Indian cuisine is relatively common in the U.S. — it can be found in hundreds of restaurants, cafes and even at the grocery store. However, there is nothing like experiencing the delights of the cuisine first-hand during an India expedition with IE.

The most common delicacies of India can be enjoyed nearly anywhere, but when travelers visit the country itself, they have the opportunity to explore the vast range of elements that make up authentic Indian food.

According to International Expeditions Art Director Charlie Boyd, the most surprising part of the food on his India tour was what he tasted at our family-run jungle lodges in Bandhavgarh and Kanha. “Fresh, local ingredients really made meals at the jungle lodge taste like authentic home-cooking. All of the guests on our India tour thought this food blew away what we eat in Mumbai’s five-star restaurants.”

For those curious to try their hand at cooking Indian cuisine, our jungle lodge chef Dimple will let you take a peek in the kitchen, and even has a handmade book of recipes that she sells, Favorite Recipes of Kanha and Bandhavgarh Jungle Lodges.

Because India is expansive and varied in terms of climate and geography, different regions use different ingredients. North Indian food is often prepared with yogurt, while South Indian food frequently features coconut milk as a counter to the spices. The cuisine of coastal regions will also vary notably from that of mountainous, landlocked regions.

Another influence on the food is the religions and ethnic groups of India. Hindus, Buddhists, Muslims, Jews and Sikhs mix throughout the country, creating various eating prohibitions. However, all religions, regions and classes are united by one culinary art — flavoring with spices — which is why it is rich and enjoyable every time.


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