India is known for its extensive range of curries, complex spices and exciting dishes. Curries associated with the country are known for their long list of ingredients.
With a seemingly never-ending list, spices such as ginger, cumin, garam masala, tamarind and chili are often top of the bill in any mouth-watering dish.
One of the most common myths is that all Indian food has to be spicy.
Plenty of people native to India dislike chili and don’t include it in cooking at all.
Mild food is available in abundance, and is often the better choice as you can really get a taste of the other spices at work.
So, start planning that foodie trip to India because we’ve outlined some of the best curries and dishes that India has to offer by region.
Mumbai is best known for its incredible street food offering.
Although street food is big pretty much everywhere in India, Mumbai in particular is known for its offering as people from all classes eat at vendors round the clock.
It’s generally thought that the street food is better than most restaurants in the city.
A popular dish here is pani puri: a crispy ball of fried wheat filled with tamarind and date purée, chickpeas, potato, onion, chilli, coriander, mint and kala namak water.
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Hyderabad in Andhra Pradesh is the home of biryani.
So, how could we not mention it in this list?
Layers of slow-baked vegetables, meat, nuts, rice and spices make up this cheap and cheerful dish.
It’s available in abundance at the pavement cafes in the Muslim bazaars of the old town.
Or for a slightly more high-end option, go to the antique marbled terraces of the Taj Falaknuma Palace.
When the residents of Kolkata are at home, the popular choice is Bengali food.
However, although you can easily find all the ingredients in the city markets, it is much harder to find Bengali cuisine in restaurants.
When out and about, residents to the city eat a wide range of dishes.
Key ingredients in the area include mustard oil, fish and panch phoron – a five-spice blend of nigella, mustard, cumin, fennel and fenugreek seeds.
Well the cat is finally out of the bag. The hullabaloo in my kitchen the other day, pretty ilish and a medley of veggies, was all towards the preparation of this sublime dish. 🙌🏻🙌🏻 . . Ilish Shukto. A classic delicacy from East Bengal. Gorgeous Ilish. A medley of vegetables. The warmth of ginger. The earthy aroma of radhuni. Delectable !!! 😍😍😍 This new recipe is up on the blog and the link is there in bio . I'm sure, you will enjoy it !!! 👉🏻 . . . . . . . . . . . . . . . . #photographyart #food #food52 #fish #traditionalfood #onlyinbengal #instayum #gastronomad_m #gloobyfood #heresmyfood #styleonmytable #still_life_gallery #theuncommonbox #storiesofindia #storiesofkolkata #photofiefood #foodblogger #ilish #lunch #foodvsco #sodelicious #kolkatafoodie #wearebengal #indianfood #indiashutterbugs #yourshot_india #yummi #eeeeeats #foodblogger #food
As the home of pepper, turmeric and cardamom, Kerala, with its historic spice ports on the Arabian Sea, has been attracting Jewish, Arab, Oriental and European traders from afar for thousands of years.
They in turn have introduced new spices such as chili, cumin, ginger and coriander to create a cosmopolitan and diverse cuisine.
Seafood is huge in Kerala and so a popular dish in this region is fiery red chilli prawns peralan: a fragrant molee of fish poached in coconut milk with curry leaves.
pumpkin erissery or mathanga erissery is one of the essential dishes that is served during onam sadya so it can't get more kerala than this. This recipe is traditionally made with cowpeas or Chawli but I didn't have any at home so I ditched! But I had too much of pumpkin! Pumpkin is an extremely nutrient-dense food, meaning it is chock-full of vitamins and minerals but low in calories. Pumpkin has antioxidants, beta-carotene, vitamin A and a truck load of potassium, and this is just the tip of the iceberg. Just google it once and I'm sure the humble pumpkin will dazzle the health freak in you. Took a pot full of water and added finely chopped pumpkin to boiling water , added salt, tumeric and red chilli powder and let the pumpkin cook ! Ground a paste of a cup of freshly grated coconut, spoon full of cumin seeds and one chilli. Added this to the cooked pumpkin and reduced the curry further more. Finished it off with a tadka of curry leaves, mustard seeds, red chilli and garnish with coriander. Served with rice and ragi papadam yums 😋 #onlyfoodvibes #amillionspices #keralafood #southindianfood #southindia #kerala # keralacuisine #pumpkin #vegetarian #spices #chalrebhoplya #tunuk #tunuk #sendmeahastag #ifyounoticedtheabovehastag #themaharastrianinme #couldntresist #malyali #mallufood #onamsadya #flavoursofsouth
Despite having an extensive coastline providing a plethora of seafood options, Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism.
A popular food option in the region is Gujarati thali, an assortment of dishes arranged as a platter for lunch or dinner.
The arrangement usually includes rotli, dal or kadhi, rice, and sabzi (a vegetable dish, which may be either spicy or sweet).
Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
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