Here’s a fact for you. You may have tasted Indian recipes in restaurants in other parts of the world, but nothing compares to stepping into the country and trying out the original.

If your exposure to Indian food is limited to curries, kormas, and tandooris, know there are miles of fascinating unknown terrain left to explore. Here we look at some of the not-so-known Indian delights ranging from standard dishes to delicacies, and street food from every corner of the country.

And if this is your first dive into Indian food, you are in for a fantastic ride. So, hold tight. Your taste buds might end up bursting with delight.

Honestly, 12 items are just a mugful of water from the ocean of Indian cuisine. But these are some must-try dishes perfect for your first trip to the country.

Dosa

This South Indian delight that has become a popular choice across the globe has an entire day dedicated to it. While World Dosa Day is on the 3rd of March, you can try it anytime from any of the numerous outlets nationwide. While it is often regarded as a breakfast dish, this crispy delight can be eaten anytime during the day.

You can choose between the various options for this dish- plain dosa, masala dosa, rava dosa, paper dosa, onion dosa, well, the list goes on. Traditionally, the fermented batter of rice and black gram is used in making the dosa, and as per some reports, the recipe dates back to the 1st Century AD.

Samosa

Samosa is the quintessential crispy pyramidal street food that is consumed with a cup of hot chai. In its traditional form, the samosa is filled with a spicy mix of potatoes or “aloo”, but some modern varieties use items like broccoli and corn button. While purists will be horrified at such ideas, it adds a lot of variety to the humble samosa.

You will even find Samosa chats being sold as street food in Delhi. These are spiced up with special chutneys and crunchy toppings. Head to Mumbai and you will find the samosa pav, where the samosas are stuffed with bread rolls and served with a variety of chutneys. Since they are deep-fried, samosas have an extended shelf life. So you can pack them for long journeys as well.

Bhelpuri

Supposedly, the streets of Mumbai are the birthplace of the Bhelpuri. But it is now available in all major cities. The snack also has a few legends associated with it. And being affordable, its popularity rose among the people. Another advantage is, bhel puri can be customized to suit your taste buds and there are various versions as well.

The list of ingredients used in this street food is long–puffed rice, onions chopped tomatoes, boiled potatoes, peanuts, chopped coriander, spicy green chutney, and tangy tamarind chutney. The final product is a mixture of complex flavours that is simply delicious. Besides, it is available in dry and wet versions as well. Overall, this is a must-try when you are in India.

Phuchka

This unique street food is known by other names like Gol Gappa or Pani Puri and is available across all the major cities. It is one of the most popular street foods among Indian women, and the taste can vary depending on the state. But if you want to taste the real bomb, head to Kolkata, where almost every street has a vendor selling it.

A spicy mixture of boiled potatoes and chickpeas immersed in a soup of coriander water and tamarind paste and inserted into the fried, crunchy ball. If that doesn’t sound too exciting, wait till you taste it. If you are suffering from mood swings, this is one food item that will surely set things bacl along the right path. 

Biryani

With a lot of history, biryani is one of the most popular dishes across India. While the flavours keep changing in every state the smell of the dish has its own identity and is sure to awaken your taste buds. It is mostly cooked with mutton and chicken but the preparation method differs. So, make your choice.

You can start with the Mughlai biryani in Delhi and then move to the slow-cooked Lucknow biryani of North India. In the south, you have the Hyderabadi biryani which uses fried onions, mint, and coriander leaves, and the Dindigul biryani flavoured with lemon juice and curd. In addition, there is the Kozhikode biriyani of Kerala. 

Head east, and there is the signature Kolkata biryani that includes spiced potatoes. In the west, you have the Kutchi biryani, one of the spiciest you will find.

Thukpa Soup

Thukpa originated in Tibet and then spread to the mountainous belts of India. The term “thukpa” refers to a soup or stew combined with noodles and there are variations like Thentuk Gyathuk, Nepali, and Pathug. It is a simple dish but brings a new variation to the standard dishes made from noodles and you can taste the different flavours with each sip of teh thick broth.

It is said that Thukpa arrived in northern India through the Tibetan refugees. It is also a popular dish in Sikkim, Arunachal Pradesh, and Darjeeling in West Bengal. Enjoying a hot bowl of thukpa while enjoying the chilly Himalayan weather in Darjeeling is a warm experience. You can also try it in Delhi, mainly at Majnu Ka Tila and Dilli Haat. 

Vada Pao

Vada Pao is the iconic street food of Mumbai that took the city by storm within the past 5-6 decades. A few years after its emergence, it became a go-to snack for the city workers and the popularity never stopped rising. Quite simply, it is a fast food that is filling and easy on the pocket.

The bread is stuffed with layers of deep-fried pav made of potatoes, and the spicy taste will leave a delicious taste in your mouth. There are more than 20,000 stalls in Mumbai that sell this snack. Even after the fast-food chain McDonald’s appeared in the city, it could not beat the mass appeal of the humble vada pav.

In 2023, Vada Pav was ranked 13 on Taste Atlas ‘Best Sandwiches in the World’ list. This year it has slipped to rank 20. You can head to Ashok Vada Pav near Kirti College, Dadar for an authentic taste. It is said that Mr. Ashok Vaidya, the owner, is the original inventor of the snack.

Dahi Vada

The Dahi Vada or the Dahi Valla is originally a south Indian dish that has gained popularity nationwide and is commonly served during the Holi parties. This is a vegetarian dish, but since “dahi” or curd is used, it is not vegan. This sweet and zesty preparation is an all-season snack that will captivate your taste buds.

The deep-fried “vadas“ are often served chilled and will melt in your mouth. Add to that the combination of spices and flavoured chutneys that adds to the spicy taste. Whether you want a filler or starter, the multi-purpose Dahi Vada will keep you full for long hours.

Sweets

There are numerous sweets or dessert options in India to drive those with a sweet tooth crazy. You may have heard of the gulab jamuns, laddoos, jalebis, and the Indian version of the ice cream called Kulfi, but plenty of sweet gems are scattered across the country.

Head to the south to try items like the coconut barfi, Mysore pak, or Unniyappam. In the west, there are Rajasthani dishes like ghevar, mawa kachori, moong dal halwa, and balushahi. Plus, there is the delicious dish of payasam or payesh which is home-cooked and often offered to the deities.

But your sweet journey in India will not be complete without visiting Bengal. The region is famous for using chhena, a form of cheese for making sweets. The city of Kolkata has numerous sweet shops, some more than a hundred years old, that sell delightful delicacies like mishti doi, rosogolla, sondesh (there are multiple varieties), rosomalai, langcha and many more.

Lassi

Time to try out a traditional drink. Lassi has been around for a long time and some records suggest that it originated more than 3000 years ago in the region of Punjab. This blended yogurt drink is trendy in Northern India and is perfect for beating the heat. It is delightfully creamy and the sweet-and-sour taste is perfectly refreshing. 

Mostly served chilled, the lassi can be enjoyed in a plain, salted or a more spicy masala variant. There are many other flavours and fruits added to the drink as well. One variant of lassi is also made with buttermilk. The consumption of yoghurt has plenty of health benefits that make it a perfect combination of taste and health.

Aloo Chaat

Does the idea of a dish made from boiled and fried potatoes (aloo), bursting at the seams with flavour sound appealing?

Then the humble aloo chat is one north Indian street food that you cannot miss. You will find street vendors with their carts selling this dish on street corners with scores of customers surrounding them. Do not miss the preparation. It is quite a sight!

Apart from the potatoes, it also has a variety of ground spices, chutneys, sliced onions, coriander, and pomegranate arils. Crispy, soft, comforting and delicious, the aloo chat is a street food that will leave a permanent mark on your palate.

Momos

Momos arrived in India along with the Tibetan refugees who took shelter in the country in the 1960s. Now, it is a popular street food in the eastern and northern belts of the country. The regions they settled in became the momo hotspots of the country. These include hill stations like Dharamshala, Gangtok, Darjeeling, and also the capital city of Delhi.

The momos can be fried or boiled and can be packed with spicy chicken, pork, vegetables, paneer, etc. Multiple restaurants in Delhi serve some of the best momos- both vegetarian and non-vegetarian versions. In the hill stations, you will find small restaurants and street vendors selling the dish. 

One word of caution though: some versions of the gravy can be too hot for you. So check before you dive into this delight.

Winding Up

Ging for some of the famous food in India is a must when you are traveling to the country. But with hundreds of options, it is hard to know where to start. Hopefully, this article will point you in the right direction.

This amazing and diverse variety of flavours ranging from crunchy, spicy delights to sweet treats will allow you to discover the wide range of Indian food.

The truth is, that these top Indian dishes are best tasted in the streets and restaurants in India. If your mouth is watering then the best option is to plan a trip to India.

By Suvajit Banerjee

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