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India is a paradise for vegetarians with a vast variety of vegetarian dishes available everywhere. Many restaurants are purely vegetarian, and others clearly mark vegetarian options.

Thailand offers extensive vegetarian options, especially during the annual Vegetarian Festival (เทศกาลกินเจ). Look for restaurants with yellow flags displaying เจ (jay) or มังสวิรัติ (mangsawirat) signs. Many Buddhist temples serve pure vegetarian food. Common vegetarian dishes include: Pad Thai Jay (stir-fried noodles), Som Tam Jay (papaya salad), Khao Pad Pak (vegetable fried rice), and various tofu and mushroom dishes. Be sure to specify 'mai sai nam pla' (no fish sauce) as it's commonly used in Thai cuisine.

While dairy is common in Indian cuisine, many dishes can be made vegan upon request. South Indian cuisine tends to have more naturally vegan options.

Vegan food (called 'jay' or เจ) is widely available during the Vegetarian Festival and in major cities. Look for the yellow เจ flags or ask for 'ahaan jay' (vegan food). Be specific about no fish sauce ('mai sai nam pla'), no oyster sauce ('mai sai nam man hoy'), and no eggs ('mai sai kai'). Many Thai curries can be made vegan by using coconut milk base without shrimp paste.

Rice-based dishes and many curries are naturally gluten-free. However, wheat is common in North Indian breads like roti and naan.

Many Thai dishes are naturally gluten-free as they use rice noodles and rice instead of wheat. However, soy sauce may contain wheat, so check if concerned.

Tap water in India is generally not safe for tourists to drink. Always use bottled water with sealed caps or properly filtered water.

While street food is a highlight of Thai cuisine, choose stalls with good hygiene practices, high customer turnover, and where food is cooked fresh to order.

Raw vegetables may be washed with local water. Stick to cooked vegetables and fruits that you can peel yourself.

Tap water in Thailand is generally not safe for drinking. Stick to bottled water with intact seals, even for brushing teeth.

While street food is delicious, choose vendors with high turnover and where food is cooked fresh in front of you at high temperatures.

Many places use purified ice, but in smaller establishments or street stalls, ice may be made with untreated water. Ask for drinks without ice if unsure.

Always clean your hands before eating, especially if you will be eating with your hands as is customary in many parts of India.

Eat fruits that you can peel yourself, and be cautious with raw vegetables and salads that may have been washed in untreated water.

Ensure dairy products like lassi and paneer are made with pasteurized milk and served fresh.

Ice used in drinks may be made with tap water. Opt for drinks without ice or ensure the ice is made from purified water.

Tender chicken in a rich, creamy tomato sauce flavored with aromatic spices. A North Indian specialty that is popular worldwide.

Iconic stir-fried rice noodle dish with eggs, tofu, bean sprouts, peanuts, and typically shrimp, flavored with tamarind paste, fish sauce, and chili.

A crispy, thin rice and lentil crepe filled with spiced potatoes, typically served with coconut chutney and sambar. A South Indian breakfast staple.

Hot and sour soup with fragrant herbs like lemongrass and galangal, typically made with shrimp and mushrooms.

Fragrant basmati rice cooked with meat, vegetables, and aromatic spices. Regional variations exist throughout India.

Aromatic curry made with green curry paste, coconut milk, and typically chicken or beef, with Thai eggplant and fresh herbs.

A savory street food snack combining crispy elements, tangy tamarind, spicy chili, and cooling yogurt for a burst of flavors and textures.

Popular dessert of sweet glutinous rice served with fresh mango slices and sometimes topped with crispy mung beans and coconut cream.

Chunks of cottage cheese marinated in spices and yogurt, then grilled in a tandoor oven. A popular vegetarian appetizer.

Spicy salad made from shredded unripe papaya, tomatoes, green beans, peanuts, and dried shrimp, dressed with lime, fish sauce, and chilies.

Dairy products like ghee (clarified butter), yogurt, and paneer (cottage cheese) are fundamental to Indian cuisine.

Peanuts are widely used in Thai cuisine, from Pad Thai to various stir-fries and sauces.

Various nuts, especially cashews, almonds, and peanuts, are common in Indian dishes.

Shellfish, particularly shrimp, is extremely common in Thai cooking.

Wheat is the primary grain in North Indian cuisine.

Fish and fish sauce are fundamental to Thai cuisine, used as a flavor enhancer in many dishes.