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Dishes You Should Avoid at Indian Restaurants

All mains frequently come with hot cooked basmati rice, so it’s not really necessary to order more. Biryanis aren’t unhealthy choices; it’ll just be overkill with the rice already impending with your meal. Skip this section of the carte du jour if you plan to order a few other dishes.

Paneer or Malai
Paneer (fresh cheese) and malai (fresh cream) are made with full fat dairy. Opt for dishware without these ingredients if you’d like to spend your calories elsewhere. If you are a vegetarian and have smaller amount options, equilibrium a paneer dish with an all-vegetable curry or chana masala (chickpea stew).

Butter Chicken
While conventional curries use a base of onion, spices, and crushed tomatoes, this chicken dish is simmered with gobs of butter and glugs of cream. Chicken tikka masala or hen vindaloo will have a similar yogurt and curry-infused sauce devoid of the butter and cream. If you're cooking at home, try our healthy version: Quick rooster and Vegetable Curry with Garlic Naan.

Buttered Naan
This chewy, pillowy flatbread is baked right on the walls of the tandoor until bubble and just slightly charred. Flavored naan like garlic and cilantro are usually dripping with added lard or ghee (clarified butter). The plain naan is perfectly scrumptious on its own.

Too Many Dishes
Smaller vessel and a higher ratio of sauce to meat or vegetables may make portions seem less important than they are. But you don’t actually need that many: each main is rich and complex enough that you don’t need much, and that extra pulp is necessary for the included rice and naan. Start with one dish per person and contribute to.

5 Dishes to Order:
Vegetable Dishes
Since so much of the kingdom is vegetarian, you can bet that vegetable dishes will be very good. If you usually avoid certain vegetables like okra or eggplant, the training at an Indian eating place may just change your mind. After you’ve select a meat dish, ask your server for the vegan favorites they recommend.

Tandoori Dishes
Items on this section of the carte du jour are all cooked in a tandoor, a cylindrical-shaped oven that produces fantastic well-cooked flavor much like a grill. Tandoori dishes get their flavor from the fire, not extra fat or rich simmer sauces. Swap out a curry or stewed item for a tandoori kebab or meat dish.

Lentil and Chickpea Dishes
You’ll find fiber- and protein-rich lentils and chickpeas across the menu. Lentils feature in crispy, crepe-like dosas and dal, a mild lentil-based porridge (read: Indian comfort food). Chickpea flour is used in papadum, the tangy, wafer-thin chips that arrive at the beginning of the meal, and chana masala, a chickpea and tomato stew. All are appetizing and usually gluten-free.

bounce alcohol, sodas, teas, and lassis (yogurt drinks) and stick to hose. You’ll be drinking much more than usual to counter the spice and heat on your plate; something that’s cold and refreshing (not sweet, tangy, or bubbly) is all you need. Servers know to keep your water glass overflowing to the rim at all times. Many places also serve water in copper cups to keep the fluid ice cold.

A Fresh Vegetable Dish

Salads or sliced bright vegetables aren’t as common on Indian menus, but you’ll likely find them on an Indian buffet, usually a lunchtime offer. Salads at Indian restaurants favor pleasingly crunchy lettuces and come with a light, tangy-sweet dressing. If you see fresh orange wedges next to the vegetables, grab one for the conclusion of the mealit’s a perfect last bite. 

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