Indian cuisine as the Western world knows it can seem overwhelming, although it's often a surprise for visitors to learn that traditional Indian cooking is much more than curries and samosas. Cumin, coriander, turmeric, and ginger are just a few of the numerous spices used in Indian staples, and even curries themselves offer a wealth of different options: wet, dry, red, green, mild, or tongue-scorchingly hot, there's no end to the ways in which it can be enjoyed, often paired with dal (a stew made of lentils, peas, or beans) and some roti (a tortilla-like wheat flat bread) or of course, the internationally popular naan. Indian cuisine is also one of the most vegetarian-friendly in the world, making heavy use of potatoes, cauliflower, peas, and eggplant in place of meat in certain dishes. Paneer is a type of hearty Indian cheese that also features prominently in many typically vegetarian dishes such as palak paneer (spinach and cheese), and methi malai paneer (fenugreek greens, spinach, tomatoes, and cheese).

Famous Authentic Indian Dishes

• Mushrooms with Fennel and Ginger This very simple mushroom dish may be served with almost any Indian meal. It may also be served cold, as a salad.
• Roasted Moong Dal with Spinach This earthy dish has a delightful flavour which comes from roasting the grains of dal before cooking them in water. In Bengal, it is generally served with rice and a fried vegetable — such as Delicious Fried Morsels — as a first or second course. You may serve is as part of any Indian meal.
• Potatoes and Peas in Yogurt Sauce Throughout India, yogurt is eaten in many forms, including those that require that it be heated. As yogurt curdles when boiled, it is first stabilized with chickpea flour. The pulse flour adds extra nutrition to the dish — a very important consideration for India's numerous vegetarians. This recipe comes from one such Benares family of Banias or businessmen. Karhis, eaten all over India, have endless regional variations and may be served with Plain Rise or with Indian breads. Other meats and vegetables can also be served at the same meal.
• Indian Sweet Coconut Porridge (Pongala) Pongala means “to boil over,” referring to the moment the starchy water from this sweet rice dish bubbles above the lip of its clay pot. At the Attukal Pongala festival, pongala, the offering made to a Hindu deity, is cooked over fire and seasoned with jaggery (unrefined palm sugar) and coconut. Recipes can vary to include cardamom, cinnamon, banana, and raisins.
• Stuffed Okra The okra is stuffed very simply with coriander, cumin, and lots of amchoor, a tart, green mango powder that is sold in most Indian grocery shops. If, for some reason, you cannot find it, leave it out. Instead, sprinkle about 2 tsp of lemon juice over the top of the okra just when you are ready to cover it for the final 5 minutes of cooking. Stuffed okra is very versatile and may be served with almost any meal.

• Indian Fried Banana Dumplings (Unniyappam) These sweet, fried rice flour balls are a typical prasadam, or “offering,” sold at Hindu temples in Kerala or at local sweet shops. The runny batter, which includes banana purée, grated coconut, and jaggery syrup, is spooned into a ghee-coated appachatti pan (a specialty pan with divots), which is then heated over an open flame, cooking the batter into crispy cakes. 
• Indian Veggie Burgers (Vada Pav) These starchy sandwiches are a popular beachside snack in Mumbai. Fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and spicy chutneys, and a garlicky powdered chile-coconut condiment.
• Indian Fried Banana Cakes (Mangalore Buns) In the tropical Udupi-Mangalore region on India’s southwestern coast, you’ll find a sweet and fragrant puri made with mashed ripe bananas and cumin. The combination works better than you might expect, and these sweet, earthy doughnuts, called Mangalore buns or banana puri, are served hot, for breakfast with tea, or for a with spicy coconut chutney as a snack. It's a tempting way to use up overripe leftover bananas, too.
• Indian Stir-Fry Roti (Baghari Masala Roti) A savory snack similar to Mexican chillaquiles, Jewish matzobrei, and Sri Lankan kothu roti.
• Spiced Indian Cake Balls (Roti Laddu) This buttery confection is a quick and simple treat commonly given to small children in India. Clarified butter (ghee), jaggery, and spices are kneaded into dry leftover roti to make a rich, shaggy dough that is then pressed into snack-sized balls.
• Indian Roti and Lentil Stew (Dal Dhokli) The flatbread is sliced into noodle-like pieces, then simmered in the broth until tender. Freshly ground spices, spicy chiles, and tomatoes toasted in ghee make up a “tarka”—a savory finishing touch to spoon over the stew at the table.
• Steamed Cardamom-Spiced Rice Flour Balls (Mandaputtu) Local to Kerala, these chewy, lightly granular sweet rice balls are made by binding green mung bean flour and rice flour with cashews, coconut, raisins, and cardamom, using melted ghee and jaggery syrup. Their flavor profile—sweet but strongly spiced—is typical of South Indian sweets.