Top 10 Must-Try Traditional Food In India

 

1) Masala dosa

Masala dosas are arguably South India's most well-known culinary export and are well-known all over the world. Dosas are a type of Indian pancake prepared with a thin batter made of rice, wheat, and lentils. The batter mixture must soak in water for at least 24 hours before it can be moulded, making the process of making dosas difficult. When the batter is prepared, it is poured onto a heated tava (griddle pan) and fashioned like a crepe in the French way. Dosas are typically served with potatoes inside and folded in half. The dish has a spicy edge when served with accompaniments like hot sambar, and no matter what you fill the dosas with, they will make for a delicious and filling lunch.

2) Chaat

Chaat is one of India's most mouthwatering savoury appetisers and is often associated with street food vendors in Delhi. This meal definitely lives up to its history; the name is a combination of three Hindi words that indicate "a delicacy," "licking one's fingers," and "to devour with enjoyment." The original chaat is a delicious blend of diced potato pieces, crispy fried bread, and chickpeas topped with fresh coriander leaves, yoghurt, dried ginger, and tamarind sauce, despite the fact that there are now a profusion of different versions. Consider eating at a neighbourhood dhaba, where you may find the specialty chaat variety of the city almost anytime of the day.

3) Dal makhani

Although most foodies may have heard of or tried dal, there is nothing quite like eating the dish's authentic version in its place of origin. The word "dal" in Hindi refers to lentils, and little black lentils are stewed for many hours to produce this delicious soup-like dish. Despite the fact that there are various variations of this lentil dish, dal makhani is in a class by itself. It's the pinnacle of luxury and is saved for special occasions like wedding receptions. There are no rewards for predicting how rich and creamy this Indian favourite tastes since the word "makhani" in Hindi means "buttery." To experience the genuine article, travel to Punjab in northern India.

 

4) Vada pav

Vada pav, which has its origins in the primarily vegetarian state of Maharashtra, is the closest thing Indian food has to a vegetable burger. Vada Pav is a dish for carbohydrate lovers and consists of a deep-fried potato dumpling neatly tucked within a little bun. To appeal to the spicy palates of Indians across the nation, the finger food delicacy is typically served with a few chutneys and a green chilli. These little potato buns, often known as Bombay burgers, are sold at street food stands all across Mumbai.

 

5) Stuffed paratha

The culinary history of Punjab extends beyond dal makhani. In northern India, packed parathas are frequently consumed as breakfast and are revered as the meal of champions. The term "paratha" comes from the Sanskrit word "atta," which means "layers of fried dough," and the food certainly lives up to that description. In order to make parathas, the dough (or atta) is cooked on a tava before being shallow fried the next day. The most popular way to consume parathas is to fill them with your preferred filling. Although there are countless filling options for parathas, some of our favourites are the aloo paratha and methi paratha (stuffed with fenugreek).

6) Dhokla

The Gujarati delicacy dhokla is a savoury vegetarian snack consisting of rice and split chickpeas and is hailed as the regional food of northwest India. Gujaratis eat it for breakfast, lunch, and occasionally even as a snack or side dish; it tastes better than it sounds. Dhokla is another meal that requires hours to prepare because it requires soaking the rice and split chickpeas in equal parts for an entire night. The dish is then spiced up and given a boost of volume with the addition of baking soda, ginger, chilli, and coriander. This Gujarati specialty, which is typically served with fried chilli and coriander chutney, is incredibly mouthwatering.

 

7) Barfi

Since the word "barfi" can be used to refer to a variety of Indian sweets, we've cheated a little bit here. But milk barfi is the most common variety. Naturally, the ingredients used to make these milk-based sweets are milk powder, condensed milk, ghee, and cardamom powder. Although barfi won't help anyone achieve their fitness goals, these decadent, fragrant treats are sure to make anyone who tries them grin. Even while these treats are typically given as good luck offerings at events like wedding ceremonies, there's nothing stopping you from stopping by the candy store to pick one up to go with your afternoon chai.

8) Pani puri

The northern Indian state of Bihar is said to be the source of pani puri or gol guppa. Pani puri, which are hollow deep-fried balls composed of wheat or semolina, make the ideal street food. They come with hot tamarind water, chickpeas, and spicy potatoes. Pani puri eating is a unique experience because the top of the deep-fried shell is typically cracked open with a spoon before the filling is added. To prevent any contents from pouring out of the delicate case, the majority of Indians consume each pani puri in a single fast bite. The majority of the nation is united by this infamous street food; everyone from neighbourhood college students to urban businesspeople may be spotted gorging on them.

9) Idli

Idli are widely consumed throughout South India and are frequently compared to dosa as breakfast foods. Idli are a sort of light savoury rice cake that are eaten first thing in the morning. These rice cakes are dangerously simple to consume since they are made by steaming a batter made of fermented black lentils and rice. Idli are typically eaten with sambar, coconut-based chutneys, or hot fish curries because they are somewhat tasteless on their own. Idli has developed into many distinct variations over the years, so you're likely to discover one that pleases your palate.

10) Masala chai

The most well-known export from India is masala chai, which is sold everywhere from upscale restaurants to chaiwallas at train stations. Although this traditional Indian tea is available in many various diluted forms all over the world, the real thing can only be found in India. On the stove, black tea is brewed with a combination of flavorful spices and herbs to create authentic masala chai. Green cardamom pods, cinnamon sticks, ground cloves, and black pepper are the traditional spices added to tea to produce a lovely aroma. Nothing beats enjoying a steaming cup of real masala chai first thing in the morning!