Have you ever wondered what could be the national food of India? In a country as vast and diverse as ours, with over 25 diverse regional cuisines and culinary traditions, pinning down a single “national dish” is nearly impossible.
The absence of a specific national dish highlights the vast and varied culinary heritage that makes Indian cuisine rich and unique.
Using Google Search terms and demand patterns, we’ve identified five dishes that consistently top the charts. These culinary gems represent the rich tapestry of Indian flavors, from the fiery curries of the south to the hearty staples of the north. Let’s explore these contenders for the title of India’s most beloved dish!
Let’s explore five dishes that truly deserve the honor of being crowned as India’s national dish!
Dosa
Did you know that over 70,000 people in India search for “dosa” on Google every month? This popular dish is a staple in many South Indian households and has gained widespread popularity across the country.
It’s gluten-free and available in over 50 varieties, from the classic masala dosa to crispy rawa dosa and cheesy delights. Pair it with sambar and chutney, and you’ve got the perfect meal for any time of day. Who can resist the crispy goodness of a dosa dipped in tangy sambar?
How is Dosa made?
Dosa is made from a fermented batter of rice and urad dal (black lentils). The batter is spread thin on a hot griddle to create a crispy, golden crepe. Once cooked, it’s served with accompaniments like sambar and chutneys. Masala dosa, for example, is filled with spiced potatoes for added flavor.
Ingredients:
- Rice
- Urad dal
- Fenugreek seeds
- Salt
- Water
Instructions:
- Soak rice, urad dal, and fenugreek seeds overnight.
- Grind into a smooth batter.
- Ferment batter for 8-12 hours.
- Heat a dosa tawa.
- Pour batter onto tawa and spread.
- Cook until golden brown on both sides.
- Serve with chutney, sambar, or coconut chutney.
Tips:
- Use idli rice or parboiled rice.
- Add oil or ghee for crispier dosa.
- Experiment with different ingredients.
Vada Pav
How is Vada Pav made?
Vada pav consists of a spiced mashed potato patty, which is dipped in chickpea flour batter and deep-fried until golden and crispy. The vada is then placed inside a pav along with spicy chutneys and served with fried green chilies.
Ingredients for Vada Pav:
- Potatoes
- Urad dal
- Curry leaves
- Ginger-garlic paste
- Green chilies
- Salt
- Oil
- Pav (soft bread buns)
- Chutney (optional)
Instructions:
- Boil potatoes and mash.
- Mix mashed potatoes with urad dal, curry leaves, ginger-garlic paste, green chilies, salt, and oil.
- Shape into small patties.
- Deep-fry patties until golden brown.
- Cut pav buns in half.
- Place a vada patty in each bun half.
- Add chutney if desired.
- Serve hot.
Chole Bhature
The third most popular dish according to our research is chole bhature. This Punjabi staple has gained nationwide recognition, with over 40,000 monthly searches.
What more can be said about chole bhature? Incredibly satisfying and a cult favorite for a reason! This iconic dish connects Punjab to Delhi and beyond. Pair it with a refreshing glass of lassi, and you’ve got a meal that guarantees the best nap ever! Frequently trending on social media, this fan-favorite is a top contender for India’s national dish, perfectly showcasing the richness of North Indian flavors.
How is Chole Bhature made?
Ingredients:
- For Chole:
- Dried chickpeas
- Onion
- Tomatoes
- Ginger-garlic paste
- Cumin seeds
- Coriander powder
- Garam masala
- Red chili powder
- Turmeric powder
- Salt
- Water
- For Bhature:
- All-purpose flour
- Yogurt
- Water
- Ghee or oil
- Salt
- Prepare Chole:
- Soak dried chickpeas overnight.
- Drain and rinse.
- Cook in a pressure cooker until tender.
- Sauté onions in oil until golden brown.
- Add ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt.
- Add cooked chickpeas and water.
- Simmer until the sauce thickens.
- Prepare Bhature:
- Mix all-purpose flour, yogurt, water, ghee, and salt.
- Knead to form a soft dough.
- Rest for 30 minutes.
- Roll out the dough into small circles.
- Fry in hot oil until golden brown and puffed up.
- Serve:
- Serve hot chole with bhature.
- Garnish with chopped onions and green chilies.
Khichdi
How is Khichdi made?
Khichdi is made by cooking rice and lentils together with a variety of spices and sometimes vegetables too. Ghee is often added for extra flavor. This simple yet nutritious dish is highly adaptable, with different regions offering their own unique versions.
Butter Chicken
How is Butter Chicken made?
Ingredients:
- Chicken (boneless, skinless)
- Yogurt
- Tomato puree
- Butter
- Kasuri methi (dried fenugreek leaves)
- Garam masala
- Cumin powder
- Coriander powder
- Turmeric powder
- Salt
- Water
- Marinate the chicken: Mix yogurt, garam masala, cumin powder, coriander powder, turmeric powder, salt, and a little water. Marinate the chicken in this mixture for at least 30 minutes or overnight.
- Cook the chicken: Heat butter in a pan. Add the marinated chicken and cook until it’s browned on all sides.
- Make the gravy: Add tomato puree to the pan and cook until the oil separates. Stir in water and bring to a boil.
- Simmer: Reduce heat and simmer the gravy until it thickens. Add kasuri methi and adjust seasoning to taste.
- Finish: Stir in more butter to add richness.
- Serve: Butter chicken is often served with naan or rice. Enjoy!