folded in half and stuffed with potatoes.
Signature Dish of India
A signature dish is a recipe that identifies an individual chef
or restaurant. Ideally it should be unique and allow an
informed gastronome to name the chef in a blind tasting.
The famous Indian food, tandoori chicken is at the top of the
list. The chicken is prepared by marinating it in yogurt and
spices like turmeric, cardamom, coriander, fresh ginger,
garlic, red chili and lime juice. Then it's grilled in a tandoor
clay oven.
Due to its diverse culture, India does not have a specific
national dish. There were rumours that the government of
India was planning on designating khichdi as a national dish
but it was later denied by the government.
1) Masala dosa
Arguably South India’s most renowned culinary
export, masala dosas are famous the world over. A sort
of Indian pancake, dosas are made from a thin batter
consisting of rice, flour and lentils. Making dosas is no
easy task, with the batter mixture having to soak in
water for at least 24 hours before it can be shaped.
Once ready, the batter is ladled onto a hot tava (griddle
pan) and shaped in a similar way to how the French
would shape a crepe. Traditionally, dosas are served
Accompaniments like hot sambar give the dish a spicy
edge, and whatever you stuff them with, dosas are sure
to provide a tasty yet satisfying meal.
GET A TASTE OF SOUTH INDIA
2) Chaat
Synonymous with Delhi street food vendors, chaat is one
of India’s most delicious savoury snacks. The name derives
from three Hindi words meaning ‘a delicacy,’ ‘licking one’s
fingers’ and ‘to devour with relish’ and this dish truly does
live up to its heritage. Although there’s now a plethora of
different varieties, the original chaat is a wonderful
combination of diced potato pieces, crispy fried bread and
chickpeas garnished with fresh coriander leaves, yoghurt and
dried ginger and tamarind sauce. Make like a local and seek
out a local dhaba, where the city’s specialist chaat variety will
be available at nearly all times of day.
GET A TASTE OF DELHI
3) Dal makhani
Most foodies will have heard of or tasted dal, but there’s
nothing quite like tasting the original dish in the country
where it originated from. Dal is the Hindi word for lentils,
and this soup-like delicacy is made by stewing small black
lentils for hours on end. Whilst there are many different
varieties of this lentil dish, dal makhani is in a league of its
own. It’s considered the best of the best, and is reserved for
big events like wedding celebrations. With makhani meaning
‘buttery’ in Hindi, there’s no prizes for guessing how rich and
creamy this Indian classic tastes. Head to Punjab, in India’s
north, to taste the real deal.
GET A TASTE OF NORTHERN INDIA
4) Vada pav
Originating in the traditionally vegetarian state of
Maharashtra, vada pav is as close as Indian cuisine gets to
veggie burgers. One for carb lovers, vada pav consists of a
deep fried potato dumpling placed neatly inside a small bun.
The finger food delicacy is generally accompanied by a couple
of chutneys and a green chilli, to appeal to the spice loving
palettes of Indians up and down the country. Also called a
Bombay burger, these mini potato buns can be found in
street food stalls across the city of Mumbai.
GET A TASTE OF MUMBAI
5) Stuffed paratha
Punjab’s foodie heritage doesn’t stop at dal makhani. Often
eaten at the start of the day, stuffed parathas are seen as the
breakfast of champions in northern India. The
word paratha derives from the Sanskrit word atta meaning
‘layers of cooked dough,’ and this dish lives up to its moniker.
After leaving the dough (or atta) to rest
overnight, parathas are made by cooking the dough on
a tava before shallow frying. The most common way to
eat parathas is to stuff them with a filling of your choosing.
Parathas can be stuffed with any number of fillings, but some
of our favourites are aloo paratha (stuffed with
potatoes) and methi paratha (stuffed with fenugreek).
GET A TASTE OF PUNJAB
6) Dhokla
Hailed as the regional dish of northwest India, the Gujarati
delicacy dhokla is a savoury vegetarian snack made of rice
and split chickpeas. It’s tastier than it sounds – Gujaratis eat
it for breakfast or lunch, and sometimes even as a snack or
side dish. Another dish that takes hours of
preparation, dhokla involves soaking the rice and split
chickpeas in equal quantities overnight. Then, chilli,
coriander, ginger and baking soda are added to add spice to
the dish, and help it rise into delicious bite size morsels.
Usually served alongside deep fried chilli and coriander
chutney, this Gujarati delicacy is wonderfully moreish.
7) Barfi indulgent fragrant desserts are sure to bring a smile to the
face of anyone who tries them. These sweets are traditionally
We’ve cheated a little bit here, as the term barfi can be used gifted as good luck offerings at occasions like wedding
to describe any number of Indian sweets. The most
ceremonies, but there’s nothing to say you can’t pop down to
traditional type though is milk barfi. Predictably, these milk- the sweet shop to buy one to accompany your afternoon chai.
based sweets are made from milk powder, condensed milk,
ghee and cardamom powder. Barfi is not going to help
anyone reach their health-conscious goals, but these
8) Pani puri
Pani puri, or gol guppa, are thought to originate from the northern state of Bihar. A perfect streetside snack, pani puri are
hollow deep fried balls made of semolina or wheat. They’re served alongside spicy potatoes, chickpeas and a spicy tamarind
water. Eating pani puri is an experience in itself, as you traditionally crack open the top of the deep fried shell with a spoon
before filling it with the delicious accompaniments. Most Indians eat each pani puri with one swift bite, to save any of the filling
spilling out of the delicate case. This infamous street snack unites most of the country – everyone from local college students to
city businessmen can be found devouring them.

9) Idli
Popular across South India, idli are often thought of as the breakfast versions of dosa. Eaten at the start of the day, idli are a type
of light savoury rice cake. Made by steaming a batter consisting of fermented black lentils and rice, these rice cakes are
dangerously easy to eat. Since idli are pretty bland on their own, these mini pancake-like breakfast staples are served
alongside sambar, coconut based chutneys, or spicy fish curries. Over the years, idli has evolved into many different varieties, so
you’re sure to find one that satisfies your taste buds.

GET A TASTE OF SOUTHERN INDIA

10) Masala chai
India’s most famous export, masala chai can be found being sold by everywhere from high end restaurants to chaiwallas at train
stations. While there’s many different diluted versions of this classic Indian tea around the globe, the real deal can only be found
in India. Authentic masala chai is made by brewing black tea on the stove with a mixture of aromatic spices and herbs.
Traditionally, the spices used are green cardamom pods, cinnamon sticks, ground cloves and black pepper, creating a wonderful
aromatic cup of tea. There’s nothing quite like sipping a hot cup of authentic masala chai first thing in the morning!

Curry. Curry is one of India's most popular and well-known dishes. Tomato-based curries are known as the ultimate comfort
food in India, and countries all over the world have adopted this opinion too. Indian cuisine consists of a diverse range
of curries, rice dishes, meats, vegetables and breads, all flavored with a traditional range of spices. Whilst delicacies vary by
region and state, there are many similarities in terms of spices and flavors, regardless of the geographical region.

Delhi. The capital city is rich with delightful dishes hawked in the bustling streets of Old Delhi. Immensely popular for its crispy
paranthas, flavoursome golgappas, juicy jalebis, and melt-in-mouth kebabs, Delhi is the food lover's paradise.