Khichdi is often called India’s national dish in casual talk and social media posts. But does that title have any official backing?
So, what is the national food of India? India has no officially declared national food. The government has never given any dish this title. Khichdi is widely seen as the unofficial national food, but that status comes from public opinion and everyday habit, not from any law or official order.
Below, we cover how the myth started, the top contenders, and the role rice plays.
How the Khichdi Myth Started in 2017
Ahead of the World Food India event in New Delhi in November 2017, khichdi was promoted as “Brand India Khichdi.” Many headlines read this as a plan to make khichdi the national dish of India, and social media soon filled with one question: what is our national food?
What actually happened:
- 1 November 2017: Union Minister Harsimrat Kaur Badal tweeted that khichdi was only a record entry, not a national dish.
- 2 November 2017: Media reported that chef Sanjeev Kapoor would attempt a world record by cooking 800 kg of khichdi.
- 4 November 2017: His team cooked around 918 kg of khichdi at the event and set a Guinness World Record.
The record was real. The national title never was.
Why India Can’t Have Just One National Dish
The myth also skips a basic fact: Indian food changes from region to region. Rice is the main grain in the South and East, wheat leads in the North, and millets like bajra and jowar are common in western and central India. Climate, religion and local ingredients shape each kitchen. National food and national dish usually mean one signature item. National cuisine is broader and covers a country’s whole cooking tradition. Ask what is India’s national dish in Chennai and Amritsar, and you will likely hear two different answers.
Top Contenders Compared
No single signature dish of India exists, but five names come up often.
| Dish (Region, Main Grain) | Why It’s a Contender | Why It Falls Short |
|---|---|---|
| Khichdi (Across India, rice and lentils) | Eaten in every state and income group | Seen as plain, sick-day food |
| Biryani (Many regions, rice) | Popular in India and abroad | Not daily home food for most |
| Masala Dosa (South India, rice and urad dal) | Popular far beyond the South | Mostly breakfast or snack |
| Rajma Chawal (North India, rice and kidney beans) | Top comfort food in the North | Less common in South and East |
| Roti and Sabzi (North and Central India, wheat) | Daily meal for millions | A meal format, not one dish |
Why Khichdi Comes Closest
Khichdi meets the test the others miss. It is found in almost every state and eaten by rich and poor families alike. Babies, adults and elders all eat it.
It is cooked on regular weekdays, when someone feels unwell, and as a festival offering. The name and tempering change from region to region, but the base of rice and lentils stays the same.
The Common Thread: Rice
Look at the table again and a pattern appears. Four of the five contenders (khichdi, biryani, masala dosa and rajma chawal) are built on rice. Only roti and sabzi rely on wheat. That makes sense. Rice is grown in most Indian states and eaten across the country in some form.
Each dish also needs a different kind of rice:
- Khichdi: short-grain rice that turns soft and creamy.
- Biryani: long-grain basmati that stays separate after cooking.
- Dosa and idli: parboiled or idli rice for the batter.
FAQs
Q1: Which is a national food of India?
Ans: India has no official national food, but khichdi is the usual answer when people ask which is the national food of India.
Q2: Is khichdi originally from India?
Ans: Yes. Khichdi has been cooked in India for centuries. The traveller Ibn Battuta described a rice and mung dish called kishri in the 14th century.
Q3: Is khichdi a Mughal dish?
Ans: No. Khichdi was eaten in India long before the Mughals. They enjoyed it, and the Ain-i-Akbari from Akbar’s time includes a khichdi recipe.
Q4: What is khichdi made of?
Ans: Khichdi is made of rice and lentils, usually moong dal, cooked together with water, salt, turmeric and often a ghee tempering of cumin.
Q5: Which rice is best for making khichdi?
Ans: Short-grain or medium-grain rice works best because it turns soft and blends well with dal. Long-grain rice gives a looser texture with more separate grains.
Q6: Is biryani the national dish of India?
Ans: No. Biryani is popular in India and abroad, but no official answer exists as to what is the national dish of India.