Seafood and local cuisine tasting
Guided tasting experiences across Port Blair, Havelock (Swaraj Dweep) and Neil (Shaheed Dweep) focusing on freshly caught seafood and traditional Andaman island flavors. Activities include market walks, beachside shack tastings, seafood thalis, live-cooking demonstrations, and opportunities to meet local fishers and chefs to learn about sustainable catch and indigenous ingredients.
Location
Port Blair, Havelock Island (Swaraj Dweep), Neil Island (Shaheed Dweep), Port Blair (administrative); Havelock Island; Neil Island, India
Duration
Per-island: 3–5 hours for a dedicated tasting; Combined multi-island experience: 1–3 days depending on transfers and chosen activities.
Best Time to Visit
October to May (dry season) — calm seas, more dining options and active fishing; monsoon months (June–September) see limited services and rougher waters.
Pricing
Typical pricing per person: Budget: INR 700–1,500 (market walk + 2–3 tastings); Standard guided tasting: INR 1,800–3,500 (half-day with multiple stops); Premium private tasting/cooking demo: INR 4,500–9,000 (includes transfers and chef session). Prices vary with season, group size, and inclusion of transfers/boat rides.
Activity Type
Coordinates
Highlights
Freshly landed catches: tuna, kingfish (seer), pomfret, prawns, squid and seasonal lobsters/crabs
Beachside shacks serving grilled and tawa-fried seafood with coconut-based accompaniments
Local specialties: Andaman-style fish curry, spicy prawn curry, smoked fish, seafood thali with rice and condiments
Market & harbour visits to meet fishers and inspect the catch
Cooking demonstrations featuring coconut, tamarind and local spice blends
Vegetarian island adaptations using coconut, jackfruit, pumpkin and lentils for non-seafood eaters
Sunset dining on Havelock and relaxed reef-side meals on Neil
Itinerary
Harbour/market walk and early-morning tastings
Visit Aberdeen or Sippighat fish markets; sample fried tuna bites, fish pakoras and fresh fruit juices. Good for understanding local supply and catch methods.
Lunch at a recommended local restaurant
Try a seafood thali or Andaman-style fish curry with steamed rice; most eateries can adjust spice levels.
Guided shack hop and beachside grill
Transfer by ferry to Havelock. Sample grilled kingfish, prawn skewers, coconut-based curries and local salads at beach shacks near Radhanagar and Vijaynagar.
Optional chef demo or homestay meal
Participate in a short cooking demo (booking recommended) to learn coconut-tamarind gravies and simple seafood preparations.
Market & village tasting circuit
Smaller island vibe: enjoy smoked fish, simple crab or prawn preparations, and sweets made with coconut. Great for relaxed reef-side meals and photography.
Safety Requirements
Declare food allergies and dietary restrictions clearly to guides and chefs
Avoid raw or undercooked shellfish if you have any sensitivity; confirm freshness and storage conditions
Be cautious with spice levels if you have stomach sensitivity
Carry any personal medication for allergies or stomach upsets
Use sunscreen and mosquito repellent when dining outdoors; stay hydrated
Follow local advice about sustainable and seasonal catches (avoid protected species)
Tips
Book ferry transfers and popular shack reservations in advance during high season (Oct–May)
Bring small-denomination cash for village stalls and shacks (many are cash-preferred)
Ask for spice level adjustments — island food can be quite spicy compared to mainland preferences
Try signature combinations: grilled fish with coconut chutney, prawn curry with steamed red rice, smoked fish with simple salads
Respect local customs — ask before photographing fishers or private property
If you’re vegetarian, inform guides in advance — vegetarian options exist but are limited in some shacks
Carry hand sanitizer or wet wipes for quick cleanups after seafood tastings
Support sustainable operators who source responsibly and avoid buying or consuming illegal/protected seafood (shells, turtle products)
