India operates one of the world's largest vegetarian food cultures. Many regional kitchens — particularly Rajasthani, Gujarati, South Indian — default to vegetarian. Non-vegetarian options exist but are not assumed. Dietary preferences (Jain — no root vegetables; vegan — no dairy; strict allergies) are briefed to the kitchen in advance through our heritage-dining wing.

We do not drink tap water in India. Bottled or filtered water (sealed brand) is standard, included throughout the trip in the vehicle, at the stays, and at vetted dining tables. We brief the kitchens on water-source standards for cooking and ice as part of dietary planning.

Yes — with an escort. We curate a vetted street-food trail in each city (Old Delhi chaat, Jaipur kachori, Jodhpur mirchi-vada, Lucknow kebabs) at stalls we've used over years. Random street stalls are not recommended — vetted ones are an essential part of the experience.

Yes — declared allergies (severe nut, shellfish, gluten, dairy) are briefed to every kitchen we use in advance. Cross-contamination prevention is handled upstream. Travellers with diagnosed serious allergies should declare them at planning, not on arrival.

Pure Jain food (no onion, no garlic, no root vegetables) is widely available across Rajasthan and Gujarat where Jain communities are concentrated. Outside those regions it requires advance arrangement; we brief the kitchen at booking.