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Your tastebuds are in for a treat
Sure, you’re probably familiar with chicken tikka masala and naan, but travelling to India is the perfect time to branch out and dive deeper into the country’s cuisine. It can be overwhelming ordering in a new place – what the heck is kufli? – but with a local by your side, you’ll be ordering like a pro. Visit local restaurants that aren’t in the guidebooks, order from a street food stall with confidence, sit down for a traditional meal in a local village and take a cooking class in a Jaipur home.
And if you’re worried about ‘Delhi belly’, don’t fret. Your local leader will take you to the best spots and even when you have free time on your own, you can still lean on them for recommendations and advice. Hungry? Let’s talk food.
North Indian food
Northern Indian cuisine is the typical style one would expect to find outside of India and tends to be rich, creamy and mildly spiced. Rogan josh (goat curry) and chicken korma both hail from the north, which is also known for its love of flatbreads like chapati and naan. Tandoors (clay ovens) are popular, too, in which dishes like tandoori chicken are cooked, and dairy plays an important role in daily cooking. The Indian cheese ‘paneer’ is used as a vegetarian alternative in a lot of dishes and curries are often served with raita or plain yoghurt.
The mountainous regions of the north see more of a Tibetan and Nepali influence, so there are more dumplings, noodles and stews. Momos, the Nepalese dumplings, are particularly popular (and delicious!).
South Indian food
While the north loves a bit of flatbread, the southerners tend to steer toward rice, lentils, stews and the ever-satisfying dosa, which is a popular breakfast dish. With a tropical and coastal climate, South Indian food tends to be lighter, tangier and more spice-forward. Coconut and curry leaves are commonly used, and meals often include fermented elements like idli and dosa batters.
In coastal regions like Kerala and Goa, coconut milk and seafood play a big role, like fish, prawns and crab commonly paired with coconut-based curries or tangy sauces and are usually served with rice.
What to eat in India
Goan fish curry
A staple in Goa, this fish curry is a spicy, coconut milk-based dish that’s simmered with spices and known for its bold, tangy flavour and aromatic sauce. Usually made with white fish, like kingfish or cod, it’s best enjoyed with steamed rice or bread to soak up the sauce.
Vindaloo
Another traditional Goan curry known for being fiery, bold and full of heat. It’s typically made with slow-cooked meat like pork or beef, caramelised onions and a rich blend of spices. Though it has roots in Goa, it’s become famous for its punchy, tangy heat across the country.
Litti chokha
A North Indian dish made up of whole wheat dough balls stuffed with spiced flour filling and baked or roasted until golden. Traditionally served with choka – a simple mashed vegetable mix made from roasted potatoes, tomatoes or brinjal (eggplant) and mixed with herbs, mustard oil and spices.
Papdi chaat
A popular Delhi street food made with crispy wafers (papdi) and potatoes, all topped with creamy yoghurt and a mix of tangy, sweet and spicy chutneys. Every bit is crunchy, creamy and a little messy in the best way. This is just one of many things you can try on a street food tour through Delhi.
Malai ki sabzi
This one’s a rich, comforting dish from Mughlai cuisine where veggies are gently cooked in a creamy, mildly spiced gravy. It has a smooth texture with subtle spices and is typically served with flatbreads. On a trip to Agra with Intrepid, you can learn how to make Mughlai cuisine with a passionate local cook.
Biryani
Biryani is a mix of rice, spices, vegetables and tender meat, all layered together. You’ll find it all across India coming in tonnes of varieties – some are vegetarian and others are rich, spicy and loaded with chicken, lamb or other meats.
Dosa
Dosa is a crispy, savoury South Indian favourite made from a fermented batter of rice and lentils cooked into an incredibly thin crepe. It’s light, flavourful and usually eaten at breakfast. There are many variations but the most popular is the masala dosa, which is filled with a spiced potato mash.
Idili
Idili is loved for its soft texture, made from a fermented batter of rice and lentils then steamed into fluffy, round cakes that are light, tangy and pleasantly mild. They’re often eaten with coconut chutney and samba (lentil-based stew). It’s simple yet satisfying.
Vada
Another popular food in South India, vada is a savoury snack that’s packed with protein and made with ground lentils mixed with onion, cumin and curry leaves. It’s deep fried until golden and crispy on the outside. For some extra flavour, dip it into sambar or pair with chutneys.
Does India have good vegetarian and plant-based options?
India is one of the best destinations on the planet for vegetarians and vegans. Lentils, chickpeas, paneer (cottage cheese) and kofta are common as curry options, for example, while aloo paratha, which is a flatbread stuffed with potato and spices, is a must-try dish for meat-eaters and plant-based travellers alike.
Vegans will encounter plenty of options, too, but should be wary of dishes cooked in ghee, which is a kind of butter. Be sure to ask that your food is not cooked with it.
Of course, this is all a lot easier when you’re travelling with a local – someone who knows the language and the culture. If you travel with Intrepid, you’ll have a local leader who can help you decipher menus and recommend the tastiest plant-based choices.
You might want to know
Festivals
If your trip lines up with a festival in India, expect fireworks, colour, dancing and food (always food). Find out what’s happening and when so you can join the party.
What to drink
Now that you know what to eat, what should you sip on? Cool off with a Kingfisher beer after a spicy curry or have the best cup of chai you've ever had from a local chai wallah.
Weather
Yes, India can get very hot. But the weather varies region by region throughout the year, so check out this guide to help you plan your next trip.
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