This is a list of Indian dishes. Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice, wheat, ginger, garlic, green chillies and spices.
Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chili powder.
Vegetarian
Aloo shimla mirch
Green capsicum with potatoes sautéed with cumin seeds, onions, tomatoes, ginger-garlic paste, turmeric, red chilli powder and garam masala
unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.
Vegetarian
Chicken razala
a Bhopali style chicken cooked in a rich gravy with mint
Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves palak cooked with cubes of Paneer cheese in a rich and creamy tomato-based sauce.
Vegetarian
Paneer butter masala
Paneer Butter Masala is a popular vegetarian dish in Indian cuisine. It is a creamy and aromatic curry made with soft cubes of paneer (a type of Indian cheese), butter, tomato sauce, and a blend of flavorful spices such as cumin, coriander, and garam masala.
flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple
Several types are made with several type of flours including rice flour, urad dal,semolina and wheat flour. This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa.
Vegetarian
Aval kesari
roasted flat rice flour cooked with sugar and dry fruits.
Mixture of Flattened rice, groundnut, chana, masala.
Cholafali
snack
Chorafali
Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top.
Daal Dhokli
Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering.
The signature winter Gujarati dish. Curry of mixed vegetables like surti papdi, ratalu, potatoes, carrot, green garlic, tuvar dana, waal dana etc. rich in oil and spices generally accompanied by puri or roti.
A signature Gujarati snack which is a parantha with seasoning, made from wheat flour, this dish is generally accompanied by condiments like pickles, green chillies, etc. It is also known as Dhebra, Chopda etc. in various regions.
A dessert with milk and sugar. A signature Bengali Dish
Shukto
A Bengali cuisine. Diced potatoes, sweet potatoes, broad beans, eggplant, drumsticks, raw bananas, radish cooked together and sautéed with mustard seeds. This culinary cooked in mustard oil and sometimes shredded coconut can also be used.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
A papadam, also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.
A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred.
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it".
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
Misal pav is a dish from the Indian state of Maharashtra. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal.
The global cuisine or world cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the 20th century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines.
Mughlai paratha is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema and/or egg. It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme or the Yemeni Motabbaq. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.
In Indian cuisine, dhal, parippu, pappu, or paruppu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
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