Table of Contents
- Introduction
- Best Seafood Restaurants in Andaman
- Top Places for Seafood in the Andamans
- Seafood Tourist Circuits
- Activities and Food Experiences
- Festivals and Seasonal Events
- Sample Itineraries
- Best Time for Seafood Dining
- How to Reach
- Accommodation Options
- Estimated Costs
- Local Food, Culture, and Shopping
- Travel Tips (Families, Honeymooners, Friends)
- FAQs
- Conclusion
Introduction
The Andaman Islands are a paradise for seafood lovers. Fed by pristine seas and shaped by Bengali, South Indian, Burmese, and Nicobari influences, the cuisine highlights just-caught fish, jumbo prawns, squid, and crab—grilled over charcoal, cooked in coconut curries, or tandoor-smoked with coastal spices. This guide maps out the best seafood restaurants across Port Blair, Havelock (Swaraj Dweep), Neil (Shaheed Dweep), and North Andaman, with practical travel tips, budgets, and smart, sustainable choices.
Best Seafood Restaurants in Andaman
Port Blair
New Lighthouse Restaurant (near Marina Park)
Why go: An island classic known for lobster, crab, and whole-fish grills under the open sky.
Try: Butter garlic crab, tawa fry snapper, grilled lobster (seasonal).
Vibe/Price: Casual open-air; approx ₹400–1,500 per person (lobster/crab priced by weight).
Amaya – SeaShell Port Blair (rooftop, sea-facing)
Why go: Elevated coastal plates and seafood platters with sunset views.
Try: Seafood tandoor platter, chilli garlic prawns, tuna steak.
Vibe/Price: Smart-casual lounge; approx ₹800–2,000 per person.
Mandalay Restaurant – Welcomhotel Bay Island
Why go: Classic coastal curries and refined island fare overlooking the bay.
Try: Fish moilee, coconut prawn curry, grilled reef fish.
Vibe/Price: Upscale dining; approx ₹700–1,800 per person.
Lighthouse Residency Rooftop (Aberdeen Bazaar area)
Why go: Simple, flavorful tandoori seafood and grilled fish.
Try: Tandoori prawns, masala fish tikka.
Vibe/Price: Casual rooftop; approx ₹500–1,200 per person.
Swaraj Dweep (Havelock)
Full Moon Café (Vijaynagar Beach/Beach No. 5)
Why go: Beloved beach café with consistently fresh catch and relaxed island vibes.
Try: Grilled tuna, prawn curry with coconut, calamari.
Vibe/Price: Beachy-chic; approx ₹500–1,200 per person.
Anju Coco Resto (Govind Nagar)
Why go: Generous portions and great value for staples and grills.
Try: Seafood thali, butter garlic crab, tawa fry fish.
Vibe/Price: Casual; approx ₹400–1,100 per person.
Something Different – A Beachside Café (Govind Nagar beachfront)
Why go: Sundowners with tiger prawn grills and multi-cuisine seafood.
Try: Tiger prawns, chilli-lime fish, seafood pizza (fusion).
Vibe/Price: Beachfront, lively; approx ₹500–1,200 per person.
Bonova Café & Pub – SeaShell Havelock (Beach No. 2)
Why go: Polished setup, craft beverages, and shareable seafood platters.
Try: Andaman seafood platter, prawn koliwada, fish kebabs.
Vibe/Price: Casual-upscale; approx ₹700–1,500 per person.
Nemo Café & Bar by Silver Sand (Vijaynagar Beach)
Why go: Beach bar mood with grills and sunset views.
Try: Grilled reef fish, tempura prawns, seafood skewers.
Vibe/Price: Trendy beach bar; approx ₹700–1,600 per person.
Shaheed Dweep (Neil)
Beachfront Resort Restaurants (Lakshmanpur/Bharatpur)
Why go: Simple, fresh-catch menus in serene settings; ask for the catch of the day.
Try: Whole fried fish with masala, prawn curry, crab (seasonal).
Vibe/Price: Laid-back island dining; approx ₹500–1,500 per person.
Bharatpur & Neil Kendra Jetty Shacks
Why go: Rustic stalls serving fish thalis and quick fry-ups priced by weight.
Try: Fish thali, tawa fry anchovies/sardines, squid masala.
Vibe/Price: Basic, local; thalis from ₹250–400; grills by weight.
Tango Beach Resort Restaurant (Bharatpur area)
Why go: Convenient if you’re staying nearby; friendly service and grills.
Try: Grilled prawns, fish curry with rice.
Vibe/Price: Casual resort dining; approx ₹500–1,200 per person.
North Andaman (Rangat & Diglipur)
Pristine Beach Resort Restaurant (Kalipur, Diglipur)
Why go: Quiet north-island stop with hearty crab curries and homestyle plates.
Try: Crab curry, fish curry rice.
Vibe/Price: Simple, scenic; approx ₹400–900 per person.
Yeratta/Rangat Jetty Eateries
Why go: Roadside dhabas dishing local-style fish thalis to break long drives.
Try: Fish thali, fried mackerel, spicy chutneys.
Vibe/Price: Very basic; thalis approx ₹200–400.
Note: Menus and operating hours can vary with weather and season. Fresh-catch items (lobster/crab) are usually sold by weight and may be limited during rough seas.
Top Places for Seafood in the Andamans
- Port Blair: Widest variety—from street-style fry-ups to refined coastal dining.
- Swaraj Dweep (Havelock): Beach cafés with grilled catch and sunset cocktails.
- Shaheed Dweep (Neil): No-frills, ultra-fresh seafood near beaches and the jetty.
- North Andaman: Homestyle curries and crab; fewer options but deeply local.
Seafood Tourist Circuits
- Classic 4N/5D: Port Blair → Havelock → Neil
- Port Blair: Start with New Lighthouse and a refined dinner at Amaya/Mandalay.
- Havelock: Beach day grills at Full Moon; evening at Bonova or Nemo.
- Neil: Jetty shacks for fish thalis; quiet beachside dinner at a resort restaurant.
- Northward 6N/7D: Add Rangat & Diglipur
- Experience crab curries in Diglipur and fish thalis around Rangat en route.
- Slow Foodie 5N (Base in Havelock): Rotate beach cafés; book a chef’s special fresh-catch dinner and a basic cooking demo.
Activities and Food Experiences
- Fresh-Catch Dinners: Many cafés display the day’s catch—ask for grilling with simple salt-pepper-lime to taste the fish.
- Market Mornings (Port Blair): Visit local fish markets early; photography may require permission; avoid buying shells/coral (protected).
- Cooking Classes: Some homestays/resorts arrange coastal cooking demos (coconut-based curries, tawa fry, tempering techniques).
- Ethical Fishing Charters: If you book a trip, prefer catch-and-release or regulated take; strictly avoid protected species.
- Sunset Seafood by the Beach: Havelock/Neil cafés often offer candlelit grills on clear evenings; reserve ahead in peak season.
Festivals and Seasonal Events
- Island Tourism Festival (usually Jan): Cultural shows and food stalls in Port Blair; occasional seafood-focused pop-ups.
- Hotel Seafood Nights (Dec–Feb): Many resorts host grill/barbecue nights during high season; schedules vary.
Sample Itineraries
3 Days: Port Blair Foodie Weekend
- Day 1: Arrive; dinner at New Lighthouse (grills).
- Day 2: Light lunch at Aberdeen area café; sunset dinner at Amaya/Mandalay.
- Day 3: Market browse; quick fish thali before departure.
5 Days: Classic Seafood Crawl
- Day 1–2 (Port Blair): New Lighthouse; Mandalay/Amaya.
- Day 3–4 (Havelock): Full Moon lunch; Something Different or Bonova at night.
- Day 5 (Neil): Jetty shack thali; beachside resort dinner; return to Port Blair.
7 Days: Extended With North Andaman
- Days 1–4: As above; add Day 5–6 in Diglipur for crab curry and quiet beaches.
- Day 7: Return via Rangat with a fish thali stop.
Best Time for Seafood Dining
- November–April: Best weather, calmer seas, wider seafood variety, most cafés open.
- May–September: Monsoon; some beach cafés shut or reduce hours; availability and ferry schedules may be affected.
- Year-round: Staples like fish thalis are usually available; premium items (lobster/crab) depend on season and sea conditions.
How to Reach
- Fly: Direct flights to Port Blair (IXZ) from Chennai, Kolkata, Bengaluru, Delhi, Hyderabad (seasonal/connecting from other cities).
- Ferry to Islands: Government ferries and private catamarans connect Port Blair ↔ Havelock (Swaraj Dweep) ↔ Neil (Shaheed Dweep). Book early in peak season; carry valid photo ID.
- Local Transport: Pre-paid taxis, autos, and rented two-wheelers on Havelock/Neil. Roads can be dark at night; ride cautiously.
Accommodation Options
- Budget: Guesthouses in Aberdeen Bazaar (Port Blair) and simple beach huts in Havelock/Neil; some offer basic seafood meals on request.
- Mid-range: Well-rated island resorts and boutique hotels with in-house coastal menus.
- Upscale: Sea-facing resorts/lodges with curated seafood dinners, grill nights, and private beach setups (weather-permitting).
Estimated Costs
- Seafood thali (local eateries): ₹250–450
- Fish/prawn mains (cafés): ₹450–900
- Crab/lobster (by weight, seasonal): ₹1,200–3,500+ per kg
- Seafood platter (resorts): ₹1,200–2,500
- Beer/cocktails (where permitted): ₹180–600
- Private ferry (one-way): Approx ₹1,200–1,800 Port Blair ↔ Havelock/Neil (class-dependent)
- Scooter rental: ~₹500–700 per day; fuel extra
Local Food, Culture, and Shopping
- Cuisine influences: Bengali mustard fish, South Indian coconut gravies, tandoor grills, Burmese touches.
- Common fish: Snapper, tuna, king mackerel, reef fish, squid, prawns, crab (seasonal).
- Spice profile: Curry leaves, mustard, coconut, tamarind, black pepper; heat levels adjustable—ask for “less spicy” if needed.
- Shopping: Packaged spices, local condiments, handicrafts. Do not buy shells, coral, or products from protected species (illegal).
- Responsible dining: Prefer seasonal, line-caught options; avoid endangered species; minimize single-use plastics.
Travel Tips (Families, Honeymooners, Friends)
For Families
- Choose early dinner slots; many cafés wind down by 9–10 pm.
- Request mild curries; confirm availability of high chairs and filtered water.
- Carry snacks for ferry journeys; options onboard are limited.
For Honeymooners
- Reserve sunset tables on Havelock; confirm wind/rain backup plans.
- Ask resorts about private beach grills or chef’s tasting menus (subject to weather and regulations).
- Avoid night riding on unlit roads; pre-book return transport.
For Friends/Backpackers
- Split seafood platters to sample more; pair one premium dish with thalis to balance budget.
- UPI works in many spots but carry cash for shacks and remote areas.
- Alcohol is available at licensed venues/shops; public drinking on beaches is not permitted.
- All Travelers: Confirm daily ferries before planning dinners; rough seas can disrupt schedules. Inform venues of shellfish allergies. Respect no-fishing zones and local customs.
FAQs
Q: What seafood is the Andamans best known for?
A: Fresh reef fish (snapper, grouper), tuna, jumbo prawns, squid, and seasonal crab/lobster. Preparation styles range from simple grills to coconut-based curries and tandoor marinades.
Q: Is lobster available year-round?
A: Availability varies with season and sea conditions. It’s more reliably found in the dry months (roughly Nov–Apr), and pricing is by weight. Always check what’s fresh that day.
Q: Can vegetarians find options at seafood restaurants?
A: Yes. Most cafés offer veg curries, paneer, salads, breads, and rice dishes. Ask for separate prep to avoid cross-contact if that’s important to you.
Q: Do I need reservations?
A: In peak season (Nov–Feb, holidays), reserve sunset slots at popular beach cafés and resort restaurants, especially in Havelock and Port Blair.
Q: Are there any legal or sustainability concerns?
A: Avoid buying or consuming protected species (e.g., sea cucumbers, giant clams). Do not buy shells or coral. Choose seasonal, responsibly sourced catch and follow local guidelines.
Conclusion
From Port Blair’s classic grills to Havelock’s sunset platters and Neil’s no-frills fresh-catch thalis, the Andamans serve seafood that’s as memorable as their beaches. Plan around ferry timings and weather, reserve popular spots in peak months, and favor sustainable choices. With the right mix of iconic restaurants and humble shacks, every meal can be a highlight of your island journey.
