Captivating Food from Indian Cuisine

Indian Cuisine, which comes from one of the most populous countries on earth, embodies the unique fusion of regional identities and cultures that can be found anywhere in the world. Its extensive past—which included influences from invaders from the East and the West as well as a range of religious rites and beliefs—has molded it.

Why is Indian cuisine so unique and captivating? There is much to discover regarding Indian cuisine, which features distinctive regional specialties, a singular blending of cultural and religious influences, and characteristically fragrant spices. The lively street food scene, festive meals, and age-old drinks that comprise the diverse realm of Indian cuisine complement the famous breads and curries that are internationally recognized as signature Indian cuisine.

Here are some of the captivating Indian food varieties that you may love to eat:

Street Food of India

Bhaji: Crispy deep-fried dollops of hot chickpea batter called bhaji (also called Pakoras) are served with tamarind sauce, chutney, or raita. These are deep-fried, spiced vegetable fritters that can be consumed as an appetizer, street food, or snack. 

Samosa - Samosas are another well-liked Indian street snack. It is made with a tiny quantity of potato filling, wrapped in dough, and deep-fried till crispy and flaky. It has become a globally renowned, classic dish from India.

Pani Puri - Known by many names depending on the region, Pani Puri is a unique street food experience from India that is thought to have started in the northeastern state of India.

Using your thumb to make a hole in one side of a round, hollow puri—a crisp, deep-fried flatbread—you can fill it with a variety of fillings and spices, such as flavoured water, potatoes, chickpeas, chat masala, onions, or chili powder. The fillings and spices vary depending on the region. A mixture of vivid flavors and textures will explode on your tongue when you pop the entire puri.

Kachori - Another well-known, multi-named deep-fried Indian dish is kachori. Like empanadas, kachori is made from a fine wheat dough filled with spices, onions, beans, or lentils and served with a flavorful chutney or thick gravy.

Vada Pav - A Pav is simply a dinner roll; Vadas are deep-fried fritters or flattened potato patties.  It consists of a fritter or patty sandwiched between two halves of a dinner roll and is a spicy vegetarian take on sliders. The sliders frequently have toppings including green chilies, onions, garlic chutney, and chutney made of mint and cilantro.

Breads of India

Indian breads are mostly known as flatbreads because of their cooking method or flour base. Followings are the list of varieties:

Naan - One of the most well-liked flatbreads in India is Naan. The wheat flour dough used to produce naan is either made with yogurt added to it or let to rise using yeast. After that, the dough is rolled into flatbreads and baked in a tandoor, an Indian type of oven. It can be served either plain or topped with chiles, butter, or garlic.

Tandori Roti - Although Roti is the main staple in Indian families, Randori Roti is a popular dish on Indian restaurant menus. Simple and easy to prepare, Roti is an Indian bread made of whole wheat flour kneaded into a soft dough, shaped into thin circles, and baked on a Tava (Indian pan) over a medium fire.

Paratha - Another type of whole-wheat, unleavened flatbread is another staple of Indian cuisine known as paratha. Using a layering process, the dough is coated with ghee (a form of clarified butter) or oil and folded repeatedly to create paratha, which is thicker and more substantial than naan or chapati.

In addition, it can be layered or filled with different foods like potatoes, lentils, spicy veggies, or paneer, a soft Indian cheese. Finished with a shallow fry, layered and stuffed paratha is a popular breakfast or afternoon snack option.

Poori - Deep-fried dough rounds, known as Pooris, are coated with ghee or oil and allowed to puff up and acquire a slightly crispy exterior. This is a popular comfort dish in northern India, usually served with Chana Masala (Curried Chickpeas) or Aloo Ki Sabzi (Curried Potatoes).

Indian Meals

Tandoori - Typically consisting of bread or meats that have been spiced and grilled at high temperatures in a Tandoor oven, Tandoori is a famous Indian cuisine. Probably the most well-known meal of this type is Tandoori Chicken. It comes in different heat degrees and is made out of spiced yogurt marinated chicken bits.

Tikka Masala - In Hindi, "small chunks" is referred to as "Tikka," and "spice blend" is called Masala. Hence, Chicken Tikka masala is the name given to a dish made with little bits of chicken cooked in a sauce with a specific spice blend. The play's use of paneer is referred to as paneer tikka masala. The famous Tikka Masala sauce is primarily tomato-based, with the addition of cream or thick yogurt for richness.

Channa (chole) Masala - Chickpeas are known in Hindi as chana or chole. Simply put, chana masala is just cooked chickpeas with a sauce made primarily of onions, ginger, and garlic and spiced with garam masala. This dish, which is well-liked in North India, is hot and powerful. It is usually served with bhature, a light and flaky bread, or kulcha, a baked, pillowy bread.

Palak Paneer - Leafy green vegetables such as mustard greens, collard greens, spinach, and others are simply called Palak ka Saag in Hindi. However, this specific meal is a tasty stew in which chopped paneer, an Indian cheese, is added after spinach has been cooked with spices.

Korma - A creamy, nutty dish, korma is frequently cooked with ground almonds or cashews. Protein is cooked in yogurt-based sauces spiced with garlic and ginger in most korma meals. The addition of fried onion thickens the sauce and adds a touch of sweetness. There are different varieties of Korma such as Navrathan korma (Navratan means "nine," hence there are nine varieties of vegetables, nuts, dried fruits, and occasionally paneer included in this recipe.), Vegetable korma, Chicken Korma and Roasted Pumpkin Korma.

Rogan Josh - This recipe comes from Kashmir, an amazing place in northern India. This dish, which has Persian culinary origins, is typically prepared with lamb or goat. Tender chunks of lamb or mutton are simmered in a sauce infused with cardamom, cinnamon, cloves, ginger, and other aromatic spices. Some variations may include onions or yogurt.

Dal - Lentils are known by their Hindi word, "Dal," which can be used to refer to any type of lentil soup in Indian cooking. To add extra flavor to the dish, the lentils are usually pressure-cooked with water and then combined with tomatoes, onions, and a variety of spices (turmeric, ginger, and garlic).

There are different varieties of Dal such as Makhni Dal, Tadka Dal, Channa Dal, Mong Dal, Dhaba Style Dal, and various others.

Biryani - With origins in the Mughal dynasty in India, Biryani is a widely consumed Indian rice dish that is made up of multiple layers of rice, spiced meat, paneer, or veggies, extra richness from ghee or yogurt, and slow cooking to perfection. For added flavor, caramelized onions and saffron are sprinkled on top. There are numerous choices available for biryani such as Hyderabadi Biryani, Chicken Biryani, Mutton Biryani, Paneer Biryani, Lamb Biryani, Vegetable Biryani, and so on.

Aloo Gobhi - A popular vegetarian Indian dish consisting of potatoes and spicy cauliflower. People frequently prepare this dish at home because it's simple to prepare and the mix of potatoes and cauliflower makes it a highly satisfying dish.

 Famous Drinks of India

Chai (Tea): Tea is called Chai in India. Black tea is boiled in water, then milk and sugar are added, and the mixture is brought back to a boil before it is strained and served.

Masala Chai:  Masala Chai is made by adding some sort of spice (masala) to the boiling water, then milk and sugar are added. The ingredients of a typical masala chai include ginger, cardamom, cinnamon, and cloves boiled in chai. Although it's commonly abbreviated as "Chai" at cafes and coffee shops worldwide, Masala Chai is the drink that many non-Indians enjoy.

Lassi - Traditionally, to make a sweet curd drink, curd is thinned out with milk or water and then sweetened to enhance flavor. To make the drink richer, cream is also added. Different fruits, extra flavorings, etc., can be added to lassi to create a variety of flavors. Mango lassi is prepared by combining yogurt and mango, while strawberry lassi is produced with fresh strawberries, etc.

Masala Chaas: Masala Chaas, often called spiced buttermilk, is a combination that combines the flavor of masala and lassi, but with a hint of spices like green chiles, ginger, and black peppercorns that give this drink a refreshing and minty finish. 

Jal Jeera - Similar to lemonade, Jal Jeera is a popular summertime beverage. The spice mixture known as Jaljira powder, which includes cumin, ginger, black pepper, mint, black salt, fruit powder (such as mango or citrus), and chili or hot pepper powder, gives Jal jeera a vibrant green hue.   

Famous Desserts of India

Gulab Jamun: Gulab Jamun is unquestionably the king of desserts if chicken tikka masala, or butter chicken as some may claim, is the king of Indian curries. To make a smooth dough, milk is combined with wheat flour and milk powder. After that, the dough is formed into little balls, deep-fried, and then dipped in sugar syrup to soften and make them juicy.

Halwa: Halwa is a pudding that is cooked with sugar, ghee, and water or milk. It can be made with any type of flour, such as chickpea flour, wheat flour, semolina, or root vegetables. There are varieties of Halwas like Gajar Halwa, Atta halwa, Sooji Halwa Besan Halwa, and Mung Dal Halwa.

Barfi: Condensed milk, sugar, and ghee are used to make Barfi, which has a texture similar to fudge and is flavored with nuts or spices like saffron or cardamom. This dish is made with a thicker sweet batter that is cooled and then sliced into smaller pieces. Barfi, also known as mithai, is a sweet dish that comes in a wide range of variations depending on the location. It comes in various variety like Kaju ki Barfi, Coconut Barfi, Besan Barfi, Badam Barfi, Pista Barfi, khoya barfi.

Written By Shrutika Bajaj  
shrutika.bajaj12@gmail.com