Masala Dosa
Rice is a staple of south Indian cuisine owing to its usage in most of the dishes, including the finger-licking masala dosa. While dosa is a generic south Indian dish, masala dosa has specific origins in coastal Karnataka. The preparation of the rice crèpe is relatively simple; rice and lentils are soaked in water for five to six hours, to prepare the batter, and then it is cooked on a skillet. The types of filling in masala dosa are so many, but is usually a potato and onion curry, dipped in chutney.
Rogan Josh
This is an aromatic lamb curry hailing from Kashmir, although it has roots tracing back to Persian cuisine. Composing of an array of spices, tomatoes, ginger and garlic, Rogan Josh is a mouthwatering dish adored all over the country. Although the recipe can vary from place to place, the underlying essence remains the same.
Dhokla
Vegetarian savory snacks in India do not come any better than dhoklas, made from rice and chickpeas. The fermented rice batter is mixed with chickpeas and steamed, and is then served garnished with mustard seeds and coriander. Among the plethora of vegetarian dishes from Gujarat, dhokla is arguably the forerunner.
Hyderabadi biriyani
Biriyani entered the foray of Indian gastronomy with the incoming Mughals, and it hasn’t left with their departure. Among the numerous biriyani styles, hyderabadi biriyani stands out due to the mode of cooking and ingredients – rice, meat (lamb or chicken), yogurt, onions and a significant amount of spices to give it a full-on punchy flavor.
Indian chaats
Chaats (savory snacks) are the mainstay of Indian street food. Popular snacks include kachori, pani puri, bhel puri and masala puri, with a base of puffed rice and peas, vegetables and spices. Chaats originated in north India, and gradually spread to every nook and corner of the country. It’s no exaggeration to say that once you’ve tried chaats, you’ll keep going back for more.
Vada Pav
Streets in Maharashtra are incomplete without the presence of vada pav sellers, such is its sway over the local gastronomy. Vada pav is a vegetarian fusion of potato patty, chili and other spices sandwiched in a bread roll known as pav. What began as a simple and cost-effective snack has gone on to garner widespread popularity in India.
Beef roast and Parotta
The people of Kerala in India are connoisseurs of beef cookery. The presence of beef in Kerala’s cuisine has inspired some of the best dishes that always tempt your taste buds and beef roast is chief among them. Savoring the beef roast with Kerala’s very own bread, parotta is so tasty.