Top 10 Indian Dishes to Discover at an Indian Restaurant
Indian cuisine is one of the world's richest. Behind every dish, centuries of regional traditions, royal techniques, family recipes. Here are the 10 essential dishes — those you absolutely must try once. And where to taste them properly in Casablanca.
01 Royal Biryani
Origin: Mughal courts, 16th century. Description: Saffron basmati rice layered with marinated meat, cooked in sealed dum (steam). The architectural masterpiece of Indian cuisine. Where in Casablanca: The Royal Biryani at Anarkali By Zahid follows the authentic dum technique.
02 Tandoori Chicken
Origin: Punjab villages. Description: Whole or cut chicken marinated 24 hours in yogurt, ginger, garlic, paprika, garam masala, then cooked at 400°C in a clay tandoor oven. The juicy flesh, the orange-red crust. At Anarkali: charcoal tandoor — never gas.
03 Butter Chicken (Murgh Makhani)
Origin: Delhi, 1950, Moti Mahal restaurant. Description: Tandoori chicken simmered in tomato-cream-butter sauce. The most exported Indian dish worldwide. Mild, creamy, addictive. Goes with Cheese Naan.
04 Chicken Korma
Origin: Mughal cuisine. Description: Creamy curry made with yogurt, ground cashews or almonds, and saffron. No tomato, no aggressive heat. Pure royal refinement. Perfect for those who fear spice.
05 Laal Maas
Origin: Rajasthan. Description: Lamb in a deep red sauce, named not after chili but after the ratan jot root that colors it naturally. Spicy, deep, sun-baked. The dish of Rajasthani warriors.
06 Cheese Naan
Origin: Punjab. Description: Tandoor-baked flatbread stuffed with melted cheese. The marriage of bread and cheese, Indian style. Ideal companion to Butter Chicken or Korma. At Anarkali: tandoor-baked, cheese melts on contact.
07 Murgh Tikka
Origin: North India. Description: Boneless chicken cubes marinated in saffron yogurt, then grilled in tandoor on skewers. Lighter than tandoori chicken, perfect as starter or with rice.
08 Seekh Kebab
Origin: Mughal-Persian heritage. Description: Lamb mince mixed with onions, fresh herbs, spices, then molded on metal skewers (seekh) and tandoor-cooked. Robust, fragrant, generous.
09 Hara Bhara Kebab (vegetarian)
Origin: Vegetarian North Indian cuisine. Description: Spinach, peas, potato, fresh ginger patties, pan-fried. Bright green, fresh, light. Proves Indian vegetarian cuisine has nothing to envy from meat dishes.
10 Gulab Jamun
Origin: Mughal cuisine, Persian inspiration. Description: Milk solid balls deep-fried then soaked in rose-water and cardamom syrup. Soft, hot, infinitely fragrant. The closing dessert of any worthy Indian meal.
How to Build Your Indian Meal in Casablanca
For two people discovering Indian cuisine, here's a balanced selection from Anarkali's menu: a starter Murgh Tikka or Hara Bhara, a meat main Royal Biryani or Butter Chicken, a Cheese Naan, and a Gulab Jamun for finale. Add a signature mocktail (Anarkali Sunset or Royal Mojito) and you have the complete experience.
To deepen your understanding of the underlying traditions, read our article on Mughal vs Punjabi cuisine.
Frequently Asked Questions
- What should I order at an Indian restaurant for the first time?
- Start with Tandoori Chicken or Murgh Tikka, then Butter Chicken or Royal Biryani as main, Naan bread, and Gulab Jamun for dessert. This sample covers Punjabi and Mughal essence.
- Is Indian food too spicy?
- No. Korma and Butter Chicken are mild and creamy. Tandoori is moderate. Laal Maas is hot. At Anarkali, every dish can be adjusted on request.
- What's best for vegetarians?
- Hara Bhara Kebab, Paneer Tikka, Vegetable Korma, Dal Makhani. All available at Anarkali By Zahid.
- Where to taste these dishes in Casablanca?
- Anarkali By Zahid, Urban Square, Maarif. Halal, authentic, by Chef Zahid Master. Reservations: +212 771 63 63 63.