7 Most Eaten, Loved & Popular Food Dishes In India

 
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With all the sumptuous dishes, intricate ingredients, and tongue-tickling flavors, Indian cuisine is one of the most popular cuisines in the world. Some of the most popular Indian dishes incorporate a whole palette of flavors – sweet, sour, spicy, tangy – all at once. It is an amalgamation of a wide net of spices, pulses, seasonings, and cereals. Every region in India has its own unique cuisine indigenous to that locale. The types and varieties of dishes available in India are innumerable, all equally delectable. Listed below are 7 of the best Indian dishes.

1. BIRYANI

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It is a mixed rice dish which can include any kind of meat, eggs or vegetables. It is a flavorful blend of spices, saffron, rice, meat and vegetables. Every place in India is known for its unique type of Biryani. Even though it was originally brought to India from Persia by the Mughals, Biryani is now synonymous with Indian cuisine due to its extensive consumption and evolution by the Indians. The world-famous Biryani can be tasted in Hyderabad, Telangana, and Lucknowi Biryani in Lucknow, Uttar Pradesh.

2. DOSA

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Originally from the South of India, Dosa has traveled not only all the way up to North India, but has taken its place on the world map of tasty foods. It is a crisp pancake made from fermented batter of rice and “urad” or the black lentils. Typically it is served with an array of Chutneys and Sambar. It is also prepared in a plethora of variations like Masala Dosa, Set Dosa, Uthappam, Paper Dosa, Rava Dosa, 70 mm dosa, Pesarattu, paneer dosa, chicken 65 dosa, cheese dosa and Pizza Dosa.

3. BUTTER CHICKEN/BUTTER PANEER

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Think of the most popular Indian cuisine and you'll think of Butter Chicken/Butter Paneer. It is creamy red gravy which is mildly spiced, yet extremely flavorful. The origin is often traced back to Punjab. Every restaurant and household in India has their own unique recipe for Butter Chicken and Butter Paneer. It's one of the most popular Indian dishes.

4. TANDOORI MEATS, VEGETABLES AND BREAD

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Tandoor is a charcoal/clay oven used extensively in India for cooking. It's used for cooking an assortment of meats, breads and vegetables. The charcoal or wood fire burns in the Tandoor itself, thus exposing the food to live fire and imparting an excellent charred and smoky flavor and tenderizing the food at the same time. Some typical Indian dishes prepared in the Tandoor include Tandoori Chicken (murg), Tandoori Roti, Butter Naans, Kulchas, Tandoori Gobi and Aloo.

5. SAMOSAS

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A samosa is a traditionally fried conical snack made out of dough stuffed with a savory filling, sealed and then deep-fried to a crisp golden color. The usual stuffing is made out of potato, lentils, peas, or minced meat and onions or even noodles. They are usually accompanied with mint and tamarind chutneys. The samosa was also brought to India by the Mughals, but the popularity and prominence they enjoy in India have made them famous as a popular Indian food.

6. CHAAT

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Chaats might just be one of the favorite Indian dishes. They include a variety of savory eats, refreshments and grub, typically served at roadside carts and stalls found in plenty at the corner of almost every street in India.Chaat usually includes components like crispy fried dough chips, called Papadis, boiled potatoes, lentils, chickpeas, tamarind chutney, green chili, and mint chutney, dried mango powder, puffed rice, yogurt, and onions; all mixed in different combinations to produce different delicacies like Bhel Puri, Dahi Puri, Sev Puri, Ragda, Samosa Chaat, Pani Puri, Pav Bhaji, etc.

7. DAAL MAKHNI

most popular indian food dishes

Daal Makhani is a very popular dish of Punjab and is a favorite among people from Northern India. Due to its delicious taste and flavors, it has traveled down south too. Daal Makhani is made with whole black lentils and kidney beans and also uses white butter and cream in it for decoration. This dish is mostly eaten with hot rotis or naans or steaming hot rice. It's is high in calories and quite filling too.

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