Indian food can seem like a maze of vibrant spices and diverse dishes, but you’re not alone if it feels overwhelming! With its rich flavours and complexity, Indian cuisine may appear challenging initially, but it doesn’t have to be.
There are simple tips that can help you better understand this amazing cuisine—and the best part? You can start making authentic, delicious Indian dishes at home, even if you’ve never cooked it before!
Indian cuisine is loved worldwide for its rich spices, tantalizing flavors, and endless variety. With so many regional dishes, it’s easy to feel like there’s too much to explore, but don’t worry—this guide will give you a solid foundation to get started.
You don’t need a complex spice cabinet or years of cooking experience to create delicious Indian food at home. Indian food is accessible and adaptable; with the right guidance, anyone can learn to cook amazing dishes! So let’s break down the basics and unlock the flavours of India in your kitchen!
Debunking the Top Myths About Indian Food
First let’s tackle some common myths that help us understand this cuisine better.
Indian Food is always spicy- False!
Spices do not automatically mean spicy food. Instead, they add flavour, aroma, and depth to dishes. Many Indian dishes are mild, and spice levels can be adjusted to taste. The level of spiciness often depends on the region—for example, coastal areas and hotter climates tend to use more chillies and bold spices, while northern dishes are often milder, creamier, and more subtly spiced.
Restaurant Food Represents Authentic Indian Cuisine– Not Quite!
Indian restaurant menus often feature popularized, rich dishes, but home-cooked Indian food is vastly different. Every household has its own family recipes and cooking traditions that you won’t find in restaurants.
All Indian food is rich and unhealthy- Not true!
Indian cuisine is one of the healthiest in the world when you focus on traditional, home-cooked dishes. Spices are very healthy and often have medicinal value.
- Dal ( lentil curry), Chana ( chickpea curry): Nutrient-dense lentils and legumes
- Vegetable dishes- Aloo Gobi and cauliflower dishes
- Medicinal Spices- turmeric, ginger, cumin – has anti-inflammatory benefits
Restaurant-style dishes (loaded with cream, butter, and oil) are often adapted for indulgence, but home-cooked Indian meals are balanced and wholesome.
Ghee is unhealthy – Nope!
Ghee, which is clarified butter, has often been viewed as unhealthy due to its high fat content. However, in moderation, ghee can have health benefits, especially when compared to other cooking fats. It is a staple in Indian cooking and is very delicious. It has a rich, buttery and nutty flavour. Since the milk solids are removed during preparation, ghee is almost lactose-free and safe for most people with lactose intolerance.
Indian food is complicated to make- Not Necessary!
There are some simple methods to make dishes but overall, it can be fairly straightforward once you understand the basics. Many Indian recipes are simple once you understand the basics. Many home cooks rely on quick one-pot meals, pressure cookers, or simple spice combinations to create delicious flavours.
You need lots of spices to cook Indian food: Not True!
The combination of a few spices can create many flavours.
- Cumin, Chilli, Coriander and Tumeric, and Gara Masala are the most common.
- Mustard Seeds and Curry Leaves- Common in South Indian Dishes
Curry powder is a Traditional Indian Spice- Not True!
“Curry powder” is a British invention meant to simplify Indian spice blends for Western palates. Authentic Indian cooking uses individual spices (turmeric, cumin, coriander, chilli) in specific combinations for each dish. Most Indian households do not use curry powder or they make their own version.
It is not all about curry- No Way!
India has thousands of dishes that are more than curry including:
- Street Food- pakoras, pani puri, samosas
- Grilled Meats- tandoori chicken, kebabs
- Rice and Biryani- lemon rice, …
- Indian Breads- large variety depending on the region, large variety
- Regional Specialities- Vindaloo, Bengali fish,
Each region has its own unique flavours, cooking techniques and ingredients.
All Indian Food Is the Same: Completely Wrong!
Different dishes have different regional dishes. Because of its deep use of spices, people assume all Indian food has the same taste. In reality, Indian cooking balances multiple flavours:
- Sweet – Jaggery, coconut, cardamom
- Sour – Tamarind, yogurt, lemon
- Spicy – Chili, black pepper, mustard seeds
- Bitter – Fenugreek, turmeric
- Salty – Rock salt, chaat masala
Each dish has a unique balance of flavours. That’s why Butter Chicken doesn’t taste like Dal Makhani, even though they use similar spices!
Exploring the Diversity of Indian Cuisine
Indian cuisine is incredibly diverse, with each region offering unique flavors, cooking methods, and ingredients. Here’s a breakdown of the main regional variations:
South Indian Cuisine
Known for its spicier, coconut-based dishes, South Indian food often features rich curries and rice-based meals.
- Dosa: A crispy, thin pancake made from fermented rice and lentil batter, usually served with chutney and sambar.
- Idli: Soft, steamed rice cakes typically eaten with chutney or sambar.
- Biryani: A flavorful, aromatic rice dish with meat or vegetables, often spiced with a variety of seasonings.
North Indian Cuisine
Heavier and often creamy, North Indian cuisine includes rich curries and wheat-based dishes.
- Butter Chicken: A creamy, mildly spiced chicken curry.
- Paneer Tikka: Grilled cubes of paneer (Indian cheese) marinated in spices.
- Wheat-based Breads: Roti, naan, and paratha are common staples in North India.
- Tandoori Dishes: Grilled meats and vegetables cooked in a traditional tandoor (clay oven).
West Indian Cuisine
Featuring coastal seafood and sweet and tangy dishes, West Indian cuisine is influenced by the ocean and the use of tamarind, coconut, and spices.
- Goan Vindaloo: A tangy, spicy curry made with vinegar, garlic, and meat (typically pork or chicken).
- Prawn Curry: A coastal seafood dish with a flavorful, aromatic curry base.
- Dhokla: A steamed, spongy, savory cake made from rice and chickpea flour, often served as a snack or breakfast.
East Indian Cuisine
Known for delicate, mustard-flavoured dishes and a focus on fish, East Indian cuisine often has a milder flavour profile compared to other regions.
- Bengali Fish: Fish cooked in mustard oil, flavored with mustard paste and green chilies.
Each of these regions has a distinct identity, offering a vast array of flavors, ingredients, and cooking techniques to explore!
Different Terminology:
| Indian Spice | English Name |
| Coriander/Dhaniya | Cilantro |
| Haldi | Tumeric |
| Jerra | Cumin |
| Laung | Cloves |
| Mirch | Chilli Powder |
| Methi | Fenugreek |
| Hing | Asafoetida |
Decoding Indian Restaurant Dishes: What to Order and What It Means
- Saag: A leafy green dish, typically made with spinach and often served with paneer (Indian cheese) or meat like chicken or lamb.
- Chai: The word “chai” simply means “tea” in Hindi. It’s not a spiced tea by default. The term “Chai tea” literally translates to “Tea Tea,” which is redundant!
- Korma: A mild and creamy curry, often made with nuts (like cash yesews or almonds) and yogurt. It’s rich and less spicy.
- Rogan Josh: A Kashmiri dish known for its slow-cooked, dark red curry. The gravy is rich and flavorful, typically made with tender meat like lamb.
- Kebab: Grilled or skewered meat, often marinated with spices and cooked on a grill or in a tandoor. Common varieties include seekh kebabs and shami kebabs.
- Dal: A staple dish made from lentils, which can be cooked in many different ways. It’s nutritious, comforting, and often served with rice or roti.
- Vindaloo: A Goan dish is known for its spicy and tangy flavour. Typically made with vinegar, garlic, and chilli, it’s perfect for those who love bold heat!
- Paneer– Paneer, a popular Indian cheese made from milk, is used in a wide variety of delicious dishes across Indian cuisine.
Curry Uncovered: Understanding the Essence of This Iconic Dish
The word “curry” is a broad, catch-all term popularized by the British to describe a variety of Indian dishes with a spiced sauce or gravy. However, in India, there is no single dish called “curry.” Instead, Indian cuisine features a vast range of dishes, each with unique ingredients, spice blends, and regional influences.
If you ask for “chicken curry,” there isn’t one universal recipe—each region, restaurant, or household may prepare it differently. Some may use a tomato-based gravy, while others incorporate coconut milk, yogurt, or mustard seeds, depending on regional traditions.
Instead of looking for “curry” as a single dish, it’s better to explore specific names of traditional dishes: Rogan Josh, Korma, Saag, or Dal Makhani
In the West, “curry” refers to a spiced dish with sauce, but in India, it’s a broad term.
- Dry Curries – Less gravy, more stir-fried (Aloo Gobi)
- Gravy Curries – Saucy dishes (Paneer Butter Masala, Chicken Korma).
- Regional Curries – Coconut-based (South India), Mustard-based (Bengal), Yogurt-based (Kashmir).
Basics of an Indian Curry
In Indian cooking, the foundation of most curries begins with a trio of onions, ginger, and garlic, similar to the French mirepoix. This trio is sautéed together and forms the flavor base for many curries. The length of time you fry these ingredients is crucial, as it helps develop deeper flavors.
Typically, the onions are either pureed into a paste or finely chopped to create a smoother gravy. If the onions are left in large chunks, it becomes harder to form a cohesive, flavorful curry. The ginger and garlic should be in a paste
Indian cooking is all about layering flavors, meaning each step builds on the last to create a rich, complex dish. It’s not about using every spice in your cabinet but rather combining the right spices at the right time to enhance the base. By focusing on layering and balancing flavors, you can create a perfect curry!
Unlocking the Secrets of Spices
Spices develop and enhance dishes. Cooking with spices is about balance, timing and technique.
- Roast Spices: If you take spices like dried whole chillis, cumin seeds or coriander seeds and roast them on the pan this intensifies their flavour and once you grind them they add a nutty flavour.
- Tempering( Tadka)- cooking spices in hot oil releases their oils and opens up spices, aromatic flavours.
- Cooking spices rather than just adding them to dishes helps cook out the raw flavour and deepens the aromas.
- Layering Flavours: certain spices can be added at the beginning or the end of the dish. It depends on the spice, tumeric, cumin or chilli tend to go in early while others like gara masala are usually added as a finishing spice.
- Cooking with spices is a balance of heat and flavour. It’s all about cooking with harmony, without overwhelming spice. To balance out spice can use yogurt, coconut milk or cream, which can mellow out the heat. You can use tamarind or lemon juice to add brightness to spices.
Mastering spices is about understanding their role and using them wisely. With the right techniques, you can create bold, aromatic dishes full of depth and authenticity!
Indian food is not just about spice and curry; its got dishes that are rich in traditions and flavours and offer regional specialities. From the bold spices to the delicate balance of flavors, every dish tells a story. The more you explore, the more you’ll appreciate the depth, variety, and warmth Indian food brings to the table.
