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Top 5 Authentic Indian Dishes to Try in Bali

Writer: Akshat BhatnagarAkshat Bhatnagar

Are you a fan of Indian cuisine and find yourself in Bali craving for some authentic Indian flavors? Look no further, as The Chowk has got you covered with its top-notch Indian dishes that will transport you straight to the bustling streets of India. Here are the top 5 authentic Indian dishes you must try when you visit The Chowk:

  1. Butter Chicken: Succulent pieces of chicken cooked in a rich, creamy tomato-based sauce with the perfect blend of Indian spices. This classic North Indian dish is a favorite among many for its flavorful and indulgent taste.

  2. Chole Bhature: A popular dish from the streets of Punjab, Chole Bhature is a combination of spicy chickpea curry served with deep-fried fluffy bread. The crispy Bhature paired with the spicy and tangy Chole is a match made in heaven.

  3. Biryani: Aromatic long-grain basmati rice layered with tender marinated meat, fragrant spices, and caramelized onions, cooked to perfection. Biryani is a beloved dish across India and each region has its own unique twist to this flavorful dish.

  4. Dosa: A South Indian favorite, Dosa is a thin, crispy crepe made from fermented rice and lentil batter. Served with a variety of chutneys and sambar, Dosa makes for a light and delicious meal that can be enjoyed at any time of the day.

  5. Gulab Jamun: A must-try Indian dessert, Gulab Jamun is a decadent sweet made from milk solids, fried until golden brown, and then soaked in sugar syrup infused with cardamom and rose water. The soft and spongy texture of Gulab Jamun is sure to satisfy your sweet cravings. Indulge in these authentic Indian dishes at The Chowk and let your taste buds experience a culinary journey through the diverse flavors of India. Whether you're a fan of spicy curries, flavorful rice dishes, or sweet treats, The Chowk offers a diverse menu that caters to all preferences. Don't miss out on the opportunity to savor these delectable Indian delicacies right here in Bali.

 
 
 

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