciate the wealth of flavors, ingredients, and cooking techniques that have evolved over centuries. Each region brings its own distinct character and contribution to the tapestry of Indian cuisine, creating a harmonious blend of spices, textures, and aromas.

So, embark on a food journey through the streets of Delhi, the alleys of Kolkata, or the markets of Mumbai. Indulge in the savory chaats, aromatic biryanis, heartwarming curries, and delectable sweets of the respective regions. Immerse yourself in the culinary traditions and savor every bite of these gastronomic delights.

Remember, food travel is not just about satisfying your taste buds; it’s about immersing yourself in the culture, traditions, and history of a place. Each dish tells a story and reflects the values and identity of a region. Embrace the diversity of vegetarian food, try new flavors, and experience the joy of food travel.

Whether you’re a vegetarian or simply someone who appreciates good food, India’s food travel journey will captivate your senses, broaden your culinary horizons, and leave you with unforgettable memories of the flavors and aromas that make Indian cuisine so unique.

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Your Ultimate Trip to India: The Complete Guide

How to Get an Indian Visa

India's Visa Types, Explained

Applying for an E-Visa

India's Climate & Seasons

Monsoon in India

Your Essential Packing List

Things to Buy Before You Go

What to Pack for Monsoon

The Best India Guidebooks

How to Save on Your India Trip

The Top Destinations in India

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Which Region Is Right for You?

India's Top Historical Destinations

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India's Top Hill Stations

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The Best Beaches in India

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India Off the Beaten Path

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Where to Experience Rural India

The Top Things to Do in India

Palaces & Forts in India

India's Best Surfing Beaches

Volunteer on a Budget in India

7 Cool Sound & Light Shows

India's Most Popular Festivals

India's Best Bike Tours

See India by Motorcycle

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Offbeat Tours to Take in India

India's Best Homestays

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Transport in India: An Overview

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Hiring a Car & Driver in India

Your Intro to Indian Railways

Travel Classes on Indian Trains

How to Reserve a Train Ticket

How to Find & Board Your Train

Tips for Train Travel in India

India's Scenic Toy Trains

12 Indian Etiquette Don'ts

The Top 10 Indian Stereotypes

Tipping in India

What Does the Head Shake Mean?

9 Challenges You'll Face in India

How to Avoid Culture Shock

Top 5 Monsoon Health Concerns

Voltage Information for India

How to Use Your Cell Phone

How to Say Hello in Hindi

Often Misunderstood Hindi Terms

Hindi Language Books

Most Common Indian Scams

How to Handle Begging in India

How to Spot Fake Indian Currency

What to Buy in India

How to Buy a Sari in India

How to Bargain at Indian Markets

The Best Foods to Try in Southern India

There’s far more to Indian food than butter chicken, tandoori chicken, and naan. These North Indian staples may be on more restaurant menus, but they’re just a small sampling of the flavors of the subcontinent.

To broaden your palate, you’ll want to head south where carbs reign supreme and tandoori flavors give way to hints of coconut. South India is a vegetarian’s paradise. South Indian cuisine comes from five southern states—Andhra Pradesh, Karnataka , Telangana , Kerala , and Tamil Nadu —and a collection of territories in the southern portion of the subcontinent. South Indian food is as varied as the region itself, but rice, lentils, chiles and coconut are staples. Tamarind makes frequent appearances as do sambar powder and dried curry leaves. And of course, no meal is complete without coffee.

Here’s what to eat— and drink—when traveling in South India.

Hyderabadi Biryani

 Sanjay Borra / Getty Images

If you're familiar with Indian food, you're probably familiar with biryani. Hyderbadi biryani is a variation that comes from Hyderabad. It's typically made with basmati rice, vegetables or meat, onions, spices, lemon and saffron. 

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Dosas come in several varieties and are similar to crepes. They’re made from fermented batter often made from rice and black gram, a bean native to India. Dosas tend to be thin and crispy. They’re served hot and accompanied by sambar, a light spicy soup that’s perfect for dipping, and an array of chutneys, condiments made from ingredients like coconut, tomato, mint and more. Dosas can be eaten plain or stuffed with a mix of spiced potatoes and fried onions, known as a masala dosa. Leave your silverware to the side though. Dosas are meant to be eaten by hand.

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Think of the Uttapam as the dosa’s cousin. It’s made from the same type of batter, but tends to be thicker than a dosa and more like a savory pancake. Onions, tomatoes, cilantro, and cheese are often mixed into the batter.

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Forget bacon and eggs. In South India, idli is what's for breakfast. Idlis are savory rice cakes made from steamed batter of fermented black lentils and rice. A variation is made with semolina. Idlis are made in special dishes that give them their round shape and served with sambar, chutneys, or a spicy powder usually mixed with oil.

  Vrinda Mahesh / Getty Images

Think of vada as a kind of savory donut. South India is home to several different varieties of vada, both savory and sweet. Vada is typically made from legumes that have been soaked in water and ground into a batter. The batter may be seasoned with cumin, onion, curry leaves or chilies. The mixture is formed into a donut shape, then deep-fried, giving vadas a crispy outside and a soft, fluffy inside. Vada is sometimes served submerged in sambar or a yogurt sauce.

Upma is a popular breakfast item. It's a kind of thick porridge made from dry-roasted semolina or a coarse rice flour. Vegetables and spices are added, paving the way for as many variations as you can think of. In Tamil Nadu, upma is served for dinner as well.  Vegetables and spices are typically added to the mixture, paving the way for as many variations as a cook can dream up.

  Ashwin PK, Rahul Vellithodi / Getty Images

Appam hails from Kerala. It’s an almost bowl-shaped pancake made from fermented rice batter. It’s often served with coconut milk or a curry-like dish called korma, typically made from vegetables and yogurt.

 jayk7 / Getty Images

Under the weather? Head straight for the rasam. Rasam is a light spicy soup made from ingredients including tomato, tamarind and black pepper. It’s often served with rice and a popular home remedy for sore throats and colds.

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Sambar is stew made with a lentil base, tamarind broth and vegetables, often okra, radish or eggplant.  It’s often served with dosas, idlis or rice.

Jigarthanda

 KARTY JazZ [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)]

Jigarthanda is kind of like a milkshake. It comes from Madurai, a city in the South Indian state of Tamil Nadu. It's made from milk, ice cream, almond gum, sugar and sarsaparilla root syrup. Jigarthanda is a local favorite and a great way to cool down on a hot summer night.

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This is another one for your sweet tooth. Payasam is a dessert made of rice, milk, ghee and sugar. Milk and sugar are typically boiled with rice or vermicelli and flavored with cardamom, raisins, saffron and cashews.

Gansham Ramchandani / Getty Images

Poori is a carb lover’s dream. It’s a thick bread fried to a puffy crisp that’s often served with potatoes or a curry of spicy chickpeas. Don’t be surprised if your poori is as big as your head.

 Amiyashrivastava [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)]

South India may be a vegetarian’s paradise, but it’s got plenty of options for carnivores, too. Chicken 65 is one of them. Chicken 65 originated in Chennai and is a spicy deep fried chicken dish flavored with red chillies. There are several different recipes for Chicken 65 nowadays, but the original was created at Chennai’s Hotel Buhari.

Chicken Chettinad

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Chicken Chettinad comes from the Chettinad region of Tamil Nadu, a state at the tip of the Indian subcontinent. The chicken is marinated in yogurt, turmeric and a mixture of red chillies, coconut poppy seeds, onions and garlic. It's typically garnished with coriander and served with rice or paratha, a type of bread popular in the region. 

  vm2002  / Getty Images

Avial is a dish referenced in 7th century Indian poetry. It’s especially popular in Kerala and Tamil Nadu and a great option for getting in your daily vegetables. Avial is a mix of more than a dozen vegetables and coconut. Typical vegetabls for avial are carrots, green beans and moringa.

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If you're in South India, there's a very good chance curd rice is on the menu. It's a simple mixture of steamed white rice and yogurt. The rice is steamed to a point where it almost breaks down, then seasoned with ingredients like curry leaves and mustard seeds before being mixed with yogurt and salt. 

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India Tours & Vacations

There’s probably no other country on the planet that blazes its way into your memory like India.

Years later, you can still hear the morning calls of the chai wallahs; see smoke curling over the Ganges during a golden Varanasi sunrise , and smell the rich aromas of simmering curry. A lot of India tours rush from highlight to highlight, ticking them off in a blur of temples and tikka. But not us. Our India holidays are more about spotting Bengal tigers in Ranthambhore or Panna National Park, hanging with nomads in Jaisalmer, meeting the holy men of Pushkar, or hunting down the best street eats. This isn’t just the India you see on postcards. This is India as it is. Raw, bizarre and totally addictive.

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Best time to visit india.

Due to India's size and topography, the climate varies from place to place but the best time to visit, generally speaking, is in the winter from December until early March. During the coolest months (December-January), temperatures can get quite cold in Delhi and in the north, especially at night. The whole country tends to get very hot from April onwards and most regions experience the summer from late May to around October. The summer offers hot and humid conditions, although this is considered one of the best times to visit Ladakh and the hills.

Learn more about the best time to visit India

Culture and customs

India is one of the world’s oldest civilizations with a culture steeped in ancient beliefs and traditions. Religion also plays a massive role in everyday life with 80% of the population practicing Hinduism while the remaining 20% is divided into Muslim (India has the world’s second-largest Muslim population), Christian, Sikhism and Buddhist populations.

At its core, India remains a deeply conservative nation; however, it has been touched by rapid modernization and Western influences in recent years. Some families still adhere to a traditional structure (especially in more rural areas) with generations living under the same roof, the eldest male at the head of the family and arranged marriages. But this is becoming less and less popular, particularly in larger cities, where Western ideas and societal shifts heavily influence the culture due to things like Bollywood films.

While some behavioral standards remain the same (public displays of affection are still taboo), it’s important to keep in mind that with more than one billion people speaking over 122 languages across 28 states and seven territories, it’s impossible to describe one unified culture for the entire nations and the character of India’s people can vary greatly from city to city.

Witness India's multi-faceted culture firsthand on a Delhi to Goa adventure - 15 days

Top places to visit in India

Surely there isn't a more iconic image of India than the Taj Mahal. It's spectacular and soul-stirring, but words simply aren't enough to describe the beauty of this immense mausoleum (even when it's packed with tourists). Best known as a monument to love and loss, the 17th-century building was built by Emperor Shah Jahan as a tomb for his second wife – a bold declaration of love, indeed! Wander around Agra on our 3 day Taj Mahal Extension or on our 15 day Real Kathmandu to Delhi tour.

2. Udaipur, Rajasthan

Welcome to Udaipur, India's most romantic city that could easily give Venice a run for its money. You'll undoubtedly fall in love as you explore its grand marble palaces, shimmering lakes, and winding alleys filled with cozy chai bars and dizzying bazaars. It's also a popular hub for Indian artists, dancers, and musicians whose talents will pull you deeper under Udaipur's spell. Get lost in the beauty of Udaipur on our 15 day Rajasthan Experience or on our 15 day Classic Rajasthan tour.

3. Ranthambhore National Park

Ranthambhore National Park was once a famous hunting ground for the Maharajas of Jaipur, but these days it's a haven for wildlife. Jump into a 4WD and search for Bengal tigers, hyenas, jackals, deer, langurs, marsh crocodiles and more. You can also hike up to the stunning ruins of the 10th-century fort or experience the peace and tranquillity of the ancient Ganesh temple (one of the oldest temples in India). Go wildlife spotting on our 14 day Premium India in Depth tour or on our 10 day Northern India Family Holiday.

4. Kerala Backwaters

Surrounded by tea and coffee plantations and connected by a series of blissful, palm-shaded backwaters, Kerala is a peaceful oasis deep within India's colorful chaos. Float along the dreamy waters of rural Kerala on a houseboat, paddle over to an island village on a pole boat for an overnight homestay with a local family, and enjoy traditional Keralan food served on a banana leaf. Explore the Kerala Backwaters on our 13 day Premium South India tour or on our 13 day Classic South India tour.

5. Varanasi

Varanasi is a place that will be etched in your memory long after your time in India is over. Uncover the stories and secrets of this holy city with your local guide, get lost in the laneways, cruise along the golden Ganges at dawn, or witness ancient religious traditions and groups of pilgrims praying in the river. Even if all you do in Varanasi is sit along the ghats and watch life go by, you'll walk away with countless stories to tell. Experience Varanasi's holiness on our 4 day Varanasi Homestay Extension , on our 11 day India Getaway or on our 11 day Real North India adventure.

This holy desert city is one of the main pilgrimage destinations for Hindus. Explore the bustling ghats and temples around Pushkar Lake, watch devout rituals and worship at the Brahma Temple, share a meal with a local family while learning about their life and culture, or hike up the hill to the beautiful Savitri Temple for unbeatable sunrise views over the town. Embark on a pilgrimage on our 22 day North India Revealed tour or on our 15 day Cycle Rajasthan tour.

Get ready for delicious bites and lots of Bollywood. Some say Mumbai is the food capital of India, and you'll see, smell and taste huge culinary diversity here that celebrates regional cuisines from across the country. You might also like to watch life go by at Dhobi Ghat (the world’s largest outdoor laundry), check out the Bollywood Walk of Fame, or explore the sprawling Crawford Market selling everything from fruit to jewelry. Snack your way through Mumbai on our 15 day India Real Food Adventure .

8. Dharamsala

The mountainous Himalayan town of Dharamsala, also known as McLeod Ganj, is home to the Dalai Lama and the Tibetan government in exile. Tibetan culture is central to life here and it won't take long for the town's calming, grounding energy to wash over you. Sip chai and watch robed monks strolling between the monasteries, listen to the prayer flags fluttering in the breeze, and visit the Dalai Lama’s temple. Soak up the Tibetan culture on our 13 day Mountains & Mystics of India tour.

9. Rishikesh

Not only is Rishikesh the yoga capital of the world, but it's also one of the best places to experience the sacred soul of the Ganges. Join a yoga or meditation class along the riverbanks, enjoy delicious vegetarian food in one of the many rooftop cafes, go white-water rafting down the Ganges for a different perspective of this holy river, or experience the nightly fire ritual known as Ganga Aarti at one of the city's dazzling temples. Meditate in Rishikesh on our 19 day Best of India tour.

Tinged with Portuguese influence (and flavors!), the state of Goa boasts lovely beaches, rich traditions, World Heritage-listed buildings and mouth-watering food. Kick back with a coconut (or cocktail), join a yoga class on the beach, visit a local spice farm to learn about some of the essential ingredients in Indian cuisine, or pick up fresh ingredients at the market and cook up a storm with a local Goan cook. Experience Goa on our 37 day Iconic India tour or on our 16 day South India Revealed tour.

The gorgeous pink stone buildings in Jaipur’s old town have earned the city its 'Pink City' nickname. Discover buzzing bazaars filled with handcrafted textiles and jewelry, dodge camel carts and rickshaws as you stroll through the streets, explore the oh-so-impressive Amber Fort, or visit the home of a local Brahmin family to learn about their culture and way of life over a delicious homemade meal. Marvel at Jaipur's pink-hued streets on our 8 day India's Golden Triangle tour or on our 12 day India Women's Expedition.

Home to the magnificent Mysore Palace and the birthplace of Ashtanga yoga, there's no denying Mysore is one of South India's most captivating cities. Lose yourself in the grandeur of the palace's ornately decorated rooms, marvel at the intricate Hoysala architecture of Keshava Temple, go on a hunt for the tastiest idli, or share a tasty biryani lunch with a local family. Explore Mysore on our 15 day Southern India tour.

Delhi is a place where ancient temples stand beside Bollywood billboard ads, people commute to work alongside sacred cows and monkeys, and pockets of peace exist within the chaos. The electric energy of India's capital city is palpable, and while it can take some getting used to, there's no denying the excitement of discovering new sights, sounds, tastes and smells at every turn – especially when you have a local leader by your side. Experience the chaos of Delhi on our 15 day Delhi to Kathmandu tour or on our 9 day North India Highlights tour.

14. Thar Desert, Rajasthan

Check another item off your bucket list as you travel across the pristine dunes of the Thar Desert on camelback, stopping at a few dhanis (small villages) along the way. When you reach your camp, enjoy dinner in the relaxing desert ambiance before sleeping in a comfy permanent tent under the stars. This desert safari is bound to be one of the main highlights of your adventure. Soak into the sand on our 16 day Real Rajasthan tour or on our 11 day Rajasthan Adventure .

Food and drink

Intrepid believes that one of the best ways to experience a country is by eating. Whether you're sampling street food, savoring a cheap eat or indulging in a banquet, there are endless options to choose from wherever you are in the world. Indian food is one of the world's most favored cuisines, and travelers will be in for a real treat when visiting India. Relying heavily on spices and vegetables, vegetarians will be delighted with the multitude of meat-free dishes available and visitors will be able to notice marked differences in the cuisines of each region.

Read more about Indian food

Read more about Indian drinks

Geography and environment

India shares land borders with   Bangladesh ,   China , Pakistan,   Nepal ,   Myanmar   and   Bhutan , and also has wide stretches of coastline along the Arabian Sea, Bay of Bengal and Indian Ocean. As the seventh largest country in the world, India is home to a variety of terrains - the Himalayas of the north, the deserts and plains of the west, the fertile waterways of the south and the hills and forests of the east. Development is occurring at a rapid pace, with India's large, sprawling cities consisting of everything from five star hotels to shanty towns, and with modern malls and cinemas sitting comfortably alongside bazaars and street food vendors. A trip through India will reveal a diverse range of landscapes, villages, cities and environments.

History and government

Early history.

Humans have inhabited India for as long as 75,000 years, with early civilizations flourishing as early as 3300 BC. Over the centuries, India both influenced and was influenced by other nations and kingdoms, with far-reaching trade, conquest and migration spreading the subcontinent's culture far and wide. Empires rose and fell over the centuries, with the wealthy Mughal Dynasty ruling most of India by 1600. At the same time, different European nations started showing an interest in India after being brought to the area for trade. The Portuguese, Dutch, British and French all had vested interests in India, with the British East India Company being given the rights to trade in India in 1617. The 1857 rebellion and War of Independence culminated in the decline of Mughal rule and were considered the first movements against the British Raj's heavy-handed rule of the country.

Recent history

By the 1920s, India's independence movement had grown considerably with Mohandas Gandhi leading mass movements based on passive resistance and non-cooperation against the British Raj. Although it took decades, India finally gained independence in 1947. More recently, India has seen dramatic societal changes mainly due to modernization and globalization. A new wave of prosperity has seen the rise of the middle class, with men and women entering into new work roles in telecommunications, manufacturing and business. India's large cities are dealing with the mass migration of rural citizens, who are moving to the city to seek better employment, education and opportunities for their children.

Top 10 sensory experiences of India

1. potent pleasures.

Breathe in the intoxicating aroma of fresh spices while wandering through the bustling markets of India. Cardamom, coriander, cinnamon and nutmeg are classic spices of the subcontinent and aren't hard to find - the fresh scent envelopes markets across the country.

2. Fiery flavours

Treat your tastebuds to the spicy flavors of India with a traditional aromatic curry. Indulge in the heady mix of coconut milk, chili, ginger, ghee and spices, then cool down by sipping on a refreshing Lassi - the perfect antidote to the unrelenting heat of an Indian curry.

3. Colourful chaos

Experience the urban cacophony of Delhi - a unique collision of cultures, cattle and people. Hear the rumble of cars, trucks and buses, the frantic calls of street vendors and hawkers, the sizzle of food and the rustic ring of a cow's bell in this unforgettable and irrepressible city.

4. In the pink

Admire the dazzling pink hues of Jaipur. Watch the historic palaces, forts, temples and monuments of the 'Pink City' be bathed in a dusky pink glow as the golden sun sets over the dramatic Aravalli Range.

5. Rat race

Walk barefoot through the Karni Mata Temple as thousands of rats scamper across the marble floor. Just felt a furry rodent scurry over your feet? Fear not - it's a sign of good luck in this unique rat-worshipping temple.

6. Instant karma

Experience the multi-sensory wonder of an Aarti ceremony on the banks of the Ganges. Hear the clanging of bells, watch the luminous glow of fire, smell wafts of pungent incense and hear rousing devotional songs and mantras. Be immersed in the fire and prayer of this Hindu ritual and be changed forever.

7. Gorgeous Goa

Sit beachside in Goa and gaze into the sublime beauty of the ocean. Take a moment to kick back and soak up the clear skies and deep blue sea of this exotic island. Watch the sun's rays shimmer on the horizon and bask in the golden glow of this balmy retreat.

8. Silky sophistication

For a slice of extravagance, feel the soft, luxurious touch of traditional Indian silk. Made in a variety of vibrant colors and perfect for making everything from saris to prayer mats and decorative hangings to upholstery, the inimitable feel of finely crafted silk is a simple pleasure in life.

9. Answered prayers

Hear the flutter of prayer flags as they flap in the wind near the isolated monasteries of Dharamsala. In a stark environment of rugged, mountainous landscapes, quietness permeates the air, except for the unique sound of prayer flags collecting prayers and sending them to the heavens above.

10. Big screen brilliance

Be treated to a feast for the senses at a bombastic Bollywood movie screening. Covet the glamorous costumes, marvel at the energetic choreography and delight in the lively music. Revel in the razzle-dazzle of the whole spectacle and be swept away by the irresistible charm of India's triumphant cinematic phenomenon.

India's fragrant bazaars, modern boutiques and village markets are brimming with wares harnessing centuries of artistic traditions. With talented artisans and top quality items at low prices, India is a shopper's paradise. It's a good idea to check with your local customs officials to ensure that you are able to bring certain items back into your home country. Australia and New Zealand generally have strict quarantine laws.

Things to buy in India

From big, chunky ornate silver earrings to vibrant bangles and bold statement rings, India's silversmiths and jewelry makers ensure there are lots of pieces to choose from in the bazaars and shops.

2. Wraps, scarves and shawls

Whether you're looking for pricey pashmina, luxurious silk or colorful cotton, India has a huge variety of materials to wrap yourself in.

If you're lucky enough to be able to bring tea into your home country, then pick up some of the world's finest tea from the Darjeeling, Assam or Nilgiri regions.

Indian cotton sheets, embroidered bedspreads and colorful cushion covers can be picked up in bazaars at a fraction of the price paid elsewhere.

Many shops are open between 9 am and 7 pm, Monday through Saturday, though hours can vary at bazaars. Most shops are closed on Sunday.

Festivals and events in India

Many of India’s biggest festivals are religious and follow either the Indian lunar calendar or the Islamic calendar. The dates may change each year, but the fervor of celebration never does. Some of the best and biggest festivals to keep an eye out for in India are:

Holi (Festival of Colour)

Take a whole lot of colored powder and water, add thousands of happy people not afraid to get a little (or a lot) dirty and you have Holi – a technicolor Hindu celebration that marks the beginning of spring and the triumph of good over evil. Celebrations take place across India in either February or March.

Diwali (Festival of Lights)

India’s biggest festival – meaning ‘rows of lighted lamps’, people decorate their homes with colorful lights, candles are lit and firework displays take place across the country. The celebrations are particularly spectacular in Varanasi, where illuminated candles and earthen lamps are floated down the Ganges River as fireworks light up the sky. This five-day festival takes place every October or November.

Gujarat Kite Festival

Large, colorful and unusual kites flood the skies of Gujarat each January to commemorate the start of summer and the beginning of harvest. Purchase your own at Patang Bazaar, a famous kite market, or just watch the others dance through the sky.

Mumbai Ganesh Festival

The birth of the elephant-headed god, Ganesh, is celebrated for 10-days each August or September in cities across India, but Mumbai takes it to another level. An incredible energy can be felt throughout the city as people pack the streets for a massive party and an elaborate statue of Ganesh is paraded around.

Pushkar Camel Fair

Thousands of camels (and their owners dressed in their finest garb) descend upon Rajasthan's Pushkar for the annual camel fair. Camels are traded and raced, acrobats and performers entertain crowds at a nearby fair, while finely dressed males and bejeweled females take the chance to let their hair down.

Learn more about festivals in India

Further reading

Similar destinations.

We have a variety of similar destinations, trips and routes that you could consider! Tie another trip into your holiday, or, see how we can help you get from A to B. We have tours departing from a variety of locations around India. The options below may be of interest:

Kathmandu to Delhi Tours From Delhi Tours to Delhi

India travel FAQs

Do i need a covid-19 vaccine to join an intrepid trip.

Trips from 1 January 2023 onwards

From 1 January 2023, Intrepid will no longer require travelers to provide proof of vaccination against COVID-19 (excluding all Polar trips and select adventure cruises).

However, we continue to strongly recommend that all Intrepid travelers and leaders get vaccinated to protect themselves and others.

Specific proof of testing or vaccination may still be required by your destination or airline. Please ensure you check travel and entry requirements carefully.

Do I need to purchase travel insurance before traveling?

Absolutely. All passengers traveling with Intrepid are required to purchase travel insurance before the start of their trip. Your travel insurance details will be recorded by your leader on the first day of the trip. Due to the varying nature, availability and cost of health care around the world, travel insurance is very much an essential and necessary part of every journey.

For more information on insurance, please go to: Travel Insurance

Is it safe to travel to India?

India can be overwhelming sometimes, but it's generally a safe country for travelers and many people enjoy their time without any problems.

Is it safe for women to travel in India?

India can be overwhelming sometimes but most travellers enjoy their time in India without any problems. That said, some regions experience ongoing issues, and there are several things a traveler should keep in mind when traveling through India to minimize their chances of running into any trouble.

Do I need a visa to travel to India?

Yes, all foreigners entering India will need a visa. Whether you can apply for an e-visa is dependent on your nationality, the duration of your India tour and how you plan on entering the country.

This page is for general information only and may be subject to change. It is your responsibility to obtain relevant visa and travel information required for entry, departure and travel to each country or region you visit on your trip. You should confirm these with the relevant embassies and/or consulates. 

Last updated: 22/06/2023

Is tipping customary in India?

While traveling through India, on a tour or otherwise, it’s expected one would tip porters, drivers, restaurant staff and other service workers given the low wages they earn.

What is the internet access like in India?

Internet access is generally very good in India, with most cafes, restaurants and accommodations offering free wi-fi, even in the more rural areas. There is also good phone coverage for data use if you choose to purchase a local SIM card to stay connected for the duration of your India tour.

If you do wish to purchase a local SIM in India, make sure your phone has been unlocked before your tour begins. There are quite a number of carriers that are all very competitive, but Airtel is probably the best option for travelers. You’ll need to a copy of your passport and visa to pick up a SIM, and the process can sometimes be a hassle, but rates in India are very affordable given the competition.

Can I use my cell phone while in India?

Yes, you’ll be able to use your cell phone while on an India tour, but only if you have activated global roaming or purchased a local SIM card.

What are the toilets like in India?

Squat toilets are the most common toilets in India. Always carry your own toilet paper and soap or hand sanitizer, as they are usually not provided. Flushable, Western-style toilets can be found in up-market restaurants, some higher-end hotels and in some tourist areas.

What will it cost for a...?

India’s unit of currency is the rupee:

• Cup of tea = INR 7-10
• Small bottle of beer = INR 150-350
• Meal at a local restaurant (thali, masala dosa or similar) = INR 100-200
• Meal in a tourist restaurant = INR 350-600

Can I drink the tap water in India?

India is notorious among travelers for sickness – we’ve all heard horror stories about Delhi belly. We do not recommend ever drinking tap water in India, and travelers should avoid drinks with ice and foods that haven’t been cooked or peeled. Salad is off the menu for now ­– let your inner child rejoice!

Are credit cards widely accepted in India?

Credit cards are being accepted in an increasing number of cafes, shops, restaurants and hotels in India, with Mastercard and Visa being the most common. That said, cash is still king, especially outside of cities like Kolkata, Delhi and Mumbai.

What is ATM access like in India?

ATMs are widespread across India in both cities and smaller towns. Visa, Mastercard, Cirrus and Maestro are the most commonly accepted cards, but of those Visa and Mastercard are more likely to have success. The daily withdrawal limit differs from bank to bank.

What is the weather like in India?

The weather in India varies from region to region, but it’s generally safe to say that December–February sees dry, cooler weather before the heat intensifies from March–May. June, July and August are the monsoon months, though the amount of rain differs across the country, while October, September and November see rainfall ease once more.

What public holidays are celebrated in India?

India has different classifications of holidays because of the multitude of faiths in the country. There are compulsory holidays and then various others chosen by government offices within each state. The following are the compulsory ‘gazetted holidays’ taken by government offices across India:

• 26 Jan: Republic Day
• Feb/Mar: Maha Shivaratri*
• Mar/Apr: Rama Navami*
• Apr: Mahavir Jayanti*
• Mar/Apr: Good Friday*
• May: Buddha’s Birthday*
• May: Eid ul-Fitr (end of Ramadan)*
• Jul/Aug: Eid ul-Adha*
• 15 Aug: Independence Day
• Aug/Sep: Janmashtami*
• Aug/Sep: Islamic New Year*
• Sep/Oct: Dussehra*
• Oct: Birth of the Prophet Mohammed*
• 2 Oct: Mahatma Gandhi’s birthday
• Oct/Nov: Diwali*
• Nov: Guru Nanak Jayanti*
• 25 Dec: Christmas Day

* Please note, India public holidays may vary.

Is India safe for LGBTQIA+ travelers?

The majority of Indian society is still conservative, and while most travelers will have a welcoming and hospitable experience, discretion is still advised for LGBTQIA+ travelers, particularly in more remote towns and villages which may be more conservative. The same advice is also given to heterosexual couples (and couples of all other sexual orientations) as public displays of affection other than hugging and holding hands are generally frowned upon.

For more detailed and up-to-date advice, we recommend visiting  Equaldex  or  ILGA  before you travel.

Is India accessible for travelers with disabilities?

Intrepid is committed to making travel widely accessible, regardless of ability or disability. That’s why we do our best to help as many people see the world as possible, regardless of any physical or mental limitations they might have. We’re always happy to talk to travelers with disabilities and see if we can help guide them towards the most suitable itinerary for their needs and, where possible, make reasonable adjustments to our itineraries.

As a general rule, knowing some common words in the local language, carrying a written itinerary with you and taking to the streets in a group, rather than solo, can help make your travel experience the best it can be.

What to wear in India

What you decide to pack and wear in India will depend on where you are and what time of year it is. The weather across India usually follows the monsoon cycle, so it’s quite easy to plan what to pack when it comes to rain, but temperatures will vary quite a bit from the north to the south.

How do I stay safe and healthy while traveling?

From Australia?

Go to: Smart Traveller

From Canada?

Go to:  Canada Travel Information

From the UK?

Go to:  UK Foreign Travel Advice

From New Zealand?

Go to:  Safe Travel

From the US?

Go to:  US Department of State

The World Health Organisation also provides useful health information.

How will I be traveling around India?

Intrepid believes half the fun of experiencing a new country is getting there, and getting around once there! Where possible, Intrepid uses local transport options and traditional modes of transport - which usually carry less of an environmental impact, support small local operators and are heaps more fun.

Depending on which trip you're on while in India, you may find yourself traveling by Jeep.

Safari through jungles and national parks aboard a jeep, which is ideal for conquering the difficult terrain and offers supreme wildlife viewing opportunities.

Cruising the waterways of India is a revealing, inspiring experience. Whether it’s the iconic Ganges or peaceful Kerala backwaters, seeing India from the water is a must.

Traveling by train is one of the great experiences of India. It's a system which looks like chaos, but it works - and well.

Use the efficient metro to get around the sights and suburbs of Delhi.

Zip around the big cities of India by auto rickshaw.

What kind of accommodation will I be staying in?

Traveling with Intrepid is a little bit different. We endeavor to provide travelers with an authentic experience to remember, so we try to keep accommodation as unique and traditional as possible.

When traveling with us in India you may find yourself staying in a homestay.

Make new friends, feast on authentic home cooking and receive kind hospitality while staying with friendly families in India.

With walks, wildlife spotting and adventure sports nearby, staying in a jungle resort is the perfect way to see another side of India.

From ex-royal palaces to historic hill stations and converted forts, India is full of heritage properties that have been turned into comfortable accommodation with an old-world touch.

What is it like traveling on a small group tour?

Whether you’re a seasoned traveler or you’re about to embark on your first trip, traveling can be as intimidating as it is exciting. That's the beauty of a small group tour. From handling the logistics and organizing amazing cultural activities to local leaders who know each destination like the back of their hand (like which street has the best markets and where to get the most authentic food), traveling on a small group tour with Intrepid will give you unforgettable travel experiences without the hassle that comes with exploring a new place. Plus, you'll have ready-made friends to share the journey with. All you have to do is turn up with a healthy sense of adventure and we’ll take care of the rest.

Does my trip to India support The Intrepid Foundation?

Yes, all Intrepid trips support the Intrepid Foundation. In fact, we make a donation on behalf of every traveler. Trips to India directly support our foundation partner, Positive Change for Marine Life. 

Positive Change for Marine Life

Positive Change for Marine Life nurtures ocean health with community-led conservation initiatives. Donations help them expand and implement vital programs in India that empower local communities, support sustainable fishing practices, restore marine habitats and drive policy change. Intrepid will double the impact by dollar-matching all post-trip donations made to The Intrepid Foundation.

Indian Street Food Guide – 18 Must-Try Popular Street Food Dishes in India

By: Author Raymond Cua

Posted on Last updated: November 30, 2020

Looking to try street food on your trip in India? I’m dishing out these 18 must-try popular Indian Street Food and Drinks that I tried during my trip to India.

If it’s your first trip to India, everything about India seems magical, unexplored and unexperienced.

With an exotic culture and mysterious vibes, India is decorated with wondrous sites and scenery which gets your exploring more.

One thing that impressed me the most during my trip to India is that it never broke away from its roots and culture…

This includes the countless number of local food and cuisines!

A trip to India is not complete without trying Indian street food, a genre of Indian cuisine that is so prominent and vast that one trip won’t be enough.

Follow on Instagram @TravellingFoodie for more food inspirations

Ultimate Guide to Indian Street Food

Indian street food is rich in flavors and is laden with diverse herbs and spices, creating a treat for every sense.

In this food guide, I’m covering some of the most popular and authentic Indian Street Food from the common ones like dosa and Chai tea to regional ones like jigarthanda and murukku sandwich.

I also included the restaurants, street food vendors and the street food tours I did.

This Indian Street Food Guide only covers the ones that I have personally tried and visited.

It will be updated as I explore more street foods in India so be sure to save/pin/bookmark the page!

Also Read: 4 Indian Recipes For An Authentic 3 Course Indian Meal

Indian Street Food Tours

I did two Street Food Tours in India as part of my South India tour with Travel XS .

These were such great ways for me not only to try Indian street foods but also to learn about the history and culture behind the dish plus the sites and neighborhood you’re in.

I find street food tours are one of the best ways to explore culinary in a destination you might be unsure how to navigate like India.

If I didn’t do a tour, I would’ve been lost in the myriads of small streets and alleyways we had to maneuver to visit these hidden foodie gems.

Madurai Street Food Tour

I spent two days in Madurai in the middle of my trip.

One afternoon was dedicated to an Indian Street Food Tour with local guide Sam Luke Vetharaj.

We started with Vada, Chilli Baji and filter coffee and ended the day with Kal Dosa and Jigarthanda, a signature drink that originated in Madurai.

Watch this YouTube video of the Madurai Street Food Tour where we tried 9 popular Indian Street Food dishes.

Chennai Street Food Tour

On the last day of my trip, I did a Food Trail with Storytrails in Chennai before heading to the airport.

Our group met at George Town, a busy historic commercial zone, and from there we explored markets, sites and visited nooks and alleys for local gems for street food including the oldest restaurant in George Town.

Watch this YouTube video of the Chennai Street Food Tour where we tried 6 popular Indian Street Foods.

Also Read: Texas Barbecue Tour in Austin, Texas

Best and Popular Indian Street Foods

Here are some of the best and popular Indian street food and drinks to try, ordered alphabetically.

Almond Milk / Badam Milk (बदाम दूध)

With origins from Islamic and Christian cultures, Badam Milk is one the creamiest drinks to be made anywhere in the world, following a simple recipe to make this popular Indian drink.

Although the original Mediterranean preparation of Badam Milk only used almonds and water, this alternative includes more Indian ingredients: a spoonful of sugar, saffron (kesar), almond chunks, rosewater and cardamom (elaichi).

Good for all occasions, this Indian street food is particularly very popular during the Indian festivals of Holi and Mahashivratri.

This dairy-free drink also gained attention among lactose intolerant people and has risen to be an all-time special on the menus of many cafes in India.

Popular in all major states across India, Almond Milk is a famous summer beverage when temperatures are hot and humid, and you want to have a refreshing and cold drink.

Aside from high-end restaurants, Badam Milk can easily be found on the busy streets of India sold by street food vendors, offering the exact same richness and flavors.

I had this Indian street drink at Kakada Ramprasad, the last stop of the Chennai Street Food Tour with Storytrails.

It was a sweet and refreshing way to end the tour, especially since I was sweating from the heat.

I love the strong almond taste that that’s infused with the water on top of the chunks.

Also Read: Nova Scotia Food Guide

Bonda (बोंडा)

Prepared by dipping a spiced up potato filling in gram flour batter and deep frying, Bonda serves as one of the perfect Indian dishes for the evening snack time, made in different sweet and spicy variations.

Though Bonda is believed to have originated in Mysore, it’s still a Indian street food among the whole of South India with every state having its own variation.

The most common spicy Bonda filling is made with grated potatoes with variations including sweet potatoes, tapioca, pineapples, hard-boiled eggs, etc.

All the variations are equally high on spices and condiments.

The spicy filling is made with potatoes (or any other base substitute), ginger, salt, green chillis, coriander powder, saunf (fennel seeds), mustard seeds, turmeric, curry leaves, onions, cumin seeds (jeera), garam masala and lemon juice.

Coriander leaves are used as a garnish sometimes as well.

Served with a green mint or red tomato chutney (sauce), Bonda could be that one small and easy route to experience the richness of south Indian delicacies.

Bonda’s popularity is not limited to South India alone.

Various street food vendors in North India are solely dedicated to South Indian food and Bonda is an all-time favorite among the locals there.

I tried Bonda at New Prakash Bhavan Pure Vegetarian Restaurant during the Chennai Food Trail.

It sort of reminded me of Vada but I enjoyed this more because of the flavourful potato filling, which I prefer over lentils.

Also Read: Tasting Menu at The Song of India, Michelin Restaurant in Singapore

Chai Tea – Chai (चाय)

Chai Tea needs no introduction as it’s probably the most popular Indian drink in the world!

Chai is one beverage which has been ruling the hearts of Indians.

Imagine a fragrant, spicy, milky beverage emitting the most intoxicating aroma along with a serene taste.

Those are the wonders of this Indian street drink.

Long before Chai Tea Latte was a thing in western cuisines, Chai used to be the start of any normal day for most Indians and it still is to this day.

Chai Tea, also called Masala Chai, is prepared by brewing black tea with a variety of spices and herbs.

First, water is simmered with cinnamon, whole cloves, star anise, green cardamom pods, ginger, ground black pepper and fennel seeds and black tea leaves.

Milk and granulated sugar are added afterwards and boiled on a low flame.

After brewing for an amount of time, Chai tea gets ready to be served

Did you know? Traditional Indian Chai Tea is typically brewed and served in clay pots called Khullad.

The tea leaves are majorly produced in Assam in India and distributed all over the country and exported to the world as well.

Chai Tea or masala chai should definitely be in your list of must-try for Indian street food and drinks.

Chilli Bajji – Mirchi Bhajji (मिर्ची भाजी)

Chilli Bajji is exactly as it sounds: chilli for snacks!

That is one of the crazy snacks you will be able to get your hands on in India.

With its exact origin unknown, Chilli Bajji originated somewhere in the Indian Subcontinent and is a widely eaten snack in the whole of North, West and South India.

Made by frying whole peppers dipped in mixture of gram, corn and rice flour flavored batter, Chilli Bajji or Mirchi Bhajji is eaten as an appetizer in most restaurants and street food corners in India.

The chillies used in this dish are big, light green in color and far less spicy than the common small green chilli.

The chillis are sliced vertically from the middle without cutting them apart and the seeds are removed to decrease the spiciness even further.

Batter is then prepared by mixing rice, gram and corn flour.

Salt, cumin seeds, red chilli powder, asafoetida (or asafetida) and baking soda is added to get a flavorful and thick batter with a good enough consistency to coat the chillis, which are then dipped in the batter and deep fried in oil and served piping hot.

Initially famous in Gujarat, Karnataka, Tamil Nadu and Maharashtra, Mirchi Bhajji or Milagai Bhajji is now an all-time favorite snack available all over India on street food corners.

I tried Chilli Bajji at Sri Sabareesh Restaurant during the Madurai Street Food Tour and I love the crispiness with the heat.

This Indian street food is definitely spicy (at least mine was because the seeds were still there) and you’ll want some Chai tea to wash it down.

Also Read: Korean Food Guide

Dahi Puri Chaat (दही पुरी चाट)

Originating from Mumbai, Maharashtra, the financial capital of India, Dahi Puri Chaat (or Chat) is so fantastic that it can leave you craving for five more servings even if you have just finished three.

Did you know? Chaat means “to lick”. These flavor bombs are not just good but finger-licking good.

With this Indian street food, a hole is popped in the hollow puris (small puffed spheres) and then stuffed with finely salted chopped tomatoes, potatoes, onions, etc. and topped with some sprinkled chili powder and chat masala.

Finally, a generous amount of thick curd is poured over the stuffed puris and coriander leaves are sprinkled on top to complete the dish.

The final dish is served with a sour & sweet mouth-watering imli chutney (tamarind sauce) and green mint chutney.

While the base ingredients include more or less the above, there is a different variation for every state and city all over India.

Most North Indian street food vendors and restaurants serve it with an additional pomegranate topping and others prefer a chickpea filling along with potatoes and tomatoes.

Regardless of the fillings and toppings, Dahi Puri Chaat always has that perfect blend of sweet and spicy that we all expect from a famous Indian snack.

I had this highly addictive snack at Chotu Motu Sweets & Savouries during the Chennai Street Food Tour.

We had to navigate quite a bit of alleyways to get to this spot, and it was worth it!

This is why it’s good to do a food tour because I don’t think I’ll find this place on my own.

Be sure to watch as they make the Dahi Puri Chaat fresh on the spot!

Dosa (दोसा)

The glory staple dish of South India, Dosa is one of the most enjoyed treats not only in the Indian subcontinent but across the globe as well.

This Indian street food was pretty much available in all the restaurants I visited during my trip.

Made with a rice-lentil flour batter and cooked like a crepe, the thin, crispy Dosa is usually enjoyed by dipping in traditional accompaniments of vegetable sambar, freshly-made sweet coconut chutney and a tangy tomato sauce.

Though it has similar ingredients as Idli and Kal Dosa, the preparation of this Indian street food is entirely different.

For Dosa, all the ingredients (rice, black gram lentils and fenugreek seeds) are mixed together then soaked in water, ground to a batter then fermented.

A delectable way to start the day with a burst of appetizing tastes, the delicacy is often indulged in as a breakfast dish.

Watch the YouTube video on how to make cone dosa at The Elephant Court below.

One of the most popular version of Dosa is the Masala Dosa.

This South Indian staple is folded over a potato filling to balance the crispy texture with the tenderness of the potatoes.

The dosa soaks up the flavours of the sambar and different chutneys to give a flavour explosion that you can mix and match.

I was obsessed with Masala Dosa during my trip in India and would typically have it for breakfast every day.

I honestly love this Indian street food more than pancakes!

Watch the YouTube video on How To Make Masala Dosa at Maison Perumal in Pondicherry below.

Interestingly, in Madurai, they also have their own signature dosa called Mutton Kari Dosa, which puts regular pancakes to shame.

This must-try stuffed dosa includes scrambled eggs, chopped mutton, herbs and spices.

Watch how they make this specialty at Heritage Madurai.

Filter Coffee (फ़िल्टर कॉफ़ी)

Just as Chai is of essence to North Indian states, Telangana and Kerala, coffee is seen as something of cultural significance in Tamil Nadu, Andhra Pradesh and Karnataka.

This coffee is what made Madras Coffee House a successful coffee chain all over India.

Filter coffee is a special South Indian way of brewing coffee by extracting the flavors from coffee beans by using infusion.

The coffee beans are brewed and filtered using a coarse surface like filter paper.

The extracted flavor is then infused with boiled and frothed milk resulting in a thick beverage known as filter coffee.

This Indian street drink is traditionally served in a stainless-steel glass or tumbler resting in a Madras style dabarah, a saucer with lipped wall.

The coffee is flipped back and forth multiple times in between the tumbler and dabarah in huge arc-like motions of the hand, and then served to the customers.

Doing this aerates the coffee, ensures the milk, sugar and coffee are properly mixed, cools the coffee down to sipping temperature and also adds the foam on top.

You can ideally cool down the coffee in dabarah and then drink it, although most people prefer to have it straight of the glass or tumbler.

It is commonly believed that coffee was introduced to India by Baba Budan, a Sufi saint from Karnataka, who was on a pilgrimage to Mecca in Saudi Arabia.

He discovered the coffee on the trip and brought it back to his country.

Originated in South India, now filter coffee is an undeniable part of Indian streets and restaurants and thela (street food carts).

Being a coffee-holic, I was hooked on filter coffee the first time I had it for breakfast at Maison Perumal in Pondicherry to the point that I had three cups straight.

I love the strong taste of coffee without feeling acidic.

Watch the YouTube video on How To Make South Indian Filter Coffee at Maison Perumal below.

Also Read: Traditional Filipino Food – 18 Best Filipino Dishes To Try in the Philippines

Jigarthanda (जिगरठण्डा)

Jigarthanda is the most iconic Indian street drink in Madurai that the city of Madurai has its trademark on this fantastic summer beverage from South India.

Ideally made with almond gums, milk, nannari syrup (sarsaparilla root syrup), sugar and ice cream, Jigarthanda got its popularity after the release of the hit 2014 movie named Jigarthanda which literally means cold hearted.

Using the word in a rather different way, the drink Jigarthanda was made to be a delicacy which cools you down to your very heart and soul during the scorching heat of Indian summer.

To prepare this Indian street drink, almond gum is soaked in water overnight so that it swells the next day by absorbing water.

Full fat milk is boiled until half the quantity is left.

Then all the ingredients are assembled in tall glasses starting with a generous amount of almond gum (or Badam Pisin) and Nannari syrup.

In places where Nannari syrup is not easily available, people replace it with rose water.

The glasses are then filled 3/4th with the thick reduced milk, and the beverage is then topped with a scope of rich vanilla ice cream.

In our last stop for the Madurai Street Food Tour, we visited the original location of Famous Jigarthanda shop to try this popular drink.

It’s cold, sweet and refreshing!

And definitely a great way to end a hot day of Indian street food tour.

Idli (इडली)

Another South Indian street food specialty, Idli is fermented rice and lentils cakes.

There has been debates as to Idli’s origin whether it originated from South Indian states or from Indonesia where chefs appointed by kings of Indianized areas brought it back to India.

Idli is made by soaking separately: rice with fenugreek seeds, and Urad Daal (or Black Gram Lentil) for hours and ground into its own batter.

They are then mixed together and fermented for 24 hours.

A certain mould, known as an Idli mould, is used to make the cakes.

The mould is filled with batter and then steamed in a container similar to dumplings.

Traditionally, Idli is eaten with sambar (lentil curry cooked with vegetables) and coconut chutney.

This Indian street food is one of the popular healthy breakfast food in India because of its ingredients.

Rice and Urad Daal makes the perfect combination of protein and healthy carbs packed in a meal.

The lentil curry serves as an additional source of protein and other vitamins.

Aside from breakast, Idli and sambhar is also commonly served in South Indian weddings and other functions.

It may not be a popular dish in North Indian weddings and such, but you can find Idli sambhar on the street food menu in almost every North Indian state.

I tried Idli at Murugan Idli Shop, one of the most popular restaurants in Madurai for Idli.

This reminds me more like pancakes unlike dosa that is more like crepe.

What’s great about this is the thick and sponginess of idli absorbs the sauces so well!

Idiyappam / String Hoppers (इडियप्पम)

You will find Idiyappam a bit more unique than other Indian street food dishes because these String Hoppers are also known as South Indian version of Ramen Noodles.

To make Idiyappam, rice flour is roasted in coconut until golden brown.

Then using pre-boiled hot water, the flour is kneaded into a soft dough.

Idiyappam mould is used to shape and press the dough and make noodles.

Then the rich dough noodles are put in a steamer or pressure cooker filled 1/4th with water then steamed.

There you have your Idiyappam.

The process is a lot trickier than it sounds and takes a lot of hard work to execute the recipe.

Idiyappam is typically served with coconut sprinkles and coconut syrup or chutney on top.

It is a very popular street food in both South India and Sri Lanka.

There are many other countries which adopted the dish in their own modified versions such as Putu Mayam (Malaysia) and Putu Mayang (Indonesia).

It was my first time having this Burma Idiyappa Kadai, the oldest and original vendor of Idiyappam in India, during the Madurai Street Food Tour.

It’s a very simple tasting dish but it’s highly addicting!

And quite healthy for a street food.

Watch the YouTube video on How To Make Idiyappam at Burma Idiyappa Kadai in Madurai below.

Also Read: Avial Recipe – Kerala Mixed Vegetable Curry

Kal Dosa / Kal Idli (कल इडली)

Slightly different from the typical South Indian crepe Idli, Kal Idli got its name from the way it is prepared.

Idli is South Indian crepe which is made with fermented rice and lentils batter.

Unlike Dosa which is made on stainless steel stove or Teflon coated plates, making it possible to spread the batter to form a big and a very thin circular crepe, Kal Dosa is thicker than Dosa due to the fact that it is prepared on a flat stone vessel or plate called tawa.

Did you know? Kal, which means Stone in English, gave this dish its name: Idli cooked on a Kal Tawa.

The batter is prepared by soaking rice with fenugreek seeds, and Urad Daal (lentils) separately overnight.

Both rice and lentils are then grinded separately to a thick paste, combined, and kept for 24 hours (minimum) for fermentation.

The same technique in pouring and spreading of batter like Dosa is used on a stone tawa to get round, thick and fluffy Kal Idli.

Served with Sambhar (lentil curry with South Indian condiments) and coconut chutney, this Indian street food is also enjoyed with Aalo bhaji (mashed potatoes sautéed with cumin and spices).

An authentic South Indian style Kal Idli is perfect to taste the original ways and flavors in the intended way.

I had Kal Dosa at Murugan Idli Shop during the Madurai Street Food Tour and was first surprised that it was thick unlike the regular dosa.

According to Luke, Kal Dosa is actually what is more commonly served at home.

You would only find the regular thin dosas in restaurants.

Kuzhi Paniyaram (कुझि पनियारम)

The most commonly used ingredients in South Indian dishes are Rice, Urad Daal and Coconut.

With these ingredients, Kuzhi Paniyaram is another South Indian delicacy most commonly eaten as a street food or morning/evening snack.

Using the same fermented batter as Idli or Dosa, a special mould/utensil called Paniyaram Pan is used to make the dish.

The result is a ball-shaped dough that’s crispy on the outside and soft and moist on the inside.

More popular as a South Indian street food, Kuzhi Paniyaram has approximately seven different variations.

Keeping the base ingredients same, most variations introduce one or two new ingredients to tweak the taste.

For sweet variations, you’ll find palm sugar (jaggery) and cardamom are added.

For savoury variations, you’ll find the addition of carrots, green chillies, onions, coriander leaves and curry leaves.

Served with coconut chutney, Kuzhi Paniyaram is known by variety of names within India: paddu, masala paniyaram, gundu pongala, gunta ponganalu and guliyappa.

I tried both sweet and savoury variations at Harish Restaurant during the Madurai Street Food Tour, and remember liking the sweet more because it reminds me of a donut (e.g. a timbit).

Luke also told me that Kuzhi in Assam means hole, which refers to a donut hole in this case.

Also Read: Instant Pot Beef Biryani

Murukku Sandwich (मुरुक्कू सैंडविच)

Literally translated, Murukku means “twisted” which is an apt name for a spiral shaped dish.

Murukku Sandwich is the ultimate South Indian fusion food.

Made with combining a local delicacy with a mix and match or foreign and domestic ingredients, this dish rules the streets of Chennai and other Tamilian cities.

And like most South Indian specialties, Murukku is also made using a special mould commonly known as Murukku maker.

The dough is prepared by mixing rice flour, gram flour or chickpea flour, and urad daal.

Cumin seeds and a pinch of salt and asafoetida are added to enhance the flavors.

After kneading the flour, this Indian street food is filled in the mould and the dough is pressed from within into hot boiling oil.

While Murukku has a very long existence in South India, Murukku Sandwich was invented by a small restaurant owner in Chennai in 1988.

With Murukku being used instead of bread or buns, the sandwich is filled with chopped onions, tomatoes, cucumbers, grated cheese and chat masala.

This attempt to make use of available ingredients in the kitchen together to make a decent after work snack turned into a huge success for everyone be it adult workers or students.

Murukku Sandwich is definitely a must-try because it’s one of the street foods that is special to Chennai.

I tried a mini version of Murukku Sandwich at Ajab’s Ajnabi Mithaai Ghar on the Chennai Street Food Tour, and I loved having the crunch from the murukku blending with the fillings.

Also Read: Best Churros at Churreria Manuel San Roman in Barcelona

Parotta (पराठा)

Also known as Kerala Paratha or Malabar Paratha, Parotta is a signature shallow fried bread from South India and is a staple food along with being a crispy street food option.

The dish is made using maida flour (finely milled wheat flour without any bran) that is kneaded into a dough of medium consistency with a little bit of sugar, salt and oil added.

Then small balls are made from the dough and flattened using a rolling pin (or by hands).

The flattened ball of dough is then greased with oil and layered up.

The same process is repeated 3-4 times giving Parotta various layers.

After that it is shallow fried on a pan or tawa until golden brown.

Served with any kind of curry, Parotta is a widely enjoyed fast food in the Indian Subcontinent.

A North Indian version of the same dish called Paratha is available as well with difference being: instead of flour without bran, a whole wheat flour is used.

Parotta is my favourite of Indian flatbreads because of it’s crispy and flaky on the outside and soft on the inside.

And so far this one at New Janani Mess during the Madurai Street Food Tour was the best I’ve had.

In Madurai, I learned they have their own version of this Indian street food which are multi-layered.

Watch the YouTube video on How To Make Parotta at New Janani Mess below and wait until the end to see how they make the parotta soft.

Pav Bhaji (पाव भाजी)

Owing its discovery to 1850 American Civil War, Pav Bhaji first came into existence when the demand of cotton was hiked.

The American Civil War brought in a lot of business for the British which in turn increased the work load on cotton mill workers of then colonized India.

Bread making was introduced by the British in India.

In an attempt to whip up something to quickly fill their bellies, the mill workers of Mumbai introduced Pav Bhaji and since then it has become their signature Indian street food.

Pav Bhaji consists of a buttered-up bun served with mashed vegetable curry with a very thick consistency topped with some more butter.

This spicy and greasy Indian street food is so flavorful that no person would want to miss out on it.

Did you know? Pav means bread, originating from the Portuguese word Pao. Bhaji refers to the vegetable stew in the dish which is usually made of boiled potatoes, cauliflower, beets and lots of butter.

Since 1850, so many variations of the dish has been made, with some achieving the same popularity as the original one.

There is Cheese Pav Bhaji, Paneer (cottage cheese) Pav Bhaji, Khada Pav Bhaji (with vegetable chunks) and so many more.

I had this Pav Bhaji at Novelty Tea House, the oldest restaurant in George Town, during the Chennai Street Food Tour.

I was very underwhelmed when I first saw this dish but, after tasting, I quickly realized that Pav Bhaji is one of those dishes which let’s you taste a mind-blowing combination of flavours of Indian Street food served on a single plate.

Also Read: Sandals Montego Bay: Why It’s Perfect For Foodies

Vada (वड़ा)

The history of Vada goes way back to 100 BCE in Tamil Nadu where it was first introduced.

While this Indian street food is said to have originated in South India, Vada is a very popular entrée in many regions of India including Maharashtra, Uttar Pradesh, Bihar, etc.

The authentic South Indian version is made of a thick ground Urad Daal (lentil) paste that is seasoned with curry and green chili then fried in oil.

The ring shape is kept to make sure that the Vada is thoroughly cooked.

Traditionally, Vada is served with freshly made coconut chutney.

The Mumbai version of Vada is made up of mashed potatoes with spices and finely chopped vegetables in it.

It is served as the patty of the dish Vada Pav, which is a Vada patty put between pav (bun) with red and green sauce.

Both kinds of Vada are very in demand all over India as a street food or snack.

The flavors of both these dishes are completely different so make sure you try both of them.

I had Vada at Restaurant Sree Sabarees during the Madurai Street Food Tour and remember enjoying it over the Chilli Bajji because it was like a savoury donut that’s not as spicy.

Thatte Idli (थत्ते इडली)

A gem from Karnataka cuisine, Thatte Idli is a well-liked breakfast item of the state.

Prepared in the exact same manner as the South Indian rice Idli, Thatte Idli batter differs in the addition of sabudana (sago or tapioca pearls) to the overnight soaked rice which alters the texture.

Also known as Karnataka Idli, Thatte Idli is served along with the same sides of sambhar and coconut chutney.

It’s also eaten as a quick snack from the roadside vendors.

The Idli mould is used to give the dish its desired shape and size.

Being quite a nutritious food, Thatte Idli is a popular breakfast dish for a balanced diet.

And like the typical Idli, you’ll find Thatte Idli is quite a staple item for Karnataka weddings and other festivities.

I had this idli variation at Jai Sri Vaishnavaa during the Chennai Street Food Tour.

I found this Indian street food had a porous yet gummier texture than idli, which is spongier, because of the sabudana.

Uttapam (उत्तपम)

The last but not the least on top Indian Street Food items is Uttapam, an Indian vegetable pancake.

Prepared like Dosa using rice and urad daal batter, Uttapam has a tweaked taste because of the added vegetables and spices plus it is made thicker like a pancake than a crepe.

What kinds of vegetables are used for this Indian street food?

Pretty much any kind of vegetable can be added as toppings as long as it is finely chopped, similar to omelets.

Because of this, Uttapam has endless possibilities when it comes to taste.

Did you know? Kalappam is Uttapam without the toppings.

Though it is flavourful on its own already and doesn’t need sauce or sides, it is customarily served with coconut chutney like all south Indian dishes.

This makes Uttapam is a hit among people from all generations.

Originally a South Indian dish, Uttapam is widely accepted all over India.

It is regularly served in many high-end restaurants and equally popular among street food vendors.

A similar tawa is used to make Uttapam as the one used to make Kal Dosa.

I first had Uttapam at Maison Perumal in Pondicherry then at Jai Sri Vaishnavaa during the Chennai Street Food Tour.

I really loved how much different toppings and version you can get.

Watch the YouTube video on How To Make Uttapam at Maison Perumal in Pondicherry here.

With a never-ending variety and numerous variations of the original dishes, the list can go on and on when it comes to Indian Street Food.

Nothing can beat the experience you have while roaming the busy streets and getting to taste unique and exotic flavors.

Hope this food guide gives you an idea which Indian Street Food and Drinks to try on your trip to India with some of the best food tours, restaurants and street vendors to help you decide where to eat!

I can’t wait to be back in India and trying out more local cuisine.

I would love to hear your thoughts on which Indian Street Food I should try and include in this guide next?

Enjoy the content and want to support? Buy me a coffee ☕

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US NSA Jake Sullivan postpones India visit, second time in 2024

Sullivan was expected to be in new delhi for a meeting with his indian counterpart ajit doval on april 18 to review the india-us initiative on critical and emerging technology.

US National Security Adviser (NSA) Jake Sullivan has called off a planned visit to India this week because of spiralling tensions between Iran and Israel, the second time he has put off a trip to New Delhi this year.

Sullivan was expected to be in New Delhi for a meeting with his Indian counterpart Ajit Doval on April 18 to review the India-US Initiative on Critical and Emerging Technology (iCET), people familiar with the matter said on condition of anonymity. The visit was earlier planned for February and was called off at that time because of Sullivan’s pressing commitments.

Tensions between Tehran and Tel Aviv hit a fresh high after Iran launched scores of drones and missiles at Israel on April 13 in retaliation to an Israeli air strike on an Iranian diplomatic complex in Syria on April 1 that killed seven people, including a senior general of Iran’s Islamic Revolutionary Guards Corps (IRGC).

“Due to ongoing events in the Middle East, NSA Sullivan has postponed his trip to India this week,” a US embassy spokesperson said.

Sullivan looks forward to holding the iCET annual review meeting at the “next earliest possible date and remains personally committed to advancing our deeply consequential and multi-faceted partnership with India”, the spokesperson said.

“Similarly, [US President Joe Biden] looks forward to the next meeting of the Quad leaders and continue our efforts with India to deliver results for the American and Indian people, as well as our partners, in support of our shared vision for a free, open, and prosperous Indo-Pacific,” the spokesperson said.

India had invited Biden to be the chief guest at the annual Republic Day celebrations on January 26 and there were plans to hold a Quad Leaders’ Summit the following day. With Biden unable to take up the invitation, the Quad Summit is not expected to be held before November, the people said.

Sullivan’s visit had not been formally announced by both countries and he was expected to be accompanied by US deputy secretary of state Kurt Campbell, the number two diplomat in the state department.

In February, Sullivan was expected to attend the Raisina Dialogue, India’s premier geopolitical event, and co-chair a meeting with Doval to review the work done by the iCET. That time too, Sullivan had his hands full with the Ukraine conflict and the Israel-Hamas war in Gaza.

The iCET, launched in January 2023, is engaged in groundbreaking work in areas such as semiconductors, artificial intelligence, quantum computing, telecommunications and joint development of military hardware such as jet engines and armoured vehicles – all with an eye on the overall challenge posed by China in the Indo-Pacific Region.

While a smaller review meeting was co-chaired by deputy NSA Vikram Misri and US principal deputy NSA Jon Finer last December, the planned meeting between Doval and Sullivan was expected to carry out stock-taking and give guidance for the various programmes under iCET.

Both sides were keen to hold the iCET review meeting before India entered its general election cycle. With the Biden administration also beginning to focus on the US presidential election later this year, the window for holding the iCET review meeting will be dramatically narrowed.

Rezaul H Laskar is the Foreign Affairs Editor at Hindustan Times. His interests include movies and music. ...view detail

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