Unlike the national cuisines of other countries, Indian cuisine represents a vast set of culinary influences and traditions from across the Asian continent.

 The Most Popular Indian Dishes:

Traditional Indian food is made according to the same principles of taste. However, North Indian and South Indian food is very different. If you're familiar with Indian restaurants in America, you probably know the following popular and delicious Indian dishes:

•  Aloo gobi - Crispy golden potatoes and cauliflower.

•  Butter chicken
  

•  Chana masala - Chickpea stew.

•  Palak paneer  - Spinach curry with fresh cheese.

•  Chicken tikki masala - Chicken in  creamy masala sauce.
•  Doughy, butter-brushed naan - The popular Indian flatbread.
•  Crisp papad - Very thin and finely chopped North Indian tortillas are thoroughly dried and then quickly dipped in hot oil until frothy and golden brown.
•   Fish curry 
•   Lamb vindaloo - A quick and easy spicy meat curry marinated in spicy vinegar sauce.
•  Dal makhani - Stew made from whole black or yellow lentils.
•  Pakoda - A fried snack usually consisting of cauliflower or light dough potatoes.
•  Kofta - Indian meatballs are usually made with lamb or pork, onions and spices.
•  Korma - A thick, flavorful curry made with meat or vegetables cooked in yogurt, cream and spices.
•  Biryani - It is a mix of meat and rice, a popular staple in Kashmir cuisine.
•  Kebab - Famous  Punjabi cuisine.

 The Common Ingredients and Flavors in Indian     Cuisine:

Besides the same old spice package of chili peppers (dried complete and powdered), garlic, ginger, and allspice, not unusual place substances in Indian cooking include:

•  Chili peppers  - (dried complete and powdered)
•  Mustard seeds - We are used to seeing those in grainy mustard. Their herbal fieriness is tempered while they're roasted and that they grow to be nuttier in taste.
•  Cumin -These small seeds have a strong, smelly aroma that lends an acquainted back note to many Indian and Mexican dishes.
•  Fennel -The seeds of the fennel plant have an extra reported anise taste than the bulbs and cross specifically nicely with pork.
•  Cardamom - A flexible spice with a warm, candy taste. You can both upload the pod complete, or overwhelm it to extract the seeds, that can then be floor in case you like.
•  Cinnamon -The rolled bark of a Sri Lankan tree, cinnamon is going specifically nicely with sugar.  It`s extensively utilized loads in meaty savory dishes consisting of Moroccan tagines.
•  Coriander -These dried berries have a candy fragrant taste that bears no similarity to the herb that produces them. Great for homemade burger and fish poaching liquour.
•  Turmeric - A vibrant yellow spice that comes from a dried root. It offers curry powder its hallmark shadeation and has an earthy, mustard taste.
•  Fenugreek - A sour Mediterranean seed utilized in curry powders, with an aroma just like celery.  A vital a part of homemade rasel handout, a Moroccan spice blend additionally containing cinnamon, cloves, coriander, and cumin.
• Garam masala - A custom spice aggregate called garam masala is a great indicator of neighborhood palates, because the mixture modifications barely relying on wherein you are (and whose auntie is cooking). 
•  Ghee - Many Indian recipes use ghee, an Indian model of clarified butter.