A Little Vegetarian Guide… The Most Delicious Dishes to Try When Traveling in India

Last updated on September 27, 2023

sipping chai tea

The spicy mingling of scents when you step foot into the India is among my favorite memories of my months in South Asia. Before traveling across India on my round the world trip, I had backpacked through Southeast Asia.

And although the food there is tasty, India is paradise of flavors for a vegetarian. The food selection in the country is incredible.

Indian offers hundreds of traditional foods, and all vary from north to south. Each region has unique dishes and a unique suffusion of flavors.

Finding Vegetarian Food in India

palak paneer indian food
With its creamy spinach base and soft cubes of paneer, palak paneer is a flavorful yet straightforward dish that became my go-to meal, offering a taste I knew I’d enjoy anywhere in the country.

Walking through the Indian cities, my nose would lift to air like a puppy catching an intriguing scent. The smell of savory curries, fried dough, and spicy chai tea suffused the air.

I would follow the scent and find the crowd of locals around a tasty street stall chai stand, or a piping hot samosa ready to find it’s way into my hand. I have a deep love of Indian food in every form, so I was in vegetarian foodie heaven.

Much of the country is primarily vegetarian—a few states, primarily in the north, add meat into the diet, and some souther coastal area feature fish. But for the first time in my life, I walked into a restaurant and I could eat nearly every dish on offer.

Usually, when I eat at a restaurant back home in the States, there is a token salad or pasta on the menu, but even then it’s often a dish that I have to order without the meat.

India is different, the entire subcontinent has designed a cuisine intended to taste delicious without meat. There’s no fake meat substitutes and never a need to add extra salt and spices.

Each region of India offers a smorgasbord of options. With that in mind, I could never fully cover all the dishes available. Instead, I’ll run down my favorite eats that I found on my trip.

I traveled from Mumbai to McLeod Ganj, stopping along the way. And while I did eat at South Indian restaurants on my travels north, I haven’t had the pleasure of eating exclusively in that part of the country.

Wait, Is Indian Food All Vegetarian?

a complete meal of traditional indian food with many dishes to sample
One of the great things about loving Indian food is that you can usually find an Indian restaurant run by the Indian diaspora anywhere in the world. In places like Malaysia and Myanmar, the cuisine in some parts is hugely influenced by proximity to India. This shot is from an Indian restaurant in Penang.

The vegetarian tradition in India is strong, deeply rooted in religious beliefs, cultural practices, and ethical considerations. Predominantly vegetarian states such as Gujarat and Rajasthan have elevated plant-based cuisine to an art form, featuring intricate dishes that range from spiced lentil daals to elaborate paneer curries.

Moreover, with a variety of grains, legumes, and vegetables at their disposal, Indian chefs—both home cooks and professionals—have crafted an astonishingly diverse vegetarian menu.

However, it’s important to note that some Indian states have a rich tradition of meat-based dishes. From the tandoori meats and kebabs of Punjab to the seafood curries of coastal states like Kerala and Goa, non-vegetarian food has a prominent place in Indian cuisine.

traditional indian chapati
My niece and I often hunted down Indian restaurants and Indian street food while we backpacked Myanmar. We particularly loved this street food stall serving chapati and dhal in Mandalay.

The type and prevalence of meat or fish in a local’s diet often depends on geographical location, cultural background, and personal preference. For instance, in Muslim-majority areas and states like Kerala, you’ll find a greater emphasis on non-vegetarian dishes.

So, while vegetarian options are abundant—more so than in most other global cuisines—if you’re traveling with a meat-eater, there is often a number of non-vegetarian dishes as well.

Let’s dive into my favorite Indian dishes—if you’re looking for a more comprehensive list, this is explainer on ordering in Indian restaurants is a good start!.

Vegetarian Food Guide for India

A thali is your personalized culinary tour of India, replete with vegetarian delights like paneer curry, daal, chickpea masala, and more, all on a single platter. Really, it’s an abridged anthology of the regional flavors of India, offering a diverse range of dishes that reflect the country’s agricultural abundance and spice trade history.

Indians deeply understand the concept of vegetarianism, and communicating this will not be an issue for anyone  traveling through the country. Veganism is a bit different—most Indians consume a large amount of dairy through yogurt drinks and paneer cheese.

That said, many menus are clearly marked with ingredients, so it’s easy for vegans to avoid the handful of dishes that feature paneer—obviously you’ll also avoid lassis and other yogurt drinks.

Another boon to the vegetarian traveler is the prevalence of English throughout India. Because of the British colonization and Great Britain ruling over India until the mid-20th Century, English is widespread. Poor and rural areas may not offer someone with English fluency, but in these places the food on offer will certainly be vegetarian, so you’re in the clear.

With vegetarianism spread so widely throughout the subcontinent, there is no need to offer a survival guide to Indian food—which I have done for harder-to-travel countries like Bosnia and Myanmar.

plate of indian food
A meal in India doesn’t have to be fancy to be delicious. Sometimes for just a couple of dollars you can have pipping hot fresh curries, dhal, and more served within minutes of ordering.

The majority of Indian foods are served vegetarian by default—meat is added for those tourists and the select few Indians eating chicken or some such. And since cows are off-limits (they are sacred in India), you’ll never worry about finding unexpected beef in your food.

With survival covered—you can always find vegetarian food—let’s instead think of India as a tasting ground for amazing vegetarian food. Let’s dive right in, here are my favorite Indian foods and treats from traveling overland from Mumbai all the way to the far north.

The Indian Thali

Indian Thali, one of my favorite foods in India
A quintessential Indian thali: A large circular plate serves as a canvas for regional flavors, featuring mini-bowls (katoris) of dishes like paneer butter masala, daal, and sambhar, all anchored by a mound of any combination of Basmati rice, crispy dosa, or warm chapati (roti). A thali is a culinary journey across India, one bite at a time. The best part each food is constantly refilled until you are full!

My hands-down ultimate recommendation for a tourist in India—particularly if you’re only in the country for a few days—is to try the Indian thali. At the right establishment, this dish will rock your world.

It’s a sample platter, and which curries and dishes you can sample depends on the restaurant’s speciality. An Indian thali often comes themed to the region you’re visiting—you might eat a sample platter of southern Indian foods if you’re eating at a South Indian thali restaurant.

Sample thalis widely and don’t hesitate to ask for a refill. In Indian culture, the practice of refilling a thali is deeply rooted in the tenets of hospitality and abundance. When you dine at an Indian home or certain traditional restaurants, you’ll often find that as you empty the katoris, or little bowls, they’re promptly replenished by attentive hosts or servers.

This act is not just a service but a gesture of warmth and generosity. Asking for seconds is not frowned upon; in fact, it’s often taken as a compliment to the chef. This open-ended, refillable nature of the thali embodies the Indian ethos of “Atithi Devo Bhava,” which translates to “The guest is equivalent to God.”

If you have time, visit a thali-specific restaurant rather than ordering a thali in a regular restaurant—it makes all the difference in your Indian food journey!

I visited the Natraj Lodge in Udaipur and it is the best thali I have ever eaten—maybe even the best Indian food of my life.

How to Order and Eat an Indian Thali

A classic indian thali served.
Thalis are for everyone, tourists and locals alike. If you’re very hungry, then it’s usually well priced to try a lot of foods. And there’s nearly always a sweet treat for dessert.

When you sit down to enjoy your first thali, you’re not just getting a meal; you’re engaging in an ever-replenishing feast that reflects India’s diverse culinary landscape. Typically served on a circular brass or stainless steel tray, a thali comprises several small metal bowls (katoris), each containing a different dish.

The lineup often varies depending on regional influences—ranging from lentil-based daal and creamy paneer dishes to chickpea curries and spiced potatoes. To accompany these, you’ll generally find fresh chapati or regional breads like paratha or dosa, along with a scoop of rice.

Servers move diligently around the room, ensuring your bowls are never empty. It’s an endless cycle of hospitality where your plate is refilled before you even realize you’re running low. But take note, this process is swift; if you’re satisfied, be prepared to indicate that you’ve had your fill.

On your plate, you’ll also discover accents like sliced onions and wedges of lemon, which add layers of flavor and texture. As for the eating technique, if you don’t see silverware, that’s your cue to go native. Use pieces of the chapati to scoop up the dishes or, if it’s a rice-centric meal, employ the artful technique of mixing and scooping with your fingers.

Extra tip: Savor the experience, but keep an eye on your plate. In this dance of endless refills, your say matters. Signal when you’re content, lest you find yourself in an endless loop of delicious but overwhelming abundance.

South Indian Masala Dosa

traditional south indian dosa
If your dosa isn’t crispy, then something has gone very wrong. Although I was sometimes underwhelmed with the dosa itself, I am a lover of creative condiments, so I never left a dosa meal unhappy so long as I had interesting chutneys to sample.

With my six weeks of sampling and taste testing as I backpacked through India, I ended my trip with several favorite dishes: tomato aubergine curry, palak paneer, and bhel puri (it’s the crunchy—I love the crunch thingies!).

My cousin, also a vegetarian (how ideal was that!), was mildly obsessed with South Indian dosas. And when they’re good, they are incredibly tasty. I like them. This was not one of my favorite Indian foods, but the dosa is pretty unique to India, and given that it was my cousin’s favorite dish, we tried them over and over again.

If the thali looks amazing, a dosa is a culinary spectacle in its own right: a tantalizing, crispy layer that encases a variety of fillings—most commonly, a spiced potato mixture. Though the paper-thin crispiness of the exterior is a dosa’s hallmark, its true versatility shines through in the array of fillings and accompanying chutneys and dips it can be served with.

Contrary to the notion that dosas are strictly dinner fare, you’ll actually find them on the menu from morning to night in many regions, particularly in the southern states of India like Tamil Nadu and Karnataka.

South Indian Dosa meal
This was my first south Indian dosa, which I ordered alongside a yogurt lassi drink. It’s nearly always served with traditional sides and dips.

Street vendors, casual eateries, and upscale restaurants alike offer them throughout the day if you’re in the south. If you’re in places like Chennai or Bangalore, head to popular breakfast joints to kickstart your day with a dosa.

Dosa menus can be expansive, featuring various types from the classic ‘Masala Dosa’ filled with spiced potatoes to innovative variations like ‘Rava Dosa’ made from semolina or the protein-packed ‘Pesarattu’ made of green gram.

If your dosa is accompanied by a small bowl of a white, creamy substance, that’s the coconut chutney—a sidekick that’s light, cooling, and designed to balance out the dish. It can either intensify the flavors of your dosa or provide a soothing contrast, especially if you’ve ventured into spicier territory.

Curd, Lassi, and Dairy

Fruit Salad served with Indian curd
Always be aware of the fruit served alongside your curd and yogurt—apples and even these grapes are off limits unless you’re in a trusted restaurant since those two fruits have porous skin. In this case, I was in the tourist-haven of Rishikesh, so I ate those grapes with gusto and no residual effects.

The dairy in India is a revelation, with its flavor profile and texture making it markedly different from what I was accustomed to elsewhere. Fresh curd is a morning ritual at most restaurants and eateries. If you’re an early bird like me, you might find yourself in the unique situation of waiting for that curd delivery to arrive, a fresh batch heralding the start of a new day.

Curd vs Yogurt

While curd and yogurt share similarities, the key differences lie in the fermentation process and the bacterial strains involved. Curd is often set naturally with airborne bacteria, while yogurt typically employs specific bacterial strains for a more consistent texture and taste. This distinction may sound minute, but it translates to a richness and depth in the curd that you’ll find addictive.

Indian Curds

Pairing curd with a fruit salad is an unparalleled treat. The quality of fresh fruit in India lends itself beautifully to this dairy delight. However, a word to the wise: exercise caution when consuming raw fruits. Skip unskinned apples and grapes, as they’re susceptible to contamination from local water, which will make you sick if you’re unaccustomed to the local water (if you’re a traveler, spoiler alert: you’re not accustomed).

Cooling Companions: Cucumber Raita and More

Curd isn’t just a stand-alone dish; it’s a quintessential sidekick in Indian meals. One popular variant is cucumber raita—a simple yet sublime mixture of curd and diced cucumber that acts as a cooling agent against spicier fare. Don’t pass up an opportunity to sample or make this—it’s an easy dish to replicate, and recipes are abundantly available for those eager to bring a touch of Indian culinary magic into their own kitchens.

lassi drink in India
The Makhania lassi, which is a big concoction of flavors and ingredients blended into a delicious yogurt drink.

Lassi: India’s Famous Yogurt Drink

Lassi holds its own as a ubiquitous drink across the Indian subcontinent. Contrary to the misconception that it’s a ‘tourist-only’ beverage, lassi is a household staple. I watched families, couples, and chatting men slurp down a delicious yogurt lassi drink with their meals.

Made from yogurt, water, and sometimes spices and fruits, it’s a drink enjoyed by people from all walks of life.

One reason for its popularity is its digestive prowess. The probiotics in the yogurt can counterbalance some of the gastrointestinal issues that you might face. I highly recommend incorporating dairy into your diet for this very reason.

And really, the lassi is an easy addition to any meal; most restaurants offer the drink, and since you can’t drink tap water, you might as well order something delicious!

I most often opted for the traditional and refreshingly simple “sweet lassi.” But then a rare find in Pushkar produced the Makhania lassi; it’s infused with saffron extract, almond extract, cardamom, and rose. Then it’s topped with cashews, pistachios, pomegranate seeds, pine nuts, and a sprinkle of coconut. 

My mouth waters at the memory. In fact, I have made it using this Makhaniya Lassi recipe back home and it’s stellar. Plan on sampling these drinks widely and try the unique and fun flavors offered in various regions and cities.

Paneer Tikka and Paneer Tikka Masala

paneer tikka skewers indian food
Unless you’re lactose intolerant, you can’t escape Indian without trying paneer at least one—and probably over and over again. It’s that good.

Paneer is Indian cottage cheese, a versatile ingredient that takes on the flavors of whatever it’s cooked with. “Tikka” refers to pieces of meat or, in this case, paneer that have been marinated and then grilled or cooked on skewers.

Originating from the northern regions of India, Paneer Tikka is traditionally cooked in a tandoor, a cylindrical clay oven that imparts a distinct, smoky flavor to the dish. However, many restaurants and roadside eateries will prepare it in a conventional grill or even a stovetop pan.

So why does this dish occupy a sacred spot among my Indian food favorites? It’s a symphony of contrasts—the crispy exterior and soft, moist center. The tang of the yogurt marination harmonizes with the earthiness of spices like turmeric, cumin, and garam masala.

Given the skewer-dominated world of Indian grilling, this is a good option as a snack before a long travel day, or even part of a meal. Pair it with green chutney—a mint-coriander sauce that adds a zing to each bite. And if you’re lucky, they skewer will incorporate ingredients like bell peppers or onions for an additional layer of flavor.

When you try Paneer Tikka, note the quality of the paneer. It should be firm yet tender, holding its shape while melting in your mouth. Any variation from this texture might indicate that it’s not fresh, a crucial factor that can make or break the dish. If the one you tried wasn’t fresh, don’t give up on the dish.

Or perhaps opt for the saucy version of this traditional Indian food.

Paneer Tikka Masala

paneer tikka masala traditional indian food
Whether you’re a meat eater or a vegetarian, the tikka masala is a must-order. I obviously go for the paneer version, but really it’s all about that sauce.

Imagine this: Chunks of that same paneer—marinated in spices and yogurt and grilled to smoky perfection—are then ensconced in a rich, aromatic tomato-based gravy. The “masala” in the name refers to this tasty sauce, laden with spices like garam masala, cumin, and coriander, sometimes accented with a touch of cream for added richness.

It’s a vegetarian counterpart to the widely popular Chicken Tikka Masala, offering a meatless alternative without compromising on the complex flavors that define Indian cuisine. The paneer in this dish serves as a robust protein, absorbing the spices from both its initial marinade and the eventual masala it’s simmered in.

Order it with a garlic naan bread for true perfection. And let’s not forget its omnipresence—it’s as much at home on a street vendor’s menu as it is in a fine-dining establishment, making it accessible for any budget.

Malai Kofta

The first time I tried Malai Kofta, it was like stumbling upon an undiscovered treasure, a well-kept secret of Indian cuisine that suddenly unveiled itself before me. Picture this: sumptuous balls of paneer and assorted vegetables, finely minced and seasoned, then deep-fried to achieve a luscious, golden brown exterior.

As if that isn’t indulgent enough, these kofta balls are then lovingly placed into a creamy, aromatic tomato-based curry that’s usually adorned with a flourish of cashews or almonds. The “malai” in the name signifies this creamy goodness that is the lifeblood of the dish—a rich, velvety sauce imbued with an intoxicating blend of spices like cardamom, cinnamon, and cumin.

What seals the deal for me and elevates Malai Kofta to one of my all-time favorites is its luxuriously indulgent character. It’s not an everyday dish; it’s a feast, a celebration on a plate. Often reserved for special occasions and festivals, its presence on a menu is a sign that the meal is meant to be memorable. This is why when you order it, whether in a high-end restaurant or a tucked-away eatery, it usually comes with a higher price tag, a subtle nod to its festive allure.

For the discerning traveler who’s a foodie at heart, Malai Kofta offers a unique departure from the well-trodden paths of Butter Chicken and Paneer Tikka. Its deep, nuanced flavors and textures make it a dish that demands to be savored, not rushed. If you find yourself in Northern India, you’ll likely encounter the most authentic renditions, often accompanied by a side of naan or pulao. Though it can be found across India, regional variations can occur. Some might use coconut milk, while others may add a dash of local spices.

It’s important to note that a well-made Malai Kofta will exhibit a harmonious blend of its ingredients. The kofta should be tender but not mushy, and the gravy should be rich but not overpoweringly so. It should be spiced to perfection—a delicate balance that invites you to indulge but doesn’t overwhelm your palate.

For the culinary adventurers out there, Malai Kofta is a dish that deserves a spot on your Indian food bucket list. It’s not just a meal; it’s an experience—a harmonious blend of flavors and traditions that comes together to offer a sumptuous treat for the senses. So, the next time you see it on a menu, don’t hesitate. Indulge. After all, what’s travel without a little bit of indulgence?

Indian Breads

Naan

garlic naan is best side to indian food
I always tell myself I will try one of the other naan varieties, but when the moment comes, I can’t order anything except garlic naan. It’s just too good. It really makes a meal for me when eating Indian food.

The name ‘naan’ is virtually synonymous with Indian breads. And you can’t talk about traditional Indian food without a discussion in this delicious side.

Originating in North India, this leavened bread is soft and slightly chewy, often adorned with toppings like garlic or sesame seeds.—I opt for the garlic 10 out of 10 times. It’s made with white flour, it’s fermented with yeast, giving it its distinctive texture.

Naan is typically baked in a tandoor oven, giving it a smoky flavor and a slightly crispy crust. Ideal for scooping up thick curries and gravies.

Chapati/Roti

My street-stand chapati was served pipping hot and with a little bowl of dhal, a lentil soup.

Chapati is the quintessential Indian bread, especially popular in homes. Made with whole-wheat flour and water, it is rolled out into flat rounds and cooked on a tawa (griddle). It puffs up when exposed to direct flame, signifying it’s perfectly cooked. Chapati is the go-to bread for daily meals in India and basically goes well with most traditional dishes.

Paratha

Think of paratha as the richer cousin of chapati. It is similar in ingredients but involves an extra step: the dough is usually filled with spiced vegetables like potatoes or paneer. It’s then shallow-fried, resulting in a flaky, crisp texture. Parathas are more indulgent and are commonly eaten as breakfast or part of a festive meal.

This is another time when my cousin was fonder of the food that I was. That said, we always ordered a paratha as our snack for long bus or train rides and it never let us down.

Papadams

These are not bread in the conventional sense but deserve mention. Made from lentil or chickpea flour, these thin, crispy rounds are either fried or roasted. Papadams are often served as an accompaniment to meals or as an appetizer, and they come in various flavors, including spicy and peppery options.

If you order them, be prepared for an amazing selection of chutneys, which are usually served alongside papadams. I live for Indian chutneys.

Where to Find Traditional Indian Foods

India is an enormous subcontinent and every Indian state and region has its own culture, customs, and food. There may be foods that you have to actively seek out if you want to sample them outside of the region where they’re most commonly found.

You can find dosa throughout India, but it’s not as common in the north, for example, so you’ll need to find a South Indian restaurant. The same is true of some Punjabi specialities—which are among my favorite dishes we tried.

We had nearly two months to explore the menus and flavors of India and I still only sampled a small percentage of India’s most typical foods. It’ll take a lifetime of visits to truly try them all.

53 thoughts on “A Little Vegetarian Guide… The Most Delicious Dishes to Try When Traveling in India”

  1. Thanks for the appreciation and love for Indian food :)
    Next time you visit India, make sure you land in Bengaluru or Chennai or Hyderabad…
    You will be surprised by the range of vegetarian food and especially of dosas….
    Also if you visit Karnataka never miss a chance to taste the local breads- Akki Rotti/Jowar Roti/Ragi Roti…
    You will definitely love them.

    Reply
  2. Hey Shannon Great blog though but there are very tasty non veg food also. Have you been to Goa? I would suggest you to explore it to discover immense number of seafood!!!

    Reply
    • Thanks for the tip Raja! I actually don’t eat fish (full vegetarian, not pescatarian), but I have friends who raved about Goa’s seafood. :)

      Reply
  3. Hey, I am so glad to read your post because I love masala dosa and lassi. Ahhhh!!! I finished my meal. But, after reading your post, again I have to eat. Lol! Anyways, The way you explain traditional Indian food is truly awesome.

    Reply
  4. Hey Shannon, The food in India is really awesome, Changes the specialty of foods according to the changes in 200-500 miles.. hehe :). Broadly classified in to 3 areas, North Indian foods, South Indian foods and West Indian Foods. I was automatically changed in to Vegetarian food lover when I was in North India :) . Really delicious Foods, South India is Famous for Sea food and Lake food, the Fish Curry… It’s really superb!!! , I didn’t visit West India to taste their variety of Foods, but I tasted when I was in Delhi, It was MOMO, very Tasty!
    You should also try the fish Curry whenever you find a chance to travel in in Alleppey, Kerala, we can do fishing and cook fish curry with experts in Houseboats.. :)

    Reply
  5. Hey Shannon, This is great to read that you like our country, Actually there is a lot of dishes you must taste while traveling India. Have you been to Kerala before? Actually I am from Kerala and I can’t even express you, the feeling that I have when it comes to food. Kerala also have huge varieties of foods including Kerala Sadya. When ever you plan to kerala do not forget to have appam, sadya, special malabar snacks etc.

    Reply
    • I have not yet been to Kerala and I deeply would love to explore the area and the food especially! Thank you for the recommendations, you can be sure that I have noted them down and will certainly try each one when I make it to southern India! :)

      Reply
  6. It is with a very broad smile that I read this entry. I can't actually stop smiling. It feels so nice that all the people here had nice experience with the humble Indian cuisine. It is a matter of immense happiness for a local like me. I too, like Mary, am brought up in the deep South and yes, the taste of local food there is exotic. I have been to Udaipur a couple of years ago. Dinner at Natraj restaurant was a mouth-watering treat. I like to share my blog here.

    http://creativefactory.blogspot.com

    Reply
    • The food in India is truly one of those things that I wax poetic about – and
      the southern food, oh so delicious. I truly have not met a single traveler
      who does not rave about the eating experience in India – like the people it
      is varied and completely unique.

      Reply
  7. I remember that I was so hesitant before to try Indian cuisine but I changed right after I had some. Its the thought of trying the unknown that got me scared.

    Reply
  8. I remember that I was so hesitant before to try Indian cuisine but I changed right after I had some. Its the thought of trying the unknown that got me scared.

    Reply
  9. Thali's are our favorite too. I love how the food just keeps on coming. More scoops of rice, more curries, more anything you want. I am always overstuffed when leaving the restaurant. People say that you lose weight in India, Dave and I gained weight!!! (yep, we are a little on the piggy side:) I can't get enough of paneer.

    Reply
    • I am right there with you on the gaining weight…at least I did until I
      started getting sick regularly – perhaps that's why everyone says they lose
      weight too! So perhaps it's a sign you guys are doing well on that front
      :-)

      Reply
  10. I am right there with you on the gaining weight…at least I did until I
    started getting sick regularly – perhaps that's why everyone says they lose
    weight too! So perhaps it's a sign you guys are doing well on that front
    :-)

    Reply
  11. Thali's are our favorite too. I love how the food just keeps on coming. More scoops of rice, more curries, more anything you want. I am always overstuffed when leaving the restaurant. People say that you lose weight in India, Dave and I gained weight!!! (yep, we are a little on the piggy side:) I can't get enough of paneer.

    Reply
  12. I LOVE Indian food, especially Thali!! Have never tried the dosas though, I haven't heard of them until now. Will definitely look out for them next time I eat Indian.
    Actually I just wrote a blog about the best countries to visit for vegetarian food lovers, and India is by far number one, the choices are just endless..

    Reply
    • Oh man! You definitely need to try a dosa at the next opportunity. I was
      traveling w/my cousin and it is her absolutely favorite Indian dish. As for
      the vegetarian countries – you are so right, it was pretty fabulous to
      travel there and have endless, endless foodie choices. :-)

      Reply
    • With you on the palak paneer – with all that I have tried, I still come back
      to it as my fav too :-) Your carnivorous self is on your own with the
      Chicken Saag – blech ;-)

      Reply
  13. With you on the palak paneer – with all that I have tried, I still come back
    to it as my fav too :-) Your carnivorous self is on your own with the
    Chicken Saag – blech ;-)

    Reply
  14. Oh man! You definitely need to try a dosa at the next opportunity. I was
    traveling w/my cousin and it is her absolutely favorite Indian dish. As for
    the vegetarian countries – you are so right, it was pretty fabulous to
    travel there and have endless, endless foodie choices. :-)

    Reply
  15. I LOVE Indian food, especially Thali!! Have never tried the dosas though, I haven't heard of them until now. Will definitely look out for them next time I eat Indian.
    Actually I just wrote a blog about the best countries to visit for vegetarian food lovers, and India is by far number one, the choices are just endless..

    Reply
  16. As soon as I read the post I had a feeling it would be the same place! I remember sitting upstairs at Natraj's as the only foreigner there as well and loving every minute…two, three, four servings…I couldn't stop!

    Reply
  17. What a fabulous post… I love Indian food and I'm happy that it seems to be going more mainstream in many cities. Where I grew up in the states (deep south), you were considered sort of weird if you liked it.

    The spices are really good for you

    Reply
    • I'm not from the particularly deep south, but I definitely know what you
      mean – there are still not a lot of great choices for Indian restaurants in
      the places that I have lived in Florida – some of my “home” friends would be
      perfectly mystified if I suggested going for Indian! :-)

      Reply
  18. I'm not from the particularly deep south, but I definitely know what you
    mean – there are still not a lot of great choices for Indian restaurants in
    the places that I have lived in Florida – some of my “home” friends would be
    perfectly mystified if I suggested going for Indian! :-)

    Reply
  19. I hear you – it's after writing these entries that I decided that Indian
    foods were top on my list of restaurants to find when I was in NYC these
    past couple days! You're lucky to live in a big city with a lot of great
    choices!! :-)

    Reply
  20. Thanks for the correction – I had no idea. One of the restaurants in the
    north told us we couldnt order a dosa because the Tandoor oven was down!
    Chalk that up to being a tourist I guess :-)

    All of those curries you describe sound absolutely amazing – I am a sucker
    for any of the coconut curries and dishes, so you have certainly given a few
    fantastic ones for me to add to my list for next time I'm in the country!
    I'll have to keep a keen eye out for the Ishtoo if I'm in any more homey
    environments. Thanks again for the feedback, you have me excited to get back
    to India and try some new dishes :-)

    Reply
  21. I completely agree on the South Indian dishes, although I didn't make it to
    the south, so I am sure that there were a bunch of specialties that I missed
    out on. When I get back to India I definitely starting the exploration in
    the south :-) Those crispy dosas and street samosas are just too alluring –
    hope you found a good substitute for lunch in South America! :-)

    Reply
  22. That is EXACTLY the one!! I love that you went there too – it was one of my
    fav foodie experiences in India becuase I was absolutely the only Westerner
    there :-)

    Will have to add the Gujarati thali to my list of things to try when I get
    back to India – I am with you on the India longing, pondering how soon I can
    get back over there… :-)

    Reply
  23. What a fabulous post… I love Indian food and I'm happy that it seems to be going more mainstream in many cities. Where I grew up in the states (deep south), you were considered sort of weird if you liked it.

    The spices are really good for you

    Reply
  24. I'm lucky, Vancouver offers many types of Indian cuisine. I've tried dosas and thalis. Ooh, those pics are making my mouth water.

    Reply
    • I hear you – it's after writing these entries that I decided that Indian
      foods were top on my list of restaurants to find when I was in NYC these
      past couple days! You're lucky to live in a big city with a lot of great
      choices!! :-)

      Reply
  25. Actually Dosas are not cooked in the tandoor (a relatively recent introduction to the south) but on either a griddle top or a 'tawa', a flat, usually cast iron (but nowadays often nonstick) pan. Much like a crepe!

    As for favorites, I love avial (which you might have in the thali there, it's a dry coconut and vegetable curry) and pumpkin curry. But my favorite dish of all must be vellayappam and ishtoo. Vellayappam is like a hybrid of a dosa and idli – the batter is fermented overnight and is slightly sweeter than either dosa or idli, it's cooked in a special curve bottomed pan. Ishtoo is the simplest curry – potatoes, onions, a chili pepper, salt and coconut milk, simmered in a clay pot. You'd rarely find it in a restaurant, but it's the most wonderful and comforting food.

    Reply
    • Thanks for the correction – I had no idea. One of the restaurants in the
      north told us we couldnt order a dosa because the Tandoor oven was down!
      Chalk that up to being a tourist I guess :-)

      All of those curries you describe sound absolutely amazing – I am a sucker
      for any of the coconut curries and dishes, so you have certainly given a few
      fantastic ones for me to add to my list for next time I'm in the country!
      I'll have to keep a keen eye out for the Ishtoo if I'm in any more homey
      environments. Thanks again for the feedback, you have me excited to get back
      to India and try some new dishes :-)

      Reply
  26. You don't happen to be talking about Natraj's restaurant in Udaipur??? I love their thalis! Although the best I've ever had were in Ahmedabad. A Gujarati thali is my favorite meal on the planet…

    Why do I have to be so far away from India right now?! Ahhhh!!

    Reply
    • That is EXACTLY the one!! I love that you went there too – it was one of my
      fav foodie experiences in India becuase I was absolutely the only Westerner
      there :-)

      Will have to add the Gujarati thali to my list of things to try when I get
      back to India – I am with you on the India longing, pondering how soon I can
      get back over there… :-)

      Reply
      • As soon as I read the post I had a feeling it would be the same place! I remember sitting upstairs at Natraj's as the only foreigner there as well and loving every minute…two, three, four servings…I couldn't stop!

        Reply
  27. I should not have clicked on this before lunch! Most Indian restaurants in the United States and Europe focus on northern Indian dishes that are usually creamy, heavy curries. But, after traveling through India our favorite meals were thalis, dosas and snack food (e.g., samosa chaat). We are always on the lookout now for southern Indian restaurants when we travel but the dosas never seem to be the same.

    Reply
    • I completely agree on the South Indian dishes, although I didn't make it to
      the south, so I am sure that there were a bunch of specialties that I missed
      out on. When I get back to India I definitely starting the exploration in
      the south :-) Those crispy dosas and street samosas are just too alluring –
      hope you found a good substitute for lunch in South America! :-)

      Reply
  28. I'm lucky, Vancouver offers many types of Indian cuisine. I've tried dosas and thalis. Ooh, those pics are making my mouth water.

    Reply
  29. Actually Dosas are not cooked in the tandoor (a relatively recent introduction to the south) but on either a griddle top or a 'tawa', a flat, usually cast iron (but nowadays often nonstick) pan. Much like a crepe!

    As for favorites, I love avial (which you might have in the thali there, it's a dry coconut and vegetable curry) and pumpkin curry. But my favorite dish of all must be vellayappam and ishtoo. Vellayappam is like a hybrid of a dosa and idli – the batter is fermented overnight and is slightly sweeter than either dosa or idli, it's cooked in a special curve bottomed pan. Ishtoo is the simplest curry – potatoes, onions, a chili pepper, salt and coconut milk, simmered in a clay pot. You'd rarely find it in a restaurant, but it's the most wonderful and comforting food.

    Reply
  30. You don't happen to be talking about Natraj's restaurant in Udaipur??? I love their thalis! Although the best I've ever had were in Ahmedabad. A Gujarati thali is my favorite meal on the planet…

    Why do I have to be so far away from India right now?! Ahhhh!!

    Reply
  31. I should not have clicked on this before lunch! Most Indian restaurants in the United States and Europe focus on northern Indian dishes that are usually creamy, heavy curries. But, after traveling through India our favorite meals were thalis, dosas and snack food (e.g., samosa chaat). We are always on the lookout now for southern Indian restaurants when we travel but the dosas never seem to be the same.

    Reply

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