The global online food ranking platform Taste Atlas strikes again, this time with its roundup of the 50 Best Stews in the world. And while their top 50 is packed with international delights, including nine from India, they seem to be playing fast and loose with the definition of a stew. The top five spots were given to Kari Ayam from the Philippines, Thai Phanaeng Curry, Dzhash from Armenia, Murgh Makhani from India and Japanese Kare collectively, almost all of which are definitely by their home countries as ‘curries’, a trend seen across the list.
Though the technical Oxford Dictionary definition of Stew as, “a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan,” can definitely be extended to cover most curries too, it does somewhat erase their differences. Where stews are more commonly applied to cuisines with a Eurocentric past, curries are the mainstay of central, east and south Asian cultures.
The concept of curry is the anglicised version of the Tamil word ‘Kari’, and since Tamil is often regarded as the world’s oldest language, its definition of curry tends to hold some sway. Typically, the difference between stews and curries is that where curries are built up on a base of spices, stews are usually made by slow-cooking all the meat and vegetables together in a pot to let their flavours combine.
While the Taste Atlas audience is left debating this next head-scratcher of a list, here is a full list of the Indian dishes which were nominated:
4. Murgh Makhani
Originating from Delhi in the 1950s, Murgh Makhani (Butter Chicken) features tandoori chicken pieces simmered in a rich tomato, butter and cream sauce. The dish was reportedly created at Moti Mahal restaurant as a way to utilise leftover tandoori chicken by combining it with a luscious, mildly spiced gravy.
8. Keema
A Mughlai dish popular throughout the Indian subcontinent, Keema consists of minced meat (typically lamb or goat) cooked with onions, tomatoes, ginger, garlic and a blend of aromatic spices. Often garnished with fresh coriander and served with naan or rice, it sometimes includes peas or potatoes for added texture.
12. Misal
Hailing from Maharashtra in western India, Misal is a spicy sprouted moth bean curry topped with crunchy farsan (fried savoury mixture), onions, tomatoes and coriander. This protein-rich street food is traditionally served with pav (bread rolls) and features a distinctive spicy gravy called 'kat' or 'sample'.
24. Korma
With origins in Mughal cuisine, Korma is a braised dish where meat or vegetables are cooked with yoghurt or cream, stock, and aromatic spices. The mild, nutty flavour comes from a paste of cashews, almonds or poppy seeds, with the name derived from the Persian word for "braising".
27. Vindaloo
Despite its reputation as an Indian dish, Vindaloo originated when Portuguese colonists brought "carne de vinha d'alhos" (meat in wine vinegar and garlic) to Goa. The local adaptation substituted palm vinegar for wine vinegar and added Kashmiri chillies and spices, creating a hot, tangy curry typically made with pork or lamb.
34. Dal Tadka
A staple across North India, Dal Tadka features yellow lentils (usually toor or moong dal) tempered with cumin, garlic, onions, and dried red chillies fried in ghee. The 'tadka' refers to this tempering technique where spices are heated in fat to release their essential oils before being poured over the cooked lentils.
39. Saag Paneer
Popular in Punjab and northern India, Saag Paneer combines pureed leafy greens (typically spinach) with cubes of fresh paneer cheese. The greens are cooked with ginger, garlic, onions and spices, then finished with cream or ghee for richness, creating a nutritious vegetarian dish.
40. Shahi Paneer
A rich Mughlai dish fit for royalty ('shahi' means royal), Shahi Paneer features paneer cubes in a luxurious gravy of cream, tomatoes, and ground cashews or almonds. Fragrant with cardamom, saffron and rose water, this mild curry exemplifies the opulent flavours of North Indian court cuisine.
50. Xacuti
This Goan curry features roasted coconut and a blend of over a dozen spices, including star anise, black pepper and poppy seeds. Traditionally made with chicken or lamb, Xacuti showcases the Portuguese influence on Goan cuisine through its intricate layering of flavours.
32. Chicken Tikka Masala
Though claimed by both India and Britain, Chicken Tikka Masala likely originated in British curry houses when grilled chicken tikka was combined with a creamy tomato sauce. Featuring marinated chicken pieces in a vibrant orange gravy enriched with cream, this dish has become so popular it's considered Britain's unofficial national dish.