Traditional Indian gastronomy is primarily a blend of spices and flavours. Similar to its cultural and linguistic diversity, the culinary style in India varies from place to place. And every sub-cuisine has its own unique taste of dishes. Some might be prickly, others less so, but they're all colorful and attractive. Here are 10 traditional Indian dishes that you need to try.
Rice is a staple of South Indian cuisine, owing to its use in most of the dishes, including the finger licking of masala dosa. Although dosa is a generic South Indian dish, masala dosa has a particular origin in the Karnataka coast. The preparation of the rice crèpe is relatively simple; rice and lentils are soaked in water for five to six hours to prepare the batter, then cooked on a skillet. Types of filling in masala dosa vary, but is usually a curry of potatoes and onions, dipped in chutney.
Streets in Maharashtra are incomplete without the presence of vada pav sellers, such is the influence of local gastronomy. Vada pav is a vegetarian blend of potato patty, chilli and other spices sandwiched in a bread roll known as pav. What began as a simple and cost-effective snack has gained widespread popularity in India.
Beef roast and Parotta
The people of Kerala in India are acquainted with beef cookery. The presence of beef in Kerala's cuisine has inspired some of the best dishes that have always tempted your taste buds, and beef roast is among them. Savoring the beef roast with Kerala's own bread parotta, is the joy of every meat eater.
Biriyani had joined the Indian gastronomy foray with the incoming Mughals, and had not left with their departure. Among the many types of biriyani, hyderabadi biriyani stands out for its way of cooking and ingredients–rice, meat (lamb or chicken), yogurt, onions and a large amount of spices to give it a full-bodied taste.
Chaats (savoury snacks) are the mainstay of Indian street food. Popular snacks include kachori, pani puri, bhel puri and masala puri with a base of rice and peas, vegetables and spices. Chaats originated in northern India and slowly spread to every corner of the country. It's no exaggeration to say that once you've tried the chats, you'll keep going home for more!
This is an aromatic lamb curry that comes from Kashmir, although it has roots that trace back to the Persian cuisine. Composed of a range of spices, tomatoes, ginger and garlic, Rogan Josh is a mouth-watering dish adored all over the country. Although the recipe can differ from place to place, the essence of the recipe remains the same.
Tunde ke Kabab
This Lucknow-based minced meat kebab is renowned for its ingredients of about 150 different spices. The traditional tunde kebabs are made from buffalo meat, with variations on the recipe using chicken or mutton. Tunde Ka Kabab is the chef among the dishes of Awadhi cuisine famous for its ambrosial delicacies.
Makki ki Roti and Sarson ka Saag
Corn flour bread (Makki ki Roti) and mustard leaf-based dish (Sarson ka Saag) are a staple food in the Punjab region of India. It may not look particularly appealing, but the taste is rich and satisfying. The nutritional value of Makki ki Roti aur Sarson ka Saag has a hand in all the popularity that the dish enjoys.
Vegetarian tasty snacks in India are no better than dhoklas made from rice and chickpeas. The fermented rice batter is mixed with chickpeas and steamed and then topped with mustard seeds and coriander. Among the plethora of vegetarian dishes from Gujarat, dhokla is probably the forerunner.
Northeast Indian cuisine has its distinctive features from the rest of the country, making it a truly unique culinary experience. Smoked pork from Nagaland, for example, contains interesting elements such as bamboo plants and raja mirchi— one of the hottest chillies in the world. Smoked pork is a traditional staple food of Nagaland, usually eaten with rice.