The Andaman and Nicobar Islands dish up some really amazing food that most humans never get to enjoy. These island paradises bobbing in the Bay of Bengal have developed a distinct cuisine all their own that is far from anything found on the mainland of India.
What makes Andaman and Nicobar Food so different? It's the perfect storm of geography and culture. Bengali families who settled here generations ago brought their love for fish curry. Tamil fishermen added their spicy coastal flavours. Even some Burmese cooking techniques made their way into local kitchens over the years.
The food of Andaman and Nicobar revolves around whatever the ocean delivers each day. Fresh crab gets cooked in rich coconut milk. Prawns are tossed with island spices that have been perfected over decades.
Fish curry here tastes completely different from anywhere else because they use local varieties that swimmers might spot while snorkelling in Andaman.
Coconut takes centre stage in nearly every meal. It's naturally found on these islands, so it's implemented by inhabitants in curries, sweets, and even rice dishes. The local food of Andaman and Nicobar Islands pairs this tropical sweetness with bold spices in ways that somehow always work perfectly.
Small family restaurants located away in Port Blair and other settlements serve the most authentic dishes. These aren't fancy places - just simple spots where three generations have been cooking the same recipes. Our Andaman Tour Packages make sure travellers find these hidden food gems during their island adventure.
Andaman And Nicobar Food – Top Traditional & Seafood Delights of the Islands
When we first arrived on the islands, nothing welcomed me more than a bowl of hearty fish curry. Imagine fresh catch- snapper or kingfish- gently simmered in creamy coconut milk, with warm turmeric, mustard seeds, curry leaves, and a hint of tamarind. It’s savoury, slightly tangy, and so soul-soothing that you’ll want seconds. This is the kind of dish that locals call their daily comfort food- and visitors mark as iconic food of Andaman and Nicobar. It’s also one of the famous food in Andaman and Nicobar Islands, and rightly so. Pair it with rice, and you’ve got an island-style hug in every bite.
Where to Try: Best in Port Blair at Ananda Restaurant or Full Moon Cafe. Street versions at Aberdeen Bazaar offer simple, homely flavours.
The Coconut Prawn Curry feels like the ocean itself transformed into a bowl. Juicy prawns swim in a silky coconut milk gravy, lightly spiced with curry leaves and ginger. Every spoonful is rich but not heavy- refreshingly creamy with a whisper of sweetness and warmth. This is a classic traditional food of Andaman and Nicobar Islands, and a standout among seafood in the Andaman and Nicobar Islands. It’s deeply comforting and utterly crave-worthy. Locals and foodies, as well, can’t stop talking about it.
Where to Try: Try on Havelock Island at Anju Coco Resto or Something Different – A Beachside Cafe.
If you want to splurge in style, grilled lobster is your go-to. The islands offer lobster that’s so fresh it practically tastes like the sea- and grilling it with garlic butter or island spices only elevates that sweet flavour. It’s luxurious but still down-to-earth, reminding you that even the fanciest meals here feel home-grown. This is peak Andaman Nicobar food- simple, elegant, unforgettable. Definitely one of the famous food in Andaman and Nicobar Islands that every seafood lover dreams of.
Where to Try: Best at The Barefoot Bar & Restaurant, Havelock. Also available at Tranquebar in Port Blair.
4. Crab Masala / Crab Curry
Messy, spicy, totally worth it- crab masala is one of those dishes you dig into with your hands. Mud crabs are cooked in a bold, onion-tomato-coconut masala that’s rich and fiery. It’s part of the island’s signature seafood in Andaman and Nicobar Islands, and truly a flagship of the famous food in Andaman and Nicobar Islands. Every time we revisit, we get excited all over again. Just make sure to keep napkins handy!
Where to Try: Excellent at Ananda Restaurant, Port Blair. Also try at SeaShell Restaurant, Neil Island.
This one’s a beautiful mash-up: fresh island fish, marinated in yoghurt and spices, then grilled until it’s smoky on the outside and tender inside. Tandoori fish captures how Andaman and Nicobar Food blends local seafood with North Indian cooking styles. It’s flavorful without being heavy- perfect as an appetiser or main. We love how familiar yet unique it feels, especially paired with mint chutney or a squeeze of lime. It’s popular in many spots across the islands and a beloved example of food at the Andaman and Nicobar Islands.
Where to Try: Something Different – A Beachside Cafe and Anju Coco Resto, Havelock.
If you grew up with Bengali food, Macher Jhol feels like nostalgia in a bowl. Fiery fish stew with potatoes, mustard seeds, turmeric, and tomatoes, all simmered into a comforting, broth-style curry. On the islands, it’s a top pick among the food of Andaman and Nicobar, loved for its simplicity and how it warms from the inside. It reflects the Bengali & Odia influence woven into local cuisine, and you’ll find it in many homely kitchens, especially around Port Blair.
Where to Try: Full Moon Cafe and Ananda Restaurant.
Let us introduce you to something truly unique: bamboo shoot curry. It’s a dish anchored in the traditional food of Andaman and Nicobar Islands, often prepared by indigenous communities. Fresh bamboo shoots, tender and lightly fibrous, are slow-cooked with spices and sometimes bits of fish or pork. The flavour is earthy, slightly bitter, and deeply grounding- almost like tasting the forest itself. You might not find it everywhere, but when you do, it’s an unforgettable bite of island heritage.
Where to Try: Best on Neil Island, try SeaShell Restaurant.
8. Street Snacks: Squid Fry, Fish Fry & Prawn Pakora
Here’s where the street food in Andaman and Nicobar Islands shines. Picture squid rings spiced up and fried till crispy, fish chunks doused in chillies and lemon, or prawns dipped in batter and fried golden- each bite is quick, crunchy, and bursting with flavour. These snacks are perfect for beach strolls or lazy evenings at markets. They’re light, travel-friendly, and deeply satisfying. If you love seafood in any fried form, this street-line-up is a hit.
Where to Try: Try at Port Blair Marina, Havelock’s Radhanagar Beach stalls, or Neil Island markets.
Not all best bites here are seafood- Amritsari Kulcha brings North Indian comfort to tropical shores. Think fluffy, stuffed bread (potato, paneer) baked until crisp, served with tangy chole and pickles. It stands out as the famous veg food in Andaman and Nicobar Islands, satisfying carb cravings in a big way. It’s hearty, flavorful, and a favourite at weekend markets or casual cafes in Port Blair. A delicious reminder that island cuisine doesn’t stop at fish.
Where to Try: Full Moon Cafe, Port Blair, Havelock Island cafes
10. Andaman Karen Musley Rice
This one’s a heartwarming gem: Andaman Karen Musley rice is fragrant, short-grain rice grown by the Karen community in North Andaman. In December 2024, it earned its Geographical Indication (GI) tag- meaning it’s officially recognised as unique to the region. The aroma is floral and subtly sweet, offering a sensory link to the island's heritage. Eat it with any curry or dal, and you’ll taste tradition in every grain. It’s a tribute to the local food of Andaman and Nicobar Islands and keeps tastes rooted in culture.
Where to Try: Homestays or local Karen community meals.
11. Lihim – Traditional Fermented Drink
Lihim is a traditional fermented drink from the Andaman and Nicobar Islands. It is made mainly by the indigenous tribes, especially the Nicobarese people. This drink is prepared using fermented rice, coconut sap, or fruit extracts, depending on the community and availability of ingredients.
The fermentation process gives Lihim a mildly alcoholic taste, making it a popular beverage during festivals, community gatherings, and traditional ceremonies. For the Nicobarese, it is not just a drink but also a symbol of hospitality and celebration, often shared with guests as a sign of respect.
Where to Try: Authentic experience on Nicobar Islands.
One of the most loved traditional dishes in the Andaman and Nicobar Islands is Tuna in Banana Leaf. Imagine freshly caught tuna, marinated with local spices, coconut, and herbs, then carefully wrapped in a banana leaf and slow-cooked over fire or steamed. The banana leaf doesn’t just hold the fish – it adds a smoky, earthy aroma that makes the dish taste truly special.
This method of cooking is deeply rooted in island life, where people rely on natural ingredients around them. For locals, it’s not just food but a tradition passed down through families. Tourists who try it often describe the dish as simple yet unforgettable, because every bite carries the freshness of the sea and the warmth of island cooking. It’s healthy, aromatic, and a true taste of Andaman.
Where to Try: Best on Havelock Island, at Anju Coco Resto or Something Different – A Beachside Cafe.
The Andaman and Nicobar Food scene brings together seafood in Andaman and Nicobar Islands, traditional food of Andaman and Nicobar, famous food in Andaman and Nicobar Islands, street food in Andaman and Nicobar Islands, and even sought-after famous veg food in Andaman and Nicobar Islands, all in one spread. From rich fish curries and grilled lobster to coconut rice and tribal root staples, each bite tells a story of community, culture, and coastal abundance.
