Two Indian dishes are featured on TasteAtlas' list of the 100 most iconic seafood dishes in the world

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TasteAtlas, an online culinary guide, has published its ranking of the "100 most iconic seafood dishes in the world," and India has secured two top spots: West Bengal's Chingri Malai Curry at number 63 and Kerala's Karimeen Pollichathu at number 94.

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Chef Virender Singh Rai, executive chef of Tikitii Goa, explains that this is one of those dishes where simplicity truly works. “A very popular dish from Bengal, it’s famous for its perfect balance between the creaminess of the coconut milk, the aromatic whole spices, and the fresh prawns. The natural sweetness of the prawns blends perfectly with the richness of the coconut milk, while just the right amount of spices harmonizes all the flavors,” he shares.

Chef and food writer Sadaf Hussain notes that the historical relationship between Bengal and Southeast Asia, particularly through trade routes, colonial encounters, and cultural exchanges, connected the two regions for centuries, creating opportunities for culinary influences to transcend borders. According to her, "Malaysian and Singaporean cuisines often use ingredients like lemongrass and galangal, while Bengali versions do not." Bengali preparation, on the other hand, relies on elements and spice combinations deeply rooted in the region's culinary traditions, she adds.

Prior to that, TasteAtlas ranked Chingri Malai Curry number 11 on its list of the “World’s Best Shrimp Dishes.” This is a traditional Kerala delicacy and a beautiful example of the region’s seafood preparation. “The dish features fresh Karimeen (pearlfish) marinated in a spicy and aromatic masala paste, layered with a flavorful masala, wrapped in a banana leaf, and traditionally pan-fried or cooked until perfectly tender,” says Chef Rai. According to him, the banana leaf adds a delicious earthy aroma while helping the fish stay juicy and allowing the flavors to meld beautifully. “What makes Karimeen Pollichathu special is the balance between the freshness of the fish and the warmth, depth, and gentle spice of the masala in every bite.”

“It’s a flavorful, comforting dish that perfectly captures the essence of traditional Kerala seafood cuisine,” he adds. Other seafood dishes on TasteAtlas’s list include scallops parmesan, a traditional preparation served as an appetizer.

It consists of scallops covered with grated Parmesan cheese and broiled for a few minutes. Tacos gobernador are Mexican tacos named after a governor of Sinaloa, prepared by filling warm tortillas with a mixture of shrimp, grated cheese, cilantro, onion, and tomato. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat.

Otoro nigiri sushi is a traditional type of nigiri sushi consisting of hand-pressed sushi rice topped with slices of fatty tuna. The different cuts of tuna are classified as otoro (fatty), chutoro (semi-fatty), and akami (red meat).

Tava squid is a traditional dish consisting of cleaned squid cut into thick rings, soaked in milk, and then coated in a batter of flour, baking soda, and salt. It is fried in hot oil and usually served with Turkish tartar sauce for dipping, accompanied by lemon wedges.

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