Pairing Indian curry with the right side enhances your dining experience. For creamy curries like butter chicken or paneer makhani, serve soft breads such as naan or butter roti. These breads soak up the rich gravy perfectly. Spicier curries, like vindaloo or madras, go well with plain steamed rice. Rice helps mellow the heat. Basmati rice, with its fragrant aroma and fluffy texture, pairs well with most curries, whether vegetarian or meat-based.
Regional traditions also influence pairings. In North India, people often eat curries with parathas or kulchas. In South India, rice or dosa usually accompanies curries. At Maharaja Riyasat, guests can select from garlic naan, jeera rice, or biryani, depending on the curry. Choosing the right side balances flavors and makes every bite satisfying.