Things I Wish I Knew About Indian Food Before I Visited 

After spending the past month traveling through India, I’ve realized just how much food is woven into the heart of the culture and daily life here.

With every meal comes a lesson in history, tradition, and even religion, since so many dietary choices are tied to beliefs and customs.

What I once thought of as “Indian food” turned out to be the Westernized version I had grown up seeing in restaurants back home—delicious, yes, but nowhere near as diverse or authentic as what I’ve experienced here.

Traveling from region to region, I’ve been amazed by how dramatically the dishes change, not only in flavor but also in the way they’re prepared, the ingredients used, and the meaning behind them.

Each spice and combination tells a story, and I’ve found myself appreciating the thought and care that goes into every plate.

So, after a month of tasting, observing, and learning, I want to share the things I wish I had known about Indian food before I arrived.

Regional Differences 

One of the first things I realized in India is just how huge the regional differences in food really are.

I had expected some variation, but the diversity is far greater than just “north versus south.” Each state, and often each region within a state, has its own style of cooking, signature dishes, and flavor profiles.

I started my journey in Ladakh, where the food carries a strong Tibetan influence. Here, you’ll find warming soups, freshly steamed momos, and flavors that lean more toward Central and East Asian cuisine.

The dishes are much lighter compared to the rich, spice-heavy curries that most people typically associate with Indian food.

The contrast between north and south Indian cuisine is probably the most well-known, but even within those broad categories, the differences are striking.

South Indian food is often lighter and considered healthier, relying heavily on rice, lentils, coconuts, and fresh vegetables. If you have a sensitive stomach or prefer to avoid heavy meals, this is definitely the place to lean into.

I wish I had known earlier how much easier South Indian dishes would sit with me—they became my go-to once I realized how refreshing and nourishing they felt.

On the other hand, North Indian cuisine tends to be richer, with lots of dairy-based curries, hearty wheat breads, and more indulgent flavors.

Then there are the east and west, which bring their own surprises. In eastern India, fish plays a central role, often paired with mustard seeds and a subtle sweetness that balances the dishes.

Western India, by contrast, is home to tangy, spicy flavors and plenty of pickled street snacks. And even within a single state, the balance of spices can shift drastically—one area might lean toward bold, fiery flavors, while another keeps things mild and simple.

Personally, I noticed that some states’ food agreed with me far more than others, and once I started figuring out what worked for my body, I could really relax and enjoy each meal instead of worrying about how it might affect me.

The Bread Culture in North India

One of the things that surprised me the most in North India was just how much bread is a part of daily life. With almost every single meal—whether it was breakfast, lunch, or dinner—I was served some kind of bread.

From pillowy naan and soft rotis to flaky parathas, crispy puris, and the slightly tangy kulcha, bread always seemed to take center stage.

I had expected to see rice more often, but instead I found myself constantly reaching for bread as the main accompaniment to most dishes.

At first, it was a bit overwhelming, simply because I wasn’t used to eating so much bread with every meal. Back home, I would usually have bread as an occasional side, not as a staple three times a day.

But in North Indian cuisine, bread is the foundation that ties the meal together. Rich curries, creamy dals, and spiced vegetable dishes are all designed to be scooped up with a warm piece of bread, making it not just food, but a way of eating that feels communal and satisfying.

That said, it can feel heavy after a while, especially if you’re not used to consuming wheat in such large amounts. If you ever find yourself craving something lighter, it’s good to know that you can often ask to swap bread for rice.

Even though rice isn’t as prominent in the north as it is in the south, it’s still available and can help balance out your meals when you need a break from all the bread.

Dairy in Almost Everything

Another big adjustment for me was just how much dairy is used in Indian food, especially in the north. I usually don’t handle dairy very well, but I’ve noticed that when I travel abroad it sometimes sits a little better with me.

In India, however, it was a different story. My body definitely struggled with the sheer amount of it in everyday meals. Dairy isn’t just an occasional ingredient here; it shows up in almost every dish in one form or another.

Ghee, which is clarified butter, is one of the most common cooking fats and is used generously in curries, dals, and even for frying or drizzling over rice.

Yogurt appears constantly, whether as a cooling side dish like raita, a marinade for meats, or blended into lassis.

Paneer, a type of fresh cheese, is a staple in countless vegetarian dishes and can be found in everything from rich curries to street food snacks.

On the sweeter side, condensed milk, cream, and milk solids are often used to create decadent desserts like gulab jamun, rasmalai, or peda.

After a few weeks, I found it challenging to eat out at places that didn’t offer vegan options because dairy was so hard to avoid. Eventually my skin and body started resisting the constant intake, which made me more mindful of what I was ordering.

Even drinks weren’t an exception. Masala chai, which I had been so excited to try in India, almost always came with a very generous amount of milk or cream.

If you are used to the lighter versions served in the West, be prepared for something much richer here.

Masala Chai and the Sugar Factor

Speaking of masala chai, it’s important to know that many of the versions you get in India, especially from street vendors or even some restaurants, are much sweeter than what you might be used to.

I usually drink very light tea, often without milk or sugar, so when I ordered masala chai here, I was often surprised by just how sweet it could be.

For someone like me who enjoys a delicate, lightly brewed tea, it can sometimes feel a little overwhelming.

The flavor of masala chai can vary a lot depending on where you get it. One vendor on the same street can make it completely differently from the next, using a range of spices like ginger, cardamom, cinnamon, or cloves in varying amounts.

Because of this, the taste can shift from rich and warming to sharp or intensely spiced. If you prefer something less sweet, I highly recommend asking if it can be made with less sugar, without sugar, or even allowing you to add sugar yourself.

This small adjustment can make a big difference and help you enjoy the flavors without being overpowered by sweetness.