National Classics

• Thali (Thali Meal): A large platter featuring a variety of curries, lentil soup, yogurt, rice, and flatbreads—an ideal introduction to Indian cuisine.
• Tandoori (Tandoori Grilled Meats): Chicken or lamb cooked in a clay oven, served with onions and lemon.
• Butter Chicken: A mild tomato-cream curry, highly popular among international visitors.
• Biryani: Fragrant spiced rice dish, with the Hyderabad version being the most famous.
• Naan and Dosa: Northern naan breads and Southern fermented rice crepes (dosa) each have their own unique appeal.

Street Food

• Samosa (spiced pastry), Pani Puri (crisp hollow puri filled with tangy liquid).
• Chaat varieties, Pakora (fried vegetables).
• Masala Chai (spiced tea), Lassi (yogurt drink), and sugarcane juice.

Practical Tips

• Stalls with lots of local customers usually have fast turnover and fresh ingredients, but those with sensitive stomachs should start with cooked and vegetarian dishes to gradually adapt to the spices.
• Drink only bottled water, avoid ice in drinks, cut-up unknown fruits, and raw cold dishes. Carry digestive medicine just in case.
• India has a large vegetarian population. On menus, a green dot indicates vegetarian dishes and a red dot indicates meat dishes—check these symbols before ordering.
• Northern cuisine tends to be rich in cream and spices, while Southern cuisine is more tangy-spicy and rice-based. First-time visitors might want to try Butter Chicken and Biryani.
• Restaurant bills may include a service charge. Tipping is generally around 5–10%. High-end restaurants may already include the service fee.
• For street food, choose busy stalls with freshly made items and avoid food that has been sitting out for too long.
• During religious fasting days and festivals, some restaurants may serve only vegetarian food. Check local holiday schedules before you go.