India Food and Travel

India is big and there are lots of interesting ways to travel around it, few of which could be described as efficient or punctual. Flights get cancelled, trains are delayed by hours or days, buses show up late if at all. Allow considerable buffer time for any journey with a fixed deadline (eg. your flight back), and try to remember that getting there should be half the fun.

Note that travel in much of the North-East (with the notable exception of Assam) and parts of Jammu and Kashmir, Himachal Pradesh and Uttar Pradesh will require obtaining a Protected Area Permit (PAP). The easiest way to get one is to request it along with your visa application, in which case it will be added to your visa. Otherwise, you’ll need to hunt down a local Ministry of Home Affairs office and battle with bureaucracy.

Indian cuisine is superb and takes its place among the great cuisines of the world. There is a good chance that you’d have tasted “Indian food” in your country, especially if you are a traveller from the West, but what India has exported abroad is just one part of its extraordinary range of culinary diversity.

Indian food has well-deserved reputation for being hot, owing to the Indian penchant for potent green chilis that will bring tears to the eyes of the uninitiated. You can even find sweet cornflakes with a spicy edge and Indian candies with a piece of chili inside. To enjoy the local food, start slowly. Don’t try everything at once. After a few weeks, you can get accustomed to spicy food. If you would like to order your dish not spicy, simply say so. Most visitors are tempted to try at least some of the spicy concoctions, and most discover that the sting is worth the trouble.

Cuisine in India varies greatly from region to region. The “Indian food” served by restaurants around the world is North Indian, also known as Mughlai (the courts of the Mughal emperors) or Punjabi (the people who popularized it). Mughlai cuisine makes heavy use of meat and spices. It has been heavily influenced by Central Asian cooking, hence you will find pulao (rice cooked in broth), kebab (grilled meat), kofta (balls of mincemeat) etc. Tandoori chicken, prepared in a clay oven called a tandoor, is probably the best-known North Indian dish, but for an authentic Punjabi dining experience, try sarson da saag, a yummy gravy dish made with mustard greens, with makke di roti, a roti made from maize.

North India is wheat growing land, so you have Indian breads (known as roti), including chapatti (unleavened bread), paratha (stuffed chapatti), naan (cooked in a clay tandoori oven), puri (deep-fried and puffed up), and many more. A typical meal consists of one or more gravy dishes along with rotis, to be eaten by breaking off a piece of roti, dipping it in the gravy and eating them together. Most of the Hindi heartland of India survives on roti, rice, and lentils (dal), which are prepared in several different ways and made spicy to taste. Served on the side, you will usually find spiced yogurt (raita) and either fresh chutney or a tiny piece of exceedingly pungent pickle (achar), a very acquired taste for most visitors — try mixing it with curry, not eating it plain.

A variety of cuisines can be found throughout north India, like the savory Rajasthani dishes, more akin to the Gujarati cuisine, the meat heavy Kashmiri (Wazwan) dishes from the valley of Kashmir or the mild yet gratiating Himalayan (pahari) cuisine found in the higher reaches. North India also boasts of a variety of snacks like samosa (vegetables encased in thin pastry of a triangular shape) and kachori (either vegetable or pulses encased in thin pastry). There is also a vast constellation of sweet desserts like jalebi (deep-fried pretzel with sugar syrup- shaped like a spiral), rasmalai (balls of curds soaked in condensed milk), halwa, etc. Dry fruits like almonds, cashews and pistachio are used a lot, often in the desserts, but sometimes also in the main meal.

In South India, the food is mostly rice-based. They also make greater use of pulses. The typical meal is sambhar (a watery curry) with rice, or avial (mixed vegetables) with rice. There are regional variations too — the coastal regions make greater use of coconut and fish. In the coast, it is common to use grated coconut in everything and use coconut oil for cooking, while someone from the interior could be surprised to learn that coconut oil, can in fact, be used for cooking. The South also has some great breakfast dishes like idli (a steamed cake of lentils and rice), dosa, a thin, crispy pancake often stuffed with spiced potatoes to make masala dosa, vada, a savoury Indian donut, and uttapam, fried idli with onions and other vegetables mixed in. All of these can be eaten with dahi, plain yogurt, and chutney, a condiment that can be made from practically anything. South Indian cuisine is predominantly vegetarian, though Chettinad, Andhra and Kerala cuisines use meat heavily and are a lot more spicier. Coffee tends to replace tea in the south.

To the West, you will find some great cuisine groups. Gujarati cuisine is mostly vegetarian, sweet, and makes heavy use of milk products. Gujaratis make some of the best snack items such as the Dhokla and the Muthia. Rajasthani cuisine is similar to Gujarati, but somewhat spicier. Maharashtra and Goa are famous for their seafood.

To the East, Bengali food, like South Indian, makes heavy use of rice and fish, though Bengalis prefer freshwater fish. The iconic Bengali dish is Maccher jhol, a spicy fish curry. Bengal is also famous for its sweets, and sondesh is excellent.

A lot of food has also filtered in from other countries. Indian Chinese (or Chindian) is far and away the most common adaptation: most Chinese would barely recognize the stuff, but dishes like veg manchurian (deep-fried vegetable balls in a chilli-soy-ginger sauce) and chilli chicken are very much a part of the Indian cultural landscape and worth a try. The British left fish and chips and some fusion dishes like mulligatawny soup, while Tibetan food, especially momo dumplings, are not uncommon in north India. Pizza has entered India in a big way, but chains like Pizza hut and Domino’s have been forced to Indianize the pizza and introduce adaptations like paneer-tikka pizza. Remarkably, there is an Indian chain called Smokin Joe’s, based out of Mumbai, which has gone and mixed Thai curry with Pizzas.

It is, of course, impossible to do full justice to the range and diversity of Indian food in this brief section. Not only does every region of India have a distinctive cuisine, but you will also find that even within a region, castes and ethnic communities have different styles of cooking and often have their signature recipes which you will probably not find in restaurants. The adventurous traveller is advised to wangle invitations to homes, try various bylanes of the city and look for food in unlikely places like temples in search of culinary nirvana.

Visiting vegetarians will discover a culinary treasure that is found nowhere else in the world. Owing to a large number of strictly vegetarian Hindus and Jains, Indian cuisine has evolved an astonishingly rich menu that uses no meat or eggs. At least half the menus of most restaurants are devoted to vegetarian dishes, and by law all packaged food products in India are tagged with a green dot (vegetarian) or red dot (non-veg). Vegans, however, will face a tougher time: milk products like cheese (paneer), yogurt (dahi) and cream are used extensively, and honey is also commonly used as a sweetener. Milk in India is generally not pasteurized, and must be boiled before consumption.

Even non-vegetarians will soon note that due to the Hindu taboo, beef is generally not served (except in the south and the north-east), and pork is also uncommon due to the Muslim population. Chicken and mutton are thus by far the most common meats used, although beeflike “buff” (waterbuffalo) is occasionally served in backpacker establishments.