Embark on a flavorful journey to India with a taste of its diverse cuisine that starts with the letter N. From aromatic spices to mouth-watering desserts, the Indian food starting with N offers a myriad of flavors and textures that will tantalize your taste buds.
1. Naan
Naan is a popular type of leavened flatbread that originated in India, although it is now widely consumed throughout South Asia, Central Asia, and the Middle East. It is typically made from a mixture of flour, yeast, water, and sometimes milk, which is kneaded into a dough and allowed to rise before being shaped into flattened rounds and baked in a tandoor oven. Naan has a chewy texture and a slightly charred flavor, which makes it a perfect accompaniment to spicy Indian curries and other dishes.
2. Navratan Korma
Navratan Korma is a classic vegetarian dish that originated in the Mughal era of Indian cuisine. It is made with a mixture of vegetables such as carrots, peas, potatoes, and cauliflower, along with nuts such as cashews and almonds, which are cooked in a creamy sauce made with yogurt, cream, and spices. The name “Navratan” means “nine gems,” which refers to the nine different ingredients used in the dish. Navratan Korma is typically served with rice or naan and is a popular vegetarian option in Indian restaurants.
3. Nihari
Nihari is a slow-cooked meat stew that originated in the Indian subcontinent, although it is now also popular in Pakistan and Bangladesh. The dish is typically made with beef or lamb shanks, which are cooked on low heat for several hours with a mixture of spices, including cinnamon, cloves, cardamom, and bay leaves. The result is a rich, flavorful stew with tender meat that falls off the bone. Nihari is often served with naan or roti and is a popular breakfast dish in North India.
4. Nankhatai
Nankhatai is a popular Indian shortbread cookie that is typically made from a mixture of flour, ghee (clarified butter), sugar, and cardamom. The dough is kneaded together and shaped into small balls or discs, which are then baked until they are golden brown. Nankhatai cookies have a crumbly texture and a rich, buttery flavor that is complemented by the fragrant aroma of cardamom. They are often served with tea or coffee and are a popular snack in India.
5. Namak Pare
Namak Pare is a popular savory snack in India that is made from a simple mixture of flour, salt, and spices such as cumin and ajwain. The dough is rolled out and cut into small diamond-shaped pieces, which are then deep-fried until they are crispy and golden brown. Namak Pare can be enjoyed on their own as a snack or served with chutneys or dips.
6. Nargisi Kofta
Nargisi Kofta is a traditional Indian dish that consists of deep-fried meatballs made from a mixture of ground meat, onions, and spices, which are stuffed with boiled eggs. The meatballs are typically coated in a mixture of flour and egg before being fried until they are crispy and golden brown. Nargisi Kofta is often served with a rich tomato-based curry and is a popular dish at Indian weddings and other special occasions.
7. Neer Dosa
Neer Dosa is a type of pancake that is commonly eaten in the southern Indian states of Karnataka and Kerala. It is made from a batter of rice flour and water, which is then cooked on a hot griddle until it forms a thin, crepe-like pancake. Neer Dosa is typically served with coconut chutney or sambar, a spicy lentil soup.
8. Nimbu Pani
Nimbu Pani is a popular Indian drink that is made from a mixture of freshly squeezed lemon juice, water, sugar, and sometimes mint or other spices. It is a refreshing and cooling drink that is especially popular during the hot summer months in India. Nimbu Pani can be customized to taste by adjusting the amount of sugar or lemon juice used. It is often served with ice and is a great way to beat the heat in India.
9. Nankhatai
Nankhatai is a popular Indian cookie that originated in the state of Uttar Pradesh. It is a type of shortbread cookie made from a mixture of flour, sugar, ghee (clarified butter), and cardamom powder. The dough is formed into small balls, which are then flattened and baked until they are golden brown. Nankhatai is a popular snack in India and is often served with a cup of tea or coffee.
10. Nutri Nuggets
Nutri Nuggets are a popular vegetarian alternative to meat that are made from soybeans. The soybeans are processed to create a protein-rich textured vegetable protein (TVP), which is then seasoned with spices and shaped into small, nugget-like pieces. Nutri Nuggets are a good source of protein and are often used in vegetarian curries and stir-fries.
11. Nalli Nihari
Nalli Nihari is a traditional Indian dish that originated in the Mughal courts of northern India. It is a slow-cooked lamb shank stew that is flavored with a mixture of spices such as cardamom, cinnamon, and cloves, as well as chili peppers and ginger. The dish is typically served with naan bread and is a popular choice for special occasions such as weddings and festivals.
12. Nihari Gosht
Nihari Gosht is a slow-cooked beef stew that is flavored with a mixture of spices such as coriander, cumin, and cinnamon, as well as chili peppers and ginger. The dish originated in the Mughal courts of northern India and is often served with naan bread. Nihari Gosht is a hearty and warming dish that is particularly popular during the winter months in India.
13. Nolen Gurer Payesh
Nolen Gurer Payesh is a traditional Bengali dessert that is made with rice, milk, and date palm jaggery. The rice is cooked in milk until it is soft and creamy, and then the jaggery is added to sweeten the dish. The dessert is typically garnished with chopped nuts, such as pistachios or almonds, and is served chilled.
14. Nariyal Ladoo
Nariyal Ladoo is a popular Indian dessert that is made with grated coconut, sugar, and cardamom powder. The mixture is rolled into small balls and is often garnished with chopped nuts such as cashews or almonds. Nariyal Ladoo is a sweet and fragrant dessert that is popular during festivals and celebrations.
15. Nethili Fry
Nethili Fry is a popular South Indian dish that is made with small anchovy fish. The fish is marinated in a mixture of spices, including chili powder, turmeric, and cumin, before being fried until it is crispy and golden brown. Nethili Fry is typically served as a side dish or as an appetizer and is often accompanied by a spicy chutney.
16. Nandu Rasam
Nandu Rasam is a spicy soup that is made with crab meat and a mixture of spices, including cumin, coriander, and pepper. The soup is typically served with rice and is a popular dish in South India, particularly in the coastal regions. Nandu Rasam is known for its spicy and tangy flavor, which is balanced by the sweetness of the crab meat.
17. Navadhanya Sundal
Navadhanya Sundal is a traditional South Indian snack that is made with a mixture of nine different lentils, known as navadhanya, and a blend of spices such as mustard seeds, cumin, and curry leaves. The lentils are soaked, boiled and then stir-fried with the spices to create a savory and protein-rich dish that is often served as an appetizer or snack.
18. Noolputtu
Noolputtu is a popular South Indian dish that is made with rice flour noodles and coconut. The rice flour is mixed with water and then pressed through a noodle press to create thin noodles that are then steamed. The noodles are then mixed with grated coconut and served with a spicy curry or chutney.
19. Nungu Sherbet
Nungu Sherbet is a popular summer drink in South India that is made with the fruit of the Palmyra tree, known as nungu. The fruit is peeled and soaked in water to create a refreshing drink that is often served chilled with a sprinkle of sugar and a dash of lime juice.
20. Nihari Paya
Nihari Paya is a rich and flavorful stew that is made with goat trotters, bone marrow, and a blend of spices such as cinnamon, cardamom, and cloves. The dish is typically slow-cooked for several hours to allow the flavors to meld together, resulting in a savory and aromatic stew that is often served with naan or rice. Nihari Paya is a popular dish in North India, particularly in the winter months when its hearty and warming qualities are particularly appreciated.
21. Narali Bhat
Narali Bhat is a traditional sweet dish from the coastal regions of India, particularly in Maharashtra. The dish is made by cooking rice in coconut milk and jaggery, a type of unrefined cane sugar, along with a blend of aromatic spices such as cardamom and saffron. The resulting dish is sweet, creamy, and fragrant, and is often served as a dessert or during festive occasions.
22. Naga Ghost Chili Sauce
Naga Ghost Chili Sauce is a fiery condiment made with the Bhut Jolokia, also known as the Ghost Pepper, which is one of the hottest chili peppers in the world. The sauce is typically made by blending the peppers with vinegar, salt, and other spices to create a spicy and pungent condiment that is often used in small quantities to add heat and flavor to dishes.
23. Nadan Kozhi Curry
Nadan Kozhi Curry is a spicy chicken curry that is a popular dish from the southern state of Kerala. The dish is made by cooking chicken with a blend of spices such as coriander, cumin, and turmeric, along with onions, tomatoes, and coconut milk. The resulting curry is rich and flavorful, with a balance of heat and sweetness from the spices and coconut milk.
24. Nagori Halwa
Nagori Halwa is a popular breakfast dish from the northern state of Uttar Pradesh. The dish is made by frying a dough made from semolina and ghee until it is crispy and golden brown, and then serving it with a sweet and fragrant halwa, which is a type of dessert made from semolina, sugar, and saffron. The combination of the crispy fried dough and the soft, sweet halwa makes for a delicious and indulgent breakfast treat.
25. Nariyal Chutney
Nariyal Chutney is a coconut-based chutney that is a popular condiment in South India, particularly with breakfast items such as dosa and idli. The chutney is typically made by blending grated coconut with a mix of spices such as cumin, coriander, and green chilies, along with tamarind or lemon juice for a tangy flavor. The resulting chutney is a creamy, tangy, and spicy condiment that complements the mild and savory flavors of South Indian breakfast items.
