India’s culinary landscape is as vast and diverse as the country itself, offering a feast for every sense. From the fragrant spice bazaars of Kerala to the sizzling street stalls of Delhi, every region tells its own story through flavour.
Malai Kofta
A luxurious North Indian dish featuring tender, golden-fried balls of potato and paneer, served in a velvety, mildly spiced gravy of sweet onions and ripe tomatoes. It originates from Mughlai cuisine, a style of cooking developed in medieval India during the Mughal Empire.
Malai Kofta
Bharwa Bhindi
Also known as stuffed okra, Bharwa Bhindi is a popular Indian dish where okra is slit and stuffed with a flavourful mixture of spices. It is a common side dish in many Indian meals, particularly in northern and western regions.
Bharwa Bhindi
Meen Moilee
This popular Kerala-style fish curry is known for its creamy, subtly spiced coconut milk-based gravy. The dish is characterised by its mild flavour profile, relying on the richness of coconut milk, white pepper and green chillies for taste.
Meen Moilee
Nihari
Originating in Lucknow, Nihari is a stew consisting of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat. It is flavoured with long pepper.
Nihari
Chole Bhature
In Delhi, one of the most beloved dishes is Chole Bahture, a hearty and flavourful combination of spicy chickpeas and deep-fried bread.
The chole is made by simmering chickpeas with aromatic spices such as cumin, coriander seeds, turmeric and chili powder. The bhature, crafted from maida (refined flour) mixed with salt and oil, is kneaded into a soft dough and fried until golden and puffed. Often enjoyed as a filling breakfast, this iconic pairing is sometimes served with a refreshing glass of lassi for the perfect indulgence.
Chole Bhature
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