Must-Try Foods and Drinks in India

The cuisine of India is a remarkable gastronomic adventure. Few places on Earth provide such an incredible variety of dishes and culinary experiences—where every meal is a celebration, making dining one of the top activities to enjoy.

India's culinary reputation is significantly due to its rich array of spices, which once made the nation immensely wealthy, as these potent flavorings were once valued as highly as gold. Home to peppercorns, cardamoms, turmeric, and cinnamon (also shared with neighboring Sri Lanka), India has profoundly influenced many Asian cuisines with its mastery of seasoning.

In reality, Indian cuisine is not a single entity but a collection of many, shaped by the diverse cultures, traditions, and climates across this expansive country. What many outside India refer to as “curry” encompasses thousands of distinct dishes, all falling under this general term derived from the Tamil word kari, meaning “spiced sauce.” Many special treats are linked to religious celebrations, so it's wise to check the festival calendar for culinary opportunities.

Here’s a comprehensive guide to the finest foods and beverages to savor in India.

Savor unlimited rice with (almost) every meal.

Cultivated in lush green paddy fields, rice is the staple food of India, particularly in the South. When you order thalis—plate meals featuring multiple sauces—you'll usually choose between rice or various types of flatbreads. In either case, this starchy delight is often limitless, with servers frequently offering refills of sauces as well. In some regions, a thali is simply referred to as a 'meal.'

Most rice served is white—often the renowned basmati rice that India exports globally—but regional variations abound, from Assam’s sticky rice to the red rice found in Kerala in the south. Rice is typically boiled, but you'll also encounter it as pulao, spiced with vegetables, or as biryani, where rice is steam-cooked with spiced meat in a sealed pot using the dum puhkt method.

Don’t miss out on jeera rice, which is flavored with cumin seeds and pairs beautifully with a scoop of natural curd, as well as South Indian lemon rice that complements fish dishes. You’ll also find the popular fried rice offered by Indian Chinese restaurants—a mild option that’s often favored by kids. For vegans, Chinese-style veg fried rice is a reliable choice, typically cooked in oil rather than ghee (clarified butter).

Where to try it: Many cities boast their version of India’s best biryani, but Hyderabad has a particularly strong claim. You can enjoy it at the bustling, no-frills Hotel Shadab near the Charminar, or at its close competitor, the growing local chain Paradise. It’s best enjoyed with a cup of sweet, strong Irani chai.

Experience breaking bread the Indian way.

In the south, rice takes the lead, while in the north, wheat-based flatbreads are the preferred staple. Roti is the general term for Indian bread, often used interchangeably with chapati, the most common variety—a unleavened disc made from whole wheat flour and cooked on a tawa (hotplate). After cooking, chapatis can be generously spread with ghee (clarified butter) or oil.

A more decadent option is the paratha, a layered, buttery flatbread that's pan-fried and can also be stuffed, making it a hearty favorite for breakfast. For those who love fried foods, puri is a delightful choice—these puffy, hand-sized fried bread pillows are perfect for soaking up various sabzi (vegetable) dishes.

The thick and fluffy Punjabi naan is a larger bread baked in a tandoor, often paired with meaty sauces or kebabs. It can also be stuffed, though it’s more commonly served slathered in ghee. Around Amritsar, keep an eye out for kulcha, a naan-like bread infused with herbs and spices.

Where to try it: The dhabas (roadside eateries) of Punjab are the perfect spots to sample delicious Indian bread. In Amritsar, visit Kesar Da Dhaba and Bharawan Da Dhaba, both renowned for their exceptional house kulcha. In Delhi, the lane known as Paranthe Wali Gali is famous for its outstanding parathas.

Indian cuisine is truly dhal-icious!

Across India, there’s a shared passion for dhal (curried lentils or pulses). You can find up to 60 different pulses cooked into various spicy dishes, some resembling soup while others are hearty and thick. The most popular include channa (chickpeas), small yellow or green lentils known as moong (mung beans), salmon-colored masoor (red lentils), ochre tuvar (yellow lentils, also called arhar), rajma (kidney beans), urad (black gram or lentils), and lobia or rongi (black-eyed peas).

Where to try it: Begin your lentil adventure with chole bhature—a delightful spiced chickpea stew served with bhatura (larger puris made from refined wheat flour)—at the bustling Sita Ram Diwan Chand in Paharganj, nestled in the backstreets of Old Delhi. Rich, buttery tadka (tarka) dhal and various dhal fries make for quick, delicious meals during stops at roadside dhabas on long bus journeys.

Indulge in the rich, meaty delights of Mughlai cuisine.

The Mughal Empire reigned over northern India for more than two centuries, leaving a profound influence on the country’s architecture, culture, and culinary traditions. Many beloved Indian curries originated in the kitchens of Mughal emperors, evolving and being refined through the years. The celebrated cuisines of Hyderabad and Chettinadu, a Muslim region in Tamil Nadu, are also highly esteemed.

Some curry names might ring a bell—like chicken tikka masala (grilled chicken in a spicy, buttery sauce), which was actually created in England and later brought back to India. You’ll also find curries named after their key ingredients (like aloo gobi—potato and cauliflower), the cooking vessel (like chicken karahi, prepared in a wok-like pan), or the region they hail from (such as chicken Madras). Butter chicken, a Mughal-inspired dish born in Delhi, features a rich sauce made with pureed tomatoes and ghee.

Chicken, lamb, and occasionally goat are the primary meats used in Indian cuisine; beef is avoided by Hindus, and pork is not eaten by Muslims. Jains and some Buddhists and Hindus refrain from meat entirely. The term curry barely scratches the surface of the incredible variety of Indian sauces. Some are fiery, others sweet, some sour with tamarind, while others burst with flavors of pepper, cloves, mustard, star anise, and fenugreek.

The Mughals significantly contributed to India’s diverse kebab offerings, many of which are expertly cooked in a tandoor (clay oven). Tandoori chicken serves as an introduction to a delightful array of grilled meats, including minced lamb seekh kebabs, sausage-like lamb kakori kebabs, and creamy, nut-infused chicken reshmi. The exquisitely spiced kebabs from Awadh (Lucknow) and Hyderabad are especially renowned.

Where to try it: Butter chicken is a beloved dish across India, so why not enjoy it at the place of its creation—Moti Mahal in Delhi? Continue your meaty adventure in the alleyways near Delhi’s Jama Masjid mosque, where Karim’s has been delighting patrons with rich mutton burra for over a century.

Milk, curds, ghee, and chhena: a tribute to the respect India holds for cows.

Milk and its derivatives significantly enrich Indian cuisine, which is a major reason for the cow's esteemed status in the culture. Dahi (curd) is frequently served as a side dish, perfect for cooling down spicy flavors. You’ll often encounter curd in lassi, a creamy yogurt drink that can be sweet, salty, mango-flavored, or even infused with marijuana. Another popular yogurt-based accompaniment is raita, which combines curd with salt, herbs, and vegetables or fruits.

Ghee (clarified butter) is a fundamental ingredient in many dishes, while paneer (a semi-firm Indian cheese) and chhena (cottage cheese curds) serve as valuable protein sources for vegetarians. Milk, ghee, and chhena are also essential in creating a variety of Indian sweets and desserts, including Bengal’s famous rasgulla, made from milk solids.

Where to try it: Lassis are found almost everywhere, but those at Blue Lassi in Kachaudi Ghat, Varanasi, are particularly esteemed.

Indian pickles, chutneys, and chaat

Pickles and chatnis (chutneys) bring a delightful kick to meals and are essential in many varieties of chaat—savory snacks crafted from vegetables, spices, condiments, puffed rice, crispy lentil-flour noodles, and more. Street vendors throughout India sell chaat to eager customers.

A pickle can range from a simple pickled onion to an intricate blend of fruits, nuts, and spices. In many areas, a robust lime pickle is a staple. Chutneys can be either sweet or savory and made from various vegetables, fruits, herbs, and spices. However, the classic trio of mango chutney, lime pickle, and minty yogurt as dips for papad (gram flour crisps) is less common in Indian restaurants abroad.

Where to try it: The Mumbai seafront is an excellent spot to enjoy bhelpuri, a chaat featuring chopped onions and coriander, tamarind chutney, puffed rice, and bhel (crispy noodles). Look for it at Juhu Beach and Girgaum Chowpatty.

Explore seafood delicacies on both of India’s coasts.

With approximately 7500 km (4660 miles) of coastline, seafood is a key component of diets in coastal regions, particularly along the west coast south of Mumbai. Both Kerala and Goa are famous for their delectable prawns and spicy fish curries, while the fishing communities of the Konkan Coast, nestled between Goa and Mumbai, contribute an array of fish dishes and crabs.

On the east coast, saltwater fish is favored around Odisha (Orissa), whereas bony estuarine and freshwater fish are staples in West Bengal cuisine. The remote Andaman Islands offer additional seafood delights, with culinary influences from Sri Lanka and Southeast Asia.

Where to try it: In the winding backstreets of central Mumbai, you’ll find renowned restaurants that showcase the seafood specialties of the Konkan Coast. A local favorite is Mahesh Lunch Home, conveniently located near the Flora Fountain.

Indulge your taste buds with Indian sweets.

India is a land of sweet delights, especially during festivals. Locals revel in a vibrant assortment of sticky, sugary mithai (Indian sweets). Annually, around 15 tons of pure silver is transformed into edible foil to adorn these treats, particularly during Diwali. Visitors may receive various types of mithai as prasada (blessed food) at temples, where pilgrims consume over 10 tons of sweets daily at the Venkateshwara Temple in Tirupati.

Key categories of confections include barfi (a fudge-like milk sweet), halwa (crafted from vegetables, cereals, lentils, nuts, or fruit), ladoos (sweet balls made from gram flour and semolina), and those made from chhana (unpressed paneer). Simpler treats like crunchy jalebis (deep-fried batter in sugar syrup) and petha (candied ash gourd) can be found across the country.

Kheer (known as payasam in the south) is a beloved dessert, featuring a creamy rice pudding with a subtle flavor. Other favorites include falooda (a sweet rose milkshake with rice noodles), warm gulab jamun (deep-fried dough in rose syrup), and refreshing kulfi (a frozen dairy dessert).

A unique palate cleanser in India is paan, a fragrant blend of betel nut, lime paste, spices, and condiments wrapped in a soft betel leaf. Opt for mitha (sweet) paan over saadha paan, which contains tobacco.

Where to try it: Kolkata is the perfect destination for indulging in sweet Indian delicacies. Head to Nobin Chandra Das & Sons sweetshop in Sobha Bazar, established by the family that created rasgulla – soft cheese balls drenched in syrup.

Kick off your day with a South Indian breakfast

The breakfast specialties of South India have made their way across the nation, and you’ll find dishes like dosas—pancakes made from rice and lentil flour, sometimes as large as a rolled-up newspaper—on nearly every street in India. Dosas come in various styles, but the potato-stuffed masala dosa is the most beloved version.

Other beloved breakfast items from the South include idli sambar (steamed rice cakes made from fermented rice and lentils) and vada (lentil flour fritters). These are typically accompanied by hot sambar (a tamarind and lentil soup) and refreshing coconut chatni (chutney).

Where to try it: If you're seeking an affordable South Indian breakfast, visit the nearest railway station canteen or a misthan bhandar (sweet shop, which usually offers vegetarian snacks). Alternatively, check out a branch of Indian Coffee House, a nostalgic chain operated cooperatively with waiters in traditional attire.

Indulge in India's incredible street food

At any hour, street food vendors can be seen frying, boiling, roasting, or baking a variety of snacks to tempt hungry passers-by. Each vendor typically specializes in one signature dish, such as fried bhajis and pakoras (fritters made from gram flour batter).

Notable examples of this delightful street fare include aloo tikki (spicy fried potato patties), kachori (fried pastries filled with vegetables), samosas (triangular fried dough with curry filling), gol gappa (puffed, stuffed dough spheres with a minty sauce, also known as panipuri or gup chup), Mumbai's vada pav (fried potato dumpling in a bun), and Kolkata's kati roll (kebab wrapped in a paratha with onions and sauce).

Where to try it: The narrow lanes of Old Delhi are renowned for their street food treasures. Begin your culinary journey at Chandni Chowk, the historic Mughal-era market leading to the Red Fort, where Old Famous Jalebi Wala has been delighting patrons with sweet fried dough swirls for over a century.

Top tip: If you notice locals steering clear of a particular vendor, it’s wise to follow suit. Establishments frequented by families are typically more hygienic, and food prepared in front of you is generally safe to enjoy.

Join the locals for a drink.

Alongside a variety of juices and water served with every meal, India consumes a remarkable amount of chai – hot tea made with milk, typically very sweet and often prepared as masala chai with crushed ginger and spices. The Persian-inspired Irani chai from Hyderabad is also a delightful choice. For those in search of a finer brew, 'orthodox tea' made from high-grade black tea can be found in the tea-producing region of Darjeeling. While coffee is favored in the south, its popularity is rising throughout the country, with numerous chains and artisanal coffee shops appearing.

Indians generally do not consume large quantities of alcohol, and some states have dry laws or restrict sales during certain times, such as religious festivals or holy days. However, there’s a burgeoning interest in wine and spirits, particularly in larger cities and in Sikkim, home to many of India’s licensed liquor producers.

Indian beers are predominantly strong, fizzy lagers, but craft breweries are gaining traction in major urban centers like Delhi, Mumbai, Bengaluru, and Hyderabad. The wines from the Nashik region in Maharashtra have garnered a solid reputation. Indian spirits encompass whiskies, brandies, and rums, but at lower price points, the flavors can be quite similar, with little distinction between inexpensive vodkas and gins. In Rajasthan, look for traditional royal liqueurs infused with flavors like aniseed, cardamom, saffron, rose, dates, and mint.

Among other local traditional beverages is mahuwa, distilled from the flower of the mahua tree in central India during the months of March and April. It's wise to be cautious about the source, as some producers may adulterate the drink with methyl alcohol.

Rice beer is brewed across eastern and northeastern India, while in the Himalayas, you can find tongba, a warm beer made from millet, and a potent grain alcohol known as raksi. On the coasts, particularly in Goa and Kerala, you’ll encounter toddy, which is fermented sap from palm trees, and feni, a spirit derived from coconut or cashew fruit.

Where to try it: Feni is widely available throughout Goa, but for a unique experience, visit Cazulo Premium Feni in Cuelim, the first distillery to offer tours that showcase the production process along with tastings of the final product.

Vegetarians and vegans

India offers a wealth of vegetarian cuisine. Contrary to popular belief, meat consumption is actually higher in the southern regions, though a diverse range of “veg” (without meat) and “pure veg” (excluding meat, eggs, onions, and garlic) meal options are readily available here.

Be aware that many Indian dishes incorporate milk products like milk, butter, ghee, and curd, so if you're vegan, your best option is to explore Indian-Chinese eateries that typically use oil for cooking instead. When in doubt, clearly communicate your dietary needs. Larger cities are seeing improvements in catering to vegan diets, especially at upscale hotels and restaurants.

Where to try it: For an authentic experience of South Indian vegetarian cuisine, visit Hotel Saravana Bhavan, a well-known chain serving flavorful vegetarian thalis and other meat-free dishes, with locations throughout South India, including Mylapore in Chennai.

A year in food

Spring (March–May) During the hot and humid months leading up to the monsoon, locals seek out refreshing foods like kulfi (a frozen dessert often containing nuts), lime soda (offered sweet, salty, or both), and gola (shaved ice).

Summer (June–September) As the monsoon season arrives, people tend to enjoy sit-down meals at home or in restaurants. Sweet delicacies such as Rajasthan's ghewar (a syrupy cake) become favorites as folks try to uplift their spirits during the dreary, rainy days. In Maharashtra, the much-celebrated Alphonso mango season runs from April to June.

Fall (October–November) As the days become drier and cooler, people gravitate towards hearty, satisfying meals. Dishes served in generous portions, like biryani, are in high demand. Diwali, celebrated in October or November, is the perfect occasion to indulge in Indian sweets.

Winter (November–February) With temperatures dropping, particularly in the north, comforting foods like warming soups, khichdi (a mix of spiced lentils and rice), and sweet carrot-based gajar ka halwa become favorites. Many also opt for healthy dishes featuring fresh vegetables, such as mustard greens and palak (spinach).