INDIAN CUISINE

There is no better way to discover India than through the exploration of its multi-faceted exquisitely scented cuisine.

The Indian gastronomy is a true journey of the senses, a blend of flavours, aromas, and colours that vary from region to region. Each dish, each ingredient, and each spice tells the story of the local culture and traditions.

Here’s a closer look at the regional cuisines you can discover across India.

Tamil Nadu : Spicy and Fragrant flavours

Tamil Nadu in southern India has a rich, spicy cuisine. Chilli, curry leaves, turmeric, cardamom, cumin, ginger, and coriander are all key ingredients.
Start your day with dosai; these are thin pancakes that can be had plain or with ghee (liquefied butter), sometimes topped with potatoes (masala dosa) or any other toppings, or try the idli, which are steamed rice cakes served with coconut or tomato chutney and filter coffee. Among the many popular main dishes available, Sambar, which is a vegetable and lentil curry, or the tamarind sauce-based fish curry that are served on rice are the most common in this region. The meal ends with a bowl of rasam, a spicy tamarind-based soup. Don't forget to try Biryani, a rice flavoured with spices, vegetables, and meat, which perfectly embodies the intense flavours of southern India.

Pondicherry: A stopover of flavours

Pondicherry, with its colonial heritage, offers a unique cuisine that blends French, Vietnamese, Burmese, and Malaysian influences. This diversity is reflected in dishes such as Vindaloo (a vinegar-based dish, usually with chicken, beef or pork), lamb chop fritters, and the Creole salad. Vadagam (fermented spices) with duck and the Vivika cake (a traditional dessert) are also must-tries. The fusion of these different traditions gives Pondicherry's cuisine a unique touch that delights the taste buds of all gourmets.

Kerala: Ayurvedic cuisine and seafood

Kerala, on the southwest coast, is famous for its cuisine influenced by ancient traders and navigators. This region, which is also a major centre of the Spice Route, makes extensive use of coconuts and offers delicious seafood dishes. The Keralese are also very concerned about their well-being, following the principles of Ayurveda to balance the doshas (Vata, Pitta, Kapha) in their diet. The specialities not to be missed include the Malabar parotta (flaky bread), appam (rice pancake), puttu (rice cake), and payasam (sweet vermicelli dessert). The Assads (shrimp or fish dishes) make up the local delicacies that are often served with rice. Kaleu, an alcoholic drink derived from the palm and coconut tree, is another local must-try. For a souvenir, think of buying dried bananas and the Munnar tea, renowned for its quality.

Northern India: An abundance of flavours

Northern India is a culinary treasure trove, where wheat plays a central role. Bread is omnipresent, with nans and rotis (leavened bread cooked in the tandoor) often accompanied by a dish of dhal (lentils), chickpeas, or paneer (Indian cheese). The Thalis are platters made up of a variety of dishes that allow you to sample a range of 5 flavours: sweet, savoury, sour, spicy, and bitter. Curries are often rich and fragrant, while raitas (yoghurt with onions) add a touch of freshness. Mainly vegetarian, you can also find tandoori chicken or chicken tikka butter masala in some restaurants. The meal is usually followed by a chai (tea) or lassi (yoghurt-based drink), perfect for soothing the taste buds after a feast.