Indian food: discover traditional cuisine

ROTI/CHAPATI – the quintessential Indian flatbread made from whole wheat flour, eaten daily across most of North India.

BAJRA ROTI – a hearty flatbread made from pearl millet, especially popular in Rajasthan and Gujarat.

RAGI MUDDE – a Karnataka specialty made from finger millet, eaten with sambar or curry.

PARATHA – flaky, layered flatbread that can be plain or stuffed with various fillings like potato, cauliflower, or paneer.

PURI – deep-fried wheat bread that puffs up when cooked, commonly served for breakfast or special occasions.

AMRITSARI KULCHA – crisp and soft leavened bread which is stuffed with boiled and mashed potatoes and spices.

KHICHDI – a simple, comforting dish made of rice and lentils, often spiced with turmeric and clarified butter (ghee).

PONGAl – a South Indian comfort food made with rice and mung dal, either in a savory (ven pongal) or sweet (sakkarai pongal) version.

CURD RICE – a South Indian staple, combining cooked rice with yogurt, tempered mustard seeds, curry leaves, and spices.

IDLI – steamed cakes made from fermented rice and urad dal (black gram) batter. Served with chutneys and sambar.

DOSA – a thin, crispy pancake made from fermented rice and urad dal batter. Variations include masala dosa  – stuffed with spiced potatoes.

SAMOSA – deep-fried pastry pockets filled with spiced potatoes, peas, and sometimes meat. Popular as a snack or appetizer.

PANIPURI / GOLGAPPA / PUCHKA / GUPCHUP – mall, hollow, crispy spherical shells made from semolina or wheat flour, fried until they puff up into perfect round balls filled with spiced potatoes, chickpeas, onions, or tamarind chutney. Then the ball is dipped into the pani – flavored water and put in the mouth whole.

DAL TADKA – lentils (typically yellow split pigeon peas) cooked with spices and tempered with ghee, garlic, and chilies. A staple dish across India.

DAL MAKHANI – a rich, creamy black lentil and kidney bean dish simmered overnight with butter and cream, iconic to Punjab.

CHOLE / CHANA MASALA – a spicy, tangy chickpea curry made with a tomato-onion base and aromatic spices. Common in Punjab and across India.

RAJMA – kidney beans in a spiced tomato and onion gravy, typically served with rice. A comfort food in North India.

CHOLE BHATURE – a combination of two dishes – spicy chickpea curry and deep-fried, leavened bread made from maida (refined wheat flour). They puff up when fried, creating a soft and fluffy texture. They are often served together as a breakfast dish.

SAMBAR – south Indian stew made with toor dal (pigeon peas) and vegetables, flavored with tamarind and spices. Served with rice, dosa, or idli.

ALOO GOBI – a dry curry of potatoes and cauliflower, seasoned with Indian spices.

BHINDI MASALA – okra cooked with onions and spices until crispy.

MASALA DOSA – a crispy fermented crepe made from rice and lentil batter, filled with a spiced potato mixture. Originating from South India, it’s often served with sambar and coconut chutney.

BAINGAN BHARTA – roasted eggplant mashed and cooked with tomatoes, onions, garlic, and spices. This smoky-flavored dish is enjoyed with roti or naan.

PAV BHAJI – a spicy blend of mashed vegetables served with buttered bread rolls (pav). Originating from Mumbai, it’s a popular street food.

MALAI KOFTA – deep-fried balls made from a mixture of mashed potatoes and paneer, simmered in a rich and creamy tomato-based gravy. A luxurious vegetarian dish.

PAKORA – snack and street food consisting of vegetables, cheese, or sometimes meat that’s dipped in spiced chickpea (gram) flour batter and deep-fried until crispy.

MURGH MAKHANI – butter chicken. Tender pieces marinated in yogurt and spices, then cooked in a creamy tomato-based gravy. A staple in Indian cuisine and widely popular internationally.

CHICKEN TIKKA MASALA – though reportedly invented in UK, it’s now deeply embedded in Indian cuisine.

TANDOORI CHICKEN – marinated chicken roasted in clay oven, a North Indian specialty.

CHICKEN BIRYANI – layered rice and chicken dish, with the Hyderabadi version being particularly celebrated.

CHICKEN KORMA – a mild, creamy curry where chicken is cooked with yogurt, cream, nuts, and aromatic spices.

ROGAN JOSH – a Kashmiri curry made with yogurt and distinctive red chilies.

MUTTON BIRYANI – many consider this the original and superior version of biryani.

LAMB VINDALOO – originating from Goa, this spicy curry combines lamb with vinegar and a blend of fiery spices.

KEEMA MATAR – ground meat, often lamb, cooked with green peas in a spiced gravy.

KOSHA MANGSHO – a Bengali slow-cooked goat curry.

SAAG GOSHT – goat meat cooked with spinach, popular in Punjab.

MEEN MOILEE – a mild, flavorful curry where fish is simmered in coconut milk infused with turmeric, ginger, garlic, and green chilies. The delicate spices highlight the freshness of the fish.

AMRITSARI FISH – spiced and battered fish fritters from Punjab.

PRAWN MALAI CURRY – bengali prawns in coconut curry.

GOAN FISH CURRY – a tangy and spicy curry made with fresh fish, coconut milk, tamarind, and a blend of local spices. The use of kokum or tamarind imparts a distinctive sourness, balancing the heat from chilies.

BENGALI MACHER JHOL – a light fish stew made with freshwater fish like rohu or hilsa, potatoes, tomatoes, and seasoned with turmeric and nigella seeds. It embodies the subtle yet flavorful Bengali palate.

MALVANI FISH CURRY – a coastal curry featuring fish cooked in a coconut-based gravy, spiced with

ANDHRA CHEPALA PULUSU – a tangy fish curry where fish pieces are simmered in tamarind juice with onions, tomatoes, and a spicy masala. Known for its bold and spicy character. Typically quite spicy.

BOMBAY DUCK FRY – despite its name, Bombay duck is a lizardfish. It’s marinated with spices, coated in semolina, and deep-fried until crispy.

EGG CURRY – boiled eggs in a spicy tomato-based gravy.

EGG BHURJI – scrambled eggs with spices and vegetables.

ANDA PARATHA – flatbread stuffed with spiced scrambled eggs.

NARGISI KOFTA – hard-boiled eggs wrapped in minced meat and fried.

PALAK PANEER – fresh spinach pureed and cooked with cottage cheese cubes and spices.

PANEER TIKKA – chunks of paneer marinated in spices and yogurt, then grilled or baked. Often served as an appetizer with mint chutney.

SHAHI PANEER – rich, creamy tomato-based curry with cottage cheese.

LASSI – yogurt-based drink, often flavored with fruits or spices.

RAITA – yogurt-based side dish with vegetables or fruits.

GAJAR KA HALWA – a sweet dessert made by slow-cooking grated carrots with milk, sugar, and ghee, garnished with nuts. Especially popular during festivals.

RASMALAI – soft cheese dumplings soaked in sweetened, flavored milk.

KULFI – dense, frozen dairy dessert similar to ice cream.

JALEBI – a spiral-shaped, deep-fried dessert made from fermented flour batter, soaked in sugar syrup. Often served hot, sometimes paired with rabri thickened milk.

KHEER – a creamy rice pudding made with rice, milk, sugar, and flavored with cardamom, saffron, almonds or pistachios.

BARFI – a dense, fudge-like sweet made from condensed milk, sugar and cardamom, nuts, or saffron. Sweet and slightly crumbly.

SANDESH – A Bengali delicacy made from chhena (fresh paneer) and sugar, sometimes flavored with cardamom, saffron, or rosewater. Mildly sweet, soft, and creamy, with a melt-in-your-mouth texture.

GULAB JAMUN – deep-fried milk solids (khoya) or dough balls soaked in rose-flavored sugar syrup. Sweet and soft, with a spongy texture that absorbs the syrup.