Top 5 Must-Try Indian Curries

From the spicy vindaloo of Goa to the creamy korma of Delhi, Indian curries are a culinary tour de force of flavour and aroma. Each region of India has its own distinctive curries, and each one tells a story about the culture and history of the region. Indian curries are more than just a dish, they are a fusion of spices, ingredients, and cooking techniques that have been refined over centuries. Here is a list of the top 5 Indian Curries.

Best Indian Curries: 1. Butter Chicken

Best Butter Chicken in Toronto

Starting off strong, at number one, we have one of the best Indian curries ever. Butter Chicken! Butter Chicken (also known as Murgh Makhani) is a classic North Indian dish made with chicken marinated in a mixture of yoghurt, garam masala, and other spices, then simmered in a rich tomato-based sauce with butter and cream. The result is a luscious and flavorful dish that’s usually served with rice or naan bread.

Butter Chicken was invented in the 1950s by a chef named Kundan Lal Gujral at the Moti Mahal restaurant in Delhi. Kundan Lal was experimenting with leftover tandoori chicken, and he decided to toss it in a spicy tomato-based gravy. He added some butter and cream to the gravy, and voila! Butter Chicken was born. Today it is among one of the most if not the most popular Indian curries.

Best Indian Curries: 2. Goan Shrimp Vindaloo

Best Goan curry in Toronto

Goan Shrimp Vindaloo is a spicy and tangy Indian curry from the coastal state of Goa in India. It’s traditionally made with prawns or shrimp, and the base of the dish is a spicy and flavorful vindaloo masala paste made with a blend of garlic, ginger, onions, tamarind, and a variety of spices like turmeric, cumin, and chilli powder.

The shrimp is marinated in this masala paste and then slow-cooked in a sauce made with vinegar, tomatoes, and coconut milk. The dish has a complex and rich flavour that’s a perfect balance of heat, tanginess, and sweetness. It is among the best Indian foods from the small state of Goa.

Best Indian Curries: 3. Creamy Lamb Korma

Best Lamb curry in Toronto

Lamb Korma is another delicious dish in Indian cuisine, and it’s known for its creamy and rich taste. Although it is not a spicy Indian curry, its creamy rich nutty goodness is to die for. It’s made with lamb that’s simmered in a yoghurt-based sauce with a blend of spices like cardamom, cloves, cinnamon, and nutmeg.

The sauce is often thickened with nuts like cashews or almonds, giving it a silky and luxurious texture. To add even more flavour, it’s also sometimes made with coconut milk, cream, or raisins. The result is a melt-in-your-mouth dish that’s perfectly served over rice or naan bread.

Although one of the best Indian curries out there, you might want to be careful as it may be dangerous if you have a nut allergy.

Best Indian Curries: 4. Dal Tadka

Best Dal in Toronto

Dal Tadka has a pretty ancient origin. Some historians believe that it was first created way back in 303 BC when it was served at the wedding of Chandragupta Maurya, an Indian emperor. Over the centuries, it has evolved and become a staple dish in North Indian cuisine.

It’s made with split yellow lentils (also known as “toor dal”) that are cooked until they’re soft and creamy. The lentils are then tempered with a blend of spices and herbs called “tadka” which includes ingredients like mustard seeds, cumin seeds, garlic, ginger, chilli peppers, and curry leaves. The tadka is added to the cooked lentils and cooked for a few more minutes, allowing the flavours to meld and infuse into the dish. Dal Tadka is one of the most popular Indian curries which has a rich history to go along with its rich taste.

Best Indian Curries: 5. Paneer Tikka Masala

Best Paneer Masala in Toronto

Just because it is last on our list doesn’t make this dish any less popular. Paneer Tikka Masala, also known as “The King of Curries,” is a popular Indian curry that’s packed with creamy, rich flavours. It’s made with paneer, which is a type of fresh cheese that’s similar to cottage cheese but with a firmer texture.

The paneer is marinated in a mix of spices like cumin, coriander, garam masala, and chilli powder, and then grilled or baked. The grilled paneer is then simmered in a tomato-based sauce that’s rich and creamy, made with onion, garlic, ginger, cream, and a blend of spices. The result is a dish that’s spicy, tangy, and bursting with flavour, and it’s typically served with naan, rice, or roti.


To conclude, these five curries represent the diversity and richness of Indian cuisine. From the heat of the vindaloo to the creaminess of the korma, these dishes showcase the complexity and depth of Indian cooking. Furthermore, Indian curries demonstrate a harmonious blend of vegetarian and non-vegetarian ingredients, highlighting the unity and diversity of the country’s culinary heritage.

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