My 10-Day Work Trip to India: Exploring Local Food and Culture

James:

"I’ve just landed in India for a 10-day work trip. I’ve heard so much about Indian food, but I’m not sure where to start! Can anyone help me figure out what to try and what to avoid?"

Rajesh:

"Welcome to India, James! I’m Rajesh, and I’d be happy to guide you through some of the must-try dishes and local food culture here. You’re going to love it!"

Scenario:

On my arrival in India, I found myself both excited and overwhelmed by the variety of food options. After meeting Rajesh, a local who works in the same area, I was eager to ask him for food recommendations. He quickly became my guide, helping me navigate through the food culture and ensuring I didn't miss out on the essentials.

Must-Try Dishes in India During a 10-Day Work Trip

1. Breakfast

Chole Bhature: A North Indian breakfast favorite, consisting of spicy chickpeas served with large, fluffy fried bread.
Idli-Sambar: A South Indian classic with steamed rice cakes (idli) served with spicy lentil soup (sambar).
Aloo Paratha: A stuffed flatbread with spiced mashed potatoes, typically served with yogurt and pickles.
Poha: Flattened rice cooked with mustard seeds, turmeric, and vegetables, often eaten with a cup of chai.
Vada Pav: A spicy potato fritter sandwich, popular in Mumbai.
Chettinad Chicken: A spicy and aromatic chicken curry from Tamil Nadu, known for its complex blend of spices.
Misal Pav: A spicy curry made of sprouted lentils, topped with fried onions and served with bread rolls.
Pesarattu: A green gram pancake from Andhra Pradesh, served with ginger chutney.
Dhokla: A steamed, spongy snack from Gujarat, made from fermented rice and chickpea batter.
Parotta: A flaky layered flatbread from Kerala, often served with spicy meat curry.
Sabudana Khichdi: A light and wholesome dish made with tapioca pearls, peanuts, and potatoes, popular during fasting in Maharashtra.
Appam with Stew: A Kerala specialty, soft rice pancakes served with a flavorful coconut milk stew.
Upma: A savory porridge made from semolina, typically flavored with mustard seeds, curry leaves, and vegetables.
Khakra: A crunchy, baked flatbread from Gujarat, typically eaten with pickle and yogurt.
Vermicelli Upma: A variation of upma made with vermicelli, often including peas and vegetables.
Thalipeeth: A multi-grain flatbread from Maharashtra, served with yogurt or chutney.
Poornalu: A stuffed sweet dumpling made from rice flour, sugar, and coconut, popular in Andhra Pradesh.
Kesari Bath: A sweet semolina dessert, often served as breakfast in Karnataka.
Bamboo Chicken: A tribal dish from the North-Eastern states, where chicken is marinated and cooked in bamboo shoots over a fire.
Oats Idli: A healthier twist on the classic idli, made with oats for a fiber-rich breakfast.
Pongal: A rice and lentil dish typically flavored with black pepper, cumin, and ginger, popular in Tamil Nadu.
Khaman: A savory, steamed cake from Gujarat made from chickpea flour.
Bhel Puri: A tangy, crunchy snack made with puffed rice, vegetables, and tamarind chutney, widely available in Mumbai.
Halwa (Carrot/Gajar Halwa): A sweet dish made from grated carrots, milk, and sugar, often served at breakfast or dessert in Punjab.
Sweet Lassi: A refreshing yogurt-based drink from Punjab, often served sweet or salted.
Chaas: A buttermilk drink flavored with spices, commonly consumed in Rajasthan and Haryana.
Fried Poori with Potato Curry: A popular breakfast option in North India, served with a spicy potato curry.

2. Lunch

Biryani: A fragrant rice dish with meat or vegetables, cooked with aromatic spices. It’s a must-try, especially in Hyderabad!
Butter Chicken: A creamy tomato-based curry with tender chicken pieces, typically served with naan.
Dal Tadka: A simple yet flavorful dish made with lentils cooked with garlic, cumin, and ghee.
Rogan Josh: A flavorful lamb curry with aromatic spices, native to Kashmir.
Paneer Tikka: Grilled cubes of marinated paneer (Indian cheese), often served as a starter.
Malai Kofta: A rich curry made with deep-fried balls of paneer and vegetables in a creamy tomato sauce.
Chettinad Mutton Curry: A hot and spicy curry from Tamil Nadu made with tender mutton and a blend of aromatic spices.
Fish Curry: A regional favorite in coastal areas, typically made with fresh fish and a spicy coconut-based gravy.
Vegetable Pulao: A rice dish cooked with mixed vegetables and mild spices.
Roti with Saag: Whole wheat bread served with a thick green vegetable curry, popular in Punjab.
Goan Prawn Curry: A tangy and spicy curry made with fresh prawns and coconut milk.
Shahi Paneer: A rich and creamy curry made with paneer, nuts, and saffron, common in Mughlai cuisine.
Gobi Manchurian: A crispy cauliflower dish cooked in a tangy, spicy sauce, very popular in Indo-Chinese cuisine.
Hyderabadi Haleem: A rich meat stew with wheat and lentils, typically served during special occasions.
Chana Masala: A flavorful chickpea curry made with tomatoes, onions, and a variety of spices.
Palak Paneer: A spinach-based curry with paneer cubes, commonly eaten in North India.
Goan Bebinca: A traditional coconut milk dessert, layered with a rich flavor.
Khichdi: A rice and lentil dish, often considered a comfort food, especially during illness.
Bamboo Shoot Curry: A popular dish in the North-Eastern states made with bamboo shoots and vegetables.
Rajasthani Laal Maas: A fiery hot lamb curry, made with red chilies and spices.
Chicken Chettinad: A spicy chicken curry from Tamil Nadu with bold flavors of dry roasted spices.
Dum Aloo: Small potatoes cooked in a rich gravy with aromatic spices.
Baingan Bharta: A smoky-flavored mashed eggplant dish popular in North India.
Toor Dal: A hearty yellow lentil curry, typically eaten with rice in South India.
Chapati with Mixed Vegetable Curry: A whole wheat flatbread served with a mixed vegetable curry.

3. Dinner

Butter Chicken: A creamy, spiced chicken curry, best enjoyed with naan or rice.
Gulab Jamun: A popular dessert made of fried dough balls soaked in sugar syrup, perfect after a spicy meal.
Hyderabadi Biryani: The famous rice dish made with marinated meat and cooked to perfection, usually served with raita.
Stuffed Paratha: Flatbread stuffed with a mixture of vegetables or paneer.
Vegetable Korma: A mild, creamy curry made with mixed vegetables.
Pulao: A simple rice dish cooked with vegetables or meat, flavored with spices.
Tandoori Roti: Whole wheat bread baked in a clay oven, typically served with curries.
Sarson Da Saag and Makki Di Roti: A traditional Punjabi dish of mustard greens served with corn flatbread.
Grilled Tandoori Chicken: Marinated chicken grilled to perfection, often served with mint chutney.
Lamb Shank Curry: A slow-cooked lamb shank in rich, aromatic spices.
Chili Paneer: A popular Indo-Chinese dish with spicy, deep-fried paneer chunks.
Fish Tikka: Grilled fish pieces marinated in yogurt and spices, served as an appetizer or main dish.
Palak Chaat: A crispy spinach dish, served with yogurt and chutney.
Potato Biryani: A flavorful rice dish made with potatoes and a medley of spices.
Rajasthani Gatte Ki Sabzi: A gram flour-based curry from Rajasthan with dumplings cooked in a spicy gravy.
Chana Pulao: A rice dish with chickpeas and aromatic spices.
Achari Paneer: Paneer cooked with pickle spices, giving it a tangy flavor.
Jeera Rice: A simple rice dish flavored with cumin seeds.
Shrimp Malai Curry: A creamy shrimp curry with coconut milk, served with rice.
Beef Vindaloo: A spicy and tangy beef curry from Goa.
Khoya Methi Malai Murg: A rich chicken curry made with fresh fenugreek and cream.
Masoor Dal Tadka: A lentil dish tempered with garlic and cumin, perfect for dinner.
Vegetable Samosa: A fried pastry filled with spiced potatoes and peas, often served as a starter or snack.
Rava Dosa: A crispy, thin pancake made with semolina and rice flour, served with chutney and sambar.

4. Snacks

Vada: A savory fried doughnut made from urad dal, commonly enjoyed as a snack.
Chaat: A popular street food including bhel puri, pani puri, and dahi puri, with various chutneys.
Pakora: Deep-fried fritters made with vegetables or chicken, often served with green chutney.
Banana Chips: A crispy snack made from thinly sliced raw bananas, deep-fried in coconut oil.
Kachori: A deep-fried pastry filled with spiced potatoes, peas, or lentils.
Aloo Tikki: Fried potato patties, typically served with chutney or yogurt.
Fried Moong Dal: A crunchy, savory snack made from fried split yellow lentils.
Chana Chaat: A refreshing chickpea salad with onions, tomatoes, and spices.
Papri Chaat: Crispy flatbreads topped with yogurt, chutney, and spices.
Khakra: A crispy, baked flatbread, usually served with pickle or yogurt.
Sundal: A South Indian snack made with boiled chickpeas or lentils, tempered with mustard seeds and curry leaves.
Jalebi: A deep-fried sweet soaked in sugar syrup, popular in North India.
Sabudana Vada: A crispy fritter made from tapioca pearls, typically served during fasting days.
Pani Puri: Hollow, crispy puris filled with spicy water and tamarind chutney.
Pav Bhaji: A spiced vegetable mash served with buttered bread rolls, popular in Mumbai.
Hakka Noodles: Indo-Chinese noodles stir-fried with vegetables, soy sauce, and spices.
Vegetable Spring Rolls: Crunchy rolls filled with spiced vegetables, often served with dipping sauce.
Dahi Puri: A variation of pani puri, filled with yogurt and tangy chutneys.
Vegetable Pakoras: Fritters made from mixed vegetables and chickpea flour.
Mirchi Bajji: Green chilies stuffed with tamarind paste, dipped in batter, and deep-fried.
Khichdi Pakora: A variation of pakora made from rice and lentils.
Vermicelli Upma: A light snack made with semolina and vegetables.
Fried Fish Bites: Small pieces of marinated fish, deep-fried to perfection.

James:

"Rajesh, I’m overwhelmed by all these food options! What should I definitely not miss during my trip?"

Rajesh:

"I’d say don’t miss out on a traditional Biryani, especially if you're in Hyderabad. It's an iconic dish. And of course, Masala Dosa for breakfast is a must-try if you’re in South India. The variety of spices and flavors will truly give you a taste of India!"

James:

"That sounds delicious! Are there any foods I should avoid during my trip?"

Rajesh:

"While India’s food is fantastic, it’s best to avoid street food from unhygienic stalls or places with questionable cleanliness. Also, be cautious with very spicy dishes if you’re not used to them. Some local dishes can be much spicier than you might expect!"

James:

"Thanks so much for the advice, Rajesh! I’m sure this will help me make the most of my 10 days here."

Rajesh:

"You’re welcome, James! Enjoy your trip, and don't forget to savor every bite. There’s so much to discover here!"