# Best Food in Andaman

The Andaman Islands serve up a seafood paradise where the catch goes from ocean to plate in hours, coconut infuses everything, and a melting pot of settler cultures has created a unique island cuisine.

Seafood — The Star of Every Meal

The Andamans are surrounded by some of the richest fishing waters in the Bay of Bengal. Lobster, crab, grouper, red snapper, and prawns dominate every menu. The best way to eat is at the beachside shacks of Havelock Island, where whole fish is grilled over coconut husk fires and served with lime and rock salt. The giant mud crabs of Baratang are legendary.

Fish Curry — Island Style

The local fish curry is a thing of beauty — fresh catch simmered in a thin, tangy gravy of coconut milk, raw mango, and curry leaves. Unlike heavier mainland curries, the Andaman version lets the fish flavour shine through. Pair it with steamed rice and a side of dried fish chutney for the authentic island meal.

Coconut Everything

Coconut is the Andaman's defining ingredient. Coconut crab (the world's largest land crab), coconut prawn curry, coconut rice, coconut chutney, fresh coconut water on the beach — the fruit literally falls from the trees into your plate. The coconut kulfi sold by cart vendors in Port Blair is the island's favourite cool-down snack.

Bengali Influence

Many of the original settlers came from Bengal, and their culinary influence is everywhere. You'll find excellent Bengali-style rice and fish, doi maach (fish in yogurt gravy), and during festivals, the sweetshops of Port Blair turn out rasgullas, sandesh, and mishti doi that rival Kolkata's best.