By Kaitlin Steinberg
By Minh T Truong
By Molly Dunn
By Brooke Viggiano
By Kaitlin Steinberg
By Molly Dunn
By Molly Dunn
By Eating Our Words
On the Menu
Say you've decided to be spontaneous and embark on a new culinary adventure, sampling a brand new cuisine for the very first time. Good for you! You deserve a virtual high five.
But what do you order? This is a common concern among people who either decide to try something new or are outright afraid of trying something new. You don't want your first foray into a confusing new cuisine to be inedible. I didn't know menudo was filled with cow stomachs! you may cry, or How was I supposed to know that five chile peppers on the menu meant that I was going to turn inside out from pain?
That's where our beginner's guides come in. When I'm showing a friend a new cuisine for the first time, I try to order the most straightforward yet representative dishes possible for them. I want them to have a good first experience but also sample food that's just different enough to pique their interest for future dinners.
If you want to jump in head-first — again, good for you! Otherwise, give the dishes below a try if you're venturing out for your first Indian meal.
Note: For ease of explanation, the dishes that follow are sketched out in broad, accessible language. This is not a dissertation. And with so many regions in India — and South Asia, for that matter — this is by no means comprehensive, nor should you expect to find every dish here listed on every Indian menu.
Every cuisine worth its stuff has a pocket food. Empanadas, pierogie, Cornish pasties, bao — you name it. The samosa is the Indian version of these portable treats, and it's popular throughout South Asia. The pastries can be baked or fried but are notable for their triangular shape. Inside the crispy, flaky flour shell you'll typically find an assortment of vegetables: Peas, potatoes and onions are most common. Samosas aren't always spicy but can be — just ask your server if you're concerned about heat levels. In my opinion, they're among the most accessible of Indian dishes thanks to their finger-food-friendly size and tasty, simple filling. I tend to think of samosas as an appetizer before a meal — little snacky bites of lightly spiced vegetables inside pastry pockets — although they can be eaten at any time.
Chutney and raita
Here's what you'll dip your samosas in, although these dressings/sauces have a variety of applications. "Chutney" is basically a word for any sauce featuring spice, fruit and/or vegetables. You'll most frequently find two kinds: red and green. The red is tamarind, which is both sweet and sour. The green is typically either mint or coriander. Think of them as the Indian version of salsas. Raita is a yogurt-based sauce with a blend of spices that can include cilantro, cumin, mint and other herbs. I like having raita on hand to cool off spicier dishes.
Do you like fat, fluffy rounds of bread a million times fluffier than the fluffiest piece of pita bread? Then you'll like naan. Everyone likes naan. It's amazing. Dip it into chutneys or some raita or into the sauce for your butter chicken or rogan josh. Do whatever you want with it. It's versatile and meant to be enjoyed throughout your meal.
If you like vegetable tempura or fried okra or any other iteration of fried veggies you can think of, you'll probably like pakora. Although pakora can have chicken inside, most often you'll find battered vegetables. Look for eggplant, potato, onion, spinach and cauliflower as standards.
This is the dish that first turned me on to Indian food, mostly because of my very white-person love for creamed spinach. Saag paneer is very similar but has cubes of soft cheese (like panela) bobbing in the creamed vegetable mixture. It's not just spinach in there, though; the bright green color of saag paneer comes from a blend of all kinds of greens, from collard greens to broccoli. It's one of the dishes you'll find most often on menus and buffets and one I can never pass up.
A tandoor is simply an oven, and tandoori chicken is — to put it even more simply — just roasted chicken with a few spices. The bright reddish-orange color of the chicken comes from that spice blend: Turmeric, cayenne pepper, chile powder and paprika can all be used. Despite this, the tandoori chicken you'll encounter over here is rarely very spicy. Instead, it's generally savory with a hint of smoky sweetness from the paprika and the oven itself.
Chana masala is a dish that reminds me strongly of chili, if chili were made with chickpeas instead of beef. The little garbanzo beans ("chana") are stewed down in a blend of chopped tomatoes, onions and spices including garlic, chile peppers and garam masala (a curry blend that features pepper, cloves, cinnamon, cumin and cardamom). It makes a hearty main dish despite being vegetarian and also makes for great leftovers heated up the next day.