3 Indian curries make it to the world's top 10 list

The aromatic blend of spices, the explosion of flavours, and the rich tapestry of regional variations—Indian curries have taken the world by storm. From the bustling streets of Mumbai to high-end restaurants in cosmopolitan cities, Indian curries have transcended borders, capturing the hearts and palates of people from all walks of life. Indian curries are rich in bold and exotic flavours which add authenticity to their taste. Also, Indian curries have become a culinary phenomenon that continues to enchant and satisfy food lovers worldwide. Recently TasteAtlas brought out their list of ‘World’s Best Rated Curries for June 2023’ and three Indian curries which have made it to the list of top ten curries around the world. Read more to find out more about these 3 curries that have been ranked 4, 5, 6 in the Top 10 curries’ list. (Images courtesy: iStock)

Thailand’s Phanaeng Curry has topped the charts and is ranked world's number 1 curry. It's a variety of Red Thai Curry and is known to a delicious one that's made with a variety of vegetables along with Thai herbs and spices. With a rating of 4.9, this curry is said to have thick, salty and sweet taste in it. (Image courtesy: Canva)

Taste Atlas has ranked this curry at the 4th position. Shahi Paneer again is said to have been invented in the Mughal kitchen. One of the most popular recipes, known for its creamy tomato gravy, Shahi Paneer is a must have dish in most celebrations.

Malai Kofta, one of the special dishes that makes people's mouth water on hearing the name, has been placed at the 5th position in the list by Taste Atlas. Koftas are made in many ways in India. Malai Kofta is made with potatoes, dry fruits and paneer. The koftas are then cooked in a rich gravy. It is believed that this dish was made popular in India by the Mughals.

Butter Chicken has has been ranked 6th in the Top Ten by Taste Atlas. It is one of the most popular Indian dishes and is said to have been invented in Peshawar and popularised by Kundan Lal Gujaral of Moti Mahal restaurant in Daryaganj in 1950s. The dish is made with roasted chicken in a butter rich gravy.