Indian cuisine is continually put on foodie lists all over the world and no wonder, with the variety of flavors and regions, Indian food is vastly diverse, and not to mention delicious!
Aloo gobi:-
Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices. It is popular in Indian and Pakistani cuisines. It is yellowish in colour, due to the use of turmeric, and occasionally contains kalonji and curry leaves.
Butter chicken:-
The dish was developed in the 1950s by three Punjabi restaurateurs: Kundan Lal Gujral, Kundan Lal Jaggi and Thakur Dass, who were the founders of Moti Mahal restaurant in Delhi, India. The dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.
Rogan Josh:-
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multicourse meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.
Samosa:-
The samosa originated in the Middle East andCentral Asia. It then spread to Africa, Southeast Asia, South Asia, and elsewhere. The term samosa and its variants cover a family of pastries and dumplings popular from north-eastern Africa to western China. The samosa spread to the Indian subcontinent, alongside the spread of , during Muslim rule in the region.
For more:-
https://en.m.wikipedia.org/wiki/Samosa
Tandoori chicken:-
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
Malai Kofta:-
Malai kofta is a popular Indian vegetarian dish made of potato & paneer balls dunked in smooth, rich & creamy gravy. Malai translates to cream and kofta to fried balls. So malai kofta literally translates to koftas dunked in creamy sauce or gravy, There are various versions of making this dish.
Masala chai:-
The term "chai" originated from the Hindustani word "chai", which was derived from the Chinese word for tea, known as "cha". In English, this spiced tea is commonly referred to as masala chai or simply chai,[7] though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte (essentially meaning "tea tea milk") for their version to indicate that the steamed milk, much like a regular caffè latte, is mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.
Matar Paneer:-
Mattar paneer, also known as matar paneer, and mutton paneer is a vegetarian North Indian dish consisting of peas and paneer in a tomato based sauce, spiced with garam masala. It is often served with rice and an Indian type of bread. Various other ingredients are often added, such as "aloo", corn, yogurt or cream.
NAAN:-
The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word naan 'bread' is attested in Middle Persian as naan 'bread, food', which is of Iranian origin, and is a cognate with Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, and Pashto nəγan 'bread'.Naan may have derived from bread baked on hot pebbles in ancient Persia.
BEEF VINDALOO:-
Vindaloo itself is a curry dish popular in the region of Goa. It is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish around. A variety of meats can become a vindaloo dish such as lamb or chicken, but beef vindaloo is one of the most popular versions. A vindaloo paste can be a blend of chillies with cumin, coriander and other authentic spices. Traditionally a very hot curry with tomatoes, onions and of course loads of chillies, but many Indian restaurants ease down the hotness, by adding less chillies. If you want a bit of fire in your mouth, order this dish!
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