What to Eat in India?

Exploring the gastronomy of India will open your senses to one of the world’s most vibrant and diverse culinary landscapes. Whether you’re tasting classic dishes in North India’s bustling cities or savoring spicy flavors in the coastal South, Indian cuisine is a journey of cultural immersion.

Thali

The thali is the epitome of Indian dining – not just a meal, but an experience. This metal tray with its array of compartments brings together a harmonious selection of dishes, all served at once, including dessert. In South India, the thali experience can take on a special note with meals served atop banana leaves – don’t miss this at The Bangala in Chettinad Region for authenticity. Typical thali items include white rice, chapatis, various types of dal, vegetable preparations like curry or korma, an assortment of chutneys, refreshing raita (beaten yogurt), and a sweet treat for dessert.

Regional Variations:

• North Indian thali features rich flavors, often with paneer (fresh cheese), creamy dals, and elaborate breads.
• South Indian thali puts emphasis on rice, coconut-based vegetable dishes, and tangy rasams.
• In the West, especially Gujarat and Rajasthan, thalis include a diversity of vegetarian dishes with sweets and pickles.
• East Indian versions often include fish, poppy-seed curries, and unique regional desserts.

Breads

A variety of breads forms the backbone of every Indian meal. In the simplest eateries or homes, chapattis (whole wheat flatbreads) are always present, perfect for scooping up curries. Every Indian knows how to prepare chapattis, a tradition passed through generations. Naan, favored in North India, is cooked in a tandoor oven and comes with options like garlic, cheese, or butter. Parathas, a highlight of the northern and central regions, are softer, rich due to a touch of ghee or oil, and often stuffed with potato or vegetables—especially enjoyed at breakfast.

Daal

Lentils are the protein source of choice for the largely vegetarian Indian population. Recipes range by color and region: yellow dal is bright and aromatic, while black dal (dal makhani) is slow-cooked for hours with butter and cream. Daal is seasoned with a custom blend of spices and is integral to daily meals across India.

Momos

Momos, originally a Tibetan delicacy, have become a beloved snack in northern Himalayan regions such as Ladakh and Sikkim, as well as metropolitan streets of Delhi. Steamed or fried, filled with meat or vegetables, momos are served with spicy sauces—a must-try for fans of dumplings.

Dosas

A signature of the South, dosas are large, thin, crispy pancakes made from fermented rice and lentil batter. When filled with spiced potatoes and onions, it’s called a masala dosa. Served with coconut chutney and sambar (a tangy lentil broth), dosas make for a memorable breakfast or light meal. Other southern favorites include the soft, steamed idli and thick, savory uttapam.

Chai and Lassi

Chai isn’t simply tea—it's an institution. Prepared with strong tea, milk, and a blend of warming spices (cardamom, ginger, cinnamon, and cloves), chai is served everywhere, from roadside stalls to luxury hotels. Sharing a cup of chai is a cherished social ritual. Lassi, a smooth yogurt drink served sweet or salted, is perfect for cooling down and aiding digestion. Regional drinks you might encounter include chaas (spiced buttermilk), tender coconut water, sol kadhi (made with kokum fruit and coconut), or, in some communities, fermented toddy.

Tandoori

The tandoor, a clay oven, brings a unique smokiness to Indian cuisine. Tandoori dishes like chicken tikka, paneer tikka, and tandoori rotis are marinated in a blend of spices (known as tikka masala) before being skewered and cooked over intense heat. Northern and Himalayan regions particularly celebrate this cooking style.

Curry

There is no single ‘curry’ in India—each gravy-based dish, whether made with vegetables, meat, or seafood, gets its identity from a distinct spice blend (masala) and regional cooking tradition. In the South, spicy fish or prawn curries infuse coconut milk and local tamarind, while North Indian curries might be richer with ghee, tomatoes, and garam masala.

Kebab

Indian kebabs—skewered pieces of marinated meat or paneer—are not to be confused with their European sandwich namesakes. Found especially in North India and Old Delhi, they come in endless varieties, from fiery seekh kebabs to tender shami and boti kebabs. Don’t miss out on regional specialties like Lucknavi galouti kebabs or Kolkata’s spicy kati rolls (street-food kebab wraps).

Biryani

Biryani is a celebration on a plate—a fragrant rice dish layered with spices, saffron, and either vegetables or meat. Hyderabad, Lucknow, and Kolkata all claim distinct biryani styles, with exceptional flavor, sometimes garnished with fried onions, boiled eggs, raisins, and cashews. Pair it with raita to balance the spices.

The Different Spices & Masalas

India’s culinary identity is built on a mosaic of spices: cumin, coriander, cardamom, turmeric, cloves, cinnamon, fenugreek, mustard seeds, and more. Each dish’s signature comes from its unique masala—a carefully crafted spice blend adjusted for heat, aroma, and flavor. Spice markets in Kerala and Fort Cochin are legendary for their variety and quality. Whole spices, such as bay leaves or cinnamon sticks, are often used in cooking and removed before eating.

Vegetarianism & Religious Influence

Vegetarian cuisine is widespread due to religious beliefs, especially among Hindus, Jains, and Buddhists; respect for all life shapes everything from menu choice to kitchen rituals. In many households, strict separation of vegetarian and non-vegetarian utensils is observed, and even onion and garlic are avoided by some communities.

Eating Etiquette & Traditions

Indian meals are integral to cultural identity and are traditionally enjoyed sitting on mats or low tables, with food served family-style. Eating is done with the right hand (never the left), considered both a tactile and sensory pleasure. In formal or urban settings, cutlery is common, but eating with the hands symbolizes respect and mindfulness. Wait for the host to begin, and always finish your food—a sign of gratitude and appreciation.

Street Food Culture

India’s street food is an expression of local creativity and pride, from Mumbai’s spicy vada pav and pav bhaji to Kolkata’s tangy puchkas, Delhi’s chaat, and Hyderabad’s haleem. While it’s casual, certain etiquette is appreciated: politely greet vendors (a simple “Namaste” suffices), avoid excess haggling, and respect queues. Many locals treat these stalls as a vital part of their community.

Festive Foods & Specialties

Festive occasions across India highlight dishes with cultural and religious symbolism:

• Diwali: assortment of mithai (burfi, laddus), fried savories, and sweets.
• Holi: gujiya (sweet dumplings), thandai (spiced milk drink), and other treats.
• Onam (Kerala): Onasadya, a grand vegetarian feast served on banana leaves, featuring dozens of items.
• Ganesh Chaturthi: modak, a sweet dumpling considered the deity’s favorite. Festive foods are often shared with neighbors, reinforcing community bonds.

Where to Eat?

During your journey, Shanti Travel’s expertise and local knowledge will introduce you to the undiscovered gems of Indian gastronomy. Whether in renowned restaurants, bustling street markets, or tucked-away village homes, we ensure every meal enriches your understanding of India’s rich culinary heritage.

With its extraordinary diversity and deeply rooted traditions, India’s cuisine is a continuous adventure—one savored not just in the flavors, but in communal sharing, storytelling, and the rituals that accompany every meal.