India has been the land of spices and flavor from the
beginning of its civilization. Indian food is famous all over the world and
every Indian restaurant in Sydney becomes crowd packed in the evenings for
their delicious dishes. Today we are going to list 5 lip smacking traditional
Indian dishes that you must try at least once in your life.
Biryani
A recipe cooked by the Mughals is now popular everywhere in
the world. Marinated meat is prepared in aromatic rice flavoured by different
spices including saffron and turmeric. It is cooked for a long time over low
heat to achieve the mouth watering taste.
Ideal for: Big dinner
parties and gatherings for a fulfilling meal.
Dhosa
This simple yet light dish from South India is also a craze
in the country itself. An outer layering of rice batter is turned crispy and
filled with vegetables like potato, carrot, etc. It is then rolled and served
with traditional South Indian chutneys and Sambar.
Ideal for: Light yet
filling breakfast, snacks or food on the go.
Gulab Jamun
Now a change of taste! We are talking about a yummy sweet
which comes in a cute ball shape. It is made of dried milk and cooked in sugary
syrup and served hot.
Ideal for: The perfect
dessert or pop one anytime when you get the sugar rush!
Chicken Tandoori
Even the mention of chicken tandoori makes you drool! It is
one of the most ordered dishes in any Indian restaurant in Sydney. Chicken is
marinated for many hours in a paste made of curd, spices, and other
ingredients. It is then traditionally roasted in a clay oven which renders its
authentic flavor.
Ideal for: Great
appetizer; also makes a lovely combination with drinks.
Palak Paneer
The Palak Paneer is one of the most favourite dishes for
Indian vegetarians. Cottage cheese is cooked in a tasty curry of tender spinach
and other spices to create a unique dish. It is tossed up with onions, cumin
and ginger in the end. Order yourself a plate next time you visit an Indian
restaurant in Sydney.
Ideal for: Forms a nice pair with rice or can be eaten with bread.
