List of Indian dishes

Aloo Gobi

Aloo Tikki served with chutneys

Aloo Mattar

Amritsari Kulcha

Aloo Methi

Spicy Aloo with tadka mirchi

Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism, cultural choices and traditions.

North Indian Cuisine

Chicken_makhani

Dosa-chutney-sambhar

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.

• Butter chicken: Also known as murgh makhani, butter chicken originates from the Indian subcontinent. It is a dish of chicken in a spiced tomato, butter and cream sauce.

• Rogan josh: Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan"). It consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon).

South Indian Cuisine

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Dhokla_on_Gujrath

South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.

• Dosa: Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram.

• Sambar: Sambar, also spelt sambhar, is a lentil-based vegetable stew or chowder, cooked with a tamarind broth originating from the Indian subcontinent. It is popular in South Indian and Sri Lankan cuisines.

East Indian Cuisine

East Indian cuisine is famous for its desserts, especially sweets such as rasgulla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions.

• Rasgulla: Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar.

• Macher jhol: Macher Jhol or macha jhola is a traditional Bengali and Odia spicy fish stew. It is in the form of a very spicy stew that is served with rice.

West Indian Cuisine

West Indian cuisine includes recipes from the states of Gujarat, Maharashtra, Goa and Rajasthan.

• Dhokla: Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.

• Vindaloo: Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.

North Indian dishes

• Achari baingan - brinjal cooked with pickle spices in a tangy, spicy gravy. Popular in punjab and uttar pradesh.
• Aloo gobi - a dry dish of potatoes and cauliflower sautéed with Garam masala, Turmeric, and curry leaves.
• Aloo tikki - a popular street food made of deep-fried spiced mashed potato patties.
• Aloo matar - a potato and pea curry made with tomatoes, onions, and spices.
• Aloo kulcha - a leavened flatbread stuffed with spiced mashed potatoes, served with butter and yogurt.
• Aloo methi - a stir-fry of potatoes and fenugreek leaves with cumin, garlic, and turmeric.
• Baati - a hard, unleavened bread popular in Rajasthan, Madhya Pradesh, and Gujarat, served with dal and churma.
• Bhindi masala - a north indian dish made of okra stir-fried with onions, tomatoes, and indian spices.
• Biryani - a fragrant rice dish made with basmati rice, spices, and either vegetables, chicken, lamb, or seafood.
• Butter chicken - a creamy and mildly spiced tomato-based curry with tender pieces of chicken.
• Chaat - a category of street food snacks made with crunchy, tangy, and spicy ingredients such as potatoes, chutneys, and yogurt.
• Chana masala - a chickpea curry made with a tomato-based gravy and spiced with garam masala.
• Chapati - a staple indian unleavened whole wheat flatbread.
• Chole bhature - a combination of deep-fried bhature (fluffy bread) with spicy chickpea curry.
• Dal makhani - a creamy, rich lentil dish made from urad dal and kidney beans cooked with butter and cream.
• Dal tadka - a lentil dish tempered with cumin, garlic, and red chilies.
• Dum aloo - a kashmiri specialty of baby potatoes cooked in a yogurt and spice gravy.
• Gatte ki sabzi - a rajasthani dish made with gram flour dumplings cooked in a yogurt-based curry.
• Jalebi - a deep-fried sweet made of flour batter, soaked in sugar syrup.
• Kachori - a flaky, deep-fried pastry filled with spiced lentils or potatoes.
• Kadhi pakora - a gram flour and yogurt-based curry with fried gram flour dumplings.
• Kheer - a rice pudding dessert made with milk, sugar, cardamom, and dry fruits.
• Litti chokha - a bihar specialty of stuffed whole wheat balls served with mashed spiced potatoes and brinjal.
• Makki ki roti, sarson ka saag - a punjab favorite, mustard greens cooked with butter, served with cornflour flatbread.
• Malai kofta - deep-fried paneer and potato balls in a creamy, spiced tomato sauce.
• Methi saag - a dish of sautéed fenugreek leaves with garlic and spices, common in central india.
• Paneer butter masala - paneer cooked in a creamy tomato-based sauce with butter and aromatic spices.
• Rajma chawal - a popular north indian dish made of red kidney beans in a spicy tomato-based gravy, served with rice.
• Samosa - a deep-fried triangular pastry filled with a spicy mixture of mashed potatoes and peas.

South Indian dishes

• Bisi bele bath - a karnataka specialty, a hot lentil-based rice dish with tamarind and vegetables.
• Dosa - a thin, crispy rice and lentil crepe served with coconut chutney and sambar.
• Idli - a steamed rice and lentil cake, usually eaten with sambar and chutneys.
• Medu vada - a deep-fried lentil donut, crispy on the outside and soft inside, typically served with coconut chutney.
• Pesarattu - a green gram (moong dal) dosa, commonly found in andhra pradesh.
• Sambar - a lentil-based vegetable stew made with tamarind and various spices.
• Upma - a south indian breakfast dish made with semolina and tempered with mustard seeds and curry leaves.
• Uttapam - a thick rice-lentil pancake with toppings such as onions, tomatoes, and green chilies.
• Ven pongal - a tamil nadu dish made of rice and split yellow moong dal, tempered with cumin, pepper, and curry leaves.

Masala Khichadi

West Indian dishes

• Dabeli - a gujarati street food made of spicy mashed potatoes stuffed in a bun with chutneys and peanuts.
• Dhokla - a soft, steamed gram flour cake, garnished with mustard seeds and coriander.
• Handvo - a gujarati savory cake made with lentils and rice, fermented overnight.
• Khichdi - a dish of rice and lentils cooked together with turmeric and ghee.
• Modak - a sweet dumpling filled with coconut and jaggery, popular in Maharashtra.
• Pav bhaji - a spicy mashed vegetable curry served with buttered pav (bread rolls).
• Puran poli - a sweet flatbread stuffed with jaggery and gram flour mixture.
• Shrikhand - a sweetened strained yogurt dessert flavored with cardamom and saffron.
• Thepla - a spiced flatbread made with whole wheat flour, fenugreek, and spices.

East Indian dishes

• Chingri malai curry - a bengali dish made with prawns cooked in coconut milk with aromatic spices.
• Litti - a stuffed wheat dough ball baked over charcoal and served with chokha.
• Machher jhol - a light bengali fish curry made with potatoes, tomatoes, and mustard seeds.
• Mishti doi - a fermented sweet yogurt dessert, popular in bengal and odisha.
• Pakhala - a fermented rice dish eaten in odisha, typically served with curd, salt, and mustard seeds.
• Rasgulla - a soft, spongy sweet made of chhena (paneer) balls cooked in sugar syrup.
• Sandesh - a bengali milk-based sweet flavored with cardamom and saffron.

This is a non-exhaustive food and drink related list.

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