Indian Dishes Named in the World's Best 100 Dishes
Indian food has always managed to get a special attention on the list of cuisines around the world. In every corner of the world, you can easily find an Indian restaurant and what surprises the foreigners most is that it is always tasty. Indian cuisine is gaining huge popularity around the world for its rich taste and flavor. The cuisine is famous as it holds its ground with its unique blend of spices, herbs and other produce which reflects not just geographical specialties, but also distinct local preferences.
It is said that, Indian cuisine made its first foray into the international picture in the 1800s when Queen of England was very impressed with the Indian curries that she ordered curries to be made every day in the royal kitchen. Also, in 2001 ‘Chicken Tikka Masala’ became the national dish of England, and now Indian dish is ruling the country that ruled them in the past. The cuisine is not only famous for its taste or the blend of spices, but also known for the culture of a particular area.
Recently TasteAtlas, a world atlas that nurtures the culture of the local and traditional published a list of the world’s best dishes, along with the best restaurants according to renowned food experts and three dishes from India found places in the World’s 100 Best Traditional Dishes namely, Butter Chicken, Nihari and Tandoori Chicken.
Also known as ‘murgh makhani’, it is the best known of all Indian dishes. It is said that the dish was originated in Delhi after the Independence, when Kundan Lal Gujral opened his restaurant called ‘Moti Mahal’. The cooks from the restaurant combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it. Combined with plenty of spices, rich gravy made with cream, tomatoes, and butter, this fabulous dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilies.
A popular meat-based dish originating from Old Delhi, the dish consists of slowly cooked meat such as beef shanks, mutton or chicken. Originally, nihari was consumed by the Nawabs in the Mughal Empire as a breakfast dish, before the usual morning prayers. Usually served with tandoori rotis or khameeri rotism and some like to garnish nihari with green chilies on top, Nihari’s texture, spiciness, and tenderness of the meat make it a favorite among many Indian and Pakistani people.
Yet another dish having its roots from the kitchen of Kundan Lal Gujral‘s Moti Mahal. The name ‘tandoori’ was derived from the Persian work ‘tannur’, meaning ‘fire’. Tandoori chicken is a unique dish, as it cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. The dish was an instant hit with the hungry customers, and the crispy, yet succulent chicken dish even caught the attention of Indian Prime Minister Jawaharlal Nehru, who often ate at the restaurant and made it a regular dish at official banquets.
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