We all have our favourite Indian main dishes—but what proportion food from the subcontinent have you ever really sampled? Inspect this food tour of the country, with some tried-and-true classics plus brand-new flavors. These can be made with the Online Indian grocery available.
Biryani
If there’s one dish that nearly everyone knows in Indian cuisine, its biryani. The origin of this aromatic mixture of rice, spices and meat is typically credited to the Mughal kings who once ruled the subcontinent, but it’s now a well-liked dish everywhere the country. The meat (and vegetables, if used) and rice are cooked separately before being layered and cooked alongside a mix of spices. The sort of meat used varies; goat, chicken, beef, lamb, fish or prawns are used consistent with the region, with eggs and potatoes sometimes added also.
States across India all cook this ultimate main dish in several styles, with Delhi biryani and Hyderabadi biryani being popular varieties.
Curry
If you ask any Indian a few curry, likelihood is that they’ll reply, “Which one?”
“Curry” was a blanket term employed by British during the age of colonization for the big variety of foreign dishes they couldn’t identify, and while you would possibly find a generic version of curry within the UK, Indian cuisine simply doesn’t have one singular dish called curry.
The word generally refers to a spicy gravy arrangement—for example, South Indian-style egg curry, which uses curry leaves and coconut milk, or Konkan fish curry, a coastal preparation heavy on coconut milk and tamarind popular within the states of Maharashtra and Goa. You would possibly also find variations just like the Sindhi kadai, a version made up of garbanzo bean flour originating within the neighboring country of Indian.
Korma
Like biryani, korma are often traced back to Mughlai cuisine, which specialized in meat-heavy, creamy dishes, though the present milder version presumably originated within the UK. The word comes from the Persian word qorma, which recommend “braise.”
For this arrangement, meat (usually chicken) or vegetables are braised over high boil with yogurt or cream, then cooked long and slow. The dish’s spices are usually tempered by the dairy to form it milder, and far like curry, it's variations in several regions. For instance, in South India, dried coconut is usually added to the dish.
Lamb Saag
Saag may be a term widely convenient in the northern region of Punjab for any leafy green vegetable dish, and in several regions nearby, including Bengal and Assam within the east. Lamb saag (also referred to as saag gosht) is typically made with pureed spinach and tender, juicy chunks of lamb with aromatic spices like cumin, cardamom, coriander seeds, ginger and garlic. It gets its signature creaminess from the extension of cream or yogurt.
Present this with naan (leavened, oven-baked flatbread), roti (unleavened flatbread) or parantha (flaky fried flatbread). Learn more about Indian bread.
Rogan Josh
Made for the cold climate of Kashmir, the northernmost state in India, the name rogan josh likely comes from the Urdu words for “red meat.” This spicy braised dish commonly uses lamb or mutton and gets its signature color from an outsized amount of lal mirch (Kashmiri red chilis). Milder than the standard Indian chilis, their paprika-like taste makes this dish an excellent start line for anyone new Indian cuisine.
Garlic, ginger, cardamom, bay leaves, cinnamon and cloves structure the remainder of the flavour profile, with the spice usually being tempered at the top with a generous helping of yogurt.
Butter Chicken
If biryani is that the most well-known Indian dish, butter chicken (or murgh makhani) may be a close second. Like most rich, creamy dishes, this originated within the northern region of India, and was created by Kundan Lal Gujral within the late 1940s. To form this delicious preparation, the chicken is first marinated in yogurt, then browned during a pan previously being drenched a tomato gravy thick with spices like turmeric and garam masala, and in fact, many cream.
Chicken Tikka Masala
This rich, incredibly moist chicken dish differs subtly from butter chicken, and though it’s considered Northern cuisine, it presumably came out of Indian curry houses within the UK.
The chicken (either breast or thighs) is marinated (preferably overnight) during a spicy yogurt mixture with turmeric, cumin, ginger, garlic, chilis and garam masala. It’s then cooked over high heat and soak during a creamy, flavorful tomato and onion gravy made with similar spices, before being served with, of course, a side of naan.
Mughlai Chicken
Save this one for a special occasion—mughlai chicken, like most Northern cuisine, may be a rich dish heavy on the cream. Made with ghee (clarified butter) and chicken thighs, it uses the standard spice blend of cumin, coriander, bay leaves, cloves, green cardamom and cinnamon sticks. This one also gets an additional dash of luxurious creaminess from the addition of ground almonds. This is often best paired with crispy, soft garlic naan.
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