Butter chicken and tikka masala
Butter chicken (« murgh makhani »): yogurt + spice marinated chicken cooked in tandoor, tomato-cream-butter-fenugreek sauce. Invented in Delhi in the 1950s (Moti Mahal restaurant). Tikka Masala: British-Indian variant created in Glasgow or Birmingham in 1960s — « British national dish » per Robin Cook 2001.
Wikipedia ↗Samosa and naan/roti
Samosa: fried triangle filled with spiced potatoes + peas + meat. Persian origin via 10th-century Muslim conquests. Naan: yogurt bread cooked in tandoor (vertical clay oven), Punjab. Roti/chapati: unleavened, non-greasy flatbread. Paratha: layered ghee-buttered roti.
Wikipedia ↗Dosa and idli (South)
DOSA: rice and fermented lentil crepe (24h), cooked crispy on plate, stuffed with spiced potatoes (masala dosa), served with sambar (lentil curry) and chutneys (coconut, tomato, mint). IDLI: steamed cake same base as dosa, softer. Classic South Indian breakfast.
Wikipedia ↗Biryani (Hyderabad and others)
National festive dish: saffron/cardamom basmati rice, marinated meat (chicken, lamb, beef — no pork), potatoes, raisins, in a sealed pot (« dum »). Hyderabad biryani most famous (spicy, dry), Lucknow more fragrant, Calcutta with eggs. Persian origin (« biryan » = fried) via Mughal empire.
Wikipedia ↗Dal and thali (lentil curry + complete platter)
DAL: 60+ varieties of cooked lentils (toor, masoor, urad, moong, chana) in spiced sauce — Indian nutritional pillar (protein + carbs). Dal makhani (black beans + lentils), Dal tadka. THALI: complete circular metal platter with 6-12 small bowls (dal, rice, bread, vegetables, chutney, yogurt, dessert) — « gods' plate ».
Wikipedia ↗Chai masala (spiced tea)
Indian national drink: Assam black tea + milk + sugar + cardamom + ginger + cinnamon + clove + black pepper, long boiled, sold by chai-wallahs on streets, stations, offices. 1.5 billion cups drunk daily in India. More consumed than coffee (except in South, where filter coffee is preferred).
Wikipedia ↗Gulab jamun, jalebi, lassi, mango
Gulab jamun: condensed milk + flour balls, fried then soaked in rose-water sweet syrup, national dessert. Jalebi: pastry spirals fried in saffron syrup. Mango lassi: yogurt + mango + cardamom + honey — national lassi drink. ALPHONSO mango (Maharashtra) considered world's best (March-June).
Wikipedia ↗