Most Popular Food in the World
Shahi Paneer
A rich and creamy North Indian curry made with paneer cubes, cashew paste, cream, and aromatic spices, known for its royal taste.
Kadhai Paneer
A spicy and flavorful dish made with paneer, capsicum, tomatoes, and onions, cooked in a wok with a blend of traditional Indian spices.
Matar Paneer
A comforting curry featuring paneer and green peas cooked in a mildly spiced onion-tomato gravy.
Palak Paneer
A healthy and nutritious dish where paneer cubes are simmered in a smooth spinach puree seasoned with spices.
Malai Paneer
A creamy paneer preparation made with fresh cream, aromatic spices, and a hint of sweetness, perfect for special occasions.
Korma Paneer
A Mughlai-inspired dish featuring paneer cooked in a luxurious gravy made from yogurt, nuts, and spices.
Dry Fruit Korma
A decadent curry with paneer and a mix of dry fruits like cashews, almonds, and raisins, blended into a creamy base.
Paneer Butter Masala
A classic Indian curry with paneer cubes simmered in a buttery, tomato-based gravy enriched with cream and spices.
Chilli Paneer
A popular Indo-Chinese dish with paneer cubes tossed in a tangy, spicy sauce with capsicum and onions.
Khoya Paneer
Paneer cooked with khoya (milk solids), giving it a unique, sweet, and creamy flavor profile.
Palak Kofta
Spinach and paneer balls cooked in a creamy spinach-based gravy, offering a blend of soft textures and rich flavors.
Malai Kofta
Soft dumplings made of paneer and potatoes, served in a smooth and creamy tomato-based gravy.
Vegetable Kofta
A mix of mashed vegetables shaped into balls, fried, and simmered in a spicy and creamy curry sauce.
Makhana Mushroom
A delightful dish made with roasted makhana (fox nuts) and mushrooms in a rich and flavorful gravy.
Soyabean Chaap
Soya-based skewers marinated in spices and cooked in a thick and spicy curry, often enjoyed with naan or rice.
Gulab Jamun
Soft and spongy milk-based dough balls, deep-fried and soaked in fragrant sugar syrup flavored with cardamom and rose water.
Gajar Ka Halwa
A warm and indulgent dessert made with grated carrots, cooked with ghee, sugar, and milk, topped with dry fruits.
Moong Dal Ka Halwa
A rich dessert made with split yellow moong dal, ghee, sugar, and cardamom, simmered to perfection.
Jalebi Rabri
Crispy, deep-fried spirals of batter soaked in sugar syrup, served with thick, chilled rabri (sweetened condensed milk).
Raj Rabdi
A special variation of rabdi, made with condensed milk, flavored with saffron, and topped with dry fruits.
Chenna Rasgullas White
White cheese balls soaked in a light sugar syrup, offering a delicate and refreshing taste.
Imarti
A sweet, deep-fried dish made with urad dal flour, similar to jalebi, but with a unique shape and a distinct taste, soaked in sugar syrup.
Dal Makhani
A creamy and rich lentil dish made with black gram (urad dal) and kidney beans, slow-cooked with butter, cream, and spices.
Dal Tadka
A classic preparation where yellow lentils (toor or moong dal) are tempered with ghee, garlic, and aromatic spices like cumin and mustard seeds.
Dal Fry Phulka
A flavorful lentil dish cooked with onions, tomatoes, and spices, often served with soft phulkas (Indian flatbreads).
Dal Urad Ghuli
A traditional recipe using whole black gram (urad dal) slow-cooked with minimal spices, offering an earthy and authentic flavor.
Rajma Masala
Red kidney beans cooked in a thick and spicy tomato-based gravy, a staple in North Indian cuisine, often paired with rice.
Jaipuri Daal
A Rajasthani delicacy made with a mix of lentils (yellow moong and chana dal) cooked with yogurt and spices, known for its tangy and spicy flavors.
Chole
A simple and hearty dish made with chickpeas simmered in an onion-tomato-based gravy, flavored with garam masala.
Chole Masala
A spicier version of Chole, cooked with a blend of aromatic spices like coriander, cumin, and dry mango powder (amchur).
Amritsari Chole
A Punjabi specialty featuring chickpeas cooked with tea leaves for a unique dark color and served with kulchas or bhaturas.
Chole Korma
A rich chickpea curry cooked in a nutty and creamy korma gravy, infused with yogurt and cashews.
Pindi Chana
A dry, tangy preparation of chickpeas cooked with a generous amount of spices, often served with roti or naan.