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Curry On With These 5 Must-Have Indian Meals

08 Jun 2018

Planning a special lunch? Excite your tastebuds with the exotic and soul-feeding flavours of India. Here, 5 authentic meals you must try.


Featured in Huffington Post's '10 Foods Around The World To Try Before You Die' list, Masala Dosa, otherwise known as Masala Dose, is a popular form of dosa, a well-renowned dish from South India. Masala Dosa is a paper-thin pancake embodying a splendid combination of rice, mashed potato, lentils, methi, fried onions and curry leaves alongside samba and chutneys, and when ready to eat - it covers your plate and warms your stomach. 


The secret? Mangalorean chicken curry and coconut are the two main ingredients, proving the perfect combination of conventionally spicy and sweet. This type of chicken curry is particularly special within the Bunt community, where it's formally identified as 'Kori Grassi'. This dish is served with a bold flavoursome chicken gravy and coconut, alongside a rich array of spices including red-hot chilies, coriander seeds, black pepper corns, cumin, coriander seeds, cloves, fenugreek seeds, cinnamon and cloves. It's often recommended to eat this dish with 'pundi', which are rice balls, rotti, rica and neer dosa.


Kaali Daal is an all-time favourite dish from North India, alternatively called 'Daal Makkhani' or 'Ma Ki Daal', which appropriately means 'Mum's lentils'. This name correctly alludes to its wholesome content and remarkable taste, the result of containing ingredients like daal (black lentils), green chillies, cumin, coriander and chilli powders, cumin seeds, a hint of asafoetida and more. This authentic North Indian meal is ever popular as an optimal vegetarian meal, as it also provides excellent nourishment. Complement this lentil beauty with naan bread or butter chicken together with a vegetable side dish, and you've done very well. 


Undhiyu is formally called 'Surti Undhiyu' with Surat being a city in India's state Gujarat, because this is a Gujarati-style curry with mixed vegetables and a dry curry paste containing ginger, green chili peppers, often coconuts and cilantro leaves. Conventionally served in earthen pots as a vegetable casserole dish, this dish requires ample preparation in order to adequately steam the vegetables and to enrich the texture of this marvellous mixture. As Undhiyu is a seasonal meal, only vegetables obtainable from the South Gurajat coastline throughout winter are used. Some of these include green beans, small eggplants, muthia and purple yam. 


If you're interested in having something different for breakfast, you can do no wrong with Chole Bhature; a common Punjabi breakfast. This spicy and filling dish is a popular street food with many restaurants taking their own spin where slight variations occur through levels of spiciness, curry temperatures and the size and flavour of the bhature. Though irrespective of these variations, Chole Bhature is overall one spicy and fluffy fried bread with a chickpea curry that ought to be eaten hot and fresh - the result? Pure puffy paradise.

Ready for the real deal? Experience an authentic Indian dish alongside the quintessential appetisers at Pran Central's popular restaurant, Simply Indian, where the title beautifully serves the menu, located on the Ground Level, open 7 days a week

Curry on!



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