Indian menus vary by region (North vs South, street food vs curry house), but a few categories are reliably approachable.
6 beginner-friendly, popular dishes
- Butter chicken (murgh makhani): creamy tomato-based curry; usually mild-to-medium.
- Chicken tikka masala: similar comfort profile; spice level varies by restaurant.
- Dal (lentils): hearty, often vegetarian; ask which dal is mild.
- Palak paneer / saag paneer: spinach + paneer (fresh cheese).
- Chana masala: chickpeas in a spiced gravy; can be tangy.
- Tandoori chicken: yogurt-spice marinated, grilled/roasted; often easier to customize.
If you want to stay on the safe side, pick one creamy curry, one lentil/bean dish, and one grilled item.
If you want mild
Use exact language—most places will accommodate:
- “Can you make this mild?”
- “No green chiles (if possible).”
- “Sauce on the side” (sometimes possible for dry/grilled items)
Helpful add-ons:
- Raita (yogurt sauce) if you tolerate dairy.
- Plain basmati rice to dilute heat.
Vegetarian / vegan notes
Common vegetarian staples:
- Paneer dishes (vegetarian, not vegan)
- Dal (often vegan, but ask about ghee)
- Chana / other legumes
- Some aloo (potato) dishes
If you’re vegan, ask: “Is this cooked with ghee, cream, or yogurt?”
Bread & rice: what to pair
- Naan: soft leavened bread (typically contains gluten; may contain dairy).
- Roti / chapati: usually thinner/less rich.
- Basmati rice: safest default side.
Common allergens (and what to ask)
Indian food often uses ingredients that don’t jump out from a menu name.
- Tree nuts (cashew/almond) in some sauces and desserts
- Dairy (ghee, cream, yogurt)
- Gluten (naan; sometimes thickened sauces)
- Sesame (some chutneys)
If allergies matter, ask:
- “Does this contain cashew paste or cream?”
- “Any shared fryer or cross-contact with nuts/shellfish?”
Quick “order templates” (3 dishes)
- Comfort + balanced: butter chicken + dal + rice
- Grilled + lighter: tandoori chicken + chana masala + roti
- Vegetarian classic: palak paneer + dal + rice
Disclaimer
Not medical advice. Menus and recipes change; confirm ingredients and cross-contact with staff if you have allergies.
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