50 Most Popular INDIAN FOODS & BEVERAGES | GOOBAYE

Nihari

Nihari, a popular Indian meat-based dish, is from Old Delhi. Many Pakistani immigrants settled in Karachi after the independence of Pakistan in 1947.

Slowly cooked meats such as chicken, beef shanks, and mutton are used to make this dish. In large vessels that are covered with dough, the meat is combined with stock and many spices like cumin, cloves and garam masala. Nihari takes six to eight hours to cook properly. It is usually eaten for breakfast because of its Arabic name, nahar.

SERVE WITH

Kulcha

MAIN INGREDIENTS

BEEF





OR


CHICKEN





SHEEP MEAT





CUMIN





CLOVE





GARAM MASALA





CARDAMOM

Papadum

Papadum, an Indian snack, is made from either chickpea, lentil, rice, or chickpea and baked into a crispy cracker bread. You can eat it as is, or add pickles to it.

You can also top papadum with chutneys and raita sauce, and serve it with hot tea. There are many variations to papadum, including rice papadum, which is boiled and dried in the sun; masala papadum, which has spices like black pepper, chili and cumin; and jackfruit papadum, which is from Karnataka and combines chickpea flour with jackfruit.

SERVE WITH

Chutney Raita Sri Lankan Rice and Curry Amba

PAPADUM VARIETIES

MASALA PAPAD

Garam Masala

Garam masala, a blend of ground spices like cinnamon, cloves and cardamom, is a highly aromatic mixture. Its name literally means "hot ingredients" and it is often described as an aromatic mixture that heats the body.

This spice mixture is a result of Northern India's winters, which are often colder than the rest of the country. Garam masala's spices vary from one region to the next, but each combination is considered to be equally authentic.

Khaja

Khaja, a traditional Indian dessert, is made of flour, sugar and ghee-based dough. It is deep-fried until crispy and golden in oil. Khaja can be soaked in sugar syrup depending on where it is made.

This delicious dessert is a staple at many North Indian wedding celebrations. There are many varieties of khaja. Khajas from Silao or Rajgir have a puffy exterior, while khajas from the coast of Andhra Pradesh have a dry interior and are filled with sugar syrup.

MAIN INGREDIENTS

FLOUR





MAIDA FLOUR





GHEE





CARDAMOM





BLACK PEPPER





CINNAMON





SUNFLOWER OIL





SUGAR

Misal

The specialty dish misal, which is from Maharashtra in India, can be found in the Indian state. Its name literally means a mix of everything. Therefore, the ingredients may vary from one cook to the next. A misal is made up of the following ingredients: curd, curry, moth bean, pea curry or pav, gravy and spiced potatoes. Garnishings include onions, coriander and tomatoes.

A true misal must be spicy and the base must be crunchy. It should look beautiful visually, with many colors, such as red, brown, orange and green. It was first mentioned in the early 20th-century.

Chicken 65

Chicken 65 is a traditional chicken dish that originated in Chennai, India. This dish is deep-fried chicken marinated with ginger, lemon, red chilies, and other spices. Chicken 65 is a variety of theories. Most people believe that the chicken 65 was first created in Tamil Nadu in 1965 by A. M. Buhari.

Another theory states that the original dish was prepared with 65 chili peppers as a sign of manliness. Some theories are more unlikely, like the one that claimed that the original dish was made with 65 pieces of chicken or that the bird was 65 days old at the time it was prepared.

MAIN INGREDIENTS

CHICKEN





EGGS





CORN FLOUR





GINGER





LEMON





RED CHILLI POWDER





BLACK PEPPER





TURMERIC

Ras Malai

Ras malai, a popular Indian dessert, is made up of white cream, milk, and cardamom-flavored paneer, also known as chhana. The dessert is often topped with cashews and almonds. Ras malai, a West Bengali-inspired cheesecake, is often described as a rich cheesecake with no crust.

Named after two Hindi words, ras (meaning juice) and malai (meaning cream), the dessert's name is a combination of these two words. It is usually served chilled with dried fruits or cardamom seeds. This sweet dessert is especially popular during festivals like Holi and Diwali.

MAIN INGREDIENTS

CREAM





SUGAR





MILK





CARDAMOM





PANEER

Rasgulla

Rasgulla, a traditional sweet, is served as a dessert at the end of meals. It is made from semolina dough and chhena paneer dumplings, then cooked in a sugary syrup. There is much debate about the origin of rasgulla. Both Odisha and West Bengal claim to be the original home of the dessert.

Bengalis claim that Rasgulla is a byproduct of many culinary experimentation in the state. However, Odisha's people claim that Lord Jagannath was offered it for centuries. Most food historians agree that truth lies somewhere in the middle.

MAIN INGREDIENTS

CHHENA





SEMOLINA





MILK





LEMON JUICE





SUGAR





ROSE WATER





SAFFRON

Masala dosa

Popular in India is masala dosa, a traditional southern Indian dish. It is made with a batter of rice and lentils and baked into thin pancakes. It is usually stuffed with potatoes and onions. This dish is often garnished by grated coconut and chopped cilantro.

There are many variations to this dish due to its popularity. This is usually eaten as a quick snack, or as part of a meal.

Kulfi

Kulfi, a traditional Indian ice-cream made from slow simmered whole milk, is known as. The long simmering process causes a loss in volume but it compensates with a rich, caramelized, and nutty flavor. This is due to the use of special molds and tight-fitting lids that result in ice cream with a conical shape.

Kulfi is often flavored with rose water, rose water, and spices from India, but some chefs prefer to add fruits like berries. Kulfi is believed to have been invented by ancient Himalayan inhabitants during the Mughal Empire.

KULFI VARIETIES

MATKA KULFI

Pakora

Pakora is a deep-fried, savory Indian snack that uses pieces of eggplant and cauliflower. It is a classic Indian snack that you can find on many street corners. However, you can make it at home. Pakoras are most popular in spring when locals love fried food to celebrate the monsoon season.

There are many variations of this snack, but it is generally made with two main ingredients: potato and another vegetable or meat. Then, the snacks are dipped into flour and deep-fried using ghee. Pakoras can be seasoned with salt, chili, turmeric, or other spices.

MAIN INGREDIENTS

GRAM FLOUR





RICE FLOUR





GARAM MASALA





CARROT





BELL PEPPER





CABBAGE





ONION





SPINACH

SERVE WITH

Doodh Pak,Mint Chutney,Apple Chutney,Cranberry Chutney,Tamarind Chutney.

PAIR WITH

Jal jeera

Sambar

Sambar, a popular curry dish, is made with a tamarind-based soup, lentils and vegetables. Although it originates in Tamil Nadu, the dish is very popular throughout South India and Sri Lanka. It is usually served with steamed rice, or other Indian flatbreads.

Sambar was accidentally created by Shivaji, Maratha ruler. Sambhaji, the head chef, was absent so he decided to make dal himself. He also added a little tamarind into his pot during the cooking process. He was reprimanded by the royal chefs, as tamarind is not a part of dal.

MAIN INGREDIENTS

TAMARIND





LENTILS





SHALLOTS





TOMATO





OKRA





EGGPLANT





PUMPKIN





TURMERIC

Panipuri

Panipuri, a street snack, is very popular in India and Bangladesh. It is small in size and consists of a hollow puri. Once it has been fried to crispy, it is then filled with a mixture of tamarind chutney (chaat masala), potatoes, onions, hot chillis, chickpeas, and tamarind chutney.

Panipuri in North India is called golgappa. Gapa refers to the process of eating the small snacks. Panipuri is believed to have originated in Uttar Pradesh, and has since gained popularity all over the country.

PAIR WITH

Jal jeera

Chaat

Chaat refers to a wide variety of Indian street food, snacks or small meals that combine sweet, salty, sweet and sour flavours. Chaat, a Hindi verb meaning to lick in Hindi, is the name of the dish.

Chaats can be eaten as small snacks or mixed with other dishes to make a large meal. Chaatwallas, street vendors in India, Pakistan and Bangladesh offer chaat. They serve a variety of dishes including stuffed breads, deep-fried pastries, and dipping sauces.

SERVE WITH

Green Chutney Garlic Chutney

CHAAT VARIETIES

KATORI CHAAT

Keema

Keema can be described as a stew made with minced lamb, goat, or other meats. It is often prepared as a curry using ingredients like green peas and potatoes, ginger, chili's, onions, ghee and garlic. In Urdu, the name of this dish means minced meat. Keema is popular in Bangladesh, Pakistan and north India. However, some believe the dish may have Persian roots due to its first mention in Ain-I-Akbari, a document on the empire of Emperor Akbar.

Keema is often served as a main course, with pav buns or other flatbreads. You can also use it as a filling in parathas or samosas.

MAIN INGREDIENTS

GOAT





LAMB





GREEN PEAS





POTATOES





GINGER





HOT PEPPERS





ONION





GHEE

Pulihora

Pulihora, a popular south Indian dish, can be found in Andhra Pradesh and Tamil Nadu. It is made up of rice, turmeric and tamarind as well as curry leaves, curry leaves coriander, ginger and green chiles. To enhance the rich flavor of the dish, you can also add yellow lentils, roasted sesame seeds powder, and mustard seed powder.

It is often prepared for festivals and yellow due to turmeric. This dish is sacred and symbolic of festive occasions in the Hindu World. Named puli, the word reflects the dish's tangy flavor. The dish is balanced by the addition of salty and spicy flavors.

MAIN INGREDIENTS

RICE





TURMERIC





TAMARIND





CURRY LEAVES





CORIANDER





GINGER





HOT PEPPERS

Upma

Upma, a healthy Indian dish made from dry semolina and rice flour, is thickened porridge. It is traditionally served hot as a breakfast dish. However, the taste of Upma is somewhat bland. To enhance its flavor, many nuts, beans and spices like turmeric and chiles can be added to the dish.

Upma was originally from South India but has gained popularity throughout the country. There are many variations to upmas, including upmas made with milk and grated coconut, or with onions instead.

MAIN INGREDIENTS

RICE FLOUR





SEMOLINA





GHEE





MUSTARD SEEDS





CUMIN





BLACK BEANS





PEANUTS





CURRY LEAVES

SERVE WITH

Bell Pepper Chutney

Pulao

Pilaf, which is a Middle Eastern staple, is a dish that uses rice, bulgur, cracked wheat, couscous or couscous. Rice is the most common ingredient. It can be combined with meat, vegetables and spices to make a flavorful broth.

Pilaf is a Turkish side dish that can also be served as a main course. Traditional Turkey pilaf is served with yogurt and a salad. Tahdig is considered the best part about pilaf. It is the term for the bottom of a pot and refers to the golden rice crust that forms at the bottom of the vessel.

PULAO VARIETIES

ETLI PILAV





NOHUTLU PILAV





PLOV





SHAH PILAF





RUZ AL BUKHARI





SHIRIN PLOV





SHESHRYANCH PLOV





KENYAN PILAU

Vindaloo

Vindaloo, a delicious curry dish from India, is very popular in England. Vindaloo is usually made with marinated pork but can also be made using chicken, beef, mutton or paneer. It is a Portuguese dish that means "carne de vinha da alhos", which is meat marinated with wine vinegar and garlic.

In the 15th century, Portuguese explorers brought this dish to Goa. The local conditions were adjusted and the Franciscan priests created their own version using palm wine. The dish included many Indian spices, including cinnamon, cardamom and tamarind.

MAIN INGREDIENTS

BEEF





OR


CHICKEN





OR


MUTTON





OR


PANEER





PORK





GHEE





GARLIC





MUSTARD SEEDS

SERVE WITH

Sanna

Dal Makhani

Although it is a Punjabi dish, dal makhani is now a popular Indian lentil dish. It is made up of whole black lentils and red kidney beans, both of which are also known as urad.

It is made with large amounts of ghee, various seasonings, such as chili and ginger garlic paste, and slowly simmered in a tomato-based sauce. Makhani, which means butter, is the name of the dish. It's the last addition of melted butter or ghee that gives it its characteristic velvety flavor.

MAIN INGREDIENTS

BEANS





LENTILS





GHEE





GINGER





GARLIC





HOT PEPPERS





TOMATO SAUCE





OR


NAAN

SERVE WITH

Paneer naan, Butter Garlic Naan and Aloo naan.

Pav bhaji

Pav Bhaji, a street snack popular in India's state of Maharashtra, is known as Pav Bhaji. The dish consists of a vegetable curry and is usually served with a pav (soft bread roll). Street vendors invented the dish in 1850s to serve as midnight meals. They used all leftover vegetables and then mashed them with spices and butter.

It was originally a quick meal for Mumbai's textile workers. However, today, it is a popular street snack and is available in many restaurants in Mumbai. There are many variations of pav bhaji. Some include cheese, paneer and mushrooms. Others may have dried fruits added to the curry mix.

MAIN INGREDIENTS

GHEE





GARAM MASALA





CAULIFLOWER





POTATOES





PEAS





CARROT





BELL PEPPER

Pal Paneer

Palak paneer, a popular Indian vegetarian recipe, is made with paneer cheese in thick, rich sauce that consists of tomatoes, garam masala and garlic. Palak, which is spinach in Hindi, and paneer, which refers to cheese, are the key ingredients.

Although Palak Paneer is a Punjabi dish, there are many other versions of this dish. This nutritious dish can be eaten for breakfast, lunch or dinner with rice or Indian flatbreads like naan or roti.

MAIN INGREDIENTS

PANEER





SPINACH





TOMATO





GARAM MASALA





GARLIC





ONION





CASHEWS





OIL

Gulab Jamun

Gulab jamun, which is made from milk solids, is a dessert that's kneaded into dough and shaped into balls. Then, it's deep-fried in ghee. The balls are then soaked in a sweet concoction made with rose water, green cardamom and saffron. Gulab jamun is served with dried nuts as garnish to enhance its flavor.

Two words are used to name the dish: jamun and gulab. Jamun refers to the purple-colored jamun fruit. The dessert is thought to have originated from an Arabic dessert called luqmat al qadi. This was when Indian chefs at palace kitchens adapted Persian cuisines with their own Hindu flavours.

MAIN INGREDIENTS

KHOA





MAIDA FLOUR





BAKING POWDER





CARDAMOM





MILK





PANEER





GHEE





SUGAR

Khichdi

Khichdi, a South Asian dish made of rice, lentils and beans, is its name. Its name comes from the Sanskrit word khicca which denotes a dish that includes rice and legumes. Khichdi is a comfort food that is widely eaten in the Indian subcontinent, Bangladesh Sri Lanka, Nepal and Pakistan. It is also a common meal for babies in Indian culture.

To enhance the flavor of the dish, a variety of spices are used, including bay leaves, cinnamon, cloves and peppercorns. The dish is thought to have originated in India in the medieval period. It was first mentioned in the travelogue by Afanasiy Nikitin (15th century), a Russian explorer-adventurer.

MAIN INGREDIENTS

LENTILS





BASMATI





ONION





TOMATO





GINGER





TLAOLA SERRANO CHILI PEPPER





CUMIN





TURMERIC

Hyderabadi Biryani

Hyderabadi biryani, also known as South Indian rice, is made with basmati rice, goat, mutton or chicken meat, lemon juice, yogurt, onions and saffron. You can choose from two types of this dish: kachchi (raw), or pakki (cooked). Hyderabadi biryani is rich in flavor because it is made from raw rice and meat, and exotic spices. This is unlike any other place where rice and meat are prepared separately.

Dum is a special style of cooking that was popularized by the Mughals in India.

MAIN INGREDIENTS

BASMATI





OR


CHICKEN





OR


GOAT





LAMB





LEMON





YOGURT





ONION





SAFFRON

Appam

Appam is an Indian pancake that looks like a bowl. It is made with a mixture of coconut milk and rice flour. Appam is a popular Indian breakfast and dinner dish. It is particularly popular in Tamil Nadu (Srilanka), Kerala, and Sri Lanka.

Gil Marks, an American food historian and writer, claims that the first pancake was created in India's southern tip. While not much information is available about the origins of appam, many speculate that it was created by Indian Jewish communities.


It is still served with spicy condiments like coconut milk curry.

MAIN INGREDIENTS

RICE FLOUR





COCONUT MILK

SERVE WITH

Ishtu,Urulaikizhangu mappas,Erachi mappas,Thalachor kari

APPAM VARIETIES

UTTAPAM





PANI APPA





KALLAPPAM

Samosa

Samosas are a great way to introduce newcomers to Indian cuisine because of their crunchy texture and variety of flavors. These triangular, deep-fried pastries can be filled with vegetables and meats such as onions, lentils or spiced potatoes.

According to legend, the golden-brown snack traveled from Central Asia via the old trade routes. These savory triangles can be served hot with yogurt or chopped onions.

SERVE WITH

Mint Chutney,Cranberry Chutney,Tamarind Chutney,Murgh kari

PAIR WITH

Jal jeera

​​SAMOSA VARIETIES

ONION SAMOSA

Chana Masala

Chana masala, a North Indian specialty, is a spicy chickpea curry. It is often eaten as a snack or main meal. It is probably the most widely-used vegetarian dish in India. You can find it on Indian railway stations, at school canteens, and at special occasions and ceremonies in India and Pakistan.

Chickpeas can be simmered in a mixture of spices and herbs. They are often served with rice, Indian flatbreads like roti, naan, or with yogurt or sour milk. There are many regional variations of chana masala, including the Pakistani version, called aloo chole. It is made with chickpeas, potatoes, and other ingredients.

MAIN INGREDIENTS

ONION





GARLIC





GINGER





TOMATO





CORIANDER





TURMERIC





CUMIN





RED CHILI FLAKES

Vada Pav

​​

Vada Pav is a Mumbai favorite sandwich. Its name refers to its key ingredients: vada (or spicy mashed potatoes) that are deep-fried with chickpea batter and pav (or white bread rolls). Ashok Vaidya was a street vendor who lived near Dadar station in the 1960s and 70s. He is believed to have created this iconic street food.

He was looking for a way to satisfy hungry workers and came up with the idea of a portable, easy-to-prepare dish. The popularity of vada pav was a result of Ashok's invention. This is especially true after the Shiv Sena (a Marathi-Hindu nationalist political group) began to promote it as a great snack for the working class.

MAIN INGREDIENTS

POTATOES





GRAM FLOUR





GARLIC





HOT PEPPERS





MUSTARD SEEDS





ASAFOETIDA





TURMERIC





CURRY LEAVES

SERVE WITH

Green Chutney,Cranberry Chutney,Tamarind Chutney,Garlic Chutney,Mint Chutney

Lassi

This Indian yogurt-based traditional drink dates back to the pre-refrigeration period when Punjabi farmers combined their milk with sugar and curd and stored it in clay pots. Lassi can be flavored with fresh herbs, spices, fruits, or floral essences.

Mix it with ice to serve as a refreshing drink. Sweet lassi, also known as metha lassi, is made with ginger, rosewater and cardamom. It can also contain exotic fruits such as mango.

LASSI VARIETIES

MANGO LASSI





SWEET LASSI





SALTED LASSI





BHANG LASSI





MINT LASS

Kheer

Payasam, or Kheer, is an Indian dessert. It is a creamy rice pudding made from cream. This dish is common at many Indian festivals, celebrations, and ceremonies. However, it can also be eaten any time of the year.

Kheer can be made by boiling tapioca, wheat or rice with milk and sugar. It can also be flavored with nuts, dried fruits, cardamom and saffron. The Lord Jagannath Temple in Orissa is where the dessert was first discovered.

MAIN INGREDIENTS

RICE





TAPIOCA





WHEAT





MILK





CASHEWS





ALMONDS





ROSE WATER





CARDAMOM

Dosa

Dosa, a thin Indian pancake, is one of India's most popular dishes. The batter is made from soaked rice and black-gram beans. It's usually fermented overnight. Dosa is enhanced with a few fenugreek seed, which gives it its unique golden brown color and crispy texture.

The dosa is baked on a hot oil griddle to give it a soft, round texture. Although Indian dosa is a popular staple in India, some people believe it originated in Tamil Nadu in south India. It is an ancient dish whose roots can be traced back to Tamil literature's 1st century AD mention.

SERVE WITH

Tomato Chutney,Mint Chutney,Cranberry Chutney,Tamarind Chutney,Chilli Chutney,Red Chutney,Bell Pepper Chutney,Beetroot Chutney,Almond Chutney,  Avocado Chutney,Eggplant Chutney,Carrot Chutney,Ishtu Baingan,mirchi ka salan.

DOSA VARIETIES

MASALA DOSA





PESARA DOSA





RAVA DOSA

Idli

It is a traditional Indian savory cake, which is popular in South Indian homes, but it is also available throughout the country. It's made from a batter of rice and fermented lentils.

These savory cakes can be eaten hot, with sambar, chutneys or sprinkled with many spices. There are many variations of idli that are popular in India.

SERVE WITH

Tomato Chutney,Mint Chutney,Cranberry Chutney,Tamarind Chutney,Chilli Chutney.

Chapathi

Chapati is a flatbread made from whole wheat flour, water and salt. The dough is baked on a griddle. The bread is very popular in India, Bangladesh, Nepal and Pakistan. However, it has also been exported to Africa and Southeast Asia.

Chapati is considered Kenya's traditional food, even though it was introduced to Kenya in the 19th century by Indian workers on the Kenya-Uganda railroad. Flatbread name comes from Hindi chapat meaning to slap. This refers to the traditional method of rolling the dough between your palms.

MAIN INGREDIENTS

WHEAT FLOUR





SALT





OLIVE OIL

CHAPATI VARIETIES

KENYAN CHAPATI

Basmati

Basmati, a long-grain variety of rice, was first grown in India and Pakistan. Basmati rice has a distinctive flavor and aroma that is slightly spicy, sweet, and floral. The grains don't stick together once they are cooked. This allows for curry, similar stews, and sauces to be applied to every grain.

The rice is longer, so the rice will be better. Basmati grains with a slight golden hue are the best. Basmati, which means fragrant in Hindi refers to the aromas and flavors it contains. The largest area of cultivation in India is Haryana, while it is Pakistan's Punjab province.

SERVE WITH

Scottish Rabbit Curry,Jhinga nisha,Chicken Tikka Masala.

Paratha

Paratha, a type Indian bread, is flaky, flaky, and layered. It is usually eaten for breakfast. Named after a combination of the words parat (flour) and atta, it refers to the cooked, layered dough. It is made from whole wheat flour and baked in ghee (Indian clarified Butter).

Parathas can be stuffed with ingredients like boiled potatoes or cauliflower, ginger, garlic, chili, paneer and radish. Pickles, yogurt, homemade pickles or meat and vegetable curries are often accompanied them. Paratha is often paired with lassi in Punjab, a popular yogurt-based beverage.

MAIN INGREDIENTS

WHEAT FLOUR





GHEE





SALT

PARATHA VARIETIES

ALOO PARATHA





LACCHA PARATHA





PUDINA PARATHA





MOOLI PARATHA





GOBI PARATHA





MUGHLAI PARATHA





ANDA PARATHA





WARQI PARATHA

Korma

Korma, a creamy meat stew, can also be made vegetarian. It is made with yogurt, saffron and other spices like coriander seeds, ginger, cumin seed, chiles and turmeric. It is believed it was a mixture of Persian and Indian cuisine that originated in Akbar's royal kitchen in the mid-1500s.

This dish was named after one tribe of the Rajputs, an Indian warrior clan. You can serve kormas with flatbreads like paratha, chapati, and naan. There are three major types of korma. One is North Indian korma, which includes almonds, cashews and yogurt. Two subgroups are Mughlai and Shahi. The other is korma Kashmir, which contains almonds cashews, yogurt and milk. South Indian korma has coconut, coconut milk and almonds.

MAIN INGREDIENTS

CHICKEN





SAFFRON





YOGURT





CORIANDER





TURMERIC





GINGER





CUMIN





HOT PEPPERS

Gin and Tonic

Gin and Tonic is a simple highball cocktail that consists of gin and tonic, poured over ice and garnished with a lime wedge. British officers introduced the drink to India in the early 19th century. The persistent malaria problem in India was so severe that British officers introduced the cocktail to India.

This cocktail is extremely popular, especially in the summer because of its bitterness and sour flavors. You can play with the ratios of each component, although suggested ratios of tonic water to gin are between 1:3 and 1:1. It is sometimes called Gin Tonic in some countries. In English-speaking countries, people simply refer to it as G & T.

MAIN INGREDIENTS

GIN





TONIC WATER





LIME

Tikka

Indian tikka is a dish made from boneless meats, such as chicken, which is then cut into smaller pieces. Then, it is marinated in yogurt along with traditional Indian spices like turmeric, cumin and cayenne pepper, chili and garlic. The meat is then roasted in a traditional clay oven, the tandoor.

The meat should be brushed repeatedly with butter or oil to ensure that it remains tender and juicy. Tikka is usually served with sizzlers. However, plain varieties of Tikka are also popular. Tikka is often mistakenly associated with tandoori chicken. This is a type of chicken that is baked and served with the meat on the bone.

MAIN INGREDIENTS

CHICKEN





YOGURT





TURMERIC





CUMIN





CORIANDER





CAYENNE PEPPER





HOT PEPPERS





GARLIC

TIKKA VARIETIES

PANEER TIKKA

Tandoori Chicken

Tandoori chicken, also known as tandoori mugh, is one of the most loved Indian dishes. Its name comes from the Persian word tannur which means fire. This dish is made from chicken meat marinated in yogurt and then seasoned with nutmeg, tandoori masala, and cumin before being placed on skewers.

This dish is unique because it is prepared in a cylindrical clay oven called a tandoor. It results in succulent meat with a smokey taste. It is believed that the dish was created by Kundan Lal Gujral, a man who owns Moti Mahal (Palace of Pearls).

MAIN INGREDIENTS

CHICKEN





LIME





YOGURT





GARAM MASALA





GARLIC





GINGER





CUMIN





TURMERIC

Tandoori

Indian cuisines are most well-known for their use of a blazing flame in a so-called Tandoor. This is a cylindrical clay oven with an open top that can be heated by charcoal or wood. The tandoori method originated from an ancient Middle Eastern method for baking bread. It spread to other parts, including northwestern India where people started to experiment with cooking meats and other food in tandoors. They also added special spices and marinades, which have become integral parts of Indian-style Tandoori cooking.

Most tandoori recipes use yogurt as a marinade. It holds the meat well, adds mild acidity and keeps the herbs & spices in place. The traditional mixture of spices gives the food a unique flavor, even though clay ovens impart it.

Ghee

Ghee, a clarified butter, is often considered a superfood. Ghee is prepared by cooking it for long periods of time to remove most of the milk and moisture. Because of India's hot climate butter must be stable for storage and use. So people clarified it.

Ghee was originally made in the northeastern part of India. However, it gained popularity in southern India. Ghee is extremely healthy as it contains vitamins A and E. It also fights inflammation and is low on lactose. Ghee is often used in ritual candles as a sacred fat.

SERVE WITH

Naan,Paneer naan,Rotla

Butter Chicken

Butter chicken, also known by murgh makhani, is probably the most well-known Indian dish. It's a common staple at Indian restaurants. This dish was first introduced to Delhi by Kundan Lal Gujral in 1950s when he opened Moti Mahal.

The restaurant's chefs combined leftover marinade juices, tomatoes, butter, and then simmered the tandoor-cooked poultry in them, not realizing that they had accidentally created one of the most beloved dishes and an international delicacy.

MAIN INGREDIENTS

CHICKEN





TOMATO





BUTTER





RED CHILLI POWDER





GARLIC





GINGER





FENUGREEK





CREAM

SERVE WITH

Naan,Roghni naan,Butter Garlic Naan

Paneer

Paneer, a pasteurized milk from cows or buffaloes, is a moist and crumbly fresh cheese. Paneer is completely vegetarian, unlike most cheeses.

It is believed to have originated in India and Bangladesh. The Vedas mention it as early as 6000 BC. The name peynir, a Persian and Turkish term for cheese, is what gave it its name. This cheese pairs well with spicy and strong flavors and is commonly used in curries in India's north.

Dal

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This delicious and nutritious Indian national dish is very popular in the south. However, it is also available in Nepal, Sri Lanka and Pakistan. Dal is a stew that has black or yellow lentils as the main ingredient. However, it can be made with chickpeas or peas.

Dal was inexpensive and simple to make. It provided plenty of energy for a long day of labor. When making dal, yellow lentils are the most popular. However, black lentils are more sought after. The slightly bitter lentils are boiled and then split. Once they have broken down, you can add a variety spices like coriander, onions garlic, ginger, chiles and ginger to make a smooth paste.

MAIN INGREDIENTS

LENTILS





OR


MUNG BEAN





PEAS





CARAWAY





CORIANDER





ONION





GARLIC





TOMATO

SERVE WITH

Laccha paratha,Pudina paratha,Warqi paratha

DAL VARIETIES

DAL TADKA





DAL ADAS

Biryani

Biryani is one of the most popular dishes from the Mughal Empire. Biryani is made up of rice (preferably basmati), spices and a base of meat, eggs or vegetables. There are many optional ingredients, such as nuts and dried fruits.

According to legend, Mumtaz Mahal (Emperor Shah Jahan's Queen) inspired the dish in 1600. Biryani, which means fried or roasted in Persian, is the name of the dish. It was introduced to India by traders and immigrants.

MAIN INGREDIENTS

BASMATI





OR


CHICKEN





LAMB





DRIED FRUIT





ONION

BIRYANI VARIETIES

HYDERABADI BIRYANI





BOMBAY BIRYANI





MUGHLAI BIRYANI





SINDHI BIRYANI





MURADABADI BIRYANI





OMANI CHICKEN

Chutney

No Indian meal is complete without chutneys, India's national condiments. These homemade relishes are made from pickled or stewed fruits and vegetables, which are then cut into small pieces and delicately spiced with spices like cumin, cardamom and ginger.

These are usually served in small, round bowls that can be accompanied by the main meal. The role of chutney is to cool the palate, add more flavor and color to the meal. Many families are proud of their homemade chutneys. They have rows and rows of jars in their homes that were left to age in the sun on their windowsills.
 

CHUTNEY VARIETIES

COCONUT CHUTNEY





MANGO CHUTNEY





GARLIC CHUTNEY





TOMATO CHUTNEY





MINT CHUTNEY





ONION CHUTNEY





GREEN CHUTNEY





TAMARIND CHUTNEY

Naan

Naan, a popular flatbread with a chewy texture, is Indian in origin. In the 1300 AD notes by Amir Khusrau (an Indo-Persian poet), we find the first known traces of naan. The Persian word for bread gave it its name. Naan originally came in two forms at the Imperial Court of Delhi: naan e-tunuk (lighter bread) and naan e-tanuri, which were baked on stone walls in a tandoor.

It is made up of white flour, yeast and eggs. The dough is baked in a Tandoor oven. The dough's characteristic teardrop shape is due to the way it dries on the tandoor walls. A communal tandoor was a common feature in many Indian villages. It was placed in the middle the village to allow all residents to bake naan.

MAIN INGREDIENTS

MAIDA FLOUR





YEAST





OIL





SALT





SUGAR

NAAN VARIETIES

KEEMA NAAN





BUTTER GARLIC NAAN





PESHWARI NAAN





PANEER NAAN





ALOO NAAN





KASHMIRI NAAN





CHUR CHUR NAAN





ROGHNI NAAN

Roti

Roti is unleavened flat bread made from wholemeal flour. It is traditionally prepared on tava (an iron griddle) which is an important vessel in Indian cuisine. Roti is an essential part of Indian cuisine. There are many theories about its origin.
One theory says it was created in Persia when it was made from maida. It was thicker than the rotis of today. Another theory states that it came from East Africa to India, where unleavened bread was common and wheat was plentiful.

MAIN INGREDIENTS

WHEAT FLOUR





OIL





GHEE

ROTI VARIETIES

ROTI CANAI





ROTI PRATA





RUMALI ROTI





ROTI JALA





ROTI TELUR





ROTI PISANG





MAKKI DI ROTI





ROTI TISU