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Indian Dishes that have Taken the World by Storm

Tuesday, August 2nd, 2016 Indian Cuisine

It is no wonder why Canadians can’t wait to dig in. Indian Food is a terrific treat of authentic cuisine packed with healthy herbs and spices that feed the soul and all the senses. The aromas are so enticing that the taste buds light up from the first scent. The famous dishes boast gorgeous colors, and one bite is all it takes for the flavor to begin nourishing the soul.

Top 10 Indian Dishes

Butter Chicken:

This Indian dish features chunks of chicken in a mildly spiced curry sauce, marinated overnight in yoghurt, and served with a ball of melting cream or butter on top.

Butter Chicken was made in the kitchen of the Moti Mahal hotel in Delhi, India in the 1950s. The dish has its roots in Punjabi cuisine, and today, it is among India’s best known food all over the world.

Also known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils) and Naan (Indian flatbread).

Tandoori Chicken:

The unique crisp smokiness of this incredibly tender and juicy chicken comes from the tandoor, a cylindrical clay oven, used to cook this Indian specialty.

The tandoor allows the chicken to remain moist and juicy inside while the outside is cooked crispy. Tandoori chicken is yellowish red in color and cooked with red chillies, yoghurt and spices.

It originated in the Punjab before the independence of India and Pakistan. The dish is believed to be invented by Kundan Lal Gujral, a man who ran a restaurant called Moti Mahal in Peshawar, Pakistan.

Chicken Tikka Masala:

A delicious dish in which pre-marinated pieces of chicken are grilled and then added to a thick cream yoghurt and mixed spice sauce called masala, that is then baked in a tandoor oven.

A tomato and coriander sauce is most common, and the sauce usually includes tomatoes , cream, coconut cream and various spices. The sauce is colored orange from using turmeric powder, paprika or tomato puree. Other tikka masala dishes replace chicken with lamb, fish or paneer.

The history of the Chicken Tikka Masala is somewhat unclear.

The small bite sized pieces of Chicken Tikka are said to have been the request of an emperor about 5000 years ago who was terrified of choking on bones.  He ordered his Punjabi chefs to cut his chicken off the bone before cooking in the tandoor.

Another story boasts this popular curry was named a ‘British national dish’ by the Foreign Secretary Robin Cook in 2001. Cook allegedly said that although Chicken Tikka is an Indian dish, the widespread popularity in Britain showed how the British adopt influences from other cultures.

Rogan Josh:

This Indian curry is famous for its thick, flavourful red sauce and tender meat.

Rogan Josh consists of lamb or goat that is slow-cooked in oil. It is then removed and a number of spices, including garlic, ginger, whole black pepper, cardamom, cloves, cinnamon, bay leaves, coriander and red pepper, are added in stages to the hot oil.

The meat is then returned to the pan along with plain yoghurt, and the dish is covered and cooked over low heat until the meat becomes very tender.

Despite its intense red color, it is usually not a particularly spicy curry.

“Rogan” means clarified butter or oil in Persian, or “red” in Hindi, and “josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with intense heat.

Rogan Josh was introduced to Kashmir by The Mughals, whose cuisine was influenced by Persian cuisine. The literal translation for the name of this dish from Kashmir is ‘red lamb’.

Some chefs add tomato paste or tomato puree to their recipes. Others include mild red Kashmiri chillies or paprika in their spice mixture.

The dish’s heat is toned down by the cream that is added at the end.

Malai Kofta (vege-balls in a thick sauce):

Kofta is the vegetarian alternative to meatballs. Malai, meaning cream, and kofta, meaning dumplings is a famous dish that uses nuts and fresh cream as the main ingredients.

Essentially of Mughlai origin, the dish is believed to have been introduced in India in the late 12th century. Food historians suggest that the dish was largely influenced by the richness of imperial Mughal kitchens, and food experts believe these creamy dumplings incorporated the influence of Turkish and Persian food cultures.

The Malai Kofta represents the cooking style that prevailed in Punjab and Delhi before partition.

It is often paired with Naan (Indian flatbread) or Jeera Rice.

Chole (chickpea curry):

Chole is a kind of curried vegetable dish made from chickpeas. Chole may be referred to as Punjabi Chole Masala or Chana Masala as it is made from white chana, a large variety of light colored chickpeas, and flavored with spicy masala seasonings.

It is served hot and accompanied by pooris/bhatooras (fried Indian bread) or steamed white rice.

Palak Paneer (spinach and cottage cheese):

Palak Paneer is an Indian curry made with spinach and cheese. Originating from the Punjab region of Indian, this vegetarian dish is made from puréed spinach, and seasoned with garlic, garam masala, and other spices.

The word palak means “spinach,” and paneer is a type of Indian cheese.

Also known as saag paneer and saagwala, it can be made with greens other than spinach. The word saag means “greens,” and mustard greens are the most common substitute for spinach.

It is said that paneer was an accidental invention by Mongols riding their horses carrying milk in Mushki (bags made of raw-hyde). The heat of the desserts and the rennet in the leather turned the milk into Paneer. The paneer was incorporated into Indian foods during the days of the Mughal empire.

This mildly flavored dish is super healthy and commonly served with an Indian flatbread called roti.

Kaali Daal (black lentils):

In Punjabi, these are also known as Ma Ki Daal or mom’s lentils since they are wholesome and delicious.
Another popular name for it is Daal Makkhani.
Spices consist of chilies, ginger, garlic, coriander powder, cumin powder and chili powder.

Naan (Indian flatbread):

Naan is a very famous Indian flat bread cooked in a clay tandoor oven.

Historical recording of the flatbread was found in the writings of poet Amir Kushrau, dating back to 1300 AD. It was originally cooked in a tandoor oven at the Imperial Court in Delhi.

There are various South Asian flat breads. They are Chappatti, Bhatura, Dosa, Romali, Puri, Luchi, Tandoori Roti, Pitta Bread, Kulcha and Paratha.

The ingredients for making naan usually consists of dry yeast, all-purpose flour, warm water, sugar, salt, ghee and yoghurt.

Eat this delicious bread hot, with popular dishes like Tandoor Chicken or kebabs of different kinds.

Masala dosa:

Mysore, located in the southern part of India is famous for its rice based masala dosa with potato filling.

Also known as Masale Dose, this is a version of the popular South Indian food, dosa. It is made from rice, lentils, potato, methi and curry leaves. It is served with sambar, coconut chutney and onion chutney.

Masala dosa is stuffed dosa. The dosa is made by soaking rice and lentils overnight in water and then grinding them into a batter. The fermented batter is used to make dosa. The stuffing is made from boiled potatoes with a seasoning of mustard seeds, and garnishing of grated coconut, coriander and lemon juice.

Mysore masala dosa has a red chutney made from red chilies, onion and garlic that is put inside the dosa before placing the potato stuffing on top of it.

Never forget desert

Enjoy the Top 10 most ordered dishes in any Indian restaurant, and so much more at Palki Restaurant.

Real authentic Indian Cuisine. Famous dishes served up fresh. Any day of the week. Anytime the craving hits you.