1. Misal Pav
This Maharashtrian enchant comprises of grew moth beans cooked in some fiery sauce peppered with coriander, onions, tomatoes and some crunchy farsan. In addition, group it with some pav (bread) toasted with butter
2. South Indian Lime Rice
So, the treating of the mustard seeds, curry leaves, and bean stew grant a mellow fieriness that compliments the harshness of the lim.
3. Poha Chivda (Indian Flattened Rice Snack)
Poha is de-husk rice which is beaten into level pieces. In addition, these little bites can enhance the flavour in various ways, so they’re overly versatile for whatever you’re serving them with.
4. Palak Paneer Or Saag Paneer
The spinach gravy is prepared by blending the boiled palak along with ginger, garlic, green chilli and onion. After that, Cottage cheese is either boiled in salt water or pan fried a little and mixed with the spinach gravy.
5. Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)
This curry is Kerala-style and utilizes entire flavours for their sweet-smelling characteristics. Coconut drain, another fundamental piece of Keralan cooking, makes for a somewhat sweet and nutty, velvety base for this curry.
6. Hyderabadi Biryani
Hyderabadi Biryani generally originated as a blend of Mughlai and Iranian cuisine in the kitchen of Nizam rulers. Above all, the Hyderabadi’s swear by this rule and will kill you with an overdose of love by serving you lots and lots of lip-smacking Biryani.
7. Bajre Ki Khichdi
Khichdi is a dish from the Indian subcontinent produced using rice and lentils (dal). however, different varieties incorporate Bajra and mung dal khichdi.
8. Cilantro Fritters (Kothimbir Wadi)
Coriander stars in these herb-y fritters that are fresh outwardly and delicate within. Therefore, the steamed coriander/cilantro cake can be cut into squares and refrigerated for up to a week and fried at whatever point required.
9. Bhakri (Indian Unleavened Rice Bread)
Bhakri is a provincial rice bread that is ideal for sopping up curries or sauces. They’re marginally firmer than naan or roti and puff up the most minor piece in the warmth of the stove.
10. Butter Chicken
Mildly spiced and slightly sweet, butter chicken was, from the start, accessible to all tastes. In addition, like many curries, the secret to a good butter chicken is in the gravy or, as it’s commonly known, sauce.
11. Misa Mach Poora
On the off chance that you are a fish lover, these broiled shrimps are sufficient to give you some foodgasm. So, sprinkling some lemon would simply add on to the salvation.
12. Indian Steamed Rice and Lentil Cakes
These light cakes produced using matured de-husked dark lentils and rice are most loved at breakfast time. In the event that you don’t have an Idli steamer, you can get similar outcomes in a microwave or in a profound plate set in a Chinese wanton bamboo steamer.
13. Chicken 65
The name has a decent ring to it. Some state that this delicacy was the 65th thing in a menu at a military flask in South India and henceforth the name. It’s the name as well as the taste that inspires a cheerful inclination.
Navrattan Korma is a delicious Mughlai dish made with the nine different vegetables, fruit and yoghurt along with a creamy sauce. As a result, a wide variation in the method of preparation is available with different flavours around the country.
15. Chicken Tikka Masala
Chicken tikka masala is a dish of chunks of roast which is prepared by marinating the chicken in a spiced curry sauce. So, the sauce is usually creamy and orange-coloured.