25 Delicious Indian Food You Must Try Once

When you want to try delicious Indian food that is full of different flavors, textures, and novelty, the same old options don’t appeal to you. It is interesting to learn about the culinary traditions of various countries to spark your interest in food. And while you can taste delicious dishes from many other countries, India has some of the brightest flavors and most spicy preparations you will ever experience.

Given its vast size, Indian food is as diverse as its landscape. Whether you live in a mountainous region where fresh produce is hard to come by or in a coastal town that serves up seaside cuisine, there’s always something new to try. Some dishes are worth crossing off your Indian cuisine list, whether you get the opportunity to travel and sample the cuisine of the vibrant nation or you’re forced to make do with what you see on menus and guidebooks.

To inspire you to enjoy the variety of flavors available, we’ve put together a list of the best Indian dishes to try. These are the dishes you must try, ranging from traditional recipes with their regional flavors, as well as dishes influenced by British rule or nearby countries.

Delicious Indian Food:

Rogan josh:

A bowl of Rogan Josh will undoubtedly satisfy your craving for a hearty, comforting stew that will leave you feeling warm and tender. Its name is an indication of how it is prepared and what it tastes like, not because it comes from a man named Josh. The two Persian words that describe this dish are “Josh,” which means blazing heat, and “Rogan,” which means clarified butter (or ghee). Additionally, the word “Rogan” means “Red”, which is an accurate characteristic of the fiery curry. Rogan Josh is most commonly associated with the northern Indian state of Kashmir these days.

Vindaloo:

There is more to Vindaloo than meets the eye, despite it being known as one of the spiciest curries. This Goan specialty probably came from the Portuguese, who brought beef marinated in vinegar and garlic to India in the fifteenth century. With the introduction of tamarind, palm wine in place of vinegar, and spices like cardamom, chilies, cinnamon, and black pepper (another gift from the Portuguese), the food soon began to take on Indian characteristics.

Vindaloo was originally made from pork that was cooked with a delicate blend of aromatics; but, a few decades later, it arrived in England and evolved into a fiery curry that was designed to burn your tongue.

Masala dosa:

Imagine it like a South Indian pancake, but thinner, crepe-like, and usually filled with savory ingredients. The dosa batter is made from fermented lentils and rice, making it crispy on the outside and soft on the inside, unlike flour pancakes. According to one origin tale, the word “dosha” (meaning “to sin”) came from a Brahmin cook who was experimenting with fermented rice and accidentally made something very different from the wine he was aiming to make. After you taste this adaptable snack, you’ll be happy to give up the rice wine.

There are a variety of options available, including common fillings such as potatoes, onions, chutneys, coconut, and fresh coriander. Popular in Mysore, masala dosa is usually served with a variety of chutneys such as tomato, mint, and coconut or filled with butter and potato curry.

Biryani:

If you’re looking for something aromatic that will captivate your senses in every way, biryani is the perfect rice dish. The BBC reports that this dish originated in Iran; birinj biryani means fried rice in Persian, another tribute to India’s complex past. While Indian biryani evolved into various regionally specific rice dishes, in Iran it became a staple. Meanwhile, Hyderabad is undoubtedly the city most associated with food. Extremely tender meats and warm spices such as cinnamon, cloves, cardamom, and most notably saffron are the hallmarks of Hyderabadi cuisine.

Palak paneer:

If you have trouble eating too many green vegetables, then Palak Paneer is the perfect option for you. Spinach is called “palak” and freshly pressed cottage cheese is called paneer. The result is a delicious combination that may convince you to mix the two again and again. Paneer creates a difference in texture by cooking into the spinach without melting; instead, it maintains its cube shape.

The addition of fresh paneer, pureed spinach, onions, ginger, garlic, and garam masala along with a little cream further enhances its flavor and creamy consistency. Every kitchen has a different profile of spices, which gives every preparation of palak paneer its unique flavor.

Korma:

This Persian-Indian dish is another example of how cultures are merging together. Delicious and velvety, Korma is usually cooked with meat, although there are vegetarian versions too. You can choose from paneer, beef, mutton, chicken, or vegetables. Here, the flavor is in the subtlety of aromatic spices; some common suspects include ginger, turmeric, coriander, saffron, and cumin. Yogurt is often used to thicken the sauce, but depending on where you’re dining, you might also find other ingredients like peanuts, dried fruit, and spices, as well as regional options like coconut milk, cream, or reduced milk.

Tandoori Chicken:

Tandoori chicken is instantly recognizable for its vibrant red color and is hard to ignore once you taste this delicious dish. The spices and yogurt marinade contribute to the flavor along with the cooking technique. A clay tandoor oven is used to cook the chicken, usually with the bone in it, which gives the meat flavor and smoky aroma. The marinade makes the inside of the meat moist and tender, while the outside becomes lovely and crispy. Although the ingredients in the spice mix (tandoori masala) vary, they usually contain red chili powder, cayenne pepper, ginger, garlic, and onion.

Vada pav:

If this is considered India’s hamburger, you should reevaluate your meat consumption. Mumbai has a deep bond with the vada pav, which sells locally at a rate of two million a day. This vegetarian delicacy consists of a spicy potato patty coated in chickpea flour, fried, and packed on a soft bun. Garlic chutney, coriander, and chili add flavor to each starchy bite. It’s safe to assume that different chefs add their own unique touch to the delicious snack, but keeping the components simple and traditional works best.

Pakora:

It’s certainly no surprise that Pakoras are a favorite across India – it’s hard not to appreciate the crunchy fried snack. Alternatively referred to as bhajas, bhajiyas, and bhondas, these terms refer to a group of foods that are prepared similarly: vegetables are chopped up, dipped in a batter made from chickpea flour, then deep-fried until golden. While most snacks are often made up of vegetables like onions, potatoes, cabbage, cauliflower, and spinach, more recent recipes have also included chicken and fish. Although they come in a variety of sizes, pakoras are usually the ideal quantity to eat with a cup of tea as an afternoon snack.

Butter Chicken:

Indians eat butter chicken, also known as murgh makhani, which is the most popular menu dish at Indian restaurants in the United States. Despite its reputation among foodies looking for an unusual dining experience, its history establishes it as one of India’s famous dishes. Like most things that are extremely popular, there is debate over who invented butter chicken, although most agree that it originated in a restaurant in Delhi. In the original recipe, leftover tandoori chicken was used to boost its slightly dry texture by adding it to a spicy tomato stew that was thickened with butter and cream.

Aloo gobi:

A reliable side dish goes well with a variety of main dishes, and aloo gobi is one such dish. Famous for its two main ingredients of potatoes and cauliflower, this tasty combination completes your meal with a vegetable and a carbohydrate. This traditional vegetable dish originated in the northwestern Indian region of Punjab, but is now available everywhere, including Indian eateries in the United States. As a tribute to intertwined culinary traditions, it is also often found in Pakistani cuisine.

Gulab Jamun:

Indian food is widely known for its flavorful curries and strong spice blend, but its desserts are truly exceptional. If you go to any Indian festival or stay for a long meal, you will probably encounter gulab jamun, which is one of the most famous desserts on the subcontinent. It seems to have originated from a Persian dessert, though the recipe changed slightly when it was brought to India.

Chana masala:

In this richly flavored stew, the main ingredient is chickpeas, also known as chana. Despite coming from the north of India, chana masala is now also frequently found on restaurant menus in the United States. The masala, or mixture of spices, is used to cook the dried beans. Although the flavor of the spices varies greatly, this meal typically includes flavorings such as cloves, cinnamon, turmeric, cardamom, cumin, coriander, and bay leaves, in addition to aromatics such as onion, ginger, and garlic. Tomatoes usually form the base of the sauce, and the addition of fresh coriander leaves brings everything together.

Paratha:

The Indian bread known as Paratha is flaky, flaky, and golden brown in color. It is usually eaten for breakfast. It is made of whole wheat flour cooked in Indian ghee and can be made in square, hexagonal, circular, or triangular shapes. Parathas are often filled with ingredients such as paneer, radish, garlic, ginger, chilies, and boiled potatoes. They are sometimes served with curries made from meat and vegetables as well as pickles, yogurt, and handmade chutneys. Lassi, a popular drink made from yogurt in Punjab, is drunk with parathas.

Keema:

There are moments when the simplicity of a well-prepared dish is all that matters. An essential ingredient in the recipe is minced meat. Usually made from lamb, goat, or beef, this dish is seasoned with ginger, chilies, onions, garlic, and a variety of spices, much like a curry.

Dahi vada:

This tangy and flavourful dish is usually served during Holi, the festival of colors. The balanced ingredients list of this yummy snack makes it the perfect choice to quench your thirst during the festivities. Dahi Vada is made of fried lentil balls (vadas) mixed with curd, making for a satisfying and easy-to-make snack. The grains used to make the balls can vary depending on the style, and sometimes curd can be used in place of curd.

Chaat:

Chaat includes a variety of foods that are typically sold by street vendors, but they all have a few key ingredients in common. There are many stories about how this food came to be, but most imply that the bright mixture of spices was used to combat the high levels of bacteria present in the food and water in the region. The word “chaat” means “to lick” or “to taste,” which suggests that licking your fingers is probably the best way to enjoy this snack to its fullest. A common ingredient is some kind of fried dough topped with hot, sour, sweet, and savory ingredients. A powder called chaat masala, which includes spices like cumin, coriander, mango powder, black pepper, black salt, and mint, is a staple in many recipes.

Popular varieties include Aloo Chaat made from potatoes, pani puri (hollow bread with mixed filling), samosas, bhel puri (puffed rice with almonds, chutney, and fresh coriander), and many more. If you do yourself a favor and try as many of these dishes as possible, you won’t regret it!

Seekh kebab:

Although the dish may have originated in Turkey, the kebab has now spread around the world. The Arabic word kabob, which means to scorch or burn, is where the word derives its origin. As the name suggests, kebab meat is cooked over a fire, giving it a smoky and charred taste. 

As the recipe has changed over time, minced lamb or mutton is now commonly used to make Seekh kebabs, seasoned with yogurt, garam masala, onions, garlic, and ginger. This simple dish consists of skewered and grill-cooked beef served with flatbread, lettuce, and mint chutney. Vegetables and paneer are often added to the grill and skewer, and the recipe has begun to accommodate vegetarians as well. You’ll be happy eating kebabs as your main course or as an appetizer before a more substantial meal.

Idli:

Although it’s a national dish, Idli is a classic, delicious Indian cake that’s a breakfast favorite in many South Indian households. Rice and fermented lentils are mixed to form a batter that’s cooked to make it firm. These spicy cakes can be eaten hot and alone, dipped in chutney or sambhar, or seasoned with a variety of spices.

Dal Tadka:

This traditional Indian dish made of lentils comes from the northern part of the country. This meal is typically made with toor dal (yellow peas), garlic, ginger, onion, tomatoes, red chilies, garam masala, ghee, cumin, coriander, turmeric and fenugreek leaves, although there are many variations. Dal Tadka is usually served hot with roti and jeera rice and garnished with coriander leaves.

Dal Makhani:

Dal makhani, an Indian lentil dish, is a national favorite despite its Punjabi origins. It is made from whole black lentils, or “urad,” and black lentils or red kidney beans. This meal is patiently cooked in a rich, tomato-based sauce after being prepared with lots of ghee and flavors like ginger, garlic paste, and chili. A drizzle of cream and melted butter or ghee gives this classic dish its distinctive velvety flavor, hence the name “Makhni,” which means butter.

Malabar Fish Curry:

The original fish curry comes from the Malabar region of Kerala. Typically, sardines, sea bass, tilapia, or seer are used to make the curry. The deep creaminess of this dish comes from a blend of coconut milk, oil, tamarind, garlic, fenugreek, onions, tomatoes, hot chilies, curry leaves, coriander, turmeric, and deep, earthy Indian spices like tamarind and fried curry leaves are used to make it delicious.

Samosa:

Samosas are delicious golden brown pastry triangles that can be baked or deep-fried. They are typically filled with savory ingredients such as spiced potatoes, onions, peas, and lentils, although sometimes ground lamb, minced beef, or ground chicken is used instead. Usually eaten hot, samosas go well with yogurt, chopped onions, or freshly made Indian chutneys and sauces, which can be made with tamarind, coriander, or mint.

These tasty delicacies, which are popular street food in India, are believed to have arrived from Central Asia via ancient trade routes.

Ras Malai:

Ras malai is a popular and delicious Indian dessert with roots in West Bengal, made from paneer (Chhana), sugar, milk, and white cream infused with cardamom. Often, cashews, almonds, and saffron are added. It is soft, aromatic, and spongy. It is usually served chilled, topped with dry fruits or cardamom seeds. It is often consumed during festivals like Holi and Diwali.

Kulfi:

Indian kulfi is a traditional ice cream made from whole milk that is slowly cooked. A lovely, nutty, caramelized flavor compensates for the loss of volume caused by the long boiling process. The unique conical shape of the ice cream is due to the use of traditional, special molds with tight-fitting lids. Typically, pistachios, rose water, green tea, and saffron are used to flavor kulfi. It is believed to have been created by the first Himalayan settlers during the Mughal Empire.