Chances are you’re already familiar with some staples of Indian cuisine – but the 29 states in the country each offer their own unique regional dishes that mean you have only tasted the tip of the iceberg before you visit any tourist places in India. Naan, Dosa, spicy chicken and goat curries, Dhal and chutneys all await, ready to be washed down with some Masala chai or a Bhang (cannabis) Lassi. Take a scroll through the rest of our tips for food to try in India!
Breads / Chapatti
Paratha, Naan, Puri, Roti, Poppadum
Idli steamed cake lentils and rice
Dosa pancakes, with masala spiced potatoes
Mains:
Seekh and Shami lamb kebabs
Kingfish and ilish
Curry:
Chicken, Mutton (goat) (very rarely beef and pork!)
Vindaloo, Xacuti
Dhal (lentils), Korma, Dopiaza, Biryani, Chana chickpea
Tandoori: Tikka Masala, Passanda (almonds), Murg Makhani (butter chicken)
Thali Vegetarian curry tray
Sides:
Rice, Sambhar (vegetable and lentil chowder), Al Makhani (stewed black lentils and kidney beans), Saag (spinach)
Pulao (rice cooked in a meat or vegetable broth)
Chutney, raita (curd with mint and cucumber), Yoghurt
Spice Rack:
Chilli, coriander, curry leaves, turmeric, garlic, ginger, cinnamon, cumin, cloves, saffron, nutmeg, ghee, coconut milk, tamarind, cardamom
Street Snacks / Chaat.
Samosas, Bhajis, Kachori, Pakoras
Aloo Tikki, Paneer Tikka, Golguppa
Bhel puris (Mumbai puffed rice speciality)
Iddli sambar (lentil and vegetable sauce)
Nuts – almonds, cashews, peanuts, monkey nuts, pistachio
Dessert:
Jalebis (deep-fried spiral pretzels), Rasmalai (balls of curds in condensed milk
Bebinca pudding,
Halwa, Vada lentil donuts
Shahi tukray (spiced bread pudding).
Kulfi frozen pistachio and cardamom sweet
Barfi fudge with silver leaf
Rasgullas cream-cheese syrup balls
Payasam vermicelli pudding with cardamom, saffron and nuts
Ice cream: Kwality, Vadilal’s, Gaylord and Dollops
Fruits:
Chiku, Jackfruit, Alphonso and Langra mangoes, Coconuts, Papayas
Drink:
Coconut water
Sugarcane juice
Mango drinks Maaza and Slice
Tea: railway tea, Darjeeling and spicy Masala chai
Bhang (cannabis) Lassi
Beer:
Kingfisher, Kings Black Label, Tibetan Millet Chang
Wine (not renowned in India!):
Chateau Indage / Sula
Tharra sugarcane wine
Toddy palm wine
Spirits:
Old Monk Rum
Cashew Feni and Coconut Feni
Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC
