Top 10 Best Indian Dishes | The Very Best Indian Food

Indian food is incredible. You know that or you wouldn’t be here! This is a list of the top 10 best Indian dishes from this site and from around the internet. It’s the very best Indian food I can find!


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South Indian Chicken & Tamarind Curry

Introduction

I think I’ve made it pretty clear that Indian food is amongst my very favourite food of all. I love the taste and fragrance of the spices, the depth of the flavours and the way in which it lends itself to long, slow cooking and beautifully cooked pieces of meat.

If you’re looking at this list, chances are, you feel the same way. At least in some capacity.

That’s why I’ve put this list together.

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I just want to begin by stating for the record that this Top 10 Best Indian Dishes list is as much a list of personal favourites as it is a list of authentic Indian dishes.

I do think these are amongst the greatest Indian dishes around. But I know that this is far from an exhaustive list.

It might, in fact, be fairest to say that this Top 10 Best Indian Dishes list highlights the very best Indian food as seen through British eyes. But I do think there’s something here for everyone.

Bowl of creamy chicken korma with coriander and spices.

10. Korma

Tenth on this list of the best Indian dishes is the at-times-divisive Korma.

Most commonly served as a super-creamy chicken dish, the Korma has the reputation of being the go-to curry for the unitiated, unhardened and, for some, undesirable.

It’s a largely unfounded reputation.

Yes, the Korma is a soft, fragrant, creamy curry, perfectly suited to the one in the group who might really have preferred Chinese. But when it’s done properly, it’s also a really decadent treat of a dish, layered with complexity and a whole host of well-woven subtle flavours.

It may not make you feel as manly as you do when you eat a Vindaloo, but a well made Korma is a thing of beauty. After all, there has to be a reason this dish, despite its terrible and largely unfounded reputation, is still considered to be one of Britain’s favourite curries!

If you’d like to give the Korma another try without the embarrassment of ordering one from a takeaway menu, why not check out my Chicken Korma recipe and see if it isn’t a whole load better than you thought!

Samosas / Pakoras

9. Samosas

Samosas are the first and only thing on this list for which I do not yet have a recipe of my own. So I will put one together for you soon!

Samosas are the traditional Indian takeaway starter or side. They’re crispy, crunchy parcels of mildly spiced meat and/or vegetables wrapped in superfine pastry.

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Deep fried and served either before or alongside a meal, they’re a fantastic picking dish. Perfect to nibble with a chutney, a masala or a raita.

While I don’t have a recipe for samosas themselves, I do have a recipe for keema matar, a common, traditional samosa filling.

Ed-Chef - Real food for grown-ups | A Food Blog

8. Pasanda

Just like the Korma, the Pasanda has a reputation for being a bit of a tame option.

Frequently served as a super-creamy dish with fruit and nuts, or even with some very strange, very exotic additions that rarely fit, the Pasanda is yet another of Britain’s most misunderstood Indian dishes.

Done well, a good Pasanda is warming, comforting, nutty, creamy and fragrant. It’s just as easygoing as its reputation suggests, but nowhere near as cheap as we often expect.

The Pasanda is just as capable of depth, complexity and subtlety as any other Indian takeaway dish and it deserves a whole load more credit than it gets!

If you’d like to try making a Chicken Pasanda for yourself, you can check out my recipe right here!

Easy Spinach Paneer Curry | Authentic Indian Saag Paneer Recipe

7. Saag Paneer

Saag Paneer is a dish that ticks every single box. It’s beautiful, subtle, tasty, healthy and a generally, all-around great guy.

With a sauce made from blended greens, the Saag Paneer is already fairly unique amongst Indian dishes. And certainly amongst the dishes we’re most used to here in the West.

When you add to that the extremely satisfying pieces of delicious, chewy (and squeaky) paneer cheese, you just know you’re in for an amazing time.

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And while I know it’s not exactly a rare or an uncommon dish, I really would push everyone to pay more attention to it than they already do. Seriously, I can’t recommend it enough!

If you’d like to see my saag paneer recipe, you can do so right here!

Vada pav with homemade bread roll and chutney.

6. Vada Pav

It would be very easy and totally appropriate to accuse me of being far too curry centric so far. So I thought I’d come in from another angle and introduce something that couldn’t be less curry if it tried.

The Vada Pav is an amazing example of Indian street food. One that brings a whole host of different elements to an otherwise simple sandwich.

Made with either potato or lentils, the Vada is essentially a simple, lightly spiced dumpling, packed with flavour and an easygoing soft texture. As well as a delicious, battered crunch on the outside.

Combined with two different kinds of chutney, a wet one and a dry one, the Vada Pav brings all kinds of flavour to the fight. The wet chutney brings tartness and moisture and the dry brings a nutty, crunchy, tasty bit of bite.

Made with soft milk buns to finish everything off, the Vada Pav is basically a big fat, heavenly carb-on-carb dream come true for anyone who likes … well … food, quite frankly.

That’s why I think you should probably go and make one of your own!

5. Makhani Dal

I think most people are fairly familiar with the idea of a Dal. For those who aren’t, a Dal is a simple stewed curry dish, popular in Indian cuisine and made with lentils.

Usually.

Otherwise it’s made with beans or chickpeas.

The lentils melt down into the dish to create a wonderfully soft, creamy sauce, with just enough bite left to give the dish a bit of body.

When you add to that a delicious tadka – spices fried in hot oil – you end up with some really amazing flavours, perfectly carried to your tongue by a dish amazingly well suited to their delivery.

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So if Dal means lentils, what might Makhani mean?

Well, just like in Murgh Makhani, or butter chicken, the Makhani part of Makhani Dal actually refers to butter.

And let’s be honest, if there’s anything better than a delicious, creamy lentil stew, simmering gently and bursting with beautiful flavours, it’s a creamy, fragrant, spiced lentil stew that’s absolutely chock full of butter.

Why not try it for yourself?

Gorgeous flatbread with herbs and spices.

4. Naan Bread

I always tend to have rice with my curries. But that might be an errant mistake, because I think naan bread might be one of the best things anyone has ever created.

I don’t think I’m wrong in saying that, right?

It’s soft, fluffy, delicious, oily-in-a-good-way, tasty and fantastic. And it’s inarguably the best thing for shovelling up bits and pieces of all manner of different dishes to snack on.

And, of course, naan comes in all manner of different shapes and sizes. There is pechwari naan, with fruit and nuts, garlic naan, which kind of speaks for itself, and keema naan, with minced lamb. Delicious.

If you’re looking for something that fits the bill, I have a beautiful Indian flatbread recipe right here.

3. Vindaloo

The vindaloo might just be the most revered of all the curries on this list. Known for its blinding fire and scorching heat, the vindaloo has an extremely fierce reputation.

Originally based on a Portugese dish of the same name, the vindaloo was originally a very sour dish, no more or less spicy than any other. But as time went on, it took on more and more of the influences surrounding it and a true powerhouse of flavour was born.

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Still with a hint of the sourness that once made the dish was it was, the vindaloo is now better known for the ferocity of its spices. Far from the creamy, fragrant options further up the list, the vindaloo is a tour de force of big, punchy, spicy flavours.

Better yet, those flavours work in perfect harmony. The sourness and spice compliment each other in a uniquely delicious way.

Oh, and you get to feel all manly while you eat it. Which is always a plus.

If you like a little fire, check out my Goan lamb curry recipe right here.

Lamb or mutton, this beautiful rezala recipe goes perfectly with a bit of homemade naan!

2. Rezala

Three words: Coolest. Curry. Ever.

Seriously. That’s my perspective on the Rezala. As I’ve described the dishes above, I’ve focussed on a whole host of different strengths and weaknesses.

I don’t mean to diminish that, but at their most simple, curries tend to fall into one of two categories. They’re either hot, spicy and tomatoey, or they’re rich, buttery and creamy. There are of course plenty of exceptions and plenty that fall somewhere in the middle.

What you almost never see, however, is a curry like the Rezala. The Rezala, you see, is very much the best of both worlds.

With all the butteryness, creaminess and richness of a Korma or a Pasanda, the Rezala goes on to catch you offguard with a big old hit of chilli as well. It beautifully combines the two polar opposite en fds of the curry world and creates perhaps the most flavoursome dish of all.

It’s not just A favourite of mine, it is THE favourite, so if you want to try out my very favourite curry in all the world, you’ll find my very own, perfectly delicious Lamb Rezala recipe right here!

Rogan josh recipe.

1. Rogan Josh

Once upon a time, in a land far far away, I thought the Rogan Josh was a really boring dish.

I was wrong.

Categorically and for the record, I would like it to be known that I acknowledge how wrong I was.

Because the truth it, the Rogan Josh, when made properly, is THE classic curry and packs all the depth and flavour a true classic is supposed to bring.

Based on Kashmiri dishes from the North of India, the Rogan Josh is often prepared as a heavily tomato based dish. And while there’s nothing wrong with including tomato in your recipe, the redness is actually supposed to come from the liberal use of delicious red spices like chilli and paprika.

When you make it without tomato, you end up with a curry reliant solely on the flavours and textures of its spices and aromatics to create its sauce. And given that spices and aromatics are kind of the order of the day when it comes to curries, a dish that so honestly puts those flavours forward is an absolute winner.

We all know it. Many of us overlook it. But it’s a classic for a reason.

And when you make it properly, it’s something incredibly special. If anything deserves the number 1 spot in my list of the top 10 best Indian dishes, it really, really is the Rogan Josh.

For an absolutely delicious, authentic, mind-blowing Rogan Josh, make your way over to this page for the recipe!

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If you think there’s anything I’ve missed, please do let us know in the comments section below! And don’t forget to like and share!

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