100 Most Popular INDIAN DISHES

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100 Aloo tikki NORTHERN INDIA, INDIA

Aloo Tikki is a flavorful snack that is popular in North India and Pakistan. It consists of potatoes (aloo) and onions made into croquettes (Tikki), which are then flavored with various spices and deep-fried. The croquettes are a staple of every chaat stall in Mumbai and North India.

Aloo Tikki is often garnished with onion, chutney, coriander, or hot chiles, and it is usually served with yogurt or chickpeas. In Mumbai, the snack is often topped with spicy curries. Although aloo Tikki is mostly consumed in North India and Pakistan, it is also gaining popularity in the United Kingdom, especially in the East Midlands area.
MORE ABOUT ALOO TIKKI SERVE WITH Chutney WHERE TO EAT THE BEST ALOO TIKKI
99 Tomato Chutney SOUTHERN INDIA, INDIA
Tomato chutney is a south Indian chutney variety that's traditionally prepared by crushing roasted tomatoes, chilis, garlic, tamarind, salt, and cumin in a mortar. Nowadays, there are various additions such as urad dal, chana dal, sesame seeds, peanuts, onions, garlic, and ginger.

Once prepared, the tomato chutney is typically served with breakfast foods such as dosa and idli, but it is not uncommon to see it served with rice or snacks such as masala vada and dal vada. MORE ABOUT TOMATO CHUTNEY
98 Sadhya KERALA, INDIA Sadhya is a traditional Indian feast originating from the state of Kerala. All of the small dishes are vegetarian, and one sadhya feast can contain up to 28 dishes at a time, all of them traditionally served on banana leaves and meant to be eaten with hands.

This feast is typically served for Onam, the state festival of Kerala. Rice is usually served on the lower side of the leaf as the main dish, and the first dish after the rice is parippu – a curry made from ghee and small gram. It's followed by sambar, a stew of vegetables cooked in gravy of onions, chilis, coriander, lentils, and turmeric.
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97 Malabar Fish Curry Malabar fish curry or Kerala fish curry is a traditional Indian dish originating from Malabar, Kerala. The curry is typically made with fish such as seer, sea bass, tilapia, or sardines. Other ingredients include onions, tomatoes, hot chili peppers, chili powder, curry leaves, coriander, turmeric, garlic, fenugreek, tamarind, oil, and coconut milk.

The coconut milk gives the curry its rich creaminess, and it's flavored with deep and earthy Indian spices such as fried curry leaves and tamarind. The fish is added to the boiling curry sauce and it's simmered until the fish is fully cooked. Once done, this fish curry is usually served hot with a bowl of basmati rice or naan on the side.
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96 Baati RAJASTHAN, INDIA

Baati is a hard, unleavened Indian bread that is typically prepared in the desert areas of Rajasthan, Uttar Pradesh, and Madhya Pradesh. Traditionally, baati is baked over the ambers of dried cow dung. It consists of wheat flour, salt, ghee, and very little water, so the resulting low moisture and high-fat content give it extended shelf life.

Baati is often eaten with dal, resulting in a dish called dal bati, a popular Rajasthani delicacy where baati is dipped in ghee and traditionally served in an earthenware pot. The bread can be prepared in a basic, plain version, but it can also be filled with peas, onions, or sattu.
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