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From the backstreets of west London to the rural regions of Malaysia, Indian cuisine and influence can be found in almost any corner of the globe. This delicious type of food has travelled the world, far from the borders of its home country and become an international culinary phenomenon that millions of people now take for granted as the norm.
However, no matter how good you think your local Indian restaurant is, it will never be able to match the real thing; for flavour, spice, fresh ingredients and colour, you have to visit India to truly taste it.
To really explore the joys of Indian food, we need to take a trip to the different regions of this vast subcontinent and delve into the signature dishes that make each one unique.
Join us as we explore the colourful cuisine of this great country.
Key foodie regions: Kerala, Tamil Nadu, Karnataka, Andhra Pradesh and Telangana.
The southern part of India is known for its use of coconut milk infused with an array of rich spices. Hot in taste, it is common for large amounts of chillies to be used in order to give each dish a fiery character, this is especially true in the state of Andhra Pradesh.
In terms of content, fish is frequently used within south Indian food and the state makes great use of its long stretches of coastline. Although the style of cooking does vary from state to state, the main staples you can expect include garlic, ginger, tamarind, lentils, plantain and rice.
Must-try delicacies: Malabar fried prawns, Kerala Mutton Stew (Ishtu), Bendakaya Vepudu (Andhra-style okra fry), South Indian style dried fish.
Goa deserves a section of its own, thanks to its distinctive cuisine shaped by Indian, Konkani and Portuguese influences. The area, a popular beach resort blessed with beautiful beaches, is home to some of the best fish and shellfish in India and the food here is very much centred around this.
Lobster, kingfish, prawns, tuna and crab are common within Goan cuisine and these tend to be cooked with coconut and very hot spices that can be found around the coast. This area of the country is fast becoming a foodie hotspot in its own right due to the variation of dishes available, adventurous restaurants and strong tourist trade.
Goa’s Christian and Portuguese heritage also means pork features more prominently here than in many other parts of India, particularly in dishes such as pork vindaloo and sorpotel.
Must-try dishes: Vindaloo, Goan fish curry, Grilled prawns.
Key foodie regions: Rajasthan, Delhi, Gujarat, Kashmir, Punjab, and Haryana.
The influence of Central Asian food on north Indian cuisine is hard to miss. Kashmiri food is particularly unique due to its reliance on ghee and aromatic spices. Expect the use of aniseed and cinnamon to be a staple in this type of cooking.
Punjab food outside of India is perhaps best known for Tandoori chicken, a delicious grilled dish, infused with rich spices. The base of many Punjabi meals generally tend to consist of onion, tomato, cumin and turmeric, and you will notice that rotis replace rice as the common staple food.
Gujarati food is primarily vegetarian and makes use of sweet tastes to contrast the use of spice. However, it is here, and nearby Rajasthan, that you must sample Indian dessert. The thick, creamy shrikhand saffron spiced yoghurt is a particularly popular treat in the region.
Must-try dishes: Daniwal Korma, Dal Dhokli, Tandoori chicken, Traditional Lassi.
Bengali food shares its origins and influence with West Bengal and neighbouring Bangladesh, both of which make up the wider Bengal region.
The use of mustard seeds and garam masala are particularly prominent in this part of the country, while fish plays a strong role in many dishes. Fish plays a major role in Bengali cuisine, particularly freshwater varieties associated with the region’s rivers and delta.
In comparison to most Indian meals, Bengali food is served in a multi-course style, as opposed to one large meal all at once. Food is a massive part of Bengali culture, and whether you eat in a restaurant, a hotel or with a family on a homestay, you will see how much its preparation means to the people of this region.
Must-try dishes: Braised fish curry, Rasgulla, Ras Malai.
One of the best ways to experience India’s incredible variety of food is on a multi centre holiday. Travel between regions such as Delhi, Rajasthan, Mumbai, Goa and Kerala and you’ll discover how dramatically the flavours, ingredients and local specialities change along the way.
We can tailor any combination of destinations to suit you. Take a look at our India Multi Centre Holidays for inspiration and some of our most popular itineraries.
Inspired by the guide? We’ve handpicked a few holidays that bring it to life—perfect for turning travel ideas into reality.
