Discover handcrafted Nicobari mats, pearls, coconut oil, and local crafts - authentic treasures from the heart of the Andaman & Nicobar Islands.

The three-day Cuisines of India Festival at ITF Pavilion wrapped up with prizes and cultural flair, showcasing regional culinary talent and traditions.

Discover Andaman & Nicobar's nightlife, beach bonfires, rooftop bars, night kayaking, stargazing, and more after-dark adventures!

While two sites—Cellular Jail and Narcondam Island—are already on UNESCO’s tentative list

The Island Coconut Festival 2025, themed 'Celebrating Coconut - Culture, Cuisine & Crafts of the Islands,' will be held on May 31 and June 1 at the ITF Pavilion, Sri Vijaya Puram, featuring exhibitions, competitions, and cultural activities.

The Summer Carnival Festival 2025 at Corbyn’s Cove Beach will feature a summer parade, cultural shows, beach clean-up drives, and adventure sports, promoting local tourism and sustainability.

A&N Administration, is launching a district-wide competition to collect traditional folktales and folk songs

From images of pristine coral reefs and indigenous communities to stories of eco-conscious development, the Andaman stall offered more than a travel pitch, it was a narrative of a place deeply rooted in conservation, culture, and connection.

On the far edge of the Indian Ocean, in a forgotten corner of wartime history, lies a lesser-explored possibility: the Andaman and Nicobar Islands. These remote islands, once a strategic outpost for Japanese forces, are steeped in stories of hidden tunnels, lost wartime ships, and secret caches of wealth. Could this be the site of a second, unsearched trove of Japanese treasure?

Let us be clear: there are no hotels or restaurants that serve native Nicobari food. No menus will list "wild boar curry" or "bamboo-cooked seafood." These dishes are not for sale. They are expressions of home and hospitality. The only way to taste them is to be invited to sit cross-legged in a Nicobari home.

Andaman biryani is not your typical biryani. Unlike the more common ghee-heavy varieties of North India, it’s lighter and delicately spiced, perfectly suited to the humid climate of the islands. The dish reflects the fusion of several regional influences: the mustard tang of Bengali cuisine, the heat of Tamil spices, the rich marinades of North Indian biryani, and even hints of Southeast Asian flavors.