India's diverse culinary landscape is celebrated for its rich flavours, vibrant colours, and varied textures, with curries being one of the most iconic elements of Indian cuisine. Each region in India boasts its unique take on curry, using a combination of local ingredients, spices, and cooking techniques. While there are numerous famous curries that define Indian cuisine, let’s look at five of them today.

Butter Chicken  

Originating from Delhi, Butter Chicken is a globally beloved dish known for its creamy, rich sauce. Made with marinated chicken cooked in a tandoor (clay oven) and then simmered in a sauce of butter, cream, tomatoes, and spices, this curry is often served with naan or rice. Its mildly spiced flavour profile makes it a favorite among both spice lovers and those new to Indian cuisine.

To achieve authentic Butter Chicken, start with high-quality chicken for better flavour. Marinate it in full-fat yoghurt, fresh ginger-garlic paste, and Kashmiri red chilli powder for vibrant colour. Use ripe tomatoes or good canned tomatoes, unsalted butter, and double cream in the sauce to create a rich texture. Freshly ground spices will add depth to the dish, ensuring an authentic taste. Quality ingredients are key to making an exceptional Butter Chicken.

Rogan Josh

A hallmark of Kashmiri cuisine, Rogan Josh is a fragrant lamb curry that features tender pieces of meat cooked in a vibrant red sauce made from tomatoes, yogurt, and an array of spices. The signature red colour comes from the use of Kashmiri red chilli, which is less pungent but adds a deep flavour. This dish is typically enjoyed with steamed rice or naan.

To make authentic Rogan Josh, use bone-in lamb or goat meat for richness. Key spices include Kashmiri red chilli powder, cumin, cardamom, and cloves. Brown the meat and slowly simmer it with yoghurt and onions to meld the flavours. Finish with fresh coriander and kasuri methi (dried fenugreek leaves) for depth. 

Chole Bhature

Hailing from Punjab, Chole Bhature is a delightful combination of spicy chickpeas (chole) and deep-fried bread (bhature). The chickpeas are cooked with tomatoes, onions, and spices, creating a hearty and flavourful dish. Chole Bhature is often enjoyed as a satisfying meal at any time of the day.

To make Chole Bhature, use soaked dried white chickpeas and key spices like cumin, coriander, garam masala, and amchur (dried mango powder). Cook the chickpeas until soft, then sauté with onions, ginger, and tomatoes. For the bhature, mix maida (refined flour) with yoghurt and baking powder, letting the dough rest before frying. Serve hot with fresh coriander, onions, and pickles for an authentic taste.

Sambar

A staple in South Indian households, Sambar is a lentil-based vegetable stew that is both nutritious and flavourful. Typically served with rice or idli (steamed rice cakes), Sambar is a versatile dish that varies in taste and ingredients across different regions.

For authentic Sambar, use toor dal (pigeon peas) cooked until soft and freshly roasted Sambar powder made from spices like coriander, cumin, and fenugreek. Add fresh vegetables such as drumsticks and brinjals, and include tamarind paste for tanginess. Finish with a tempering of mustard seeds, dried red chillies, and curry leaves. Serve hot with idli, dosa, or rice, garnished with fresh coriander.

Vindaloo

Originating from Goa, Vindaloo is a spicy and tangy curry traditionally made with pork, but variations with chicken or lamb are also common. The dish is known for its bold flavours, which come from a marinade of vinegar, garlic, and spices, including red chili, cumin, and mustard seeds. Vindaloo is often paired with rice or bread and is a must-try for those who enjoy spicy food.

For making authentic Vindaloo, marinate pork or chicken in a mixture of vinegar, garlic, and ginger for tanginess. Use Kashmiri red chilli powder for colour and combine with cumin, coriander, mustard seeds, and black pepper for a balanced spice blend. Cook the marinated meat until tender, then add sautéed onions and a touch of jaggery or sugar to balance the flavours. Serve hot with steamed rice or pav (bread) to enjoy the rich sauce.