India has dietary restrictions on the consumption of certain types of animal flesh. Buddhists and Jains are vegetarians, and Jains are mostly vegans who do not even touch root vegetables. Hindus and Sikhs do not eat beef, and Muslims do not eat pork.
The most common types of meat eaten by non-vegetarian Indians are lamb, goat, or chicken, often served in restaurants as Gosht, Korma, Tikka, or Masala curries. Beef is not eaten because cows are considered highly sacred.
Known for its rich, complex flavours, Indian food showcases the goodness of spices, herbs, and flavourful palates for a unique dining experience. Food is incredibly diverse and connected to traditions, tied to memories of sharing food during festivals, get-togethers and social occasions.
Indian meat eaters practice certain restrictions; for instance, Islamic teaching has restrictions for halal eating, and certain products and pork are forbidden.
Some local practices allow meat eating when it is slaughtered by the method of jhatka, where the animal is killed with a single blow to the back of the neck. Some Hindu scriptures state that animals killed through jhatka are permissible.
In India, 40 per cent say they are vegetarian, and many limit their meat consumption to two to three times a week. Jains would only eat food in places where standard no-meat rules are followed.
Many regional Indian meat recipes feature goat meat, fish, birds, and seafood. Certain religious rituals permit the consumption of these animal meats, while others forbid eggs and beef. Cows cannot be used as food animals because they provide milk, nurture humans, and are considered divine.
Much historical evidence indicates that Indians were eating pork, and it is also mentioned in certain ancient texts. The 12th-century text Manasollasa also mentions instructions for preparing pig carcasses and making them into sunthakas - roasted pork steaks.
Eating became taboo mostly after the Mughal invasions. In general, those who practice religious rituals in a certain way are prohibited from eating certain types of animal meat.
Most meat-eaters in India eat fish, bovine meat, goat meat, mutton, pork, and poultry. Meat consumption varies across religions. Pork is forbidden to Muslims, and beef is forbidden to Hindus. The preference and consumption of chicken have increased in the past few years, but previously, fish and goat meat were more popular in most regions.
Red meat consumption is low, mostly due to cultural reasons, and pork is not a common ingredient in Indian cuisine. Still, it is widely consumed in the states of Goa, Karnataka, and Kerala, as well as in neighbouring countries such as China and Myanmar.
In Coorg, the hilly region of Karnataka state that is home to the Kodava, a pork dish called panda curry is prepared, which contains green masala, bird's eye chilli, ground spices, and dark, viscous vinegar made from Garcinia gummi-gutta fruit, known for its piquant taste and the trademark dark colour.
Historically, different sections of society have followed different rules. There are fifteen names of pork mentioned in old Tamil texts, and there are also references to wild boar, rabbits, and deer that were hunted and eaten using hunting dogs.
There is also mention of exotic meats such as porcupines (kuruvars) and fried snails (Mallars), and there is no taboo attached to eating domestic fowl in the southern parts of India. At the same time, fish and prawns were part of everyday foods in the coastal regions.
The scripture Sushrut Samhita mentions eight types of meat. The Manasollas that belong to the 13th-century king Someshwara give pride of place to the chapter on food, entitled Annabhoga, which describes nuggets of liver, roasted or sautéed, served with yoghurt and a decoction of black mustard.
There are other Indian meat recipes in which whole roasted pigs are cooked with rock salt and pepper, then served, carved into strips that resemble palm leaves, with a dash of lemon.
Pork is also consumed in the coastal state of Goa, where you can get sorpotel, pork curries, chorizo-like sausages and curries prepared with vinegar and tamarind. Vindaloo is a popular Goan curry made from pork, spices, and vinegar, which is found on every Goan Catholic table.
Indians eat a variety of meat and chicken dishes. Many living in vegetarian communities are strictly against meat as it is connected to violence against animals; their meals contain grains, rice, vegetable stews and spices.
But most restaurants and dhabas in India serve various meat dishes, and popular biryanis are prepared by pressure-cooking half-cooked meat, eggs, chicken, and vegetables with half-cooked rice in clay ovens.
Tandoori chicken is a popular North Indian dish made with grilled chicken, yoghurt, and Indian spices. It has a distinct aromatic flavour and can deliver a smoky, tangy taste.
One of the most palatable foods on an Indian restaurant menu is tandoori chicken, where juicy chicken pieces marinated in yoghurt and a blend of regional spices are roasted in a clay oven or tandoor. The creamy, spicy, and smoky flavours, along with the tender texture, are out of this world.
Butter Chicken is a creamy, indulgent curry made with tender chicken pieces simmered in a rich tomato-butter sauce.
Rogan Josh is a popular meat dish prepared in a striking crimson version with many Kashmiri dry red chillies and a range of spices, creating a perfect blend of Persian and Indian culinary traditions.
Indians have a lot of vegetarian recipes, and almost 25 per cent of Indians are vegetarians who do not eat meat, chicken, eggs or fish. Many restaurants offer vegan and vegetarian options, and many young food lovers seek menu options to reduce their meat consumption. Still, the most popular Indian recipes are tikka, korma and butter chicken, which are non-vegetarian.
Tikka is an Indian dish that contains meat, vegetables, or paneer. Small chunks of meat or paneer are mixed in a spice blend and then cooked in the oven. The small pieces of meat are marinated in yoghurt and spices such as cumin, chilli, ginger, garlic, cayenne pepper, turmeric and coriander.
Korma is a creamy meat stew with yoghurt, spices, ginger, cumin seeds, coriander powder, chillies, and turmeric powder. It is less spicy and contains only the flavours of the herbs such as black pepper, cinnamon and cardamom.
The typical North Indian korma is made with boiled cashew paste, almond paste, and yoghurt. In contrast, the South Indian korma is made with coconut milk, coconut paste, cayenne peppers, almonds, and fennel seeds. Korma can be made in a typical Mughlai style with low creaminess, or in a shahi version with excess cream.
Biriyani and tandoori dishes are the most ordered meat recipes. Rice and meat (goat, chicken, or mutton) or vegetables are prepared separately, then combined and slow-cooked in the oven with spices like cinnamon, cardamom, and nutmeg, creating an aromatic, dry dish.
The mildly spiced Butter Chicken is one of the most pleasing Indian meat recipes for dinner, prepared with tender chicken, traditionally cooked in a tandoor where the gravy is prepared from fresh tomatoes, garlic and cardamom into a bright red pulp to which butter, spices and khoa are added, and is a popular dish of Delhi.
In contrast, Tandoori chicken, also called Tandoori Murg, is marinated in yoghurt and seasoned with nutmeg, cumin, and tandoori masala. The marinated meats are grilled over skewers. It gives the meat pieces a unique texture and smoky, creamy, spicy, tangy flavour.
Korma is another popular meat dish, in which braised chicken or beef is slow-cooked in a thick, mild curry sauce with cream, coconut milk, yoghurt, and almonds. The curry is spiced with coriander, cardamom, ginger, and black pepper.
Madras chicken, prepared in the South Indian style, is a flavourful, spicy curry that is less creamy than butter chicken and tikka masala.
Vindaloo is a famous Indian Goan curry prepared from meat marinated in wine vinegar and garlic. The Vindaloo is a traditional Indian meat dish made with pork, and, depending on preferences, can be made with mutton, chicken, beef, vegetables, or prawns. Indian herbs such as cinnamon, tamarind, cardamom and hot chillies can be used to get unique flavours.
Chicken 65 is a variety of deep-fried chicken pieces marinated in lemon juice, ginger and red chillies.
Nihari is a popular Indian meat dish made from slowly cooked beef, lamb, mutton, goat, or chicken, along with its bone marrow. It is seasoned with spices, cardamom, cumin, and cloves, and cooked with long pepper. A typical Nihari takes 6 to 8 hours to cook.
Hindus avoid beef, and Muslims in India avoid pork. Buddha did not forbid meat eating, but Jainism is strictly against meat and non-vegetarian foods. No strict rule can differentiate between right and wrong, so the scriptures mention that the only thing forbidden is bad-mouthing.
Religious people are not bound to observe restrictions, fasting, and feasting; instead, they must restrict their thoughts, and their desires must not drive their intentions.
In South India, there are no restrictions on eating meat or fish. The recipe, dating back to 300 CE, states pepper was used as a main spice for flavouring meat. Fried and boiled meat was cooked with tamarind and pepper (pulingari).
keema is an Indian stew made with minced goat or lamb meat. Some regional communities prepare keema from cow meat by mixing the meat pieces with chilli, garlic, green peas, clarified butter and local spices.
Meat is the edible part of the flesh of dead animals, usually domesticated cattle, swine, and sheep, that is used for food.
Yes, people from India eat meat. Historical evidence from the Indus Valley civilisation shows that people prepared Indian meat dishes from a variety of animals, including zebu cattle, Indian bison, sheep, goats, turtles, reptiles, and fish. The Vedic scriptures also mention about 250 animals, of which 50 are considered fit for religious sacrifice and consumption.
Meat is not banned in Indian scriptures. Historical evidence shows that vendors sold meat from cattle, sheep, swine, deer, and fowl. The Rigveda states that horses, rams, buffaloes, and goats were sacrificial animals.
Depending on the type of deity, rituals involve sacrificing animals; for certain occasions, specifically, oxen and goats are sacrificed.
The Taittireeya Upanishad mentions the sacrifice of hundreds of bulls by the sage Agasthya. Various Indian meat recipes are mentioned in the scriptures, including one in which fruit juices are added to mutton and peacock meat, then cooked with cloves, caraway seeds, and lentils.
The Mahabharata mentions rice cooked with minced meat and buffalo meat, prepared with rock salt, clarified butter, fruit juices, black pepper, caraway seeds, and asafetida, garnished with radishes, lemons, and pomegranate seeds.
Beef is banned in the majority of Indian states because cows are considered sacred. There are hygiene issues with slaughterhouses that can cause meatborne illnesses, so it is prohibited. Further, illegal slaughterhouses have been operating in various parts of India, and organisations like PETA advocated for the humane treatment of the animals, so the local government created a committee to oversee the matter.
Chicken tikka and chicken curries are the most popular delicacies, where spices are added to grilled chicken, creating a unique aromatic blend of mouth-watering flavours. Delicate pieces of chicken are cooked in a pan with pureed tomatoes and milk cream. Most such soupy curries combine tomatoes, chillies, onions, garlic, and various flavours.
Rogan Josh is another popular Kashmiri meat dish, comprising braised lamb cooked with spices and sauces. Indian cooks make the sauce from grilled tomatoes, onions, yoghurt, garlic, ginger, sweet aromatic ingredients and a paste of dry Kashmir chillies. Most of Rogan Josh's zestiness comes from its recipe's delectable fragrance.
The most popular Indian meat recipe is Pasanda, made with marinated lamb and vegetables. Other meats, such as chicken, beef, or goat, can be used in place of lamb and cooked with tomatoes, onions, ginger, turmeric, and coriander.
Galouti kebab, a famous Indian meat dish for dinner, is made from mutton or lamb that is marinated in garlic, poppy seeds, peppercorns, ground ginger, star anise, nutmeg, and other herbs. Another variety of kebabs served by Indian restaurants is the Tangdi kebab or Kalmi kebab, a creamier version prepared with cashews, cream, yoghurt, ginger, garlic, and herbs.
The non-spicy Indian meat dish from Kashmir, Rista, is made with mutton meatballs and herbs.