India is one of the most culturally diverse countries in the world, having been an important hub for trade and commerce throughout the ages. It has a rich tradition of food inspired by the many people who have traveled through this beautiful land and those who have come to call it home.
Hinduism is India’s main religion followed by Islam, Christianity, Sikhism, Buddhism, Zoroastrianism, Judaism, and the Bahá’í Faith. Each of these religions and their people have had a significant impact on the country’s cuisine, merging it into one of the most colorful and flavorful cuisines of the world.
Without further ado, let’s take a look at 50 famous dishes from India that are sure to get your mouth watering and have you planning your next trip to this amazing country that I call home.
1. Dosa or Dosai
Rice and wheat are the two most popular grains consumed by Indians, with rice topping the list. Indians have taken this humble grain and transformed it into a plethora of sweet and savory dishes unlike any other culture in the world.
The humble Dosa is an ode to the unending love between the people of this country and rice. Dosa is the ever-popular South Indian breakfast made with fermented rice and lentil batter. This is usually poured into a thin crispy crepe and served with a side of spiced mashed potatoes, lentil stew called sambar, and coconut chutney.
2. Idli or Idly
Idli or idly is a type of savory rice cake, originating from the Indian subcontinent, popular as a breakfast food in Southern India and in Sri Lanka.
The cakes are made by steaming a batter consisting of fermented black lentils and rice. Traditionally each region has its own version, and it is usually served with Sambar(spiced lentil stew) and coconut chutney.
Newer, contemporary twists on the recipe include button idli, tatte idli, sanna, rava idli, and masala idli – all worth trying!
3. Parathas
Parathas are flatbreads usually made from wheat flour with or without a savory vegetable stuffing. They’re famous around the Indian subcontinent and can also be found in the neighboring countries of Pakistan, Afghanistan, Bangladesh, Sri Lanka, and beyond.
Variations of this humble flatbread include ones stuffed with a spicy potato filling called Aloo Paratha. Parathas are usually served with mint coriander chutney, thick yogurt, and dollops of homemade butter. Modern renditions include parathas stuffed with copious amounts of cheese.
It is a versatile food that can be eaten during any part of the day.
4. Poha
Poha, also known as pauwa, chira, or aval, among many other names, is flattened rice originating from the Indian subcontinent. As the rice is parboiled before flattening it can be served with very little cooking.
This popular breakfast dish is seasoned lightly with cumin and turmeric, and mixed with boiled green peas and toasted peanuts. It makes a quick, healthy start to your day and is usually accompanied with coconut or mint chutney and a generous dollop of curd.
5. Samosa
The Samosa is a deep-fried savory pastry filled with either spiced mashed potatoes, onions, peas, lentils, chicken, or other meats. The recipe varies from region to region.
Samosas can be enjoyed as a part of breakfast, or a midday or evening snack. Originally an Ethiopian dish called Somerset, they are also served during Easter to signify the Holy Trinity. Samosa are served far and wide across the country, and many people fondly relish and enjoy their humble Samosas.
They’re often served with curd, mint chutney, or a sweet date and tamarind chutney.
6. Chole Bhature
Be warned! This sumptuous dish is best enjoyed on an empty stomach! Rich, spicy and heavy, Chole bhature is one of the most popular Punjabi dishes and is a must-try when you visit Delhi.
Don’t be surprised if you find it on the breakfast menu of restaurants across the capital.
It typically consists of deep-fried flatbread (Bhature) paired with a spicy chickpea dish (Chole).Given its popularity with Delhiites, you’ll find this lip-smacking dish at all local food joints and restaurants around the city. It is generally accompanied by a thick, cold glass of Lassi.
7. Medhu Vada or Udin Vada
Medhu Vada or Udin Vada are deep-fried doughnut-shaped fritters from southern India, Their crispy exterior hides a soft, spongy interior. They’re generally made with Urad Dhal (black lentils) and a mix of rice flour, naturally leavened with curd and seasoned with mustard seeds, onions, bits of coconut, and green chilies.
They’re traditionally enjoyed at breakfast, along with Idli or Dosa and served with a side of lentil stew, sambar and coconut chutney.
8. Rava Uppumavu or Upma
Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent. It’s most popular in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra, Gujarat, Odia, and Sri Lanka.
As a breakfast dish, it is cooked as a thick porridge made from dry roasted semolina. Various seasonings and sometimes vegetables may be added, and it may be garnished with a variety of beans (raw or sprouted), cashews, and peanuts.
For a variation called masala upma (known as kharabath in Karnataka), sambar masala or garam masala is added along with red chili powder, instead of green chilies.
9. Akuri on Toast
Akuri is a spicy scrambled egg dish made by the Parsi community of India. Akuri is typically lightly cooked, so the eggs remain loose and slightly runny, mixed with mild spices, and served with bread and salad.
It is believed that the Parsis have a love affair with eggs, as each of their traditional delicacies includes eggs in some form.
They also do not limit eggs only to breakfast. This Akuri recipe is seasoned with onions, tomatoes, with heat from chilies, and creaminess of fresh cream. It is wildly popular in Mumbai because of the large Parsi community in the city.
10. Vada Pav
If you are not a Mumbaikar ( a native or resident of Mumbai), this is something that you should look out for and try when you visit the city, whether for breakfast, lunch, or a teatime treat.
Vada pav is a simple yet sublime sandwich that many Indians hold close to their heart. It generally consists of a deep-fried potato fritter sandwiched between Pav bread.
This is topped with a spicy green mint coriander chutney, as well as a sweet date and tamarind chutney, and accompanied by a deep-fried chili pepper. Irresistible!
11. Bise Bele Bhath
Bise Bele Bhath translates to “Hot Dal Rice.” The dish features daal, rice, and vegetables blended like porridge and served with boondi (deep-fried chickpea flour). It’s authentic Indian soul food at its best.
It is usually seasoned with freshly ground spices and is a popular breakfast or lunch dish across the southern peninsula. It has a unique sweet and savory taste owing to the addition of cane sugar.
12. Appam and Stew
A popular breakfast dish from the southern state of Kerala, it comprises rice hoppers (pancakes) with a thin crispy outer and soft spongy thick center. It is usually served with a vegetable or meat (lamb/chicken) stew made with coconut milk and seasoned with whole spices.
Remnants of the British Raj and their influence over the local cuisine gave birth to this beautiful combination, often referred to as Ishtew and appam. Don’t miss out on this dish if you’re visiting Kerala.
13. Luchi & Alur Dom (Bengali Luchi Aloo Dum)
This popular Sunday morning treat in most Bengali households comprises deep-fried poori bread typically served with a lightly spiced and slightly sweet potato curry made with onions, tomatoes, and seasonings.
Though hailing from the state of Bengal, it can be commonly found in most other states of India as well and is a very popular dish on most menus.
14. Puttu Kadala
For a Malayali, nothing is more comforting than a piping hot plate of Puttu and Kadala curry for breakfast.
A quintessential dish in almost every household in Kerala, Puttu is a preparation of ground rice, layered with coconut shavings (and sometimes banana), and then steamed; while Kadala curry comprises Kala chana, or black chickpeas, cooked in roasted coconut gravy.
Contemporary versions of this humble dish have been made with quinoa, broken wheat, millet, and much more.
15. Bombay Sandwich
The Bombay sandwich is a mixture of the most unlikely ingredients on buttered white bread. Its ingredients can include thin slices of tomatoes, cucumbers, beetroot, onion rings, boiled potatoes, and mint chutney – endless combinations are used to create the most refreshing tangy taste.
You’ll find these sandwiches in every cafe or street of Mumbai. There’s also a toasted version with steamed vegetables inside that provides a totally different texture.
Variations include the addition of paneer, corn, copious amounts of cheese spread, or grated cheese and mayonnaise. It’s an economical and tasty treat aptly made for the busy Mumbaikar to enjoy on the go.
16. Momos
A mouth-watering treat from the North East of the country, these humble dumplings have made their way into the hearts of many Indians.
Momos are thin, wheat flour-based wrappers filled with a savory mix of vegetables or meat. They are either steamed or deep-fried, depending on your choice, and are usually served with a spicy red chili dip.
Popular variations may have a filling of corn, cheese, beef, or even pork.
17. Gobi Manchurian
A fusion of Chinese and Indian influences create this dish that can be found all across the country, transcending cultures and traditional practices.
It’s composed of cauliflower florets, which are battered, deep-fried, and tossed in a spicy tangy sauce made of chili paste, garlic, soy sauce, tomato ketchup, peppers, and spring onions.
These bite-sized snacks are perfectly oily and spicy, with the garlic and green chiles giving it its signature dragon-breath after-burn.
18. Mumbai Frankie
Frankies are made from juicy naan bread coated with an egg and rolled up with mutton or chicken inside.
A unique combination of spices is sprinkled to enhance the flavors. The vegetarian option skips the eggs, and the stuffing includes paneer or potatoes or mushrooms. This famous and uber-popular dish was originally inspired by the Lebanese pita bread wrap.
It is a quick delectable snack that is usually eaten on the go, perhaps served with a side of mayonnaise and ketchup or green mint and chili chutney.
19. Ragada Pattice
This famous Mumbai street food is the combination of the two delicious dishes, Ragda (soft, spicy, strongly-flavored chickpeas) and Pattice (mashed potato shaped into fat patties and fried).
The best way to enjoy it is by combining the ragda with the pattice , and serving with chopped onions, a tangy lip-smacking sauce, and spicy green chutney.
Mix everything together and experience what Mumbai tastes like. It’s usually eaten with a hot pav (bread) on the side and is a perfect warmer during the monsoon season.
20. Thukpa (Noodle Soup)
Thukpa is a Himalayan noodle soup, popular in Tibet, Bhutan, Nepal, and some parts of India. Usually served with meat, it is especially delicious with lean chicken. Thuk” means “heart,” and it is certainly a heart-warming dish. In Bhutan, it is often made with buckwheat noodles.
With more and more Indians embracing the diverse cuisine of the country, dishes such as Thukpa have seen a huge rise in fan following, and are considered delicacies.
Traditionally only made in the Himalayan states, today Thukpa can be found in all major cities.
21. Dahi Puri
Dahipuri, or Dahi puri, is a snack that is especially popular in the state of Maharashtra. The dish is a form of chaat (a small plate of sweet and savory snacks served on the streets of India) and originates from the city of Mumbai.
It is served with mini-puri shells (golgappa), which are best known from the dish pani puri.
Related: 25 Popular Indian Snacks
The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. A small amount of turmeric powder or chili powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell on top of the stuffing.
Finally, sweetened beaten yogurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, moong dal, pomegranate, and finely chopped coriander leaves. What’s not to love?
22. Kachori
Kachori is a spicy deep-fried snack originating from the Indian subcontinent. Alternative names include kachauri, kachodi and katchuri.
It consists of a wheat flour-based outer layer stuffed with a spiced mix of onions, fennel seeds, moong dhal, and chilies.
There is another kind of kachori made in Delhi, called Khasta kachori or Raj Kachori. You may also come across a sweet kachori made with potato, coconut, and sugar.
Kachoris are often served with a chutney made from tamarind, mint, or coriander.
23. Pazham Pori
Sweet banana fritters, or pazham poori, are a famous snack from the southern state of Kerala.
Pazham pori is made from a ripened plantain called nendram pazham, which is a local fruit found in most parts of Kerala. The banana is dipped in a sweetened flour batter and fried till it is golden brown and crispy.
Usually served as an accompaniment for evening tea, this delicacy can also be paired with braised beef for a wonderfully sweet and savory combination.
24. Pani Puri
Pani puri (also called fuchka fhuchka, gupchup, golgappa or pani ke patake) is a snack that originated in the Indian subcontinent and is one of the best-loved street foods.
Pani puri consists of a round or ball-shaped hollow – puri (a deep-fried crisp flatbread), filled with a mixture of cumin-flavored water (known as jaljeera), tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas.
25. Dhokla
Dhokla is a vegetarian dish that is popular in the Indian state of Gujarat and certain parts of the adjacent states. It is made with a fermented batter derived from legumes such as chickpeas, pigeon peas, urad, and rice.
Dhokla can be eaten for breakfast, as the main course, as a side dish, or as a snack.
It’s a soft, fluffy, lightly sweetened yet savory cake that’s perfect to enjoy any time of the day. It’s easy to prepare steamed on the stovetop or even in an Instant Pot.
26. Pav Bhaji
Pav bhaji is a fast food dish consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav).
The dish originated as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city and is now found everywhere from simple hand carts to formal restaurants in India and abroad. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot.
Vegetables in the curry may include potatoes, onions, carrots, chilies, peas, bell peppers, and tomatoes. A soft white bread roll is the usual accompaniment to the curry, but bread varieties such as chapati, roti, or brown bread can also be used and are just as tasty!
27. Butter Chicken (Murgh Makhani)
Butter chicken or chicken makhani is a lip-smacking dish enjoyed by many across the world. It is traditionally a Punjabi dish, and coveted for its rich, creamy texture and flavors.
Today it is a staple of many Indian menus with each chef adding his own twist. Made famous by Indian curry houses across the UK, it’s best enjoyed with garlic-butter naan or basmati rice.
This luscious recipe is made from a base of tomatoes and onions, cooked with sweet spices and nuts, and finished with a hearty serving of butter and fresh cream.
28. Chettinad Chicken Curry
Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the region of – you guessed it -Chettinad – which is a cluster of around 75 villages in Tamil Nadu.
It’s made with chicken marinated in yogurt, turmeric, and a paste of red chilies, kalpasi, coconut, poppy seeds, coriander, cumin, fennel, black pepper, groundnuts, onions, garlic, and gingelly (sesame) oil.
This authentic South Indian dish is famous for its complex mix of roasted spices and is best enjoyed with Malabar parottas.
29. Chicken Tikka Masala
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in a spiced curry sauce which is typically creamy and an orangey-red color. It has been popularized by cooks from South Asia living in Great Britain.
Today, it’s offered at restaurants around the world and was even once described by former UK foreign secretary Robin Cook as “a true British national dish.”
Boneless chunks of chicken are marinated in spices and yogurt, roasted in an oven, and served in the characteristic creamy curry sauce. This is typically made with tomatoes and coriander, but there’s no ‘standard’ recipe for chicken tikka masala. In fact, a recent survey found that in 48 different recipes, the only common ingredient was chicken!
However, the sauce usually includes tomatoes (frequently as puree), cream, coconut cream, and a masala spice mix. The distinctive color of the chicken and the sauce is created by using turmeric, paprika, or tomato puree. Or all three!
30. Biriyani
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with typical Indian spices, rice, and meat, which can be chicken, goat, lamb, prawns, or fish. Each region in India boasts its own variation of the traditional biriyani.
Originally inspired by the Persian roots of the Mughal Empire, today it is a beloved dish that can be found in any part of the country and is the highlight of the most lavish Indian meals. No Muslim wedding would be complete without traditional lamb biriyani as the central highlight of the evening.
The long grain basmati rice is preferred across the north, while the south usually prefers a shorter denser variety of rice called samba. Biryani sometimes includes eggs or vegetables, such as potatoes, according to regional preferences.
31. Chicken Korma
Korma or qorma is a mild dish consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or gravy.
Korma has its roots in the Mughlai cuisine of the Indian subcontinent and its roots can be traced back to the 16th century. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma in Emperor Shahjehan’s royal kitchen.
Today it’s widely enjoyed in India and across the world.
32. Mutton Rogan Josh
Rogan Josh or Mutton Rogan Josh is a hot and spicy traditional lamb curry recipe with origins in Persia which today is wildly popular in Kashmir.
It is prepared using a slow cooking method with a variety of aromatic spices. This dish has a fiery red color and a creamy texture. While biryani and haleem are popular recipes, Rogan Josh follows close behind. Soft and tender mutton pieces cooked in rich gravy and served with Naan can make your lunch or dinner full of bliss.
33. Hyderabadi Haleem
Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. Originally an Arabic dish, it was introduced to the state of Hyderabad in the 18th century, during the rule of the Nizams.
Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. The recipe calls for a mixture of grains such as cracked wheat, rice, and even oats blended with exotic spices such as saffron as well as rose petals to add an unforgettable fragrance.
It is a particular favorite during the Islamic month of Ramadan, being enjoyed for Iftar (the evening meal that breaks the day-long fast), as it provides instant energy and is high in calories.
In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication Status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this prestigious accolade.
34. Rajasthani Laal Maas
A fiery meat curry from Rajasthan, this one is loaded with red chilies. Mutton is cooked in mustard oil and flavored with the local kachri spice. This dish is surely not for the faint-hearted!
With its burst of spices and goodness of meat, it makes a great addition to any dinner party menu. More than that, when garnished with coriander leaves and a generous amount of ghee, Rajasthani Laal Maas has an extremely appetizing appearance. It is best enjoyed with roti or naan.
35. Chicken 65
Chicken 65 is a spicy, deep-fried chicken dish originating from the Hotel Buhari in Chennai. The flavor of the dish comes from the red chilies, but the exact ingredients for this recipe can vary.
It can be prepared using boneless or bone-in chicken, and is usually served with onion and lemon garnish. Vegetarian variations such as Paneer 65 or Gobi 65 use paneer or cauliflower instead.
How did it get its name? Legend has it that the number 65 refers to the 65 different spices or chili peppers added to the dish. Or that it was invented in the year 1965, or even that it is prepared from a bird aged just 65 days – take your pick and enjoy!
36. Chettinad Mutton Masala
This Chettinad Mutton or Lamb Chettinad is a classic South Indian curry, which takes its name from the Chettinad region of southern India. Most of the dishes in this region are eaten with rice and rice-based accompaniments such as dosais, appams, idiyappam, adais, and idlis.
The recipe calls for the following spices to be roasted and ground to a thick paste to form the base of the dish: peppercorn, cardamom, chilies, cinnamon, and coconut. It has a rich, mouthwatering aroma and flavor which is very different from the mildly-spiced creamy dishes of the north.
37. Mutton Mappas
Mutton Mappas is a traditional dish from the southern state of Kerala, characterized by a gravy made out of thick and creamy coconut milk. Mappas can be made with fish, chicken, vegetables, or even eggs.
This dish is best served with appam, idiyappam (string hoppers), rice, and roti. Mappas and stew are similar, but not the same. In a stew, usually green chilies and black pepper are used to spice up the curry. However, in mappas, red chilis and a few other spices are usually added.
Mutton Mappas is delicious but can be a little difficult to eat as the lamb is cut into small pieces and cooked on the bone until it melts in the mouth.
The juicy meat and creamy gravy give the curry an aroma that is truly divine , so if you’re visiting southern India, don’t miss the chance to try it!
38. Mutton Do Pyaza
Mutton do pyaza is a delicious Mughlai dish of Hyderabadi cuisine. It is famous for its delectable flavor and tender texture, along with the generous quantity of onion that give it a unique flavor. This onion base is slow-cooked until caramelized and produces a sweet, rich and mellow nuance of flavors across the entire dish.
With its complex melange of spices, it is the perfect dish for any special occasion.
39. Jhinga Nisha
Jhinga nisha, or jheenga dum nisha, is a traditional Indian seafood dish. Although there are a few regional variations, the dish is usually made with a combination of shrimp, ginger-garlic paste, yogurt, cheese, hot chili peppers, lemon juice, sesame seeds, cinnamon, fenugreek, cloves, and white pepper.
The shrimp are rubbed with ginger-garlic paste, salt, and lemon juice, then marinated the other ingredients. After an hour or so, they are skewered and roasted until lightly golden, and then covered with sesame seed powder and roasted again, retaining the juiciness and plumpness of the freshly-caught shrimps.
40. Prawn Koliwada
Prawn Koliwada is a traditional Indian dish created by Punjabi immigrants who first started selling it in a village called Koliwada in Mumbai. The stars of the dish are fried prawns which are usually served as an appetizer. What characterizes these prawns is their red color coming from the red chili powder.
To prepare, they are first marinated in ginger-garlic paste, red chili powder, lemon juice, and salt. After a short while, the prawns are dipped in a batter consisting of maida flour, cornflour, lemon juice, ajwain, oil, yogurt – and a little more chili powder!
The battered prawns are then fried in oil until they become golden brown, juicy and very spicy!
41. Karimeen Pollichathu
Karimeen pollichathu is a traditional Indian fish dish from Kerala. It’s made by wrapping marinated pearlfish (karimeen) in banana leaves, then grilling it until done. The delicious marinade includes turmeric, chili powder, pepper, lime juice, coconut oil, and salt.
Other ingredients used to prepare this tasty dish include onions, tomatoes, ginger, garlic, green chili peppers, chili powder, turmeric, vinegar, and curry leaves. The ingredients are sautéed and placed on banana leaves before the fish is wrapped in them.
Once prepared, this succulent dish is usually served hot with chapati or rice on the side.
42. Bombay Duck or Bombil Rava Fry
Bombil fry is a traditional Indian dish originating from Maharashtra. It’s prepared with bombil, or Bombay duck, as the main ingredient. Despite the name, it’s not a duck but a fish (lizardfish) that’s found in the waters of Mumbai, and hence the confusing name.
During the times of the British Raj, this fish was transported with the mail (daak) from Mumbai, so the name Bombay duck remained in its colloquial form. For this dish, a fresh bombil fish is cleaned and marinated in lemon juice, turmeric powder, and salt.
43. Nadan Meen Curry
Hailing from Kerala, this coastal Indian fish curry is made by simmering chunks of firm fish in a strongly seasoned sauce that is often infused with coconut milk and spices such as mustard seeds, fenugreek seeds, red chili, and curry leaves.
The curry is traditionally prepared in a clay pot called manchatti. It gets its bright red color and heat from the use of Kashmiri red chili powder, while its distinctive tanginess comes from the addition of kodampuli, or Malabar tamarind.
Other typical ingredients contained in this spicy dish include shallots, green chilis, ginger, garlic, and turmeric powder. There are numerous variations of this curry, and it can be prepared with various types of fish, as long as they are fresh and have firm flesh. Kingfish, seer fish, salmon, wild sea bass, halibut, tilapia, or haddock all make great Nadan meen curry.
44. Goan Crab Masala
The state of Goa has a rich culinary heritage that was influenced by the Portuguese, who used to rule Goa. Crab Masala is a delicious, spicy, Goan-style crab preparation.
In this dish, crabs are cooked in a spicy curry sauce made from onion and tomato and combined with coconut to finish it off. It is usually served with rice, rotis, or bread.
Different spices, such as coriander seeds, fenugreek seeds(methi), black peppercorns, cloves, and dry red chilies, are roasted along with grated coconut , then mixed and added to the thick smooth gravy made with sauteed onion and tomatoes. As it is simmering, marinated crabs are added, to create a wonderfully fresh and flavorful dish.
For more Goan culinary delights, check out our story on the most popular Goan foods.
45. Macher Jhol
Machher jhol, or machha jhola, is a spicy fish curry in the traditional Odia and Bengali cuisines of the eastern part of the Indian subcontinent. It is a very spicy stew that is served with rice.
It is typically liberally seasoned with turmeric, garlic, onions, grated ginger, and Indian spices. Potatoes are added to the curry to make it thicker and more substantial.
Tomatoes are also added to impart the dish with the reddish color, much loved by the people of Bengal.
Various kinds of fish are typically used in Bengali and Odia households, including hilsa (aka ilish), rohu (aka rui or rohi), and catla (aka bhakura).
46. Gulab Jamun
Gulab jamun, often fondly referred to as jamun, is a traditional and famous Indian sweet. It’s prepared from milk fudge that has been deep-fried and then soaked in a thick saffron-based sugar syrup with a hint of anise flavor. It is usually served with ice cream.
In the Hindi language, the word “gulab” means “rose,” and “jamun” is a darkish purple berry (java plum, black plum) available in India. The sugar syrup for gulab jamun is flavored with rose water, and the fried dough balls have a size similar to jamun berries; hence the name “rose berries.”
This treat is made traditionally with dried milk solids, also called khoya or mawa in Hindi. An easy version is also made with milk powder.
47. Gajar Ka Halwa or Carrot Halwa
If there is one dessert that instantly reminds an expat of India, it would have to be the classic carrot halwa. Halwa refers to a sweet pudding made by slow cooking fruit and vegetables along with milk and sugar to achieve a smooth creamy and sweet pudding texture.
It is made by placing grated carrots in a pot with water, milk, sugar, and cardamom, and then cooking until a fudge-like consistency is achieved.
The addition of condensed milk gives this dish a creamy, silky texture making it an absolute delight. The slight hints of cardamom are complemented by the crunch and richness of nuts. It is a simple yet sought-after dish throughout the country.
Contemporary versions use purple and yellow carrots, though the authentic one calls for red carrots.
It is one of the most popular desserts served for Diwali, India’s popular Festival of Lights.
48. Jalebi
Jalebi (also known as jilapi, jilebi, jilipi, zulbia, jerry, mushabak, or zalabia) is a popular sweet snack. It is made by deep-frying a batter of maida flour (plain flour or all-purpose flour) in pretzel or circular shapes, which are then soaked in sugar syrup.
This dessert can be served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water to impart a wonderful fragrance.
Jalebi is eaten with curd or rabri (condensed milk). A popular variation uses condensed milk fudge that is blended with the flour and deep-fried. This is denser and has a milkier flavor. However, whichever version you go for – it’s an unforgettable treat!
49. Mothichur Laduu
Motichoor ladoo is a popular sweet from the North Indian cuisine and is often made during festivals or celebrations. The term ‘Ladoo’ refers to anything round and sweet. Basically, grains, lentils, dried fruits, or nuts can all be converted into ladoo.
Motichur laddu is a soft, delicious melt-in-the-mouth treat made mainly with gram flour, sugar, and spices. The gram flour batter is fried to make tiny balls, or boondi, and mixed with sugar syrup, nuts, or seeds. These ladoos can be flavored with saffron, cardamom, rose water, kewra water, etc.
Ghee or clarified butter is often used in place of oil to enhance the flavor even more.
50. Ras Malai
Ras malai (or rossomalai or rasamalei) is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called rossomalai in Bengali, ras malai in Hindi, and rasa malei in Odia.
Although ras malai is made across the country, it is most popular in the Comilla District in Bangladesh and Kolkata in the Indian state of West Bengal, where it is claimed to have been invented.
Ras malai consists of flattened balls of chhena (cheese curds) soaked in malai (clotted cream) and flavored with cardamom. Once the milk is boiled, a bit of vinegar or lime juice is added to split it. The whey is then discarded, and the milk solids are drained, cooled, and kneaded into a dough. This is divided into small balls which are cooked in hot water with a few drops of rose water to add fragrance. The balls are then cooked in milk with saffron, pistachios, and kheer as stuffing to make a unique and luscious dessert.
Have we forgotten any iconic Indian dishes? Share your favorites with our community in the comments below – we love hearing from you!
Related: 50 Popular Indian Desserts
Related: 20 Most Popular Indian Curries
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