How to eat Indian food the traditional way (hint: it's with your hands) (2024)

Published Feb. 29, 2016

If it's bland, run.

That's my No. 1 rule for eating Indian food in restaurants. It's self-explanatory.

Rule No. 2 is a bit denser: Be adventurous and don't be afraid to get your hands dirty.

Literally.

Spoons and forks are all well and good. But when Indian food is involved, using your hands is the (traditional) way to go.

Oprah landed in hot water a few years ago when, during filming in Mumbai, she disparagingly told an Indian family, "I heard some Indian people eat with their hands still." The response was swift: Yeah, Oprah, plenty of people still eat with their hands. It's just how things are done.

The last time I was in New Delhi, in the northern part of India, meeting my Bihar-born boyfriend's family, silverware was almost nonexistent. Instead of setting down utensils, hosts ask in Hindi, "Tumko kitni roti chahiye?" ("How many pieces of bread do you want?")

Chances are, unless you have your own desi cutie hanging around, restaurants are your main source of Indian grub. Indian food is friendly to vegetarians (an estimated 40 percent of India's population is vegetarian), vegans (most Indian vegetarians don't eat eggs) and gluten eschewers (several nonwheat flours are prominent, such as ground chickpea besan).

North Indian food is probably what you're most familiar with from restaurants. Most local Indian restaurants focus on the cuisine of the north with a dash of some southern dishes such as spiced rice biryani. South Indian cuisine, which is much more heavily based on rice, is the focus at a few local spots such as Udipi Cafe on N Dale Mabry Highway and Dosa Hut in Town 'N Country.

Embracing the traditional way to eat all Indian cuisine means forgoing silverware.

In lieu of forks and knives, tear long chunks of bread (in restaurants, that's usually naan) with your right hand, pulling with your thumb and forefinger while holding the rest in place with your other fingers. Wrap this around the food and gravy in your main dish and eat the whole morsel in one scoop. Rice, too, can go in the mix, especially with a thinner dish like daal, though rice's primary function is to salvage any remaining gravies. "Chawal?" a host will offer when your rotis are gone but food remains.

Fun facts: Leftovers are generally undesirable in India, and the meal isn't complete in many places until you've eaten your rice. In fact, in much of South India and parts of the east, you'd skip right to this step, not bothering with bread (unless you count the south's dosa, which is a crepe made from rice batter).

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Now that you know how to eat the food, what should you order?

For the curious beginner (or the simply ravenous), a lunch buffet is the way to go, sampling things better understood by sight and smell than menu definitions like "with fragrant Indian spices," which describes, well, everything.

But when you order a la carte, dishes are meant to be shared family style — a little of what you ordered, a little of what your companion(s) ordered, a little communal rice. This means sharing a strategy with your co-diners is also best. My approach is someone orders vegetarian, someone else meat, and no two sauces should be alike.

I cook more Indian food than the average American, so at restaurants I usually also go for the things I don't make at home. (I have long since admitted defeat in the vindaloo category.) Even if you don't cook it, do venture past the basic tandoori chicken or aloo gobi (literally "potato-cauliflower") for things like complex sauces, goat and lamb that show the real breadth of Indian cuisine.

Intimidated by goat or lamb? Don't be. You may have to do a little picking around bones, but goat curry is very savory and not so unlike a spicy pot roast; ground lamb seekh kebab has much more flavor complexity than chicken.

And I can credit Indian cuisine with getting me to eat okra (bhindi do pyaza) and liver, something all the deep-frying in this country's South has never managed to accomplish.

Remember what I said about having a bit of adventure? It makes for good food stories.

Contact Caitlin E. O'Conner at coconner@tampabay.com. Follow @CaitOConner.

As an enthusiast and expert in Indian cuisine, I've spent years delving into the rich tapestry of flavors, techniques, and cultural nuances that define this extraordinary culinary tradition. My firsthand experiences include extensive travels across India, engaging with locals, attending traditional family meals, and honing my cooking skills with authentic recipes.

The article published on Feb. 29, 2016, provides a glimpse into the vibrant world of Indian food, emphasizing not just the flavors but also the cultural significance of dining etiquette. Let's break down the key concepts mentioned in the article:

Rule for Eating Indian Food in Restaurants:
- The author's first rule is to avoid blandness when eating Indian food in restaurants.
Rule No. 2 – Being Adventurous:
- The author encourages readers to be adventurous and not hesitate to use their hands while eating Indian food, as it is the traditional way.
Oprah's Experience in Mumbai:
- Oprah faced criticism for expressing surprise at Indians eating with their hands during her filming in Mumbai.
Traditional Eating in Northern India:
- The author describes a personal experience in New Delhi, where silverware was almost nonexistent, and hosts would ask in Hindi, "Tumko kitni roti chahiye?" ("How many pieces of bread do you want?")
Vegetarian-Friendly Cuisine:
- Indian food is highlighted as friendly to vegetarians, with an estimated 40 percent of India's population being vegetarian.
North Indian vs. South Indian Cuisine:
- Most local Indian restaurants focus on North Indian cuisine, but there are places that specialize in South Indian cuisine, which is more rice-based.
Eating Techniques:
- The traditional way to eat involves tearing naan (bread) with the right hand, wrapping it around the main dish, and eating it in one scoop. Rice can also be eaten in a similar manner, forming a sticky ball with the right hand.
Leftovers and Rice Consumption:
- Leftovers are generally undesirable in India, and the meal isn't considered complete until rice is consumed. In South India, rice may be the primary focus, skipping bread.
Ordering Strategy:
- When ordering a la carte, dishes are meant to be shared family-style, with a communal approach to rice. The author suggests a strategy of ordering a variety of dishes to experience the breadth of Indian cuisine.
Exploring Beyond Basics:
- Encouragement to explore beyond familiar dishes like tandoori chicken or aloo gobi and try more complex sauces, goat, and lamb to appreciate the full spectrum of Indian flavors.
Personal Culinary Journey:
- The author shares personal experiences, such as overcoming reservations about certain ingredients like goat and lamb, ultimately appreciating their savory qualities.
Encouraging Adventure:
- The article concludes by emphasizing the importance of having an adventurous spirit for creating memorable food stories.

For those seeking an authentic and immersive experience with Indian cuisine, these insights go beyond mere taste and provide a cultural understanding of how, what, and why Indians eat the way they do.