Summary: 12 most famous Indian dishes: traditional recipes from Indian cuisine
Category: Articles · Indian Cuisine | Reading time: 12 minutes
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Indian cuisine is not one cuisine but several at once. The north cooks curries with yogurt and cream, the south builds on rice, lentils and fermented batter, the west on chickpeas and wheat. What connects them is masala – a spice blend that is fried in fat before anything else goes into the pot. This guide takes you through twelve dishes from tomato-rich butter chicken to crisp samosas and teaches you three techniques that underpin the whole of Indian cooking: tempering spices, simmering below boiling point and layering rice.
Quick overview
- Topic / Dish: 12 Most Famous Indian Dishes: Traditional Recipes of Indian Cuisine
- Category: Articles · Indian Cuisine
- Cuisine: Japanese
- Variants included: Butter Chicken – chicken in a smooth creamy tomato sauce with butter and aromatic spices, Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce, Tandoori Chicken – chicken marinated in yoghurt and spices and cooked at high temperature, Biryani – aromatic layered rice with meat, saffron, and a blend of spices, saffron, and a blend of spices, saffron, and a blend of spices, Rogan Josh – slow-cooked lamb in an aromatic sauce with Kashmiri spices, Palak Paneer – Indian paneer cheese in a lightly spiced spinach base, Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions, and aromatic spices, onions, and aromatic spices, onions, and aromatic spices, Dal Tadka – lentils flavoured with fried spices, garlic, onion, and chilli, garlic, onion, and chilli, garlic, onion, and chilli, Masala Dosa – a thin crisp fermented crêpe of rice and lentils with spiced potatoes, Samosa – fried triangular pastries filled with potatoes, peas and spices, peas and spices, peas and spices, Chole Bhature – spiced chickpeas with large fried leavened bhature flatbreads, Naan – traditional Indian flatbread cooked at high temperature in a tandoor
- Key techniques: Indian light lager, dry Riesling, coconut water
- Physicochemical background: A family dinner, dinner with friends, a festive table with several courses, or cooking ahead for several days. Find the full recipe here:
- Common mistakes: Samosa – fried triangular parcels filled mainly with potatoes, peas and spices
- In a nutshell: Twelve recipes from North Indian curries to South Indian flatbreads: butter chicken, tikka masala, tandoori chicken, biryani, rogan josh, palak paneer, chana masala, dal tadka, masala dosa, samosa, chole bhature and naan
- Last updated: Pairing:
WAGUU says: “Indian cuisine is not hot. It is layered – heat is just one of the layers.”
Key facts
| Preparation time: | 10–40 min |
| Cooking time: | 40–600 min |
| Main ingredient: | Chicken thighs, 1000 g (boneless and skinless, diced) (quality specification) |
| Servings: | 6 |
| Difficulty: | Moderately demanding, Easy, Demanding |
Method at a glance
- Searing marinated meat until charred and simmering a tomato and cream sauce
- Shaping triangular parcels from stiff dough and frying in oil
- Semi-covered layered cooking of rice with meat and saffron milk
- Blooming spices in fat and simmering chickpeas in a tomato base
- Blanching spinach and briefly simmering paneer in the spinach base
In a nutshell
- Butter Chicken – chicken in a smooth creamy tomato sauce with butter and aromatic spices: Butter chicken has two layers: the charred flavour of marinated meat and a velvety tomato sauce where the butter must not burn. Order matters – spices must bloom in fat, tomatoes must cook down to sweetness, and butter goes in at the end when the sauce is no longer boiling. Adding butter at the start gives a greasy sauce with a bitter aftertaste
- Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce: Tikka masala rests on two steps that cannot be combined: the meat must get a crust from high heat and the sauce must be made separately. The colour of the crust is what matters – dark spots carry flavour that the sauce alone can never provide. Anyone who puts raw meat into the sauce gets chicken in tomatoes, not tikka masala
- Tandoori Chicken – chicken marinated in yoghurt and spices and cooked at high temperature: Tandoori chicken is made by the marinade and the heat – nothing else. The yogurt slightly tenderises the surface of the meat, the spices penetrate the fibres, and the high temperature brings out the dark red colour. The marinating time and the dry surface of the meat before it goes into the oven are crucial. If you marinate for just an hour and put the meat in wet, you’ll get pale chicken without a crust
- Biryani – aromatic layered rice with meat, saffron, and a blend of spices: Biryani is judged by the grain: the rice must be fluffy, each grain separate yet coated with the meaty flavour base. A semi-sealed pot and a dough seal that keeps the steam in are crucial. Anyone who stirs biryani with a spoon during steaming ends up with rice porridge with meat
- Rogan Josh – slow-cooked lamb in an aromatic sauce with Kashmiri spices: You can recognise rogan josh by its colour: dark red, glossy, with fat that has separated to the surface. Long simmering over gentle heat is what matters, and the yogurt goes into the pan spoonful by spoonful, not all at once. If you pour the yogurt into a boiling base, you get a grainy sauce and tough meat
- Palak Paneer – Indian paneer cheese in a lightly spiced spinach base: Palak paneer is about colour and texture: the spinach must stay bright green and the cheese soft, not mushy. Brief blanching and rapid cooling of the spinach are crucial to preserve chlorophyll. If you cook spinach for a long time, you get a dark mass where the flavour is lost
- Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions, and aromatic spices: Chana masala hinges on one thing: the spices must be bloomed in fat, otherwise they stay raw and the dish tastes like powder. The order matters – first dry spices into the oil, then onions, then tomatoes. Anyone who throws everything into the pot at once gets chickpeas in a thin tomato water
- Dal Tadka – lentils flavoured with fried spices, garlic, onion, and chilli: Dal tadka is a two-step dish and the second step is decisive: hot fat with spices poured into the cooked lentils at the table. The oil temperature is crucial – hot enough for the spices to crackle, but not so hot that the garlic burns. If you add the tadka to the pot at the beginning, you get lentils with a flat flavour
- Masala Dosa – a thin crisp fermented crêpe of rice and lentils with spiced potatoes: Dosa is made from a batter that works on its own – fermentation creates acid and bubbles that make the pancake crisp. The griddle temperature and batter thickness are decisive: too thick batter makes a pancake, too thin batter tears. If you don’t let the batter ferment, you get a soft pancake without flavour and without a crisp crust
- Samosa – fried triangular pastries filled with potatoes, peas and spices: Samosa has three conditions: the dough must be stiff so it doesn’t tear, the filling must be cooled so it doesn’t steam the dough, and the oil must be at the right temperature so the parcel cooks through inside. The oil temperature is decisive – oil that’s too hot burns the surface and leaves the dough raw. Anyone frying in overheated oil gets a dark shell with pale dough inside
- Chole Bhature – spiced chickpeas with large fried leavened bhature flatbreads: Chole bhature has two halves that must be ready at the same time: dark, thick chickpeas and a puffed-up deep-fried bread. The oil temperature for the bhature is crucial – oil that is too cool lets them absorb fat, while oil that is too hot burns the surface and the bread won’t puff. Fry them in oil that’s too hot and you’ll get hard, airless discs
- Naan – traditional Indian flatbread cooked at high temperature in a tandoor: Naan is recognised by its spots: dark brown in places, pale in others, soft on the surface and airy inside. The griddle temperature and dough thickness are what matter – a thin naan stays dry, a thick one won’t cook through. If the dough isn’t proved enough, you get a flatbread as hard as a biscuit
- Result: Once you’ve mastered masala, layering biryani and fermenting dosa batter, the whole of Indian cooking opens up to you – no tandoor required.
Who this guide is for: Beginner – start with dal tadka, chana masala and naan: short method and clear checkpoints. Advanced – reach for butter chicken, palak paneer and samosa, where the marinade and frying in oil are what count. Pro – biryani, tandoori chicken and masala dosa, techniques where layering, dough fermentation and tandoor temperature are what count.
Indian Cuisine in a nutshell
India is a union of cuisines, not one cuisine. The northwest uses yogurt, cream and butter and builds on wheat and the tandoor oven. The south cooks with coconut, tamarind and curry leaves and relies on rice and lentils. The east adds mustard oil and fish, the west chickpeas and wheat. What they share is masala: dry spices dissolved in fat until the aroma appears. The second shared element is the pair of bases – masala (onion, ginger, garlic, tomatoes) and tadka (hot fat with spices at the end). Anyone who masters these two bases can cook half the recipes in this article. Indian cuisine is a union of cuisines, not one cuisine. The northwest cooks with wheat and milk, the south with rice, coconut and tamarind, the east with fish and mustard oil, the west with chickpeas and millet. What connects them is the handling of spices: Indian food is not hot as a whole, it is layered. Sweet, sour, salty, bitter and hot should be distinguishable one after another in a single bite. The oldest layer of the cuisine is cooking from pulses and grains – lentils, chickpeas, barley and rice. The second layer is milk: yogurt as a marinade and sauce base, ghee as a frying fat and paneer as a protein that holds its shape. The third layer is spices from the spice trade – cinnamon, cardamom, cloves and nutmeg, which left their mark mainly on Kashmiri cuisine. The last major layer is the Mughal court cuisine, from which biryani, korma and tandoori come: dishes with yogurt marinades, butter and almonds. Six spices appear in almost every recipe: ground cumin, ground coriander, turmeric, ground paprika, garam masala and whole cumin seeds for tempering in fat. To these belong whole spices according to the dish – cinnamon and cardamom for rice and meat, cloves and bay leaf for dark sauces, dried chilli and tamarind for sour dishes. Garam masala is added only at the end of cooking, because its job is aroma, not heat. Fresh herbs (coriander, mint, curry leaves) are added off the heat, otherwise they turn bitter. Whole spices last twice as long as ground ones and you can grind them in seconds whenever needed. Three techniques underpin the whole of Indian cooking. The first is tempering spices in fat (tadka): dry spices are poured into hot fat and stirred for a few seconds until the aroma appears. The second is building the base gradually (bhuna): onions are fried until golden brown, ginger and garlic are added, then tomatoes, and everything is cooked until the fat separates from the base and stands on the surface in a thin layer. The third is steaming in a sealed pot (dum): meat or rice is sealed in a pot with a dough seal and cooked in steam until the flavours meld. The tandoor is a clay or metal oven fired with charcoal, where the temperature inside exceeds three hundred degrees. Meat is hung on metal skewers, so it cooks in dry heat and its surface tightens into a dark crust while the inside stays juicy. At home, the same result is achieved with a grill, a cast-iron pan heated in the oven or an oven with a baking stone. What matters is a dry meat surface and a high temperature at the start of cooking – wet meat steams in the oven and does not form a crust. The most common beginner mistakes are four. Too low a fat temperature when tempering spices, after which the food tastes like powder. Salt added at the beginning, which draws water out of meat and slows the softening of pulses. Yogurt poured into a boiling sauce, where the milk protein curdles into grains – yogurt belongs in the pot by the spoonful and away from a rolling boil. And a covered pot for a sauce, which traps water and prevents the flavour from concentrating. The last common mistake is too many spices: Indian food should not be bitter or pungent, but balanced. When you start, begin with pulses and rice – dal tadka or chana masala with basmati rice. These dishes are hard to ruin, mistakes can be fixed on the plate with a spoonful of yogurt or a wedge of lime, and they are ready within an hour. The second step is a dish with a yogurt or cream sauce (palak paneer, butter chicken), where you learn to keep the sauce below boiling point. Only then come dishes that require precise temperature: marinated grilled meat, fried flatbreads and layered rice. Heat control in Indian cooking is a matter of time, not strength. Sauces are kept below boiling point, because a rolling boil breaks the emulsion of milk fat and the sauce separates into fat and water. Pulses are cooked uncovered and stirred along the bottom so the starch does not catch. Rice is parboiled in plenty of water and finished in steam in a covered pot. Meat is first seared over high heat to seal the surface, then finished in liquid over low heat. Anyone who swaps these two temperatures gets either meat without a crust or a sauce without body. Fat in Indian cooking is not just a carrier of flavour but also a tool. Ghee withstands a higher temperature than butter, so it is used for tempering spices and frying flatbreads. Coconut milk and cream are added at the end so they do not split. Frying oil must be clean and deep enough for the pastry or flatbread to be fully submerged – in a shallow layer the dough absorbs fat and stays raw inside. Used oil is never poured back into the bottle, because particles from the previous frying remain in it. Dairy products behave differently in Indian cooking than in European. Yogurt is used as a marinade and as a sauce base, but is never boiled hard. Paneer is made by curdling milk with acid and pressing it, so it holds its shape even in a thick sauce; but when boiled it releases water and hardens, so it is added to the sauce only at the end. Ghee is used instead of butter where high temperature is needed, because it contains neither water nor milk protein, which burn easily. Vegetables in Indian cooking are not boiled until soft, but fried until golden brown. Cauliflower, potatoes, aubergine and okra are first roasted in fat or in the oven, and only then added to the sauce. Potatoes are boiled in their skins and peeled only after cooking, so they do not soak up water. Spinach and other leafy greens are blanched briefly and cooled immediately to keep their colour. Okra is dried before cooking and fried dry, otherwise it releases a slime that thickens the sauce undesirably. Rice has the same weight in Indian cooking as the sauce. Basmati is rinsed until the water runs clear, then soaked so the grain stays long and separate. It is cooked in plenty of water and drained the moment the grain is soft at the edge and firm inside. Jasmine rice, which is lighter and more fragrant, is served with fried dishes; sticky rice, eaten by hand, with salads and North Indian dishes. Rice is never stirred with a spoon in the pot, but fluffed with a fork so the grains do not crush. Flatbreads are made from three different doughs and each has a different use. Unleavened wheat dough (roti, chapati) is cooked on a dry griddle and eaten with everything. Leavened dough (naan, bhature) needs time and is baked or fried at high temperature. Fermented rice and lentil batter (dosa, idli) ferments overnight and its flavour is slightly sour. The dough is always made from soft flour and water, salt is added only to the finished dough and fat (ghee or oil) is worked into the flour before the water – only then does the flatbread stay crisp and not tear when rolled. Pulses in Indian cooking are not just boiled. Lentils are rinsed until the water is clear and cooked without salt, because salt prolongs softening. The foam that appears during cooking is skimmed off with a spoon. Tinned chickpeas are rinsed and added only at the end so they do not fall apart. Beans and peas are soaked overnight and cooked in unsalted water. Cooked pulses should be soft but must hold their shape – when they fall apart into a mush, the sauce loses body and the dish turns into soup. Spices are never added whole to a finished dish. Whole seeds are tempered in fat, ground spices are sprinkled into the base and blends like garam masala belong only in the finished dish. The order matters: first whole seeds, then ground spices, finally blends and herbs. When a spice darkens by two shades, it is burnt and the dish will be bitter; when it stays pale and does not smell, there was too little fat or the temperature was too low. Tasting the base before adding liquid is the best way to tell whether the spices are properly tempered.
Butter Chicken – chicken in a smooth creamy tomato sauce with butter and aromatic spices
Chicken pieces are seared in a yogurt marinade, then simmered in a tomato base with butter, cream and garam masala. The sauce is only lightly sweetened and enriched with butter added at the end. Total time 75 minutes, serves 6
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce
Chicken pieces are marinated in spiced yogurt, seared until charred, then simmered in a tomato and cream sauce with garam masala. The char from the grill is what sets this apart from an ordinary curry. Total time 80 minutes, serves 6
Tandoori Chicken – chicken marinated in yoghurt and spices and cooked at high temperature
Chicken thighs are marinated in a spiced yogurt mixture and left to rest in the fridge. They are then cooked at a high temperature until the skin turns dark red and served with onions and lime. Total time 570 minutes including marinating, serves 6
Biryani – aromatic layered rice with meat, saffron, and a blend of spices
Basmati rice is parboiled until half-cooked, the meat is simmered in a spiced yogurt base, and both are layered with fried onions, mint and saffron milk. The pot is sealed and the biryani steams to finish. Total time 105 minutes, base serves 6
Rogan Josh – slow-cooked lamb in an aromatic sauce with Kashmiri spices
Lamb shoulder is coated in yogurt with Kashmiri spices, then slowly simmered in a tomato base with cumin, coriander and ground paprika. The colour and aroma come from the meat itself, not from added colouring. Total time 110 minutes, serves 6
Palak Paneer – Indian paneer cheese in a lightly spiced spinach base
Spinach is briefly blanched, blended, and simmered with onion, ginger, and spices. At the end, cubes of paneer are added and just heated through. Total time 60 minutes, base serves 6
Chana Masala – chickpeas simmered in a spicy sauce of tomatoes, onions, and aromatic spices
Onions are fried with spices until dark, tomatoes are added and the base is simmered into a thick sauce. Chickpeas are stewed in it and garam masala and coriander are stirred in at the end. Total time 55 minutes, base serves 6
Dal Tadka – lentils flavoured with fried spices, garlic, onion, and chilli
Red lentils simmer with tomatoes, ginger and turmeric into a thick porridge. At the end, a tadka is poured in – hot oil with cumin, garlic, onion and chilli that sizzles and releases its aroma. Total time 60 minutes, makes 6 servings
Masala Dosa – a thin crisp fermented crêpe of rice and lentils with spiced potatoes
Rice and lentils are soaked, blended and left to ferment overnight. The batter is then spread on a dry hot griddle into a thin pancake, cooked until crisp and filled with spiced potatoes. Total time 620 minutes including fermentation, makes 6 servings
Samosa – fried triangular pastries filled with potatoes, peas and spices
Thin sheets are rolled from a stiff dough made with plain flour and ghee, then shaped into cones and filled with spiced potatoes and peas. The parcels are fried in oil at the correct temperature until golden brown. Total time 90 minutes, makes 6 servings
Chole Bhature – spiced chickpeas with large fried leavened bhature flatbreads
Chickpeas are simmered in a dark base of onion, tomato and spices with a tea infusion that gives them their colour. They are served with fluffy deep-fried bhature, which are best eaten straight away. Total time 100 minutes, serves 6
Naan – traditional Indian flatbread cooked at high temperature in a tandoor
A dough made from flour, yogurt and yeast is left to rise until doubled. Portions are rolled into ovals, cooked on a searing hot griddle until dark spots appear, and brushed with ghee. Total time 120 minutes including proving, makes 6 servings
WAGUU Pro Tip: Prepare two things in advance: the dry masala in a small bowl and the tadka in a small pan. Tempering spices takes thirty seconds and burnt spices cannot be rescued. When the spices start to smell, they are done – brown colour already means bitterness.
Frequently asked questions
What rice should I use for sushi?
A short-grain variety, ideally koshihikari. It has a higher proportion of amylopectin, so it holds its shape after cooking but is sticky on the surface. Long-grain rice becomes loose after seasoning with vinegar and the roll does not hold.
Also known as: Indian cuisine, North and South Indian cooking, Mughlai cuisine, traditional Indian recipes
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
Conclusion
The twelve recipes in this article cover what is cooked most often in India: three curries from a tomato base, two dishes from a yoghurt marinade, three meat-free dishes from pulses, two fried flatbreads and a flatbread. Together they make a table that can hold a weekday lunch or a festive dinner. Start with the simplest and add one dish at a time – spice is not learned from a recipe but from repetition.
More recipe variations
Starch from the noodles is released into the water and would cloud a clear stock. So cook the noodles in a separate pan and add them to the stock only in the bowl.
Why should the batter not be mixed until smooth?
Long mixing creates a gluten network in the flour that absorbs oil during frying and the coating darkens. So mix only with chopsticks and leave dry patches in the batter.
Why panko and not regular breadcrumbs?
Panko has large dry flakes that create an airy coating when fried. Oil penetrates finer breadcrumbs more deeply and the coating becomes heavy, dark and soft.
Why is meat cut to the same weight?
Pieces of the same weight heat through at the same moment. When pieces of different sizes are on one skewer, the small one dries out and the large one stays raw inside.
Why is there so much cabbage in okonomiyaki?
Cabbage keeps the pancake fluffy and moist inside. The batter is only a binder that holds the strands together. If you use less cabbage, you get a heavy pancake that does not heat through.
Conclusion
The twelve recipes in this article cover what is cooked most often in India: three curries from a tomato base, two dishes from a yoghurt marinade, three meat-free dishes from pulses, two fried flatbreads and a flatbread. Together they make a table that can hold a weekday lunch or a festive dinner. Start with the simplest and add one dish at a time – spice is not learned from a recipe but from repetition.
Beginner – dal tadka, chana masala and palak paneer. They need no marinating or long simmering and mistakes can be fixed on the plate. Intermediate – butter chicken, tikka masala and rogan josh. You learn to keep the sauce below boiling point and add yoghurt by the spoonful. Advanced – biryani, masala dosa and samosa. Fermentation, layering, sealing the pot and oil temperature are what matter.
Choose your recipe
Choose based on how much time you have and what you have at home. Dal tadka, chana masala and palak paneer are ready within an hour. Butter chicken, tikka masala or masala dosa need an hour and a half. Biryani and rogan josh want an afternoon, and samosa or naan go with any meal as a side.
Butter Chicken – chicken in a mild creamy tomato sauce with butter and aromatic spices, a North Indian classic
What matters is searing the meat in a yoghurt marinade and slowly simmering the tomato base with butter. Butter chicken has two layers: the charred flavour of the marinated meat and the velvety tomato sauce in which the butter must not burn. Order matters – the spices must bloom in the fat, the tomatoes must cook down until sweet, and the butter goes in at the end, when the sauce is no longer boiling. If you add the butter at the start, you get a greasy sauce with a bitter aftertaste.
Pairing:
Indian light lager, dry Riesling, salted lassi.
Suitable for:
A family dinner, dinner with friends, a festive table with several courses, or cooking ahead for several days. Find the full recipe here:
Butter Chicken
Chicken Tikka Masala – pieces of marinated chicken in a spiced tomato and cream sauce
What matters is charring the marinated meat to a crust and simmering the tomato and cream sauce. Tikka masala stands on two steps that cannot be combined: the meat must get a crust from high heat and the sauce must be made separately. The colour of the crust matters – the dark spots carry a flavour the sauce alone will never give. If you put raw meat into the sauce, you get chicken in tomatoes, not tikka masala.
Pairing:
Indian light lager, dry Riesling, salted lassi.
Suitable for:
A family dinner, dinner with friends, a festive table with several courses, or cooking ahead for several days. Find the full recipe here:
Chicken Tikka Masala
Tandoori Chicken – chicken marinated in yoghurt and spices and roasted at high temperature
What matters is a long marinade in yoghurt and roasting at high temperature until a dark crust forms. Tandoori chicken is made by the marinade and the heat – nothing else. The yoghurt gently tenderises the surface of the meat, the spices penetrate the fibres and the high temperature draws the colour to a deep red. The marinating time and drying the meat before it goes into the oven are what matter. If you marinate for only an hour and put the meat in wet, you get pale chicken without a crust.
Indian light lager, Riesling, salted lassi.
A family dinner, dinner with friends, a festive table with several courses, or cooking ahead for several days. Find the full recipe here:
Tandoori Chicken
Biryani – aromatic layered rice with meat, saffron and a blend of spices
What matters is partially sealed cooking of the rice in layers with meat and saffron milk. Biryani is judged by the grain: the rice must be fluffy, each grain separate yet coated with the meaty base flavour. The partially sealed pot and a dough seal that keeps the steam inside are what matter. If you stir biryani with a spoon during steaming, you get rice porridge with meat.
Pairing:
Suitable for:
Biryani
Rogan Josh – slow-cooked lamb in an aromatic spiced sauce, typical of Kashmiri cuisine
What matters is searing the meat in yoghurt with spices and slow simmering into a dark sauce. You know rogan josh by its colour: deep red, glossy, with fat that has separated to the surface. Long simmering over a gentle heat and adding the yoghurt by the spoonful, not all at once, are what matter. If you pour the yoghurt into a boiling base, you get a grainy sauce and tough meat.
Indian light lager, Shiraz, salted lassi.
A family dinner, dinner with friends, a festive table with several courses, or cooking ahead for several days. Find the full recipe here:
Rogan Josh
Palak Paneer – Indian paneer cheese in a mildly spiced spinach base
What matters is blanching the spinach and briefly simmering the paneer in the spinach base. Palak paneer is about colour and texture: the spinach must stay bright green and the cheese soft, not overcooked. Brief blanching and rapid cooling of the spinach, which preserves the chlorophyll, are what matter. If you cook the spinach for a long time, you get a dark mass in which the flavour is lost.
Pairing:
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