270 Dishes

Side, Snack, Appetizer

Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

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Aloo bhaja

Potato strips stir-fried in mustard oil

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Aloo chaat

Alu chat (also spelled as alu chaat, aloo chat, or aloo chaat) is a street food originating from the indian subcontinent, it is popular in north india, west bengal in eastern india, pakistan, parts of sylhet division of bangladesh and trinidad and tobago. it is prepared by frying potatoes in oil and adding spices and chutney. it can also be prepared with unfried boiled potatoes and also adding fruits along with spices, lime juice and chutney. alu chat is mainly a street food. it can be served as a snack, a side dish or a light meal. it is made from boiled and fried cubed potatoes served with chat masala. it is a versatile dish that has many regional variations. the word alu means potatoes in hindi and the word chat is derived from hindi word chatna which means tasting. thus, alu chat means a savory potato snack.

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Aloo paratha

Aloo paratha (lit. "potato paratha") is a bread dish originating from india. it is a breakfast dish that is popular in the indian subcontinent. the recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of india as well as the eastern regions of pakistan. aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. aloo paratha is usually served with butter, chutney, curd, butter milk or indian pickles, depending on the area of northern and western india in which it is served.

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Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

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Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki, and alu tikki, is a snack originating from the indian subcontinent; in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "aloo" means potato, and "tikki" means a small cutlet or croquette in hindi-urdu and marathi. it is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is a vegetarian alternative and an indian equivalent of the hash brown.

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Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

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Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Bamboo shoot fritters

A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. fritters are prepared in both sweet and savory varieties.

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Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

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Batata vada

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm in diameter. across different regions of india, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. although maharashtrian in origin, batata vada has gained popularity in the rest of india as well.

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Begun bhaja

Fried eggplant

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Bhaji

A bhaji, is a type of fritter originating from the indian subcontinent. it is made from spicy hot vegetables, commonly onion, and has several variants. it is a popular snack food in india, it is also very popular in pakistan, scotland and trinidad and tobago and can be found for sale in street-side stalls, especially in tapris (marathi: टपरी) (on streets) and dhabas (punjabi: ਢਾਬਾ) (on highways). the guinness world record for the largest onion bhaji is held by one weighing 175.48 kilograms (386 lb 13+3⁄4 oz) made by oli khan and team of surma takeaway stevenage on the 4th of february 2020.

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Bhakarwadi

Bakarwadi in marathi & bhakharwadi in gujarati is a gujarati & maharashtrian traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in western states of gujarat and maharashtra in india. it was already popular before 1960 when these were not gujarat nor maharashtra state; they were both bombay state and both cultures added their own flavors in each other's recipes.

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Bharta

Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.

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Bhat

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Bhel puri

Bhelpuri is a savoury snack originating from india, and is also a type of chaat. it is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.bhel is often identified as a 'beach snack', strongly associated with the beaches of mumbai, such as chowpatty or juhu. one theory for its origin is that it was invented at a restaurant called vithal near victoria terminus. according to another theory, bhelpuri was conceived by the city's gujarati community, who made it by adding complex flavours to the simple north indian chaat. gujarati housewives began making it, and invented several varieties like the pakodi puri, and as it spread in popularity so many different communities like the mangaloreans and sindhis made their own versions.the original mumbai recipe has spread to most parts of india, where it has been modified to suit local food availability. dry bhel is made from bhadang, a spicy namkeen from western maharashtra, and is consumed after garnishing with onions, coriander and lemon juice. the bengali variant of bhelpuri is called jhalmuri (meaning "spicy puffed rice"). a native mangalore variant of bhelpuri is known as churumuri or churmuri in mangalore.

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Bombay mix

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

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Breadfruit fritters

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Chaat

Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.

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Chana chaat

Chickpea snack or side dish with tomatoes, onions, cucumber, spices, pomegranate seeds

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Chana jor garam chaat

Spicy snack made with fried and flattened black chickpeas mixed with mango, onions, tomato, carrots, coriander, chili peppers, spices, lemon juice

Side, Snack, Appetizer

Chatpate

Snack mixture of puffed rice, chickpeas, hot chilies, peanuts, spices, cilantro, tomatoes, onions, cucumbers

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Chatpate aloo

Spicy stir fried potatoes

Side, Snack, Appetizer

Chawal

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Chicken lollipop

Chicken lollipop is an hors d'oeuvre popular in indo-chinese cuisine. chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. it is usually served hot with szechuan sauce.

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Chilli paneer

Pan-fried or deep-fried paneer cheese, prepared with soy sauce, spices, tomatoes, vegetables, chili paste

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Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

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Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

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Dahi

Curd is a traditional yogurt or fermented milk product, originating from the indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. it is popular throughout the indian subcontinent. the word curd is used in indian english to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

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Dahi puri

Small fried and puffed bread shells filled with a savory mixture, for example, spiced potato mixture, and topped with dahi (yogurt)

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Dal

In indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. india is the largest producer of pulses in the world. the term is also used for various soups prepared from these pulses. these pulses are among the most important staple foods in south asian countries, and form an important part of the cuisines of the indian subcontinent.

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Dal tadka

Lentils cooked with tempered spices

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Dosa

Dosa may refer to:

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Dum aloo

Dum aloo (also spelled as dam aloo, hindi: दम आलू, romanized: dam ālū) or aloor dum (bengali: আলুর দম, romanized: ālūr dam) is a potato-based curry dish. dum means slow-cooked, and aloo is potato. it is a part of the traditional kashmiri pandit cuisine, from the kashmir valley, in the indian state of jammu and kashmir. there are also banarasi and bengali variations.

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Egg paratha

Flatbread filled with a savory egg mixture

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Fafda

Fafda (gujarati: ફાફડા) is a popular gujarati snack. in many festivals, fafda is the most preferred snack. fafda is rectangular in shape and yellowish in complexion.

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Fara

Rice, lentil or wheat flour dumplings, can be savory or sweet, stuffed, used in curries, served with ghee, chutney

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Finger chips

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Giardiniera

Giardiniera (, italian: [dʒardiˈnjɛːra]) is an italian relish of pickled vegetables in vinegar or oil.