Welcome to the vibrant culinary landscape of India, where every dish is a celebration of flavours, colours, and cultural heritage.
From the sizzling street food stalls to the opulent dining tables of fine restaurants, best dishes in india offers a plethora of gastronomic delights that tantalise the taste buds and leave a lasting impression.
Moreover, among the plethora of options, a few dishes stand out as quintessential representatives of Indian cuisine’s richness.
From the aromatic biryanis of Hyderabad to the creamy butter chicken of Punjab, and the spicy chaats of Mumbai to the delectable dosas of South best dishes in India, each dish tells a story of tradition, innovation, and the love for good food.
Join us on a culinary journey through the best dishes India has to offer, where every bite is an adventure.
1. Biryani
Biryani, a cherished dish originating from the Indian subcontinent, is a flavorful rice-based delicacy renowned for its aromatic spices and succulent meat or vegetables.
It’s a culinary masterpiece that combines fragrant Basmati rice with marinated meat or veggies, resulting in a symphony of flavours.
Ingredients:
However, the key components of biryani include Basmati rice, meat (typically chicken, mutton, or beef), yoghurt, onions, tomatoes, garlic, ginger, and a blend of aromatic spices such as cumin, coriander, cardamom, cinnamon, and saffron.
Herbs like mint and cilantro add freshness to the dish.
Variants:
Biryani comes in various regional variations, each with its unique twist.
Hyderabadi biryani is famous for its spiciness, while Lucknowi biryani is known for its subtle flavours and use of saffron.
Kolkata biryani incorporates potatoes, and Sindhi biryani often includes dried fruits and nuts.
2. Butter Chicken
Butter chicken, also known as Murgh Makhani, is a beloved North Indian dish celebrated for its creamy texture and rich taste.
Further, it originated in Delhi but has gained popularity worldwide for its indulgent flavours.
Ingredients:
The key ingredients for butter chicken include boneless chicken, butter, cream, tomatoes, onions, garlic, ginger, and a blend of spices like garam masala, cumin, and coriander.
The dish owes its velvety texture to the use of cashew paste and yoghurt in the marinade.
Variants:
Variations of butter chicken include adaptations like paneer butter masala for vegetarians and tofu butter masala for vegans.
Moreover, some chefs experiment with adding ingredients like almonds or coconut milk to create unique twists on the classic recipe.
3. Chicken Curry
However, chicken curry is a staple dish in many cultures, cherished for its versatility and comforting flavours.
It’s a dish where chicken is simmered in a fragrant sauce made with a blend of spices and other aromatics.
Ingredients:
Key ingredients for chicken curry include chicken pieces, onions, tomatoes, garlic, ginger, chilli peppers, and a mixture of spices such as turmeric, cumin, coriander, and chilli powder.
Coconut milk or yoghurt is often added to create a creamy texture.
Variants:
Furthermore, variants of chicken curry vary widely across regions, with each culture adding its unique touch.
Thai chicken curry features coconut milk and Thai basil for a distinct flavour, while Jamaican curry incorporates Scotch bonnet peppers for heat.
Japanese curry is sweeter and milder compared to its South Asian counterparts.
4. Paneer Tikka
Paneer tikka is a popular vegetarian appetisers originating from the Indian subcontinent, consisting of marinated paneer cubes grilled to perfection.
However, it’s known for its smoky flavour and is often served with mint chutney and onions.
Ingredients:
Key ingredients for paneer tikka include paneer (Indian cottage cheese), yoghurt, lemon juice, ginger-garlic paste, and a blend of spices such as garam masala, turmeric, and chilli powder.
The marinade typically includes mustard oil for its distinct flavour.
Variants:
Variants of paneer tikka include tandoori paneer tikka, where the marinated paneer is cooked in a tandoor oven for a smokier flavour.
Additionally, achari paneer tikka incorporates pickling spices for a tangy twist, while hariyali paneer tikka uses a green marinade made with mint and coriander.
5. Samosa
Moreover, the triangular pastry filled with a savoury mixture of spiced potatoes, peas, and sometimes meat, known as samosa, originates from the Indian subcontinent and is beloved. People of all ages enjoy this popular street food.
Ingredients:
Key ingredients for samosas include flour, potatoes, peas, onions, garlic, ginger, and a blend of spices such as cumin, coriander, and garam masala.
The pastry dough is typically made with flour, water, and a bit of oil.
Variants:
Variants of samosas include meat-filled versions like chicken or lamb samosas, as well as vegetarian options like paneer or lentil samosas.
Some regions also make sweet samosas filled with ingredients like dates or coconut for a dessert twist.
6. Dosa
Dosa, a popular South Indian delicacy, is a thin, crispy pancake made from fermented rice and lentil batter.
It’s a staple breakfast item in India but is enjoyed worldwide for its delicious taste and versatility.
Ingredients:
The main ingredients for dosa include rice and black gram (urad dal), soaked overnight and ground into a smooth batter.
Salt is added for taste, and sometimes fenugreek seeds are included to aid fermentation. The batter is then spread thinly on a hot griddle or pan and cooked until golden brown and crispy.
Variants:
Dosa comes in various forms, each with its unique twist. Masala dosa, stuffed with a spiced potato filling, is a popular variant.
Other variations include cheese dosa, paneer dosa, and even chocolate dosa for those with a sweet tooth.
Each variant offers a different flavour profile, catering to diverse tastes.
7. Chole Bhature
Chole bhature is a classic North Indian dish consisting of spicy chickpea curry (chole) served with deep-fried bread (bhature).
It’s a hearty and flavorful dish that’s enjoyed as a filling meal, commonly served in restaurants and street food stalls across India.
Ingredients:
The main ingredients for chole include chickpeas (garbanzo beans), onions, tomatoes, and a blend of aromatic spices such as cumin, coriander, garam masala, and chilli powder.
Bhature is made from refined flour (maida), yoghurt, baking powder, and salt, deep-fried until puffed and golden brown.
Variants:
While the classic chole bhature remains popular, variations include adding spinach or fenugreek leaves to the dough for a healthier twist.
Some also experiment with stuffing the bhature with paneer or potato filling for added flavour and texture.
8. Rogan Josh
The chef cooks Tawa Pulao, a flavoursome Indian rice dish, on a flat griddle (tawa), infusing it with a blend of aromatic spices and colourful vegetables. This dish is popular as a street food item, recognized for its quick preparation and mouthwatering taste.
Ingredients:
The key ingredients for rogan josh include tender pieces of lamb or goat meat, yoghurt, onions, tomatoes, garlic, ginger, and a special spice blend consisting of Kashmiri red chilli powder, fennel seeds, cinnamon, cardamom, and cloves.
The dish derives its name from the Persian words “rogan” meaning oil and “josh” meaning heat, referring to the intense red colour and spiciness.
Variants:
While traditionally made with meat, vegetarian versions of rogan josh are also popular, using ingredients like paneer, potatoes, or mixed vegetables.
Some variants incorporate additional ingredients like nuts or dried fruits for added texture and sweetness.
9. Masala Chai
Moreover, masala chai, often simply referred to as chai, is a beloved Indian beverage made from black tea, milk, spices, and sweeteners.
It’s known for its aromatic fragrance and comforting warmth, making it a favourite choice for tea lovers around the world.
Ingredients:
The basic ingredients for masala chai include black tea leaves, milk, water, sugar, and a blend of spices such as cardamom, cinnamon, ginger, and cloves.
These spices are simmered with the tea leaves and milk to infuse the drink with their flavours, creating a rich and flavorful brew.
Variants:
While the traditional masala chai recipe remains popular, there are countless variations to suit different tastes and preferences.
Further, some people prefer their chai stronger or sweeter, while others may add ingredients like star anise, peppercorns, or nutmeg for a unique twist.
Additionally, chai can be made with alternative milk options like almond or coconut milk for those with dietary restrictions.
10. Vada Pav
Vada pav, a beloved icon of Street Food in Mumbai, is a quintessential Mumbai street food consisting of a deep-fried potato fritter (vada) sandwiched between a soft bread roll (pav), typically served with chutneys and fried green chilies.
Moreover, it’s a beloved snack known for its bold flavours and satisfying crunch.
Ingredients:
The main ingredients for vada pav include potatoes, gram flour (besan), garlic, ginger, chilli peppers, and a variety of spices such as turmeric, cumin, and mustard seeds.
The mixture is shaped into balls, coated in batter, and deep-fried until golden brown and crispy.
However, the pav bread rolls are typically soft and slightly sweet, providing a perfect contrast to the spicy vada.
Variants:
While the classic vada pav recipe remains popular, there are variations to suit different tastes.
Some vendors offer cheese vada pav, where the vada is stuffed with melted cheese for extra indulgence.
Others experiment with different fillings such as paneer or mixed vegetables to cater to vegetarian preferences.
Additionally, variations in the chutneys and toppings can further enhance the flavour profile of this iconic snack
11. Tandoori Chicken
Tandoori Chicken is a popular Indian dish known for its vibrant red colour and smoky flavour.
Originating from the Indian subcontinent, it has gained worldwide fame for its unique cooking method and delicious taste.
Ingredients:
Further, the key ingredients for Tandoori Chicken include chicken pieces marinated in a mixture of yoghurt, lemon juice, ginger-garlic paste, and a blend of spices such as cumin, coriander, turmeric, and Kashmiri red chilli powder.
This marinated chicken is traditionally cooked in a tandoor, a clay oven, which imparts a distinct charred aroma and flavour.
Variants:
While the traditional recipe remains popular, many variants of Tandoori Chicken cater to diverse tastes.
Furthermore, some variations include using boneless chicken for a quicker cooking time, adding saffron for a richer colour, or incorporating different spice blends for a unique twist.
Vegetarian versions, like Tandoori Mushrooms or Tandoori Paneer, offer options for those who prefer non-meat alternatives.
12. Palak Paneer
Palak Paneer is a beloved North Indian dish renowned for its creamy spinach gravy and soft paneer cubes.
It’s a comforting and nutritious meal that has found its way into households and restaurants around the globe.
Ingredients:
Additionally, the main components of Palak Paneer include fresh spinach leaves cooked with onions, tomatoes, ginger, garlic, and spices like cumin, garam masala, and fenugreek leaves.
Paneer, a type of Indian cheese, is cubed and added to the spinach gravy, providing a protein-rich element to the dish.
Variants:
While Palak Paneer traditionally features spinach as the primary greens, some variants incorporate other leafy greens such as fenugreek leaves (methi) or mustard greens (sarson ka saag) for added flavour and nutritional benefits.
Additionally, variations in the gravy, such as using cashew paste or coconut milk for creaminess, offer different textures and tastes to suit individual preferences.
13. Aloo Paratha
Aloo Paratha is a popular Indian flatbread stuffed with spiced mashed potatoes, making it a hearty and satisfying meal or snack.
Further, originating from the Indian state of Punjab, it has become a staple in households across India and beyond.
Ingredients:
The key ingredients for Aloo Paratha include whole wheat flour, boiled and mashed potatoes, along with a mix of spices like cumin, coriander, chilli powder, and garam masala.
The dough is kneaded using water and sometimes yoghurt, then rolled out into discs, stuffed with the potato mixture, and cooked on a griddle with ghee or oil until golden brown.
Variants:
While the classic Aloo Paratha remains a favourite, there are several variants to explore.
Some variations include adding grated paneer or crushed peas to the potato filling for extra texture and flavour.
Additionally, regional variations might feature different spice blends or incorporate ingredients like onions, green chilies, or fresh herbs for added complexity.
14. Raita
Raita is a cooling yoghurt-based condiment that complements spicy Indian dishes, providing a refreshing balance of flavours and textures.
It’s a versatile accompaniment enjoyed across the Indian subcontinent, often served alongside biryanis, kebabs, and curries.
Ingredients:
The main ingredients for Raita include plain yoghurt, finely chopped vegetables such as cucumber, tomatoes, and onions, along with aromatic herbs like mint and cilantro.
Spices like roasted cumin powder, chaat masala, and black salt are added to enhance the flavour profile, while a dash of lemon juice or vinegar provides acidity.
Variants:
While the classic Raita typically features cucumber and tomatoes, there are endless possibilities for variation.
Some popular variants include Boondi Raita, where crispy chickpea flour balls are added to the yoghurt mixture, or Fruit Raita, which incorporates diced fruits like pineapple, grapes, or pomegranate for a sweet and tangy twist.
Experimenting with different combinations of vegetables, herbs, and spices allows for customization according to personal taste preferences.
15. Kheer
Kheer, also known as rice pudding, is a sweet and creamy dessert that holds a cherished place in Indian cuisine.
Made with rice, milk, sugar, and flavoured with aromatic ingredients like cardamom, saffron, and nuts, it’s a quintessential part of festive celebrations and special occasions.
Ingredients:
The primary ingredients for Kheer include rice, preferably basmati, simmered in milk until soft and creamy.
For sweetness, we add sugar, along with aromatic spices like cardamom and saffron to enhance the flavor.
Garnishes commonly include nuts such as almonds, cashews, and pistachios, adding crunch and richness to the dish.
Variants:
Moreover, while the classic Kheer recipe is made with rice, there are numerous variations to explore.
Vermicelli (seviyan) can be used instead of rice to create a different texture, known as Seviyan Kheer.
Additionally, regional variations may include ingredients like grated carrots (Gajar ki Kheer) or bottle gourd (Lauki ki Kheer) for added sweetness and nutrition.
Experimenting with different flavours and garnishes allows for a creative twist on this beloved dessert.
16. Pani Puri
Pani Puri, also known as golgappa or phuchka, is a popular Indian street food cherished for its explosive flavour and crunchy texture.
Further, it consists of hollow, crispy puris filled with a spicy and tangy mixture of flavoured water (pani), mashed potatoes, chickpeas, tamarind chutney, and a blend of spices.
Ingredients:
The key ingredients for making Pani Puri include semolina or wheat flour for the puris, boiled and mashed potatoes, cooked chickpeas, tamarind pulp for the chutney, mint leaves, green chilli, cumin powder, black salt, and chaat masala for the pani.
Variants:
Variants of Pani Puri include Ragda Puri, where the puris are filled with a spicy white pea curry, and Dahi Puri, where the puris are filled with yoghurt, chutneys, and spices instead of flavoured water.
17. Bhindi Masala
Bhindi Masala, also known as Okra Masala, is a popular North Indian vegetarian dish featuring tender okra cooked with an aromatic blend of spices.
This flavorful dish is loved for its unique taste and texture.
Ingredients:
Additionally, the main ingredients for Bhindi Masala include fresh okra, onions, tomatoes, ginger, garlic, green chilli, turmeric powder, coriander powder, cumin seeds, garam masala, and salt.
Variants:
Variants of Bhindi Masala can include Aloo Bhindi, where potatoes are added along with okra, and Bhindi Do Pyaza, where extra onions are used to enhance the flavour.
18. Rasgulla
Rasgulla is a popular Bengali sweet delicacy made from fresh cottage cheese (chenna) and sugar syrup.
Moreover, these soft and spongy balls of sweetness are enjoyed across India and are often served as a dessert during festivals and celebrations.
Ingredients:
The primary ingredients for Rasgulla include fresh cottage cheese, sugar, water, and sometimes a hint of rose water or cardamom for flavour.
Variants:
Variants of Rasgulla include Rajbhog, which is larger and stuffed with dry fruits, and Angoori Rasgulla, which are smaller in size resembling grapes.
19. Chicken Korma
Chicken Korma is a delectable Mughlai dish known for its rich and creamy sauce.
It features tender chicken pieces cooked in a flavorful gravy made from yoghurt, cream, and a variety of aromatic spices.
Ingredients:
Additionally, the key ingredients for Chicken Korma include chicken pieces, onions, tomatoes, yoghurt, cream, ginger-garlic paste, green chilli, cashew nuts, garam masala, turmeric powder, and coriander powder.
Variants:
Variants of Chicken Korma include Shahi Chicken Korma, which incorporates additional dry fruits like almonds and raisins, and White Chicken Korma, where the gravy is made without tomatoes, resulting in a lighter-coloured dish.
20. Dal Makhani
Dal Makhani is a creamy and indulgent Punjabi lentil dish made from whole black lentils (urad dal) and kidney beans (rajma), cooked with butter, cream, and a blend of aromatic spices.
It is a staple in North Indian cuisine and is often served with rice or naan.
Ingredients:
Moreover, the main ingredients for Dal Makhani include whole black lentils, kidney beans, onions, tomatoes, butter, cream, ginger-garlic paste, green chilli, garam masala, and fenugreek leaves.
Variants:
Variants of Dal Makhani include adding paneer cubes to create Paneer Dal Makhani and using a mix of lentils like moong dal along with black lentils for a different flavour profile.
21. Fish Curry
Fish curry is a popular dish enjoyed in many cultures around the world, especially in regions with coastal access.
It combines the rich flavours of spices with tender fish, creating a savoury and satisfying meal.
Ingredients:
However, to prepare a delicious fish curry, you’ll need fresh fish fillets (such as tilapia, cod, or salmon), onions, tomatoes, ginger, garlic, green chilies, curry leaves, turmeric, cumin, coriander, chilli powder, coconut milk, and oil for cooking.
These ingredients come together to create a flavorful and aromatic curry sauce that perfectly complements the fish.
Variants:
Furthermore, fish curry recipes vary greatly depending on the region and cultural influences.
Some variants include using different types of fish, such as shrimp or prawns, adding vegetables like potatoes or spinach, or adjusting the spice levels to suit individual preferences.
In coastal regions, coconut-based curries are common, while inland areas might use more tomatoes or yoghurt for the base.
22. Pakora
Pakoras are a beloved Indian snack that consists of various ingredients, such as vegetables or meat, coated in a seasoned chickpea flour batter and deep-fried until crispy and golden brown.
Additionally, they are enjoyed as appetisers, side dishes, or even as a quick snack on the go.
Ingredients:
To make pakoras, you’ll need chickpea flour (besan), sliced vegetables (such as potatoes, onions, or spinach), spices like cumin, coriander, turmeric, and chilli powder, as well as salt, water, and oil for frying.
The combination of these simple ingredients creates a delightful crispy texture with a burst of flavour in every bite.
Variants:
Pakoras offer endless possibilities for customization.
While vegetable pakoras are most common, you can also make them with paneer (Indian cottage cheese), chicken, or even fish.
Additionally, experimenting with different spices or adding herbs like cilantro or mint can give your pakoras a unique twist.
Vegan variations can be made by omitting dairy and using water or plant-based milk in the batter.
23. Mango Lassi
Mango lassi is a refreshing and creamy drink originating from the Indian subcontinent.
It’s made by blending ripe mangoes with yoghurt, milk, sugar, and a touch of cardamom, resulting in a sweet and tangy beverage that’s perfect for hot summer days.
Ingredients:
To prepare mango lassi, you’ll need ripe mangoes (fresh or frozen), plain yoghurt, milk, sugar (or honey), cardamom powder, and optionally, a few ice cubes.
These ingredients are combined in a blender until smooth and creamy, then served chilled in glasses for a refreshing treat.
Variants:
While mango lassi is delicious on its own, there are several variations you can try to enhance the flavour or cater to dietary preferences.
For a dairy-free option, substitute yoghurt and milk with coconut milk or almond milk.
You can also add a splash of rose water or saffron for a fragrant twist, or blend in other fruits like strawberries or bananas for a fruity fusion lassi.
24. Baingan Bharta
Baingan bharta is a popular Indian dish made from roasted eggplant, tomatoes, onions, and spices.
It has a smoky flavour and a creamy texture, making it a comforting and satisfying dish that’s often enjoyed with rice or bread.
Ingredients:
To make baingan bharta, you’ll need eggplants, tomatoes, onions, garlic, ginger, green chilies, cumin seeds, turmeric, coriander powder, garam masala, cilantro, oil, and salt.
The key to its distinctive flavour lies in roasting the eggplant until the skin is charred, imparting a smoky aroma to the dish.
Variants:
There are many regional variations of baingan bharta across India, each adding its unique twist to the classic recipe.
Some versions include adding peas or potatoes for extra texture, while others use different spice blends or cooking techniques.
For a healthier alternative, you can roast the eggplant in the oven instead of frying it, or experiment with different varieties of eggplant for a subtle flavour variation.
25. Jalebi
The popular Indian dessert Jalebi features a crispy, deep-fried batter soaked in a sugary syrup, often flavored with saffron or rose water. It has an intricate coil shape and a bright orange color, making it a visually appealing treat enjoyed on special occasions and festivals.
Ingredients:
To make jalebi, you’ll need all-purpose flour, yoghurt (or baking soda), ghee or oil for frying, sugar, water, saffron strands (or food colour), and optionally, cardamom powder or rose water for flavouring.
The batter is prepared by mixing flour, yoghurt, and water into a thick consistency, then piped into hot oil in circular motions to form the signature spiral shape.
Variants:
While traditional jalebi is made using a basic flour batter, there are several variations you can explore to customise the flavour and texture.
Some recipes use alternative flours like semolina or chickpea flour for a unique twist, while others incorporate ingredients like coconut or nuts for added crunch.
Additionally, experimenting with different syrups or toppings, such as honey or chocolate sauce, can elevate the sweetness of the desert and cater to personal preferences.
26. Dhokla
Dhokla is a savoury snack originating from the Indian state of Gujarat, known for its light and spongy texture.
It is a popular dish enjoyed across India, especially as a breakfast or snack item.
Ingredients:
The primary ingredients for making dhokla include gram flour (besan), yoghurt, and a leavening agent like baking soda.
Other essential ingredients include green chilies, ginger, and mustard seeds for tempering, which adds flavour to the dish.
Variants:
Dhokla comes in various variants, including Khaman Dhokla, which is the most common type made from fermented batter, and Instant Dhokla, which is prepared without fermentation using ingredients like semolina (sooji) or chickpea flour (besan).
There are also regional variations like Rava Dhokla, made with semolina, and Khatta Dhokla, which has a tangy flavour due to the addition of sour ingredients like curd or lemon juice.
27. Chana Masala
Chana Masala is a popular North Indian dish made from chickpeas cooked in a spicy and tangy tomato-based sauce.
It is a staple in Indian households and is often served with rice or Indian bread like roti or naan.
Ingredients:
The main ingredients for preparing Chana Masala include chickpeas (also known as chana or garbanzo beans), tomatoes, onions, garlic, ginger, and a blend of spices such as cumin, coriander, turmeric, and garam masala.
Additionally, fresh cilantro leaves and lemon juice are used for garnishing and adding freshness to the dish.
Variants:
Variants of Chana Masala include Pindi Chana, a dry version originating from the Punjab region, and Chole, a spicier version popular in the state of Maharashtra.
Some variations may also include ingredients like potatoes, spinach, or paneer (Indian cottage cheese) to add variety and flavour to the dish.
28. Murg Malai Tikka
Murg Malai Tikka is a succulent and creamy chicken dish popular in Indian cuisine, known for its tender chicken pieces marinated in a rich blend of cream, yoghurt, and spices before being grilled or baked to perfection.
Ingredients:
The key ingredients for making Murg Malai Tikka include boneless chicken, fresh cream, yoghurt, ginger-garlic paste, and a mixture of spices such as cardamom, cinnamon, and nutmeg.
Additionally, ingredients like lemon juice and kasuri methi (dried fenugreek leaves) are used to enhance the flavour profile of the dish.
Variants:
Variants of Murg Malai Tikka may include variations in the marination ingredients, such as using hung curd instead of cream for a lighter version or incorporating herbs like mint or cilantro for added freshness.
Some recipes also suggest adding cheese or cashew paste to the marinade for a richer texture and flavour.
29. Aloo Gobi
Aloo Gobi is a classic vegetarian dish hailing from the Indian subcontinent, featuring potatoes (aloo) and cauliflower (gobi) cooked with aromatic spices to create a flavorful and comforting dish.
Ingredients:
The primary ingredients for preparing Aloo Gobi include potatoes, cauliflower, onions, tomatoes, ginger, garlic, and a blend of spices such as turmeric, cumin, coriander, and chilli powder.
Fresh cilantro leaves are commonly used for garnishing and adding a burst of freshness to the dish.
Variants:
Variants of Aloo Gobi may include additions like peas or bell peppers for extra colour and texture.
Additionally, some regional variations may also incorporate ingredients like mustard seeds or curry leaves for a unique flavour profile. Additionally, variations in cooking techniques, such as stir-frying or pressure cooking, can result in different textures and flavours for this versatile dish.
30. Keema Pav
Keema Pav is a popular street food dish in India, consisting of spicy minced meat (keema) served with soft bread rolls (pav).
It is a flavorful and filling dish enjoyed as a snack or light meal.
Ingredients:
However, the main ingredients for Keema Pav include minced meat (usually lamb or goat), onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, chilli powder, and garam masala.
Fresh cilantro leaves and lemon wedges are often served as garnishes to complement the dish.
Variants:
Variants of Keema Pav may include using different types of meat such as chicken or beef for the keema.
Vegetarian versions can be made using soy granules or minced vegetables like potatoes and carrots.
Additionally, some variations may incorporate ingredients like peas or scrambled eggs for added flavour and nutrition.Â
31. Chicken Saagwala
Chicken Saagwala is a delightful Indian dish renowned for its rich flavour and aromatic spices.
Further, it combines tender chicken pieces with a vibrant spinach gravy, creating a dish that is both nutritious and satisfying.
Ingredients:
The key ingredients for Chicken Saagwala include boneless chicken, fresh spinach leaves, onions, tomatoes, ginger, garlic, and a blend of spices such as cumin, coriander, turmeric, and garam masala.
Cream or yoghurt is often added to enhance the creaminess of the dish.
Variants:
Variants of Chicken Saagwala may include the addition of paneer (Indian cottage cheese) or potatoes for added texture and flavour.
Moreover, some recipes also incorporate fenugreek leaves or mustard greens for a unique twist.
32. Kofta Curry
Kofta Curry is a delectable Indian dish consisting of flavorful meat or vegetable balls simmered in a luscious, spiced gravy.
It’s a favourite among food enthusiasts for its indulgent taste and comforting appeal.
Ingredients:
Further, the main ingredients for Kofta Curry typically involve minced meat (such as lamb, chicken, or beef) or grated vegetables (like potatoes, carrots, or bottle gourd), along with onions, garlic, ginger, tomatoes, and an array of aromatic spices including cinnamon, cardamom, and cloves.
Variants:
Variants of Kofta Curry may include different types of meat or vegetables for the kofta balls, as well as variations in the gravy base.
Some regional versions feature a creamier gravy enriched with cashew paste or coconut milk, while others may opt for a tangier tomato-based sauce.
33. Tikki Chaat
Tikki Chaat is a popular street food delicacy originating from India, known for its crispy potato patties (tikkis) topped with a medley of tangy chutneys, yoghurt, and aromatic spices.
It offers a burst of flavours and textures in every bite.
Ingredients:
The main ingredients for Tikki Chaat include boiled potatoes, chickpea flour, green chilies, ginger, and various spices like cumin, chaat masala, and red chilli powder.
Toppings typically consist of tamarind chutney, mint chutney, yoghurt, chopped onions, and fresh cilantro.
Variants:
Furthermore, variants of Tikki Chaat may include different types of tikis made from ingredients like peas, lentils, or paneer.
Some variations also incorporate additional toppings such as sev (crunchy chickpea flour noodles), pomegranate seeds, or chopped tomatoes for added flavour and visual appeal.
34. Gulab Jamun
Gulab Jamun is a quintessential Indian dessert renowned for its melt-in-your-mouth texture and sweet, syrupy flavour.
These soft, golden-brown dumplings are infused with aromatic rosewater and cardamom, making them an irresistible treat.
Ingredients:
Further, the primary ingredients for Gulab Jamun include khoya (reduced milk solids), semolina, and flour, which are kneaded into a dough and shaped into small balls.
These balls are then deep-fried until golden brown and soaked in a sugar syrup infused with rosewater and cardamom.
Variants:
Variants of Gulab Jamun may include different variations in the dough mixture, such as incorporating paneer or sweet potatoes for a unique twist.
Some recipes also experiment with alternative syrups, like saffron or honey, to add depth to the dessert’s flavour profile.
35. Tawa Pulao
The chef cooks Tawa Pulao, a flavoursome Indian rice dish, on a flat griddle (tawa), infusing it with a blend of aromatic spices and colourful vegetables. This dish is popular as a street food item, recognized for its quick preparation and mouthwatering taste.
Ingredients:
However, the main ingredients for Tawa Pulao include cooked rice, mixed vegetables (such as bell peppers, carrots, peas, and onions), tomatoes, ginger, garlic, and a blend of spices like cumin, coriander, turmeric, and red chilli powder.
A squeeze of lemon juice adds a refreshing tanginess to the dish.
Variants:
Variants of Tawa Pulao may include the addition of protein sources like paneer, tofu, or cooked chicken to make it more substantial.
Some recipes also incorporate unique ingredients like pav bhaji masala or kasuri methi (dried fenugreek leaves) for added flavour complexity.
36. Lamb Biryani
Lamb Biryani is a popular Indian dish known for its aromatic flavours and rich taste.
Moreover, it’s a delicious one-pot meal that combines tender lamb meat with fragrant basmati rice and a blend of spices.
Ingredients:
The key ingredients for Lamb Biryani include lamb meat, basmati rice, onions, tomatoes, yoghurt, ginger-garlic paste, various spices like cumin, coriander, turmeric, and saffron strands for that distinctive flavour and colour.
Variants:
While the traditional recipe calls for lamb, there are numerous variants of Biryani available, including chicken, beef, fish, and even vegetarian options like paneer or mixed vegetables.
Moreover, each variant offers a unique taste experience, catering to different preferences.
37. Bhutte ka Kees
Bhutte ka Kees is a savoury Indian dish originating from the state of Madhya Pradesh.
It’s made from grated corn kernels sautéed with spices, making it a flavorful and comforting snack or side dish.
Ingredients:
However, the primary ingredients for Bhutte ka Kees include fresh corn kernels, green chilies, ginger, mustard seeds, curry leaves, turmeric, and a dash of lemon juice for a tangy twist.
It’s a simple yet delicious recipe that celebrates the natural sweetness of corn.
Variants:
While the traditional recipe focuses on corn, variations of Bhutte ka Kees can include additional ingredients like grated coconut, chopped vegetables, or even paneer for added texture and flavour.
38. Malai Kheer
Malai Kheer is a creamy and indulgent Indian dessert that’s loved for its rich taste and luxurious texture.
It’s made by simmering rice in milk until it thickens, then sweetened with sugar and flavoured with cardamom and saffron.
Ingredients:
Further, the key ingredients for Malai Kheer include rice, milk, sugar, cardamom powder, saffron strands, and a generous amount of cream or malai for that velvety consistency and rich flavour.
Variants:
While the classic Malai Kheer is made with rice, variations can include using other grains like vermicelli or tapioca pearls.
Additionally, some recipes incorporate nuts like almonds, pistachios, or cashews for added crunch and flavour.
39. Pesarattu
Pesarattu is a popular South Indian breakfast dish, particularly in Andhra Pradesh and Telangana.
It’s a type of dosa or crepe made from green gram (moong dal) batter, flavoured with spices, and served with chutney or sambar.
Ingredients:
The main ingredients for Pesarattu include green gram (moong dal), rice, green chilies, ginger, cumin seeds, and salt.
The batter is ground to a smooth consistency and then spread thinly on a hot griddle to cook until crisp and golden.
Variants:
While the traditional Pesarattu is made with green gram, variations can include adding other lentils like chickpeas or black gram for different textures and flavours.
Some recipes also incorporate spinach or fenugreek leaves for added nutrition and colour.
40. Kadhi Pakora
Kadhi Pakora is a comforting North Indian dish consisting of a tangy yoghurt-based curry with fried chickpea flour (besan) dumplings known as pakoras.
It’s a hearty and satisfying meal often served with steamed rice.
Ingredients:
The key ingredients for Kadhi Pakora include yoghurt, chickpea flour (besan), ginger, garlic, onions, tomatoes, curry leaves, mustard seeds, fenugreek seeds, and various spices like turmeric, coriander, and red chilli powder.
Variants:
While the classic Kadhi Pakora features besan dumplings, variants can include using different vegetables like spinach, cauliflower, or potato instead of pakoras.
Additionally, regional variations may alter the spice blend or consistency of the curry, offering a diverse range of flavours.
41. Bhapa Doi
Bhapa Doi, a delectable Bengali dessert, translates to “steamed yoghurt” in English.
It’s a creamy, sweet dish enjoyed across India, particularly during festive occasions and celebrations.
Ingredients:
The primary ingredients for Bhapa Doi include thick yoghurt, condensed milk, sugar, and flavourings such as cardamom powder or saffron strands.
Sometimes, nuts like pistachios or almonds are added for extra texture and flavour.
Variants:
Variants of Bhapa Doi may include additions like fresh fruit purees such as mango or strawberry for a fruity twist.
Some recipes also call for the incorporation of chocolate for a rich, indulgent variation.
42. Mutton Curry
Mutton curry is a popular dish in many South Asian and Middle Eastern cuisines, known for its rich flavours and tender meat.
It’s often enjoyed with rice or bread, making it a hearty meal for gatherings and family dinners.
Ingredients:
Key ingredients for mutton curry include mutton (goat meat), onions, tomatoes, garlic, ginger, and a blend of spices like coriander, cumin, turmeric, and chilli powder.
Yoghurt or coconut milk may also be used to add creaminess to the curry.
Variants:
Variants of mutton curry vary widely depending on regional preferences and culinary traditions.
Some variations may include using different spice blends or adding ingredients like potatoes or vegetables to enhance flavour and texture.
43. Methi Thepla
Methi Thepla is a popular Gujarati flatbread made with fenugreek leaves (methi), wheat flour, and a mix of spices.
It’s a versatile dish, often enjoyed for breakfast, lunch, or as a snack, and is known for its distinct flavour and aroma.
Ingredients:
The main ingredients for Methi Thepla include fresh fenugreek leaves, whole wheat flour, yoghurt, ginger, green chilies, and spices like turmeric, coriander, and cumin.
Oil or ghee is used for cooking the theplas on a griddle or skillet.
Variants:
Variants of Methi Thepla may involve the addition of ingredients like grated vegetables such as carrots or zucchini for added nutrition and flavour.
Some recipes also incorporate sesame seeds or besan (gram flour) for a different texture.
44. Chapati/Roti
Chapati or Roti is a staple Indian flatbread enjoyed across the country with various curries, vegetables, or lentils.
It’s known for its simplicity, versatility, and wholesome taste, making it a part of everyday meals for many households.
Ingredients:
The basic ingredients for Chapati/Roti include whole wheat flour, water, and a pinch of salt.
Sometimes, a small amount of oil or ghee is added to the dough for softness and flavour, although it’s optional.
Variants:
Variants of Chapati/Roti can be made by incorporating different types of flour such as millet flour or chickpea flour for added nutrition and flavour.
Some variations may also include stuffing the dough with spiced mashed potatoes or paneer for a more indulgent version.
45. Patra
Patra, also known as Alu Vadi or Pathrode, is a popular snack from the western Indian states of Gujarat and Maharashtra.
It’s made from colocasia leaves (also known as taro leaves) stuffed with a spicy gram flour mixture, steamed, and then sliced and tempered.
Ingredients:
The main ingredients for Patra include colocasia leaves, gram flour (besan), tamarind pulp, jaggery, ginger, green chilies, and a blend of spices such as turmeric, cumin, and mustard seeds.
Grated coconut is also commonly used in the filling.
Variants:
Variants of Patra may involve using different types of leaves such as spinach or cabbage instead of colocasia leaves.
Some recipes also include a tangy-sweet chutney or sauce drizzled on top for added flavour.
46. Mango Pickle (Aam Ka Achar)
Mango pickle, known as Aam Ka Achar in Hindi, is a beloved condiment in Indian cuisine.
It’s made by preserving raw mangoes in a spicy, tangy mixture of mustard oil, vinegar, and various spices, resulting in a flavorful accompaniment to meals.
Ingredients:
The primary ingredients for mango pickle include raw green mangoes, mustard oil, salt, chilli powder, fenugreek seeds, mustard seeds, turmeric, and asafoetida (hing).
Some recipes may also include garlic, ginger, or nigella seeds for added flavour.
Variants:
Variants of mango pickle may include regional variations in spices and flavourings.
Some recipes call for adding jaggery or sugar for a hint of sweetness, while others may incorporate additional ingredients like onions or carrots for texture.
47. Gajar Ka Halwa
Gajar ka Halwa, also known as Carrot Halwa, is a classic Indian dessert made from grated carrots, milk, sugar, and ghee (clarified butter).
It’s popular during festivals like Diwali and weddings, known for its rich, creamy texture and aromatic flavour.
Ingredients:
Key ingredients for Gajar ka Halwa include fresh carrots, full-fat milk, sugar, ghee, cardamom powder, and a handful of nuts like almonds or cashews for garnishing.
Some recipes also include khoya (reduced milk solids) for added richness.
Variants:
Variants of Gajar ka Halwa may include using different types of carrots such as red or purple for a vibrant twist.
Some recipes substitute sugar with jaggery or condensed milk for a different flavour profile, while others add ingredients like raisins or coconut for variation.
48. Chilli Chicken
Chilli Chicken’s spicy, tangy flavor and crispy texture make it a popular Indo-Chinese dish. Chefs prepare this dish by stir-frying marinated chicken pieces with bell peppers, onions, and a savory sauce, earning it a spot as a favorite appetizer or main course in many restaurants.
Ingredients:
Key ingredients for Chilli Chicken include boneless chicken, soy sauce, chilli sauce, garlic, ginger, bell peppers, onions, and a mix of spices like black pepper and red chilli flakes.
Cornstarch or all-purpose flour is used for coating the chicken before frying.
Variants:
Variants of Chilli Chicken may include alterations in the sauce base, with some recipes opting for a sweeter sauce using ingredients like honey or pineapple juice.
Additionally, variations in spiciness levels and the choice of vegetables can cater to different preferences.
49. Aamras Puri
Aamras Puri is a delightful Indian dessert consisting of ripe mango pulp (Aamras) served with puris, which are deep-fried Indian bread.
It’s a popular combination during the mango season, appreciated for its simplicity and refreshing taste.
Ingredients:
The main ingredients for Aamras Puri include ripe mangoes, sugar (optional), cardamom powder (optional), wheat flour, oil for frying, and a pinch of salt.
Some recipes may also include a dash of saffron or rose water for added fragrance.
Variants:
Variants of Aamras Puri may involve using different types of mangoes for varying levels of sweetness and flavour.
Some recipes also suggest adding a dollop of whipped cream or yoghourt on top of the Aamras
50. Prawn Curry
Prawn curry is a delectable dish popular in coastal regions around the world.
It combines the succulence of prawns with a rich, aromatic curry sauce, creating a dish bursting with flavour.
Whether served with rice or bread, prawn curry is a delightful treat for seafood enthusiasts.
Ingredients:
To prepare prawn curry, you’ll need fresh prawns, onions, tomatoes, garlic, ginger, coconut milk, and a blend of spices such as turmeric, cumin, coriander, and chilli powder.
Fresh cilantro leaves can be used for garnishing, adding a fresh herbal aroma to the dish.
Variants:
Prawn curry can be customised according to regional preferences.
In some variations, tamarind or lemon juice is added for a tangy twist, while others incorporate curry leaves or mustard seeds for added depth of flavour.
Some recipes also include vegetables like potatoes or spinach to enhance the nutritional profile of the dish.
51. Baingan Ka Bharta
Baingan ka bharta is a traditional Indian dish made from roasted eggplant, seasoned with aromatic spices.
Originating from the northern regions of India, this smoky-flavoured dish is a vegetarian favourite known for its robust flavours and simple preparation method.
Ingredients:
The key ingredients for baingan ka bharta include eggplant, onions, tomatoes, green chilies, garlic, and spices such as cumin, coriander, and garam masala.
Freshly chopped cilantro leaves add a burst of freshness to the dish when used as a garnish.
Variants:
Depending on the region, variations of baingan ka bharta may include additional ingredients like peas, bell peppers, or even paneer (Indian cottage cheese) for added texture and flavour.
Some recipes call for the addition of cream or yoghurt to create a creamier consistency.
52. Prawn Biryani
Prawn biryani is a luxurious dish that combines the exquisite flavours of prawns with fragrant basmati rice, creating a culinary masterpiece fit for special occasions.
This dish originated in the Indian subcontinent and has since gained popularity worldwide for its rich taste and aromatic spices.
Ingredients:
To prepare prawn biryani, you’ll need prawns, basmati rice, onions, tomatoes, yoghurt, ginger, garlic, and a blend of biryani spices such as cardamom, cinnamon, cloves, and saffron.
Garnished with fried onions and fresh mint leaves, prawn biryani is as visually appealing as it is delicious.
Variants:
Prawn biryani can be customised to suit different tastes and preferences.
Some variations include using coconut milk or fried cashews to add richness to the dish, while others may incorporate dried fruits like raisins or apricots for a touch of sweetness.
Vegetarian alternatives may replace prawns with vegetables like potatoes or carrots for a flavorful twist.
53. Chicken 65
Chicken 65 is a popular South Indian dish known for its spicy, tangy flavour and crispy texture.
This deep-fried chicken dish is often served as an appetiser or snack, making it a favourite among food enthusiasts looking for a savoury treat.
Ingredients:
To prepare chicken 65, you’ll need boneless chicken pieces marinated in a mixture of yoghurt, ginger-garlic paste, chilli powder, and a blend of spices like cumin, coriander, and turmeric.
Cornstarch or rice flour is used to coat the chicken before frying, giving it a crunchy exterior.
Variants:
While the classic recipe calls for deep-frying the marinated chicken, healthier alternatives may involve baking or air-frying for a lighter version.
Variations of chicken 65 may also include different sauces or seasonings, such as adding curry leaves or green chilies for extra spice.
Vegetarian versions using paneer or cauliflower are also popular among those looking for meat-free options.
54. Litti Chokha
Litti chokha is a traditional dish from the Indian state of Bihar, consisting of roasted wheat flour dumplings filled with a spiced mixture of roasted gram flour and served with a side of mashed vegetables known as chokha.
This rustic dish is a staple in Bihar cuisine, enjoyed for its simplicity and earthy flavours.
Ingredients:
The main ingredients for making litti include whole wheat flour, roasted gram flour, spices like ajwain (carom seeds), and ghee (clarified butter).
For the chokha, potatoes, tomatoes, eggplant, onions, garlic, and green chilies are roasted or boiled and mashed together, seasoned with mustard oil, salt, and fresh cilantro.
Variants:
While the traditional recipe remains popular, variations of litti chokha may include stuffing the dumplings with different fillings such as sattu (roasted gram flour mixed with spices), minced meat, or even paneer for a vegetarian option.
Some regions also prepare sweet versions of litti filled with jaggery and served with a side of ghee for a delightful dessert.
55. Bhapa Ilish
In Bengali cuisine, people prepare Bhapa Ilish, a traditional delicacy, by steaming Hilsa fish, marinating it in mustard paste and spices, and cooking it to perfection.
This flavorful dish is renowned for its exquisite taste and holds cultural significance.
Ingredients:
The key ingredients for Bhapa Ilish include fresh Hilsa fish, mustard paste, green chilies, turmeric powder, salt, mustard oil, and sometimes yoghurt.
The combination of these ingredients creates a harmonious blend of flavours that tantalise the taste buds.
Variants:
While the classic Bhapa Ilish remains a staple, variations exist with slight modifications to the marinade or cooking method.
Some variants include adding coconut milk for a creamier texture or incorporating additional spices for a bolder flavour profile.
However, the essence of the dish, highlighting the delicate taste of Hilsa fish, remains consistent across all versions.
56. Ghee Rice
Ghee Rice, a fragrant and delectable dish, holds its roots in Indian cuisine, particularly in the South.
It’s a simple yet indulgent preparation where long-grain basmati rice is cooked with ghee (clarified butter) and aromatic spices, resulting in a rich and satisfying meal.
Ingredients:
The primary ingredients for Ghee Rice include basmati rice, ghee, whole spices such as cinnamon, cardamom, cloves, and bay leaves, along with onions, cashews, and raisins for added flavour and texture.
These ingredients come together to create a dish that is both comforting and luxurious.
Variants:
Although the basic recipe for Ghee Rice is straightforward, variations abound.
Some cooks prefer to add vegetables like carrots and peas for a nutritional boost, while others infuse the rice with saffron or rose water for an exotic touch.
Each variant adds its own unique twist to this timeless dish while retaining its essence of richness and aroma.
57. Dhansak
Dhansak, a celebrated Parsi dish, is a hearty and wholesome lentil-based curry infused with flavours from Persian and Indian cuisines.
This dish is a perfect example of the cultural fusion that defines Parsi culinary traditions, combining elements of sweetness, tanginess, and spice.
Ingredients:
The key components of Dhansak include a mix of lentils such as red lentils, pigeon peas, and black-eyed peas, along with vegetables like pumpkin, eggplant, and tomatoes.
Additionally, a blend of spices including cumin, coriander, turmeric, and cinnamon lends depth and complexity to the dish, while tamarind and jaggery contribute sweetness and sourness.
Variants:
While the traditional Dhansak recipe remains popular, variations exist based on regional preferences and personal taste.
Some variations may incorporate meat such as lamb or chicken for added protein, while others may adjust the spice levels or introduce different vegetables for variety.
Despite these variations, Dhansak always remains a soul-warming dish cherished for its rich flavours and cultural significance.
58. Pesarattu Upma
Pesarattu Upma is a wholesome and nutritious breakfast dish originating from South India, particularly Andhra Pradesh.
It consists of a thin, savoury crepe made from green gram (moong dal) batter, served alongside Upma, a flavorful semolina-based porridge.
Ingredients:
The main ingredients for Pesarattu Upma include green gram (moong dal), rice, ginger, green chilies, cumin seeds, and salt.
For the Upma, semolina (rava), onions, mustard seeds, curry leaves, and assorted vegetables like carrots and peas are used.
These ingredients come together to create a balanced and satisfying meal rich in protein and fibre.
Variants:
While the traditional Pesarattu Upma recipe remains beloved, variations abound to suit different tastes and dietary preferences.
Some variants may incorporate additional ingredients like spinach or fenugreek leaves into the Pesarattu batter for added nutrition, while others may experiment with different spices or toppings for the Upma.
These variations allow for a diverse range of flavours and textures while maintaining the dish’s wholesome appeal.
59. Kulfi
Kulfi, often referred to as the Indian ice cream, is a creamy and indulgent frozen dessert enjoyed across the Indian subcontinent.
Unlike traditional ice cream, Kulfi is denser and richer in texture, owing to its slow cooking process and incorporation of condensed milk.
Ingredients:
The primary ingredients for Kulfi include full-fat milk, sugar, condensed milk, cardamom powder, and chopped nuts such as almonds, pistachios, and cashews.
Add saffron strands for a touch of fragrance and color. Simmer the ingredients over low heat to reduce and thicken the mixture before freezing it in moulds.
Variants:
The classic Kulfi recipe, loved for its simplicity and rich flavor, has many variants that cater to different preferences and occasions.
Some popular variations include fruit-flavoured Kulfi made with mango, rose, or lychee pulp, as well as innovative versions like chocolate or paan (betel leaf) Kulfi.
These variants showcase the versatility of Kulfi as a dessert while retaining its essence of creamy indulgence and cultural heritage.
60. Kadaknath Curry
Kadaknath Curry is a flavorful and aromatic dish originating from the heart of best dishes in india, specifically from the region of Madhya Pradesh.
Known for its rich taste and unique black chicken meat, this curry has gained popularity not only for its exquisite flavour but also for its purported health benefits.
Ingredients:
The key ingredients for Kadaknath Curry include Kadaknath chicken pieces, onions, tomatoes, ginger, garlic, yoghurt, and a blend of spices such as coriander, cumin, turmeric, and garam masala.
Fresh curry leaves and cilantro add a refreshing touch to this delectable dish.
Variants:
Variants of Kadaknath Curry may include adjustments in spice levels, thickness of the gravy, or additional ingredients such as coconut milk or cream to enhance richness.
Some variations also incorporate regional spices to create unique flavour profiles.
61. Matar Kachori
Matar Kachori is a popular Indian snack hailing from the state of Rajasthan.
These deep-fried pastries are stuffed with a spicy mixture of green peas and aromatic spices, making them a delightful treat for any occasion.
Ingredients:
The main ingredients for Matar Kachori include all-purpose flour, green peas, ginger, green chilies, coriander seeds, fennel seeds, and asafoetida.
These ingredients are combined to create a flavorful filling enclosed in a crispy outer shell.
Variants:
Variants of Matar Kachori may involve alterations in the filling, such as substituting peas with lentils or adding nuts for extra crunch.
Some regions also prepare sweet versions of kachori by filling them with a mixture of jaggery and coconut.
62. Medu Vada
Medu Vada is a South Indian delicacy that is popular as a breakfast item or a snack.
These crispy, deep-fried lentil doughnuts are served with coconut chutney and sambar, making them a staple in South Indian cuisine.
Ingredients:
The primary ingredients for Medu Vada include urad dal (black gram), green chilies, ginger, curry leaves, and cumin seeds.
The batter is seasoned with salt and shaped into donut-like rings before frying to perfection.
Variants:
Variants of Medu Vada may involve adding grated vegetables like carrots or onions to the batter for added texture and flavour.
Some variations also include stuffing the vadas with a spicy potato mixture before frying.
63. Bhuna Gosht
The traditional North Indian dish, known for its rich, thick gravy and tender pieces of meat, is Bhuna Gosht. Meat lovers often favor this dish, which chefs slow-cook with a blend of aromatic spices. It is commonly served with naan or rice.
Ingredients:
The key ingredients for Bhuna Gosht include mutton or lamb, onions, tomatoes, garlic, ginger, yoghurt, and a mix of spices such as cumin, coriander, turmeric, and chilli powder.
The slow cooking process allows the flavours to meld together, resulting in a dish that is bursting with taste.
Variants:
Variants of Bhuna Gosht may involve using different types of meat such as chicken or beef.
Some variations also include adding cream or coconut milk to the gravy for a richer consistency.
64. Prawn Masala
Prawn Masala is a mouthwatering seafood dish that is popular in coastal regions of best dishes in India.
Made with succulent prawns cooked in a spicy masala gravy, this dish is a delightful blend of flavours and textures.
Ingredients:
The main ingredients for Prawn Masala include fresh prawns, onions, tomatoes, ginger, garlic, green chilies, and a mix of spices such as turmeric, coriander, cumin, and red chilli powder.
The addition of coconut milk or cream enhances the richness of the gravy.
Variants:
Variants of Prawn Masala may involve using different types of seafood such as shrimp or fish.
Some variations also include adding vegetables like bell peppers or potatoes to the dish for added flavour and nutrition.
65. Tamarind Rice (Puliyodarai)
Tamarind rice, also known as Puliyodarai in South India, is a traditional rice dish famous for its tangy and spicy flavour.
It holds a significant place in South Indian cuisine, often prepared during festivals, special occasions, and as a part of temple offerings.
Ingredients:
The key ingredients for Tamarind Rice include cooked rice, tamarind pulp, peanuts, curry leaves, mustard seeds, dried red chilies, turmeric powder, and a blend of spices like coriander, fenugreek, and asafoetida.
Variants:
While the basic recipe remains consistent, variations in ingredients and preparation methods are common.
Some variants include adding vegetables like drumsticks, carrots, or bell peppers for added nutrition and flavour.
Additionally, some regions might incorporate unique spices or nuts to enhance the taste.
66. Rasam
Rasam is a comforting and flavorful soup-like dish originating from South India.
It is known for its spicy and tangy taste, often served as a part of a traditional South Indian meal or consumed as a standalone appetiser.
Ingredients:
The primary ingredients for Rasam include tamarind juice, tomatoes, garlic, cumin seeds, black pepper, curry leaves, and coriander leaves.
A special blend of spices like coriander powder, turmeric, and asafoetida adds depth to its flavour.
Variants:
Rasam comes in various forms across different regions of South India.
Some popular variants include Tomato Rasam, Lemon Rasam, and Pepper Rasam.
Each variant offers a unique twist by altering the choice and proportion of ingredients while maintaining the essence of the dish.
67. Chicken Lollipop
Chicken Lollipop is a popular Indo-Chinese appetiser loved for its crispy texture and flavorful taste.
It consists of chicken wings or drumettes, marinated, coated in a seasoned batter, and deep-fried until golden brown.
Ingredients:
The main ingredients for Chicken Lollipop include chicken wings or drumettes, ginger-garlic paste, soy sauce, chilli sauce, vinegar, cornflour, all-purpose flour, and a blend of spices like cumin, coriander, and garam masala.
Variants:
While the classic recipe involves deep-frying the marinated chicken, healthier alternatives like baking or air-frying are gaining popularity.
Additionally, variations in the sauce, such as sweet and sour or spicy chilli, offer diverse flavour profiles to suit different preferences.
68. Jhalmuri
Jhalmuri is a popular street food snack originating from the Indian subcontinent, particularly in the regions of West Bengal and Bangladesh.
It is a savoury and spicy mixture of puffed rice, vegetables, peanuts, and spices, offering a burst of flavour in every bite.
Ingredients:
The key ingredients for Jhalmuri include puffed rice (muri), diced vegetables like onions, tomatoes, and green chillies, peanuts, mustard oil, cilantro leaves, and a blend of spices such as chaat masala, cumin powder, and red chilli powder.
Variants:
Halmuri recipes may vary based on regional preferences and personal tastes.
Some variations include adding ingredients like boiled potatoes, raw mangoes, or fried chickpea noodles (sev) for added texture and flavour.
Additionally, variations in spice levels cater to individual preferences for heat.
69. Chettinad Chicken Curry
Chettinad Chicken Curry is a flavorful and aromatic dish originating from the Chettinad region of Tamil Nadu, South India.
It is renowned for its rich blend of spices and the complexity of flavours, making it a favourite among food enthusiasts.
Ingredients:
The main ingredients for Chettinad Chicken Curry include chicken pieces, coconut milk, onions, tomatoes, ginger-garlic paste, curry leaves, and a signature blend of spices such as fennel seeds, cinnamon, cloves, peppercorns, and dried red chilies.
Variants:
While the authentic recipe remains true to its Chettinad roots, variations may include adjustments in spice levels or the addition of ingredients like grated coconut or cashew paste for a creamier texture.
Some recipes also incorporate regional influences, adding unique ingredients to enhance the flavour profile.
70. Prawn Koliwada
Prawn Koliwada is a delectable Indian seafood dish originating from the coastal region of Maharashtra.
It’s renowned for its crispy exterior and succulent prawns marinated in a flavorful mix of spices.
Ingredients:
The key ingredients for Prawn Koliwada include fresh prawns, gram flour (besan), red chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and a blend of other spices like garam masala, coriander powder, and cumin powder.
The marinade is crucial for infusing the prawns with rich flavours before deep-frying.
Variants:
Variations of Prawn Koliwada may include adjustments in spice levels or the addition of herbs like cilantro or mint for freshness.
Some recipes also incorporate a tangy tamarind or yoghourt-based marinade for a unique twist on the classic dish.
71. Poha
Poha, also known as flattened rice, is a popular breakfast or snack item in the best dishes in India, especially in states like Maharashtra. It’s celebrated for its simplicity, quick preparation, and versatility in flavours.
Ingredients:
The primary ingredients for making Poha include flattened rice, commonly known as poha or aval, along with onions, mustard seeds, curry leaves, green chillies, turmeric powder, peanuts, and cilantro for garnish.
It’s often cooked with a tadka (tempering) of mustard seeds, curry leaves, and spices to enhance its taste.
Variants:
Variations of Poha abound, ranging from the addition of vegetables like peas, potatoes, or tomatoes to regional tweaks in spices and garnishes.
Some versions even include grated coconut or a squeeze of lemon juice for a refreshing zest.
72. Makki Ki Roti Sarson Ka Saag
Makki Ki Roti Sarson Ka Saag is a Punjabi dish that celebrates the winter harvest season.
It consists of unleavened cornbread (makki ki roti) served with a spicy mustard greens-based curry (sarson ka saag), offering a delightful blend of flavours and textures.
Ingredients:
Maize flour (cornmeal) imparts a distinctively coarse texture and earthy flavor to Makki ki roti.
To prepare Sarson ka saag, combine mustard greens, spinach, fenugreek leaves, and a blend of spices, including ginger, garlic, green chilies, and garam masala.
Frequently garnish with a dollop of fresh butter or ghee.
Variants:
While the classic recipe remains popular, variations of Makki Ki Roti Sarson Ka Saag may include additions like paneer (Indian cottage cheese) or a creamy tomato base for added richness.
Some recipes also incorporate other leafy greens or lentils for added nutrition and flavour complexity.
73. Chapati Noodles
Chapati noodles are a creative fusion dish that combines the beloved Indian flatbread (chapati) with the flavours and textures of Chinese-style noodles.
It offers a delightful amalgamation of two distinct culinary traditions.
Ingredients:Â
The primary ingredients for chapati noodles include leftover chapatis (or freshly made ones), noodles, assorted vegetables such as bell peppers, carrots, onions, and cabbage, along with garlic, ginger, soy sauce, and a hint of chilli sauce for added flavour.
The dish is stir-fried to ensure even distribution of flavours.
Variants:
Variations of chapati noodles may involve different vegetable combinations or tweaks in the seasoning to suit individual preferences.
Some recipes incorporate protein sources like tofu, chicken, or shrimp for added substance and variety.
74. Aloo Matar
Aloo Matar is a classic North Indian dish featuring potatoes (aloo) and green peas (matar) cooked in a spiced tomato-based gravy.
It’s a comforting and satisfying dish that pairs well with rice or roti.
Ingredients:
The key ingredients for Aloo Matar include potatoes, green peas, tomatoes, onions, ginger, garlic, and a blend of spices such as turmeric, cumin, coriander, and garam masala.
The dish is typically cooked in a base of oil or ghee until the potatoes are tender and the flavours are well incorporated.
Variants:
Variations of Aloo Matar may include the addition of cream or yoghurt for a creamier texture, or the use of different spice blends to adjust the heat level according to preference.
Some recipes also incorporate ingredients like cauliflower or spinach for added nutritional value and flavour complexity.
75. Rajma Chawal
Rajma Chawal is a popular North Indian dish that consists of red kidney beans cooked in a thick tomato-based gravy, and served with steamed rice.
It’s a quintessential comfort food loved by people of all ages across the best dishes in India.
Ingredients:
The main ingredients for Rajma Chawal include red kidney beans (rajma), rice, onions, tomatoes, ginger, garlic, green chilies, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.
Variants:
Variants of Rajma Chawal include Punjabi Rajma, where the gravy is thicker and richer, Kashmiri Rajma, which is milder in spice and includes yoghourt in the gravy, and Himachali Rajma, which incorporates local Himachali spices for a unique flavour.
76. Besan Ladoo
Besan Ladoo is a traditional Indian sweet made from roasted gram flour (besan), ghee (clarified butter), sugar, and aromatic spices.
These round, bite-sized sweets are popular during festivals, celebrations, and religious ceremonies.
Ingredients:
The key ingredients for Besan Ladoo include gram flour, ghee, powdered sugar, cardamom powder, and chopped nuts such as almonds or cashews.
The proportions of these ingredients may vary according to taste preferences.
Variants:
Variants of Besan Ladoo include adding desiccated coconut for a hint of nuttiness, incorporating saffron strands for a rich aroma and colour, or using jaggery instead of sugar for a more earthy sweetness.
77. Kokum Curry
Kokum Curry is a tangy and spicy dish from the coastal regions of best dishes in india, particularly Goa and Maharashtra.
It is made using kokum, a fruit native to the Western Ghats, along with coconut, spices, and sometimes seafood or vegetables.
Ingredients:
The main ingredients for Kokum Curry include dried kokum fruit, coconut milk, mustard seeds, curry leaves, green chilies, garlic, and tamarind.
Additional ingredients may include shrimp, fish, or vegetables like potatoes or pumpkin.
Variants:
Kokum Curry has various forms, such as Kokum Kadhi, which uses kokum in a manner similar to tamarind in a yoghurt-based curry, and Sol Kadhi, a refreshing drink prepared with kokum extract and coconut milk. People often consume Sol Kadhi as a digestive after meals.
78. Mushroom Masala
Mushroom Masala is a flavorful vegetarian dish made with mushrooms cooked in a rich and spicy gravy.
It’s a popular choice for both home-cooked meals and restaurant menus due to its delicious taste and versatility.
Ingredients:
The key ingredients for Mushroom Masala include fresh mushrooms, onions, tomatoes, ginger, garlic, green chilies, yoghurt, and a blend of spices such as coriander, cumin, turmeric, and garam masala.
Variants:
Variants of Mushroom Masala include adding cream or cashew paste for a creamier texture, incorporating spinach or fenugreek leaves for added nutrition and flavour, or using different types of mushrooms like button mushrooms or portobello mushrooms.
79. Palak Kofta
Palak Kofta is a delectable North Indian dish where spinach (palak) and paneer (Indian cottage cheese) balls are cooked in a creamy tomato-based gravy.
However, it’s a nutritious and satisfying dish that’s perfect for vegetarians.
Ingredients:
The main ingredients for Palak Kofta include spinach, paneer, gram flour, onions, tomatoes, ginger, garlic, cream, and a blend of spices such as cumin, coriander, turmeric, and kasuri methi (dried fenugreek leaves).
Variants:
Moreover, variants of Palak Kofta include adding nuts like cashews or almonds to the kofta mixture for added richness, incorporating raisins or grated vegetables for texture, or using tofu instead of paneer for a vegan-friendly version.
80. Papdi Chaat
Papdi Chaat is a popular best dishes in India street food known for its explosive flavours and crunchy textures.
It originates from North India but has become beloved across the country and beyond. This delectable snack combines crispy fried dough wafers (papdi) with a medley of tangy, spicy, and sweet chutneys, yoghurt, and various toppings.
Ingredients:
Furthermore, the key components of Papdi Chaat include papdi (fried dough wafers), boiled potatoes, chickpeas, chopped onions, tomatoes, green chilies, yoghourt, tamarind chutney, mint chutney, chaat masala, and sev (crunchy chickpea noodles).
These ingredients come together to create a harmonious blend of flavours and textures.
Variants:
While the basic recipe remains the same, Papdi Chaat offers plenty of room for customization.
Moreover, some variants may include additional ingredients such as diced mangoes, pomegranate seeds, or even grated cheese for a unique twist.
Others may opt for healthier alternatives like baked papdi or substituting yoghurt with a vegan alternative for dietary preferences.
81. Kalaadi
However, Kalaadi is a traditional cheese made from buffalo milk, commonly found in the hilly regions of Jammu and Kashmir. It features in some of the best dishes in India.
It boasts a rich, creamy texture with a slightly tangy flavour, making it a favourite among locals and tourists alike.
This indigenous cheese carries deep cultural significance and local chefs often use it in various regional delicacies.
Ingredients:
Furthermore, the main ingredients for making Kalaadi include buffalo milk, rennet (an enzyme used for curdling milk), and salt.
Heat the milk, curdle it with rennet, and then strain it to separate the curds from the whey.
The process starts by pressing the curds to form a firm cheese. Next, we soak the cheese in brine to enhance its flavor and preserve it for longer durations.
Variants:
While traditionally prepared using buffalo milk, some variations of Kalaadi may incorporate cow’s milk or a combination of both.
Additionally, modern twists on this classic cheese may involve infusing it with herbs or spices like cumin or red chilli flakes for added depth of flavour.
However, purists prefer the authentic recipe to savour the true essence of Kalaadi.
82. Saffron Rice (Zafrani Pulao)
Saffron Rice, also known as Zafrani Pulao, is a fragrant and luxurious rice dish that hails from Persian and Mughlai cuisine.
Moreover, people esteem it for its vibrant golden color, delicate aroma, and rich flavor profile. Saffron, the star ingredient, lends its distinct taste and hue, elevating this dish to a culinary masterpiece.
Ingredients:
The primary ingredients for preparing Saffron Rice include basmati rice, saffron strands, ghee (clarified butter), whole spices (such as cinnamon, cardamom, and cloves), nuts (like almonds and cashews), and raisins.
The chef meticulously combines these ingredients to create a symphony of flavors, with saffron infusing the rice with its exquisite essence.
Variants:
While the classic recipe focuses on the purity of saffron, variations of Zafrani Pulao may incorporate additional ingredients such as vegetables, meats, or seafood to create a more substantial meal.
Moreover, some popular adaptations include adding caramelised onions, fried paneer cubes, or marinated chicken pieces for enhanced taste and texture.
83. Khatta Meetha Kaddu
Khatta Meetha Kaddu, also known as Sweet and Sour Pumpkin, is a traditional best dish in India that perfectly balances tanginess with sweetness.
People often serve this flavorful side dish alongside main courses or enjoy it on its own.
It showcases the versatility of pumpkin, transforming it into a tantalising culinary delight.
Ingredients:
To prepare Khatta Meetha Kaddu, you will need pumpkin (kaddu), jaggery (unrefined cane sugar), tamarind pulp, spices (such as cumin seeds, mustard seeds, and red chilli powder), and salt.
Additionally, the combination of sweet jaggery, tangy tamarind, and aromatic spices creates a complex yet harmonious flavour profile that tantalises the taste buds.
Variants:
While the basic recipe remains true to its sweet and sour essence, variations of Khatta Meetha Kaddu may incorporate additional ingredients such as dried fruits like raisins or apricots for added sweetness and texture.
Some regions may also include savoury elements like onions or garlic to impart depth to the dish, showcasing the diversity of the best dishes in Indian culinary traditions.
84. Khar
Khar, with its distinctive flavor and medicinal properties, is a traditional Assamese dish. People make this alkaline preparation by filtering water through the ashes of sun-dried banana peels or other plant parts rich in alkali.
This unique cooking technique imparts a characteristic tanginess to the dish, making it a beloved staple in Assamese cuisine.
Ingredients:
The primary ingredients for making Khar include ash water (extracted from burnt banana peels or other alkaline-rich plant parts), vegetables (such as papaya, pumpkin, or mustard greens), lentils, mustard oil, and spices.
The alkaline water acts as a natural tenderizer, while the spices add depth and complexity to the dish.
Variants:
While the traditional recipe remains popular, modern variations of Khar may incorporate different vegetables, lentils, or even meats to create innovative interpretations of this classic dish.
Furthermore, some may experiment with alternative sources of alkalinity or adjust the spice blend to suit personal preferences, showcasing the adaptability of Assamese cuisine.
Conclusion
In conclusion, the best dishes in India culinary landscape offer a rich tapestry of flavours, aromas, and textures that tantalise the taste buds and leave a lasting impression.
From the fiery spices of Chicken Biryani to the comforting warmth of Masala Dosa, each dish tells a story of tradition, culture, and heritage.
Whether you’re indulging in the creamy goodness of Butter Chicken or savouring the tangy delight of Pani Puri, the best dishes in India cuisine never fails to delight.
So, if you’re on a quest for culinary adventure, look no further than the diverse and delicious dishes that the best dishes in India have to offer.
Moreover, taste, and experience the magic of Indian gastronomy firsthand!
FAQ
Q. What are some must-try dishes in Indian cuisine?
A. Some must-try dishes include Butter Chicken, Biryani, Masala Dosa, and Chole Bhature.
Q. Are Indian dishes spicy?
Q: What vegetarian options are popular in Indian cuisine?
A: Vegetarian options are abundant in Indian cuisine! Try dishes like Paneer Tikka, Palak Paneer, or Vegetable Biryani for a flavorful experience.
What is the best dessert in Indian cuisine?
A. One of the most beloved desserts is Gulab Jamun, a sweet dumpling soaked in sugar syrup. Other favourites include Rasgulla and Kheer.
Can I find Indian street food in restaurants?
A. Moreover, many Indian restaurants offer street food favourites like Chaat, Vada Pav, and Pav Bhaji, giving you a taste of authentic Indian street flavours in a restaurant setting.
