10 Traditional Yummiest Indian Food Which Is Everyone’s Favourite

The Land Of India is characterized by its diversity, an amalgamation of different cultures, traditions and lifestyles… this is what defines India. Adding to the climate, vegetation and wildlife, the foods in this country is equally diverse. The cuisine of each region is influenced by its history and its climate and YES…Ofcourse, Indians do love to talk about their food.

So without any further delay let’s explore the rich and delectable yummy dishes that India have-

It is said that Hyderabadi biryani’s richness of flavour is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately. Biriyani entered the foray of Indian gastronomy with the incoming Mughals, and it hasn’t left with their departure. Hyderabadi Biriyani is found in two types- The Kacchi(raw) and The Pakki(cooked) biryani. Every Indian Love Biriyani Be It Veg Biriyani or Non-Veg Biriyani without any doubt. In India, you can find 16 types of Biriyani and I can bet that you will all the 16 types.

Idli is a small, white, spongy cake made out of lentils and rice. It is usually served with sambar, and yummy white coconut chutney or Sambar. It is mostly popular for breakfast food throughout INDIA and its neighbouring country like SRI LANKA, INDONESIA. The origin of idli is still a subject of debates, with different sources claiming different origins, so some say it is originally from Gujarat, some say it\’s from Karnataka, while the others believe it was invented in Indonesia. Regardless of its origin, idli remains a staple breakfast food in numerous Indian kitchens, the way idli melts in the mouth is just amazing and If you ask me then I\’ll tell you that I can eat Idli for Breakfast, Lunch and Dinner all the time.

Rajma Chawal is a vegetable dish and is a meal itself. Rajma Chawal is extremely popular in North India, you can find this in every restaurant in India, most of the North Indian families eat Rajma Chawal as a complete meal on a tired or a lazy Sunday afternoon and it is one of the most favourite dish around India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico, The combination of Rajma and rice generally lists as a top favourite of North Indians and Nepalis. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. Rajma Chawal is one of my favourite dish which I love to it on weekends with family

A Dosa is a rice pancake, originating from South India, made from a fermented batter. It is somewhat similar to a crepe in appearance. You can found Dosain every street in India as it’s amazingly versatile and easy to prepare within few minutes, Dosa can be filled with a variety of stuffing’s from potatoes to carrots to chocolate to egg and chicken and can serve as a breakfast or lunch item, mostly as a breakfast item.dosa is a staple dish in the entire country, but it is believed that dosa had originated in the south Indian state of Tamil Nadu. It is an ancient dish, whose origins are traced back to the 1st century AD when it was first mentioned in Tamil literature.

One of the most versatile items of Indian food is Parantha and Every Indian love to eat Parantha in there breakfast mostly North Indians, In fact, there are entire lanes like Delhi’s Paranthe Wali Gali which is dedicated to the Paranthas only and there Paranthas are made with a variety of fillings like potato, cauliflower, radish, methi, paneer, egg, chicken and even unusual choices like okra, Aubergines, chillies and gourd. However, the potato and the cauliflower versions of the North Indian Parantha wins hands down for their popularity which is known as Aloo Parantha and Gobhi Parantha

Litti Choukha is from Bihar and has made its way to many international food festivals and graced the covers of pan India gourmet magazines. This dish can be had as an evening snack or can serve as the main course on winter mornings. Litti is made from wheat balls which are stuffed with masala Pitthi which is a mixture of coarsely ground spices along with roasted gram flour. Chokha is made up of charcoal-grilled Brinjals or roasted charred mashed potatoes. Litti Chokha tastes amazing with a delicious dollop of pure ghee on the side. And you should try litti choukha the taste is really amazing.

Vada Pav an iconic Mumbai dish, Every Mumbaiker’s favourite on-the-go snack is the vada pav. The recipe is hard to duplicate because each stall owner has his own secret ingredient, Tastes best when eaten hot with a cup of tea. When I was doing my study In Mumbai I used to eat Vada Pav all the time sometime in breakfast when I woke up late,in luch time aur sometime on Dinner to when I was no mood to cook food or wanted to anything like a proper meal , for me Vada pav is saviour and the taste of vada pav easily beat any food from five star hotel aur Macdonalds. Yes, ofcourse you can eat vada pav in a five star to but it never match the level of road side stalls vada pav.

This special dish of Pav Bhaji from the bylanes of Mumbai is made of mashed steamed mixed vegetables cooked in spices and loads of butter. It is eaten with pav, which is shallow fried in even more butter and served with chopped onions and a piece of lemon. Sometimes cheese and paneer are added too. People from all over India come to Mumbai be it for Traveling or work doesn\’t matter, they all eat pav bhaji for sure. If you ask me where you can get me yummiest Pav Bhaji then it is near the Juhu beach and they sell in a roadside stall, so go and eat it and enjoy its flavour.

Korma is a little sweet creamy meat stew (although it could also be made in a vegetarian version too but I like chicken korma more) with a mild flavour, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chillis, and turmeric. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine. The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India. It is recommended to serve kormas with flatbreads such as chapati, paratha, or naan or some time with rice too.

Chole Puri speciality of North India, chole is a tangy chickpea curry that is commonly consumed as a snack, main meal, or breakfast, it is the most popular vegetarian dish in India, commonly found on railway platforms, at work, in school canteens, or at ceremonies and festive occasions in India and Pakistan and Bangladesh. Chole is made of Chickpeas and Chickpeas are simmered in a combination of spices and herbs, often served with puri but some times with rice or Indian flatbreads such as roti or naan, then garnished with a dollop of yogurt or sour cream. Due to chole puris popularity, there are also regional versions of the dish, such as the Pakistani version called aloo chole, made with chickpeas and potatoes and peas.