Indian cuisine is famously complex and generous in spices—of which there are so many that we like to host a fascinating spice workshop onboard our Ganges cruises.
Don’t be tempted to paint the entire country with one brush, however, as regional differences in cuisine abound. While you’ll find meat and seafood integral to plenty of Indian dishes, there are primarily Hindu regions that avoid beef and primarily Muslim areas that avoid pork—and many that eschew meat entirely, with a broad range of delicious vegetarian dishes.
While traveling in the Golden Triangle, you may be more likely to dine on rich dishes, such as creamy curries and stews. The international influence skews Tibetan here, so dumplings and noodles find their way onto many local menus. Along the Ganges, fresh fruits and vegetables are plentiful, as is seafood. This is the Bengali region of India, and desserts are especially popular here. Think sweet rice pudding and donuts soaked in syrup.