Lakshadweep

Lakshadweep

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South India

India's only coral atolls, thirty-six islands in the Arabian Sea, and a permit before you can land.

Coral atolls and still lagoons in the Arabian Sea, reached by permit and a slow crossing.

What Lakshadweep is known for

AtollsDivingReefsLagoons

Lakshadweep is India's only coral atolls, and access to them is rationed. Every visitor, Indian or foreign, needs an entry permit that names the islands they intend to visit, applied for weeks ahead. The open list is short — Agatti, Bangaram, Kadmat, Kavaratti and Minicoy for Indian travellers, and shorter still for foreign nationals. Everything runs through Agatti, the only airport in the territory, on a single turboprop route from Kochi. From there you transfer by boat to Bangaram, Thinnakara or Kadmat, anything from half an hour to several hours depending on the sea. Ships from Kochi are the slower alternative and take most of a day. The mistake is a tight connection: a rough afternoon holds the boats, and a missed flight out of Agatti is not a same-day fix. Minicoy is the outlier and the most interesting island in the group. It lies far to the south of the rest, speaks Mahl rather than a Malayalam dialect, and its culture reads closer to the Maldives than to Kerala. October to May. The monsoon from June closes the sea crossings and takes the diving with it.

Best time to visit

October to May is the season, when the sea is calm enough for the inter-island boats to run reliably. The National Minicoy Fest and its rowed boat races fall in December. Avoid June to September, when the south-west monsoon closes crossings and a cancellation can cost you days.

Browse Lakshadweep by theme

Coral atolls in the Arabian Sea, reached only with a permit — a still lagoon on one side of each island and open ocean on the other.

Food & cuisine

Signature dishes and local flavours to look for while exploring Lakshadweep.

4 dishes

Mus Kavaab (Mas Kavab)

Mus Kavaab (Mas Kavab)

Boneless tuna simmered in a spiced coconut-milk curry with onions and curry leaves — Lakshadweep's best-known dish.

Maas Podichathu

Maas Podichathu

Dried, flaked tuna pan-fried with grated coconut, onion and turmeric — a dry side dish.

Kilanji

Kilanji

A wafer-thin crepe of rice and egg, folded and served with sweetened coconut milk and banana.

Kallummakaya Curry

Kallummakaya Curry

Local mussels simmered in a coconut-milk curry with curry leaves and tamarind.

All places in Lakshadweep

Every published place, across 4 themes — pick a theme, or browse them all.

7 places

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