Top 10 Main Course Dishes Of India Not To Miss

By : 20-Dec-2016
indian main course foods

The Indian Nouvelle Cuisine is heavily influenced by religious and cultural choice. It is largely inspired by the Middle Eastern and Central Asian regions. The gastronomic delights of India showcases everything from exotic vegetarian banquets to the succulent non-vegetarian buffet that baffles the diners with the delicious dining experience.
Indian Peninsula The Treasure House of Whole Spices:

Indian culinary science combines the goodness of many distinctive herbs and spices including Ajwain, Cinnamon, Cloves, Cardamom, Coriander Seeds, Star Aniseeds, Fenugreek Seeds, Black Salt, Black Cumin, Brown Mustard Seeds, Panch Phoron, Sesame Seeds, Nigella Seeds, Mace, Nutmeg, Pepper Corn, Turmeric and Tamarind. 
Top Ten Main Courses of Indian Peninsula That Tantalizes the World:

1. Hyderabadi Mutton Dum Biryani:

                  
Hyderabadi Dum Biryani is considered to be a solitary recipe of Indian origin. Hyderabadi biryani is originated as a blend of Mughlai, Iranian and Persian cuisine in the kitchens of the Nizam, the rulers of the historic Hyderabad Deccan. Biryani is an ultimate choice for all the foodies who prefer having their rice interspersed with tender pieces of, meat, chicken, prawns, shrimps, or even vegetables.
2. Mutton Rogan Josh:

                 

This is one of the signature dishes of Kashmir. The non vegetarian salver is robust with the clubbing of all spice including aromatic fennel seeds, bay leaves, saffron and more. 
3. Butter Chicken:

                
This generous repository is the pride of Punjab. The chunks of chicken are marinated overnight over the bed of yogurt and beautiful spices. It is together cooked and served hot with dollop of melting cream or knobs of salted butter as garnish.
4. Paper Masala Dosa:

                 
The Crispy paper thin Masale Dose is a variant of the ever popular South Indian Mangalorean cuisine. The batter (rice flour and black lentils) is left for one night stand fermentation process. The loose pancake batter is spread over a flat heated cooking stone. It takes the shape of a thin circular layer forming a crispy Dosa that can be relished over the Breakfast, Main course or even Supper. The cute boiled potatoes stuffing is pepped with the local south Indian tempering like the mustard seeds, curry leaves, turmeric leaves and lemon juice.  
5. Paneer Makhani Gravy:

              
This succulently soft cottage cheese vessel is an exquisite blend of the sweet and tangy taste of tomato sauce, fresh cream, ginger juliennes, dices of paneer, and tandoori masala powder that goes well with Butter Naan or Rumali Roti.
6. Hyderabadi Marag:

                
The very special porringer is prepared either with the mutton of lamb or the chicken fillets. The mutton is first dressed with the dressing of the Hyderabadi herbs. The cashew paste imparts creamy texture to the stew that is cooked under fire for 40 long minutes. The dish is complemented with Sheermal, a typical Hyderabadi roasted bread variety cooked in Tandoor.
7. Shaahi Hyderabadi Haleem:

                 
Mutton or Chicken Haleem has basically been borrowed from the Mediterranean and Persian Cuisines. The highly nutritious course have trekked popularity in Hyderabad Deccan ever since the Nizam’s era. The brewing of Haleem is like a ritual that takes hours together. The ingredients are combined with the mutton, rice, lentils, pulses and wheat that are further pounded while cooking together in the sea of spices.
8. Khamand Dhokla:

                      
Now, let’s speak about the divine Dhokla. This steamed and salted cake-spread is made after fermenting the batter of the gram flour with yogurt. The preparation is steamed and cut into cubes. The cake is then tempered with crackling mustard seeds, coriander sprigs and grated coconut. 
9. Idli and Sambhar:

                       
These gloriously steamed rice circles are highly palatable on the tummy. The fluffy Indian pancakes are measured as tiny as 2-3 inches and comes as a blessing in our breakfast, lunch, snacks or dinner table. The Idli is served hot with finely grounded coconut chutney along with the hot steaming bowl of Sambhar or the soupy liquid.
10. Kakori Kebab:

                          
These skewered kebabs will automatically melt down in your mouth. The minced lamb or mutton is grilled with a range of Indian seasoning. The Nawabi Kakori kebabs cascades from generations and take their name from the city of Kakori outskirts of Lucknow. 
The Indian Delicacies Gains Popularity in USA and UK:
The Haute Indian cuisine has been stealing sundry hearts and the stomachs off shores.
 In US alone, there are thousands of multi speciality chunk wagons and food outlets that cater to the diners across the country.
Indian luncheonette and eateries are found in plenty around New York, New Jersey, San Francisco, Los Angeles, Chicago, Toronto and Vancouver Canada. 
Today there are as many as 10,000 Indian eating places that are engaged in serving more to the British clientele than Indian customers. The total business of Indian food in U.K. is the rollercoaster figure of over 3.5 billion pounds per annum.
Each and every locale of Indian continent is laced with its unique Pandora of perfumed ingredients that are treasured in its kitchen space. The sumptuous spice mix is the concoction of the carefully cultivated seasonings that lets the aroma pervades beyond the tempest boundaries of the nation.

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