Top 10 Must Try Dishes in India

Indulging in India’s rich culinary tapestry is an odyssey for the senses, a symphony of flavors that captivates every palate. In this gastronomic exploration, we unveil the “Top 10 Must Try Dishes in India,” a culinary adventure that promises to tantalize taste buds and leave a lasting impression.

Biryani:

Kicking off our flavorful expedition is the iconic Biryani. Bursting with aromatic spices, fragrant basmati rice, and succulent meats or vegetables, Biryani is a culinary masterpiece that varies across regions, each offering a unique twist.

Biryani is a flavorful and aromatic Must Try Dishes in India dish that typically consists of the following main components:

What are the ingredients of Biryani?

1. Rice: Usually, long-grain Basmati rice is used in biryani. It is soaked, partially cooked, and then layered with the meat or vegetables.
2. Meat or Vegetables: Biryani can be made with various proteins, such as chicken, mutton (goat meat), beef, or vegetables. The meat or vegetables are marinated in a blend of spices, yogurt, and other flavorings.
3. Spices: A variety of spices contribute to the rich flavor of biryani. Common spices include cumin, coriander, cardamom, cloves, cinnamon, and bay leaves. Biryani masala, a blend of various spices, is often used to enhance the taste.
4. Aromatics: Ingredients like ginger, garlic, and sometimes onions are used to build the base flavors of the dish. Onions are often fried until golden brown to add both flavor and texture.
5. Herbs: Fresh herbs like mint and cilantro (coriander leaves) are commonly used to add a refreshing and aromatic element to biryani.
6. Yogurt: Yogurt is frequently used in the marinade for the meat. It helps tenderize the meat and adds a creamy texture to the dish.
7. Ghee or Oil: Ghee (clarified butter) or cooking oil is used for sautéing and cooking the meat. Ghee, in particular, adds richness to the dish.
8. Saffron (optional): Saffron strands soaked in warm milk are sometimes used to add a golden color and a distinct aroma to the biryani.
9. Garnishes: Biryani is often garnished with fried onions, chopped cilantro, and mint leaves. Some variations also include nuts like cashews and raisins.
10. Dum Cooking: Biryani is traditionally cooked in a method known as dum, where the partially cooked rice and fully cooked meat are layered in a heavy-bottomed pot, sealed tightly, and then slow-cooked over low heat. This allows the flavors to meld together, and the rice absorbs the aromatic steam from the meat.

These components come together to create a layered, aromatic, and flavorful one-pot dish that is loved across various regions and has many different regional variations, making it among the Top 10 Must Try Dishes in India.

Paneer Tikka:

For vegetarians and flavor enthusiasts alike, Paneer Tikka takes center stage. Marinated cubes of paneer, charred to perfection, deliver a delightful combination of smokiness and spice that is simply irresistible.
Paneer Tikka is made up of several key components, and here are the main elements that contribute to its delicious flavor and texture:

What are the ingredients of PANEER TIKKA

1. Paneer (Indian Cottage Cheese): Paneer is the star ingredient in Paneer Tikka. It is typically cut into cubes or rectangles. Paneer has a mild and creamy taste, and it absorbs the flavors of the marinade well.
2. Marinade:
   • Yogurt: Thick yogurt serves as the base of the marinade. It adds a creamy texture and helps tenderize the paneer.
   • Spices: A blend of spices is used to create the flavorful marinade. This often includes red chili powder for heat, turmeric powder for color, garam masala for warmth, and sometimes kasuri methi (dried fenugreek leaves) for a hint of bitterness.
   • Ginger-Garlic Paste: This adds a pungent and aromatic flavor to the marinade.
   • Lemon Juice: Provides a tangy element that enhances the overall taste.
   • Salt: To season the paneer and the marinade.
3. Vegetables (Optional):
   • Bell Peppers: Often, colorful bell peppers are cut into chunks and included in the paneer tikka. They add a sweet and crunchy element.
   • Onions: Sliced onions or onion rings can be added for additional flavor and texture.
4. Skewers:
   • Wooden or metal skewers are used to thread the marinated paneer and vegetables for grilling.
5. Cooking Oil:
   • Cooking oil is used for brushing the paneer and vegetables before grilling. This helps achieve a nice char and prevents sticking.
6. Garnishes (Optional):
   • Fresh cilantro (coriander) leaves or chopped mint leaves can be used as a garnish for added freshness.

Butter Chicken:

1. Enter the world of velvety, tomato-based sauces with Butter Chicken on the Top 10 Must Try Dishes in India. This North Indian delicacy features tender chicken bathing in a creamy, buttery concoction, a taste sensation that has become synonymous with comfort food.

What are the ingredients of Butter Chicken?

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish known for its creamy and flavorful tomato-based sauce. Here are the main components that make up Butter Chicken:

1. Chicken: Typically boneless, skinless chicken pieces are used. The chicken is often marinated to enhance flavor and tenderness.
2. Marinade:
   • Yogurt: Acts as a tenderizer and adds a tangy flavor.
   • Ginger-Garlic Paste: Provides a savory and aromatic base.
   • Red Chili Powder: For heat and color.
   • Turmeric Powder: Adds color and a mild earthy flavor.
   • Garam Masala: A blend of warming spices for depth of flavor.
   • Lemon Juice or Vinegar: Adds acidity for balance.
   • Salt: To season the chicken.
3. Tomato-Based Sauce:
   • Tomatoes: Fresh tomatoes or tomato puree form the base of the sauce.
   • Onions: Often sautéed or pureed for sweetness.
   • Cream: To add richness and creaminess to the sauce.
   • Butter or Ghee: Adds a luxurious flavor and texture.
   • Kasuri Methi (Dried Fenugreek Leaves): Provides a distinctive flavor.
   • Cashew Paste (optional): Some recipes include cashew paste for added creaminess.
4. Spices and Flavorings:
   • Ginger and Garlic: Freshly minced or as a paste for depth of flavor.
   • Cumin and Coriander Powder: Ground spices that contribute to the overall spice profile.
   • Cardamom, Cloves, and Cinnamon: Whole spices that add warmth and aroma.
   • Red Chili Powder: For additional heat.
   • Sugar: Sometimes added to balance the acidity of the tomatoes.
5. Garnish:
   • Fresh Coriander (Cilantro) Leaves: Chopped for garnish.
   • Cream: Drizzled on top for a finishing touch.

Masala Dosa

Embarking on a South Indian escapade, Masala Dosa beckons, also a Must Try Dishe in India. A thin, crispy rice crepe enfolding a spiced potato filling, served with coconut chutney and tangy sambar, this dish is a breakfast triumph and that why it can be counted among the Top 10 Must Try Dishes in India.

What are the ingredients of Masala Dosa?

Masala Dosa is a popular South Indian dish that consists of a thin, crispy rice crepe (dosa) filled with a flavorful spiced potato mixture (masala). Here are the main components for making Masala Dosa:

For the Dosa:

1. Rice: 1 cup (mainly raw rice or a combination of raw rice and parboiled rice)
2. Urad Dal (Black Gram Dal): 1/4 cup
3. Fenugreek Seeds: 1/2 teaspoon
4. Poha (Flattened Rice): 1/4 cup (optional, for crispiness)
5. Salt: 1 teaspoon (or to taste)
6. Water: For soaking and grinding
7. Oil or Ghee: For cooking the dosa

For the Potato Filling (Masala):

1. Potatoes: 3 to 4 medium-sized, boiled and mashed
2. Onion: 1 large, finely chopped
3. Green Chilies: 2 to 3, finely chopped
4. Ginger: 1-inch piece, finely chopped or grated
5. Mustard Seeds: 1/2 teaspoon
6. Urad Dal (Black Gram Dal): 1/2 teaspoon
7. Chana Dal (Bengal Gram Dal): 1/2 teaspoon
8. Curry Leaves: a few
9. Turmeric Powder: 1/4 teaspoon
10. Asafoetida (Hing): a pinch
11. Salt: to taste
12. Oil: for sautéing

For Dosa Topping (Optional):

1. Ghee or Oil: for cooking the dosa
2. Chutney: Coconut chutney and sambar are common accompaniments

Instructions:

For Dosa:

1. Rinse rice, urad dal, and fenugreek seeds. Soak them along with poha in water for around 4-6 hours.
2. Grind the soaked ingredients to a smooth batter. Add salt and let it ferment overnight.
3. Heat a griddle or non-stick pan. Pour a ladle of batter and spread it in a circular motion to make a thin crepe (dosa). Cook until crisp and golden, adding oil or ghee as needed.

For Potato Filling:

1. Heat oil in a pan. Add mustard seeds, urad dal, chana dal, and let them splutter.
2. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are golden.
3. Add turmeric powder and asafoetida.
4. Add mashed potatoes and salt. Mix well and cook for a few minutes.

Assembling:

1. Place a dosa on a plate.
2. Add a portion of the potato filling in the center and fold the dosa over the filling.

Serve hot with coconut chutney and sambar for a delightful South Indian breakfast or meal. Adjust the spicing and ingredients according to your taste preferences.

Chole Bhature:

1. Savor the flavors of the North with Chole Bhature, a delectable combination of spiced chickpeas and deep-fried bread. This hearty dish perfectly balances bold spices with the comfort of fluffy bhature.

Rogan Josh: Top 10 Must Try Dishes in India

1. Hailing from the vibrant state of Kashmir, Rogan Josh is a slow-cooked lamb curry immersed in a rich, aromatic blend of spices. Each bite is a journey through the fragrant valleys of the Himalayas, definitely a Must Try Dishes in India.

Dhokla

1. Our culinary expedition takes us to the western state of Gujarat with Dhokla, a steamed and spongy cake made from fermented rice and chickpea flour. It’s a light and healthy delight perfect for snack time, making it on the Top 10 Must Try Dishes in India.

Samosa, Top Must Try Dish in India

A ubiquitous street food, the humble Samosa is a crispy, triangular pastry filled with spiced potatoes, peas, and sometimes meat. This savory snack is a quintessential part of Indian culinary culture.

What are the ingredients of Samosa

Samosas are a popular Indian snack known for their crispy, flaky outer layer and deliciously spiced filling. Here are the main components for making samosas:

For the Outer Layer (Samosa Pastry):

1. All-Purpose Flour (Maida): 2 cups
2. Carom Seeds (Ajwain): 1 teaspoon
3. Salt: 1/2 teaspoon
4. Ghee or Oil: 3-4 tablespoons
5. Water: For kneading the dough

For the Filling:

1. Potatoes: 3 to 4 medium-sized, boiled and mashed
2. Peas: 1/2 cup (fresh or frozen)
3. Green Chilies: 2 to 3, finely chopped
4. Ginger: 1-inch piece, finely chopped or grated
5. Cumin Seeds: 1 teaspoon
6. Coriander Seeds: 1 teaspoon, crushed
7. Coriander Powder: 1 teaspoon
8. Turmeric Powder: 1/2 teaspoon
9. Garam Masala: 1/2 teaspoon
10. Amchur (Dry Mango Powder): 1 teaspoon
11. Salt: to taste
12. Oil: for sautéing

For Frying:

1. Oil: for deep frying

Instructions:

For the Outer Layer (Samosa Pastry):

1. In a bowl, mix all-purpose flour, carom seeds, salt, and ghee or oil.
2. Gradually add water and knead to form a firm dough. Cover and let it rest for 30 minutes.

For the Filling:

1. Heat oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped green chilies and ginger. Sauté for a minute.
3. Add crushed coriander seeds, coriander powder, turmeric powder, and garam masala. Mix well.
4. Add boiled and mashed potatoes, peas, amchur, and salt. Cook the filling until well combined. Allow it to cool.

Assembling and Frying:

1. Divide the dough into small balls and roll each ball into a thin oval or round shape.
2. Cut it into half to form semi-circles.
3. Take one semi-circle, apply water on the straight edge, and fold it into a cone shape.
4. Stuff the cone with the prepared filling.
5. Seal the open edge carefully, ensuring the samosa is well-closed.
6. Heat oil for deep frying. Fry the samosas until they turn golden brown and crisp.
7. Remove and place them on paper towels to absorb excess oil.

Serve samosas hot with mint chutney or tamarind sauce. Adjust the spice levels to suit your taste preferences.

Hyderabadi Haleem:

Dive into the richness of Hyderabadi Haleem, a slow-cooked stew of wheat, lentils, and meat, creating a velvety porridge-like texture. This Ramadan specialty is a testament to the culinary diversity of India.

Jalebi: A Must Try Dishe in India

Concluding our gastronomic journey on a sweet note, Jalebi is a dessert that enchants with its coiled, deep-fried goodness soaked in saffron-infused sugar syrup. A symphony of sweetness that is quintessentially Indian.

In the kaleidoscope of Indian flavors, these “Top 10 Must-Try Dishes in India” are not just meals; they are a cultural celebration on a plate. Embark on this culinary odyssey, savoring each dish as a testament to India’s diverse heritage and an invitation to explore its rich gastronomic landscape. Bon appétit!