India is a tapestry of flavors: smoky tandoors in the north, coconut-scented stews in the south, mustard and river fish in the east, spice-laced coastal grills in the west, and homely lentils on every table. This guide shows you how to order, where to taste safely, what to try in each region, and the little etiquette tweaks that unlock genuine, memorable meals.
Food in India is regional first. Each state cooks with what grows around it—wheat breads and rich gravies in the north; rice, lentils, and coconut-forward curries in the south; freshwater fish and mustard in the east; seafood and kokum in the west; millet and slow-cooked meats in the center; and tea-country comfort in the hills. Vegetarian options are everywhere, and even non-vegetarian restaurants usually have extensive veggie menus. Breakfast is a joy: stuffed parathas with yoghurt in Delhi, idli–dosa with sambar in Chennai, kachori–jalebi in Jaipur, poha in Indore, bun maska in Mumbai, and chhole bhature on Delhi’s buzzing corners.
Mix a protein (paneer, lentils, fish, or chicken) with one dry veg and one gravy, a bread or rice, and a cooling side (raita, yoghurt). In coastal towns, add a fresh catch—grilled, recheado (Goa), or steamed in banana leaf (Kerala).
Say “no peanuts/cashews” if allergic; many gravies use nuts. For gluten-free, pick rice, millet rotis, idli, dosa (traditional batter is rice+lentil), and avoid maida (refined flour) breads. For vegan, skip ghee, butter, paneer; ask for oil instead of ghee.
Street food is part theatre, part flavor lab. Choose busy stalls with high turnover, watch food being cooked, and prefer hot items over raw salads. Chaat (crispy, tangy snacks), pav bhaji (buttery veggie mash with rolls), kathi rolls, momos, kebabs, and dosas are reliable crowd-pleasers. Carry sanitiser, small cash, and a sense of fun.
| Region | Signature Dishes | Why You’ll Love Them |
|---|---|---|
| Delhi & Punjab | Chole bhature, butter chicken, rajma chawal, aloo tikki chaat, lassi | Comforting gravies, smoky tandoor notes, indulgent breads, yogurt coolers |
| Rajasthan & Gujarat | Dal baati churma, laal maas, kachori, dhokla, thepla, undhiyu | Desert flavors, ghee richness, vibrant vegetarian plates with crunch |
| Maharashtra & Goa | Misal pav, vada pav, prawn balchão, fish curry–rice, xacuti, bebinca | Street-smart snacks and coastal spice with kokum and vinegar tang |
| Kerala & Tamil Nadu | Appam–stew, Malabar biryani, Chettinad curry, filter coffee, payasam | Coconut, curry leaves, pepper heat, comforting breakfasts and seafood |
| Karnataka & Telangana–AP | Bisi bele bath, ragi mudde, Hyderabadi biryani, gongura, haleem (seasonal) | Hearty one-pots, millet traditions, world-famous biryani culture |
| West Bengal & Northeast | Maach bhat (fish-rice), shorshe ilish, momos, thukpa, smoked pork | Mustard and river fish finesse; hill-station Tibetan-influenced comfort |
India’s sweet tooth is legendary. In the north, try gulab jamun, jalebi, and kulfi; in the east, rasgulla, mishti doi, sandesh; in the west, basundi and shrikhand; in the south, payasam and Mysore pak. Finish big meals with saunf (fennel) or paan, a fragrant mouth freshener. Drinks span earthy masala chai, bold filter coffee, sugarcane juice (freshly pressed), kokum sherbet, and seasonal mango lassi. In cafés, specialty coffee scenes thrive in Bengaluru, Mumbai, and Delhi, with pour-overs and estate beans.
India is a paradise for vegetarians: paneer tikka, palak paneer, dal makhani, kadhi, veg thali, idli–dosa, veg biryani. Most restaurants have a green dot (veg) marking on menus.
Ask for curries to be cooked in oil, not ghee; skip paneer/cream. Choose idli, dosa, appam, rice plates, millet rotis. Avoid naan (usually refined flour + dairy). Confirm chutneys for yogurt or nuts if needed.
Wash hands before/after eating. If you eat by hand, use the right hand for breads and rice; keep napkins handy. At homes, accept at least a small helping when offered. In many cafés, water is served automatically—if unsure, ask whether it’s filtered. Sharing plates is common among friends/family; with new people, wait for cues. Thank the host and compliment the cooking—always appreciated.
Say “less chili” or “mild spice.” Tandoori grills, butter chicken, dal, idli–dosa, and appam–stew are generally gentler.
Prefer sealed bottles or filtered water at reputable places. Check the seal before opening.
Absolutely. Most restaurants have extensive vegetarian sections. Look for the green dot symbol on menus.
A thali is a rotating platter of regional dishes—taste each in any order with rice or bread. Ask for refills where offered.
Start with gulab jamun, rasmalai, jalebi, kulfi, and in Bengal—mishti doi or rosogolla.
Better on day two or three. Begin with busy, well-known stalls and hot, freshly cooked items.