The iconic breads and curries widely recognized in Indian food outside of the country are enhanced by the bustling street food culture, celebratory dishes and ancient beverages that make up the vibrant world of Indian food.
To help guide those curious to try this bold and colorful cuisine, here are 49 traditional Indian foods to add to your foodie bucket list.
One of the best ways to get to know a cuisine is to practice making it yourself. Learn how to recreate the iconic flavors of Indian food at home with hands-on cooking classes led by world-class chefs. Explore the influence of history, geography and culture of Indian food and how Indian food names and ingredients reflect its regional cuisines.
With Indian cooking classes in the Bay Area , Indian cooking classes in NYC and other cooking classes near you , talented chefs will teach you traditional techniques for building depth of flavor and balancing the signature spices to craft authentic Indian food.
As in many global cuisines, bread is a foundational element of Indian food. Although often similar in ingredients and appearance, different styles of bread popular throughout the Indian subcontinent are distinguished by distinct cooking techniques, textures or types of flours ranging from pillowy flatbreads or thin crêpes to stuffed dough or crisp puffs.
Integral to the Indian food experience, bread is eaten as an appetizer with various chutneys, dips or sauces as well as to accompany a snack or meal by soaking up the rich curries and gravies common to Indian food.
The most widely recognized Indian bread is soft, bubbly naan. This unleavened flatbread can be baked or fried and frequently appears as an accompaniment at Indian restaurants in the United States and around the world.
Traditionally, naan is cooked in a tandoor, a cylindrical clay or metal oven with a high cooking temperature. Chapati is an unleavened flatbread made of finely ground whole wheat flour mixed into dough with water and salt that is cooked on a tava, or flat skillet. This ancient style of bread gets its name from the Hindi word chapat , which means slap or flat.
Chapati, known as roti in other parts of the world, is foundational to a number of other cuisines across Asia, the Middle East and the Caribbean. Paratha is another style of unleavened, whole-wheat flatbread and a quintessential Indian food.
Thicker and more substantial than naan or chapati, paratha is prepared by coating the dough with ghee a type of clarified butter or oil and folding repeatedly, similar to making puff pastry, using a lamination technique. Paratha might also be layered or stuffed with other ingredients such as spiced vegetables, potatoes, lentils or paneer, a soft Indian cheese.
Layered and stuffed paratha is finished with a shallow fry and often enjoyed for breakfast or as an afternoon snack. Papadam is a thin, deep-fried bread traditionally made with black gram bean flour that is either fried or cooked in dry heat until crisp.
Perhaps more similar to a chip or tortilla, papadams are often served with Indian food accompaniments like chutneys, raita a creamy vegetable dip or toppings such as lime pickle, chopped onions or chilies and eaten as an appetizer or alongside a meal. Street food is central to Indian food culture, with each region, state and city having its own delicacies and local favorites.
Many regional Indian foods enjoyed along its bustling streets can be found across the country under different names or spellings. Most street foods are simple, filling dishes that are easy to make and eat on the go but are still rich with the bold flavors and aromas of fried dough, savory vegetables and toasted spices.
Arguably the most popular street food in India, samosas are fried or baked pastry pockets with a savory filling such as spiced potatoes, onions and peas.
With origins dating back to around the 10th century, versions of samosas with different shapes and fillings can be found throughout Asia, Africa and the Middle East. The samosa has become an iconic Indian food recognized all around the world.
Chaat actually refers to an entire category of Indian food popular throughout the country in street stalls and roadside stands. Combining aromatic spices and tangy sauces, chaat blends elements that are sweet, salty, crunchy, spicy and savory into one dish bursting with flavor and texture sensations.
Although every chaat may look a little different, versions of this unique Indian food usually share a similar design. Begin with a starchy base such as samosas, puffed rice or fried bread.
Next, add lots of vegetables such as raw onion, boiled potatoes or chopped tomatoes. A sweet, spicy or tangy chutney is then poured over the vegetables followed by a dusting of chaat masala spice blend to give the chaat its signature flavor.
Finally, finish the chaat with a sprinkle of something crispy or fried such as fried potato bits, crunchy chickpeas or deep-fried noodles.
Aloo chaat is a popular potato-based version of this Indian food to look for if you want to give chaat a try.
Pani puri is a unique Indian street food experience that goes by many names throughout the country depending on the region, but it is believed to have originated in the northeastern state of Bihar. Enjoying pani puri is an interactive experience in which you use your thumb to poke a hole in one side of a round, hollow puri, a deep-fried crisp flatbread, which is then filled with a mixture of flavored water, chili powder, chaat masala, tamarind chutney, potatoes, chickpeas or onions — although spices and fillings vary across regions.
Pop the entire puri in your mouth to experience an explosion of vibrant flavors and textures. Bhelpuri is a crunchy snack made of puffed rice served in the style of chaat. It combines sweet, sour and spicy flavors with contrasting textures from a variety of chutneys, vegetables and crunchy toppings.
Another popular deep-fried Indian food that goes by many names is kachori. Similar to an empanada, kachori are made with a dough of fine flour stuffed with lentils, beans, vegetables or onions and spices with rich gravy or bold chutney.
A typical Punjabi street food, chole bhature, also known as chana bhatura, consists of chickpeas chana in a spicy sauce served with puffed, fried bread similar to a puri. This simple dish is often enjoyed for breakfast, as a street food snack or a complete meal accompanied by onions, pickled vegetables or chutneys.
Another favorite street food from North India is matar kulcha. This simple snack consists of a soft flatbread served with spiced white pea gravy and is one of the most famous street foods in Delhi. Dosas are an icon of South Indian food, with a legacy dating back to ancient times.
Made from fermented lentil and rice flour batter, the thin pancakes or crêpes are served hot and either folded in half or rolled like a wrap. They are usually eaten with chutney or sambar, a South Indian lentil and vegetable stew.
Variations of dosa contain different combinations of fillings and sauces with regional varieties of dough ingredients and preparation methods. Vada pav is a vegetarian street food dish native to the central state of Maharashtra, which is home to the city of Mumbai.
The popular dish consists of a deep-fried potato dumpling inside a soft bread bun accompanied by chutneys and green chili peppers. World Vada Pav day is celebrated annually on August The soft bread roll, or pav, is an important element in several Indian street food dishes, including misal pav and pav bhaji.
These Maharashtrian street foods consist of a lentil or vegetable curry paired with a roll for dipping the savory, spiced gravies. Both dishes can be found with a wide variety of pairings and presentations.
Originally from Kolkata in the West Bengal state of India, kathi rolls began as a skewer-roasted kebab wrapped in paratha bread. Modern kathi rolls refer to practically any wrap with a filling folded in an Indian flatbread and containing ingredients such as eggs, chicken, mutton, chutney or chilies.
The filled wrap is rolled up in paper for easy eating on the go. Similar to a kathi roll is the frankie, a street food wrap popular in Mumbai. Also called a Mumbai or Bombay Burrito, these hearty wraps are filled with fresh or cooked vegetables, spiced potatoes, chickpeas, pickled onions and sauces and then rolled in a soft, thin flatbread.
Sometimes overlapping with snacks and street foods, Indian appetizers start the meal with tantalizing spices, contrasting textures and a nod to the diverse cultural influences and legendary creations that make up this unique segment of Indian cuisine. Pakora, also known as bhaji among other names, are spiced vegetable fritters deep-fried and eaten as a snack, street food or appetizer.
These crispy fritters are often accompanied by tamarind sauce, chutney or raita and are a popular food at Indian weddings. Gobi Manchurian is an Indo-Chinese appetizer commonly found on menus at Indian restaurants at home and abroad. The word gobi in Hindi means cauliflower, while Manchurian refers to the Chinese style of cooking adapted to create the signature sweet and sour sauce as it made its way into the Indian subcontinent — especially in the West around cities like Kolkata.
This popular appetizer of deep-fried cauliflower drenched in spicy, sticky sauce is a classic vegetarian dish that represents this particular style of Indian food.
Although its origins remain awash with myths, the renowned Chicken 65 is well established as the invention of A. Buhari, named for the year of its creation in The spicy, deep-fried chicken dish appeared on the menu of the Buhari Hotel in the state of Tamil Nadu.
The menu later added versions of the dish called Chicken 78, Chicken 82 and Chicken 90, some of which are still served at the historic hotel today. Momos are steamed dumplings hailing from Eastern India and areas of China, Tibet and Nepal. These hearty dumplings are typically filled with minced meat or tofu with vegetables and served with spicy chutney or a clear noodle soup called thukpa.
The South Indian lentil-based vegetable stew, sambar, is often cooked with pigeon peas and tamarind broth. The dish is often enjoyed with rice, dosa or idli, a type of savory rice cake made by steaming a fermented batter of rice and lentils.
Medu vada is a savory fried snack typically made of spiced black lentils in the shape of a small doughnut. This Indian food is soft on the inside with a crispy exterior and is generally eaten for breakfast or as a starter in South India, although it can be found across the country.
Medu vada is often served with sambar and coconut chutney. Cooking styles and techniques for preparing Indian food vary greatly amongst the Northern, Western, Eastern and Southern regions of the country. The result of history, geography and migration, each region has signature styles and dishes that differentiate these unique types of Indian food from one another.
Northern Indian food can be identified by its use of dairy products like yogurt, ghee and paneer, fried snacks such as samosas, rich stews and curries and cooking in tandoors. Western Indian food is largely influenced by geography, with the Goa area drawing from its historic connections to Portugal, the Gujarat region being prominently vegetarian with a strong Chinese influence, and the state of Maharashtra relying on the sea, with fish and seafood curries cooked in coconut milk.
Eastern India is known for its desserts and influence from Tibetan and Nepali cuisines, while Southern Indian food is very diverse with bright curries and tangy sauces as well as the iconic dosa and South Indian thali. Northern Indian food is the style of Indian food most commonly found in Indian restaurants outside of the country, though other regional styles are beginning to gain international recognition.
When deciphering the names of Indian food dishes, keep in mind that masala means a blend of spices, and curry refers to a spiced sauce usually named to reflect the main ingredients such as aloo potato , dal lentil , chana chickpea or saag spinach.
An iconic food from India, dishes labeled tandoori are typically breads or meats that have been seasoned and cooked at high temperatures in a tandoor oven. Tandoori chicken is probably the most well-known dish of this style. It consists of chunks of chicken marinated in spiced yogurt and available in a variety of heat levels.
You might be interested to learn that the iconic chicken tikka masala, one of the most popular Indian dishes, did not originate in India, but is believed to have been popularized by Indian cooks living in Great Britain drawing inspiration from butter chicken.
This widely recognized dish usually features roasted and marinated boneless chicken in a creamy, bright orange, tomato-based curry made with coconut milk and a blend of spices.
Traditionally known as murgh makhani, butter chicken is a luscious dish originating in the s in Northern India. Marinated chicken is cooked in a tandoor before being served in a rich, spiced tomato and butter sauce.
Vegetarian versions of this dish can also be found on Indian restaurant menus with paneer instead of chicken. Enjoy Indian food with a healthier twist, from curries and side dishes to soups and salads.
They not only taste fantastic but also contribute to your 5-a-day. Make a batch of kitchari, a soothing, dhal-like dish linked to Ayurvedic cleanses an ancient system of alternative medicine from India for a healthy supper. Enjoy the spicy, rich flavours of tikka masala with this family-friendly lighter version that's both healthy and gluten-free.
It's a guaranteed crowd-pleaser. Our fast, cheap and healthy vegetarian lentil curry, is comforting and full of flavour. It's also low in fat and freezable for speedy midweek meals. Try aloo gobi, a simple and comforting North Indian side dish with turmeric cauliflower florets flecked with fried cumin, ginger and red chilli powder.
Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour. Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan — black cardamom helps mimic a coal-smoked taste.
Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre. Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget.
To keep it vegan, use vegetable oil rather than ghee. Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry. This quick, fibre-rich veggie supper is filling and good for you too.
Chickpeas are a great source of manganese, which is essential for healthy bone structure. Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting — perfect for picnics.
If you're eating gluten-free or dairy-free, try this delicious dhal topped with spicy cauliflower as a filling dinner or as a smaller side dish. This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead.
Packed with antioxidants, this superhealthy, colourful salad counts as 1 of your 5-a-day. This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience.
This bread is called thepla in India and is best served hot with lightly salted plain yogurt, or cold with mango chutney.
Turn down the heat with this palate-cleansing, accompaniment to curry, flavoured with mustard seeds. This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties. Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option.
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness. Use reduced-fat coconut milk and white fish fillets to make a low-fat, low-calorie curry that's still luxuriously creamy.
A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat. This breezy dish is perfect for the grill or barbecue - and it's low-calorie too.
Instead of calling the Indian takeaway, make your own easy chicken jalfrezi. Our healthy curry recipe also has two of your 5-a-day and a good dose of vitamin C.
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The cheapest ones are veg. Look up channa masala and gobi masala (you can use canned chickpeas, blackeyed peas - very cheap; or fresh or frozen A cheap and filling Indian food dish is: Gol Gappe, panipuri, bhel puri, momos, aloo tikki, litti chokha, papdi chaat, vada pav, puchka, poha 34 Impressive Indian Recipes You (Yes, You!) Can Make At Home · Tandoori Chicken · Vegetable Biryani · Saag Paneer · Chicken Tikka Masala · Papdi
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