India is not one cuisine but dozens. A plate-by-plate route through the regional flavours that justify a trip on their own.
To travel India through its food is to discover a new country every few hundred kilometres. The same spice behaves differently in every kitchen.
Coast to coast
Sample fiery Chettinad curries in Tamil Nadu, delicate Goan seafood laced with coconut and kokum, and the slow-cooked dum biryanis of Hyderabad. Each tells the story of its geography and trade.
The sweet finish
End in the east, where Bengal's milk-based sweets — rosogolla, sandesh, mishti doi — turn dessert into an art form. Come hungry; leave with a list of dishes to recreate at home.
Written by Vikram Singh · 30 March 2026
