Indian vs Bhutanese food & cuisine

Long before anyone coined macronutrients, Indian cooks were already serving complete meals: protein-rich lentils, fermented batters full of probiotics, fiber-packed vegetables, cooling yogurts, and energy-giving grains. It grew from Ayurvedic principles where food balances the body through qualities like hot, cold, dry, and oily, and every bite served a purpose beyond taste.

The thali perfectly demonstrates this logic. A round plate carrying many small portions in deliberate order represents all six tastes. There’s always a balance: dry curry against runny dal, fried items with pickles, and cooling raita (a refreshing condiment) to offset the heat.

India has perhaps the world’s most sophisticated grain fermentation. Dosa, a savory crepe made from ground black gram and rice, and idli, savory rice cake batters, dhokla, a savory sponge dish, fermented rice – these are complex biotechnological processes that transform grain nutrition and digestibility. Few other cuisines utilize fermentation as extensively for grains as this one.

Indian breads are eaten extremely fresh. A roti or paratha (unleavened flatbread of flaky texture) must be cooked moments before serving. This ‘hot off the griddle’ approach is so important that day-old bread is already inferior. Most Indian breads are unleavened or use alternative fermentation methods. When Indians ferment, it’s often through natural fermentation using rice-lentil batters, rather than commercial yeast, to create different textures and flavors entirely. Indian breads actively use millet, corn, rice, sorghum, and combinations thereof. A single Indian household might use five different grains for different breads in one week.

Extensive pickling achar is common, usually in mustard oil, spices, and acids. E.g., mango pickle, lime pickle, carrot pickle, green chili in vinegar. Indian pickles are very often oil-preserved, while other cultures more extensively use vinegar or brine. Vegetables are nearly always paired with lentils (dal) or flatbreads.

Some of the most popular produce in the cuisine of India are potatoes, onions, tomatoes, chillies, spinach, eggplants, cauliflowers, okra, green mango, bitter gourds, and bottle gourds.

A dry curry refers to a dish where vegetables, meat, or legumes are cooked with spices until the moisture evaporates, leaving a thick, clinging masala or no sauce at all. It’s the opposite of a ‘gravy’ curry. Dry curries are common in home cooking, especially for everyday potatoes, okra, or cabbage. Dry curry is not a traditional culinary term – it’s more common in English-language cookbooks to distinguish sauceless versions. In Indian kitchens, such dishes are simply called sabzi or sookhi sabzi (dry vegetable).

Indian cuisine uses some of the spiciest chilies in the world, like Bhut Jolokia ghost pepper and Naga King, but not uniformly across the country. Chili heat in India ranges from extreme in the Northeast (ghost, naga chilies) to hot in the South (Andhra curries, pickles), moderate in the West (Rajasthani chutneys), balanced in the North (curries with dairy), and mild in the East (mustard-based dishes).

In many other cuisines, fruits are eaten fresh or in desserts, but India incorporates fruits into main courses, curries, pulaos, and chutneys extensively. For example, pineapple pulao combines sweet pineapple with spices and rice, and mango is used in tangy chutneys and yogurt drinks like lassi.

Consumption is higher in Kerala, West Bengal, Goa, Nagaland, and the Northeast, where Christian and Muslim communities are larger and Brahminical norms weaker. Urbanization, income growth, and safer supply chains are also driving demand.

Chicken leads the domestic market, while buffalo meat is exported as ‘beef.’ In India, ‘mutton’ usually means goat, not sheep, and is tied to special occasions.

At home, meat is stewed, fried, or simmered in gravies – like rogan josh in Kashmir, pan-Indian chicken curry, or Bengal’s slow-cooked mutton kosha. Biryani is another classic: marinated meat layered with rice, sealed, and steamed. Ground meat (keema) fills breads, kebabs, or curries  keema matar.

Abroad, Indian food is often represented by butter chicken or tandoori, with smoky grills that fit Western ideas of meat. But everyday Indian meals are saucier, designed to soak into rice or bread.

And that famous chicken tikka masala? It’s not Indian at all—likely invented in the UK by Bangladeshi chefs for British tastes, inspired by but distinct from Delhi’s butter chicken.

Indian seafood is almost always served with rice – not naan or roti. Fish is often shallow-fried, steamed in banana leaves, or simmered in thick gravies – not grilled or raw. Even in seafood dishes, Indian cuisine incorporates vegetables and legumes, creating more complex, balanced meals rather than focusing solely on protein.

Indian desserts stand out globally for being milky and dense, sweet-forward, spiced, perfumed, and technically demanding, despite humble ingredients. Built around milk, sugar, ghee, and time, they are intensely sweet, especially traditional ones like jalebi, a crispy, chewy, and sticky confection; gulab jamun, deep-fried balls from milk solids; or boondi laddoo, deep-fried droplets of gram flour batter soaked in sugar syrup.

There’s rarely a contrast of tart or bitter to balance the sugar, unlike in Western or East Asian sweets. Cardamom, saffron, rosewater, nutmeg and kewra (fragrant extract from pandanus flower), are common.

Indian desserts avoid eggs almost entirely, fruits are rarely a star, with the exception of mango and banana halwa, and chocolate is rare.