IN.04.0001
Aloo Gobi
Aloo gobi (potato and cauliflower curry) is a dry-style North Indian sabzi — potatoes and cauliflowe…
Punjab and northern India
IN.04.0002
Andhra Gongura Mutton
Gongura Mutton is among the most distinctively regional dishes in all of Indian cooking — a spiced l…
Andhra Pradesh, particula
IN.04.0003
Andhra Pesarattu
Pesarattu is Andhra Pradesh's breakfast crepe — a thin, crisp pancake made entirely from whole green…
Andhra Pradesh, India — p
IN.04.0004
Avadhi Kakori Kebab
The Kakori Kebab is the most refined expression of Awadhi seekh kebab tradition — a dish so delicate…
Kakori, near Lucknow, Utt
IN.04.0005
Bengali Chingri Malai Curry (Prawn in Coconut Cream)
Chingri malai curry — tiger prawns cooked in a sauce of fresh coconut cream with whole spice — is Be…
Bengal (West Bengal and B
IN.04.0006
Bengali Machher Jhol (Mustard-Oil Fish Curry — Technique)
Machher jhol — literally 'fish broth' — is the foundational fish preparation of Bengali cuisine, a l…
Bengal (West Bengal and B
IN.04.0007
Bengali Shorshe Ilish (Hilsa in Mustard Paste — Steam Method)
Shorshe ilish — hilsa (ilish) fish steamed or gently cooked in freshly ground mustard paste — is the…
Bengal (West Bengal and B
IN.04.0008
Biryani
Biryani is the great rice dish of the Indian subcontinent — layers of fragrant Basmati, marinated pr…
The Indian subcontinent,
IN.04.0009
Biryani (Full Dum Method — Layered, Sealed, Steamed)
Biryani is one of the most layered and technically demanding rice dishes in the world, with the dum …
Mughal India (16th centur
IN.04.0010
Butter Chicken
Murgh Makhani (butter chicken) was invented in 1950 at Moti Mahal restaurant in Delhi by Kundan Lal …
Delhi, India, 1950. Moti
IN.04.0011
Chana Masala
Chana masala (spiced chickpeas) is Punjabi street food at its finest — dry-roasted chickpeas in a de…
Punjab, northern India. C
IN.04.0012
Chettinad Chicken (Tamil Nadu — Full Spice-Roasting Method)
Chettinad cuisine, from the Chettinad region of Tamil Nadu, is among the most audaciously spiced in …
Chettinad region, Tamil N
IN.04.0013
Chettinad Kuzhambu (Pepper and Tamarind Gravy)
Kuzhambu — the broad category of South Indian tamarind-based gravies — reaches its fullest expressio…
Chettinad region, Tamil N
IN.04.0014
Chicken Tikka Masala
Chicken Tikka Masala is the most ordered dish in British Indian restaurants and is claimed as both t…
Disputed — Punjab/Delhi t
IN.04.0015
Chole Bhature (Punjabi — Spiced Chickpeas and Fried Bread)
Chole bhature is the defining street food and home breakfast of Punjabi culture — a pairing of boldl…
Punjab, India — specifica
IN.04.0016
Dal
Dal is the daily protein of most of India — lentils cooked to a thick, yielding porridge, finished w…
India, documented from th
IN.04.0017
Dal Makhani (Delhi — Long-Simmered Black Lentils with Butter)
Dal makhani is among the most beloved lentil preparations in North India — a dish of black urad dal …
Delhi/Punjab — popularise
IN.04.0018
Dosa
Masala dosa is the iconic South Indian breakfast — a paper-thin, crispy fermented rice and lentil cr…
South India (Karnataka, T
IN.04.0019
Goan Fish Curry (Kokum and Coconut — Coastal Technique)
Goan fish curry is the daily dish of the Goan Catholic and Hindu coastal communities — a preparation…
Goa, India — both Catholi
IN.04.0020
Goan Sorpotel (Pork and Offal — Vinegar Preserved)
Sorpotel is Goa's most complex and historically significant preparation — a slow-cooked, vinegar-pre…
Goa, India — Catholic Goa
IN.04.0021
Goan Vindaloo — Full Method (Pork, Vinegar, Kashmiri Chilli)
Goan vindaloo is one of the most misrepresented dishes in Indian cuisine — in its original form it i…
Goa, India — Portuguese '
IN.04.0022
Gujarati Dal Dhokli (Lentil Soup with Fresh Pasta)
Dal dhokli is Gujarat's most satisfying one-pot comfort preparation — a toor dal (pigeon pea) soup o…
Gujarat, India — a one-po
IN.04.0023
Gujarati Dhokla (Fermented Chickpea Flour Steam Cake)
Dhokla is the most emblematic preparation of Gujarati cuisine — a light, spongy steamed cake made fr…
Gujarat, India — the stat
IN.04.0024
Gujarati Undhiyu (Winter Vegetable Mixed Pot)
Undhiyu is Gujarat's most celebrated vegetarian preparation — a slow-cooked medley of winter vegetab…
Surat and South Gujarat —
IN.04.0025
Gulab Jamun
Gulab jamun — soft, spongy milk-solid spheres soaked in rose-scented sugar syrup — are the most belo…
India, Persia, and Centra
IN.04.0026
Hyderabadi Double Ka Meetha
Double Ka Meetha is Hyderabad's definitive dessert — a bread pudding made from deep-fried bread (loc…
Hyderabad, Telangana — Ni
IN.04.0027
Hyderabadi Haleem (Slow-Pounded Wheat and Lamb)
Haleem is a dish of extraordinary labour and patience — a slow-cooked emulsion of whole wheat, lenti…
Hyderabad, Telangana — de
IN.04.0028
Idli and Sambar
Idli (steamed rice and lentil cakes) with sambar (spiced lentil and vegetable soup) is the canonical…
Tamil Nadu and Karnataka,
IN.04.0029
Kashmiri Dum Aloo (Whole Potatoes — Fennel-Yogurt Sauce)
Kashmiri dum aloo is a vegetarian preparation of great sophistication that epitomises the Kashmiri P…
Kashmir Valley — Kashmiri
IN.04.0030
Kashmiri Rogan Josh (Slow Lamb — Kashmiri Chilli, No Onion Base)
Rogan josh is among the most recognisable dishes of Kashmiri cuisine, but its authentic preparation …
Kashmir Valley — Persian-
IN.04.0031
Kashmiri Wazwan — Roghan Josh Variant (Festive Banquet Context)
The Wazwan is one of the great festive food traditions of the world — a multi-course ceremonial banq…
Kashmir Valley — Kashmiri
IN.04.0032
Keema
Keema (spiced minced meat) is one of the most versatile preparations in Indian cooking — minced lamb…
Mughal India and Persia.
IN.04.0033
Kerala Appam (Fermented Rice Hoppers — Fermentation Timing)
Appam is a fermented rice hopper that is simultaneously a technical achievement and an act of hospit…
Kerala, India — central t
IN.04.0034
Kerala Fish Molee (Coconut Milk Poached Fish)
Kerala fish molee is the most delicate fish preparation in South Indian cooking — a coconut milk-poa…
Kerala, India — associate
IN.04.0035
Keralite Stew (White Stew — Coconut Milk and Cardamom)
Keralite white stew — known simply as 'stew' in Kerala Christian households — is a preparation of st…
Kerala, India — Syrian Ch
IN.04.0036
Korma
Korma is the Mughal court's most refined curry — chicken or lamb braised in a sauce of yoghurt, crea…
Mughal Empire, India. Kor
IN.04.0037
Lucknowi Dum Pukht (Slow Sealed Pot — Awadhi Technique)
Dum pukht — 'to breathe and cook' in Persian — is the foundational cooking philosophy of Awadhi cuis…
Lucknow, Uttar Pradesh —
IN.04.0038
Lucknowi Galouti Kebab (Melt-in-Mouth Minced Lamb)
Galouti kebab — from the Urdu 'gale hua', meaning 'melted' — is the definitive expression of Lucknow…
Lucknow, Uttar Pradesh —
IN.04.0039
Makki di Roti and Sarson da Saag (Punjabi Winter Staple)
Makki di roti and sarson da saag is the defining winter dish of rural Punjab — a pairing so fundamen…
Punjab, India — rural win
IN.04.0040
Manipuri Eromba
Eromba is Manipur's most beloved side dish — a dish that has no real equivalent elsewhere in Indian …
Manipur, Northeast India
IN.04.0041
Marathi Kolhapuri Mutton (Dry-Roasted Coconut Spice Paste)
Kolhapuri mutton is the defining dish of Kolhapur, a city in the southern Deccan region of Maharasht…
Kolhapur, Maharashtra — t
IN.04.0042
Marathi Sol Kadhi (Kokum and Coconut Milk Digestive)
Sol kadhi is the cooling, digestive drink-course of the Maharashtrian and Goan Konkan coastal table …
Konkan coast, Maharashtra
IN.04.0043
Masala Chai
Masala chai is spiced milk tea — the beverage of India, brewed on every street corner, in every kitc…
India. Chai (simply meani
IN.04.0044
Mizoram Bai
Bai is the staple one-pot stew of Mizoram in Northeast India — a dish that defines the daily eating …
Mizoram, Northeast India
IN.04.0045
Naan Bread
Naan is a leavened flatbread baked in a tandoor at 480-500C. The brief contact with the scorching wa…
The Indian subcontinent v
IN.04.0046
Northeast India Pork with Axone
Pork with Axone (pronounced 'ah-khun-eh') is one of the defining dishes of Nagaland in Northeast Ind…
Nagaland, Northeast India
IN.04.0047
Odia Dalma (Lentils with Mixed Vegetables — Eastern Style)
Dalma is the quintessential everyday preparation of Odisha (Orissa) — a dal cooked with mixed season…
Odisha, India — the found
IN.04.0048
Palak Paneer
Palak paneer (spinach and fresh cheese) is the most internationally known vegetarian Indian dish — a…
Punjab, northern India. P
IN.04.0049
Paratha
Paratha is India's layered flatbread — whole wheat dough (atta) rolled out, brushed with ghee, folde…
Punjab and northern India
IN.04.0050
Raita
Raita is yoghurt-based cooling condiment — full-fat yoghurt whisked smooth with cucumber, cumin, cor…
India. Raita (from the Sa
IN.04.0051
Rajasthani Dal Baati Churma (Baked Lentils, Bread, Crumble)
Dal baati churma is Rajasthan's most ceremonial complete meal — a trifecta of preparation that refle…
Rajasthan, India — desert
IN.04.0052
Rajasthani Ker Sangri (Wild Berry and Bean Desert Curry)
Ker sangri is a uniquely Rajasthani preparation built entirely from the desert's indigenous plant li…
Rajasthan, India — specif
IN.04.0053
Rajasthani Laal Maas (Fiery Red Mutton Curry)
Laal maas — 'red meat' in Hindi — is Rajasthan's most famous meat curry, a preparation of extraordin…
Rajasthan, India — specif
IN.04.0054
Rogan Josh
Rogan Josh is the great lamb dish of Kashmir — slow-braised lamb shanks or shoulder in a sauce of Ka…
Kashmir, the northernmost
IN.04.0055
Samosa
Samosa — a triangular fried pastry filled with spiced potato and peas — is India's most ubiquitous s…
Central Asia via Persia t
IN.04.0056
Sindhi Sai Bhaji
Sindhi Sai Bhaji is one of the great slow-cooked vegetable preparations of the Sindhi community — a …
Sindh, now Pakistan — Sin
IN.04.0057
South Indian Sambar
Sambar is the daily lentil and vegetable stew of Tamil Nadu and surrounding South Indian states — on…
Tamil Nadu, Karnataka, An
IN.04.0058
Tamil Nadu Chettinad Idli
Idli is one of the oldest fermented foods in active daily production — a steamed rice and lentil cak…
Tamil Nadu, India — ancie
IN.04.0059
Tandoori Chicken
Tandoori chicken is the ancestor of butter chicken — marinated in yoghurt and Kashmiri chilli, cooke…
Punjab. Kundan Lal Gujral
IN.04.0060
Vindaloo
Vindaloo is Goan — a Portuguese-Indian fusion dish derived from the Portuguese carne de vinha d'alho…
Goa, India. Derived from