Key Takeaways
Indian cuisine is a journey, not just a meal – every region brings unique flavours, ingredients, and cooking styles that reflect its culture and history.
North India blends royal and homely flavors – from rich Mughal curries in Delhi to mustard greens in Punjab, each dish tells a story of tradition and taste.
West India is a culinary kaleidoscope – Rajasthan’s royal thalis, Gujarat’s vegetarian delights, and Maharashtra’s street food all showcase local history and diversity.
South and East India offer distinctive regional tastes – Kerala’s coconut-based meals, Andhra’s spicy curries, and Bengal’s legendary sweets are essential for any food explorer.
Hands-on experiences make the cuisine unforgettable – cooking classes, guided street food walks, lakeside dinners, and Van Bhojan meals connect travelers directly with India’s food culture.
Practical tips matter – adjust spice levels, stick to bottled water, respect local eating etiquette, and enjoy food with an open mind and palate.
Indian cuisine is not just one flavour – it’s hundreds of flavours sitting together. This Indian food guide for travellers takes you through grains, spices, street food, and home recipes, each with its own story. The variety that India offers in every region makes tasting the cuisine such an adventure.
Now, before proceeding, a little myth buster for travellers: many people think India is entirely vegetarian. Not true! While India is home to the world’s largest vegetarian population (and the vegetarian cuisine is amazing), nearly 70% of the population enjoys meat and fish. In short, the non-vegetarian side of India is just as beloved as the vegetarian thalis (a curated plate of sweet, spicy, salty, and sour tastes); India has a plate (or five) waiting for you.
The Regional Tour
North Indian cuisine
North India is vast and full of flavours. Think bold and buttery, and you are in Punjab. Slow-cooked lentils with huge rotis and heavy gravies. Must tries: Sarso da saag (mustard green curry) with makki di roti (cornmeal flatbread), dal makhani (creamy black lentil curry), and a huge glass of lassi.
Moving to the east, Delhi is the main stage: Mughal kebabs (grilled, spiced meat skewers), parathas (flaky, pan-fried flatbreads with a variety of fillings), chaat (tangy and spicy Indian street snacks), tandoori smoke, and the urban reinvention of Punjab classics, like the famous butter chicken. Old Delhi’s lanes are excellent for a guided street food walk, where you can taste Delhi’s must-try dishes.
From chaats, kebabs, and biryanis in Uttar Pradesh’s cities to Bihar’s Litthi Chokha (baked whole wheat balls stuffed with spiced lentils, served with mashed spiced vegetables) and a few seasonal sweets, this region blends Mughal delicacy with village-style homely cooking.
The North East India region brings an entirely different temperature and palette: fermented flavours, bamboo shoots, river fish, and dumplings that travelled over the hills. Momos and thupka (Himalayan-style noodle soup with vegetables or meat) show Tibetan/Chinese influences.
West Indian cuisine of India
When you travel to Rajasthan, each dish has its own history. Rajasthani Cuisine is rich and royal, just as its state. Enjoy some famous food like kachori and samosa (deep-fried, spicy, stuffed snack), Lassi, and much more.
Further down in Gujarat, it is mostly vegetarian and built around the thali. Dhokla (steamed savory chickpea), khandvi (rolled, spiced gram flour snacks), and farsan (savory snack) are joyful discoveries for the uninitiated.
From Pune and Nashik’s Misal Pav (spicy sprouted lentil curry topped with crunchy sev, served with bread) and bakery treats to Nagpur’s fiery local flavours. Maharashtra can be referred to as a culinary kaleidoscope. Also, from the elegant seafood of the Konkan coast to the lightning-fast vada pav (a fried potato patty in a soft bun) of Mumbai’s street, this side blends Maharashtrian and Parsi tastes into one bustling food-scape.
Goa is where Portuguese influence meets Konkani seafood mastery. From fiery Xacuti to tangy Fish Recheado- indulge in fresh coastal ingredients prepared using traditional methods.
East Indian cuisine of India
Fish takes the centre stage, with rice and mustard sauces as supporting actors. The sweets are legendary – mishti doi (sweetened Bengali yogurt) and Roshogulla (soft, spongy or creamy Bengali sweets made from milk) are must-try, whereas breakfast/tea-time snacks are poetic in their variety.
Odisha has coastal and temple-influenced cuisine. There are rice-centric meals, seafood curries, and local sweets that are deeply soulful.
South Indian cuisine
In general, Dosas (crispy rice), idlis (soft steamed rice cakes), and sambar (spiced lentils and vegetable stew) – breakfasts here are reasons to wake up early. There are chutneys (flavorful Indian sauce or dip, usually spicy, tangy, or sweet), which are the perfect combo. Street-side filter coffee is a devotion.
In Andhra Pradesh, the coastal and interior biryanis and curries pack heat and character. In Karnataka, there is a mix of coastal, plateau, and village traditions. The Udipi cuisine is famous across India.
Kerala cuisine is built on coconut, curry leaves, rice, and seafood. Don’t miss a sadya– an elaborate vegetarian banquet served on a banana leaf with up to 20-25 items. Kerala’s food balances sweet, spice, and sour with coastal freshness.
Central India
Less-travelled plates here are proudly home-style and grain-forward: wheat and rice staples, spiced lentils, regional snacks, and seasonal forest produce. Expect hearty comfort food: poha breakfasts, tribal rice preparations, and homely sweets that are best discovered in small towns and village kitchens.
Hands-on and unforgettable experiences
The best way to explore India’s cuisine is by immersing yourself. Discover rich flavours with an immersive cooking class led by a local chef or home cook. When in Rajasthan, enjoy a magical lakeside dinner with views of illuminated palaces in Udaipur, Jaipur, or Jodhpur. Join a guided street-food walk where guides point out the busiest stalls and the must-try local snacks. When in rural India, step into a timeless tradition with Van Bhojan — a heartfelt forest meal that celebrates simplicity, togetherness, and the natural world.
Practical tips
- Spice levels: Ask for “mild” if you’re unsure.
- Water & raw salads: Stick to bottled water.
- Vegetarian options: India is very friendly to vegetarians, and many restaurants have separate veg kitchens or thalis.
- Etiquette: When in small homes/kitchens, remove shoes. If you are comfortable, use your hands for eating, especially when eating on banana leaves – follow your host’s lead.
Come hungry, leave with stories
Discover India by its cuisine, not just a taste test- it is an experience of culture, history, and everyday life. Whether it is cooking with a local family, participating in a street food excursion, or having a candlelit dinner in palaces, India invites you to roll up your sleeves, open your taste buds, and embark on a culinary adventure you will never forget.
