The food culture of the Andaman and Nicobar Islands and Lakshadweep is heavily influenced by their coastal location and the diverse local communities. 

The islands’ culinary offerings prominently feature seafood, with dishes like grilled fish, crab curry, and prawn malai cooked in aromatic coconut milk and spices. The indigenous communities contribute to the rich culinary traditions with unique preparations that include root vegetables and local fruits. In Lakshadweep, dishes such as masala fish and tender lamb biryani reflect the influence of Middle Eastern and coastal Indian flavors. 

‍