Indian cuisines you should try

Namakkal Taxi: Indian cuisines you should try

When it comes to culinary excellence and popularity, India’s food is often ranked among the best and most famous globally. The dishes feature a blend of spices and ingredients resulting in a delectable feast that will be remembered for a long time to come. Whatever you eat will be tasty and fragrant. 

Here at Namakkal Taxi, we encourage all of our visitors to immerse themselves in the culture of India by eating the cuisine. Since many individuals cannot drop everything and go halfway across the globe anymore, we bring India to you. Some of the most excellent Indian dishes that you may taste are listed below:


Roti is a flat, unleavened bread made with wholemeal flour and is traditionally served in South Asian countries. In Indian cuisine, this meal is prepared on a grill made of iron, called the Tava. 

There are a variety of ideas as to how this cuisine came about. Persia is said to have been the first place it was created, thicker and made from maida. According to another theory, unleavened bread was a typical staple in East Africa, where wheat production is abundant.


Naan, a chewy flatbread with a soft centre, has its roots in India, a well-loved culinary treat. The first known written evidence of naan can be found in the works of an Indo-Persian poet called Amir Kushrau, who lived about 1300 AD. It was initially referred to as “bread” in the Persian language.

It was the Imperial Court in Delhi that first introduced naan to the world, and it was available in two varieties: naan-e-trunk (light bread) and naans-e-tanuri (heavy bread) (baked on the stone walls of a tandoor oven). 

White flour, yeast, eggs, milk, and sugar are baked in a tandoor oven, a clay oven. As the dough cooks on the tandoor’s walls, it droops, giving it its unique teardrop form when it is finished. 


No Indian meal is complete without chutneys, the country’s national condiments, whether the tandoori chicken or aloo paratha on the plate. They are created from pickled or stewed fruits and vegetables, cucumber, cardamom, tamarind, ginger, turmeric, and other spices, are utilised. 

Serve them in small, circular bowls and eat them with the main course. To do this, chutney must first relax the palate before adding fresh flavours and colours. Traditionally, chutney-making has been a family affair, and many houses are decorated with rows and rows of jars that have been let to ripen in the sunlight on windowsills.


Biryani is a collection of ingredients that have been around since the reign of the Mughals. As a significant ingredient, biryani may be made using a range of various varieties of rice, meat or vegetables as a secondary ingredient, and a plethora of other ingredients such as dried fruit or nuts or yoghurt. 

By using the Persian word “birian” (which means fried or roasted), traders and immigrants could transport biryani from Persia to India, where the dish quickly gained popularity throughout the subcontinent.


Dal is a well-known dish in India and its neighborin countries such as Nepal, Sri Lanka, Pakistan and Bangladesh. This dish is both delicious and highly nutritious. Lentils, either black or yellow, are the predominant ingredient in this stew. However, it may also be cooked with other legumes, such as peas, chickpeas, or mung beans, popular in India. 

In addition, its fantastic cuisine for the working class because of its affordability and simplicity of preparation. Black lentils are favoured for dal over yellow lentils, which are more often accessible in the market. 


Paneer is traditionally made from pasteurised cow’s milk or water buffalo’s milk and has a soft and crumbly texture. Consequently, the paneer is completely vegetarian because it is made without rennet during the manufacturing process. 

In India and Bangladesh, it has its origins in the Vedas, which were written around 6,000 years ago and are still in use today. This cheese is often used in Indian curries, especially in the nation’s northern regions, and it pairs well with spicy and hot flavours.


Numerous individuals believe that clarified butter, also known as Ghee, is a nutritious source of calories and fats. The milk and moisture become entirely inactive after being cooked for an extended period. Given the hot environment in India, butter must be stabilised before it can be stored and used; hence the decision was made to clarify it. 

Even though ghee was initially produced in the north of India, it was popularised in the southern region. It is an excellent fat source because of its anti-inflammatory qualities, low lactose and casein content, and high concentration of vitamins A and E. Ghee, which is considered holy fat, is sometimes used to make ritual candles.


Some of the most famous Indian cuisines are made in the tandoor, which is a cylindrical open-top clay oven that is heated by wood or charcoal and cooked over a roaring fire.

The majority of tandoori dishes begin with a marinade of yoghurt, which holds the herbs and spices together while also giving a slight acidity to the plate. Even though clay ovens have a distinct flavour of their own, the traditional combination of spices is responsible for a large portion.


To make the creamy beef stew known as “korma,” saffron is combined with yoghurt and various herbs and spices such as cumin seeds, coriander, ginger, cumin seeds, chiles, and turmeric. 

The dish was given its name by the Rajputs, a warrior group from western India who called it after one of their clans. It is recommended to serve kormas with flatbreads such as chapati, paratha, and naan. 

Additionally, there are two subtypes of each of the three main types of korma: North Indian korma with almonds, cashews, and yoghurt; Kashmiri korma (with almonds, cashews, and yoghurt; milk; and dried fruits); and South Indian korma with coconut milk, almonds, cayenne pepper, fennel seeds, and dried fruits (in addition to the three main types of each type).


Traditional Indian spices such as turmeric, cumin, coriander, and cayenne pepper are marinated in yoghurt with boneless meat such as chicken before being cut into smaller pieces and served. Tandoors, or cylindrical clay ovens, are historically used in Indian cuisine for roasting meat over embers, and they are made of clay. 

The heart is massaged with oil or butter many times during the cooking process to keep it moist and tender. Most of the time, tikka is fried and served on sizzlers, but plain tikka is also readily available. Many people associate tandoori chicken with the meal grilled meat on the bone and served.


It is one of India’s most popular foods to eat dosa, a kind of Indian pancake. It is necessary to soak the rice and black gram beans overnight before grinding them into a paste, which is then mixed to produce a thick batter that is fermented overnight. Dosas are enhanced with fenugreek seeds, which give the dosa its distinctive golden brown colour and delicious, crispy texture. 

Even though dosa is a widely consumed meal across India, it is believed to have originated in the southern Indian state of Tamil Nadu. There have been references to it in Tamil literature from the first century AD. It is a centuries-old cuisine.


Indian bread known as paratha is golden brown in hue, flaky, and layered in construction. A variety of shapes and sizes of whole wheat flour are baked in ghee Indian clarified butter to create a range of textures and flavours in various forms. 

The filling for parathas can be made from various ingredients, including boiled potatoes and cauliflower, along with spices such as garlic and ginger. Pickles, yoghurt, homemade chutneys, and meat and vegetable curries are frequent accompaniments to this Indian cuisine. 


The original farmers of the long-grain rice variety basmati are Indian and Pakistani cultivars. This rice is distinguished by its distinct flavour and aroma, which are nutty, floral, and somewhat spicy in taste and perfume. 

Because the grains do not keep together after cooking, curry and similar stews and sauces may cover every grain in a dish like this. The optimum time to cook rice with basmati is when the grain is longer and has a subtle golden tint. In Hindi, the term “basmati” refers to the fragrances and tastes aromatic and tasty.


Unleavened chapati is a flatbread consisting of wheat flour, salt, and water traditionally served hot. The dough is typically baked on a griddle until it is golden brown. Even in Africa and Southeast Asia, bread has expanded to the point that it has become a staple food. 

At the end of the nineteenth century, chapati was introduced to Kenya by Indian railroad workers working on the Kenya-Uganda railway. It has since become a staple of the Kenyan diet. The flatbread gets its name from the Hindi word “chapat,” which translates as “slap,” and refers to a traditional shaping method.


Even though Idli can be found all over India, it is a popular breakfast dish in many South Indian households, particularly in Tamil Nadu. It is made by steaming a batter of fermented lentils and rice until cooked through. They are often served hot and eaten on their own, with sambar or chutneys, or with various spices, depending on the culture. 

As a result of the widespread popularity of this dish in India, a plethora of new idli variations have emerged. The rava idli, for example, is made by substituting semolina for rice in the batter, while malli idlis are fried with curry leaves and coriander before being served.

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