Discover the culinary heritage that spans millennia, from royal kitchens to regional specialties
Discover the rich history of biryani, a Mughal-era mixed rice dish combining Persian pilau and Indian spices, now beloved across South Asia.
Butter chicken (murgh makhani) is a creamy Delhi curry created by Kundan Lal Gujral and Kundan Lal Jaggi, featuring chicken in a rich tomato-butter sauce.
Discover Dum Pukht, the ancient Mughal slow-cooking technique perfected in Awadh that revolutionized Indian cuisine through dough-sealed containers.
Aromatic basmati rice layered with meat, perfected in Nizam's kitchens. A culinary masterpiece blending Mughlai and Hyderabadi traditions.
Rasgulla is a beloved syrupy dessert from eastern India made from chhena dumplings cooked in sugar syrup, originating from West Bengal and Odisha.
Discover the rich history of samosa, a beloved South Asian fried pastry with Middle Eastern origins, now a quintessential Indian snack enjoyed worldwide.
Vada Pav, the beloved Bombay burger invented in 1966, is Maharashtra's iconic vegetarian street food featuring a spiced potato fritter in a soft bread bun.
Chole bhature is a beloved North Indian dish combining spiced chickpea curry with fluffy fried bread, popular as breakfast and street food across India.
Dal Makhani, a modern Punjabi delicacy created by Kundan Lal Gujral, features slow-cooked black lentils with butter and cream, now beloved across India.
Gulab jamun is a beloved Indian dessert of deep-fried milk-solid dumplings soaked in fragrant rose-cardamom syrup, popular across South Asia and beyond.
Explore the rich history of Halwa, a sweet confection spread across Middle East, South Asia, and beyond, with its diverse regional variations in India.
Idli is a nutritious South Indian breakfast staple made from fermented rice and lentils, enjoyed across India and Sri Lanka with sambar and chutney.
Jalebi is a beloved sweet of West Asian origin, popular across the Indian subcontinent, made from fermented batter fried in spiral shapes and soaked in syrup.
Kheer is a traditional rice pudding from ancient India, flavored with cardamom and saffron, served at festivals and celebrations across the subcontinent.
Korma is a rich Mughal curry featuring meat or vegetables braised with yogurt and aromatic spices, creating a signature thick, creamy gravy.
Lassi is India's most popular traditional yogurt drink, especially cherished in Punjab as the ultimate summer refreshment and cultural staple.
Masala chai is a traditional Indian spiced tea made with black tea, milk, aromatic spices, and sugar—a beloved beverage across South Asia.
Masala dosa is South India's beloved fermented rice crepe filled with spiced potato curry, served with chutneys and sambar throughout the day.
Naan is a leavened, oven-baked flatbread with ancient origins, characterized by its fluffy texture and golden-brown spots from tandoor cooking.
Paneer tikka is a popular North Indian vegetarian dish of marinated cheese chunks grilled in a tandoor, originating as a meat-free alternative to chicken tikka.
Paratha is a beloved layered flatbread native to the Indian subcontinent, first mentioned in early medieval Sanskrit texts, and now enjoyed worldwide.
Pav bhaji is Mumbai's beloved street food featuring spicy mashed vegetables served with buttered bread rolls, originating in Maharashtra as both snack and meal
Rogan Josh is an aromatic curried meat dish from Kashmir, featuring lamb or goat in a vibrant red gravy, and a centerpiece of the traditional Wazwan feast.
Tandoori chicken is a signature Indian dish of yogurt-marinated chicken roasted in a clay tandoor, popularized by Moti Mahal restaurant in 1940s Delhi.
Vindaloo: A fiery Goan curry born from Portuguese carne de vinha d'alhos, transformed into a global icon of Indian cuisine through British-Indian adaptation.