The same old selections just won’t do when you’re in the mood for a meal that’s diverse Indian dishes, flavors, textures, and a dash of originality. It’s great to expand your palate by incorporating culinary influences from many cultures. India is home to some of the most brilliant flavors and spice-forward preparations you will ever taste. There are tasty dishes to sample from many other places as well.
Indian dishes are as diverse as its landscape considering that it is such a huge nation. There is always a new cuisine for you to taste, whether it comes from highland places where fresh produce is difficult to get or coastal regions delivering seashore fare. There are some foods you’ll want to cross off your Indian dishes bucket list, regardless of whether you have the opportunity to visit the vibrant nation and sample the local cuisine or to choose from a restaurant menu or guidebook.
As a means to get you started on your exploration of the myriad flavors available, Shiva Shakti has put up a list of the best Indian dishes to try. These are the Indian dishes you really must try, ranging from traditional foods with local modifications to dishes influenced by British rule or nearby nations. You can also visit Shiva Shakti if you are staying in Myanmar.
Popular Indian Dishes you must try
Biryani is the way to go if you want a deliciously aromatic rice meal that will pique all of your senses. The BBC reports that the meal originates from Iran; birinj biriyan, which means “fried rice” in Persian, is another allusion to India’s complicated past. Indian dish biryani evolved into a variety of rice-based cuisines specific to each region, unlike how it changed into a separate dinner in Iran. However, Hyderabad must be the place where the dish is most closely connected, claims Saveur. Extra-tender meat with warming spices like cinnamon, cloves, cardamom, and, most notably, saffron distinguish the famous Hyderabadi rendition.
Regardless of the dish’s precise origin, all recipes share a few ingredients. In addition to meat (such as chicken, mutton, beef, and shellfish in coastal areas), yogurt marinade, a combination of aromatic whole and ground spices, and toppings like almonds, dried fruits, caramelized onions, and fresh herbs as garnishes, Saveur lists basmati rice (often long-grain). There are three common methods of preparation: stacking raw meat and uncooked rice, slow-cooking parboiled rice and raw marinated meat together, or partially boiling the two ingredients separately then steaming them together. You can anticipate rich, nuanced flavors and a meal that will delight you on all levels, regardless of the ingredients and cooking technique.
2. Masala Dosa
Imagine it as the pancake of southern India, but thinner, more like a crêpe, and usually filled with savory ingredients. Dosa batter, which contains fermented lentils and rice contrary to flour pancake batter, produces a dish with a crispy surface and a softer interior, according to Taste Atlas. One origin story describes a Brahmin cook who was experimenting with fermented rice and came up with something quite different from the alcohol he was trying to create in secret. The word “dosha” means “sin” in Sanskrit (via The Socians). Once you take a piece of this adaptable snack, you’ll be glad you skipped the rice wine.
Popular fillings include onions, potatoes, chutney, coconut, and fresh coriander. There are many varieties. When it comes to masala dosa, a popular dish in Mysore, you can typically find it either filled with potato curry and butter or a variety of chutneys like tomato, mint, and coconut. The end result, which is also gluten-free, is ideal for momentarily stating your appetite at any time of day. Additionally, your food should have some gut-friendly bacteria as a result of the fermentation process, according to Indian Mirror.
3. Dal Makhani
Both vegetarians and meat eaters will love the dal makhani dish. It turns out the chef who was responsible for creating the tandoori chicken also created the flavorful lentil dish. The use of dal makhani is a clever strategy to reduce trash from Delhi to Western Punjab and Pakistan. Different Truths claims that Kundan Lal Gujral created tandoori chicken with a creamy tomato sauce first. And that his grandson eventually combined the family dal with the sauce to create dal makhani.
The stew has a thick consistency because it contains black lentils. It is also known as urad, and red kidney beans (per Taste Atlas). While “dal” alludes to lentils, “makhani” is Hindi for “butter,” a reference to the ghee-heavy dish that is topped with additional butter or yogurt. Dal makhani is a rich base as well as ginger, garlic, and chilies that are present in tomato sauce. The flavorful lentil stew is delicious as a side dish with meat or as a vegetarian main dish. It is the best paired with one of the various local flatbreads.
4. Vada Pav
If this is India’s version of burgers, you might want to think twice before consuming meat. According to BBC Travel, Mumbai and vada pav are inseparably linked thanks to the estimated two million daily local sales. A chickpea flour-coated spicy potato patty that has been cooked and put into a soft bread makes up the vegetarian snack. Every grainy bite is flavored by chutney made of garlic, coriander, and chili. Individual chefs undoubtedly put their own flavor on the delectable snack, but there’s no need to use exotic ingredients; simple and traditional are best.
According to BBC Travel, vada pav was first offered for sale outside a busy train station in the 1960s. And with its varied textures and flavors, it quickly gained popularity as the ideal snack. Despite being a Mumbai staple, the bread and potatoes that make up the majority of the dish were imported from Europe. McDonald’s reportedly made an attempt to replicate the well-known food item. But their version missed the subtle flavor variations that give each vada pav its own identity.
Chaat consists of a variety of snacks that are frequently available to street vendors. But there are some components that connect them all. Various legends about the dish’s beginnings, according to The Hindu, indicate that the vivid variety of spices was available to combat the high levels of germs in the local food and water. Chaat, which means to lick or taste, is a clue that, in order to get the most flavor out of this food, you’ll probably want to lick your fingers. A common ingredient is some kind of fried dough that is enhanced with hot, sour, sweet, and salty toppings. Chaat masala, a spice blend including ingredients like cumin, coriander, mango powder, pepper, black salt, and mint, is a staple in many cuisines.
The brilliance of chaat, as further broken down by Taste of Home, lies in the contrasting tastes and textures. Vegetables, chutneys, and chaat masala are added after a starchy base, and then the dish is finished with a crispy coating. Aloo chaat made with potatoes, bhel puri (puffed rice with nuts, chutneys, and fresh coriander), pani puri (hollow bread shells with mixed fillings), samosas, and a long list of other dishes are some of the most popular flavors. Try as many of these delicacies as you can for yourself with Shiva Shakti; you won’t regret it!
6. Dahi Vada
According to Kali Mirch By Smita, the first time dahi vada was mentioned in writing was approximately 500 BCE. Dahi vada has a lengthy history. According to The Hindu, this delectable and vibrant dish is traditionally served during the Holi celebration of colors. This delightful snack’s well-balanced component combination is said to be the best choice for keeping cool during the event’s festivities. According to Taste Atlas, fried lentil balls (vada) are topped with yogurt (dahi), creating a satisfying snack that is simple to modify. The balls may include a different pulse depending on the styles, and curd sometimes takes the place of yogurt.
You can find it served with a variety of chutneys as well as chile, cumin, and coriander. Pomegranate seeds, mixed fruit, or fresh ginger are examples of toppings that add a refreshing contrast. In addition, the meal has a celebratory feel because of the bright garnishes, and besides Holi. It is frequently served at other events. You’re guaranteed to enjoy the variety of flavors. Whether you eat it on a special occasion or as street food from a stall on the corner.
Consider this as your own special feast on a plate. Actually, according to Food52, the term alludes to the steel plate used to serve the meal of the same name. Your plate may be full of 10 to 15 different items, most of which they serve in tiny bowls. You’d better be hungry to enjoy the assortment of foods, which may include yogurt, fried snacks, bread, rice, dal, pickle, pickle, curry, pickle, and pickle.
On the platter are flavors like spicy, sour, sweet, salty, and bitter, and according to Indian Express, it includes a dish that clears the palate. This thoughtful flavor balancing is in keeping with Ayurvedic nutritional principles. The emphasis on fresh, seasonal, and local ingredients is a key element of thali, in addition to the harmonious combinations. You can try all kinds of Indian dishes by visiting our restaurant “Shiva Shakti”.