Here’s a tasty list of the Top 10 Indian Foods that showcase the rich diversity of flavors, spices, and regional traditions from across the country:
Top 10 Indian Foods You Must Try
India is a land of incredible culinary diversity, where every region offers its own distinct flavors, cooking techniques, and food philosophies. From rich and creamy North Indian curries to fiery South Indian delicacies, Indian cuisine is a colorful tapestry of taste and tradition. Here’s a deeper look into ten iconic Indian dishes that have captured hearts — both at home and globally.
1. Biryani
Region: Pan-India (notably Hyderabad, Lucknow, Kolkata)
Type: Non-vegetarian or vegetarian rice dish
Biryani is not just a dish — it’s a legacy. This royal delicacy, with roots in Persian and Mughal kitchens, is a perfectly layered combination of fragrant basmati rice, saffron, slow-cooked meat (often chicken or lamb), and a complex blend of whole and ground spices. Varieties include the Hyderabadi Biryani, known for its bold flavor and dum (slow steam) cooking method, and the Lucknowi (Awadhi) Biryani, which is more aromatic and subtly spiced. Even vegetarians can indulge in Veg Biryani, a flavor-packed alternative featuring marinated vegetables and paneer.
Biryani’s fame has gone global. You’ll find adaptations in Southeast Asia (like the Nasi Biryani in Malaysia), in the Middle East, and even in the Caribbean. Each version maintains the essence of biryani—fragrant rice cooked with protein and spices—while adapting to local tastes.
2. Butter Chicken (Murgh Makhani)
Region: Punjab
Type: Creamy tomato-based chicken curry
Arguably India’s most famous culinary export, butter chicken is the epitome of indulgence. Tandoori-cooked chicken is simmered in a rich, creamy tomato gravy with butter, fresh cream, and a balanced blend of spices. It’s mildly spicy, slightly sweet, and deeply comforting. Paired with buttery naan or fragrant basmati rice, butter chicken is a guaranteed crowd-pleaser — even for those new to Indian food.
3. Masala Dosa
Region: Karnataka (Southern India)
Type: Vegetarian South Indian crepe
Masala Dosa is a crispy, golden-brown fermented rice-and-lentil crepe, stuffed with a mildly spiced potato filling. Often served with coconut chutney, tomato chutney, and sambar (a tamarind-lentil stew), it’s a breakfast favorite that has earned global admiration. The preparation of the dosa batter — soaked, ground, and fermented — is a testament to the patience and precision of South Indian cooking.
The history of Masala Dosa can be traced back to Udupi, a temple town in Karnataka known for its vegetarian cuisine. The dish evolved as a creative response to leftover dosa batter and the need for a more filling, flavorful meal. Over time, the humble dosa — originally a plain fermented crepe — was paired with a seasoned mashed potato filling to become the beloved Masala Dosa we know today.
4. Rogan Josh
Region: Kashmir
Type: Aromatic lamb curry
A legacy of Persian influence in Kashmiri cuisine, Rogan Josh is a luxurious curry made with tender lamb, slow-cooked in a rich, red gravy infused with Kashmiri dry chilies, yogurt, and a blend of spices like fennel, cardamom, and cinnamon. The dish gets its signature deep red hue from the chilies, not excessive heat, making it flavorful but not overly spicy.
The name Rogan Josh is derived from Persian, where “rogan” means oil or clarified butter (ghee), and “josh” refers to heat, boiling, or passion. Together, the name roughly translates to “stew cooked in oil at intense heat,” though its poetic interpretation often leans toward “fiery passion,” in line with its bold flavors and striking appearance.
5. Chole Bhature
Region: Punjab, North India
Type: Street food / comfort food combo
One of North India’s most beloved dishes, Chole Bhature is the ultimate comfort meal. The spicy chickpea curry (chole) is made with a mix of onions, tomatoes, garlic, ginger, and garam masala. It’s served with large, puffed, golden bhature — a deep-fried bread made from refined flour. Eaten with pickled onions and green chili, this dish is filling, flavorful, and utterly satisfying — especially as a Sunday brunch.
6. Paneer Butter Masala
Region: North India
Type: Vegetarian curry
A close cousin of butter chicken, this vegetarian favorite features cubes of paneer (Indian cottage cheese) simmered in a luscious tomato-based gravy with butter and cream. Slightly tangy, mildly sweet, and seasoned with kasuri methi (dried fenugreek), it’s best paired with soft naan or jeera (cumin) rice. Loved by vegetarians and meat-eaters alike, it’s a staple in every Indian restaurant.
7. Tandoori Chicken
Region: Punjab
Type: Roasted appetizer or main dish
Tandoori Chicken is a smoky, juicy, and spice-coated masterpiece. Chicken is marinated in a mix of yogurt, lemon juice, and tandoori masala — a blend of chili, garlic, ginger, and garam masala — and then roasted in a tandoor (a traditional clay oven). The result is charred and crispy on the outside, succulent inside. It’s often served with mint chutney, onions, and lemon wedges — and is perfect as a starter or part of a larger meal.
8. Pani Puri (Golgappa / Puchka)
Region: Pan-India (variations in Mumbai, Delhi, Kolkata)
Type: Street food snack
This is more than just food — it’s an experience. Pani Puri consists of crisp, hollow puris filled with spicy and tangy tamarind water, mashed potatoes, boiled chickpeas, and a hint of chaat masala. The Mumbai version is spicy, Delhi’s is tangy, and Kolkata’s puchka uses tamarind pulp and mashed aloo with black salt. It’s meant to be eaten in one bite — and once you start, you can’t stop.
9. Dal Makhani
Region: Punjab
Type: Rich lentil-based vegetarian dish
Dal Makhani is a slow-cooked dish made with black urad dal (whole black lentils) and rajma (kidney beans), simmered overnight or for hours in butter, cream, and subtle spices. It’s luxurious, earthy, and deeply satisfying. Traditionally served with butter naan, jeera rice, or tandoori roti, it’s a staple at North Indian feasts and weddings.
10. Samosa
Region: Pan-India
Type: Savory snack
The iconic Indian snack, the samosa, is a deep-fried pastry with a savory filling — most commonly spiced potatoes, peas, and herbs. However, regional variations include minced meat, lentils, or even sweet fillings. Served with tamarind chutney or mint-coriander chutney, samosas are the go-to teatime treat, street food star, and festival favorite all in one.
It was during the Delhi Sultanate (13th-16th century) that the samosa made its way to the Indian subcontinent through traders and immigrants. Indian cooks adapted the original meat-based version to include a variety of vegetarian ingredients, spices, and regional variations, making it a staple across India and beyond.
