Andaman & Nicobar Islands Food: Traditional Cuisines and Tribal Food

Andaman & Nicobar Islands Food Guide

The cuisines of Andaman and Nicobar are a unique mix of fresh island seafood, coconut, South Indian and Bengali flavours, and influences from the Karen, Ranchi, and Tamil settlers who made the islands home.

Famous Traditional Food of Andaman and Nicobar Islands

• Fish Curry with Rice — The island staple. Tuna, seer fish, and mackerel cooked in coconut gravy with tamarind.
• Grilled Lobster & Prawns — Port Blair and Havelock beach shacks serve freshly caught crustaceans.
• Coconut Prawn Curry — Prawns simmered in thick coconut milk and curry leaves.
• Bangla Macher Jhol — Light, spicy fish stew reflecting the large Bengali community.
• Chilli Curry — A hot, tangy seafood preparation unique to the islands.
• Kadala (Black Chickpea) Curry — A breakfast favourite from the Malayali community.
• Fresh Coconut & Toddy — Coconut toddy is a traditional island drink.

Tribal Food of Andaman and Nicobar Islands

The indigenous tribes of the islands follow traditional foraging and fishing practices. The Nicobarese traditionally depend on coconut, pandanus, and yams along with fish, while the Great Andamanese and Onge rely on turtle, dugong, wild boar, and honey. Tribal communities are protected — visiting their reserves requires permission and is restricted for the protection of the tribes.

Where to Eat in Andaman

Try Aberdeen Bazaar in Port Blair for local food, Neil Island's beach eateries for fresh seafood, and the family-run restaurants on Havelock for Andaman and Nicobar cuisine at its freshest.

Book an Andaman tour package with Holiday Mitra and we'll include a seafood dinner by the beach in your itinerary.