Indian cuisine is famous around the world, but anyone who lives here knows there is no single ‘Indian’ cuisine. Instead, the country offers everything from Mughlai kebabs and biryani platters to Gujarati thalis and Bengali sweetmeats. People across the country enjoy crisp dosas and piping-hot idlis with sambar, while Goan cuisine stands out for its Portuguese influence and Konkani seafood.

You may have lived in India for years and still have countless delicious dishes left to discover. From street food to fine dining, every state brings its own flavours, ingredients and culinary traditions to the table. That’s the beauty of living in a multicultural society with such a rich culinary heritage. We’ll take you on a journey through some of the country’s most iconic dishes—exploring what they are, how they originated and why they deserve a place on your must-try list.

Biryani from Hyderabad

 

We have to start with a true classic. Of course, biryani has its variations across the country (Kolkata does its own popular version, as does Lucknow), but visitors to Hyderabad are understandably drawn to its spicy richness. Some variants of Hyderabadi biryani are also known as dum biryani, and the dish is often slow-cooked to achieve the best results. It generally uses quality basmati rice or long brown rice and mutton (or another meat variant), along with a host of carefully chosen spices, and is served at well-known Hyderabadi joints like Paradise, where it is accompanied by dahi, and in overflowing pots at Hotel Shadab, where you can delight in some delicious chicken biryani too. If it’s high-end cuisine and a true sense of royal biryani heritage you’re after, restaurants like Adaa at the Taj Falaknuma cook up their biryani from special hundred-year-old recipe books.

The true origins of biryani, and how it became a fundamental part of our cuisine, are murky. But most people suspect that the dish made its way to us via West Asia (specifically Persia), not least because the word ‘biryani’ has Persian roots. There are several legends associated with the dish. According to some sources, it was brought to us by the Mughals as a military dish. But a primitive version of it may have come from the Timurids in the late 14th century. Whichever route it took, the nawabs of Hyderabad delighted in its flavour, and it was traditionally cooked in the kachchi ghost style, with the meat sealed in with the rice in a vessel to cook overnight.

Xitti Kodi from Goa 

Simply put, Xitti Kodi is a fish curry. But this Goan favourite offers much more than that. Konkani spices give the dish a distinctive flavour, while coconut milk adds richness and raw mango brings a delicious tang. Fish takes centre stage, with pomfret and kingfish among the popular choices. Many people also prepare it with prawns. Spoon the fragrant curry over steamed rice, take a bite, and enjoy the burst of flavours.

Goa’s coastal location makes seafood a staple of its cuisine, which helps explain Xitti Kodi’s popularity. Goan households prepare it regularly, while tourists also seek it out. Its rich, warm and tangy flavours have made it a favourite among seafood lovers. The use of tomato may reflect Portuguese influence, and the dish may have emerged from the blending of Goan and Portuguese culinary traditions. You can find delicious Xitti Kodi at beach shacks across Goa, or you can easily prepare it at home with fresh fish.

Rogan Josh from Kashmir

Some versions include garlic and shallots, while others use ginger. Cooks may also flavour and colour the dish with saffron, alkanet root or the mawal flower. Kashmiri chillies add a gentle heat, while ghee gives the rich curry its characteristic depth.

Today, you can find Rogan Josh at many Mughlai restaurants, often served with hot naan. Traditionally, however, people enjoy it with rice. The dish stands out for its deep red colour, which comes from the natural colours of the spices used in its thick gravy. People also frequently serve Rogan Josh at wedding feasts, but a trip to Srinagar offers an opportunity to experience the dish in its traditional setting.

Idiyappam from Kerala

As a steamed dish, idiyappam has a long history in South Indian cuisine, with roots that date back centuries. Some accounts trace its origins to Sri Lanka, where people continue to prepare and enjoy it today. Traditionally, cooks prepare the rice flour mixture, shape it into thin, noodle-like strands using an idiyappam press, and steam the strands until cooked.

Idiyappam makes a versatile base, so you can enjoy it with a variety of accompaniments. In Kerala, people often serve it with sweetened coconut milk or coconut chutney, while stews and curries also make popular pairings. You can also find dishes similar to idiyappam in Singapore and Malaysia, where they form part of the local food culture and street-food traditions. The next time you visit a South Indian restaurant, skip the usual dosa or idli and give idiyappam a try. You might just find a new favourite.

Chamthong in Manipur

Chamthong is often served with extra fried fish and is eaten with rice. It has a soupy consistency, so it’s perfect for damp and cold days. It’s traditionally consumed piping hot.

Handvo From Gujarat

Handvo is essentially a baked dish that uses lentils and rice. You can also toss in a lot of vegetables and herbs. Traditionally, you make it using a batter of soaked rice and mixed lentils, and let it rest overnight. You then add curd and let the mix ferment. Then add in grated carrots and gourd, coriander, ginger, chillies, and garlic. Once the batter is ready, you can cook it on the stovetop or put it in the oven. You should end up with a crisp and fluffy treat that’s perfect with green chutney. The recipe is quite versatile, and you can always add more vegetables. If you bake it in a large pan, you end up with lots of leftovers to serve to your guests! 

Rasgullas from Bengal