Top 23 South Asian Main Course Dishes for Restaurants: Idea for Menu Planning

Discover 23 popular South Asian main course dishes from Indian, Pakistani, and Bangladeshi cuisine—perfect for restaurant menu planning and cost control

December 21, 2025 | Concierge

This curated South Asian main-course menu is designed for chefs, restaurant owners, and F&B managers looking to develop a balanced and professional dish selection. Featuring 23 traditional yet restaurant-style main dishes from Bangladesh, India, and Pakistan, this guide supports menu engineering, cost control, and kitchen planning for casual dining, fine dining, and family restaurants.

Vegetarian Main Course Dishes

Paneer Butter Masala

Soft paneer cubes simmered in a rich tomato–cashew gravy.
Portion: 250g curry + 6–8 paneer cubes

Mixed Vegetable Korma

Seasonal vegetables cooked in a mild, creamy Mughlai-style sauce.
Portion: 280g curry

Chana Masala (Punjabi Style)

Chickpeas cooked in spiced onion–tomato masala with roasted cumin.
Portion: 280g

Palak Paneer

Spinach purée with tender paneer cubes, gently spiced.
Portion: 250g curry

Dal Tadka

Yellow lentils tempered with garlic, cumin, and dried red chili.
Portion: 300g

Aloo Gobi Masala

Cauliflower and potatoes cooked with turmeric, ginger, and garam masala.
Portion: 280g

Chicken Main Course Dishes

Chicken Korma (Mughlai)

Boneless chicken cooked in a mild cashew–yogurt gravy.
Portion: 220g chicken + 250g gravy

Chicken Curry (Bangladeshi Style)

Home-style curry with potatoes and green chili.
Portion: 2 pieces + 250g gravy

Chicken Tikka Masala

Char-grilled chicken tikka finished in creamy tomato gravy.
Portion: 6–8 pieces + 250g sauce

Chicken Handi (Pakistani Style)

Slow-cooked chicken in onion, garlic, and garam masala.
Portion: 220g chicken + 260g gravy

Fish & Seafood Main Courses

Fish Curry (Bangladeshi Rui or Katla)

Light mustard-based curry with traditional spices.
Portion: 2 pieces + 250g gravy

Fish Tikka Masala

Charred fish cubes cooked in tomato-cream gravy.
Portion: 6 cubes + 250g gravy

Prawn Malai Curry

Tiger prawns cooked in a coconut milk-based Bengali sauce.
Portion: 6 prawns + 250g gravy

Amritsari Fish Masala Fry

Pan-fried fish tossed in onion–garlic masala.
Portion: 180g fish

Mutton & Beef Main Courses

Mutton Rogan Josh

Kashmiri-style mutton cooked with aromatic spices.
Portion: 220g meat + 250g gravy

Beef Bhuna

Slow-cooked beef in thick fried-onion masala.
Portion: 220g beef

Beef Nehari

Slow-braised beef shank in marrow-rich gravy.
Portion: 1 shank + 300g gravy

Beef Karahi

Beef cubes cooked with tomato, ginger, and green chili.
Portion: 220g beef + 250g gravy

Rice, Biryani & Signature Dishes

Hyderabadi Chicken Biryani

Layered basmati rice with chicken and saffron.
Portion: 350g

Kolkata Mutton Biryani

Aromatic rice with mutton and potato.
Portion: 350g

Beef Tehari (Dhaka Style)

Spiced rice cooked with tender beef chunks.
Portion: 350g

Vegetable Pulao

Light basmati rice with vegetables and ghee.
Portion: 320g

Frequently Asked Questions

What are the most popular South Asian main course dishes for restaurants?

Popular South Asian main course dishes include biryani, chicken curry, butter chicken, beef bhuna, dal tadka, paneer dishes, and traditional fish curries.

Why are South Asian main courses ideal for restaurant menus?

South Asian main courses offer strong flavors, high customer demand, flexible portioning, and excellent cost control, making them ideal for restaurant operations.

How many main course items should a South Asian restaurant menu have?

Most successful South Asian restaurants maintain 18–25 main course dishes to balance variety, kitchen efficiency, and inventory control.

Which cuisines are included in South Asian main dishes?

South Asian cuisine mainly includes Indian, Pakistani, Bangladeshi, Sri Lankan, and Nepali food traditions.

How do portion sizes help with menu cost control?

Standardized portion sizes help restaurants manage food cost, reduce waste, and maintain consistent pricing and profitability.