Culture in flavour: A glimpse in Indian food

A fragrant rice dish layered with spices and meat or vegetables, biryani reflects the Mughal influence on Indian cuisine. Its regional variations—from Hyderabadi to Lucknowi—showcase India's culinary diversity.

Originating from South India, this crispy fermented rice crepe filled with spiced potatoes represents the brilliance of traditional fermentation techniques. It is a staple that bridges everyday food and festive fare.

Created in Delhi, butter chicken blends tandoori flavors with a rich tomato-cream gravy. It has become one of the most internationally recognized Indian dishes.

A signature Kashmiri curry known for its deep red color and aromatic spices, Rogan Josh highlights Persian and Central Asian influences in Indian cooking.

This steamed savory cake from Gujarat showcases the art of fermentation and light, balanced flavors. It reflects the region’s predominantly vegetarian food culture.

A beloved North Indian combination of spicy chickpeas and deep-fried bread, it represents the hearty and bold flavors of Punjabi cuisine.

A slow-cooked stew of wheat, lentils, and meat, haleem is especially popular during Ramadan. It symbolizes the blend of Middle Eastern and Deccan culinary traditions.

Infused with coconut and tangy tamarind, this coastal dish reflects Portuguese influence and the seafood-rich culture of Goa.

A winter staple from Punjab, this mustard greens curry served with maize flatbread celebrates agrarian traditions and seasonal eating.

A syrupy dessert from Eastern India, particularly West Bengal and Odisha, rasgulla highlights India’s rich tradition of milk-based sweets and regional pride.