7 Traditional Indian Dishes
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7 Traditional Indian Dishes
https://art.tn/view/1615/en/7_traditional_indian_dishes/
Traditional Indian gastronomy is a melange of spices and flavours. Akin to the subcontinent’s cultural and linguistic diversity, culinary style in India varies from place to place. And every sub-cuisine has its own unique take on dishes. Some might be piquant, others less so, but they are all colourful and enticing. Here are 7 traditional Indian dishes you need to try.
Dhokla
Vegetarian savoury snacks in India don’t come better than dhoklas, made from rice and chickpeas. The fermented rice batter is mixed with chickpeas and steamed, and is then served garnished with mustard seeds and coriander. Among the plethora of vegetarian dishes from Gujarat, dhokla is the forerunner.
Dal makhani
Most foodies will have heard of or tasted dal, but there’s nothing quite like tasting the original dish in the country where it originated from. Dal is the Hindi word for lentils, and this soup-like delicacy is made by stewing small black lentils for hours on end. Whilst there are many different varieties of this lentil dish, dal makhani is in a league of its own.
Tunde ke kabab
This minced meat kebab with Lucknow origins is renowned for its ingredients, which include around 150 different spices. Conventional tunde kebabs are made from buffalo meat, with variations on the recipe using chicken or mutton. Tunde ka kabab is chief among the dishes of the Awadhi cuisine, known for its ambrosial delicacies.
Makki ki roti
Corn flour bread (makki ki roti) and a mustard leaf-based dish (sarson ka saag) together are a staple of the Punjab region. They may not look particularly enticing, but the flavours are rich and satisfying. Makki ki roti aur sarson ka saag is a nutritious dish that enjoys great prominence.
Hyderabadi biryani
Biryani was introduced to Indian gastronomy by the Mughals. Among the numerous biryani styles, hyderabadi biryani stands out thanks to the method of cooking and ingredients :; rice, meat (lamb or chicken), yoghurt, onions and spices give it its full-on punchy flavour.
Rogan josh
This is an aromatic lamb curry from Kashmir, although it has roots tracing back to Persian cuisine. Made with an array of spices, tomatoes, ginger and garlic, rogan josh is a mouth-watering dish that is adored all over the country. Although the recipe can vary from place to place, the essence is the same.
Masala dosa
Rice is a staple of south Indian cuisine and is used in most dishes, including the finger-licking masala dosa. While dosa is a generic south Indian dish, masala dosa has specific origins in coastal Karnataka. The preparation of the rice crèpe is relatively simple: rice and lentils are soaked in water for five to six hours to prepare the batter, which is then cooked on a skillet. The types of filling in masala dosa varies, but is usually a potato and onion curry dipped in chutney.
https://art.tn/view/1615/en/7_traditional_indian_dishes/
Traditional Indian gastronomy is a melange of spices and flavours. Akin to the subcontinent’s cultural and linguistic diversity, culinary style in India varies from place to place. And every sub-cuisine has its own unique take on dishes. Some might be piquant, others less so, but they are all colourful and enticing. Here are 7 traditional Indian dishes you need to try.
Dhokla
Vegetarian savoury snacks in India don’t come better than dhoklas, made from rice and chickpeas. The fermented rice batter is mixed with chickpeas and steamed, and is then served garnished with mustard seeds and coriander. Among the plethora of vegetarian dishes from Gujarat, dhokla is the forerunner.
Dal makhani
Most foodies will have heard of or tasted dal, but there’s nothing quite like tasting the original dish in the country where it originated from. Dal is the Hindi word for lentils, and this soup-like delicacy is made by stewing small black lentils for hours on end. Whilst there are many different varieties of this lentil dish, dal makhani is in a league of its own.
Tunde ke kabab
This minced meat kebab with Lucknow origins is renowned for its ingredients, which include around 150 different spices. Conventional tunde kebabs are made from buffalo meat, with variations on the recipe using chicken or mutton. Tunde ka kabab is chief among the dishes of the Awadhi cuisine, known for its ambrosial delicacies.
Makki ki roti
Corn flour bread (makki ki roti) and a mustard leaf-based dish (sarson ka saag) together are a staple of the Punjab region. They may not look particularly enticing, but the flavours are rich and satisfying. Makki ki roti aur sarson ka saag is a nutritious dish that enjoys great prominence.
Hyderabadi biryani
Biryani was introduced to Indian gastronomy by the Mughals. Among the numerous biryani styles, hyderabadi biryani stands out thanks to the method of cooking and ingredients :; rice, meat (lamb or chicken), yoghurt, onions and spices give it its full-on punchy flavour.
Rogan josh
This is an aromatic lamb curry from Kashmir, although it has roots tracing back to Persian cuisine. Made with an array of spices, tomatoes, ginger and garlic, rogan josh is a mouth-watering dish that is adored all over the country. Although the recipe can vary from place to place, the essence is the same.
Masala dosa
Rice is a staple of south Indian cuisine and is used in most dishes, including the finger-licking masala dosa. While dosa is a generic south Indian dish, masala dosa has specific origins in coastal Karnataka. The preparation of the rice crèpe is relatively simple: rice and lentils are soaked in water for five to six hours to prepare the batter, which is then cooked on a skillet. The types of filling in masala dosa varies, but is usually a potato and onion curry dipped in chutney.