Most Popular Indian Dishes

Indian cuisine encompasses a wide variety of regional cuisines native to India. Indian cuisine is very popular for being spicy and tasty. The cuisine differs across India’s diverse regions as a result of variation in local culture, economics, and geographical location. It is also heavily influenced by religious, traditional and cultural choices. Today, the Indian cuisine is still evolving, as a result of the nation’s cultural interactions with other societies. Here are some of the most popular Indian dishes.

Tandoori Chicken

Popular Indian Dishes

Tandoori chicken is chicken dish prepared by roasting chicken marinated in yogurt and spices in a cylindrical clay oven called a tandoor. Tandoori chicken was invented by the founder of the Moti Mahal Delux restaurant, Kundan Lal Gujral. This dish can be eaten as a starter or appetizer, and as the main course. It is also used as a base chicken in numerous cream-based curries such as butter chicken.


  • 2 pounds chicken, cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon cayenne pepper
  • 1 teaspoon yellow food coloring
  • 1 teaspoon red food coloring
  • 2 teaspoons finely chopped cilantro
  • 1 lemon, cut into wedges


  1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. (Recipe from

Kati Roll

kati roll

Kati roll is a traditional street-food dish originating from Kolkata, India. Normally Kati Rolls are made with marinated chicken or vegetables cooked on a skillet and then served with some green chutney wrapped in parathas.


For the chicken marination:

  • 2 boneless skinless chicken breast
  • 1 tbsp ginger garlic paste (if you don’t find the paste easily, you can also add powder)
  • 1 tsp deli mirch (its kind of an Indian cayenne pepper, only not as hot and gives the marinade a nice red color. If you are not that crazy about the color just add cayenne pepper according to your taste)
  • 1 tbsp coriander powder
  • 1/4 cup yogurt (full fat or low fat whichever you prefer)
  • 1 tbsp lemon juice
  • 1 tsp curry powder
  • 1 tsp tandoori powder (optional)
  • Salt

For the wrap:

  • 5-6 whole wheat tortilla
  • 1/4 cup sliced onion
  • 1/4 cup sliced tomato
  • 1/4 cup green chutney
  • a little chat masala (optional)
  • 1 lime (optional)


  1. First to marinate the chicken, mix all the ingredients together and pour them over the chicken. Give the chicken long little cuts for the marinade to penetrate and mix well. Let it marinate for at least a half hour and at most 24 hours.
  2. Preheat the oven up to 400° F.
  3. Place the marinated chicken on a baking sheet, spray a little bit of cooking spray and cook for 20-25 minutes or until clear juice runs out.
  4. When the chicken is cooked well, take it out from the oven and cover with an aluminum wrap for it to rest for about 5 mins. This makes the chicken juicier.
  5. Slice chicken, onion, and tomatoes.
  6. Now for the wrap, you can either use plain parathas or naan or whole wheat tortillas like I did. Heat them in a skillet.
  7. Smear a thin layer of green chutney and place chicken, sliced onion, tomato & a squirt of lime juice and a pinch of chat masala if you want.
  8. Make a tight wrap and cover with paper or aluminum wrap. (Recipe from

Gulab Jamun


Gulab Jamun is a traditional Indian dessert. It is a small ball of dried milk, slow cooked and boiled in a sugar syrup. This dish is made mainly from milk solids, traditionally from freshly curdled milk. It is often garnished with dried nuts like almonds to enhance flavor. Gulab Jamun is often eaten at festivals, birthdays or major celebrations such as marriages, the Muslim celebrations of Eid ul-Fitr and Eid al-Adha, and the Hindu festival of Diwali. There are various types of gulab jamun and every variety has a distinct taste and appearance.


  • 1 cup dry milk powder
  • 3 tablespoons all-purpose flour
  • 2 tablespoons ghee (clarified butter), melted
  • 1/2 teaspoon baking powder
  • 1/2 cup warm milk
  • 1 tablespoon chopped almonds (optional)
  • 1 tablespoon chopped pistachio nuts (optional)
  • 1 tablespoon golden raisins (optional)
  • 1 pinch ground cardamom
  • 1-quart vegetable oil for deep frying
  • 1 1/4 cups white sugar
  • 7 fluid ounces water
  • 1 teaspoon rose water
  • 1 pinch ground cardamom


  1. In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk and continue to mix until well blended. Cover and let rest for 20 minutes.
  2. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
  3. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium and turn them frequently until lightly golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
  4. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill. (Recipe from

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