For most of us, Indian restaurants in Bangalore offer the ultimate comfort food.
With the familiar blend of spices and masalas, it provides a satisfying meal.
However, with many varied regional cuisines, the type of food that is cooked in
one home may be completely different from that in another home. There are a few
Indian dishes that rise above regional taste preferences to be considered classics.
While the dishes are mostly non-vegetarian, they usually have a vegetarian
version too.
1.
Biryani
A dish that was brought to India by the Mughals, biryani is a dish of
rice and meat cooked together with spices. Bangalore Restaurants that serve Indian cuisine offer variations of this dish. The
most popular are the Hyderbadi dum biryani and Lucknowi Awadhi Biryani, which are
considered authentic as they originated in the kitchens of the Nizams and
Mughals. Originally, mutton was used in this dish, but nowadays, there are
variations using chicken, fish, prawn and egg. Besides these two, the spicy
versions from Andhra and Chettinad, and the subtly flavoured moppila biryani from
north Kerala are popular too. In most Indian
restaurants, biryani is served with raitha and veg gravy on the side.
2.
Butter Chicken
Also known as Murgh Makhani in restaurants that serve Punjabi cuisine, butter chicken is a
delicious chicken dish with gravy that can be eaten with either pulao or rotis.
Traditionally, the bite-sized chicken pieces are marinated in spices and cooked
in the tandoor oven before being immersed in the curry that has tomato puree,
spices and cream. This rich dish is perfect for an evening meal in winter. The
vegetarian version is Paneer Makhani.
3.
Rogan Josh
A popular dish from Kashmiri cuisine, Rogan Josh is made from
boneless cubes of lamb cooked in gravy made from yoghurt, onions, garlic,
ginger and spices. Kashmiri chillies, which are milder in spiciness than other
chillies, give this gravy a lovely red colour. In most North Indian Restaurants , this dish is served with either rice or
rotis. Unfortunately, there is no vegetarian version.
4.
Pork Vindaloo
This Goan dish was introduced to India by the Portuguese. Made from
vinegar, garlic and red chillies, it has a bit of sugar and other spices that
give it the perfect blend of sweet, sour and spicy flavours. Kashmiri chillies
are used, so it’s only mildly spicy. A classic in Goan restaurants, Pork Vindaloo can also be found in restaurants
that serve coastal or Anglo Indian cuisine. Vegetarian versions include a mix
of vegetables cooked using the same gravy ingredients.
5.
Tandoori Chicken
Another classic in restaurants that serve Mughlai or Punjabi Cuisine, Tandoori Chicken is
made with chicken (either whole or pieces) marinated with yoghurt and ground
masala, before being roasted in the Tandoor oven. Some restaurants cook it on
the barbeque grill. It’s best eaten with tandoori nan or roti. The vegetarian
versions include tandoori aloo and paneer tikka.
Of course, everyone has their personal favourite, from Chettinad
Pepper Chicken to Kerala Beef Fry. What’s on your Top-5 list, and which Bangalore restaurants make the best
versions of them?
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