America's favorite Indian foods: Dal, paneer, biryani, and more

When people in the U.S. think of Indian food, they’re often thinking of dal, a simple, spiced lentil stew that’s eaten daily across India. Also known as lentil curry, it’s become a go-to protein-rich dish for busy families looking for something healthy, cheap, and deeply flavorful. You’ll find it in meal prep containers, college dorms, and even vegan cafes—no fancy ingredients, just slow-cooked lentils, cumin, and garlic.

Paneer, a fresh, non-melting cheese made by curdling milk with lemon or vinegar, is another favorite. Indian cottage cheese doesn’t need refrigeration for a day or two, and it soaks up spices like a sponge. Whether it’s in butter paneer, tikka, or fried as a snack, it’s the kind of food that makes people ask, ‘Where did you get this?’ And then there’s biryani, a layered rice dish with meat or vegetables, saffron, and whole spices. Indian rice pilaf is what happens when comfort food meets celebration—each bite tells a story of slow cooking and regional pride. These aren’t just exotic imports. They’re becoming part of America’s weekly rotation.

Indian breakfasts are catching on too. Idli, steamed rice and lentil cakes, are now showing up in brunch spots with coconut chutney and sambar. Fermented rice cakes are naturally probiotic, low-glycemic, and gluten-free—exactly what health-conscious eaters look for. People are swapping sugary cereals for poha or upma, not because it’s trendy, but because it keeps them full longer and doesn’t crash their energy by 10 a.m.

What ties all these foods together? Simplicity. No 20-ingredient sauces. No obscure tools. Just good ingredients, smart timing, and a little patience. You don’t need a tandoor to make great Indian food—you need a pot, a stove, and the willingness to try. That’s why these dishes are sticking around in American kitchens. They work.

Below, you’ll find real answers to real questions: Is 7-day-old paneer safe? What’s the English word for chutney? Why does coconut milk curdle in curry? How do you make dal taste like it’s from a street stall in Delhi? These aren’t theory pieces. They’re the kind of guides you keep open on your phone while you’re cooking.