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Eating in India
Eating in India
Indian cuisine is superb and takes its place among the great cuisines of the world. There is a good chance that you'd have tasted "Indian food" in your country, especially if you are a traveller from the West, but what India has exported abroad is just one part of its extraordinary range of culinary diversity.
Indian food has well-deserved reputation for being hot, owing to the Indian penchant for the liberal use of a variety of spices, and potent fresh green chilis or red chilli powder that will bring tears to the eyes of the uninitiated, and found in unexpected places like sweet cornflakes (a snack, not breakfast) or even candies. The degree of spiciness varies widely throughout the country: Andhra food is famously fiery, while Gujarati cuisine is quite mild in taste.
To enjoy the local food, start slowly. Don't try everything at once. After a few weeks, you can get accustomed to spicy food. If you would like to order your dish not spicy, simply say so. Most visitors are tempted to try at least some of the spicy concoctions, and most discover that the sting is worth the trouble.
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India Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.