Indian cuisine offers a diverse range of experiences for taste buds, with every region having its own unique flavors and cooking styles. The article lists 10 must-try Indian dishes from different regions, including popular dishes such as Punjab’s butter chicken, Gujarat’s dhokla, Kashmir’s rogan josh, South India’s masala dosa, North India’s malai kofta, and Telangana’s Hyderabadi biryani. The recipes include the ingredients and instructions to make these delicious dishes at home.
Taste The Diversity: 10 Must-Try Indian Dishes From Different Regions
Indian cuisine is highly diverse, with every region having its own unique flavors and cooking styles. From the fiery spices of the South to the sweet and savory flavors of the North, Indian dishes offer a diverse range of experiences for your taste buds. Here are 10 must-try Indian dishes from different regions that will leave you wanting more.
1. Butter Chicken from Punjab
Butter Chicken is one of the most iconic dishes of Punjab. The succulent pieces of chicken are marinated in a rich blend of spices, yogurt, and cream, and then cooked in a tomato-based sauce. The result is a creamy and buttery gravy with tender chicken pieces that melt in your mouth. It is best served with naan or rice.
Ingredients:
- 1 lb boneless chicken, cut into pieces
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 cup tomato puree
- 4-5 tbsp butter
- 1 cup cream
- Salt to taste
Instructions:
- Marinate the chicken in yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and salt for at least 30 minutes.
- Heat butter in a pan and add the marinated chicken to it. Cook for 10-12 minutes or until the chicken is well cooked.
- Add tomato puree and cook for 5-7 minutes.
- Stir in the cream and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
2. Dhokla from Gujarat
Dhokla is a popular snack from Gujarat that is made from a fermented batter of gram flour and yogurt. It is typically steamed, cut into bite-size pieces, and served with green chutney. Its light and fluffy texture and tangy flavor make it a perfect snack for any time of the day.
Ingredients:
- 1 cup gram flour
- 1/2 cup yogurt
- 1/2 tsp ginger paste
- 1/2 tsp green chili paste
- 1 tsp sugar
- 1 tsp Eno fruit salt
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 2-3 green chilies, sliced
- A pinch of asafoetida (hing)
- Salt to taste
- Cooking oil for greasing
Instructions:
- Mix gram flour, yogurt, ginger paste, green chili paste, sugar, and salt in a bowl to make a smooth batter. Add water if necessary to make a pouring consistency batter.
- Grease a steamer plate or a baking tin with cooking oil and keep it ready.
- Add Eno fruit salt to the batter and mix gently.
- Pour the batter immediately into the greased plate or tin and steam for 10-15 minutes or until the dhokla is cooked.
- Remove from the steamer and let it cool for 5-10 minutes.
- Cut the dhokla into bite-size pieces.
- Heat oil in a small pan and add mustard seeds. Once they crackle, add green chilies and asafoetida. Pour this tempering over the dhokla.
- Garnish with fresh coriander leaves and serve with green chutney.
3. Rogan Josh from Kashmir
Rogan Josh is a famous meat curry from Kashmir that is made with lamb or goat meat cooked in a spicy tomato-based sauce. The bold flavors of this dish come from the use of aromatic spices like cumin, coriander, and cardamom. It is best enjoyed with steaming hot rice or naan.
Ingredients:
- 1 lb lamb or goat meat, cut into pieces
- 1 cup tomato puree
- 1/2 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 green chilies, sliced
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp fennel seed powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cardamom powder
- 4-5 tbsp oil
- Salt to taste
Instructions:
- Heat oil in a pan and add cumin seeds and bay leaves. Once they crackle, add ginger paste, garlic paste, and sliced green chilies. Fry for a minute.
- Add tomato puree and cook for 5-7 minutes or until the oil starts to separate.
- Stir in the yogurt and cook for another 2-3 minutes.
- Add coriander powder, fennel seed powder, turmeric powder, red chili powder, cardamom powder, and salt. Mix well.
- Add lamb or goat meat and mix again.
- Cover the pan and cook on low heat for 30-40 minutes or until the meat is tender and the gravy is thick.
- Garnish with fresh coriander leaves and serve hot with rice or naan.
4. Masala Dosa from South India
Masala Dosa is a popular South Indian breakfast dish that is made from a fermented batter of rice and lentils. The crispy dosa is filled with a spicy potato filling and served with sambar and coconut chutney. It is a perfect combination of crunchy and spicy flavors that will make your taste buds dance.
Ingredients:
- For Dosa Batter:
- 1 cup parboiled rice
- 1/2 cup urad dal
- 1/4 cup poha (flattened rice)
- 1/4 tsp fenugreek seeds
- Water as required
- Salt to taste
- For Potato Filling:
- 3-4 potatoes, boiled and mashed
- 1 onion, chopped
- 2-3 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 2-3 tbsp oil
- Salt to taste
Instructions:
- Wash and soak rice, urad dal, poha, and fenugreek seeds in water for at least 6-8 hours.
- Grind the soaked ingredients into a smooth batter using water as required. Add salt and mix well.
- Cover the batter and let it ferment overnight or for 8-10 hours.
- To make the potato filling, heat oil in a pan and add mustard seeds and cumin seeds. Once they crackle, add chopped onion and green chilies. Fry for a minute.
- Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes or until the filling is heated through.
- Heat a non-stick tawa or griddle and spread a ladleful of dosa batter in a circular motion to make a thin dosa. Spread some oil or ghee on the edges and cook until the dosa turns golden brown and crisp.
- Place a spoonful of potato filling in the center of the dosa and fold it over. Serve hot with sambar and coconut chutney.
5. Malai Kofta from North India
Malai Kofta is a rich and creamy North Indian vegetarian dish that is made with deep-fried potato and paneer dumplings in a rich tomato-based gravy. The koftas are soft and melt-in-your-mouth, and the gravy is flavored with aromatic spices, cream, and cashews. It is a perfect choice for a special occasion or a dinner party.
Ingredients:
- For Koftas:
- 2-3 potatoes, boiled and mashed
- 1 cup paneer, grated
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 tbsp ginger paste
- 1 tbsp green chili paste
- 1 tsp garam masala powder
- 1/2 tsp amchur powder
- Salt to taste
- Oil for frying
- For Gravy:
- 1 cup tomato puree
- 1/2 cup cream
- 1/2 cup cashews, soaked and ground into a paste
- 1 onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 4-5 tbsp oil
- Salt to taste
Instructions:
- To make the koftas, mix mashed potatoes, grated paneer, cornflour, all-purpose flour, ginger paste, green chili paste, garam masala powder, amchur powder, and salt in a bowl to make a smooth dough. Divide the dough into small balls and shape them into koftas.
- Heat oil in a deep frying pan and fry the koftas until golden brown. Drain on a paper towel and keep aside.
- To make the gravy, heat oil in a pan and add cumin seeds. Once they crackle, add chopped onion, ginger paste, and garlic paste. Fry for a minute.
- Add tomato puree and cook for 5-7 minutes or until the oil starts to separate.
- Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
- Stir in the cashew paste and cook for another 2-3 minutes.
- Add cream and mix well.
- Place the koftas in the serving dish and pour the gravy over them. Garnish with fresh coriander leaves and serve hot with naan or rice.
6. Hyderabadi Biryani from Telangana
Hyderabadi Biryani is a famous rice dish from Telangana that has gained popularity worldwide. The aromatic basmati rice is layered with spicy marinated meat, saffron-infused milk, caramelized onions, and fresh mint and coriander leaves. It is cooked in a dum style to seal in the flavors and aroma.
Ingredients:
- 1 lb meat (chicken or lamb), cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 1/2 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2-3 green chilies, slit
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 black cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- 2-3 strands of saffron, soaked in milk
- 1 cup fried onions
- 1/2 cup oil or ghee
- Fresh mint and coriander leaves for garnish
- Salt to taste
Instructions:
- Marinate the meat in yogurt, ginger paste, garlic paste, green chilies, red chili powder, turmeric powder, garam masala powder, coriander powder, and salt for at least 2-3 hours or overnight.
- Heat oil or ghee in a pan and add whole spices (bay leaf, black cardamom, cloves, and cinnamon). Fry for a minute.
- Add marinated meat and cook on low heat until the meat is tender and the gravy is thick. Keep aside.
- Boil rice in a large pot of water with salt, cumin seeds, and bay leaf until it is 80% cooked. Drain and keep aside.
- To assemble the biryani, layer the rice and meat in a large pot. Sprinkle saffron-infused milk, fried onions, and fresh mint and coriander leaves on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes in a dum style or until the rice is fully cooked and the meat is well infused with the flavors.
- Gently mix the biryani and serve hot with raita or salan.
7. Sambar from Tamil Nadu
Sambar is a staple South Indian dish that is made with lentils, vegetables, and a unique blend of spices. It is a versatile dish that can be served with rice or idli and dosa. The tangy and slightly sweet flavor of sambar comes from the use of tamarind and jaggery.
Ingredients:
- 1 cup toor dal
- 2 cups mixed vegetables (carrots, beans, pumpkin, drumstick, brinjal, etc.), chopped
- 1 onion, chopped
- 2-3 green chilies, slit
- 1 tomato, chopped
- 1 tbsp tamarind paste
- 1 tbsp sambar powder
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- 1-2 tbsp oil
- Salt to taste
- 1 tbsp jaggery
- Fresh coriander leaves for garnish
Instructions:
- Pressure cook toor dal with turmeric powder and 2 cups of water. Once it is cooked, mash it well and keep aside.
- Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and asafoetida. Fry for a minute.
- Add chopped onion, green chilies, and tomato. Fry for 2-3 minutes or until the tomato is soft.
- Add mixed vegetables, tamarind paste, sambar powder, and salt. Mix well and add 2-3 cups of water.
- Cover the pan and cook on low heat until the vegetables are soft.
- Add the mashed dal and mix well.
- Simmer for 5-7 minutes or until the sambar is thick and the flavors are well infused.
- Add jaggery and fresh coriander leaves. Mix well and turn off the heat.
- Serve hot with rice or idli and dosa.
8. Litti Chokha from Bihar
Litti Chokha is a traditional dish from Bihar that is made with roasted wheat balls filled with spiced mix of sattu, and served with mashed potatoes, brinjal, and tomato chutney. It is a wholesome and hearty dish that is perfect for a lazy weekend brunch.
Ingredients:
- For Litti:
- 2 cups wheat flour
- 1/2 cup sattu (roasted gram flour)
- 1/4 cup onion, chopped
- 2-3 green chilies, chopped
- 2 tbsp mustard oil
- 1/2 tsp kalonji (onion seeds)
- 1/2 tsp carom seeds (ajwain)
- 1/4 tsp asafoetida (hing)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tbsp fresh coriander leaves, chopped
- Salt to taste
- Water as required
- For Chokha:
- 2-3 boiled potatoes, mashed
- 1 brinjal, roasted and mashed
- 1 tomato, roasted and mashed
- 2-3 green chilies, chopped
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp mustard oil
- 1 tbsp fresh coriander leaves, chopped