Naan and butter chicken are undoubtedly delicious, but there’s so much more to explore in Indian cuisine than these menu staples.
That’s what James Beard-nominated chef Heena Patel set out to prove with Besharam, her regional Gujarati restaurant in San Francisco.
“Just as my guests step outside their comfort zones, I do the same with them, trusting they’ll embrace my menu with an open mind,” Patel told Business Insider. “That’s how I hope to put Gujarati food on the map.”
Patel believes the biggest mistake people make at Indian restaurants is playing it too safe. So, if you’re looking for a little inspiration, here are three underrated dishes Patel thinks you should order the next time you’re craving Indian food for dinner.
Bhindi masala ‘allows okra to shine’
One of Patel’s favorite okra dishes is bhindi masala, which typically features okra cooked with tomatoes, onions, and herbs.
“This dish is very special because it allows okra to shine with its crisp texture,” Patel said.
When Patel sees okra and bitter melon on the menu at an Indian restaurant, she knows she’s found an authentic spot.
“Produce like okra, bitter melon, and opo squash are common in Indian cooking,” Patel said. “So if you see these ingredients on a menu, you’re in for a treat.”
Khichdi is a classic comfort dish
Patel said khichdi is typically made with rice and lentils, adding that “one bowl is never enough.”
She recommends pairing khichdi with a “swirl of warm ghee and a drizzle of sour pickle” on top of a crunchy papadam.
“Indian food isn’t just about individual dishes; it’s about building each bite with different flavors,” Patel said. “A curry or dal on its own is just one part of the experience. The real magic happens when you layer flavors by adding chutneys, pickles, rotis, and rice.”
Khandvi is a popular Gujarati savory snack
“Khandvi are spiced and seasoned tight rolls served with yogurt,” Patel said. “It’s a simple yet elegant dish, full of technique that truly showcases a chef’s skill.”
If you want to explore more Gujarati-specific dishes, Patel also recommends…
- Dhokla: A savory sponge cake. Patel has made it with lentils and a cranberry chili glaze at Besharam.
- Kadhi: A spiced yogurt-based dish similar to curry that can be used as a sauce with rice or fritters.
- Ladoo: A sweet treat in the shape of a ball. There are many versions, but the classic variety is made with chickpea flour fried in ghee with cardamom and sugar.
No matter what you decide to order at an Indian restaurant, Patel advises you not to stick to just one dish.
“Mix and match textures, spice levels, and accompaniments,” she said. “You’ll walk away with a meal that’s not just delicious but full of depth and surprises.”
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