Andaman & Nicobar

A Coastal Island Cuisine Shaped by Sea, Tribal Heritage, and Migration

The cuisine of the Andaman & Nicobar Islands reflects its tropical climate, indigenous tribes, and settlers from mainland India. Food is simple, seafood-rich, and inspired by coastal flavours from across the Bay of Bengal.

  • Indigenous Island Traditions
    Foraged foods, seafood, coconut
  • Settler Communities
    Bengali, Tamil, Telugu, and Burmese influences

How Geography Shapes Food

Zone Climate Food Influence
Coastal Shores Tropical, humid Fish, crab, prawns
Forested Islands Dense forests Wild fruits, tubers
Settled Towns Coastal plains Rice, lentils, coconut dishes

Historical Roots

Era Culinary Influence
Tribal Heritage Foraging, simple cooking
Colonial Penal Settlement Period Introduction of mainland Indian foods
Migration Waves Bengali, Tamil, and Burmese techniques

The islands developed a blended coastal cuisine over time.

Core Ingredients

Fish, Crab, Prawns, Coconut, Rice, Turmeric, Lemon, Local herbs, Banana, Tapioca

Signature Dishes

Fish Curry cooked with coconut milk
Grilled Lobster and Crab preparations
Andaman Fish Fry with turmeric and chilli
Coconut Prawn Curry
Rice-based simple meals with vegetables

Festival & Ritual Foods

Bengali celebrations with fish dishes
Tamil and Telugu festival foods

Health & Ayurvedic Relevance

Seafood provides minerals
Coconut aids digestion
Light spices suit humid climate

 

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