Destinations
India
From Himalayan trails to tropical backwaters, from ancient temple complexes to Mughal gardens and spice-scented bazaars, India distils millennia of human settlement into one vast and endlessly varied land.
India is the subcontinent: a self-contained world of extraordinary scale and diversity, shaped by millennia of continuous civilisation. From the snow-bound passes of the Himalayas to the steamy backwaters of Kerala, from the ochre deserts of Rajasthan to the tea-covered hills of the Nilgiris, the landscape changes completely as you move across it. So too does the food, the architecture, the language, the light. No single visit can encompass it, but that is true of most countries worth visiting.
What to plan around
India is large enough that how you move through it matters enormously. Most visits concentrate on a particular region, combining cities with countryside, and travelling between them by train, private car or domestic flight. The golden triangle of Delhi, Agra and Jaipur is the most visited circuit; the hill towns of the Himalayas, the backwaters of Kerala, and the temple towns of Tamil Nadu are each substantial destinations in their own right. Distances that look short on a map can take hours on the road.
Climate is a serious practical consideration. The most comfortable months for sightseeing are October through March, when the weather is cool and dry across most of the country. From April the heat builds, becoming intense in the plains by May and June; summer also brings the monsoon to the south-west coast and the Himalayan foothills. The north-east monsoon arrives in Tamil Nadu and the south-east coast from October. If you are travelling in the height of summer, expect air conditioning to be essential in cities and planning to be outdoors only in the early morning or evening.
What you will do
Small groups in India move between guided city sightseeing and walking in quieter landscapes. In cities this means exploring bazaars and neighbourhoods on foot with a local guide who knows where to go and what to look at — the difference this makes in a place as dense and chaotic as Delhi or Varanasi is difficult to overstate. Away from cities, walks might take you through farmland and villages, along forest trails, or between the ruins of ancient capitals. The pace is deliberate: there is time to sit with a cup of chai, to watch what is happening in a market square, to ask questions.
Expect variety. One day you might visit a fortified city with Mughal gardens; the next you could be walking through rice paddies to a village where very few tourists go. India rewards curiosity and patience.
The food
Indian food is not one cuisine but many. The tandoori and kebab traditions of the north, the fish curries of the Malabar coast, the coconut-based dishes of Kerala, the vegetarian thalis of Gujarat, the meat and bread dishes of Punjab — each region has a distinct culinary identity, and eating well is rarely difficult. Street food is part of daily life across the country, and the best进食 experiences often come from following a local guide to the right stall at the right time of day: a plate of pani puri in Mumbai, a masala dosa in Chennai, a bowl of dal baati churma in Rajasthan.
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Tours in India
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Where you go
Places we visit in India
Good to know
Learn more about India
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Best time to visit India
India is vast, and the best time to visit depends entirely on where you go. October to March is the general window for most travellers — the monsoon has retreated, temperatures are cooler, and skies are clear across the north and the plains. This is peak season for the Golden Triangle, Rajasthan, and the Kerala backwaters. December and January bring cold nights in the hills, particularly in the Ladakh and Himalayan regions, which are better visited in summer (June to September) when the high-altitude passes reopen.
The south behaves differently. Kerala and Tamil Nadu are most comfortable between November and February, while May and June see intense heat but thin crowds and good hotel availability. Monsoon season (June to September) transforms the Western Ghats and brings lush green to the hills of Coorg and Munnar, though some coastal areas see heavy rain.
Regional food shifts sharply with the seasons. Winter in the Punjab means rich dal makhani and sarson da saag by a coal fire; summer in Rajasthan brings handvo and the cool relief of lasi. Coastal Goa tastes different after the October rains, when seafood is fresher and markets are fully stocked. Festivals fall across the year — Diwali (October/November) and Holi (February/March) are the most significant — and they affect availability in popular destinations, so it is worth checking local calendars when you book.
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History and culture
India's cultural geography is vast and can feel contradictory. The Mughal-influenced north, centred on Delhi and Agra, is defined by monumental architecture and a flatbread-and-dal cuisine. By contrast, the south — Tamil Nadu, Kerala — has a different temple architecture, a more tropical landscape and a rice-and-coconut food culture. The west coast absorbed centuries of Arab and Portuguese influence; the east, Bengal and Odisha, has its own distinct traditions. Every region has its own language or dialect.
The best time to travel is October to March, when the weather is dry and temperatures manageable. Summers are fierce across the plains; monsoons (June to September) bring heavy rain to most of the country, though Kerala and the northeast have their own patterns. Ladakh and the Himalaya are accessible from May to October only, when the high passes clear of snow.
Indian food varies enormously by region. You will eat differently in Rajasthan than in Bengal. In the north, dal bhat with roti or naan is the staple. In the south, rice dominates — idli, dosa, pongal. On the coasts, seafood and coconut are central. The cooking in Ladakh has Tibetan influences. As a rule, the further south and east you go, the more vegetarian-friendly the cuisine becomes.
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Geography and landscape
India spans a continent in miniature, from the ice-bound passes of Ladakh to the lagoons of Kerala. The Himalayan north — Kashmir, Himachal Pradesh, Uttarakhand — draws walkers from April to October, the valleys green after winter snowmelt. The Indo-Gangetic plain rolls flat and agricultural, punctuated by Delhi, Lucknow and Varanasi. Rajasthan holds the Thar, a dry desert with fortress towns at its edges. Along the western coast and deep into the peninsula, the Western Ghats create a lush green spine, dropping to backwaters and beaches.
Three seasons shape travel. Winter (October to March) brings clear skies and cool temperatures to most of the country — the busiest time for tourism. Monsoon arrives between June and September, bringing heavy rain to the western coast and the Ghats; some hill roads become impassable and trekking routes close. Summer (April and May) sees temperatures climb above 40°C in the plains, and hill stations such as Shimla or Munnar become the practical choice.
Food follows geography. In the north, dal bhat and tandoori flatbreads sustain walkers; along the coasts and rivers, fresh fish and prawn curries appear on most menus. The south offers idli, dosa and coconut-based dishes. Regional variations are pronounced — a meal in Rajasthan bears little resemblance to one in Bengal. Before you travel, check current conditions: road access to mountain trails changes with seasonal weather patterns, and monsoon intensity varies year to year.
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Eating and drinking
Indian cuisine varies dramatically by region and season. In the south, rice and coconut dominate; in the north, wheat breads accompany richer dairy-based sauces. The monsoon months (June to September) bring abundance to vegetable markets, while winter sees a different range of comfort foods. Street food is woven into daily life — chaat, dosas, parathas — though your leader will steer you toward vendors with high turnover, where freshness is evident in the queue.
Vegetarianism has deep roots here; many families eat meat only occasionally, and in states like Gujarat and Rajasthan, vegetarian meals are the default. The tea culture is pervasive: tiny cups of milky chai appear at every station, stall and railway platform. Tap water is not reliably safe; bottled water is standard, and your leader will indicate where filtered water is available for refills.
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Money, tipping and bargaining
India runs largely on cash outside major cities. Carry a mix of rupees and a card from home for urban hotels and restaurants, though many smaller establishments prefer notes. ATMs are widely available in towns but can be unreliable in rural areas, so carry sufficient cash when heading into the countryside. Currency exchange desks at airports and authorised dealers in cities offer fair rates.
Tipping is woven into daily transactions. Small notes are useful: a few rupees to a parking attendant, twenty or so to restaurant staff, and around ten percent for guides and drivers at the end of a trip. Your leader can advise on what is customary in each region.
Bargaining is expected in markets and with autorickshaw drivers who do not use meters. Start at roughly a third of the asking price and negotiate calmly. Never bargain aggressively — a friendly exchange is the norm.
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Getting around
India's size demands choices about pace and region. Most visitors concentrate on one or two areas rather than attempting comprehensive coverage — Rajasthan and the Golden Triangle, Kerala's backwaters and hills, or the northeast states, for example. Internal flights are practical for long distances, with rail and road handling regional travel.
India's rail network is extensive but slow; the best overnight routes are the Rajdhani and Shatabdi expresses, which have air-conditioned sleepers and chairs. For shorter journeys, autorickshaws are ubiquitous in cities — agree a fare before departing or insist on the meter. State-run buses cover routes that trains don't, though conditions vary widely.
Travel is most comfortable between October and March. April and May bring intense heat to the plains, pushing visitors toward hill stations. The monsoon runs from June to September — the southwest monsoon brings heavy rain to Kerala and coastal Karnataka, while the northeast is相对 drier. The high Himalaya, including Ladakh, is best in summer when roads are clear.
Before you book
India travel FAQs
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Do I need a visa for India?
Almost all visitors to India need a visa before arrival. The e-Visa is the most common route for short stays and can be applied for online — though eligibility and conditions change, so check the official Indian government visa website before planning your trip. Processing typically takes a few working days, and your passport must be valid for at least six months from your intended date of entry.
India's peak travel season runs from October to March, when the weather is coolest and driest across most of the country. The monsoon arrives on the west coast and in the northeast from June, while the plains can be stifling from April onward. If you are visiting the Himalayan foothills or Kashmir, summer offers the most comfortable walking conditions; for Kerala or Tamil Nadu, the dry winter months between November and February are best.
Bring two blank pages in your passport for the visa and any immigration stamps. If you plan to visit neighbouring countries and return to India, check whether you will need a separate entry stamp — the rules for land borders differ from those for international airports.
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Is India safe to travel in?
India is a vast country and safety varies considerably by region and season. In cities, petty theft and tourist-focused scams occur; violent crime targeting travellers is uncommon. Road safety is a more serious concern — long-distance journeys by bus or car carry more risk than flying or rail.
October to March is the most comfortable time to travel, with clear skies and mild temperatures across most regions. Summer heat in the plains, particularly May and June, can be debilitating. The monsoon from June to September brings heavy rain and occasional flooding, particularly in Kerala and the northeast.
Regarding food and water: an upset stomach is common but usually mild. Stick to bottled water and eat at busy stalls with high turnover — chaat vendors, dosas, biryani shops where locals queue are generally safe. Medical care in major cities is good; carry basic supplies for remote areas. Solo women travellers note that unwanted attention is more common than danger.
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What should I wear, and what do I need for religious sites?
Light cotton clothing works for most of the year. In the cooler months (October to March), a light layer for mornings and evenings, especially in the north, is worth packing. Summers can be intense across the plains, so loose, breathable fabrics help. The monsoon season brings high humidity on the coasts and in the centre of the country.
For entering temples and gurudwaras, shoulders and knees are typically covered. Many temples require shoes to be removed at the entrance — some provide a shoe-check service, while at others you leave them in racks or with a shoe-minder. Carrying a lightweight scarf or shirt to drape over your shoulders is useful and takes up little space. Mosques ask for similar modesty, and head coverings are common in the south and at significant shrines.
A small daypack makes it easier to carry water, your camera, and keep your hands free. Some sites have bag searches, so nothing is complicated — just straightforward preparation.
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Can I drink the tap water?
Tap water is not safe to drink across most of India. Water quality varies considerably between cities and between regions, and even within cities the piped supply can be inconsistent. During the monsoon months (June to September in most of the country), flooding can disrupt treatment systems and introduce contaminants. The safest approach is to drink bottled water from a sealed bottle, or to use a refillable bottle filled from filtered water stations that are common in cities and tourist areas.
Most mid-range and hotel restaurants serve filtered or RO-purified water, and good dining establishments are accustomed to providing this without asking. If you are invited into a home, your host will offer you water they consider safe. Street food and drinks from vendors — including nimbu pani (lemonade) and lassi — are made with treated or boiled water in reputable stalls, though this is harder to verify. Check current advice on water safety for the specific regions you plan to visit before you travel.
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Is tipping expected?
Tipping is woven into daily life in India, though the customs differ from what you may know from home. In restaurants, check your bill before adding anything — many upscale places add a service charge of around 10%, which may or may not reach the staff. Where it does not, 10% is the norm. At dhabas, street food stalls and small eateries, tipping is not expected; a few rupees or loose change is a kind gesture, not an obligation.
Auto-rickshaw and taxi drivers are not tipped; rounding the fare is sufficient. For hotel porters and housekeeping, a small sum — often ₹20–50 — is appreciated. Your Small Voyage local leader will guide you on what feels natural in each setting, from the tea gardens of Kerala to the spice markets of Kochi and beyond.
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What are internet and mobile coverage like?
Mobile coverage in India is generally solid in cities and most tourist towns. Airtel and Jio are the two most widely used networks, with 4G available in almost all urban areas and most roadside stops along major highways. If you're heading into the mountains — Ladakh, Sikkim, parts of the Garhwal — signal drops out well before you reach the trailheads. Some high-altitude treks pass through complete dead zones for days at a time.
Most travellers pick up a local SIM at the airport on arrival, or in any town. You'll need a passport photo and your passport details to register it, which your leader can help with. Alternatively, eSIMs from international providers work in most places. Free hotel WiFi covers the basics, but it's worth having a local SIM for maps and translations when you're out exploring.
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How much walking do your India trips involve?
Walking on our India trips ranges from gentle strolls through city lanes to half-day walks in the hills. In Rajasthan, you wander between forts and bazaars in places like Jaisalmer and Udaipur, often in cool winter months from October to March. In Kerala, gentle paths through spice plantations and rice paddies replace city walking, best from November to February. Summer walks in the Himalayan foothills around Dharamsala and McLeodganj escape the northern plains' heat. We do not schedule walks during the monsoon from June to September.
Walks are optional — you can always stay back and explore independently. Carry a small daypack, water and sun protection. Wear trainers or lightweight walking shoes rather than heavy boots — paths are firm and well-trodden. The walks are not strenuous, but the heat can be, particularly in April and May.
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What is it actually like travelling in a group of eight?
Eight people is a workable number for India's roads and restaurants. A single Tempo Traveller or minibus can carry the group, which matters when navigating narrow bazaars or pulling up outside a dhaba for lunch. Larger coaches simply cannot access the places worth going, while eight travellers in a small vehicle means you can stop when you want — for a chai vendor, a roadside mango seller, a temple you only noticed because you were passing.
The group will typically include solo travellers, couples and friends, and the dynamic shifts comfortably between shared meals and individual space. In Rajasthan you might eat dal baati churma around a communal table; in Kerala a fish curry thali; in Ladakh butter tea with a village family. The shared table is where a group's rhythm settles, and eight is small enough for that to happen naturally.
Most India departures run between October and March, avoiding the monsoon that floods roads in Assam and Kerala from June and the fierce heat that makes Rajasthan difficult in April and May. During temple visits — whether in Varanasi or Hampi — the group moves through together, shoes off, shoulders covered where required, without the awkwardness of a large party holding things up.
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