Here in the UK, the main word associated with Indian cuisine is ‘curry’. However, to put all of this rich nation’s food under a single umbrella term is to oversimplify its diversity of flavours, textures and types. India is some 13.5 times larger than the UK and its cuisine varies in each region. Influences have come from conquest, trade, and religious and cultural practices, meaning dishes from Kerala in the south, for example, are vastly different from those of Punjab in the north. Here, we explore the types of food you’ll find in each of the broad regions of India: north, east, south and west.
Northern Indian cuisine
Many of the dishes that you’ll find on an Indian restaurant menu in Britain originate in Northern India. This cuisine has a strong Mughal influence and is characterised by its use of dairy such as paneer, ghee and yoghurt. Sag paneer and palak paneer are dishes from this region and korma is a staple of Northern India too. Tandoori dishes and snacks such as samosas also have their roots in the north of the country.
Eastern Indian cuisine
Primarily known for its desserts, Eastern India can be credited with creating the best ways to finish an Indian meal. Rasgulla is a popular sweet treat from the region, consisting of semolina and cheese curd balls boiled in a light sugar syrup. Kheer is another favourite, a creamy rice pudding flavoured with nuts and spices.
Savoury dishes from the east of the country tend to be more lightly spiced than those from other regions and feature mustard seeds, poppy seeds and mustard oil.
Southern Indian cuisine
Relatively few dishes from the south are typically found on Indian restaurant menus in the UK. The region’s ‘curries’ are much more stew-like, having more liquidity than those from other areas. Sambars and rasams are flavoured with tamarind, while kootus have a thicker consistency that comes from the use of lentils.
Southern India is also famous for its fried or griddled snacks such as dosas – thin rice pancakes filled with vegetables and chutneys. Idlis and vadas are also popular, savoury doughnut-style accompaniments to sambars and rasams. The one contribution from the south’s fine Indian cuisine that you are guaranteed to find on a restaurant menu is pappadams.
Western Indian cuisine
Food from along the western coast of India is varied. Fish and coconut milk dominate in Maharashtra’s dishes, while Gujarati cuisine is largely vegetarian and is known for its chutneys that bring sweetness and sourness to dishes. Goa’s links to Portugal mean pork and beef are used more often than in other regions, and vinegar is used more frequently. Vindaloo is a Goan dish often served in many Indian restaurants in the UK.
Discover Indian cuisine at Little India
If you’re looking for the ‘best Indian cuisine restaurants near me’ that serve dishes from across the country, don’t miss a trip to Little India. Our menu includes Northern Indian favourites such as korma and Tandoori fish, as well as dishes from the east and west, including naga chicken, Sylheti Lebu Mosalla and vindaloo. Book a table today and discover Indian cuisine at its finest.
