Regional food is the country: thalis, breakfasts, and what's not served

There's no single Indian cuisine. In the south, breakfast is idli, dosa, and vada with sambar; in the north, parathas and chole bhature; in Kerala and Goa, seafood and coconut. A thali, a round tray of small dishes with unlimited refills, is the cheapest way to taste a region. Many restaurants are vegetarian, beef is rarely served, and pork is uncommon outside Goa and the northeast. Eat with your right hand where locals do; cutlery is always available if you ask.