Healthy Indian Food in Costa Rica | Hola Indian Restaurant

Costa Rica's produce and India's plant-forward cooking are a natural match. What healthy eating looks like at our tables in Manuel Antonio and Jacó.

Costa Rica attracts people who care about what they eat — yoga retreats, surf weeks, long hikes and slow travel all encourage it. Indian cuisine fits that lifestyle far better than its reputation suggests, and healthy Indian food in Costa Rica is easier to find than most visitors expect.

Local produce, Indian technique

Our kitchens buy vegetables, herbs, coconut and Pacific seafood locally, then cook them with imported spices using traditional methods. Tropical ingredients suit the cuisine: coconut curries, lime, fresh coriander and green chilli belong on both sides of the world.

Plant-forward by default

A large share of Indian cooking is naturally vegetarian, and much of it is vegan once ghee and cream are set aside. Chana masala, aloo gobhi, subzi handi, dal tadka, mushroom palak and vegetable biryani are all built on legumes and vegetables. See the vegetarian sections of our menu for the full list.

Good choices for active days

After a surf: chicken tikka, jeera rice, green salad — protein without heaviness.
Before a hike: vegetable biryani and raita; slow-release energy, easy to digest.
Hot afternoon: tandoori fish, red onion salad, fresh lime.
Recovery dinner: dal tadka, tandoori roti and palak — simple and restorative.

Allergies and diets

Gluten-free, dairy-free, nut-free and vegan requests are routine for our kitchen; most curries can be prepared with coconut instead of cream. Mention it when you book a table so the chefs can plan ahead.