Indian cuisine is not one cuisine but dozens of regional traditions. Around 30% of Indians are vegetarian, so meat-free travellers will be in heaven. Do not be afraid of spice – simply ask for your food "less spicy" or "medium".
North Indian classics
- Butter chicken and dal makhani – creamy Delhi favourites.
- Biryani – fragrant rice with meat or vegetables, cooked in layers.
- Tandoori dishes and fresh naan from a clay oven.
- Dal baati churma and laal maas in Rajasthan.
South Indian flavours
- Masala dosa – a crispy rice crêpe filled with spiced potatoes.
- Idli and sambar – the classic breakfast.
- Kerala fish curry with coconut and tamarind.
- Goan vindaloo and bebinca dessert with Portuguese roots.
Dining etiquette
- Indians traditionally eat with the right hand – the left is considered unclean.
- A thali is a set meal with many small dishes and is often refillable.
- Tipping 10% in restaurants is appreciated if service is not included.
- Finish with masala chai or a sweet lassi.
Quick Overview Table
| Dish | Region | Spice level |
|---|---|---|
| Butter chicken | Delhi / Punjab | Mild |
| Masala dosa | South India | Mild – medium |
| Rogan josh | Kashmir | Medium |
| Laal maas | Rajasthan | Hot |
| Fish moilee | Kerala | Mild |
| Pork vindaloo | Goa | Hot |
