Indian fast food

This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages) An editor has performed a search and found that sufficient sources exist to establish the subject's notability. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Indian fast food" – news · newspapers · books · scholar · JSTOR (January 2022) (Learn how and when to remove this message) The neutrality of this article is disputed. Relevant discussion may be found on the talk page. Please do not remove this message until conditions to do so are met. (October 2020) (Learn how and when to remove this message) (Learn how and when to remove this message)

This article is part of the series on
Indian cuisine
Regional cuisines North India Awadhi Haryana Kashmiri Kumauni Mughlai Punjabi Rajasthani Uttar Pradeshi South India Chettinad Hyderabadi Karnataka Kerala Mangalorean Mangalorean Catholic Saraswat Tamil Telangana Telugu Udupi East India Bengali Bhojpuri Bihari Jharkhandi Odia Maithil Angika West India Goan Gujarati Malvani & Konkani Marathi Parsi Sindhi Northeast India Arunachalese Assamese Meghalayan Manipuri Mizoram Naga Sikkimese Tripuri Other Anglo-Indian Fast food Indian Chinese Indian Indonesian Indian Singaporean Jain (Satvika) Malaysian Indian Nepali
Ingredients, types of food Main dishes Soups and stews Desserts Bread Drinks Snack foods Spices Condiments
Preparation, cooking Handi Karahi Tava Tandoor Uruli Other
See also History Etiquette Indian chefs Cookbook: Cuisine of India
Related cuisines Nepalese cuisine Sri Lankan cuisine Bangladeshi cuisine Pakistani cuisine Bhutanese cuisine Tibetan cuisine Afghani cuisine
India portal Food portal
v t e

The fast food industry in India has evolved with the changing lifestyles of the young Indian population.^{[citation needed]} The variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country.

Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever-alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.

In the fast-food version, a plate already arranged with a variety of cooked vegetables and curries along with a fixed quantity of rice and Indian flatbreads is handed out across the counter against a prepaid coupon. The curries and breads vary depending on the region and local preferences. The higher priced ones may add a sweet to the combination. Refills are generally not offered.