Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
- Rogan Josh
Rogan Josh is a North Indian dish with Muslim influences and first originated in Persia or Kashmir.Rogan josh also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or root and Kashmiri chilies. Rogan Josh is prepared by both Muslims and Hindus with significant differences in the way it is prepared. Rogan Josh is best served with naan or any other Indian bread.
2. Vada Pav
First originated as street food and is sold in restaurants across India and the rest of the world today, Vada Pav. Due to this dish’s resemblance to a sandwich or a burger, it is commonly known as the Bombay burger because of its origin in the North Indian city of Mumbai, formerly known as Bombay. Vada pao, is a vegetarian fast food dish native to the state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chili pepper.
3. Dhokla
Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice, ground urad dal, and chickpea flour. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack
4. Matar Paneer
Mattar paneer is a vegetarian North Indian dish and Punjabi dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. Matar Paneer is traditionally served with Indian bread such as naan or aloo paratha, but is also eaten by some with rice. Sometimes, other ingredients such as potatoes may be added.
5. Tandoori Chicken
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the North Indian and is popular in many other parts of the world.
6. Masala Chai
One of the most traditional and most classic staples of Indian foods is Masala Chai. Masala Chai differs from the traditional British or American teas that most people are accustomed to. Masala Chai starts with fresh tea leaves derived from the tea plantations of Assam or West Bengal. The black tea leaves are then steeped in hot water and mixed with shredded ginger and cardamom seeds to give it a hint of spiciness.
7. Samosa
A samosa is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are served alongside sauces such as mint sauce, tamarind sauce, and spicy green sauce, which compliments the samosa well.
8. Chaat
Chaat or chāt is a savoury snack that originated in India, typically served at roadside tracks from stalls or food carts across the Indian subcontinent in India. the mostly popular types of chaats are Bhel Puri, Pani Puri, and Samosa Chaat ,Papri chaat.
Papri chaat is Crispy fried-dough wafers served with typical chaat ingredients such as chickpeas, boiled potatoes, yogurt sauce, and tamarind and coriander chutneys; it may also contain pomegranate seeds and sev (noodles made from fried gram flour).
9. Dal Tadka
The literal translation of Dal Tadka is Dal=lentil and tadka=tempering. Tadka or chaunk (in hindi) is a term we often use in Indian cooking.
Basically, dal tadka is cooked lentils which are tempered with oil or ghee fried spices & herbs. This is a popular Dal which most of us have eaten it at some point. Dal Tadka comprises of Toor Dal and Chana Dal, onions, tomatoes which are healthy and ghee for cooking which is again a healthy fat. So you get your proteins, fiber and Vitamin B1.
10. Butter Chicken
Butter chicken or murgh makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry. Initially originated from Northern India in 1948. Created by Kundan Lal Gujral,who was owner of Moti Mahal,New Delhi. This initially consisted of cream, butter and tomatoes with a few spices. When they realized that this was the perfect way to rehydrate dry tandoori, butter chicken was born and, from then on, became one of the most popular dishes in Indian cuisine. This dish is enjoyed with naan, roti or even with rice.