10 Most Popular And Delicious Dishes To Try In India

Our country India with its cultural diversities is also a paradise for foodies and gluttons. There is a vast array of cuisines in our country, each one reflecting cultural, regional uniqueness. If you are passionate about food, you would surely love to taste and gain some knowledge on the most popular Indian dishes. This article below will help you in that. So read on:

India is a land of diversity and variety and this applies to its cuisine as well. There is no standard form of Indian cuisine as each of its states has something different and unique to offer to the discerning foodie. Savory, sweet, curried, steamed, fried, roasted, slow cooked and garnished with fiercely guarded recipes these dishes will simply blow your mind away. Here is a comprehensive list of ever popular dishes as well as state wise popular delicacies that you must aspire to taste once in your life.

# Madra, Himachal Pradesh

Himachal Pradesh boasts a lot of different cuisines but Pachadi cuisine is counted amongst one of the best. One of the best examples of traditional Pahari cuisine is Madra which is a creamy concoction perfect for those short and chilly winter days. Madra is slow cooked over a charcoal fire and boasts of an eclectic mix of ingredients like chick peas, sultana (long raisins), yoghurt, almonds and finely grated coconut. The aroma from this dish will make your mouth water and it tastes equally good with rice or chapattis.

# Irachi Ishtu or Kerala Chicken Stew

Irachi Ishtu tastes unlike the usual coconut flavored dishes of the south. This is comfort food at its best and is best had on a lazy Saturday or Sunday brunch when you are done sleeping in late. Irachi Ishtu is flavored with full bodied spices like cardamom, elaichi and cinnamon using chicken, tender leg of lamb or beef. The Kerala Chicken Stew should be served piping hot with fluffy white Appam or plain slices of white bread. If you are a vegetarian then try the Ishtu made with button hole mushrooms…it’s equally delicious.

# Makki Roti and Sarson Saag, Punjab

This dish has been innumerable Bollywood movies, cookbooks and named by several high profile celebrities as their favorite winter recipe. Almost all good Indian Restaurants serve this Punjabi delicacy in the months of November to February. The subtly flavored earthy textured Makki Roti made with corn meal tastes wonderful with tender cooked mustard green (sarson saag) that is generously flavored by cumin and cooked in butter. A plate of freshly cut green salad and a tall glass of cold creamy salty lassi is all you need to complete this flavorsome true blue Punjabi meal.

# Daab Chingri, West Bengal

King Sized Prawns infused with tender coconut juice equals culinary utopia in the Bengal heartlands. It’s no easy feat to cook up this dish as the prawn has to be cooked inside tender coconut till all its flavors get infused in the tender succulent meat. Like most traditional Bengali dishes this one too is soaked with pungent mustard oil. Cream, mustard seeds, coconut grating, red chili, salt and turmeric foes in Daab Chingri to give it its distinct taste, This delectable prawn curry has a soupy texture and is best savored with steaming white long grained rice.

# Pork with dried Bamboo strips, Nagaland

Nagaland brings to you its signature dish the Naga Pork curry spiked with tender Bamboo shoots. This is a dish that will make your eyes water by its sharp flavors and delicious spicy taste. If you are a meat lover then you will be hooked to this dish from the very first bite. Made with tender pork pieces which are slow cooked over medium flame with an infusion of local herbs, red chili flakes and lots of freshly ground ginger. This dish is spicy without being oily and heavy and has an exotic appeal about it. Have it with hot boiled rice and pickled onions.

# Thalipeeth, Maharashtra

Finally we have a dish which scores full marks on the health front as well as taste!! The Maharashtrian Thalipeeth is low calorie, full of fiber and beats muesli and oats in taste any day. These pancakes take a long time to make but once made can be preserved for days. Roasted Chana lentils, urad dal, wheat extracts, sorghum flakes, pieces of millet, rice extracts all go into making this wholesome flavoursome Thalipeeth The flavor of the multi grain pancakes comes from coriander, onion powder, cumin and fresh coriander pieces. Served with thick buffalo cream this dish spells Delicious with a capital D.

# Litti Chokha, Bihar

This humble dish from the streets of Bihar has made it to many international food festivals and graced the covers of pan India gourmet magazines. This dish can be had as a snack or can serve as main course on winter mornings. Litti is made from wheat balls which are stuffed with masala Pitthi which is a mixture of coarsely ground spices along with roasted gram flour. Chokha is made up of charcoal grilled Brinjals or roasted charred mashed potatoes. Litti Chokha tastes amazing with a delicious dollop of pure ghee on the side.

# Masor Tenga, Assam

Masor Tenga comes from Assam and is a fresh take on the traditional fish curry of Bengal. The Assamese version is made with fresh water fish only and is slow cooked with baby tomatoes, long lemons (Assamese Kaji Nemu) and preserved dried mangosteen. This dish is made sans onion or garlic and has a unique spicy tangy flavor to it. Masor Tenga is best savored with long grained Basmati rice and sweet coconut chutney. This is a dish that is traditionally cooked as a lunch item.

# Rogan Josh, Kashmir

The Persians brought this dish into India and many Indians have since then mentally thanked Persians for introducing them to this exotic and wonderfully delicious pattern. The Rogan Josh has to made with chunks of meat cut from tender lamb or a very young goat. The meat has to be slow cooked over charcoal fire and mixed with fiery red chilies and an assortment of Persian spices. Sultanas and blanched almonds are sometimes added to the Rogan Josh and it is believed to induce vitality and vigor in the body. Best had with soft buttery naans or fluffy white rice the Rogan Josh still rules the Indian culinary palette.

# Biryani

Biryani is the quintessential favorite of almost every Indian belonging from whichever state. There are a total of 16 different types of Biryani which are cooked in India with the hot favorites being Lucknow Biryani, Hyderabadi Biryani, Awadhi Biryani, Calcutta Biryani etc. The type of spice used in Biryani dictates its flavor but the rice used is almost always Basmati. Biryani is slow cooked over a dim fire in a covered pot while the rice, meat/ vegetables, spices are all layered on top of each other till the flavors all infuse into each other and give the dish a whole bodied flavor. There is sometimes a succulent aloo or a boiled egg (or sometimes both) in this delicious staple Indian favorite.