Long Island, Andaman: A Food Guide for Travelers

Long Island in the Andaman archipelago is a serene, low-key destination best known for Lalaji Bay, boat trips to Merk Bay, and quiet village life. Its culinary scene is simple, fresh, and shaped by the sea, supply boats, and the island’s settler communities from Bengal, Tamil Nadu, and Andhra. This guide helps you know what to expect, what to try, and how to plan your meals responsibly while exploring this beautiful, remote spot.

What the Food Scene Looks Like

• Small and homey: Think homestay kitchens and a handful of local dhabas rather than a string of restaurants.
• Fresh-cooked, limited menu: Daily specials depend on the morning catch and supplies arriving by ferry.
• Seafood-forward, rice-based: Rice with fish curry, fry, dal, and seasonal vegetables is the island staple.
• Plan ahead: Pre-order meals, carry snacks for beach days, and bring cash.

Where You’ll Eat

Homestays and Guesthouses

Most visitors eat where they sleep. Hosts typically offer a set breakfast and a simple thali for lunch/dinner. Pre-ordering is essential—this lets cooks buy or catch just enough, minimizing waste and ensuring freshness. Expect rice, fish or egg curry, dal, a vegetable dish, and pickle.

Small Eateries and Dhabas

In the village near the jetty you’ll find a few basic eateries serving poori–sabji, parathas, dal–chawal, fish fry, omelets, and tea. Menus are short; go with the day’s special. Food is usually ready early and finishes early.

Beach Days and Picnic Lunches

There are no permanent shacks at beaches like Lalaji Bay. Ask your homestay for a packed lunch (rice, fish fry, veg, or egg curry) and plenty of water. Bring your litter back—most beaches have no bins.

Flavors and Staples to Try

Seafood Highlights

• Island-style fish curry: Tangy and mildly spiced; sourness may come from tamarind or raw mango, often finished with coconut.
• Fish fry: Marinated with turmeric, chili, garlic, and lemon; pan-fried crisp.
• Prawn coconut stir-fry: Light, aromatic, sometimes with curry leaves and mustard seeds.
• Crab pepper masala: When available; ask your host about ethical sourcing and price beforehand.

Vegetarian-Friendly Plates

• Dal and rice with seasonal sabzi (pumpkin, beans, greens, okra).
• Banana flower cutlets or fritters when in season and if the cook prepares them.
• Egg curry is common and a reliable protein for ovo-vegetarians.

Breakfast on the Island

• Idli, dosa, vada with coconut chutney or sambar (availability varies).
• Poori–sabji or parathas with pickle and curd.
• Omelet–bread or upma for quick starts before boat trips.

Snacks and Sweets

• Pakoras, bhajis, samosas, and banana fritters at tea time.
• Fresh fruit like bananas, papaya, pineapple, and seasonal mangoes.
• Biscuits and savory mixes from small shops; bring your favorites from Rangat/Port Blair.

Responsible and Sustainable Choices

• Choose line-caught fish and ask your host what’s locally abundant that day.
• Avoid purchasing shells, corals, or turtle products—it’s illegal and harms fragile ecosystems.
• Reduce plastic: Carry a refillable bottle and request RO/filtered refills at your stay.
• Respect no-cook zones: Open fires on beaches are typically prohibited.

Note on reef species

Some colorful reef fish are vital to coral health. If offered unfamiliar species, ask about sustainability or opt for widely available pelagic fish. When in doubt, a vegetarian meal is the low-impact choice.

Prices and Practicalities

• Homestay thali: Approx. INR 250–600 per person; seafood often costs extra. Prices fluctuate with fuel and supply.
• Breakfast: INR 80–250 depending on items and portion.
• Cash is king: Network coverage can be patchy; carry sufficient cash for meals and snacks.
• Order early: Pre-book lunch at breakfast and dinner by mid-afternoon.

Drinks

• Water: Prefer filtered refills; if buying bottles, crush and carry back for proper disposal.
• Tea: Widespread and comforting; masala or black tea at stalls.
• Coffee: Typically instant; espresso-based drinks are rare.
• Tender coconut: Wonderfully hydrating when available seasonally.
• Alcohol: Availability on the island is limited; many stays don’t serve it. Public drinking, especially on beaches, can attract fines—check current local regulations.

Dietary Needs and Communication

• Vegetarian/Vegan: Easy with dal, rice, veg curries, and fruit. For vegan needs, say “doodh, ghee, dahi nahin” (no milk, ghee, curd).
• Gluten-free: Rice-based meals are your friend; check that pakoras use gram flour.
• Halal: Certification is uncommon on the island; many travelers opt for vegetarian seafood-free meals if strict.
• Allergies: Clearly state allergies (e.g., seafood, peanuts); kitchens are small so cross-contact is possible. Carry medication if needed.

Seasonality and Supply Chains

Weather and ferries shape menus. During rough seas (monsoon), vegetables and specialty items may be scarce and prices higher. In peak season (roughly Oct–Apr), you’ll find more consistent seafood and fruit. Flexibility is key—embrace the “cook what’s fresh” rhythm.

Sample One-Day Food Itinerary

Morning: Village Start

Begin with idli–sambar or poori–sabji and a hot tea. Pick up fruit and biscuits for the day. Pre-order a packed lunch with your host.

Midday: Beach Picnic at Lalaji Bay

After the forest trail or boat ride, eat a simple packed meal: rice, veg curry, maybe a fish fry if you eat seafood. Hydrate and keep your waste bag handy.

Evening: Home-style Dinner

Return for a thali: rice, dal, pumpkin or okra, and a tangy fish/egg curry. Finish with fresh pineapple or papaya. Early dinners are common.

Food and Activity Pairing Tips

• Light before water: Keep breakfasts light if snorkeling or boating; save heavier meals for post-activity.
• Hydration: Pack extra water and oral rehydration salts on sunny days.
• Motion-friendly snacks: Dry snacks like bananas, nuts, or crackers are good for choppy crossings.

Day Trips (Merk Bay, Guitar Island): Food Logistics

• No shops on the beach: Carry all food and water; your boatman or host can help pack.
• Permits and timings: Boat operators coordinate permits and tides—meals need to fit within those windows.
• Leave no trace: Bring back every wrapper and bottle.

Etiquette and Local Norms

• Dress modestly in the village; beachwear is for the beach.
• Ask before photos of people or their food stalls.
• Eat what’s served, waste little: Portions are generous; request smaller servings if unsure.
• Support local: Choose local produce and house-cooked meals over imported packaged items.

What to Pack (Food & Drink Edition)

• Reusable bottle and a compact lunch box for picnics.
• Electrolyte sachets and a small dry snack stash.
• Travel cutlery and a light cloth for beach picnics.
• Reusable trash bag to carry waste back.

Final Thoughts

Come to Long Island hungry for simplicity. You won’t find a gourmet strip, but you will taste the island’s heart: just-caught fish, coconut-laced gravies, honest dal and rice, and fruit sweetened by tropical sun. Plan your meals with your hosts, carry cash and snacks, eat with the seasons, and leave only footprints—your most memorable Long Island meals will be the ones cooked slow, eaten early, and savored by the sea.