Meat in India: What You Need to Know About Eating Meat Across the Country
When people think of food in India, they often picture vegetarian curries, lentils, and rice—but meat in India, a complex and deeply regional part of daily life, shaped by religion, geography, and history. Also known as Indian non-vegetarian cuisine, it’s not just about what’s eaten—it’s about who eats it, where, and why. The truth is, meat is everywhere in India, but it’s never the same twice.
Take beef in India, a highly sensitive topic tied to religious beliefs and regional laws. Also known as cow meat, it’s banned in many states because the cow is sacred in Hinduism. But in Kerala, Goa, and the Northeast, beef curry is a weekend staple. Then there’s pork in India, a favorite in Christian communities of Goa and the Northeast, and among Muslim families in Uttar Pradesh and Hyderabad. Also known as pork vindaloo, it’s not just food—it’s heritage. And halal meat India, the standard for over 200 million Muslims, found in every major city’s butcher shop and roadside dhaba. Also known as jhatka meat in some Sikh communities, it’s a quiet but massive part of the food economy. You won’t find a single Indian diet that fits all—because there isn’t one.
What you eat in Delhi might be illegal in Rajasthan. What’s celebrated in Manipur is avoided in Gujarat. And in Mumbai’s street corners, goat kebabs sizzle next to vegetarian chaat stalls. The rules aren’t written in law books—they’re written in family traditions, temple rituals, and local markets. Whether it’s lamb biryani in Lucknow, fish curry in Bengal, or chicken tikka in Punjab, meat in India doesn’t just feed people—it tells stories.
Below, you’ll find real stories from travelers and locals about what they ate, where they ate it, and why it mattered. No sugarcoating. No stereotypes. Just the facts, the flavors, and the quiet truths behind every bite.
