Murgh Makhani

This rich, buttery, creamy north Indian dish needs no introduction, has made its place in every corner of the world. Most probably the best known of all Indian dishes, it has already claimed the fame that it deserves.

The recipe is said to have originated in a restaurant called Moti Mahal in Delhi, India. The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. With the partition of British India, Moti Mahal moved to New Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi.

Aloo Gobi

Those who hate cauliflower and spices do well to not waste time reading this. But their lovers are very lucky, because this is the most "cauliflowly" and spicy imaginable experience. Aloo gobi means "potatoes with cauliflower" or vice versa, because it takes the same amount of both.

Treatment of spices in Indian cuisine is complicated. Some are fried, sautéed others, others are roasted and other cooked, and you have to know when to add them. But most important is its strength and its clever combination. Do not put it all together and that's it. In India, every family has its own curry, the mix they like.