1. 49 TRADITIONAL INDIAN
FOODS TO TASTE IN 2023
GET A TASTE OF TRADITIONAL
INDIAN FOODS
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INDIAN BREADS
3. 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.
1. Naan
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. The signature bread is served plain or with butter, garlic and/or
chilies.
4. 2. Chapati
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. The word describes the traditional method of preparing the
dough by wetting one’s palms and slapping the dough between them.
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.
3. Paratha
5. 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.
4. Papadam
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
6. 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.
INDIAN STREET FOODS
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.
5. Samosas
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.
7. 6. Chaat
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.
8. 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.
7. Pani Puri
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.
8. Bhelpuri
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.
9. Kachori
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.
9. 10. Chole Bhature
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.
11. Matar Kulcha
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.
10. 12. Dosa
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.
13. Vada Pav
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.
11. Vada pav, also called a Bombay Burger, was created in the mid-20th century as an
affordable and nourishing dish for workers and holds an important place in the
city’s culture and political history. World Vada Pav day is celebrated annually on
August 23.
14. Misal Pav and Pav Bhaji
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.
15. Kathi Rolls
12. 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.
16. Frankie
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.
INDIAN APPETIZERS
13. 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.
17. Pakora
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.
18. Gobi Manchurian
14. 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.
19. Chicken 65
Although its origins remain awash with myths, the renowned Chicken 65 is well
established as the invention of A.M. Buhari, named for the year of its creation in
1965. 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.
15. 20. Momos
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.
21. Sambar
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.
16. 22. Medu Vada
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.
INDIAN DISHES
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.
17. 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.
via Canva
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.
18. 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).
23. Tandoori
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.
24. Tikka Masala
19. 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.
25. Butter Chicken
Traditionally known as murgh makhani, butter chicken is a luscious dish originating
in the 1950s 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.
26. Korma
20. Korma is a style of curry that is creamy and fragrant, with meat or vegetables
braised in a mixture of coconut milk, yogurt, spices and often almonds or cashews.
Navratan korma is a vegetarian korma made with either vegetables or paneer.
27. Malai Kofta
This North Indian comfort food is made with kofta, fried potato-paneer dumplings,
served in a rich, creamy sauce. The dumplings can come in a variety of sizes with
either a lightly colored cream sauce or a spicier orange curry with tomatoes and red
chilies.
28. Vindaloo
The notoriously spicy vindaloo curry originated in the Goa region of India, drawing
from a Portuguese dish of garlic-marinated pork. Traditionally made with pork
21. marinated in vinegar and garlic, this fiery Indian food can be made with meat or
prepared vegetarian, but it always includes lots of spices and hot chilies.
29. Rogan Josh
This aromatic curried meat dish from Kashmir, in the far north of India, traditionally
features braised lamb, mutton or goat along with warm spices and bold Kashmiri
chilies. To develop its rich, signature color, rogan josh should be stewed low and
slow to ensure tender meat and an intense depth of flavor.
30. Karaikudi Curry
Karaikudi curry, also known as Chettinad curry, is a unique South Indian food often
prepared with mutton and grated coconut, although it can be made with chicken,
fish, paneer or vegetables as well. The distinct use of coconut, chilies and freshly
ground spices in the Tamil Nadu region gives this South Indian food its signature
heat and depth of flavor.
31. Saag
Saag sets itself apart from other Indian food dishes by eschewing the bright
oranges and reds of many Indian curries for a deep, distinctive green provided by its
signature ingredient: spinach. Other leafy green vegetables such as fenugreek,
mustard greens, collard greens or dill help round out the flavor of the dish. As with
other styles of curry, popular versions of saag are made with meat, fish or
vegetarian paneer.
22. 32. Dal Tadka
Dal tadka is a cozy Indian food made of hearty lentils tempered in ghee or oil and
spices. The comforting simplicity of dal tadka makes it one of the most popular
Indian dishes. With a largely vegetarian population, Indian food incorporates many
legumes such as lentils and chickpeas as a source of protein and nutrients, making
dishes like these Indian food staples.
33. Chana Masala
This iconic Indian food is a North Indian curry dish made with white chickpeas
simmered in a spiced tomato and onion gravy. This vegetarian dish is commonly
enjoyed on its own or soaked up by rice or naan. Dry versions of chana masala
(without gravy) are also eaten as a snack or street food.
23. 34. Aloo Gobi
Aloo gobi is a simple Indian food of spiced potatoes and cauliflower. This everyday
dish can be found in a variety of styles from dry to curried, with each family and
restaurant having its own recipe for the vegetarian staple.
35. Biryani
Biryani is a classic Indian dish popularized by Muslim communities across India. It
is similar to Persian pilaf or pulao. The spiced rice dish can be found with many
variations, though generally, it consists of meat, fish and/or vegetables and rice
cooked separately before being layered and cooked together so that the gravy can
be absorbed into the rice.
24. Regional and seasonal versions of this traditional Indian food may include rich or
sweet ingredients such as nuts or fruit and may be accompanied by a selection of
chutneys, raita, pickles or salad.
This staple Indian food has roots across many cultures, with dozens of cuisines
from South Africa to the Philippines sharing a version of the mixed rice dish.
36. Kadai Chicken
A kadai is a deep, rounded vessel for cooking Indian food. It is similar to a wok with
two looped handles for easy transport. To make this North Indian food, marinated
chicken is cooked in the kadai with onions, tomatoes, bell peppers and spices, then
finished with fresh cream.
37. Thali
25. Thali refers more to a style of eating than a particular Indian food, but it holds an
important place in traditional Indian cuisine. A thali is a round platter used to serve
food in South Asia and the Caribbean. It is also the name for an Indian-style meal
made up of a variety of dishes served together, sometimes designated for
ceremonial purposes.
The idea behind thali is to present all of the six different flavors together on one
single plate: sweet, salty, bitter, sour, astringent and spicy. According to Indian food
customs, a meal should balance all six flavors. Thali dishes vary across regions and
are usually served in small bowls on a tray or banana leaf. Typical dishes might
include rice, dal, vegetables, roti, yogurt, chutney or pickles, and something sweet.
INDIAN DESSERTS
26. An exploration of Indian food would not be complete without a selection of
signature sweets and desserts.
38. Gajar Ka Halwa
Like so many Indian foods, halwa draws inspiration from the nation’s history and
neighboring cuisines, with several varieties found across the country. Gajar ka
halwa is a simple dessert made from grated carrots simmered in milk and
cardamom before being fried in ghee and sugar and garnished with dried fruit. This
colorful dessert is often enjoyed during both Hindu and Muslim festivals throughout
India.
39. Kulfi
Sometimes called traditional Indian ice cream, kulfi is a frozen dairy dessert that
comes in a variety of flavors. The dense, creamy custard is slow to melt in the
Indian heat and comes in flavors ranging from saffron and mango to vanilla and
rose.
27. 40. Kheer
When it comes to dessert, Indian food is well known for its variety of sweetened
milk puddings, with kheer being perhaps the most beloved among them. Kheer is
made by boiling rice with milk and sugar. It is then garnished with coconut, saffron,
cardamom, dried fruits and nuts.
41. Gulab Jamun
Gulab jamun is a classic Indian dessert made from deep-fried milk solids, or khoya,
which is milk that has been reduced to the consistency of a soft dough. The fried
balls are soaked in a sweet syrup flavored with cardamom and rose water and
sometimes garnished with almonds or cashews. This syrupy sweet Indian food is a
popular dessert for festivals, birthdays and major celebrations.
28. 42. Ras Malai
Ras Malai is a famous Indian food from West Bengal often attributed to the
renowned Bengali confectioner, Krishna Chandra Das from Kolkata. This dessert
consists of creamy flattened dough balls made of Indian cottage cheese soaked in
a thick, sweetened condensed milk. The dish is typically flavored with cardamom or
rose water and finished with saffron, almonds or pistachios.
43. Barfi
The base of this sweet Indian food is made up of just two ingredients: milk powder
and sugar. The ingredients are cooked down until the mixture solidifies into a dense
treat that can be cut into shapes and flavored or decorated with fruits, spices or
rose water. Popular flavorings include cardamom, coconut, pistachio and mango.
29. via Canva
44. Mysore Pak
A popular treat from South India, Mysore pak is a traditional dessert made with
gram flour, sugar and lots of ghee. It is similar to a dense, buttery cookie, but with a
signature porous texture. This unique Indian food, said to have been created to
impress the Maharaja of Mysore, is often shared at weddings, baby showers and
other festivals and celebrations.
INDIAN DRINKS
Some of the must-try Indian foods are not foods at all, but instead beverages. From
cool and creamy fruit drinks to warm, spiced tea, classic Indian drinks are the
perfect complement to traditional Indian dishes.
30. 45. Lassi
This refreshing beverage is the perfect addition to a spicy Indian meal. The creamy,
yogurt-based lassi, often blended with fruit such as mango, banana or strawberry, is
a delicately sweet and tangy way to cool down on a hot day.
46. Masala Chaas
Also known as spiced buttermilk, masala chaas is the halfway point between a lassi
and masala chai with its unique blend of creamy dairy and a bite of spice. This
cooling, yogurt-based beverage is mildly spicy with green chilies, ginger and black
peppercorns and a refreshing, minty finish.
47. Masala Chai
31. Possibly the best known Indian beverage is a hot masala chai. Tea is beloved
across India, with one of the most popular being this distinctive black tea mixed
with Indian herbs and spices such as cardamom, cinnamon, cloves, ginger and
black peppercorns. This spiced tea blend is mixed with milk to make a warm,
creamy cup of classic masala chai.
via Canva
48. Jal jeera
Jal jeera is a popular summer drink similar to lemonade. Bright green in color, jal
jeera is flavored with a spice blend known as jaljira powder, which consists of
cumin, ginger, black pepper, mint, black salt, fruit powder such as mango or citrus,
and chili or hot pepper powder. Jaljira is an ancient blend originating along the
banks of the Ganges river and is said to have medicinal properties that aid digestion
and cooling.
32. 49. Aam Panna
Another drink known for its cooling properties is aam panna. This refreshing, chilled
beverage is made from unripe mangoes, spices and mint leaves that give it a yellow
or light green color. The ingredients in this sour, thirst quenching drink have been
known to help prevent loss of nutrients and excessive sweating in the intense
summer heat. They also serve as a tonic against upset stomach and other ailments.
INDIAN SPICES
An essential element of traditional Indian dishes that set them apart from other
cuisines is the adept use of a wide variety of Indian spices and aromatics. The
seven fundamental spices of Indian food include cardamom, cumin, clove, turmeric,
coriander, cinnamon and fenugreek, although many more commonly appear
throughout the diverse range of classic Indian dishes.
33. Types of Indian food from different regions utilize herbs and spices in unique ways
that distinguish them from other areas of the country. While some spices such as
garlic, ginger, cinnamon, nutmeg and black pepper are generally familiar in the West,
the delicately balanced blends of regional spices are what give Indian food its
distinct depth of flavor.
Common spices of India include:
• Turmeric: a brightly golden-hued spice known for its warm, peppery notes
and earthy undertone.
• Ginger: sweet, warm and spicy with earthy citrus notes.
• Garlic: a strong aromatic related to onions with a sharp spiciness and sulfuric
undertones. Sometimes chopped or made into a paste. Cloves of garlic may
also be fire-roasted.
• Cumin: an earthy, warm and aromatic member of the parsley family that can
be used ground or as whole seeds. Widely used in Indian food and spice
blends.
• Cardamom: both green and black cardamom have a strong fragrance and are
commonly used in Indian food. Black cardamom has a smoky aroma with a
cooling sensation similar to mint.
• Saffron: crimson threads from the Crocus sativus flower with notes of
metallic honey and grass or hay. Imparts a rich, yellow hue.
• Coriander: imparts a tart, citrus or nutty taste sometimes interpreted as
reminiscent of dish soap. Fresh coriander is often used for garnish on a wide
variety of popular Indian dishes. Also known as cilantro, both the dried seeds
and fresh leaves are used in Indian food.
• Garam Masala: a blend of ground spices widely used across Indian cuisines,
with ingredients differing according to region. Usually consists of coriander,
cumin, cardamom, cloves, black pepper, cinnamon and nutmeg, among other
common Indian spices, adding warmth and sweetness as well as floral notes
and a touch of heat to classic Indian dishes.
• Asafoetida: a pungent, gum-like substance exuded from the tap root of
perennial herbs in the celery family. Enhances savory flavors in vegetarian
dishes and helps balance flavors in popular Indian dishes such as rogan
josh.
• Fenugreek: can be used as an herb, spice or vegetable and has a distinctive
maple syrup scent, with a wide range of applications across Indian cuisines.
34. • Tej Patta: also known as Indian bay leaves, with a strong aroma reminiscent
of cinnamon and clove.
• Fennel: used across different types of Indian food from Kashmiri to Bengali,
with a strong anise aroma similar to licorice. Sometimes used as a breath
freshener.
• Star Anise: used to prepare traditional Indian dishes such as biryani and
masala chai, with a strong anise aroma.
• Nutmeg/Mace: pungent aroma with a warm, slightly sweet taste. Mace is
made from the reddish covering of the nutmeg seed and is similar, but more
delicate in flavor.
• Clove: highly aromatic spice of the evergreen family often paired with other
warm spices such as cinnamon, nutmeg and star anise to lend flavor to
curries, marinades or desserts.
• Carom: also known as ajwain, highly fragrant with a scent similar to thyme
with bitter notes reminiscent of oregano and anise with earthy, minty
undertones.
• Mustard Seed: commonly added to spicy fish dishes and Indian pickles, with
a robust, tangy flavor and aroma.
• Indian Red Chilies: varieties can be used fresh or dried, whole or ground into
a powder to amplify the heat level in traditional Indian foods such as curries,
pickles and chutneys.
• Curry Leaves: widely used in South and West Indian cooking, with a pungent,
bitter flavor similar to asafoetida with undernotes of citrus leaves and
lemongrass.
• Mint: an aromatic herb used in Indian food and drinks with a distinct
fragrance and cooling sensation.
