1.BIRYANI

Biryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt.

2. PANI PURI

Panipuri consists of a round hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas.

Panipuri has evolved significantly over time. Originally known as "gol gappa," the dish consisted of a small, hollow, fried wheat shell filled with spiced mashed potatoes and served with a tamarind or mint-flavored water. Over time, variations of the filling and the flavored water emerged, reflecting the regional preferences and availability of ingredients.

 The flavored water, also known as the "pani," is an essential component of the dish and is often the main source of flavor. Some of the most popular flavors of panipuri include the traditional tamarind and mint water, as well as spicy variations like jalapeno or green chili water, and tangy flavors like lemon or tomato water.

3.CRISPY DOSA

A dosa, also called dosai, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are served hot, often with chutney and sambar.

4.BUTTER GARLIC NAAN

Butter garlic naan is a traditional Indian flatbread and one of the most popular versions of naan. 

It’s made with flour, yeast, salt, sugar, and yogurt. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic.

It’s recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer.

5.BUTTER CHICKEN

Probably the best known of all Indian dishes, butter chicken, also known as murgh makhani, is a staple dish at most Indian restaurants.

 The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal.

The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy.