Roasted spices, slow-simmered sauces, breads puffed in the oven, fragrant rice: Indian cuisine is one of the most varied in the world. From one region to another, ingredients, techniques and tastes change so much that it would be fairer to speak of the cuisines of India.
In this article, discover its main regional families, the role of spices, its vegetarian traditions, a few iconic dishes and how to put together an Indian meal to share.
On this page: The regions · Spices · The vegetarian tradition · Iconic dishes · Putting together a meal · At Quantum Isoraka · 3-question quiz
One cuisine, many regions
Climate, crops and traditions shape very different cuisines. Here are a few broad, necessarily simplified, landmarks:
| Region | Characteristics | Examples of dishes |
|---|---|---|
| North (Punjab, Delhi) | Wheat, dairy, tandoor cooking | Naan, tandoori chicken, paneer, dal |
| South (Tamil Nadu, Kerala…) | Rice, lentils, coconut, curry leaves | Dosa, idli, sambar |
| West (Gujarat, Goa…) | Sweet-and-savoury vegetarian dishes in Gujarat, Portuguese influences in Goa | Dhokla, fish curries |
| East (Bengal…) | Fish, rice, mustard seeds | Fish curries with mustard, milk-based sweets |
Spices, at the heart of the flavours
Cumin, coriander, turmeric, cardamom, cinnamon, cloves, chilli… Spices are used whole or ground, alone or in blends called masalas, such as garam masala. One gesture comes up often: frying seeds, for example cumin, in hot oil or ghee to release their aromas.
Spiced does not necessarily mean hot: many dishes are mild and fragrant, and chilli is adjusted to taste.
A great vegetarian tradition
India has a large vegetarian population, and its cuisine bears the mark of it. Pulses, vegetables, grains and dairy make up complete and varied dishes:
- Dal: lentils or other pulses simmered and seasoned with spices.
- Paneer: a fresh cheese that does not melt when cooked, grilled as in paneer tikka or cooked in a sauce, as in aalu paneer.
- Vegetables: potatoes, cauliflower, peas, aubergines, cooked as dry curries or in sauce.
- Snacks: samosas, pakoras (vegetable fritters in chickpea batter) and panipuri.
A few iconic dishes
- Tandoori chicken: marinated in yoghurt and spices, then cooked in a tandoor.
- Butter chicken: pieces of chicken in a tomato, butter and cream sauce, associated with Delhi.
- Korma: a mild, creamy dish, often thickened with yoghurt, cream or nuts.
- Biryani: fragrant basmati rice cooked with meat, fish or vegetables.
- Chicken chilli: a classic of Indo-Chinese cuisine; read our article on chicken chilli.
Putting together an Indian meal to share
An Indian meal is happily shared: several dishes in the middle of the table, each eaten with rice or bread.
- A bread: naan, plain, butter or garlic, or a simpler roti.
- A rice: plain or fragrant basmati, to balance the sauces.
- A dal or a vegetable dish: for mildness and variety.
- A dish in sauce or grilled: with chicken, lamb, fish or paneer.
- A cool drink: a lassi, a yoghurt drink, softens spicy dishes.
Indian cuisine at Quantum Isoraka
At Quantum Isoraka, the Indian flavours section of the menu includes biryanis, a butter chicken masala, a chicken korma, a dal fry and several naans.
Test your knowledge
Three questions to recap the essentials. Your answers are not saved.
Flavours of India in Isoraka
Quantum Isoraka welcomes you in Isoraka, Antananarivo, to share the flavours of India with family, friends or colleagues.
Book a table at Quantum Isoraka.
