Frequently asked questions
Everything first-timers want to know about eating street food in India's cities.
What street food should I try first in Mumbai?
Vada pav, a spiced potato fritter in a soft bun, is the classic Mumbai snack and a good starting point. Pav bhaji, a buttery mashed-vegetable curry served with bread rolls, and bhel puri, a light puffed-rice mix, are also everywhere. Each has its own loyal stalls, and locals are happy to point you to a favourite.
What is the difference between puchka, golgappa and pani puri?
They are regional names for broadly the same snack, a crisp hollow shell filled with spiced water, potato and chickpeas. In Kolkata it is called puchka and tends to have a tangier, spicier water, while in the north it is golgappa and in the west pani puri. The fillings and flavour of the water change from city to city, which is part of the fun.
How can I eat street food in India without getting sick?
Choose busy stalls with high turnover, since fresh food that sells quickly spends less time sitting out. Prefer items cooked hot in front of you and be cautious with raw garnishes and cut fruit if your stomach is not used to local food. Stick to sealed bottled or boiled water and skip ice when you are unsure of its source.
What is chaat and what are its most popular varieties?
Chaat is a broad family of savoury snacks built on a balance of crunchy, tangy, spicy and sweet flavours, usually finished with chutneys and spice mixes. Popular varieties include aloo tikki, papdi chaat, dahi puri and sev puri. It is a mainstay of street corners and markets across northern and western India.
When is the best time to explore a city's street food scene?
Mornings are good for tiffin items like dosa and idli, while evenings bring out the snack and chaat stalls as crowds gather. Some cities have famous night markets, such as the late-evening food lanes that come alive after dark. Visiting when a stall is busiest usually means fresher food and a livelier atmosphere.