Chole Bhature
Often eaten: Often eaten for breakfast or lunch.
Known for: North India
FestivalWeekend Special
Photo: Jorge Royan (CC BY-SA 3.0)
5 dishes to discover
Food of India
India is home to many tasty and colorful foods that fill your senses with delight. Each part of India offers its own special flavors, from the tangy taste of tamarind in the south to the spicy curries of the north. There are sweet treats like jalebi and spicy snacks like samosas. No matter what you like, there's something in Indian food that will make your taste buds dance with joy!
Featured Dishes
Meal Culture
In India, meals are a special time spent with family and friends. People love sharing food, and it's common to have different dishes served together. Everyone can take what they like and enjoy tasting a bit of everything.
Eating Etiquette
People in India usually eat with their right hand. It's important to wash your hands before sitting at the table. Trying every dish and finishing what’s on your plate is considered polite.
When People Eat It
Dosa
Often eaten: Commonly eaten for breakfast or dinner.
Known for: South India
Street FoodEveryday Meal
Biryani
Often eaten: Perfect for lunch or dinner.
Known for: The Deccan region, especially Hyderabad, though India has many regional biryani styles
FestivalSpecial Occasion
Idli
Often eaten: Common breakfast dish or snack.
Known for: South India
BreakfastHealthy Meal
Paneer Tikka
Often eaten: Popular as a snack or starter during meals.
Known for: North India
Party FoodSnack Time
Make It Yourself
👩🍳 Cook together! Always ask a grown-up to help with hot or sharp steps.
Chole Bhatureछोले भटूरे
Makes 4 servingsIngredients
- 2 cans (15 oz / 425 g)Canned chickpeas
- 1 eachOnion and tomato
- 1 tbspGaram masala
- 1 tbspGinger-garlic paste
- 2 cups (250 g)Flour (for bhature)
- 1/4 cup (60 g)Yogurt
How to Make It
- 1For the dough: mix the flour and yogurt with a little water, knead, and rest 1 hour.
- 2Ask a grown-up to cook the onion, tomato, and ginger-garlic paste into a thick masala.
- 3Add the chickpeas and garam masala with a splash of water and simmer 15 minutes.
- 4Roll the dough into circles.
- 5Ask a grown-up to fry the circles until they puff into golden bhature.
- 6Serve the spiced chickpeas (chole) with the fluffy fried bread.
Dosaदोसा
Makes 8 dosasIngredients
- 3 cupsDosa batter (rice and lentil)
- 3 potatoesPotatoes, boiled
- 1 onionOnion, sliced
- 1/2 tsp eachTurmeric and mustard seeds
- 3 tbspOil
How to Make It
- 1Make the filling: cook the onion with mustard seeds and turmeric, then add the mashed potato.
- 2Ask a grown-up to heat a flat pan over medium heat and rub it with a little oil.
- 3Pour a ladle of batter in the center and spread it in a thin circle.
- 4Cook until the bottom turns golden and crisp.
- 5Spoon some potato filling onto one side.
- 6Fold the dosa over the filling and serve with chutney.
Biryaniबिरयानी
Makes 4 servingsIngredients
- 2 cups (370 g)Basmati rice
- 1 lb (450 g)Chicken or vegetables
- 1/2 cup (120 g)Yogurt
- 2 onionsOnion, fried
- 2 tbspBiryani spice mix
- a pinchSaffron in warm milk
How to Make It
- 1Soak the rice for 20 minutes, then boil it until almost cooked and drain.
- 2Mix the chicken with yogurt and biryani spices and let it marinate.
- 3Ask a grown-up to cook the marinated chicken in a heavy pot until almost done.
- 4Layer the rice over the chicken and scatter on the fried onions.
- 5Drizzle the saffron milk over the top.
- 6Cover tightly and steam on low heat for 20 minutes, then gently mix and serve.
Idliइडली
Makes 12 idliIngredients
- 3 cupsIdli batter (rice and lentil)
- 1 tspSalt
- 1 tspOil (to grease molds)
- to serveCoconut chutney
How to Make It
- 1Stir the salt into the fermented idli batter.
- 2Lightly grease the cups of an idli steamer mold.
- 3Spoon the batter into each cup until almost full.
- 4Ask a grown-up to steam them for about 12 minutes, until puffy and set.
- 5Let them cool for a minute, then pop them out with a spoon.
- 6Serve the soft steamed cakes warm with coconut chutney.
Paneer Tikkaपनीर टिक्का
Makes 4 servingsIngredients
- 1 lb (450 g)Paneer, cubed
- 1/2 cup (120 g)Yogurt
- 2 tbspTikka spice mix
- 1 eachBell pepper and onion
- 1 tbspLemon juice
- 6 skewersSkewers
How to Make It
- 1Mix the yogurt, tikka spices, and lemon juice into a marinade.
- 2Add the paneer cubes and pepper and onion chunks, and coat them well.
- 3Let everything marinate for 30 minutes.
- 4Thread the paneer and vegetables onto skewers.
- 5Ask a grown-up to grill or broil them for about 10 minutes, turning until lightly charred.
- 6Serve hot with mint chutney.
Vocabulary
Just like Italy is known for its pasta, India is famous for its colorful variety of curries and breads!