India is a wonderful continent known for many things. Not only do thousands of cultures exist in India, but more than 900 languages ​​and dialects have been developed. One of India’s most famous landmarks, however, is its food. Although cuisines vary from city to city and from region to region, many dishes have gained greater popularity than others.

Butter Chicken:

Butter Chicken or Makhan Murg in Hindi is one of the most popular Indian dishes. Makhan, in Hindi, stands for Butter, and Murg means chicken, which literally means butter chicken. Originally from the Indian region north of Punjab, buttermilk has a well-cooked chicken mixed with tomato curry sauce, leading to a famous curry that has gained worldwide fame.

Butter chicken began to be accidentally introduced at the Moti Mahal restaurant in New Delhi where the remaining chicken pieces were mixed with the remaining sauce. This dish is enjoyed with naan, roti, or rice.

Dal Tadka:

Dal Tadka is also a popular Indian dish not only gaining local fame but also international fame. Dal Tadka was originally made from hot coals to give off a hint of smoke but has since become one of the easiest foods in the world.

Making Dal Tadka is a simple process that involves burning a lens or dal, and then seasoning it with traditional Indian spices such as cumin, garlic, and ghee. Dal Tadka goes easily with spices, enough to give it a good taste, but it is not enough to make it intolerable.

Chat:

Next on the list of the best Indian foods is a comprehensive section of street food known as chaat. Chaat in India is usually sold from the temporary stairs on the sidewalks and is a popular dinner or dinner for all types of people from children to office workers to adults.

Among the most popular types of conversations are Bel Puri, Pani Puri, and Samosa Chaat. Although negotiations may be much easier to change based on the region you may be visiting, the food mentioned above is common and can be found almost anywhere you go in India.

Matar Paneer:

Next up is the old Matar Paneer. In Hindi, Matar translates to peas and Paneer refers to fresh cheese made in India, which is one of the main ingredients in this dish. Matar Paneer is a North Indian dish consisting of peas and peas cooked with a soft tomato sauce like Butter Chicken, with the exception of Gar Masala spiced Matar Paneer, a combination of ground spices.

Matar Paneer is traditionally served with Indian bread like naan or aloo paratha but is also eaten by others with rice. Occasionally, other ingredients such as potatoes may be added.

Dhokla:

It comes from the Indian state of Gujarat Dhokla. Dhokla is made from boiled dough found in peas separated from rice and can be eaten with almost any subject. Dhoklas are eaten in India as a side dish, breakfast, as the main course, and even a snack at events such as parties and weddings.

Dhoklas are best served with raw mint sauce and sweet tamarind sauce and are usually yellow. Dhoklas has many variations in them.

They can be prepared with a variety of ingredients with different concentrations of chickpeas.

Rogan Josh:

Last on this list is Rogan Josh. Rogan Josh is a North Indian dish with Muslim influences and originated in Persia or Kashmir. Rogan Josh is a meat curry dish that features a lump of red meat like lamb or goat colored and tasted of alkanet flowers or roots and peppers of Kashmiri.

Rogan Josh edited by both Muslims and Hindus has a huge difference in the way it is edited. Rogan Josh is best served with naan or other Indian bread. It should also be mentioned that Rogan Josh is the basis of British restaurants.

Tandoori Chicken:

Tandoori chicken is another North Indian dish that dates back to 3000 BC. Tandoori Chicken gets its name from a cooking vessel known as Tandoor Oven. It is a cylinder-shaped oven made of burning wood or charcoal. Tandoor Oven is made of clay or metal and gives a different flavor to the food cooked inside it.

Tandoori chicken contains chicken for a few days soaking in yogurt and tandoori masala, a mixture of traditional Indian spices. After this, the chicken is cooked.

Masala Chai:

Next up is not the food, but rather the type of tea. One of the most basic and common ingredients of Indian food is Masala Chai. Masala Chai differs from traditional British or American tea that many people are familiar with. Masala Chai begins with fresh tea leaves found in the tea plantations of Assam or West Bengal.

The black tea leaves are then soaked in hot water and mixed with crushed ginger and cardamom seeds to give it a delicious spark. After the brewing process, milk is added and given hot and fresh.

Pani puri:

Pani puri, or golgappa, is thought to have originated in the northern region of Bihar. Pani puri is a street dish, deep-fried balls made of semolina or wheat.

They are served with spicy potatoes, peas, and bitter tamarind water. Eating Pani puri is self-indulgent, as traditionally you open a deep-fried shell with a spoon before filling it with a delicious consistency.

Most Indians eat each Pani puri with one quick bite, to save any spilled filling from a soft case. This popular street food covers a wide range of countries – everyone from local college students to urban entrepreneurs can be found devouring them.