amazing Indian recipes
Food

The 15 most amazing Indian recipes that one must try

Here’s our list of the 15 most amazing Indian recipes you must try at home!

The Indian subcontinent is blessed with diversity, and with the enormous expanse of people, culture, and traditions, food becomes a life line, a common connection for all. As a wise person once stated, “there is no love more sincere than the love for food.”

Here are some of the most intriguing Indian meals to taste at least once in a lifetime:

Kashmir’s Rogan Josh

An all time favourite for non-vegetarians! The Rogan Josh definitely deserves to be the number 1 amazing Indian recipe! It is an aromatic lamb stew flavoured with browned onions, different spices, and yoghurt. It is typically served with steaming rice and consists of pieces of lamb or sheep cooked in a gravy flavoured with garlic, ginger, and aromatic spices (cloves, bay leaves, cardamom, and cinnamon).

You can find a detailed recipe here.

Bihar’s Litti Chowkha

Litti Chowkha is made from wheat flour dough, stuffed with roasted gramme flour, spices, and lemon juice, and served with chokha (baked and pulped).

Himachal Pradesh’s Dham Dham

Dham Dham is a Himachal Pradesh dish made by cooking red kidney beans (rajma), green lentils (moong daal), and rice in curd. It’s served with mash daal, boor ki kari, and a tamarind-jaggery sweet-and-sour sauce (gur).

Punjab’s Makki di Roti & Sarson da Saag

Makki di Roti is a cornmeal Indian bread that goes great with ‘Sarson saag’ – mustard green – and a drink of lassi. The meal is considered the traditional technique to prepare saag and is typically served with makki di roti (unleavened cornbread). Makkhan (unprocessed white butter or processed yellow butter) or, more traditionally, ghee can be used to top it.

 West Bengal’s Kosha Mangsho

This Spicy Bengali Mutton Curry, also known as Kosha Mangsho, is a delicious lunch food that everyone will enjoy.

For some more amazing food from Kolkata, click here.

Kerala’s Appam

Appam is a sort of pancake prepared from fermented rice batter and coconut milk. The etymology of Appam is debatable, with likely origins in Sri Lanka or the southern coast of India. It is a popular breakfast and dinner dish in Sri Lanka and the Indian state of Kerala.

Gujarat’s Dhokla

Dhokla is a vegetarian dish prepared with a fermented batter of rice and split chickpeas. It is served with sour chutneys and can be eaten for breakfast, as a main course, as a side dish, or as a snack.

Uttarakhand’s Kafuli

This simple thick curry recipe calls for spinach, fenugreek leaves, garlic, ginger, green chilies, curd, rice paste, and a variety of spices. Kafuli is typically served as a main course and goes well with chapattis or steamed rice.

 Meghalaya’s Jadoh

Jadoh is red hill rice that has been cooked with pork chunks. It is a laboriously prepared dish composed with rice and meat that is a Khasi variant of Biryani. It takes hours to prepare because it is Khasi cuisine.

 Rajasthan’s Daal Bati Churma

Dal Bati Churma is a popular Rajasthani dish that combines spicy dal with sweet churma and deep-fried crispy batis (bread).

 Arunachal Pradesh’s Thukpa

Thukpa is made with boiled noodles that have been filtered and combined with veggies and meat.

 Sikkim’s Momo

Momo is a South Asian dumpling served with spicy sauces that is popular throughout the Indian subcontinent and the Himalayan regions of South Asia.

Mizoram’s Misa Mach Poora

Misa Mach Poora is a marine food dish made with roasted shrimp that is enhanced by a splash of lemon.

Odisha’s  Chenna Poda

Chhena poda is a cheese treat from the Indian state of Odisha. Chhena poda literally translates to “Roasted Cheese” in Odia. It is made with well-kneaded homemade fresh cheese chhena, sugar, and suji and is cooked for several hours until it browns.

 Chhattisgarh’s Chila

A chila is a North Indian crepe made from chickpea flour. You can eat your chila with chutney or with a filling like Tofu Crumble.

If you liked the content, please share, follow and like us:

Leave a Reply

Your email address will not be published.