What to eat in India as a tourist | Food Guide by Insider

Indian cuisine is one of the most popular cuisines in the world. On your first trip, it’s natural to be excited about what to eat in India as a tourist.

This excitement might come with some fear of falling sick from Indian food or confusion about what to try and where to find healthy yet delicious options.

Check out this super detailed food guide to India! Whether you’re curious, nervous, or thrilled about Indian cuisine, my spouse and I got you covered, especially if you’re a first-time traveler in the country.

The coolest thing about this guide? You’re getting insider tips on Indian food straight from us, a couple of Indian foodies.

We’ve been living here since the ’90s, traveled to over 16+ states, and never miss a chance to try each region’s authentic cuisine – So we show you what to eat in India beyond Chicken Tikka Masala and Butter Chicken.

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Indian Food Overview

Before you head out to explore what to eat in India as a traveller, you should know a few facts about what makes Indian food unique. Delving into traditional Indian food takes you on a culinary journey of flavours, aromas, and textures. Just like India’s diversity in climate, geographical features, language, culture, and traditions, there’s a huge variety in its food too?thanks to the wide array of ingredients that go into every dish.

Quick facts on what makes Indian food special

Regional specialities : The taste, cooking style, and ingredients used vary drastically not only from North to South or West to East, but also from state to state. The Dosa you get in Karnataka is different from what you get in Tamil Nadu.

Spices : Spices are Indian cuisine soul. India boasts 40 different spice, including turmeric, cumin, clove, pepper, ginger, cinnamon, dried chilli, cardamom, nutmeg, and more, making it a top item on every traveller’s shopping list.

Cooking Oils: Oils used in Indian cooking range from coconut oil in South India to mustard oil in Bengal, with peanut oil being a healthy and common choice nationwide.

Milk products: Cow or buffalo ghee adds richness to many Indian dishes. Indian cottage cheese “Paneer” is commonly used in North Indian curries.

Various Pulses : A variety of pulses (dal) such as tur dal, urad dal, channa dal, and moong dal are staples in Indian cuisine.

Highest variety in vegetarian food : With over 90 types of vegetables available, vegetarian food in India are always colourful and diverse.

Non Vegetarian food : Only 30+% of Indians are vegetarians. So there is plenty of meat available in India including chicken, lamb, fish, some birds and even a bit of beef

Vegan food has been part of Traditional Indian foods since ages. Foods like Poori Sabzi, Chapathi with curry, Dosa, and Kosambaris has existed predating the global trend towards veganism.

Understanding Indian Food Culture

For Indians, food isn’t just about survival?it’s an integral part of our culture. Community dining for hundreds of people during wedding ceremonies and major events is a common tradition in many Indian households with an elaborate menu. It’s a way of life that brings people together, transcending boundaries of language, religion, and social status.

Here’s a fun fact: On my wedding day, we served about 1500 people just for lunch.

Traditional Indian meals in any region of India is called “Thali” – A plate full of various authentic cuisines.

So my wedding Thaili was a 40 course meal! And guess what, there is nothing unique about it – my wedding is one among those million Indian weddings where thousands of people are fed for one time.

Another things about Indian cuisines is that it is a blend of several cultures, resulting from a rich history dating back to 2500 BC during the Indus Valley period.

The Vedic civilization, along with religions like Buddhism and Jainism, promotes vegetarian food without the use of garlic and onion.

Islam includes beef but no pork, and Christianity derives many dishes from colonial influences. So, what you eat in India as a traveller is a result of the blend of many cultures and traditions.

Planning a trip to India for the first time? Check out our detail guide to learn everything you must know before travelling to India.

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20 Best Non Veg Food to try in India

1. Chicken Korma (All over India): Rich and creamy chicken curry with yogurt, cream, and Rajasthani spices, mildly spiced and luxurious.
2. Pepper Chicken (All over India) – Tender chicken pieces coated in a rich blend of freshly ground black pepper and simple spices – My favourite starter.
3. Biryani (All over India, but special in Hyderabad and Lucknow): Fragrant rice layered with spiced chicken or mutton, flavored with saffron and mint.
4. Momos (All over India,but best in North Eastern states): Steamed or fried dumplings filled with minced meat, served with spicy chutney. I ate it almost for every meal in my Sikkim trip
5. Tunday Kababi (Lucknow): Famous for melt-in-the-mouth galouti kebabs.
6. Rogan Josh (Jammu & Kashmir): Flavorful lamb curry
7. Mutton Korma (Delhi): Rich mutton curry with yogurt, cream, and spices.
8. Bhuna Kukda (Rajasthan) : Spicy and dry chicken curry with onions, tomatoes, and various spices, tender and well-coated with masala. (My favourite)
9. Karnataka-style Mutton Curry (Karnataka): Aromatic mutton curry cooked with Karnataka spices and coconut milk, best with Ragi Mudde.
10. Kori Rotti (Coastal Karnataka): Spicy chicken curry served with crispy rice wafers called rotti.
11. Pomfret Fry (Coastal Karnataka, Goa, Maharashtra) : Crispy and flavourful dish where pomfret fish is marinated with spices and coated in a tangy batter, then deep-fried to golden perfection. My mom makes this best!
12. Kappa and Fish Curry (Kerala): Tapioca and fish curry, a pride of Kerala cuisine. I loved it in Fort Kochi.
13. Fish Biryani with Fish Roast (Kerala) : Cooked using Karimeen or Nyemeen
14. Kaadai Masala (Tamil Nadu): Hot and spicy quail bird roast, prepared in Chettinad region known for it’s ancient opulent mansions.
15. Goan Fish Curry (Goa): Spicy and tangy curry with fresh fish, coconut milk, and Goan spices, served with rice. (Healthy food I always eat in Goa)
16. Prawn Balchao (Goa): Fiery Goan prawn pickle with vinegar, garlic, and spices, perfect as a side dish or spread. A great combo with Goan Feni.
17. Kolhapuri Mutton (Maharashtra): Spicy mutton curry with fiery Kolhapuri masala and rich flavors.
18. Machher Jhol Fish Curry (West Bengal): Traditional Bengali fish curry made with freshwater fish in a spicy mustard sauce.
19. Assamese Fish Tenga (Assam) : Tangy fish curry with a light, sour broth made from tomatoes, lemon, and regional spices.I had it Guwahati and loved it.
20. Sikkimese Chicken Curry (Sikkim): Flavorful chicken curry made with local spices, best enjoyed with steamed rice. (I like it with rice)

Planning a 21-day trip to India? We’ve got you covered with our DIY 3-week India travel itinerary offering 10 options. Read, analyze, and decide where and how you’d like to spend your 21 days in India!

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20 Must Try Veg Food in India as a first timer

1. Aloo Paratha ( All over Northern India) : Fluffy, stuffed flatbread with spiced mashed potatoes, served with yogurt or pickle, suitable for all three meals. ( Sahana’s favourite)
2. Chole Bhature ( All over Northern India) : Spicy chickpea curry with deep-fried bread, best for breakfast.
3. Rajma Chawal ( All over Northern and Western India) : Creamy red kidney beans curry with steamed rice, a comforting meal.
4. Baingan Bharta ( All over Northern and Western India) : Smoky roasted eggplant mashed with tomatoes, onions, and spices, perfect for dinner.
5. Palak Paneer ( All over Northern and Western India) : Soft paneer cubes in a spinach gravy with spices, served with naan or kulcha for lunch or dinner.
6. Dosa (All over South India): Thin, crispy pancakes made from fermented rice and lentil batter, served with chutney and sambar. Masala Dosa includes potato paste within.
7. Idli with Vada ( All over South India): Soft rice cakes served with savory deep-fried fritters, enjoyed with sambar or chutney.
8. Rice and Rasam (All over South India): Fluffy steamed rice paired with tangy lentil soup called “Rasam”, with variations across states and cities.
9. Bisibelabath (Karnataka) : prepared from rice, lentils, and vegetables cooked together with a special spice mix and tamarind, often served with a dollop of ghee and crispy papad or raita
10. Rice items ( All over South India) – Lemon rice, Puliyogare, Vangi Baath, Thenga Cheru
11. Pongal (Tamil Nadu): Comforting rice and lentil dish cooked with ghee, peppercorns, and cumin, best in Tamil Nadu.
12. Appam (Kerala): Soft pancakes made from fermented rice batter, served with coconut milk or curry, a pride of Kerala.
13. Dhokla (Gujarat): Soft and spongy steamed cake made from fermented rice and chickpea batter, garnished with mustard seeds, curry leaves, and grated coconut. (Light and healthy breakfast)
14. Undhiyu (Gujarat): Mixed vegetable curry cooked in an earthen pot, flavored with spices and herbs, a Gujarati specialty.
15. Thepla (Gujarat): Spiced flatbread made from whole wheat flour and fenugreek leaves, enjoyed with yogurt or pickle, Sahana’s favourite, and lasts for 2 weeks.
16. Dal Bati (Rajasthan): Spiced lentil soup (dal) served with hard, round wheat flour rolls (bati) and ghee, a traditional Rajasthani dish.
17. Bamboo Shoot Curry (Assam and parts of Karnataka): Curry made with fresh or fermented bamboo shoots, seasoned with local spices that goes well with rice.
18. Aloo Posto (West Bengal): Potatoes cooked with poppy seeds for a subtle taste.
19. Thenthuk (Sikkim): Soupy noodles with wheat strips, vegetables, and spices. (Sahana’s favourite, easy to cook)
20. Kinema Curry (Sikkim): Fermented soybean curry rich in protein and flavor, enjoyed with rice.

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20 Must Try Indian Street Food on your first trip to India

1. Samosa ( All over India, best in Rajasthan, Delhi, Karnataka and UP): Crispy, triangular pastries filled with spiced potatoes, peas, and sometimes minced meat.
2. Kachori (All over India, best in Rajasthan and UP): Flaky, deep-fried pastries filled with spicy lentil or potato mixture, served with tangy chutneys. This was our daily breakfast in Varanasi.
3. Pani Puri/Golgappa/Puchka ( All over India, best in North and East India) : Crisp hollow puris filled with tangy tamarind water, spicy potato mixture, and flavored water. In south India, green pea masala is added.
4. Bhelpuri (All over India): Tangy and spicy mixture of puffed rice, vegetables, and chutneys, often garnished with cilantro and peanuts – It can be made least spicy to bruning hot (I like the latter one)
5. Gobi Manchurian ( All over India) : Indo-Chinese dish made from batter-fried cauliflower florets tossed in a spicy and tangy sauce, served as an appetiser or street food – Sahana dies for this food.
6. Aloo Tikki ( North India) : Spiced mashed potato patties fried until golden brown, served with chutneys and yogurt.
7. Bhajji (All over South India): Slices of vegetables like onions, potatoes, or chillies dipped in chickpea flour batter and deep-fried.
8. Murukku (All over South India): Crunchy rice flour snacks seasoned with spices like cumin and sesame seeds, perfect for munching anytime.
9. Pazham Pori (Kerala): Fried banana fritters, a sweet snack from Kerala.(Both of our favourite, we eat at least one plate for each meal in Kochi)
10. Banana Chips (Karnataka and Kerala): Crispy banana slices deep fried and seasoned with chilli powder, a Karnataka specialty. We even make this at our home.
11. Kosambari Chat (Karnataka): Refreshing lentil salad with fresh veggies and tangy twist, topped with fried mixture for extra taste.
12. Misal Pav (Maharashtra): Spicy curry made from sprouted lentils, topped with farsan, onions, and served with bread rolls.
13. Pav Bhaji (Maharashtra): Spicy mashed vegetable curry served with buttered bread rolls, a Mumbai street food classic.
14. Vada Pav (Maharashtra): Mumbai’s burger, featuring a deep-fried potato dumpling in a soft bun with chutneys.
15. Fafda (Gujarat): Crispy, deep-fried strips made from gram flour, served with spicy green chutney and raw papaya salad.
16. Mirchi Bada (Rajasthan): Spicy green chilies stuffed with spiced potato mixture, coated in gram flour batter, and deep-fried until crispy.
17. Jhalmuri (West Bengal): Spicy puffed rice mix with peanuts, mustard oil, onions, and green chilies, served in paper pockets. (My favourite in Kolkata)
18. Chhurpi: Traditional Sikkimese cheese made from yak milk, dried and eaten as a snack. (Sahana found it helpful for motion sickness in North Sikkim)
19. Kathi Rolls (West Bengal): Spicy skewered kebabs wrapped in paratha or roti, filled with marinated meat, egg, or paneer, served with chutney.
20. Hakka Noodles (Kolkata, West Bengal): Flavorful stir-fried noodles with vegetables and spices.

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20 Desserts you shouldn’t miss in India

1. Ladoo ( All over India) : Round, bite-sized sweets made from ingredients like gram flour, semolina, or grated coconut, bound together with ghee and sugar.
2. Jalebi (All over India): Deep-fried, pretzel-shaped sweets soaked in sugar syrup, commonly enjoyed by North Indians for breakfast.
3. Malpua (All over west India): Sweet pancakes made from flour, milk, and sugar, served with rabri.
4. Rasmalai ( Rajasthan and Delhi) : Soft cottage cheese patties soaked in sweetened, thickened milk, flavored with cardamom, saffron, and garnished with nuts.
5. Kaju ki Katli (North India): Sweet made from cashew nuts, sugar, and ghee, a staple in North Indian households during festivals.
6. Malaiyo (Uttar Pradesh): Light and airy milk foam topped with saffron, pistachios, and sometimes rose petals, exclusively available in winter, especially in Varanasi
7. Mysore Pak (Karnataka): Rich, buttery fudge made from gram flour, ghee, and sugar, a pride of Mysore, available across southern India.
8. Obbattu AKA Holige (All over South India) : Traditional South Indian sweet flatbread made from flour, stuffed with a filling of jaggery and lentils, and flavoured with cardamom,
9. Halwa (Tamil Nadu): Sweet, dense dessert made from various ingredients like semolina, lentils, or carrots, best in Turuvananeveli and Madurai which is one of India’s ancient town.
10. Pootharekulu AKA Paper Sweet (Andhra Pradesh, Coastal Karnataka): Delicate, paper-thin sweet filled with jaggery and dry fruits, a signature dish in Andhra Pradesh and coastal Karnataka.
11. Coconut Burfi (All over South India): Soft, chewy confection made from coconut and condensed milk.
12. Adhirasam AKA Athrasa (Tamil Nadu, Karnataka): Traditional deep-fried sweet made with rice flour and jaggery, a favourite in Tamil Nadu and Karnataka.
13. Bebinca (Goa): Traditional layered dessert made from coconut milk, sugar, eggs, and ghee.
14. Aam Ras (Gujarat): Thick mango custard enjoyed during Mango season, often eaten with crispy poori. (Sahana’s favourite)
15. Basundi (Gujarat, Maharashtra): Creamy dessert made by thickening sweetened milk with saffron, cardamom, and nuts, often served chilled.
16. Shrikhand (Gujarat, Maharashtra): Creamy yogurt dessert flavored with saffron, cardamom, and nuts, popular in Gujarat and Maharashtra.
17. Rasgulla (West Bengal): Soft cottage cheese balls soaked in sugar syrup, a signature Bengali sweet.
18. Cham Cham (West Bengal): Oval-shaped cottage cheese dumplings in sugar syrup, garnished with coconut flakes.
19. Sandesh (West Bengal): Sweetened cottage cheese delicacy flavored with cardamom, saffron, or fruits.
20. Pitha (Assam and Uttar Pradesh): Traditional rice cakes, sweet or savory, often made during festivals like Bihu.

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10 Best Traditional Beverages in India

1. Masala Chai (All over India): Signature Indian tea made with ginger, cardamom, tea powder, and hot milk, great for headaches. Available throughout India and my everyday drink.
2. Buttermilk AKA Chaach (All over India): Tangy yogurt drink flavored with spices and herbs, aiding digestion especially after heavy meals and providing cooling relief.
3. Kahwa: Kashmiri tea with green tea leaves, saffron, cardamom, cinnamon, and almonds, served hot with honey- It saved my ass during chilly days of Sri Nagar during my Ladakh-Kashmir 2 week bike trip.
4. Filter Coffee: ( South India) : Coffee brewed with finely ground beans, boiled milk, and sugar or jaggery. Best found in Chikmagalur, Bangalore, Coorg, Chettinad, Coimbatore, and Kumbakonam – This is my spouse Sahana’s ambrosia and she can’t live without it.
5. Bonda Sharbat (Coastal Karnataka and Kerala): Prepared by mixing lemon and extra sugar with fresh tender coconut water.
6. Kokum Juice (Coastal Karnataka and Goa) : made by kokum fruit, got tangy flavour and cooling properties, often enjoyed to beat the heat and aid digestion.
7. Jigar Thanda (Madurai) :Refreshing milk-based drink, similar to falooda, served with ice cream, jelly, and various syrup – This drink was one of the main reasons why we went to Madurai.
8. Lassi: Punjab’s thick curd drink flavored with sugar and cardamom, filling and refreshing on sunny days – They are so heavy that I used to sleep for 30 minutes after drinking before continuing my journey on bike further during my Kanyakumari to Kashmir bike trip.
9. Thandai: North Indian drink with milk, nuts, seeds, and spices like almonds, fennel, cardamom, and saffron, enjoyed during festivals.
10. Aam Panna: Refreshing summer drink made with raw mangoes, sugar, and spices like cumin and black salt, popular for its cooling properties in North India.

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What is the dining etiquette in India?

Dining etiquette in India varies slightly depending on the region and the cultural background of the hosts.

One common aspect of Indian etiquette while eating is that most meals are eaten with hands. I’ve seen foreign travellers using forks and knives to cut our South Indian speciality, dosa – trust me, it isn’t right.

It isn’t rude to eat Indian food with forks and spoons. But eating many traditional Indian foods like dosa, roti, and samosa with forks and spoons is as silly as eating spaghetti with your hands.

So you really must know how to eat more than what to eat in India.

How to eat Indian food with your hands

Before You Start

• Wash Your Hands: Always start with clean hands.
• Sitting on the floor or table :
• Wait for others to join : When dining at temples or in an Indian household, wait until everyone is seated and ready. Typically, the elders or the chef will indicate when to start by saying, “Shall we begin?” or “You may start.” Only begin eating once this cue is given.
• Use Your Right Hand: In many parts of India, the right hand is used for eating, as the left hand is considered unclean. Before the jets pray was invented, Indian used left hands to clean the butts after toilet business.

After the meal

Using steel plates is common across India, but meals served on banana leaves are exclusive to South Indian tradition.

After the meal, I’ve observed many foreigners wondering what to do with the leaf, and some have even asked me if they should wrap it and put it in the bin.

The custom is to leave it behind wherever it was. It will be taken care of later and put into composting.

In many Indian eateries, coffee or tea is served after breakfast and evening snacks, while lunch and dinner typically end with buttermilk or curds.

Alternatively, you can request kheer, milkshakes, ice cream, or fresh fruit juices after your mea

How to eat Indian Food?

• Roti, Naan and Dosas:
  • Tear off a small piece of the bread or Dosa and scoop up curries, chutney, vegetables, or meat.
  • Fold the bread around the food and bring it to your mouth for a bite-sized portion.
• Rice and Curries:
  • Mix curry with rice on your plate and use your fingers to shape it into a bite-sized portion.
  • Gently press the food with your fingers, then lift it to your mouth with your thumb.
• Finger Food snacks and sweets:
  • For finger foods like samosas or Mysore Pak, pick them up and take a bite.
  • Dip the snacks in chutney or sauce before each bite.
• Street Food and Soups:
  • Use spoons for street food with liquid, like pani puri or masala puri.
  • Soupy meals like thenthuk and milk-based desserts like rasmalai are served in bowls with a soup spoon; lift the bowl at the end to finish every drop.

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Types of Restaurants in India

• Darshinis in Karnataka: Authentic south Indian quick serve food joints where you stand and eat.
• Mess: South Indian veg/non-veg meals served on banana leaves in Kerala & Tamil Nadu.
• Dhabas: Roadside eateries in Northern & Western states offering regional cuisine.
• Chai Patri: Sidewalk vendors in North & West India selling various types of chai.
• House cafes: Remote Himalayan villages with individual houses offering basic food like Maggi and chai.
  Bakery: Offer snacks rather than meals or coffee, distinct from Western bakeries.
• Fine dining in star hotels.
• Casual dining restaurants.
• Pubs, bars, and cafes in cities.
• Multinational fast food chains like McDonald’s, KFC, Burger King, Taco Bell, Dominos, Starbucks, mainly in state capital cities.

There are restaurants that specialise in particular cuisines, such as Gujarati food, Chinese food, and Italian food. Many Indian cities have plenty of options.

If you know what you want to eat in India, just search for it on Google, look for reviews (and read the comments), then catch an auto rickshaw or Uber taxi and go.

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Restaurant Etiquettes in India

• Reservations: Reserve tables in upscale restaurants. Casual spots may require reservations on holidays or weekends.
• Seating: Wait for staff to seat you. Expect a wait at famous local joints during peak hours. Some traditional Indian restaurants even have floor seating as part of their experience.
• Sharing Tables: It’s common to share tables in small traditional joints, similar to Munich’s beer gardens.
• Eating: Traditionally, use your right hand for meals. Utensils are fine for rice dishes, but avoid using them for flatbreads or dosa. Don’t touch food with your left hand.
• Chutney: It’s a dip, usually refillable. In South India, coconut chutney and Shenga chutney are popular.
• Tipping: It’s not mandatory, but if you like the service, tip around 10%.
• Finishing: Leave used plates on your table, unless it’s a stand-and-eat place like Darshinis, where you put them in specified trays outside.
• Washing Hands: Casual and fine dining places provide a “Finger Bowl” with warm water and lemon. Use it to clean sticky fingers from ghee. Other places may have hand wash areas.
• Payment: Wait for the bill at your table, then pay at the counter unless told otherwise.
• Keep change handy : Most of us, Indians pay using digital wallets. Which is not possible for foreigners. So if you have bigger currencies like 500 or 2000, it is hard to get exact change. So ensure you have smaller bills like 10s and 20s.

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How to avoid getting sick in india?

• Drink Bottled Water: Stick to bottled or boiled water to avoid waterborne illnesses.
• Eat Cooked Foods: Opt for thoroughly cooked foods and avoid raw or undercooked dishes, especially street food.
• Peel Fruits : Peel skins of fruits like apple before eating to reduce the risk of contamination.
• Avoid Ice: Skip ice in drinks to prevent contamination from unclean water.
• Wash Hands: Practice good hand hygiene by washing hands frequently, especially before eating.
• Use Hand Sanitizer: Carry hand sanitizer for times when soap and water are unavailable.
• Street Food: Be cautious with street food; choose vendors with clean and hygienic practices. Best to go on food tour with a reliable guide to taste street food
• Stay Hydrated: Drink plenty of fluids, especially in hot climates, to prevent dehydration.

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FAQ

Found the answer to your question about what to eat in India as a traveller? Let us know in the comments section below!