India

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  Agra

  Roughly 125 miles south of Delhi in the state of Uttar Pradesh, Agra is, like much of India, a study in contrasts—where the truly spectacular Taj Mahal and impressive Agra Fort loom large and grand over a dirty, congested city where bicycles and tuk-tuks compete for street space with wandering water buffalo, monkeys, goats, and donkey-pulled wagons. This was India’s capital for more than a century under the Mughal empire, whose most magnificent relic—the Taj Mahal—has proven both a blessing (huge amounts of tourism) and a thorn (nearby factories closing due to anti-pollution regulations) to the local population. The persistent touts and inflated souvenir prices, especially in the busy Taj Ganj hotel area, make it easy to write Agra off as another over-stimulating tourist city, existing to rip off visitors to India’s single biggest attraction. But dig a little deeper and you’ll discover fascinating market lanes, terrific shopping, and excellent local food, from the ubiquitous petha sweets to streetside-fried parathas and other Mughlai specialties. Hey, you might be here for the Taj—but you gotta eat, too.

  Note: It may be helpful to hire a local English-speaking guide if you wish to pursue all of these Agra foods, as some addresses are vague and difficult to find (plus translation is always helpful). Inquire at your hotel about hiring someone for the day.

  Roughly 125 miles south of Delhi in the state of Uttar Pradesh, Agra is, like much of India, a study in contrasts—where the truly spectacular Taj Mahal and impressive Agra Fort loom large and grand over a dirty, congested city where bicycles and tuk-tuks compete for street space with wandering water buffalo, monkeys, goats, and donkey-pulled wagons. This was India’s capital for more than a century…   Read more

   

  Find local foods in Agra.

  Bedai and jalebi

  Paratha

  Mughlai food

  Petha

  Dalmoth

  Delhi

  India’s high-profile capital city, New Delhi, is every bit as complicated as the country itself, a dynamic crush of humanity at turns glittery and cosmopolitan as well as dysfunctional and destitute. It’s where perpetually traffic-clogged, tree-lined highways, the sides of which see a virtual stream of homeless migrants, lead to affluent gated communities and overcrowded Islamic enclaves, high-end shopping malls and magnificent centuries-old tombs, forts, mosques, and ruins that speak loudly of another era—certainly one no less complex than now. For Delhi, having lived through a roller coaster of dynasties and empires, is said to have been the site of eight cities, from the 11th-century Lal Kot (now the beautiful Qutb Minar complex) through the Mughals’ 17th-century walled city Shahjahanabad (now labyrinthine Old Delhi) to the British-built New Delhi of today. It’s never been a simple, or easy, place to be—not for the diverse population of 22 million (give or take) living under its smog-dulled sky, nor for travelers passing through.

  But “Dilli,” in the fond words of one former resident we know, is “a grower not a show-er.” And nowhere is that truer than in the culinary realm, for melting-pot Delhi seems to lack its own cuisine on the surface. Look closer, though, and you find myriad examples of “typical Delhi foods”: the Mughlai- and Punjabi-derived dishes (the bold spices, creamy curries, and hearty breads that dominate northern India), the tangy-spicy street chaat, the Muslims’ kebabs, the Hindus’ vegetarian specialties. Like fellow capitals Mexico City and Bangkok, Delhi is a food culture to its core: Good eats are everywhere—on street corners, in temples, on trains, in restaurants of countless cuisines—and when people aren’t eating, they’re drinking (tea, usually). Also like those culinary giants, it helps to ease into Delhi food, which can be intimidating and highly regrettable if you eat the wrong thing in the wrong place. Well, we’ve done the delicious dirty work for you. It’s time to dive into the delicious local foods of Delhi.

  For a fast and furious tour of North India, watch our one-minute video!

  Note: The general rules of eating in countries like India include: Never drink the tap water, including ice. Choose established venues, or eat where lots of locals are eating. Avoid raw, unpeeled fruits and vegetables. Always wash hands before eating. Check that vaccinations are up-to-date before traveling. While EYW has chosen established venues and has safely eaten at every one of those featured in our “Where” sections, we cannot be held responsible for any health issues arising from our suggestions. Please see our Terms & Conditions.

  India’s high-profile capital city, New Delhi, is every bit as complicated as the country itself, a dynamic crush of humanity at turns glittery and cosmopolitan as well as dysfunctional and destitute. It’s where perpetually traffic-clogged, tree-lined highways, the sides of which see a virtual stream of homeless migrants, lead to affluent gated communities and overcrowded Islamic enclaves, high-end…   Read more

   

  Find local foods in Delhi.

  Rabri faluda

  Samosa

  Aloo tikki

  Chicken changezi

  Dahi bhalla
  

  Udaipur

  Known as the City of Lakes, Udaipur is often hailed as the gem of Rajasthan, in the country’s northwest corner. Unlike much of that immense, arid state, which encompasses the inhospitable Thar Desert, Udaipur is dotted by manmade lakes—the most beautiful of them Lake Pichola, its sparkling, peaceful blue waters reflecting many an ornate palace. There’s an undeniable romance about this city, and from the rooftops gazing out over the gleaming centuries-old havelis and their intricate carved balconies, the labyrinthine streets and the hilly horizon, you’d almost think you were in an old European city—until your eyes rest on the turrets or soaring temple behind you.

  In Udaipur the pace is slow, the weather balmy, and the food, like everything in India, reflective of its unique history: Founded by the Sisodia dynasty in 1559 as the new capital of Mewar, the south-central region of Rajasthan, Udaipur still has a cuisine dominated by Mewari influence, which in turn was dictated by the area’s rugged topography and harsh climate. Expect interesting dishes incorporating hardy indigenous ingredients like legumes, wheat, gram (chickpea) flour, garlic, curd, and coriander in delicious ways. In this snapshot we examine three typical dishes of the region, beginning with its famous three-in-one signature meal, dal baati chorma.

  Known as the City of Lakes, Udaipur is often hailed as the gem of Rajasthan, in the country’s northwest corner. Unlike much of that immense, arid state, which encompasses the inhospitable Thar Desert, Udaipur is dotted by manmade lakes—the most beautiful of them Lake Pichola, its sparkling, peaceful blue waters reflecting many an ornate palace. There’s an undeniable romance about this city, and…   Read more

   

  Find local foods in Udaipur.

  Dal-baati-chorma

  Laal maans, missi roti

  Kadhi pakoda

• User Content

Below is user-submitted content for this region. Have something to contribute? Upload your regional-food photo or food memory.

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  Nobab (Pomelo)

  rubani
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  Goan fish thali

  richa
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  Laal maas

  jajmaan
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  Samosa

  jerald07

• • Childhood Memories of Samosas

    jerald07
    Bangalore Karnataka
    

    Rising up on my toes at the age of three to catch a glimpse of what was causing such happy commotion at the dinner table is my earliest memory of the samosa. Being an only child in the group, …    Read more

  • Paneer Pakora

    janvi10
    India
    

    Paneer Pakora is a vegetarian dish that is made for parties, functions and weddings. The ingredients are simple: cottage cheese cubes, chickpea powder, salt, pepper, mango powder. The pakoras …    Read more

• Blog Posts

• Top 10 Street Foods in Mumbai

  Courtesy of ©Rajesh Pamnani 2018 It may be the financial capital of India and the home of Bollywood, but Mumbai is also a true food lover’s paradise. And if you love street food, you’re especially in luck, as every corner has…   Read more

• Delhi Food & Travel Guide: Now on Kindle!

  Traveling to Delhi? The local food scene can be pretty overwhelming there: What’s safe to eat? Where should I go? Why am I lost (again) in the congested backstreets of Old Delhi?? We’ve been there, done that, and put together this, our…   Read more

• Recipes From Afar: Mango Sandesh, Calcutta

  In this guest post, Sukanya of the food and travel blog Saffronstreaks shares with us the recipe for a favorite Bengali milk-based sweet from Kolkata (Calcutta): aam sandesh, or Indian fudge infused with mango. Of course, this “fudge”…   Read more

• Top 10 Old Delhi Foods

  Last spring, North India provided one of our most memorable eating experiences, especially within the walled confines of Old Delhi, where, among the dilapidated surrounds and overall crush of humanity, each delicious bite felt like a small…   Read more

• Video: One Minute in…India

  We’d like to introduce a new recurring feature in Eat Your World: trip-recap videos! Every time we travel somewhere for EYW, we’ll create a one-minute video—compiled of photos and video footage we shoot on the road, edit, and set…   Read more

• Recipes From Afar: Chole Bhature, Delhi

  If you’re still hungry for North Indian food after our post on papri chaat and butter paneer masala, check out this post on Foodists.ca, in which we expound on our discovery of, and love for, chole bhature (curried chickpeas with fried…   Read more

• Recipes from Afar: Papri Chaat & Butter Paneer Masala, North India

  A half-year after returning home from a few weeks in North India, I thought it would be a good idea to cook some Indian dishes for friends. Twelve friends, to be exact. It wasn’t long after I emailed said friends that I began questioning…   Read more

• 20 Hours in Agra

  We often feel like we’re on a scavenger hunt when we travel for EYW. Sometimes we have just three days in a city to find all the foods we’ve researched, come up with good alternatives, entertain new ideas suggested by locals we…   Read more