India is a vibrant and diverse country where each state presents its own culture, traditions, language, and way of life. It comes as no surprise, then, that every state boasts its own regional cuisine based on seasonal produce, livestock, and the influences of culture and religion. Indian cuisine celebrates the senses and is characterized by a great variety of spices and flavors.

Produce from gardens often located near cities remains remarkably fresh and forms an integral part of eating in India.

Hindus revere the cow: beef is not eaten. Pork is forbidden for Muslims: pork products do not appear on the menu. Buddhists and Jains respect all forms of life. Consequently, vegetarian cuisine holds pride of place. Meat lovers can enjoy chicken, lamb, mutton, and to a lesser extent, goat.

Coastal regions offer delicious fish dishes. As for spices, the further south you travel, the more prominent they become.

Rice

The foundation of Indian cuisine (500 grams, even a kilogram per meal per person are common), rice is served generously. Cooked plain or with spices, it is essential throughout the country.

Curries

Beneath this generic name lies a skillful blend of spices unique to each cook: cumin, cardamom, coriander seeds, garam masala, ginger, cayenne pepper, tamarind, turmeric, saffron, paprika—so many flavors expertly combined to create savory marinades.

Curries appear in the vast majority of Indian dishes. Some are spicier than others, yet all bring flavors distinctly Indian.

Tandooris

The tandoor is a clay oven, used particularly in Punjab in northern India. Each family once owned such an oven. Bread (naan or chapati), chicken, lamb, and even fish were cooked in it.

Meats (tandoori chicken, lamb, fish) coated in yogurt mixed with spice powder marinate overnight before being cooked in the tandoor. Tandoori can be served with refreshing accompaniments like yogurt or coconut milk.

Breads

Numerous and varied, don't hesitate to sample them all: naan, chapati, paratha, puri… Cooked on a griddle, in an oven, in a tandoor, or even fried (puri), they hold a place nearly equal to that of rice.

Dhal (or Dal)

A curry of lentils and legumes, it can be prepared with nearly 60 different types of vegetables. Indians adore it. With rice, it constitutes the great popular dish: Dhal baht, meaning rice (baht) and lentils. Served on a large plate (the Thali), it may or may not be accompanied by some pieces of meat or fish.

Chai

An indispensable beverage throughout the Indian subcontinent, chai (sweetened milk tea) can be either a perfectly refreshing or surprising drink. Sometimes served with spices (Kashmir, Rajasthan), Indians consume it without restraint. Otherwise, you can drink black tea, more conventional but also blander.

Beers

In recent years, many breweries have emerged. Served in imposing 70 cl bottles, beer constitutes a luxury beverage (its price far exceeds that of a simple meal) widely consumed by the upper middle classes.