I like to believe I’m an adventurous eater. I’ve tried stinky (fermented) stuff, eaten every kind of salad to ease the conscience (ahem), indulged in bites of forbidden succulence—and even flirted (recklessly) with a raw herring once.
But no matter how many stamps the passport gets, there are some flavours I keep returning to- the ones that feel like home.
Here’s a long (but far from exhaustive) list of Indian dishes that sit at the top of myvpalate-not in any particular order, because how does one rank comfort, memory, and masala?
South Indian Staples I’d Fight For (Gently):
• Idlis with sambhar and coconut pachidi – soft, spongy clouds of calm.
• Malabar parathas – layered, flaky indulgence.
• Kara Kuzhambu and Chettinad chicken from Tamil Nadu – spicy, complex, unforgettable.
• Andhra favourites like Gongura mutton and Pesarattu – bold, punchy, and unapologetically proud.
• Avial, poriyal, kootu – Tamil Nadu’s lesson in how vegetables can dance.
• Curd rice – the unsung lullaby of the South, cooling, calming, complete.
• Pokhalo bhaat – Odisha’s summer salvation: fermented rice, curd, mustard oil and humility in a bowl.
Meat That Deserves a Standing Ovation:
• Mutton Dum Biryani – drama in every grain.
• Kadhai Chicken – for the masala-fix days.
• Lal Maas – fire and finesse.
• Kashmiri Rogan Josh and Gushtaba – velvety, royal, soul-stirring.
• Gongura Mutton (yes, again. It deserves it).
• Salli Boti, Patra ni Machhi, and Dhansak – where the Parsi kitchen turns fusion into fine art.
• Champaran Mutton from Bihar – slow-cooked in mustard oil and sealed pots; smoky, tender, and irresistible.
• Kolhapuri Mutton Rassa (Tambda & Pandhra) – two gravies, one spicy red, one creamy white. A fierce and flavourful duo.
• Saoji Mutton from Nagpur – dark, dry-roasted, intensely spiced. Not for amateurs.
• Mutton Sukka – dry, masala-laced comfort from coastal Maharashtra or Karnataka.
• Bhakri with Mutton Lonche – spicy mutton pickle paired with rustic millet bread.
Saltwater & Sweetwater Blessings- Because We Love Both:
Sea Fish Delights:
• Bombil Fry (Bombay Duck) – crisp outside, melting inside.
• Surmai Rava Fry (Kingfish) – semolina-coated coastal gold.
• Hyderabadi Rawas – at Trishna ( in Kala Ghoda, Mumbai)
• Bangda Fry (Mackerel) – coastal spice meets crispy skin.
• Kolambi Rassa (Prawn curry) – Malvani-style prawns swimming in coconut and fire.
• Koli-style Fish Curry – with kokum, coconut, and coastal attitude.
• Prawns Koliwada – Mumbai’s batter-fried love letter to seafood.
• Teesrya (clams) masala – briny, earthy, and best scooped up with a soft bhakri.
River Fish Favourites:
• Shorshe Ilish – Bengali hilsa in mustard gravy. Delicate. Iconic.
• Maccha Besara – Odiya-style river fish in mustard and garlic – rustic, pungent, perfect with rice.
• Rohu in Aloo Jhol – the everyday fish curry that’s never boring.
• Macha Tarkari – fish cooked Odiya-style with vegetables and subtle spice.
Veg Dishes That Don’t Need Meat to Impress:
• Kanda Poha, aloo parathas, sattu parathas – Indian breakfasts that fuel revolutions (and sometimes mid-morning naps).
• Ker sangri, Gatte ki sabzi, lehsun chutney – Rajasthani resilience on a plate.
• Dalma and Santula from Odisha – gentle, grounding, quietly brilliant.
• Shukto and Aloo Posto from Bengal – bittersweet, poppy-laced poetry.
• Khar and Ou Tenga from Assam – earthy, tangy, and refreshingly different.
• Aloo ke Gutke from Uttarakhand – fried pahadi potatoes with jakhya seeds, small-batch magic.
• Thukpa from Nepal – a hearty, slurpy noodle soup that warms hands and hearts.
And the Ever-Dependable Comfort Crew:
• Kolkata-style rolls (wheat base) – eggy street magic that no burrito or wrap can match.
• Egg fried rice – the universal backup plan.
• Dal Tadka – the humble hero.
• Pickles from every corner of India – mango from Andhra/Southern Odisha, red chilli from Rajasthan, garlic from anywhere, gongura from Telangana, kathal from Bihar… bottled with love and a warning.
• Odiya & Bengali sweets – where sugar doesn’t shout, it sings.
So yes, I’ll still try strange sauces in foreign lands and pretend to appreciate undercooked stuff, but when it comes to true, undying love…
Give me mustard oil, give me garlic, give me heat, give me home.
And if it’s fusion : O Pedro ( in BKC Mumbai is my favourite. They do not carried away by experimentation )
#FoodIsHome #GlobetrotterWithAPickleProblem #DesiAtHeart #IndiaOnAPlatter #CurdRiceOverCaviar #MasalaBeforeMinimalism #Trishna # O Pedro
An ordinary life 
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