When you’re in the mood for a meal loaded with contrasting flavors, textures, and an element of novelty, the same old options just won’t cut it. Looking to cultures around the world for culinary inspiration is an exciting way to stimulate your taste buds. And while there are flavorful dishes to try from numerous countries, India is home to some of the most vibrant flavors and spice-forward preparations you will ever taste.
Being such a large country, Indian cuisine is as diverse as its geography. From coastal regions serving seaside fare to mountainous areas where fresh produce is hard to come by, there’s always a new dish for you to try. Whether you can travel to the lively country and experience the local cooking firsthand or are trying to pick from a restaurant menu or cookbook, there are some dishes you’ll want to check off your Indian cuisine bucket list. We’ve created a selection of the top Indian Food to try as a way to start your journey into the many flavors available. From classic items with their own regional variations to recipes inspired by British rule or neighboring countries, these are the essential dishes you have to try.
Rogan josh
AS Food studio/Shutterstock
If you’re looking for a rich stew that will wrap you up in a warm hug, a serving of rogan josh will definitely hit the spot. The name doesn’t come from a man called Josh; instead, it provides a hint as to its preparation and flavor. In Persian, rogan means clarified butter (or ghee), and josh refers to fiery heat, two characteristics of this dish. Also, in Hindi, rogan translates to the color red, which is a fair description of the vibrant curry. Nowadays, rogan josh is typically associated with the Kashmiri region in northern India.
Aside from the two features that give this dish its name, let’s dive into the other elements: Goat, or lamb, is simmered in a savory ghee-based gravy, which includes aromatic ingredients such as onions, garlic, ginger, spices (cinnamon, clove, cardamom), and yogurt as a thickener. Some regional variations incorporate tomato into the sauce, and the list of spices is flexible; however, Kashmiri chilis are often a mainstay. As the meat cooks, it becomes perfectly tender and flavorful, resulting in a delicious stew that requires little more than basmati rice or naan bread to be complete.
Vindaloo
Matthew Clemente/Shutterstock
Although it has the reputation of being one of the spiciest curries around, there’s more to vindaloo than meets the eye. The Goan specialty likely descends from the Portuguese, who introduced a vinegar- and garlic-marinated meat preparation to India in the 15th century. The dish quickly took on Indian elements, replacing the vinegar with palm wine, adding tamarind, and blending in spices such as black pepper, cardamom, cinnamon, and chili peppers (the latter was another gift from the Portuguese). Vindaloo, at the time, consisted of pork cooked with a subtle balance of aromatics, but when it ended up in England a couple of centuries later, it transformed into an in-your-face hot curry.
Along with the shift in flavors, vindaloo in Britain at the end of the 20th century was closely tied to “British lad culture,” according to Live History India. More specifically, instead of enjoying the nuances of the spices, the goal became making vindaloo as spicy as possible and competing to see who could finish a bowl of the stuff. The South China Morning Post recalls how the English soccer team incorporated a reference to vindaloo into their anthem at the 1998 FIFA World Cup. If you’re able to find a version of the dish more akin to the Goan classic, do yourself a favor and savor the sweet-and-sour feast.
Palak paneer
StockImageFactory.com/Shutterstock
If you find it hard to load up on greens, palak paneer is the best way to get your fill. Palak translates to spinach, and paneer is a semi-firm, fresh-pressed cheese. The result is a delicious combination that might make you consider pairing the two all the time. Paneer doesn’t melt when heated; instead, it retains its cubed shape as it stews in the spinach, providing textural contrast. Aside from pureed spinach and fresh cheese, some cream, onion, ginger, garlic, and garam masala all contribute to the flavor and rich consistency. The spice profile can vary from kitchen to kitchen, making every palak paneer preparation distinct.
The origin of this vegetarian dish can be placed in the Punjab region in northern India, where it is also called saag paneer, referring to the variety of leafy greens that can be used. Palak paneer has rural origins, typically prepared to nourish people working labor-intensive agricultural jobs. Thanks to the paneer, this dish makes a solid vegetarian main, especially with its typical accompaniments such as rice or bread. However, it’s also the perfect green side dish for a meat main or as part of a larger selection.
Biryani
Ritam Bhattacharya/Shutterstock
For a delightfully fragrant rice dish that will stimulate all of your senses, biryani is the way to go. As yet another nod to India’s mixed history, BBC reports that the dish comes from Iran — birinj biriyan translates to fried rice in Persian. Whereas it transformed into a distinct meal in Iran, Indian biryani developed into an array of rice-based dishes unique to each region. However, the city most associated with the dish has to be Hyderabad. The iconic Hyderabadi version boasts extra tender meat and warm spices such as cinnamon, cloves, cardamom, and, most importantly, saffron.
Regardless of the specific origin, some elements are common to all preparations of the dish. Saveur lists basmati rice (usually long-grain), meat (such as chicken, mutton, beef, and seafood in coastal areas), a yogurt marinade, a blend of aromatic whole and ground spices, and toppings like nuts, dried fruits, caramelized onions, and fresh herbs to garnish. As for the preparation, there are three standard approaches: slow-cooking parboiled rice and raw marinated meat together, layering raw meat and uncooked rice, or partly cooking the two elements separately and steaming them together. No matter the components and cooking method, expect deep, complex flavors and a meal that will satisfy you on all levels.
Think of it as southern India’s take on a pancake, except that it’s thin like a crêpe and typically served with savory fillings. Unlike flour pancakes, dosa batter is made from fermented lentils and rice, producing a crispy exterior and a softer interior. One origin story to explain the source of the name (dosha means to sin) tells of a Brahmin cook who was experimenting with fermented rice and ended up with an altogether different product than the alcohol he was secretly trying to make. You’ll be happy to skip the rice wine once you get a bite of this versatile snack.
Fernàndez ha assegurat que estan “satisfets” amb la feina feta fins ara durant aquest mandat, en el que han presentat mitja dotzena de mocions i s’han aprovat totes excepte una. Pel que fa a la resta del mandat, Fernàndez manté que “treballarem per ajudar la gent de la ciutat” fent una “oposició oberta i de proposta” per tenir un ajuntament “al servei de la gent”.
Foto portada: els regidors d’ERC a l’Ajuntament, Sílvia Renom, Gabriel Fernàndez (portaveu) i Santi Valls. Autor: J.d.A.
