Indian famous foods

The second most populous country in the world, India has enjoyed steady economic growth and has achieved self-sufficiency in grain production in recent years. Despite this, high levels of poverty, food insecurity and malnutrition persist. Around 21.25 percent of the population lives on less than US$1.90 a day, and levels of inequality and social exclusion are very high.

Masala dosa
Arguably South India’s most renowned culinary export, masala dosas are famous the world over. A sort of Indian pancake, dosas are made from a thin batter consisting of rice, flour and lentils. Making dosas is no easy task, with the batter mixture having to soak in water for at least 24 hours before it can be shaped. Once ready, the batter is ladled onto a hot tava (griddle pan) and shaped in a similar way to how the French would shape a crepe. Traditionally, dosas are served folded in half and stuffed with potatoes. Accompaniments like hot sambar give the dish a spicy edge, and whatever you stuff them with, dosas are sure to provide a tasty yet satisfying meal.

Chaat
Synonymous with Delhi street food vendors, chaat is one of India’s most delicious savoury snacks. The name derives from three Hindi words meaning ‘a delicacy,’ ‘licking one’s fingers’ and ‘to devour with relish’ and this dish truly does live up to its heritage. Although there’s now a plethora of different varieties, the original chaat is a wonderful combination of diced potato pieces, crispy fried bread and chickpeas garnished with fresh coriander leaves, yoghurt and dried ginger and tamarind sauce. Make like a local and seek out a local dhaba, where the city’s specialist chaat variety will be available at nearly all times of day.

Dal makhani
Most foodies will have heard of or tasted dal, but there’s nothing quite like tasting the original dish in the country where it originated from. Dal is the Hindi word for lentils, and this soup-like delicacy is made by stewing small black lentils for hours on end. Whilst there are many different varieties of this lentil dish, dal makhani is in a league of its own. It’s considered the best of the best, and is reserved for big events like wedding celebrations. With makhani meaning ‘buttery’ in Hindi, there’s no prizes for guessing how rich and creamy this Indian classic tastes. Head to Punjab, in India’s north, to taste the real deal.

Vada pav
Originating in the traditionally vegetarian state of Maharashtra, vada pav is as close as Indian cuisine gets to veggie burgers. One for carb lovers, vada pav consists of a deep fried potato dumpling placed neatly inside a small bun. The finger food delicacy is generally accompanied by a couple of chutneys and a green chilli, to appeal to the spice loving palettes of Indians up and down the country. Also called a Bombay burger, these mini potato buns can be found in street food stalls across the city of Mumbai.

Stuffed paratha
Punjab’s foodie heritage doesn’t stop at dal makhani. Often eaten at the start of the day, stuffed parathas are seen as the breakfast of champions in northern India. The word paratha derives from the Sanskrit word atta meaning ‘layers of cooked dough,’ and this dish lives up to its moniker. After leaving the dough (or atta) to rest overnight, parathas are made by cooking the dough on a tava before shallow frying. The most common way to eat parathas is to stuff them with a filling of your choosing. Parathas can be stuffed with any number of fillings, but some of our favourites are aloo paratha (stuffed with potatoes) and methi paratha (stuffed with fenugreek).