Indian dishes for foreigners can be both exciting and overwhelming. This guide introduces 15 iconic meals every visitor should try, from creamy butter chicken to crispy pani puri. We’ve included regional specialties, spice levels, and tips for enjoying each dish like a local.
1. Butter Chicken – The Ultimate Comfort Food
Origin: Punjab
Best Served With: Garlic Naan or Jeera Rice
If you’re new to Indian food, Butter Chicken (Murgh Makhani) is the perfect introduction. Tender chicken pieces swim in a creamy, tomato-based gravy enriched with butter and cream. The mild spices make it a foreigner-friendly favorite, and it pairs perfectly with warm, fluffy naan.
Pro Tip: Try it at Punjabi dhabas (roadside eateries) for an authentic experience!
2. Biryani – The King of Indian Rice Dishes
Origin: Hyderabad, Lucknow, Kolkata
Best Served With: Raita (yogurt dip)
Biryani is a fragrant, spiced rice dish layered with meat (chicken, mutton, or fish), saffron, and caramelized onions. Each region has its own style:
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Hyderabadi Biryani – Spicy and rich
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Lucknowi Biryani – Mild and aromatic
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Kolkata Biryani – Includes potatoes and eggs
Fun Fact: Legend says Biryani was created to feed Mughal army soldiers!
3. Masala Dosa – South India’s Crispy Delight
Origin: Karnataka, Tamil Nadu
Best Served With: Coconut Chutney & Sambar
Imagine a golden, crispy crepe filled with spiced potatoes—that’s Masala Dosa! Made from fermented rice and lentil batter, this South Indian staple is light yet filling. Dip it in sambar (lentil stew) or coconut chutney for the full experience.
Must-Try Variant: Paper Dosa (extra thin and crispy!)
4. Chole Bhature – North India’s Hearty Breakfast
Origin: Punjab, Delhi
Best Served With: Pickled onions & yogurt
If you love fried bread, Chole Bhature is a must! Soft, fluffy bhature (deep-fried bread) is paired with spicy chole (chickpea curry). It’s a heavy but heavenly dish, often eaten for breakfast or brunch.
Where to Try: Sita Ram Diwan Chand (Delhi) is legendary for this dish!
5. Pani Puri – The Ultimate Street Food Experience
Origin: Mumbai, Delhi
Best Served With: Tamarind & Mint Water
Pani Puri (or Golgappa) is India’s most addictive street snack. Crispy hollow puris are stuffed with potatoes, chickpeas, and filled with spicy-sour mint water. The burst of flavors is unforgettable!
Warning: It’s so delicious, you won’t stop at just one!
6. Rogan Josh – Kashmir’s Fragrant Lamb Curry
Origin: Kashmir
Best Served With: Steamed Rice or Naan
This slow-cooked lamb curry is rich with yogurt, saffron, and Kashmiri chilies (which add color, not extreme heat). The tender meat and aromatic gravy make it a luxurious dish worth trying.
7. Tandoori Chicken – Smoky & Juicy Grilled Perfection
Origin: Punjab
Best Served With: Mint Chutney & Onion Slices
Marinated in yogurt and spices, Tandoori Chicken gets its signature charred smokiness from the tandoor (clay oven). The bright red color comes from Kashmiri chili, not excessive heat.
Best Place to Try: Moti Mahal (Delhi), where it was popularized!
8. Dal Makhani – Creamy Lentil Heaven
Origin: Punjab
Best Served With: Butter Naan or Jeera Rice
Black lentils slow-cooked with butter, cream, and spices—Dal Makhani is comfort in a bowl. It’s rich, velvety, and pairs perfectly with Indian bread.
9. Vada Pav – Mumbai’s Spicy “Burger”
Origin: Mumbai
Best Served With: Green Chutney & Fried Chilies
Often called the “Indian Burger,” Vada Pav is a deep-fried potato patty sandwiched in a bun with spicy chutneys. It’s Mumbai’s go-to cheap, filling snack.
Where to Try: Ashok Vada Pav (Mumbai) is iconic!
10. Pav Bhaji – Buttery, Spiced Veggie Mash
Origin: Mumbai
Best Served With: Buttered Pav (bread rolls)
A mix of mashed vegetables cooked in butter and spices, Pav Bhaji is Mumbai’s street food royalty. The buttery pav (bread) soaks up the flavors beautifully.
11. Malai Kofta – Vegetarian Dumplings in Creamy Gravy
Origin: North India
Best Served With: Naan or Pulao
If you’re vegetarian, Malai Kofta is a must-try. Soft cheese and potato dumplings float in a mild, creamy tomato gravy—similar to Butter Chicken but meat-free!
12. Dhokla – Gujarat’s Soft & Spongy Snack
Origin: Gujarat
Best Served With: Green Chutney
Steamed, fluffy, and slightly tangy, Dhokla is a healthy, fermented snack made from rice and chickpea flour. It’s light, airy, and perfect for breakfast.
13. Fish Curry – Coastal India’s Spicy-Tangy Delight
Origin: Goa, Kerala, Bengal
Best Served With: Steamed Rice
India’s coastal regions serve amazing fish curries:
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Goan Fish Curry (coconut & tamarind-based)
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Bengali Macher Jhol (mustard & turmeric-flavored)
Pro Tip: Try Pomfret or Kingfish for the best experience!
14. Litti Chokha – Bihar’s Rustic Specialty
Origin: Bihar
Best Served With: Ghee (clarified butter)
Litti (wheat balls stuffed with spiced gram flour) and Chokha (smoked eggplant & potato mash) is a smoky, earthy dish loved in North India.
15. Jalebi – India’s Sweet, Syrupy Dessert
Origin: North India
Best Served With: Rabri (thickened milk) or Yogurt
Crispy, coiled, and soaked in sugar syrup, Jalebi is India’s answer to funnel cake. Hot jalebis with cold rabri (sweetened milk) is a divine combo!