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UNIT III
TRADITIONAL FOOD PATTERNS
3.2: .Regional foods that have gone Pan Indian / Global. Popular
regional foods;

1. North India

1.1. Tandoori Dishes

 Origin: Punjab
 Description: Dishes like Tandoori Chicken, Tandoori Naan, and Tandoori Roti
are cooked in a traditional clay oven called a tandoor. These dishes are globally
recognized for their smoky flavor and vibrant spices.
 Global Presence: Tandoori chicken and naan are staples in Indian restaurants across
the world, particularly in the UK, USA, and Middle East.

1.2. Rogan Josh

 Origin: Kashmir
 Description: A rich, aromatic lamb curry cooked with Kashmiri spices, yogurt, and
sometimes saffron. Known for its deep red color and complex flavor.
 Global Presence: This curry is widely popular in UK-based Indian restaurants, often
considered a signature dish of Kashmiri cuisine.

1.3. Dal Makhani

 Origin: Punjab
 Description: A creamy lentil curry made from whole black lentils (urad dal) and
kidney beans, slow-cooked with butter and cream.
 Global Presence: A popular vegetarian option in Indian restaurants worldwide,
especially in the West.

1.4. Amritsari Kulcha

 Origin: Punjab
 Description: A stuffed flatbread made with wheat flour and stuffed with a spicy
potato filling, served with yogurt and pickle.
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 Global Presence: Widely served in Indian restaurants around the world, especially in
South Asian communities.

2. South India

2.1. Hyderabadi Biryani

 Origin: Hyderabad
 Description: A fragrant rice and meat dish made with spices, saffron, and basmati
rice. Known for its unique preparation where meat and rice are cooked separately and
then layered together.
 Global Presence: A global favorite, especially in the Middle East, South East Asia,
and countries like the UK, US, and Canada.

2.2. Masala Dosa

 Origin: Karnataka/Tamil Nadu

 Description: A thin, crispy pancake made from fermented rice and urad dal batter,
filled with spiced potatoes. It’s served with sambar and coconut chutney.
 Global Presence: Popular across India and has gained global popularity in countries
with significant Indian populations like the US, UK, and Australia.

2.3. Sambar

 Origin: Tamil Nadu, Kerala, Karnataka, Andhra Pradesh

 Description: A tangy, spicy lentil soup made with tamarind, vegetables, and a unique
spice blend called sambar powder.
 Global Presence: Found in many international Indian restaurants, especially
alongside dosas, idlis, and rice.

2.4. Chettinad Cuisine

 Origin: Tamil Nadu

 Description: Known for its spicy, flavorful curries, Chettinad Chicken Curry is a
signature dish, made with a rich combination of roasted spices.
 Global Presence: Chettinad cuisine is increasingly popular in global markets due to
its bold flavors, especially in Indian restaurants in the US, UK, and Singapore.

3. West India

3.1. Pav Bhaji

 Origin: Mumbai, Maharashtra

 Description: A spicy vegetable mash (bhaji) served with buttered bread rolls (pav).
Often garnished with chopped onions, cilantro, and a squeeze of lime.
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 Global Presence: Popular in Indian restaurants worldwide, especially in the UK and
Middle East.

3.2. Vada Pav

 Origin: Mumbai, Maharashtra

 Description: A deep-fried potato patty served in a bun, similar to a burger, with spicy
chutneys and fried green chilies.
 Global Presence: Known as the “Indian burger,” it has made its way to global cities
like London, New York, and Dubai.

3.3. Goan Fish Curry

 Origin: Goa
 Description: A tangy, mildly spiced fish curry made with coconut milk and tamarind,
often served with rice.
 Global Presence: Popular not only in India but also in international Indian restaurants
and coastal communities around the world.

3.4. Dhokla

 Origin: Gujarat
 Description: A savory steamed cake made from fermented rice and chickpea flour,
often served as a snack or breakfast.
 Global Presence: It has been embraced in Indian restaurants globally, particularly in
the US, Canada, and the UK.

4. East India

4.1. Macher Jhol

 Origin: Bengal
 Description: A simple, light fish curry made with mustard oil, turmeric, green chilies,
and vegetables. Often paired with steamed rice.
 Global Presence: While it’s a Bengali staple, this dish has spread globally, especially
in regions with Bengali diaspora such as the UK and the US.

4.2. Momos

 Origin: North East India, Sikkim, Arunachal Pradesh, Tibet

 Description: Steamed or fried dumplings filled with meat or vegetables, typically
served with a spicy dipping sauce.
 Global Presence: Extremely popular in Nepal, Tibet, and in Indian cities. Its global
recognition has grown significantly in countries with significant South Asian
populations.

4.3. Litti Chokha

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 Origin: Bihar, Jharkhand
 Description: A round wheat flour ball stuffed with roasted gram flour and spices,
typically served with chokha (a mashed mix of eggplant, tomato, and garlic).
 Global Presence: Increasingly popular as a rustic, healthy, and unique dish in global
Indian food markets.

4.4. Pakhala Bhata

 Origin: Odisha
 Description: Fermented rice served with fried fish, vegetables, and yogurt. A
traditional summer dish.
 Global Presence: Gaining recognition in Indian food communities abroad due to its
refreshing nature and health benefits.

5. Regional Foods Gone Pan-Indian & Global

5.1. Samosa

 Origin: North India

 Description: A deep-fried pastry filled with spiced potatoes and peas, or sometimes
meat. A popular snack, especially in the street food scene.
 Global Presence: The samosa has transcended Indian borders and is a favorite snack
in the UK, US, Middle East, Africa, and many other regions.

5.2. Chole Bhature

 Origin: Punjab, Delhi

 Description: A combination of spicy chickpea curry (chole) served with deep-fried
flatbread (bhature).
 Global Presence: A staple at Indian restaurants worldwide, especially popular in the
UK, USA, and Canada.

5.3. Tandoori Chicken

 Origin: Punjab
 Description: Chicken marinated in yogurt and spices, then cooked in a tandoor (clay
oven), giving it a smoky flavor.
 Global Presence: Known worldwide, particularly in the UK, where it became a part
of the local cuisine with the creation of Chicken Tikka Masala.

5.4. Butter Chicken

 Origin: Delhi/Punjab
 Description: A creamy, mildly spiced chicken curry made with butter, cream, and
tomatoes. It is one of the most globally recognized Indian dishes.
 Global Presence: Found in nearly every Indian restaurant worldwide, particularly in
Western countries, where it has become a staple comfort food.
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5.5. Biryani

 Origin: Hyderabad, Lucknow, Kolkata, Kerala

 Description: A rich, aromatic rice dish made with meat (usually chicken, mutton, or
beef), spices, and herbs.
 Global Presence: Biryani has become one of the most famous Indian dishes
worldwide, with variations found in Pakistan, Bangladesh, and parts of the Middle
East.

6. Global Indian Food Influence

6.1. Indian-Chinese Cuisine (Chindian)

 Origin: India (Fusion of Chinese and Indian)

 Description: A fusion of Chinese cooking techniques with Indian spices, giving rise
to dishes like Chili Chicken, Gobi Manchurian, and Hakka Noodles.
 Global Presence: Widely recognized in Indian restaurants in the US, UK, and
Singapore. Also popular in countries like Malaysia and Indonesia.

6.2. Chaat

 Origin: North India (mainly Delhi, Uttar Pradesh, and Rajasthan)

 Description: A collection of street foods, including Pani Puri, Bhel Puri, Aloo
Tikki, and Dahi Puri—typically served with tangy tamarind chutney, yogurt, and
crispy puris.
 Global Presence: Found in Indian restaurants worldwide, especially in places like the
UK, US, Canada, and Australia, where it has become a sought-after snack.

6.3. Indian Sweets (Gulab Jamun, Jalebi, Rasgulla)

 Origin: Various regions

 Description: Popular Indian sweets, often made with deep-fried dough and soaked in
sugar syrup, are a hallmark of Indian cuisine.
 Global Presence: These sweets are served in Indian restaurants globally and have
become increasingly popular in Western countries with large South Asian
communities.

Conclusion

From North India’s butter chicken and tandoori dishes to South India’s dosas and
biryanis, Indian cuisine has made a significant impact on global food culture. The Indian
diaspora and the growing popularity of Indian spices and flavors have played a major role
in these regional foods becoming global staples. Whether it's a simple street food like
samosas or a rich curry like butter chicken, Indian food has spread across continents,
adapting to local tastes while still maintaining its authentic essence.
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