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Indian cuisine has a unique quality - the quality to adapt everywhere and become everyone's favourite. Having taken over the world with its spicy magic, Indian food sure has taken the United States by storm too. With several first and second generation Indians living and working in the USA, Indian food has become more than just 5 star affairs with a huge bill and largely one-tone representation. As more and more Americans embrace the delightful world of Indian cooking, a plethora of mouthwatering dishes have made their way into their hearts and onto their plates.
Let us look at 10 delicious Indian dishes that are popular in the USA.
Recipe - Brian Lagerstrom
This delectable dish is undoubtedly a favourite among many Americans. Succulent pieces of chicken are marinated in a blend of yoghurt and spices, then simmered in a luscious tomato-based sauce. Its creamy, slightly spicy flavour pairs wonderfully with fluffy naan bread or steamed rice. For the uninitiated, its also the national dish of the UK.
Naan:
Soft, chewy, and slightly charred from the tandoor oven, naan bread has become a staple in American takeaway restaurants and fine dinings alike. Whether used as a side dish, wrap, or a utensil to scoop up your favourite curry, naan is a versatile and beloved accompaniment.
Samosas:
Crispy, golden triangles filled with spiced potatoes, peas, and occasionally minced meat, samosas are a go-to appetiser or snack for many. The irresistible combination of a crunchy exterior and a flavourful, spicy interior has won over hearts all across the country.
Tandoori Chicken:
Tandoori chicken, with its vibrant red hue and smoky flavour, is a fixture in Indian restaurants from coast to coast. The chicken is marinated in yoghurt and spices like coriander, cumin and garam masala before being roasted in a tandoor, resulting in tender, mouthwatering pieces that captivate the palate.
Chana Masala:
Recipe - America's Test Kitchen
For those seeking a hearty and wholesome vegetarian option, chana masala is a go-to dish. This flavour-packed delicacy features chickpeas simmered in a tomato-based sauce infused with spices. Served with rice or naan, it's a plant-based vegetarian delight.
Palak Paneer:
With its velvety green sauce and cubes of paneer, palak paneer offers a gentle yet flavourful experience. The combination of creamy spinach and mild spices is an enticing treat for vegetarians and non-vegetarians alike. Palak paneer or saag paneer is one of the most loved dishes in USA.
Biryani:
Biryani, a fragrant and enticing rice dish, is an Indian culinary gem that has captured the hearts and taste buds of many Americans. Made with curd, spices, basmati rice, and either meat or vegetables, it's a symphony of flavours that leaves a lasting impression. Combined with a refreshing mint raita, biryani is a wholesome meal.
Aloo Paratha:
Aloo paratha, a stuffed Indian flat bread filled with spiced mashed potatoes, has become a comfort food favourite. Whether served at breakfast or as a wholesome meal, its hearty and satisfying nature makes it a must-try. This bread is paired with pickles or dhaniya chutney.
Butter Chicken (Murgh Makhani):
Creamy, mildly spiced, and incredibly flavourful, butter chicken has carved a niche for itself in American Indian cuisine. The tender chicken pieces bathed in a tomato-based sauce rich in butter and cream make this dish a true indulgence. It is arguably, the most famous Indian dish worldwide.
Mango Lassi:
To cool down the spice and soothe the palate, mango lassi comes to the rescue. This sweet, creamy, and refreshingly chilled curd-based drink combines ripe mangoes with yogurt and a hint of sugar, creating a heavenly and satisfying beverage.
The culinary landscape of the United States has been greatly enriched by the diverse dishes of Indian cuisine. Whether it is the super popular butter chicken or the underrated saag paneer, Indian cuisine has found many admirers in a land so far away. It is not only a testament to the brilliance of Indian food, but also the diverse and accepting nature of the American culinary culture.
