Sylvania – One of the best Indian Restaurants in Sydney admires the following Indian dishes, for which each of the foodies craves:

Paneer Butter Masala

Those who are Indian food lovers are sure to find the taste of the paneer butter masala as most alluring. From the name itself, the individual gets a clue how royal and rich is the taste of this dish. The more it is tasty, the less effort is required for the taste. It requires onions, tomatoes, chillies, carom and cumin powder, fresh cream, cashews and cubes of cottage cheese of course.

Rajma Masala

I think that only 2% of the Indians would be there who do not like Rajma Masala since 9/10 people around you do love the taste of the Rajma. Some people like to have it with rice with others with simple roti. First of all, the kidney beans need to be dipped overnight and on the next morning, these are to be pressure cooked. Then gravy is prepared by making use of the onions, tomatoes, ginger, garlic, cumin and carom seeds.

Veg Biryani

Whenever some guests are arriving at your place for the dine-in, one of the items which are sure to be there on your menu list is the Biryani. The Biryani can be both vegetarian and non-vegetarian for you. The best thing about the Biryani is that so many flavours go into it which is one of the best things as it satisfies the taste buds and the hunger simultaneously.

Fried Rice

This is one of the Indo Chinese delights which includes all the vegetables and the flavour enhancing the taste of the garlic.

Aloo Paratha

Parathas are famous in the North Indian region. There are so many kinds of stuffed parathas like the following:

• Aloo Paratha

• Onion Paratha

• Reddish Paratha

• Cheese Paratha

• Cauliflower Paratha

But amongst all kinds of parathas, aloo paratha is the most famous. Usually, all the foodies carve for this more than other kinds.

Sambar

Sambar is one of the South Indian dishes which includes the tangy flavour of the tamarind. The awesome taste of drumsticks compliments the tangy taste so well. The people can go for having both the idlis and the dosas along with it.

Dal Makhni

From kids to the old folks, everybody does like the nice aromatic and creamy flavour of the daal. The rich cream when put into the thickened and nicely cooked daal brings water to the mouths of those who are witnessing the preparations.

Aloo Gobi

The potatoes and the cauliflower are put together in the aromatic tadka which includes both the onions, tomatoes, green chillies, ginger-garlic paste, carom and cumin seeds, asafoetida, dried ginger powder, dried fenugreek leaves and dried coriander powder.

Bottom Line

When it comes to Indian cuisine, I must say it is super diversified since the food items of so many regions are included in it. The food items related to each of the four directions are so different that you can’t even know what has brought a super change in these directions’ food. For example: Eat Aloo Ka Paratha with yoghurt (North Indian food) and try Sambar-Idli (South Indian food) afterwards, then you will know how different these flavours are but still are united.