20 Indian Foods That Will Make You Tingle With Delight

Even though it didn't actually originate in India, this dish is arguably the most popular dish in the country today. It was brought to the country by the Mughals. As its popularity grew among the people, it resulted in regional varieties of the dish. Hyderabadi Biryani, Lucknawi Biryani, and Kolkata Biryani are some of these variations where each has its own unique blend of spices and preparation techniques.

The dish is prepared with spices, fragrant rice, and succulent meats or vegetables, all expertly layered and cooked together. The fragrant, long-grain basmati rice is typically parboiled before being layered with marinated meats or vegetables. The marinade adds flavor to the dish as it is made with a combination of yogurt and an array of spices like cumin, coriander, and garam masala.

If you're looking for more rice-based dishes, check out these 10 Mexican rice dishes to make at home.

Dal is a versatile and nutritious Indian dish made from dried pulses or legumes, such as lentils, chickpeas, or split peas. The lentils are cooked in water or broth until they are soft and mushy. Spices, such as cumin, turmeric, and coriander, are often added to give it flavor. The consistency and flavor of the dish might differ depending on regional preferences and recipes.

In addition to being a traditional dish, it is also a nutritional powerhouse. It is vegan and rich in fiber, vitamins, and minerals, including B vitamins, iron, and potassium.

This beloved North Indian dish has two major components, 'Rajma' which are red kidney beans cooked in a rich, spiced tomato gravy, and "Chawal," which refers to plain steamed rice. The protein-rich beans are simmered with a blend of aromatic spices like cumin, coriander, turmeric, and garam masala to make a gravy.

It is then served alongside fragrant, fluffy rice. It is a simple dish which is a staple in many North Indian households. There is something comforting about this dish which is one of the reasons behind its popularity.

Again, tandoori chicken is not originally Indian but has become a very popular dish in India. This dish is defined by the distinct charred flavor provided by the tandoor, a traditional clay oven used for cooking. The dish features chicken pieces, typically skinless and bone-in marinated in a mixture of yogurt and spices.

The marination process infuses the chicken with a complex flavor and imparts the vibrant red hue for which Chicken Tandoori is known. The chicken is usually skewered and cooked in the searing heat of the tandoor. The smokiness and the unique cooking method provide a distinct character to Tandoori dishes.

Also known as "Murgh Makhani," butter chicken is one of the dishes that has gained significant international popularity. It is made with marinated chicken pieces cooked in a velvety tomato-based sauce. Even though the dish started out as a way to prepare leftover tandoori chicken, it has found its foundation within Indian cuisine.

Served with naan, rice, or other bread, Butter Chicken is a favorite for its ability to satisfy both novice and seasoned Indian food aficionados. Here are 18 Butter Chicken Recipes if you're looking to make it at home.

Kadhai Paneer is a North Indian vegetarian dish made with panner, Indian cheese, and veggies like bell peppers and onions. This is a flavorful dish which also represents the versatility of paneer. It starts with sauteeing cubes of paneer along with spices like cumin, coriander, and garam masala. To this, you can add your favorite veggies and cook further with ginger-garlic paste and tomatoes.

You can manage the spice in the dish by adding sweet tomatoes or just some heavy cream. Traditionally, the dish is known for having a spicy kick but it can be tailored to individual preferences.

In India, chutneys have been a staple for centuries served with a wide variety of dishes. These can either be cooked fresh or pickled with different ingredients like tomatoes, mango, and mint to more exotic choices like tamarind or coconut. Chutneys are more popular in the South where they go with milder dishes like idli and dosa.

Whether you're spreading it on a cracker, dolloping it onto a samosa, or using it as a glaze for roasted meats, chutney is a must-have on your dinner table.

Naan is a popular flatbread in India that is quite popular in the US. The soft bread, often seasoned with garlic and butter, is a perfect side dish to serve with curries, stews, and kebabs. It can be torn into pieces and used to scoop up sauces or to wrap around flavorful fillings.

Traditionally, naan is made from a simple mixture of flour, water, and sometimes yogurt. The use of yogurt instead of yeast is what gives it the characteristic soft, airy, and slightly chewy texture. It is typically cooked in a tandoor but can also be made on stove tops.

Dosa is a thin crepe or pancake made from a fermented batter of rice and lentils. It is a popular South Indian dish that is served for breakfast, lunch, or dinner with a side of chutneys and sambar, a lentil-based stew. In addition to being culinary versatile, this dish also has regional and personal variations, from the classic plain dosa to a multitude of filled or stuffed dosas like masala dosa.

This fermentation process imparts a delightful tanginess to the dosa and makes it easier to digest. The thin batter cooked on a hot griddle ensures that the dish is both crispy and soft at the same time.

Lassi is the first beverage on our list. This yogurt-based drink is known for its ability to cool and refresh in the scorching heat of the subcontinent. 

There are two main types of lassi: sweet and savory. Sweet lassi is typically made with yogurt, water, and sugar, and often includes fruit like mango, strawberry, or rosewater for added flavor. On the other hand, savory lassi omits sugar and incorporates ingredients like salt, cumin, and herbs like mint or cilantro. It's a tangy and salty beverage that pairs well with spicy Indian dishes.

These sweet, deep-fried balls are made from a simple combination of milk solids (khoya or mawa), flour, and a touch of ghee (clarified butter). After frying, they are soaked in a fragrant sugar syrup infused with rosewater and cardamom.

There is a balance of sweetness and aromatic floral notes in the food. The texture is soft and spongy, while the sugar syrup imparts a beautiful, sticky glaze. Gulab Jamun is often garnished with slivers of pistachios or almonds for an added crunch.

Samosas are popular snacks or appetizers in India. A classic samosa has a crisp, golden-brown pastry shell filled with a savory mixture, typically including spiced potatoes, peas, and aromatic seasonings. This triangular or cone-shaped delight is deep-fried to create a contrast between the crispy exterior and the flavorful, soft interior.

Modern variations of the dish also feature ingredients like minced meat, lentils, or even cheese, offering a wide range of options. As a result, there are a popular street food and also cherished as a tea-time snack.

Similar to butter chicken masala, chicken tikka masala is also prepared with marinated grilled chicken cooked in a creamy tomato sauce. It differs from butter chicken masala in that the chicken pieces are cooked in a tandoor to achieve the smoky charred flavor.

The journey of Chicken Tikka Masala is a fascinating one. While its exact origin is subject to debate, it is widely believed to have been created in the UK by Indian immigrants. The dish represents a beautiful fusion of Indian and British culinary influences.

Vindaloo is a spicy Indian curry dish that originated in the state of Goa, on the southwestern coast of India. Vindaloo has a fascinating history that reflects the influence of Portuguese cuisine on Indian culinary traditions.

The name "Vindaloo" is derived from the Portuguese words "vinho," meaning wine or vinegar, and "alho," meaning garlic. This reflects the essential ingredients in the dish – vinegar and garlic. The Portuguese introduced vinegar and pork to Goa, and the local population adapted these elements into their traditional cooking.

This is yet another vegetarian dish prepared with soaked chickpeas cooked in a tomato-based sauce with traditional Indian spices. Unlike the traditional tomato-based meat dishes, chana masala has a more intensified flavor because the tomato paste is quite thick.

The spices used in the dish not only contribute to the dish's taste but also provide potential health benefits due to their antioxidant and anti-inflammatory properties. The dish is healthy and flavorful which makes it a great option when you're on a diet.

The next Indian dessert for you to try is the jalebi. This sweet snack is made with deep-fried batter in pretzel or circular shapes, which are then soaked in sugar syrup. It is often eaten with curd or rabri along with optional flavors such as kewra (scented water).

The dish is believed to have originated in Persia and was introduced to India by the Mughals. It quickly became a popular sweet snack and is now enjoyed all over the country. Jalebi is often sold at street food stalls and sweet shops.

Who doesn't love the good old chaat? This popular Indian street food is known for its range of savory, tangy, and spicy flavors. At its core, chaat is made with crispy fried dough, boiled potatoes, chickpeas, or lentil dumplings. These are then generously adorned with both sweet and tangy chutneys.

Chaat perfectly captures the essence of India's vibrant street food culture. Whether enjoyed from a roadside vendor or in a restaurant, chaat will keep you wanting more with each bite.

Idli is a South Indian dish that is rich in fiber and other nutrients. It is a vegan and gluten-free dish that can easily be included in many diets. Often served as a staple South Indian breakfast, it is accompanied by sambar and coconut chutney. The dish itself is porous so it can soak up the flavors of the side dishes.

The batter for the Idli is made with fermented rice and urad dal (split black gram). The fermentation process enhances the bioavailability of nutrients while also incorporating the dish with additional flavor.

The hallmark of a paratha lies in its rich, flaky, and multi-layered structure, achieved through a process that involves rolling and folding the dough several times. The dough is typically made from whole wheat flour, water, and a pinch of salt, though variations exist with added ingredients like ghee, oil, or yogurt.

Parathas can be prepared with a variety of fillings or toppings. Popular options include aloo paratha (stuffed with spiced mashed potatoes), gobi paratha (filled with seasoned cauliflower), and paneer paratha (with crumbled cottage cheese). They are often cooked on a griddle with a little ghee or oil until they achieve a golden, crispy exterior.

Goan Fish Curry is, as the name suggests, a fish curry that hails from the coastal state of Goa in southwestern India. The heart of this dish is the use of fresh fish, often locally caught from the Arabian Sea, such as kingfish, pomfret, or mackerel. The fish is marinated with turmeric, red chilies, coriander, and cumin.

Coconut milk is another essential component, lending the curry its creamy texture and a subtle, tropical sweetness. Tamarind or kokum adds a tangy and refreshing element to balance the richness of the coconut milk. 

Related: 20 Types Of Fish You Can Eat