What are people eating in top eight Indian cities, according to Swiggy

Advertisement
What are people eating in top eight Indian cities, according to Swiggy
Advertisement

Swiggy is a Bangalore-based food delivery startup that collated data from eight cities (Bangalore, Chennai, Hyderabad, Delhi & NCR, Pune, Mumbai and Kolkata) where it operates, and tracked top five cuisines, main course items, snacks, and desserts across India to find out what the Indian cities are ordering in.

ALSO READ: Guess what’s cooking? UberEATS is coming to India this year!

It has partnered with over 12,000 restaurants across these locations.

These are the highlights:

Advertisement

• Main course: the Indian cuisine--in its various north and south avatars--emerged more popular than its American and Chinese competitors.

Most popular non-vegetarian main course item was chicken biryani, except in Delhi-NCR where top six dishes were dal makhani-naan, burgers, chole bhature, egg rolls, masala dosa and pav bhaji.

ALSO READ: The Jaipur Lit Fest tried to be completely cashless and failed. Here's what happened.

• Biryani capital, Hyderabad, made up for Delhi’s underwhelming response by ordering biryani even during snack time--between lunch and dinner--when orders in other cities gravitated toward street food and burgers.

• Regional cuisines held sway in their geographies and in diametrically opposite locations. For example Delhi-NCR, apart from ordering chole bhature, loved to order masala dosa.

Advertisement
ALSO READ: This IoT device will help you save money and reduce your water consumption

Similarly, Chennai showed a healthy appetite for north Indian delicacies. Mumbai remained truly cosmopolitan by ordering from every cuisine, and Chinese dishes found favor mostly in Delhi-NCR and Kolkata.

• Most price-conscious city - Price-wise, Pune came out as the most price-conscious city due to its large student population. Rest of the locations did not seem to see the price as a barrier to getting good food home delivered instantly.

Image credits: Le Casse Croute