Have You Truly Tasted the Best Food in India Yet? Here Are 30+ Dishes You Must Try

India is famous for many things. The world knows India for its rich history, yoga, Shah Rukh Khan, Taj Mahal, and delicious food. The world recognizes India for its spices and tasty culinary inventions that make everyone drool with hunger. The taste of spicy chicken tikka, the tanginess of chaat, and the smokiness of tandoor are enough to make someone die of craving.

The thought of the best food in India is enough to make one hungry. So, get ready to get your stomach growling as we talk about the best dishes you can taste in India. In this blog, we will turn our heads in each direction to find out what it offers. Let’s see the most popular dishes in India.

Here Are 32 Best Dishes from 4 Regions of India That You Must Try!

Let’s talk about the best dishes in India according to tourists, locals, and reviewers from each region. India is a diverse nation, and this diversity is clearly reflected in its rich and varied cuisine. Every region, even every state, has a unique cuisine. 

We will check them in four categories: vegetarian, non-vegetarian, sweets, and snacks. These categories will provide a clearer view of the best options available. Here is the best food in India, according to each region.

Region	Category	Dish
Northern India	Vegetarian	Rajma Chawal
		Chole Kulche
	Non-Vegetarian	Tandoori Chicken
		Rogan Josh
	Sweets	Ghevar
		Phirni
	Snacks	Aloo Tikki
		Pani Puri
Southern India	Vegetarian	Masala Dosa
		Idli Sambar
	Non-Vegetarian	Chicken Chettinad
		Kerala Fish Curry
	Sweets	Mysore Pak
		Tirunelveli Halwa
	Snacks	Medu Vada
		Murukku
Western India	Vegetarian	Dhokla
		Undhiyu
	Non-Vegetarian	Goan Fish Curry
		Kolhapuri Mutton Curry
	Sweets	Kaju Katli
		Mohanthal
	Snacks	Vada Pav
		Sev Puri
Eastern India	Vegetarian	Aloo Posto
		Dalma
	Non-Vegetarian	Mustard Hilsa Fish
		Kosha Mangsho
	Sweets	Rasgulla
		Sandesh
	Snacks	Jhalmuri
		Chingri Chop

Best Food in North India

Let’s take a look at the best food you must try when you are in North India.

Vegetarian Options:

1. Rajma Chawal

• Place of Origin: Punjab

The importance of Rajma Chawal in India may lead many to believe it has a long history in our land. But, no! Rajma did not even exist in India before the 19th century. The French introduced them in Pondicherry during the colonial time. And slowly, this ingredient made its way to Punjab, where Rajma Chawal was born.

They are mildly spicy, a bit tangy, and perfectly soft beans; when served with warm, fluffy rice, it’s a match made in heaven. But why is this the best food in India for vegetarians? A simple answer is that it is protein-rich and cheap. A plate of Rajma chawal with onions and pickle is enough to keep you going for a day.

2. Chole Kulche

• Place of Origin: Punjab Region (Pre-Independence)

Once a staple in the Mughal dinner, Chole Kulche is a phenomenon to say the least. The word ‘Kulcha’ comes from Persian, which means a disc-shaped loaf of leavened bread. If you want to try the best Chole Kulche in the world, you must visit Amritsar. The city of Golden Temple is famous for its ‘Amritsari Kulche.’

The flavour of garam masala and the tad bit of spiciness of cumin in the chole curry is decadently satisfying. The fluffy, little, burnt, and round Kulcha bread is just heavenly. The stuffed aloo or paneer is a good source of carbohydrate and protein. It is the perfect breakfast meal for someone who works hard.

Non-Vegetarian Options:

3. Tandoori Chicken

• Place of Origin: Punjab Region (Pre-Independence)

When archaeologists excavated the Harappa civilisation, they found proof of tandoor ovens. But the version that we eat today was popularised by the Moti Mahal restaurant in Delhi in the 1940s. The owner, Kundan Lal Jaggi, was a Hindu immigrant from Peshawar. Tandoor is one of the oldest dishes in the world.

Tandoor chicken is a delicious and nutritious source of protein. The dish is flavourful, spicy, and smoky. Eating this dish with pickled onions and green mint chutney will leave your stomach satisfied and your heart desiring more.

4. Rogan Josh

• Place of Origin: Kashmir

Rogan Josh is one of the seven essential dishes of the traditional Kashmiri Wazwan feast. Just like Chole Kulche, this dish was introduced to India by the Mughals. Rogan Josh comes from two words—Rogan and Josh—which mean clarified butter and to burn, respectively. And those two words perfectly encapsulate the dish.

If you are health-conscious, Rogan Josh might not be the best food in India for you. It is for people who love to eat and cook food. The mouth-watering meat in the spicy curry melts in your mouth. Eat it with a garlic naan and you’re already halfway to heaven.

Sweet Options in North India

5. Ghevar

• Place of Origin: Rajasthan

This delicacy was a staple for the Maharajas after every dinner. Ghevar is a sweet gift from the dry lands of Rajasthan to the world. Even today, families serve it in weddings as a symbol of love, unity, and good fortune in Rajasthan.

Ghevar are crispy on the outside but decadently sweet. They are soaked in sugar syrup and covered in malai, saffron, and nuts. When you take a bite out of it, you will be hit with a sweet taste of ghee, followed by malai and sugar. Too many ghevars can be a speed run to diabetes.

6. Phirni

• Place of Origin: Persia

After the Taj Mahal, phirni is the second wonder the Mughals gave to India. During his ascent, Prophet Muhammad was served phirni by angels. According to Islamic stories, it is the food of angels, and once you take a bite, you’ll understand why. The Phirni we know today was served as a royal dessert in the Mughal court.

In its essence, Phirni is just a light, mildly sweet, creamy rice pudding. It is smooth yet a bit grainy. If you want to try it, make sure you eat it out of a matka or a shikora. It is bursting with cardamom, milk, and rose water. Phirni is the second most important sweet during Eid, right after Sheer Kurma.

Best Snacks in North India:

7. Aloo Tikki

• Place of Origin: Uttar Pradesh

In the 1600s, the Portuguese arrived in India and introduced potatoes to the local cuisine. When we talk about the best food in India, we must discuss the best ingredient in our food, potatoes. People believed that the royal chef made Aloo Tikki for Emperor Jahangir, who had a fondness for vegetarian delicacies.

Aloo Tikki has a crispy, golden-brown exterior with a soft, spiced mashed potato filling. It has cumin, coriander, garam masala, green chilies, and sometimes peas or nuts. When you take a bite of Aloo Tikki, especially with tamarind and mint chutney, it is the best bite of crispiness and softness.

8. Pani Puri

• Place of Origin: Magadha Kingdom (Modern Day Bihar)

Hindu myths tell us that Draupadi made Pani Puri to satisfy the hunger of her five husbands with the ingredients she had. While we do not have proof of this incident, we do know Pani Puri was a staple 400 years ago in the ancient Magadha kingdom. Back then, it was called Phulkas.

Over the centuries, the snack has evolved as new ingredients such as potatoes have been added to the mix. Today, Pani Puri, also known as Golgappa, is one of the most popular street foods in India. If not for Vadapav, Pani Puri would be the face of Indian street food.

Best Food in South India

Now that we took a look at the north, let’s check out what the South has to offer.

Vegetarian Options:

9. Masala Dosa

• Place of Origin: Udupi Town, Karnataka

Dosa has been around for more than 1500 years, but Masala Dosa, the dish, was invented in the last century in a small eatery in Udupi town. One legend suggests a rebellious Brahmin cook in Udupi attempted to ferment alcohol from rice but failed, and instead ended up making the dosa. Another story credits the Mysuru Maharaja, who saved leftover food from a banquet by wrapping the potato curry inside a dosa. 

Masala dosa is a very versatile dish. You can have it for breakfast, lunch, dinner, and a snack. In 2024, Swiggy revealed in its press release that its customers ordered over 23 million dosas that year.

10. Idli Sambar

• Place of Origin: Tamil Nadu

South India has been enjoying idlis for over a thousand years. They are quick energy boosters and easy to make. As for Sambar, it was, allegedly, created by Chhatrapati Sambhaji Maharaj during his time in South India. The fluffy rice cake, immersed in tangy Sambar, is a delightful treat for the taste buds.

The dish—Idli and Sambar—is the best food in India due to its metaphorical meaning. It is a blend of two cultures. On one hand, you have thousands of years of Tamil history personified in Idli, and on the other hand, the contribution of Marathas in the guise of Sambar. When you take a bite, you are not just eating food; you are taking in a beautiful blend of cultures.

Non-Vegetarian Options:

11. Chicken Chettinad

• Place of Origin: Chettinad. Tamil Nadu

Chettinad, Sivanga district, is home to the trader tribe, Nattukottai Chettiars. They are known for two things: their love for spicy and aromatic food, and their exposure to the world, thanks to their trading. And this can be seen in their signature dish, Chicken Chettinad, a beautiful dish made from a complex masala blend.

Chicken Chettinad delivers a fiery, aromatic, and savoury experience with a rich blend of roasted spices, coconut, and curry leaves. The marinated chicken is cooked in a thick gravy with tamarind, producing a deep, pungent, smoky flavour with a scrumptious texture. It is both spicy and flavourful, but layers of complex spices prevent it from being overly harsh.

12. Kerala Fish Curry

• Place of Origin: Kerala

Kerala fish curry, also known as Meen curry, is a reminder of how the world’s cultures are intertwined. When the Portuguese arrived, they introduced a new style of cooking and brought with them different ingredients. And this cooking style and ingredient were used by the locals to cook their fish.

This fish curry is known for its bold, tangy, and spicy flavour profile. A tender fish, preferably white fish, is cooked in a thick gravy of tamarind, green chilies, tomatoes, onions, mustard seeds, curry leaves, and a generous amount of coconut milk or oil. The dish has everything: heat, tanginess, and creamy coconut richness.

Sweet Options in South India

13. Mysore Pak

• Place of Origin: Mysore

One fine day in the 20th century, Kakasura Madappa wanted to experiment with gram flour (besan), sugar, and ghee in the palace kitchen. King Krishna Raja Wadiyar IV loved the delicacy so much that he named it “Mysore Pak” after the city of Mysore, also referred to as “Mysuru.” From its royal beginnings, Mysore Pak became a signature sweet of Karnataka.

The king of sweets is soft, sweet, and buttery. Its texture ranges from porous to slightly crumbly and even dense fudge-like consistency, depending on preparation style. The flavour is rich and sweet with a fragrant hint of cardamom in some variations.

14. Tirunelveli Halwa

• Place of Origin: Tirunelveli

Tirunelveli Halwa, also known as Iruttu Kadai Halwa, is a famous traditional Indian sweet made from wheat and sugar. It was first prepared by Rajput cooks hired by the zamindar of Chokkampatti near Tirunelveli in the late 19th century. The sweet gained fame under Jegan Singh, who opened the first dedicated halwa shop in Tirunelveli around 1882 called “Tirunelveli Halwa.”

The halwa is unique for being made from wheat, ghee, and caramelized sugar. It is only cooked using water from the Thamirabarani River, which is said to impart a distinctive flavour in this best food in India. It is known for its glossy, dark brown exterior and sticky, melt-in-mouth texture.

Best Snacks in South India:

15. Medu Vada

• Place of Origin: Karnataka

Medu Vada likely originated in South India, with some certainty traced to Maddur town in Karnataka. It was mentioned as “vataka” in the 12th-century Sanskrit text Manasollasa, and was popular among Tamilians centuries ago. The dish is a lentil-based fritter shaped like a doughnut. Udupi restaurateurs in Mumbai made it popular.

Medu Vada has a crispy outer layer with a soft, fluffy, and airy interior. Made from soaked and ground urad dal, the batter is seasoned with black pepper, ginger, curry leaves, and asafoetida for flavour. Medu Vada is to be eaten hot with coconut chutney and sambar, creating a combination of crispy, savoury, and tangy flavours that is much loved everywhere.

16. Murukku

• Place of Origin: Tamil Nadu

Murukku, more famously known as Chakli, is a savoury hard snack enjoyed especially on Diwali. ‘Murukku’ is a Tamil word for twisted, describing the very shape of the dish. Traditionally made from rice flour and urad dal (black gram) flour, it is shaped using a murukku press or by hand into spirals or coils before deep frying. 

The snack likely evolved from ancient recipes for rice and lentil dough fried into crisp shapes for celebratory occasions in South India. Making murukku was a family event. It requires skill and patience, with good murukku considered a sign of culinary mastery. The spiral shape symbolically represents harmony and prosperity.

Best Food in West India

Gujarat, Maharashtra, and Goa make up West India. Their cuisine is unique, culturally rich, and obviously delicious. Here’s the best food in India, originating from these states:

Vegetarian Options:

17. Dhokla

• Place of Origin: Gujarat

Dhokla is an ancient dish, to say the least. A precursor, dukkia, is mentioned in Jain literature around 1066 AD. Even the word “Dhokla” was mentioned in the 16th-century Gujarati text Varanaka Samuchaya. Whether they served it with green and red chutney or not is still a debate.

Dhokla has a mildly tangy, slightly sweet, and savoury flavour with a soft and spongy texture. The fermented batter contributes a subtle sourness that pairs well with the garnishing of mustard seeds, green chilies, coriander leaves, and sometimes grated coconut.

18. Undhiyu

• Place of Origin: Surat, Gujarat

Winter is coming! And winter is the time to cook Undhiyu. This dish is prepared during the festival of Uttarayan (Makar Sankranti), which celebrates the sun’s transition into the Capricorn zodiac sign. 

The dish is a harmonious blend of seasonal winter vegetables like surti papdi (hyacinth beans), purple yams, sweet potatoes, raw bananas, and brinjal. They have a spicy masala made from coconut, green chilies, garlic, coriander, and other spices. The dish is prepared upside down, which is why it is called “Undhiyu.”

Non-Vegetarian Options:

19. Goan Fish Curry

• Place of Origin: Goa

The seashore is where you will find the best food in India. The best part about Goan fish curry is that it doesn’t have an actual recipe. Every house, every corner of Goa has its own version of Goan fish curry.

Goan Fish Curry is famous for its vibrant, tangy, and moderately spicy flavour. The firm white fish is cooked in a gravy made from freshly ground coconut, dry red chilies, coriander, turmeric, garlic, and ginger. It is balanced by the sourness of tamarind or kokum.  

20. Kolhapuri Mutton Curry

• Place of Origin: Kolhapur, Maharashtra

The tambda and pandra (red and white) rassa are famous worldwide. Kolhapuri mutton curry is a burst of spices in your mouth. It is a blessing for people who love spicy food. When you eat Kolhapuri mutton curry, only one thing is guaranteed—sweat. This dish will make you sweat, and yet you will yearn for more.

Eating it with a butter naan is the best way to go about it. The buttery sweetness of naan, when matched with the fiery spice of the curry, is everything you need. It is a perfect dinner dish to order when you visit a restaurant with your family.

Sweet Options in West India

21. Kaju Katli

• Place of Origin: Deccan Region

Now there’s a debate on who invented this dish. Some believe it was the Mughals, and others think it was the Marathas. But there is no debate that it is the best food in India. Kaju Katli embodies royal elegance, creamy taste, and nutritional benefits. A tale links Kaju Katli to a Maratha chef named Bhimrao, who took inspiration from the Persian almond sweet Halwa-e-Farsi.

Kaju Katli is known for its silky, melt-in-the-mouth texture and creamy, mildly sweet flavour. Made from ground cashews and sugar (sometimes ghee or rosewater), it has a perfect balance of nutty richness and sweetness. Its smoothness, subtle fragrance, and delicate taste make it a favourite among all ages.

22. Mohanthal

• Place of Origin: Gujarat or Rajasthan

Mohanthal, which literally means ‘Lord Krishna’s plate,’ is worthy of being food for a god. The sweet dish is a perfect ending to any dinner, but it is significant due to its religious significance. Tradition tells us that Krishna used to love this sweet, and even today, devotees dedicate it to him during Janmasthami.

This fudge-like sweet has a grainy, crumbly texture and a rich, buttery taste from the ghee. The aromatic base of roasted gram flour, with sweetness from sugar syrup infused with spices, creates an explosion of flavour. When you take a bite, you will taste cardamom, saffron, and sometimes mace or rose water.

Best Snacks in West India:

23. Vada Pav

• Place of Origin: Mumbai, Maharashtra

In the 1960s, Mumbai became the birthplace of one of the most integral parts of Maharashtrian culture. Mumbai was the heartland of aspiring actors, directors, mill workers, dabawalas, and students. Everyone was busy, everyone had somewhere to go, and everyone was losing time. And many meals of the day were being missed.

Breakfast was too time-consuming, and they needed something quick, fast, hearty, and tasty. And that’s when, in 1966, outside Dadar Station, the aroma of freshly fried vada with warm, fresh bread enchanted people. And today, in Mumbai alone, 2 million vada pavs are eaten daily.

24. Sev Puri

• Place of Origin: Mumbai, Maharashtra

Sev Puri is a symbol of cultural blend. You can taste the influence of the Gujarati and Marathi cultures in the bite of a sevpuri. The dish is a burst of flavours in your mouth. The crispy puris, filled with spicy mashed potatoes and topped with sweet and tangy chutney, garnished with heaps of sev, can be called a perfect plate of happiness.

It is a perfect snack for people of all ages. It is not overly spicy nor too sweet, and has a tangy flavour. A plate of sevpuris, followed by masala puri, is enough to make everyone drool from hunger.

Best Food in East India

Here comes the last region of our country. Let’s talk about the delicacies they offer.

Vegetarian Options:

25. Aloo Posto

• Place of Origin: West Bengal

The history of Aloo Posto is linked to Bengal’s colonial past, particularly the 18th and 19th centuries. During that time, large tracts of Bengal’s agricultural land were converted to poppy cultivation by British colonialists. Farmers, often left with little to eat, would repurpose the leftover poppy seeds to create “posto” dishes for nourishment.

Aloo Posto has a mild, nutty flavour from the roasted and ground poppy seeds that coat the soft pieces of potato. The dish has a slightly spicy and savoury taste. It is the best vegetarian dish from East India.

26. Dalma

• Place of Origin: Odisha

Dalma originates from indigenous tribal communities, especially the Savaras of Odisha. They are believed to have first offered the dish to Lord Jagannath, worshipped as Neela Madhav. Traditionally, it is part of the Chappan Bhog (56 offerings) to the deity.

Dalma has a mildly spiced, earthy, and comforting taste. It is a thick stew made from toor dal or chana dal mixed with vegetables. When you take a bite, you will taste raw banana, pumpkin, elephant foot yam, brinjal, and drumsticks. The seasoning (tadka) of cumin, mustard seeds, dry red chilies, and ghee lends a fragrant.

Non-Vegetarian Options:

27. Mustard Hilsa Fish

• Place of Origin: Bengal Region

According to a story, Muhammad bin Tughlaq, the 14th-century Sultan, was so addicted to Hilsa that it led to his demise due to gluttony. Hilsa (Ilish) is a migratory fish native to the Bay of Bengal and rivers like the Ganges, Padma, and Hooghly. It has been a culinary treasure in Bengal for centuries.

It has a rich, pungent, and slightly bitter flavour from the fresh mustard paste combined with the creamy, oily texture of Hilsa. The natural oiliness of the fish complements the sharpness of mustard. It is declared the national fish of Bangladesh and the state fish.

28. Kosha Mangsho

• Place of Origin: West Bengal

The name “Kosha” refers to the slow-cooking process in which the mutton is braised and cooked in its own juices. This process results in a thick and rich gravy. Traditionally, it is prepared for special occasions. The dish is served for festivals like Durga Puja and family gatherings in Bengali households.

Kosha Mangsho can be identified by its deep reddish-brown, thick gravy that clings to tender, melt-in-the-mouth pieces of mutton. The curry is spicy, aromatic, and rich; you will taste bold notes from spices like cloves, cardamom, cinnamon, bay leaves, and dried red chilies.

Sweet Options in East India

29. Rasgulla

• Place of Origin: Odisha or West Bengal

There is a debate between Odisha and West Bengal over the ownership of Rasgulla. Odia people claim it was called Khira Mohana, a prasad offering in the Puri Temple. On the other hand, West Bengal credits Nobin Chandra Das, a 19th-century confectioner from Kolkata, for its creation. Regardless of who made it, one thing is for sure: they ended up creating the best food in India.

If you have diabetes, stay away from this! It is literally a ball of milk drenched in sugar syrup. It is delicate, soft, chewy, sweet, and spongy. It will burst in your mouth once you bite into it. But remember, you won’t have enough of this desert. It can be very addictive.

30. Sandesh

• Place of Origin: West Bengal

Sandesh traces its origins back to ancient Bengal, with references found in medieval Bengali literature, like the Krittibas Ramayana and the devotional songs of Chaitanya Mahaprabhu. In its early days, this delightful treat was crafted from rich, solidified milk or a creamy version of kheer, perfectly sweetened with jaggery sourced from date palms.

The modern version of Sandesh, made with chhena (fresh curdled milk), sugar, and flavoured with cardamom or rosewater, changed during the 19th century. It is a symbol of cultural pride in Kolkata and the greater Bengal region.

Best Snacks in East India:

31. Jhalmuri

• Place of Origin: Bengal Region

Imagine walking the streets of Kolkata, holding a paper cone filled to the brim with a sweet and tangy bhel. You take a bite out of each and watch the passerby. You just experienced a cultural experience! It was invented during the British rule, and became popular in Kolkata when migrant workers from Bihar introduced their snack variations.

The dish gained momentum as a street food during World War II. The word “jhal” means spicy in Bengali, and “muri” means puffed rice; combine them and you have a spicy puffed rice snack.

32. Chingri Chop

• Place of Origin: Kolkata

Bengal is famous for its seafood, and Chingri Chop is one of them. Chingri Chop, literally meaning prawn cutlet, is a Portuguese-style cutlet made using Bengali ingredients. Chingri Chop has a crisp outer coating typically achieved by breading with breadcrumbs or a batter.

A spiced, creamy mixture of prawns and mashed potatoes is stuffed inside the breading. It is seasoned with ginger, green chilies, coriander, and aromatic spices like cumin and garam masala. The contrast between the crunchy exterior and the tender, flavourful filling makes it a favourite appetizer or tea-time snack.

Conclusion:

India’s culinary heritage is as vast and vibrant as its geography. We have the rich, buttery gravies of the North to the tangy, coconut-laced curries of the South, and the spicy, complex flavours of the West and East; each region offers a unique taste adventure. This journey through 32 iconic dishes proves that Indian food is truly an art form, deeply rooted in history, culture, and community. 

Whether you crave the comforting Rajma Chawal or the fiery Vada Pav, there is a masterpiece for every palate. To experience the heart of the nation, you must seek out and savour this incredible collection of the best food in India. Your next meal is waiting.

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