Iconic Indian Cuisine: What Exactly is India's National Dish?

Indian food is a tantalising tapestry of flavours, aromas, and textures, known for its bold use of spices, fresh herbs, and locally-sourced ingredients. The cuisine varies dramatically from region to region, from the fiery curries of the south to the aromatic biryanis of the north.

But it is not just known for its mouth-watering flavours. Indian food also plays a significant role in the nation’s cultural identity, signifying hospitality, togetherness, and a sense of shared ritual. Meal times are hugely important for the Indian people, and each dish is inextricably intertwined with the history and traditions of the area in which it was created.

For travellers who wish to immerse themselves in India’s dining scene, whether through street food or haute cuisine, a trip across the country can provide an incredibly enriching gourmet experience and provide a deeper connection to India’s heart and soul.

With its enormous cultural and culinary diversity, India does not have a single, universally-recognised national dish. There is such a wide array of regional cuisines across the country that pinpointing a single item to wear this coveted crown would be a tough task.

However, there are many foods that are often considered contenders for the title of national dish, based on their global popularity and widespread presence across India. As you will see below, dishes such as khichdi, a hearty yet simple rice and lentil porridge, are versatile and historically significant enough to achieve national dish status.

Others may argue that the fragrant rice dish biryani could be a strong candidate, due to its deep-rooted connections to various regions of India. While staple foodstuffs like daal are consumed daily by millions, and can be said to symbolise the essence of Indian meals.

But can any one of these individual dishes claim the top spot and be hailed as India’s national dish? To establish this, we must take a closer look at each of these items, and the way in which they reflect the culture and history of the nation.

Khichdi is one of the oldest and most popular dishes in India. This simple mixture of rice and lentils can be dated back to at least 300 BC, when it was mentioned in the writings of numerous historical travellers to the subcontinent.

The reason for its prevalence and popularity may be in part due to its nutritional value, ease of preparation, and comforting nature. It can be cooked easily and quickly, and is often the first solid food eaten by babies in India.

There is no one clearly-defined recipe for khichdi, and different regions of India have introduced their own variations on the dish.

In Bengal, for example, khichdi is often enriched with the addition of vegetables and spices such as turmeric, to give it additional colour and nourishment.

Locals in Gujarat often serve a drier version of the dish, called vaghareli khichdi, commonly served with yoghurt and pickles. Were you to travel through South India, you might encounter a variation known as pongal, which incorporates black pepper and cumin for a more robust flavour.

While different parts of India may come up with their own recipes, khichdi’s core ingredients of rice and lentils always remain the same. It tends to be the blend of spices and accompaniments that are interchangeable.

It is a hugely versatile dish that can be served plain or spiced, and enhanced or simplified to serve the occasion. When deciding on a national dish to uphold India’s culinary tradition, it’s no surprise that khichdi emerges as the frontrunner.

Biryani is another beloved dish in Indian cuisine, and unlike khichdi, which is lesser known outside the subcontinent, it is hugely popular in the Western world. Biryani has a similarly rich history to khichdi, but is harder to define given that its composition varies enormously from region to region.

Simply put, biryani is a mixed rice dish, often containing meat, vegetables, and spices. As well as the ingredients and flavours, the method of cooking is a crucial component of the dish. The ingredients are compiled in layers within a cooking pot, and then baked until the flavours have combined and developed. Often, the pot will not be uncovered until the moment it is ready to serve.

Although its exact origin is uncertain, it is commonly believed that biryani was introduced to India by Persian travellers. It was later brought to great popularity in the 16th century by the royals of the Mughal Empire.

Over time, the various regional variations developed, each adding their own unique twist. Perhaps the most famous version is Hyderabadi biryani, in which fragrant basmati rice is layered with marinated meat, spices and saffron, before being cooked in a heavy-bottomed sealed clay pot, also known as a dum.

Awadhi biryani has a more delicate flavour, with a subtler use of spices like cinnamon and star anise. Kolkata biryani, on the other hand, is distinguished by the addition of potatoes. In Kerala, locals tend to eat Malabar biryani, which involves a different blend of spices and a liberal sprinkling of green chillies and coconut.

The main reason biryani emerges as a contender for the title of national dish is that it is more than just a meal. It is a cultural tradition that plays an integral part in celebrations, festivals, and social gatherings across India. Despite its royal origins, biryani is an enduring dish that bridges the class divide and has become a comfort food staple for millions.

When most people think of Indian cuisine, their mind conjures up images of simmering, spicy curries full of juicy meat and tender vegetables. But the word curry is a broad term, encompassing an enormous range of dishes, making it difficult to designate as a national dish.

In Indian cuisine, curry generally refers to dishes with a spiced sauce. However, the type and preparation of curry varies enormously across the country.

For example, North Indian curries such as paneer masala and butter chicken are often rich and creamy, made with ingredients such as tomatoes, yoghurt and butter. South Indian curries on the other hand, such as Sambar, are typically lighter and spicier, full of ingredients such as tamarind, coconut, and curry leaves. In Bengal, the popular curry dishes often feature mustard oil and fish, while Gujarati variations might involve a touch of sweetness.

Whatever its components, curry is a staple food across Indian households. It tends to be served with carbohydrates such as rice, roti, or other breads. Its ubiquitous presence makes curry a huge cultural symbol of the nation and its traditions, but the diversity of curry styles across the regions prevents it from being considered a single national dish.

Daal, also spelled dal or dhal, is a dish made from lentil or pulses cooked with spices. It is a cornerstone of Indian cuisine, and a huge simmering pot of spicy, steaming daal is a common sight in many households.

Lentils are one of the most ancient cultivated foods, making daal one of the most ancient dishes India has to offer. It comes in countless variations, with each region offering its own versions and ingredients.

Across North India, common dishes include yellow moong dal or dal makhani, made with black lentils and butter. Popular variations in South India, much like their curries, tend to feature different flavours such as tamarind and curry leaves.

Daal is widely consumed for its nutritional benefits, particularly for the large number of vegetarians in India. Lentil-based dishes are rich in protein, fibre, and other essential nutrients. It also holds immense cultural import, served daily in households and symbolising simplicity and comfort.

The samosa is one of the most widely-consumed snack foods in India, consisting of a deep-fried triangular pastry filled with a spicy blend of vegetables and/or meat.

It is a quintessential part of India’s street food culture, and has its origins tracing back to the Ancient Middle East, before being brought to India by traders and travellers in the 13th century. Its unique shape makes it the perfect handheld snack enjoyed by locals and tourists alike.

As with the majority of Indian cuisine, samosas have several regional variations. In North India, potatoes are the dominant filling, while in Hyderabad, a meat-filled version called luqmi is popular. If you were to visit Bengal, you might enjoy a singera, a smaller variant of the samosa often filled with peanuts or cauliflower.

Samosas are enormously popular as an everyday snack, but they also hold great cultural significance. They are particularly prevalent during festivals like Diwali and Ramadan, where they are served as a festive treat.

But can they be called a national dish? Although they represent a unifying element of India’s food culture, they are more of a beloved snack than a full meal representing the wide range of national cuisine. 

In summary, it’s clear that India has some of the most delicious and diverse cuisine in the entire world. With so many delectable staples, there are several contenders for the position of national dish, including:
 

• Khichdi: This rice-and-lentil porridge is simple, easy to prepare, and consumed by millions.
  
  
• Biryani: A fragrant layered rice dish with a rich history and traditional cooking method. It has countless variations across the country.
  
  
• Curry: Although more of a general term than a particular dish, these spiced stews are world-famous and an iconic representation of India’s cultural heritage and traditions.
  
  
• Daal: A simple comfort food widely-consumed across the nation, daal is a delicious mix of lentils and spices that is a cornerstone of Indian cuisine.
  
  
• Samosa: A delectable street food snack that is much loved, and an important part of India’s festivals and celebrations.
   

With so many iconic dishes and regional variations of each one, it is difficult to pick one particular national dish. One might think the huge diversity of Indian cuisine could be said to blur India’s cultural identity, but really this diversity is part of what makes India such a wonderful country.

Each region has its own clearly distinct geography, heritage, traditions, and food. Any visitor to the nation would have an incomplete experience by only visiting one area, as the joy of India is to be found in indulging in the many and various regions and all they have to offer.