Across India, commensality – the practice of eating together – is intrinsically linked to the sense of national identity. Extended families eat together on a daily basis with care and attention given to preparing and cooking the locally-sourced ingredients. Unsurprisingly, given the size and geographical diversity of India, the style of cooking varies from region to region and even when a dish is replicated across different areas there can be huge variations in its preparation.
As well as geography, it’s worth bearing in mind that, with over nine religions practised across India, diverse religious customs all have an influence over food. For instance, Muslims eschew pork, Hindus avoid beef and Jains are strict vegetarians.
Over thousands of years a resourceful vegetarian-first way of cooking has evolved across India. Home cooks, restaurant and temple chefs and street food stallholders all create simple (but extraordinary) dishes, using what grows on the land and is in season.
A lot of Indian food is vegetable-led and packed with huge flavours. The huge everyday choice makes India a vegetarian and vegan’s delight. Visit the markets to see an abundance of fresh fruit and vegetables – many familiar, some not!
When you’re travelling around India, there are special and unique dishes to each region – another good reason to explore the many different regions of this incredible country.
A good way to try different dishes is to order a Thali. A Thali refers to many different dishes served in small bowls called Katori arranged on a Thali, or a platter. A flatbread, rice, pickle, salad, and dessert are also included, as is bread (such as chapatis). There are vegetarian and non-vegetarian Thalis.
North India
Cooked in charcoal-fired clay ovens (tandoors), North Indian curries are thick and hearty. The cuisine is heavily influenced by the Mughal invasion in the twelfth century. Mughlai cuisine is dairy rich, with creamy, moderately spicy curries featuring paneer, ghee and yoghurt.
Palau, korma and biryani are all examples of Mughlai cuisine which have become much-loved Indian dishes. Popular dishes to try when you’re visiting North India include chicken tikka, roti and aloo muttar (a potato and pea curry.)
East India
The cuisine of eastern India is highly distinctive and is heavily influenced by the extensive coastline along the edge of the states of Odisha and West Bengal. As you’d imagine, the diet here is seafood-rich and the food is more lightly spiced than in some other regions, allowing the taste of the fresh ingredients to dazzle. For savoury dishes look out for Maacher jhol (fish curry) and daab chingri (coconut prawn curry).
As well as fresh seafood and rice, East India is famous for its desserts which are slightly less dense than in other areas. Rasgulla is a dessert made from cheese curd and semolina balls which are cooked in a light sugar syrup.
West India
The three main areas of West India – Goa, Gujarat and Maharashtra – all have quite distinct cuisines because of their varied geography and historical influences. Unsurprisingly, given that Goa was a Portuguese colony and trading port for over 400 years, the evidence of Portuguese culinary influence can still be found today, especially in the use of vinegars and sour flavours (such as tamarind and kokum). Also, beef and pork feature in Goan dishes more than in other regions.
Gujarat’s cuisine is predominantly vegetarian and features treats like dhokla (a snack made with a fermented batter) and basundi (a dessert made with sweetened condensed milk flavoured with nutmeg, cardamom and flavoured fruits.)
Mumbai’s cuisine has been influenced by the wave of immigrants throughout history and is reflected in the Irani cafés which popped up across Mumbai throughout the nineteenth century. The cafés which were originally opened by Iranian immigrants served cheap bun maska (bread and butter) and paani kam chai (a strong Iranian tea).
South India
Rice is integral to South India’s cuisine and can be served boiled or as idlis (steamed cakes made from rice batter). In Kerala, seafood is very popular, often cooked in a coconut-based dish. Particularly spicy dishes can be found in Tamil Nadu (especially their Chettinad cuisine) and also in Andhra Pradesh.
Equally popular across India are the delicious snacks – Indians love to snack!
Each region has its own special favourites, including Chhat in Delhi (so many different flavours in one bite!); kebabs in Lucknow, the city of Nawabs – or karti kebabs in Kolkata; Momos (dumplings with various fillings) in Darjeeling or Sikkim; Masala Dosas (rice pancakes filled with vegetables) in South India, and Dum Biryani in Hyderabad. There are many more of course.