Food In India: Your #1 Top Guide To Indian Cuisine

Food in India

Oh, man! This has got to be the most delicious post I have ever written! Not kidding, Indian food always easily finds a spot in the top five best cuisines in the world. And why not? The food in India is lip-smacking delicious and so diverse that even Indians themselves keep on discovering new traditional Indian food every day!

Whatever the world knows about Indian cuisine is just the tip of the iceberg. The list of popular Indian dishes goes beyond butter chicken, chicken tikka masala, palak paneer, garlic naan, mango lassi, and garam masala. And no, there is no single dish called “curry” cooked in any Indian household. It’s just an anglicized term for any gravy-based Indian dish. So, let’s get started on learning about food in India beyond the restaurant dishes that you get to see on restaurant menus.

The Authentic Indian Food

We all know that India is the biggest country in South Asia. As huge as its surface area, so is its cultural, linguistic, and gastronomical diversity. On top of that, it is one of the rarest cuisines in the world that doesn’t depend heavily on meat to make its food palatable and tasty. SO much so that people don’t even miss their chicken and beef when they wash down vegetable dishes in India with a cup of fragrant chai. So, if you’re a vegetarian or vegan, you’ll be a happy camper in India.

Now, let’s learn about regional cuisines in India by categorizing them into meals of the day.

Indian Breakfast Dishes

India has a plethora of breakfast dishes that go beyond bread, milk, eggs, and cereal. Here is a list of Indian breakfast dishes from all over India.

NameHindiDescriptionRegionSound
DosaडोसाA crispy, thin crepe made from fermented rice and lentil batter, served with chutney and sambar.Tamil Nadu (South India)
Idliइडली Steamed rice cakes made from a fermented batter of rice and lentils, typically served with sambar.Karnataka (South India)
PohaपोहाFlattened rice cooked with onions, mustard seeds, curry leaves, and spices, often garnished with peanuts.Maharashtra (West India)
ParaanthaपरांठाA flaky, layered flatbread made from whole wheat dough, often stuffed with spiced potatoes, paneer, or vegetables like radish, cauliflower, fenugreek leaves, and so on.Punjab, Haryana, Delhi (North India)
UpmaउपमाA savory porridge made from roasted semolina (rava), cooked with vegetables and spices.South India
Aloo Puriआलू पूरीDeep-fried puffed bread (puri) served with a spicy potato curry.Uttar Pradesh, Delhi (North India)
Chole Bhatureछोले भटूरेSpicy chickpea curry (chole) served with deep-fried, fluffy bread (bhature).Delhi/Punjab (North India)
Pesarattuपेसराट्टूA green gram (moong dal) dosa, typically served with ginger chutney.Andhra Pradesh (South India)
Misal Pavमिसल पावSpicy sprouted bean curry (misal) served with soft bread rolls (pav).Maharashtra (West India)
Sabudana Khichdiसाबुदाना खिचड़ीTapioca pearls cooked with peanuts, potatoes, and mild spices.Maharashtra (West India)
Appam with Stewअप्पम-स्टूSoft, spongy rice pancakes served with a mild, coconut-based vegetable stew.Kerala (South India)
Luchi with Aloo Dumलूची आलू दमDeep-fried flatbread (luchi) served with a spicy potato curry (aloo dum).West Bengal (East India)
KharखारTraditional Assamese breakfast made with raw papaya, pulses, and alkaline water.Assam (Northeast India)
Puttu with Kadalaपुट्टु कडलाSteamed rice flour and coconut cylinders served with black chickpea curry.Kerala (South India)
NihariनिहारीSlow-cooked stew made with meat, served with naan or kulcha.Uttar Pradesh (North India)
HandvoहांडवोSavory cake made from rice and lentils, spiced with sesame seeds and mustard.Gujarat (West India)
Bhutte ka Keesभुट्टे का कीसGrated corn cooked with milk and spices.Madhya Pradesh (Central India)
TheplaथेपलाFlatbread made from whole wheat flour and fenugreek leaves, spiced with turmeric.Gujarat (West India)
Akki Rotiअक्की रोटीRice flour flatbread mixed with spices and vegetables, served with chutney.Karnataka (South India)
Medu Vadaमेदु वड़ाDeep-fried lentil doughnuts, crispy on the outside and soft inside, served with chutney and sambar.Tamil Nadu (South India)
Kulcha with Chanaकुलचा चनाSoft leavened bread served with a spicy chickpea curry.Punjab (North India)
KhakhraखाखराThin, crunchy wheat flatbreads, usually served with pickles or chutney.Gujarat (West India)
DhoklaढोकलाSteamed fermented chickpea batter, light and spongy, garnished with mustard seeds and green chilies.Gujarat (West India)

Indian Street Foods

This is Indian cooking outside of the kitchen. Most of these street foods have found a permanent place in even Michelin-star Indian restaurants around the world and enjoy a global fan-following. But are you aware of their lesser-known but equally lip-smacking cousins? Take a look!

NameHindiDescriptionRegionSound
Pani Puriपानी पूरीHollow, crispy puris filled with spicy tamarind water, potatoes, and chickpeas.Maharashtra/North India
Bhel Puriभेल पूरीA crunchy mix of puffed rice, vegetables, tamarind chutney, and sev.Maharashtra (West India)
Vada Pavवडा पावA spiced potato fritter (vada) served inside a bread bun (pav), with chutneys.Maharashtra (West India)
Pav Bhajiपाव भाजीSpicy mashed vegetable curry served with buttered bread rolls (pav).Maharashtra (West India)
Aloo Tikkiआलू टिक्कीFried potato patties, often served with chutneys and yogurt.Uttar Pradesh (North India)
ChaatचाटA mix of crunchy ingredients, potatoes, chickpeas, chutneys, yogurt, and spices.Delhi (North India)
SamosaसमोसाDeep-fried pastry filled with spiced potatoes, peas, and sometimes meat.Pan India
Kathi Rollकाठी रोलGrilled kebabs or vegetables wrapped in a paratha, often with chutneys.West Bengal (East India)
DabeliदाबेलीSpicy mashed potato mix stuffed in a bun, garnished with peanuts, pomegranate, and chutneys.Gujarat (West India)
KachoriकचौरीDeep-fried pastry filled with spiced lentils or peas, often served with chutneys.Rajasthan (West India)
Ghugni Chaatघुघनी चाटSpicy dried yellow peas curry served with onions, tomatoes, and spices.West Bengal/ Bihar (East India)
Chana Jor Garamचना जोर गरमFlattened black gram (chana) mixed with onions, chilies, and spices, served as a snack.North India
Mirchi Bhajjiमिर्ची भजीDeep-fried green chili fritters, often served with chutneys.Andhra Pradesh (South India)
Mirchi Vadaमिर्ची वडाDeep-fried green chili fritters, stuffed with spiced potato mash and served with chutneys.Rajasthan (West India)
Sev Puriसेव पूरीPuri topped with diced potatoes, onions, tamarind chutney, and crispy sev.Maharashtra (West India)
Ragada Patticeरगड़ा पेटिसPotato patties served with a white pea curry, garnished with chutneys and onions.Maharashtra (West India)
Jhaal Muriझाल मुरीSpicy puffed rice mixed with mustard oil, onions, peanuts, and green chilies.West Bengal (East India)
Egg Rollअंडा रोलAn egg-coated flatbread filled with vegetables or meats, rolled and served with sauces.West Bengal (East India)
Fafda and Jalebiफाफड़ा और जलेबीSavory gram flour sticks (fafda) served with crispy, sweet, fried jalebi.Gujarat (West India)
Prawn Balchaoप्रॉन बालचाओSpicy, tangy prawn curry served in bread or buns.Goa (West India)
MomoमोमोSteamed or fried dumplings filled with vegetables or meat, served with spicy sauce.Sikkim (Northeast India)
KebabकबाबSoft, melt-in-the-mouth minced meat shaped in pattice or grilled on skewers, served with parathas or chutney.Lucknow, Uttar Pradesh (North India)
Hyderabad (South India)
Kalari Kulchaकालारी कुलचाKulcha bread stuffed with Kalari cheese, served with chutney.Jammu & Kashmir (North India)
Paddy (Paniyaaram)पड्डु (पनीयारम)Small, round, savory rice and lentil dumplings, often spiced and served with chutneys.Karnataka/Tamil Nadu (South India)
South Indian food

Indian Breads

So, umm… what do you want to pair your tandoori chicken with? Roomali roti? Correct! But there are a plethora of Indian breads that you have yet to discover. Read below to know about them, and the next time you have Indian food, you’ll know what to pair with your Indian curries.

NameHindiDescriptionRegionSound
RotiरोटीA simple, unleavened whole wheat flatbread, typically served with curries.Pan-India
PuriपूरीA small, deep-fried unleavened bread made from whole wheat flour, served with curries.Pan-India
NaanनानA soft, leavened flatbread made from refined flour, often baked in a tandoor (clay oven).Punjab (North India)
ParaanthaपरांठाLayered flatbread, usually made with whole wheat flour, often stuffed with vegetables or meat.North India
BhaturaभटूराA deep-fried, leavened bread made from refined flour, served with chole (chickpea curry).Punjab (North India)
KulchaकुलचाA soft, leavened flatbread made from refined flour, often stuffed with potatoes or paneer.Punjab (North India)
Phulkaफुल्काA type of thin, soft roti, typically puffed up on an open flame, served with ghee.North India
TheplaथेपलाA spiced, thin flatbread made from whole wheat flour and fenugreek leaves, often eaten as a snack.Gujarat (West India)
BhakriभाकरीA thick, unleavened bread made from various flours like jowar, bajra, or rice, often eaten with curry or chutney.Maharashtra/Gujarat
Makki ki Rotiमक्की की रोटीA flatbread made from maize flour, traditionally served with sarson ka saag (mustard greens).Punjab (North India)
Tandoori Rotiतंदूरी रोटीA whole wheat flatbread baked in a tandoor, giving it a slightly charred flavor.Punjab/North India
LuchiलूचीA deep-fried, unleavened bread made from refined flour, usually served with aloo dum or curries.West Bengal (East India)
Puran Poliपुरण पोळीA sweet, stuffed flatbread filled with a mixture of lentils and jaggery, commonly made during festivals.Maharashtra (West India)
Pathiriपत्थिरीA thin, soft flatbread made from rice flour, traditionally served with curries in Kerala.
Kerala (South India)
Ragi Rotiरागी रोटीA flatbread made from finger millet (ragi) flour, often served with spicy chutneys or curries.Karnataka (South India)
Khameeri Rotiखमीरी रोटीA soft, leavened bread made with yeast, usually served with rich Mughlai dishes.Delhi (North India)
SheermaalशीरमालA mildly sweet, saffron-flavored flatbread, baked and typically served with kebabs or spicy gravies.Uttar Pradesh (North India)
Girdaगिर्दाA traditional Kashmiri bread, soft and slightly crispy, baked in a tandoor.Jammu & Kashmir (North India)
BaatiबाटीHard, round bread made from wheat flour, baked and served with dal and ghee.Rajasthan (West India)
ChirotiचिरोटीA flaky, layered, fried bread made from refined flour, often sprinkled with powdered sugar.Karnataka (South India)
Appamअप्पमSoft, spongy rice pancakes with a slightly crispy edge, served with coconut-based curries.Kerala (South India)
Roomali Rotiरूमाली रोटीA thin, soft, handkerchief-like flatbread, served folded, often with kebabs or curries. The word roomali comes from roomal, meaning handkerchief.Delhi (North India)
PithaपिठाA traditional Assamese rice bread, steamed or fried, with sweet or savory fillings.Assam (Northeast India)

Now, this segment can become a bottomless barrel because in no way we can cover all the delicious vegetarian dishes from all the regions of India in this limited space. So, for ease of convenience, I am going to restrict these dishes to North Indian cuisine.

NameHindiDescriptionSound
Paneer Tikkaपनीर टिक्काMarinated chunks of paneer (cottage cheese) grilled or baked, often served with mint chutney.
Paalak Paneerपालक पनीरSpinach (palak) cooked with paneer in a spiced gravy.
Aloo Gobhiआलू गोभीA dry curry made with potatoes (aloo) and cauliflower (gobi), spiced with turmeric and cumin.
RajamaराजमाKidney beans cooked in a spiced tomato gravy, usually served with rice.
Dal Makhaniदाल मखनीCreamy black lentils cooked with butter and cream.
Baingan Bhartaबैंगन का भरताRoasted and mashed eggplant/aubergine/ brinjal (baingan) cooked with tomatoes, onions, and spices.
Kormaक़ोर्माA creamy, mildly spiced curry made with yogurt and vegetables.
Kadhi Pakodaकढ़ी पकौड़ाYogurt-based curry with gram flour fritters (pakoras).
Dal Tadkaदाल तड़काYellow lentils cooked with spices and tempered with ghee and cumin seeds. Tadka means tempering.
Veg Biryaniवेज बिरयानीSpiced rice dish with mixed vegetables, often garnished with fried onions. It is a vegetarian version of the mutton/ lamb biryani.
Khichdiखिचड़ीComfort food made from rice and lentils, often seasoned with turmeric and spices.
Khatta Meetha Bainganखट्टा मीठा बैंगनEggplant cooked in a sweet and tangy sauce with tamarind.
Dum Alooदम आलूSpiced baby potatoes cooked in a rich, aromatic gravy.
Lauki ki Sabziलौकी की सब्जीBottle gourd (lauki) cooked with spices and often with tomatoes or yogurt.
Shahi Paneerशाही पनीरPaneer cooked in a rich, creamy tomato-based sauce with nuts and spices.
Saag Alooसाग आलूSpinach (saag) cooked with potatoes (aloo) in a mildly spiced gravy.
Dahi Bhallaदही भल्लाLentil dumplings soaked in yogurt and topped with chutneys and spices.
Paneer Bhurjiपनीर भुर्जीA simple and lightly spiced scramble of paneer cooked with onion and tomatoes.
Pindi Chana Masalaपिंडी चना मसालाSpiced chickpeas cooked with aromatic spices, often served with rice or bread.
Maharashtrian seafood thali

Meat-Based Indian Cuisine

First things first, a majority of Indians don’t eat beef or pork due to their religious beliefs. Hindus or followers of Hinduism revere the cows as sacred whereas Muslims avoid eating pork as per Islamic restrictions. Therefore, most of the Indian meat-based dishes are heavily based on chicken, mutton (goat), and fish.

NameHindiDescriptionRegionSound
Butter Chickenबटर चिकनTender chicken pieces cooked in a creamy, spiced tomato gravy.Punjab/North India
Chicken Tikka Masalaचिकन टिक्का मसालाGrilled chicken pieces simmered in a spicy tomato-based sauce with cream.Punjab/North India
Rogan Joshरोगन जोशSlow-cooked lamb curry with rich, aromatic spices and yogurt.Kashmir (North India)
BiryaniबिरयानीFragrant rice dish cooked with marinated meat, spices, and sometimes saffron.Pan India
Tandoori Chickenतंदूरी चिकनChicken marinated in yogurt and spices, then grilled or baked in a tandoor.Punjab/North India
Mutton Kormaमटन कोरमाLamb or goat meat cooked in a creamy, mildly spiced yogurt-based sauce.North India
Hyderabadi Biryaniहैदराबादी बिरयानीSpiced rice dish with marinated meat and saffron, cooked in layers.Hyderabad (South India)
Goan Fish Curryगोअन फिश करीSpicy and tangy fish curry made with coconut and tamarind.Goa (West India)
Keral Fried Chickenकेरल फ्राइड चिकनSpicy, crispy fried chicken seasoned with traditional Kerala spices.
Kerala (South India)
Kerala (South India)
NihariनिहारीSlow-cooked beef stew with spices, traditionally eaten as a breakfast dish.North India
VindalooविंदालूSpicy and tangy pork curry made with vinegar and a variety of spices.Goa (West India)
Kadhai Chickenकढ़ाई चिकनChicken cooked with bell peppers, tomatoes, and spices in a wok-like pan (kadai).Punjab/North India
Keema Murgकीमा मुर्गMinced chicken cooked with spices, often served with bread or rice.North India
Chhingri Malai Curryछींगरी मलाई करीPrawns cooked in a creamy coconut milk-based sauce with spices.West Bengal (East India)
Chicken Kormaचिकन कोरमाChicken cooked in a rich, creamy gravy with nuts and spices.North India
Fish Amritsari/ Amritsari Machchhiअमृतसरी मच्छीFried fish fillets coated in a spiced gram flour batter.Punjab/North India
Laal Maansलाल मांसSpicy Rajasthani mutton curry with red chilies and yogurt.Rajasthan (West India)
Bhuna Goshtभुना गोश्तSlow-cooked lamb or goat meat with a rich, spiced onion gravy. Here, bhuna means roasted and gosht means meat (usually red meat/ mutton)North India
Prawn Curryप्रॉन करीSpicy and tangy curry made with prawns, often with a coconut or tomato base.South India
Egg Curryअंडा करीHard-boiled eggs cooked in a spiced tomato-based gravy.North India

Indian Desserts

Indian desserts deserve a post of their own. On a day-to-day basis, most Indians do not indulge in decadent desserts, but when it is time for any festival (religious or cultural holiday) like Diwali or Holi, the sweet scene of India comes alive.

NameHindiDescriptionRegionSound
Gulab Jamunगुलाब जामुनDeep-fried dough balls soaked in a sweet rosewater and cardamom syrup.Pan India
JalebiजलेबीDeep-fried sweet dough in a spiral shape, soaked in a saffron syrup.Pan India
Rasgullaरसगुल्लाSoft, spongy balls made from chenna (cottage cheese) and soaked in sugar syrup.West Bengal/ Odisha (East India)
KheerखीरCreamy rice pudding made with milk, sugar, and flavored with cardamom and nuts.Pan India
Barfiबर्फ़ीSweet, dense confection made from condensed milk, often flavored with fruits or nuts.Pan India
Ladduलड्डूRound sweets made from various ingredients such as chickpea flour or semolina, often flavored with ghee and spices.Pan India
HalwaहलवाSweet dish made from ingredients like semolina, lentils, or carrots, cooked with ghee and sugar.North India
Ras Malaiरस मलाईSoft paneer dumplings soaked in a creamy milk and cardamom sauce.North India
Pedaपेड़ाSweet made from condensed milk and flavored with cardamom, often garnished with nuts.North India
Gaajar Ka Halwaगाजर का हलवाCarrot pudding made with grated carrots, milk, sugar, and ghee.North India
SandeshसंदेशBengali dessert made from fresh chenna (cottage cheese), often flavored with cardamom or fruit.Bengal (East India)
PayasamपायसमSouth Indian dessert made from rice or lentils, cooked with milk and flavored with cardamom and nuts.South India
MalpuaमालपुआSweet pancakes made from a batter of flour and milk, deep-fried and soaked in sugar syrup.North India
Puran Poliपुरण पोलीSweet flatbread stuffed with a mixture of lentils and jaggery, traditionally made during festivals.Maharashtra (West India)
ImartiइमरतीA lentil-based sweet, shaped like a doughnut, often enjoyed with jaggery syrup.North India
Shahi Tukdaशाही टुकड़ाRich bread pudding made with fried bread slices, milk, and dry fruits.North India
Kulfiकुल्फ़ीCreamy, frozen dessert made with milk and flavored with cardamom, saffron, or fruit.Pan India
Sooji Halwaसूजी हलवाSweet semolina pudding made with ghee, sugar, and flavored with cardamom and nuts. Mostly made as an offering to God.Pan India
Cham Chamचम चमSoft, spongy sweets made from chenna (cottage cheese), soaked in sugar syrup.Bengal (East India)
Kaju Katliकाजू कतलीThin, diamond-shaped sweet made from cashew nuts and sugar. The most gifted/ exchanged sweet on the occasion of India’s biggest festival – Diwali.Pan India
Mysore Pakमैसूर पाकSweet made from gram flour, ghee, and sugar, with a rich, melt-in-the-mouth texture.Karnataka (South India)

Why Is Indian Food So Flavorful?

Indian food’s vibrant flavors stem from a masterful blend of Indian spices, cooking techniques, and regional influences.

  • Spice Combinations: The cornerstone of Indian cuisine is its intricate use of spices. From the fiery heat of chili powder to the warm, earthy notes of cumin and coriander, these spices are expertly combined to create complex and harmonious flavor profiles.
  • Cooking Techniques: Traditional Indian cooking methods, such as slow simmering, tempering (adding hot oil to spices), and grilling in a tandoor oven, contribute significantly to the development of rich and nuanced flavors.
  • Regional Variations: India’s diverse regional cuisines offer a vast array of flavors, each influenced by local ingredients, traditions, and preferences. From the fiery curries of the south to the delicate vegetarian dishes of the north, every region brings its own unique culinary perspective.

These factors, combined with the emphasis on fresh ingredients and meticulous preparation, result in the captivating and unforgettable flavors that define Indian cuisine.

North Indian Food

How Do You Say Food In Hindi?

Food is called bhojan (भोजन) in Hindi. It is pronounced as bho-jan.

FAQs About Food In India

Indian cuisine offers a diverse range of flavors, influenced by regional variations and cultural traditions. Some of the most popular dishes include:

  • Biryani: A fragrant rice dish cooked with meat, vegetables, or seafood, often flavored with spices like saffron and cardamom. It stands out from the rest of the rice dishes in the country.
  • Butter Chicken: A creamy and flavorful chicken dish cooked in a rich tomato-based sauce, garnished with fresh cream and coriander.
  • Samosa: Crispy, triangular pastries filled with spiced potatoes and peas, often served with chutney.
  • Naan: A soft, leavened flatbread cooked in a tandoor oven, often served with curry dishes.
  • Dosa: A thin, crispy crepe made from fermented rice and lentil batter, often filled with vegetables or potatoes.

Why Is India Known For Food?

India’s reputation for delicious food is due to several factors:

  • Diverse regional cuisines: Each region of India has its own unique culinary traditions, influenced by local ingredients, customs, and preferences.
  • Abundance of spices: India is home to a wide variety of spices, which are used to create complex and flavorful dishes.
  • Skillful cooking techniques: Indian chefs have perfected techniques like tempering, slow simmering, and grilling in a tandoor, which contributes to the rich and aromatic flavors of their dishes.
  • Cultural significance: Food in India plays a central role in shaping the culture, often serving as a way to celebrate festivals, welcome guests, and strengthen social bonds.

What Is India’s National Food?

While India doesn’t have an official national food, khichdi is often considered a strong contender. This pan-Indian simple yet versatile dish consists of rice and lentils cooked together in a flavorful broth, often spiced with cumin, turmeric, and mustard seeds.

Khichdi is praised for its nutritional value, easy digestibility, and ability to cater to various dietary preferences, including vegetarian and vegan. It’s a comfort food enjoyed by people of all ages and backgrounds, often served with ghee, yogurt, or papad.

Rounding Off: Indian Food

Wow! That was quite exhaustive! But I bet you enjoyed every bit of this gastronomical journey about food in India. It is not for nothing that Indian cuisine is at par with its Italian, French, Mexican, or Mediterranean counterparts.

So, whenever you are traveling in India next, come back to this post to refresh your memory and include an opportunity to taste as many of these dishes as you can in your plan.

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