A Complete Guide To Popular Indian Dishes

Indian cuisine stands as one of the world's most diverse and flavorful culinary traditions, offering an intricate tapestry of spices, techniques, and regional variations. In the U.S., Indian-Americans are the second-largest Asian-American population, totaling 4.4 million. For restaurants aiming to perfect their Indian menu offerings, understanding the authenticity and complexity of these dishes is crucial for success.

In this article, we’ll outline the essential Indian dishes from butter chicken to palak paneer, and provide best tips and practices on how to perfect them.

The foundations of Indian cuisine

The heart of Indian cooking lies in its mastery of spices and cooking techniques. 

Often regarded as the "queen of Indian cooking," Madhur Jaffrey introduced Indian flavors to the Western world with her books and TV shows, making her an icon in Indian cuisine. "I did not train to cook," Jaffrey said. "When I left home in India, I couldn't cook." So her mother sent her a letter with this simple advice, "Take this, take that, stir that around, roast it a little bit and then cook it until it's done." These words paved the way for her to recreate the dishes she longed for while far from home.

Even if only using a dash of this or that, restaurants must invest in quality spices and understand the art of tempering (tadka) — the process of heating spices in oil to release their essential oils. This fundamental technique forms the base of most Indian dishes and requires careful attention to temperature and timing.

Indigenous ingredients: 

• Rice

• Lentils (Dal)

• Wheat Flour (Atta)

• Chickpeas (Chana)

• Clarified Butter (Ghee)

• Coconut

• Tamarind

• Fenugreek (Methi)

• Paneer (Indian cheese)

Traditional techniques:

• Tempering

• Slow cooking

• Sautéing

• Tandoori cooking

• Seasoning

• Stir-frying

• Smoking

• Braised Cooking

• Marination

• Sun-Drying and Pickling

Essential ingredients and their roles

Spices and spice blends

Tempered in oil to release their full flavors, spices form the base for many curries and dals, providing depth, warmth, and complexity:

• Cumin

• Coriander

• Turmeric

• Garam masala 

• Ginger

• Garlic

• Star Anise

• Cloves

• Cardamom

• Red Chili

Aromatics

Often sautéed together to form the flavorful base of curries, soups, and stews, this combination has savory, slightly sweet, and spicy notes that enhance the depth of the dish:

• Onions

• Garlic

• Ginger

Cooking Oils

Essential for sautéing and tempering spices, ghee, in particular, adds a buttery richness and depth that enhances flavors and creates a smooth texture: 

• Clarified butter (ghee)

• Mustard oil

• Peanut oil

• Coconut oil 

Grains

Integral in Indian cuisine, grains act as a base for many meals, providing sustenance and texture.

• Lentils (dal)

• Basmati rice

• Various grains (e.g., millet, wheat, barley)

Regional variations

Indian cuisine varies significantly by region:

Northern India: 

Known for rich, hearty dishes that often include:

• Dairy products such as cheese, yogurt, and cream

• Wheat-based breads 

• Tandoori and grilled meats and vegetables

• Legumes and lentils 

• Spices and spice blends

Southern India:

Known for rice-based dishes, coconut, and spicy flavors that include:

• Rice and rice-based dishes

• Coconut and coconut products

• Lentils and legumes 

• Spices and curry leaves 

• Tamarind and sour agents (green mango, kokum)

Western India:

Influenced by coastal ingredients, spices, and local grains that include:

• Seafood (fish, prawns, crab)

• Coconut and coconut oil 

• Millets and grains 

• Spices and spice pastes 

• Sweet and savory flavors 

Eastern India:

Known for simplicity and flavors influenced by local ingredients such as:

• Rice and rice-based dishes

• Fish and seafood 

• Mustard and mustard oil 

• Coconut and poppy seeds (posto) 

• Fermented and pickled foods (bamboo shoots, fish, and soybeans)

Central India:

Less distinct as a culinary region but influenced by North and South Indian flavors:

• Wheat and grains (millet, maize)

• Lentils and legumes 

• Spices (cumin, coriander, turmeric, chili powder)

• Aromatics (garlic, ginger, onions)

• Local green vegetables and herbs (fenugreek leaves, spinach, coriander)

• Dairy products (ghee, yogurt, buttermilk)

Essential Indian dishes and their preparation

Chicken Tikka Masala

Britain's adopted national dish served at Indian restaurants.

Key ingredients:

• Chicken (boneless, skinless)

• Yogurt

• Spices (garam masala, cumin, coriander, turmeric, chili powder)

• Ginger and garlic

• Tomatoes or tomato purée

• Cream or coconut milk 

• Cilantro (coriander leaves) 

Preparation tips:

1. Marinate chicken in yogurt-based tikka spice blend

2. Grill chicken pieces until charred but juicy

3. Create a rich, creamy tomato-based gravy

4. Balance cream and tomato perfectly

5. Add honey or sugar to balance acidity

6. Finish with kasuri methi and butter

7. Ensure sauce consistency is neither too thick nor thin dishes and their perfection

Butter Chicken (Murgh Makhani)

This iconic dish requires a precise balance between cream, tomato, and spices. 

Key ingredients:

• Chicken (boneless, skinless)

• Yogurt 

• Spices (garam masala, cumin, coriander, turmeric, red chili powder)

• Ginger and garlic 

• Tomatoes or tomato purée 

• Butter and cream 

• Fenugreek leaves (kasuri methi)

Preparation tips:

1. Marinate chicken for at least 8 hours in yogurt and spices

2. Cook tandoori chicken separately before adding to gravy

3. Add cream at the right temperature to prevent curdling

4. Finish with a splash of kasuri methi (dried fenugreek leaves)

Rogan Josh

This Kashmiri specialty demands attention to detail.

Key ingredients:

• Lamb or goat meat

• Yogurt

• Spices (cardamom, cinnamon, cloves, cumin, coriander, garam masala) 

• Kashmiri red chilies or paprika

• Garlic and ginger 

• Onions

• Ghee or oil 

Preparation tips:

1. Use fresh lamb shoulder cut into uniform pieces

2. Toast and grind whole spices fresh

3.  Cook onions until properly caramelized

4. Maintain slow cooking temperature for tender meat

5.  Balance the ratio of yogurt to prevent splitting

Palak Paneer

A nutritious and flavorful vegetarian option featuring cubes of paneer cheese cooked in a creamy, spiced spinach sauce.

Key ingredients:

• Spinach (palak)

• Indian cottage cheese (paneer )

• Onions and tomatoes

• Spices (cumin, turmeric, garam masala, red chili powder)

• Garlic and ginger 

• Cream or yogurt 

Preparation tips:

1. Blanch spinach briefly to retain color

2. Shock in ice water immediately

3. Purée while spinach is still cool

4. Use fresh homemade paneer when possible

5. Add cream at the end to prevent darkening

Indian street food specialties

Pani Puri

This popular street snack consists of crispy, hollow puris (fried dough balls) filled with spicy, tangy water (pani) and a mixture of flavored ingredients.

Key ingredients:

• Fried dough balls (puris - made from semolina or wheat flour)

• Potato and chickpea filling

• Spiced water (pani - made with a blend of mint, coriander, green chilies, black salt, and tamarind)

• Tamarind or date chutney

• Spices and seasonings (chaat masala, roasted cumin powder, black salt)

Preparation tips:

1. Perfectly crisp puri shells

2. Properly spiced mint-cilantro water

3. Well-seasoned potato-chickpea filling

4. Balanced sweet and spicy chutneys

5. Serve immediately to maintain crispness

Vada Pav

A popular street food from Mumbai, known for its spicy, savory flavors. 

Key ingredients:

• Potato fritter (batata vada - mixed with green chilies, garlic, ginger, turmeric, spices)

• Bread roll (pav) 

• Green chutney (cilantro, mint, green chilies, lemon juice)

• Garlic chutney (garlic, red chili powder, coconut)

• Fried green chilies 

Preparation tips:

1. Perfect potato patty spicing

2. Crispy gram flour coating

3. Fresh soft pav (bread rolls)

4. Authentic dry garlic chutney

5. Green chutney and tamarind chutney

6. Proper frying temperature

7. Serve hot with fried green chilies

Bhel Puri

A popular Indian street food that combines a variety of flavors and textures.

Key ingredients:

• Puffed rice 

• Crispy chickpea flour noodles (sev)

• Vegetables (onions, tomatoes, boiled potatoes)

• Tamarind chutney 

• Green chutney 

• Chaat masala and other spices (chaat masala, cumin powder, salt)

• Coriander leaves (cilantro)

Preparation tips:

1. Fresh puffed rice and sev

2. Properly diced vegetables

3. Balance of sweet and spicy chutneys

4. Right amount of moisture

5. Mix just before serving

Aloo Tikki

A popular North Indian street food made from spiced, crispy potato patties.

Key ingredients:

• Potatoes (aloo) 

• Green chilies and ginger 

• Spices (cumin, coriander, chaat masala, garam masala)

• Breadcrumbs or cornflour 

• Coriander leaves (cilantro)

• Oil or ghee 

Preparation tips:

1. Proper potato mashing technique

2. Correct spice blend

3. Good binding without breadcrumbs

4. Crispy exterior, soft interior

5. Serve with appropriate chutneys

Essential vegetarian dishes

Dal Makhani

A rich and creamy North Indian dish made primarily from black lentils and kidney beans.

Key ingredients:

• Whole black lentils (urad dal)

• Kidney beans (rajma) 

• Butter and cream 

• Tomatoes 

• Ginger and garlic 

• Spices (cumin, coriander, turmeric, garam masala, red chili powder)

Preparation tips:

1. Soak black lentils for at least 8 hours

2. Slow cook for a minimum of 6 hours for authentic taste

3. Regular stirring to prevent sticking

4. Add cream and butter in the final stages

5. Finish with proper tadka of whole spices

Chana Masala

A popular North Indian dish featuring chickpeas in a spiced, tangy tomato-based gravy.

Key ingredients:

• Chickpeas (chana) 

• Onions and tomatoes

• Ginger and garlic

• Spices (cumin, coriander, turmeric, garam masala, dried mango powder)

• Green chilies 

• Coriander leaves (cilantro)

Preparation tips:

1. Soak dried chickpeas overnight

2. Cook with the tea bag for color and flavor

3. Use freshly ground coriander and cumin

4. Balance tartness with amchur powder

5. Finish with ginger julienne and cilantro

Baingan Bharta

A smoky and flavorful North Indian dish made from roasted, mashed eggplant cooked with spices and aromatics.

Key ingredients:

• Eggplant (baingan) 

• Onions and tomatoes 

• Ginger and garlic 

• Spices (cumin, coriander, turmeric, red chili powder)

• Green chilies 

• Coriander leaves (cilantro)

Preparation tips:

1. Soak dried chickpeas overnight

2. Cook with tea bag for color and flavor

3. Use freshly ground coriander and cumin

4. Balance tartness with amchur powder

5. Finish with ginger julienne and cilantro

Aloo Gobi

A classic North Indian dish made with potatoes and cauliflower, flavored with spices and aromatics.

Key ingredients:

• Potatoes (aloo) 

• Cauliflower (gobi) 

• Onions, ginger, and garlic 

• Spices (cumin, turmeric, coriander, garam masala)

• Tomatoes 

• Coriander leaves (cilantro)

Preparation tips:

1. Select fresh, firm cauliflower florets

2. Cut potatoes and cauliflower in uniform sizes

3. Par-cook cauliflower to prevent mushiness

4. Toast cumin seeds until fragrant

5. Control moisture to prevent vegetables from becoming too soft

6. Add ginger and garlic at the right stage

7. Balance turmeric and garam masala

8. Finish with fresh cilantro

9. Ensure veggies maintain their shape while being fully cooked

Rice preparations

Biryani

A flavorful and aromatic rice dish popular across India, made with layers of spiced rice, marinated meat or vegetables, and fragrant spices. 

Key ingredients:

• Aged basmati rice

• Marinated meat or vegetables (chicken, lamb, or goat, marinated in yogurt)

• Yogurt 

• Whole spices (cardamom, cloves, cinnamon, bay leaves, star anise)

• Saffron and fried onions 

• Herbs (mint and coriander leaves) 

Preparation tips:

1. Marinate the meat or vegetables

2. Soak rice for 30 minutes

3. Par-cook rice to 70% doneness

4. Prepare the sauce base

5. Layer with precision

6. Steam on dum (sealed cooking) 

Jeera rice

A simple, fragrant Indian rice dish flavored with cumin and perfect as a side with curries. 

Key ingredients:

• Basmati rice 

• Cumin seeds (Jeera) 

• Ghee or oil 

• Whole Spices (Optional - bay leaves, cloves, green cardamom)

• Coriander Leaves (cilantro)

Preparation tips:

1. Wash rice until water runs clear

2. Toast cumin seeds to proper darkness

3.  Maintain proper rice-to-water ratio

4.  Fluff with a fork after cooking

5.  Finish with ghee

Bread varieties

Naan

A soft, pillowy flatbread traditionally cooked in a tandoor (clay oven) and enjoyed with various Indian dishes. 

Key ingredients:

• All-purpose flour 

• Yogurt 

• Yeast or baking powder 

• Milk or water

• Ghee or butter 

• Salt 

Preparation tips:

1. Proper gluten development in the dough

2. Correct proofing time and temperature

3. Hot tandoor or very hot oven

4. Quick cooking time

5. Brush with ghee immediately

Roti

A simple, unleavened flatbread commonly enjoyed across India, made with just a few ingredients.

Key ingredients:

• Whole wheat flour (atta) 

• Water 

• Salt 

• Ghee or oil (optional)

Preparation tips:

1. Use correct whole wheat flour (atta)

2. Knead dough to the right consistency

3.  Rest dough properly

4.  Cook on the correct temperature

5.  Puff properly on direct flame

Appetizers and snacks

Samosas

A popular Indian snack, known for its crispy, golden exterior and flavorful, spiced filling.

Key ingredients:

• All-purpose flour 

• Potato and peas 

• Spices (cumin, coriander, garam masala, dried mango powder)

• Green chilies and ginger 

• Oil or ghee 

Preparation tips:

1.  Perfect pastry dough consistency

2.  Proper filling temperature

3.  Correct folding technique

4.  Oil temperature control

5.  Proper drainage after frying

Pakoras

Popular Indian fritters made with vegetables or meats coated in a spiced batter and deep-fried until crispy.

Key ingredients:

• Gram flour (besan) 

• Vegetables or meat (onions, potatoes, spinach, and cauliflower or chicken)

• Spices (cumin, turmeric, red chili powder, and carom seeds) 

• Green chilies and fresh herbs 

• Water 

• Oil 

Preparation tips:

1.  Fresh ingredients for filling

2.  Proper gram flour batter consistency

3.  Correct oil temperature

4.  Proper sizing for even cooking

5.  Quick service while hot

Essential accompaniments

Raita

Perfect yogurt side dish needs:

Key ingredients:

• Yogurt

• Vegetables or fruits (cucumber, tomatoes, onions, grated carrots, pineapple, pomegranate)

• Spices (cumin powder, chaat masala, black salt)

• Fresh herbs (cilantro or mint)

• Green chilies (optional)

Preparation tips:

1.  Strain yogurt properly

2.  Grate cucumber and drain well

3.  Balance spices carefully

4.  Chill appropriately

5.  Garnish attractively

Chutneys

Flavorful Indian condiments made with fresh ingredients and spices, add a tangy, spicy, or sweet element to meals. Some chutneys include mango, tamarind, and mint.

Key ingredients:

• Base ingredients (mint, coriander, coconut, or tamarind)

• Spices (cumin, mustard seeds, chaat masala)

• Aromatics (garlic, ginger, green chilies)

• Acidic elements (lemon juice, tamarind, or vinegar)

• Sweeteners (optional - jaggery or sugar)

Preparation tips:

1.  Gather fresh ingredients

2.  Blend ingredients 

3.  Add acidity

4.  Blend again until proper consistency

5.  Adjust seasoning

6.  Appropriate storage

Desserts

Gulab Jamun

A popular Indian dessert made of deep-fried dough balls soaked in a fragrant sugar syrup.

Key ingredients:

• Milk powder or khoya (mawa)

• Flour 

• Baking powder or soda.

• Ghee or oil 

• Sugar syrup (sugar, water)

• Cardamom, rose water, or saffron (optional) 

Preparation tips:

1.  Correct khoya (reduced milk solids) quality

2.  Proper dough consistency

3.  Correct oil temperature

4.  Right sugar syrup density

5.  Proper soaking time

Kheer

A creamy and traditional Indian rice pudding made with milk, rice, and sweetened with sugar, often flavored with spices and garnished with nuts. 

Key ingredients:

• Milk 

• Rice (basmati or any short-grain rice)

• Sugar 

• Cardamom 

• Nuts and dried fruits (almonds, pistachios, raisins)

• Saffron (optional) 

Preparation tips:

1.  Right rice variety

2.  Slow cooking process

3.  Proper milk reduction

4.  Correct sweetness level

5.  Appropriate garnishes

Best practices for restaurants

Kitchen organization and workflow

For restaurants to efficiently produce these dishes:

• Organize mise en place properly

• Prepare basic gravies in advance

• Maintain proper storage of spices

• Keep garnishes ready

• Ensure proper equipment maintenance

Ingredient sourcing

Quality control measures include:

• Build relationships with Indian grocery suppliers

• Source fresh herbs multiple times per week

• Use authentic Indian spices

• Maintain consistent quality standards

• Seasonal menu adjustments

Service standards

For optimal dining experience:

• Train staff on proper pronunciation

• Educate servers about ingredients and preparation methods

• Provide guidance on traditional eating methods

• Offer customization options

• Maintain appropriate serving temperatures

Health and safety considerations

Important aspects include:

• Proper storage of fresh herbs

• Temperature control for proteins

• Regular cleaning of herb storage

• Allergen awareness

• Hygiene standards

• Cross-contamination prevention

Modern adaptations and innovations

Contemporary Indian restaurants are exploring:

• Plant-based alternatives

• Gluten-free options

• Fusion concepts

• Health-conscious modifications

• Sustainable ingredients

While innovation is welcome, maintaining authenticity remains crucial through:

• Traditional cooking techniques

• Authentic flavor profiles

• Proper ingredient combinations

• Respect for cultural significance

• Balance of old and new

Indian food made the right way

Mastering Indian cuisine requires dedication to authenticity, attention to detail, and respect for traditional techniques. Restaurants must invest in proper training, equipment, and quality ingredients to successfully recreate these beloved dishes. The key to success lies in understanding that each dish has its own unique requirements and techniques that must be respected and maintained for optimal results.

The complexity of Indian cuisine means that shortcuts rarely work — it's essential to commit to proper processes and techniques. Restaurants that master these fundamentals while maintaining consistency will find success in serving authentic Indian dishes that keep customers coming back for more. With proper planning, organization, and execution, Indian restaurants can create an authentic dining experience that honors this rich culinary tradition while meeting modern dining expectations.