Andaman and Nicobar cuisine

Local lobster marinated in a paste of coconut milk, lime juice, and garlic, then grilled over open flames — a tropical delicacy served on many beaches. ¹⁾

A rich fish curry infused with aromatic pandan leaves and coconut — a nod to Southeast Asian flavors, rarely found in mainland Indian cuisine. ²⁾

A spicy, dry-fried dish made from locally caught octopus, sautéed with onions, garlic, and chili — loved in tribal and coastal communities. ³⁾

Among the indigenous Nicobarese tribes, dugong (sea cow) meat was traditionally consumed, usually roasted over fire. (Note: now protected, this is more a historical curiosity.) ⁴⁾

Indigenous recipes involve marinating wild boar meat in fermented juices and spices, then slow-roasting it underground or over hot coals. ⁵⁾

Delicately spiced red snapper curry with hints of tamarind, garlic, and turmeric — showing the influence of Burmese cuisine brought by settlers. ⁶⁾

A home-style curry combining South Indian spices and fresh island-grown coconut, cooked slowly for depth and creaminess. ⁷⁾

Stir-fried with onion, garlic, and chili paste, this dish uses locally foraged shellfish, cooked just until tender and served with rice. ⁸⁾

A humble and hearty vegetarian dish of taro leaves, simmered in coconut milk and spices. Sometimes cooked with tiny shrimp for added umami. ⁹⁾

Cooked with freshly grated coconut, pandan leaves, and coconut milk, this mildly sweet rice is often served with spicy curries or fried fish. ¹⁰⁾

Using the inner stalk of the banana plant, this dish is both fiber-rich and flavorful, often cooked with lentils or fish bones. ¹¹⁾

A pungent, traditional fermented fish paste mixed with wild herbs and chilies — eaten with boiled yams or rice. Strong, bold, and utterly local. ¹²⁾

Breadfruit, grown across the islands, is diced and cooked in a turmeric-coconut gravy with mustard seeds and curry leaves. A rare island vegetable dish. ¹³⁾

Whole crab cooked in a spicy tomato and coconut masala, served messily with fingers and loved across beachside dhabas and homes. ¹⁴⁾

A simple dessert of sago pearls, palm jaggery syrup, and coconut cream — lightly chilled, with both South Indian and Southeast Asian echoes. ¹⁵⁾