Traveling to India is also to make a gastronomic trip. Not only for the flavors and spices, but for the variety: each region has its own dishes, its own ways of cooking them and its own style. Here is a list with 18 food and beverages we tried, and that we recommend you to discover Indian cuisine without always falling into the typical.
Basic glossary of Indian food
Before we dive into the typical dishes, we leave you with a glossary with basic ingredients to be able to identify what is in the dish you are ordering, it is quite useful when venturing out to try new things:
- Paneer fresh cheese that does not melt; it has a fairly firm texture, as if it were a denser tofu but with a milky flavor.
- Naan flat bread, soft and spongy, made in a tandoor oven.
- Chapati (or roti) flatbread: thinner than naan, unleavened, cooked in a frying pan.
- Dal lentils; also refers to the stews made with them.
- Chana chickpeas; they are often used in curries such as the chana masala with spices and tomato.
- Aloo potato; it is used in many dishes, from curries to stuffing.
- Sambar lentil and vegetable soup typical of the south.
- Pickle (achar) pickles: ultra-spicy and spicy pickles; they can be mango, lime, garlic...
- Raita Yogurt with cucumber and mild spices; serves to refresh the mouth if the dish is too spicy.
- Masala spice mix: spice mix; it can vary a lot from one dish to another and from one restaurant to another as each one uses its own mix.
- Tandoor Typical clay oven; this is where things like naan or tandoori chicken come from.
- Jeera cumin; widely used in rice and stews.
- Ghee clarified butter; it gives a very particular flavor and is widely used for cooking.
- Curd plain yogurt; eaten alone, with rice or as a base for mild sauces
Masala Dosa
The masala dosa is a South Indian classic and one of those dishes that we could eat every day without getting tired of it. It is a kind of thin and crispy crepe made with a fermented dough of rice and lentils, stuffed with a spiced mashed potatoes It is usually with turmeric, grain mustard and a touch of curry leaves. It is served with sambar (the lentil broth with vegetables) and several chutneys The coconut and tomato flavors, such as coconut or tomato, give it a brutal contrast.
It is usually eaten for breakfast, but can also be found as a quick meal during the day. It costs very little and is just filling, so it is ideal if you are hungry but don't want to end up heavy. In a local place in Mumbai we tried a version filled only with cheese which wasn't traditional at all, but it was crazy.
Aloo Paratha
The aloo paratha is one of those North Indian breakfasts that leave you happy all morning. It is basically a flatbread grilled, filled with a mashed potato mixture with spices, which can include onion, coriander, cumin and some spicy touches.
It is usually served with natural yogurt (curd), pickles (be careful, some of them are really spicy) and sometimes even with a bit of butter on top or honey, if you like it sweet. We discovered it at the hotel breakfasts and started ordering it every day.
Thali
If you don't know where to start with Indian food, the thali is a great option. Basically, it is a steel tray (usually round) with a pile of small bowls each one with a different preparation. It usually takes rice, dal (lentils), various types of currys some type of bread such as chapati o poori a bit of yogurt, some pickled food that can be very spicy.
There are vegetarian and non-vegetarian versions, depending on the state or restaurant. In the south they tend to be spicier, and in the north a bit milder (although everything is relative). The best thing is that in many places, especially if you go to more local restaurants, they will fill in whatever you want without charging you more.
Paneer Butter Masala
The paneer butter masala is one of those curries that almost always end up being liked, even by those who are not big fans of spicy food. It has a creamy sauce made with tomato, cream, butter and mild spices, and floating inside are pieces of paneer the fresh cheese.
It is a very typical dish in restaurants in the north and is usually ordered with naan o chapati to soak well and not leave a drop of the sauce. There is also the option (although less common depending on the area) chicken butter masala which is the same sauce but with chicken instead of paneer.
Palak Paneer
The palak paneer is a good option if you want to put something green among so much powerful curry. It has shredded spinach and cooked with garlic, ginger and mild spices, and chunks of paneer that give it texture. The result is a creamy but lighter curry, with a more vegetal flavor than other dishes.
It usually comes with little spice, although it always depends on the place. We like this version of the paneer best for dine for example, as it is less forceful than butter masala.
Papadum
The papadum is a very thin and crunchy sheet, similar to a pancake, made with lentil flour (although there are also rice or chickpea flour). It is fried or toasted and served as an appetizer or side dish, sometimes with chutneys or even on its own for snacking.
In many restaurants brought to you at the beginning almost like bread or breadsticks, but you can also order it separately. It has a spicy flavor (more or less depending on the place), something salty, and it is so thin that it crunches like a beast. We used it as a snack while the food was coming and it has become another of our favorites.
Biryani
The biryani is one of those dishes that smells powerful from the moment it is brought to the table. It is long rice (basmati type) cooked with spices such as clove, cardamom, cinnamon and masala and can lead to chicken, lamb egg or just vegetables. Unlike other curries, it is a dry dish, it has no sauce, but it is so well seasoned that it does not need it.
There are many versions depending on the area: the Hyderabad is usually spicier and is cooked with layers, the one of Lucknow is softer and more perfumed, and in Kolkata they even put potatoes in it. It is often served with raita or a little curd to soften the spiciness. We would ask for it when we wanted something hearty without resorting to the usual curry.
Pakoras
The pakoras are the typical snack that sometimes you feel like after so much sauce. They are made vegetable breading (such as onion, potato, spinach, etc.) in a chickpea flour dough with spices and then fried. There are also stronger versions with paneer or even with bread (yes, fried bread inside another dough... and yes, it's good).
In many places they serve them freshly made with a chutney green or tamarind. Crispy on the outside and soft on the inside. If you like fried roll, they do not fail.
Chicken Tandoori
The chicken tandoori is chicken marinated in yogurt and spices (such as turmeric, cumin, garam masala, and paprika), cooked in a clay oven called tandoor. The result is a very juicy meat inside, with that typical intense red color and a smoky flavor that cannot be achieved in any other way.
It is usually served with raw onion, lemon and sometimes a mint sauce. We used to order it when we could find it (since in most of India the restaurants are vegetarian) and we love it, it tastes like embers.
Vada Pav
The vada pav is the closest thing to an Indian hamburger, but without meat. It is a stuffed bread roll with a kind of spiced potato croquette (the vada), fried and served with different sauces, some sweet and some spicy. Sometimes they also add a couple of fried chili peppers on the side, just in case you think that's not enough.
It is very typical of Mumbai where people eat it as fast food. Cheap, easy to find and quite addictive. It's not the lightest thing in the world, but if you feel like trying the Indian version of street fast food, this is the classic.
Chai
It is not a meal as such but it is something we could not leave out of a gastronomic list in India. The chai is much more than tea with milk: it is almost a religion in India. It is prepared with black tea, milk sugar and a handful of spices such as ginger, cardamom or cloves. Each stall has its own recipe, and it is always drunk hot, in small cardboard or earthenware cups. Whether in the morning, after lunch or in the middle of the afternoon, chai always goes down well.
Lassi
The lassi is a yogurt drink which can be a lifesaver if you have overdone it with spicy food. There are sweet ones, with sugar or fruits (the one from handle is the most famous), and also salted, with spices, salt and sometimes even toasted cumin. In many places they make it quite thick, almost like a drinkable yogurt.
It refreshes a lot and is very filling, so it is good as a snack or even as dessert. However, be careful where you buy it because they add water or milk to make the liquid yogurt, which can be a bit dangerous in India depending on the place.
Jalebi
The jalebi is a fried sweet that looks like a screaming orange spiral. They make it with a liquid batter that is poured directly into the hot oil forming those tangled patterns, and then soaked in syrup. It's crunchy on the outside, sticky on the inside and is pure sugar.
It can be eaten at breakfast or as a dessert, and if you get it freshly made, hot, it gains a lot. It makes you sick to your stomach, but it is part of the experience. One per head and you are served.
Gulab Jamun
The gulab jamun are soft and very sweet balls, made with powdered milk, fried and then dipped in a dense syrup flavored with rose or cardamom. The texture is like a very soggy sponge cake and can be eaten hot or cold.
If you're a little hungry after lunch, one of these balls goes down easy... although it's more likely that you'll need a nap afterwards. Even so, you have to try them at least once. We were not convinced at first but we tried several and ended up liking them.
Samosas
The samosas are probably the easiest street snack to recognize: fried triangles crispy on the outside and filled with potato, peas and a handful of spices. The filling is usually quite dry and spicy, perfect to eat in one bite.
They can be found all over the country, in street stalls or in train stations, and it is best to get them freshly made. They are very cheap, so more than once we ended up buying a couple "just in case". Sometimes they are served with chutney tamarind or mint, which give it a very cool acid touch.
Pani Puri
The pani puri are a crunchy hollow balls made with semolina, which are stuffed with a mixture of mashed potato, chickpeas, onion and spices and then immersed in cold water spiced with tamarind, mint and cumin. It is eaten in one bite, because if you bite into it... disaster.
It is very popular in street stalls and they prepare it right in front of you, ball after ball. Of course: if you have a delicate stomach or you are not confident with the local water, you'd better be careful. We have to confess that we only ate them at the wedding we were at, where the restaurant was reliable.
Cheese Garlic Naan
The cheese garlic naan is the sweetest version of the classic naan. It carries minced garlic on top and a filling of melted cheese inside, mozzarella type.
Perfect to accompany any curry, although it can also be eaten alone if you feel like something milder. We always ordered it to accompany our meals as it is one of our favorite dishes.
Uttapam
The uttapam is like a kind of thick crêpe or a savory pancake typical of southern India. It is made with the same fermented dough that the dosa (rice and lentils), but instead of leaving it thin and crispy, it is cooked thicker and softer. On top of it, ingredients such as onion, tomato, chili pepper or coriander, which remain half embedded while it is grilled. For us it is like an Indian pizza.
It is usually served with sambar y chutneys as well as the dosa and it is often eaten for breakfast or as a light dish. If you like the idea of savory pancakes with little things on top, give it a try.
Indian beers
In India, there are several local beer brands worth knowing about. The most popular is Kingfisher which is found in almost all bars and restaurants. It has several versions (Strong, Premium, Ultra). There are also Bira (more modern, with a craft roll), Old Monk 10000, Godfather y Tuborg India among others.
In many restaurants you will not see beer on the menu, but if you ask they will bring it out. They do this because they do not have a license to sell alcohol officially, but you can get it without any problem.
Chana Masala
The chana masala is a curry made with chickpeas (chana) cooked in a tomato sauce with onion, garlic, ginger and a mixture of spices that varies a bit depending on the area, but always with lots of flavor. It is a vegan dish by default and quite satiating, so it's great if you want something powerful without meat or dairy.
You can find it in restaurants as well as in street stalls, and it is usually served with roti, naan or even with rice. We used to order it a lot because it was cheap, easy to find and very tasty. Of course, some places make it with quite spicy so if you are not a fan of fire, it is best to ask for it when ordering.
Aloo Gobi
The aloo gobi is a dry curry based on potato (aloo) y cauliflower (gobi) The meat is sautéed with turmeric, cumin, ginger and other spices. It does not usually have sauce, so it is lighter and easier to eat with bread without ending up smeared. The intense yellow color comes from the turmeric, and the flavor is milder compared to other curries.
It is usually a very common option in vegetarian menus or in the thalis. We are very fond of this dish, we found it a rich vegetarian option and not so heavy because it has less sauce.
If you want to read other articles ideal for your trip that complement 18 typical Indian foods you have to try you can visit our posts about India.
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