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The Most Famous Ingredients We Use In British - Indian Cuisine Every Day

Indian cuisine is known for its rich, flavored dishes. It is a blend of different regional cuisines, which have influenced one another for centuries. From the spicy kachoris and appam to the tangy payasam and the sweet gulab jamun, Indian food has it all! There are innumerable hidden gems in this vast menu. The following list of ingredients represents just a few of the many that go into making up an authentic Indian meal.

1. Rice

Rice is one of the most important ingredients in Indian cooking. It is used in almost every single dish in the Indian pantry. You may not even know that rice is integral to Indian food. It is a grain that is readily available at all times and can be used in many different ways. It can be used as a main or a side dish. One of its advantages as the main course is that it does not demand as much attention from the cook as other proteins, like lamb or chicken. Rice can be eaten alone as a snack or combined with other dishes for a more substantial meal. However, if you are not a fan of rice, you can always substitute it for any other type of starch, like chickpea or potato, which are also very common in Indian cooking.

2. Yogurt

Yogurt is a milk-based product that is one of the essential elements in Indian cooking. It acts as a thickener, relish, and mask for various flavouring agents. Generally, the Yogurt is made by churning milk until it forms a curdling mass. The main difference between a fermented dairy product and a fresh-made yogurt is the level of maturity in the milk. Young, immature milk will curdle easily; mature dairy, on the other hand, takes a while to curdle entirely and forms a lovely, stable Yogurt. Yogurt is very important in Indian cooking. It is used in almost every single dish, in every single combination. Most Indian households have their churning machine used to make yogurt. Yogurt can be eaten alone as an appetizer or used with other dishes for a more substantial meal.

3. Coconut

Coconut is another versatile ingredient that is easy to use in almost every single dish in South Indian cooking. It can be used as a main or a side dish, as a dessert, or even as a snack. Among the many uses of coconut in Indian cooking, it can be used as a thickener, a digestive, a flavouring agent, and a fuel.

4. Cardamom Powder

Cardamom is a small, brown spice used in many dishes, with ginger as a key player. It is used, mainly in South India, to give a warm, subtle flavour to many words, including sambar, Rava, and various soups and stews. It can also be a flavouring agent in sweet dishes like kachoris.

5. Chilli Powder

Chilli powder is made by adding ground chilli to a base of sodium, sugar, and salt. This is then made into a paste and used as a flavouring agent in many dishes, including chutneys, sambals, and curries.

Whole Vegetable

One of the most popular vegetables used in Indian cooking is the potato. The potato has a long and rich history in India and is still a key player in the Indian diet. It is eaten roasted, boiled, mashed, or fried. The potato can also be consumed as a vegetable. In general, the potato is eaten as a vegetable and a root that can be used in various dishes like soups and stews.


A must-have in almost every Indian meal, dal is lentil soup. It is one of the healthiest dishes you can make because it is made from grain, legumes, and vegetables. Dal can be eaten as a snack or a meal and is often served with rice or roti.


Butter is a well-known dairy product that is used in a variety of applications, including baking. However, it can also be used as a cooking fuel. Ghee is an unheated oil used in Indian cooking because it has a higher melting point than butter. Both ghee and butter can be used in place of dairy in many dishes. However, butter is generally preferred as it has a higher smoke point and is considered more healthful.


A must-have in every Indian meal, pickle is made from various vegetables and spices and can be eaten as a snack or a meal. It can also be used as a dip for bread or, if lucky, eaten with Rotis.


Saffron is a thread-like substance that is produced by a variety of Crocus sativus plants. It is used in many dishes, such as saffron rice and in making medications like saffron tea. Saffron is an expensive spice and can be found in very select hotels and restaurants. However, you can also make saffron at home by roughly sifting the crocus flowers and then simmering them in water till they are entirely soft.


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