160 Dishes

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Dabeli

Dabeli, kutchi dabeli or double roti (gujarati: દાબેલી,કચ્છી દાબેલી, devnagari: दाबेली,कच्छी दाबेली) is a popular snack food of india, originating in the kutch or kachchh region of gujarat. it is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. it is garnished with pomegranate and roasted peanuts. dabeli literally means "pressed" in gujarati language. the dish is said to have been invented by keshavji gabha chudasama (also known as kesha malam), a resident of mandvi, kutch, in the 1960s. when he started business he sold dabeli at the price of one anna or six paisa. his shop is still there in mandvi, run by a later generation of his family. today, dabeli masala made in the kutch region are said to be most authentic. bhuj and nakhatrana towns of kutch are also known for authentic dabeli apart from mandvi.

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Dahi aloo

Potatoes in a yogurt or curd curry

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Dal dhokli

Daal dhokali (gujarati: દાળ ઢોકળી) is a rajasthani and gujarati dish made by boiling wheat flour pieces in a pigeon pea stew. a similar preparation is called varanfal (marathi: वरण फळ), or chakolyaa (marathi: चकोल्या) in marathi.

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Dal makhani

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in new delhi, india. a relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentil) and other pulses, and includes butter and cream (makhan is hindi for butter).

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Dal tadka

Lentils cooked with tempered spices

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Dhaba chicken

Chicken curry made in the style of roadside cafes (dhabas)

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Dhaba dal

Lentils cooked in the style of roadside cafes (dhabas)

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Dhal

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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Dham

Dhaam is a traditional feast celebrated in the indian state of himachal pradesh. dhaam is prepared and served on every joyful event or celebration in the family. temples also serve dhaam on most of the religious festivals or auspicious dates. himachali food varies from region to region. the cuisine of himachal pradesh is largely based on the climate and topography of the state. while the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. amongst festive food, the traditional meal, dham (lunch served in traditional occasions) finds instant mention. the traditional dham is celebrated with great enthusiasm. the dham offers one with an opportunity to be acquainted with the various delicacies of the state. dham is cooked only by botis (a particular caste of brahmins who are hereditary chefs). preparation for this elaborate mid-day meal begins the night before. the utensils used for cooking the food are normally brass ones called "batohi", "baltohi" or "charoti" in local languages. it is served in courses to people who sit on floor. the food is served on leaf plates called pattal or pattlu (in local himachali language). the dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one's appetite. the traditional dham differs in every region of the state. the typical menu for dham would start with rice, sambhar and a madra of rajma (red kidney beans) or chole (chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices. this is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jaggery, paneer made by adding dahi and butter, curry, mukand bari, chohraiyan ka khatta. the dham ends with the mitha bhaat (dessert) (bhaat means rice in himachali language) – mithdee, a particular dish of sweet rice (made of boondi or bread crumbs etc.). dham is a mid day meal served to the people in himachali culture on the occasions of marriage, birthday party, retirement party or any religious days. in dham firstly cooked rice and a type of dal called moong dal is served. after that a kidney bean shaped pulse known as rajma (madra) is also served and then palda, khatta, maa ki daal (urad) and at the end meetha bhaat which means dessert is served including kheer made up of rice, milk and sugar. it is different in every district, mandeali dham is delicacy of mandi district, kullvi dham and kangri dham are famous in kullu and kangra respectively.

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Egg bhurji

Egg bhurji, also known as anda bhurji, is a scrambled eggs dish which is a popular indian street food and a breakfast, lunch or dinner recipe. originating from the indian subcontinent, it is sometimes compared with the parsi dish akuri. the parsi dish akoori or akuri is very similar to egg bhurji with a few differences. just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. however, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. the difference lie in its preparation and addition of sautéed chopped onions, chilies and optional spices.bhurji can be found at highway rest stops and street food stalls across india, sometimes served alongside slices of white bread. heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes. egg bhurji goes well with hot chapati, paratha, dinner rolls or buttered toast.

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Egg curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Egg fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Egg masala

Spicy curry with boiled eggs

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Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

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Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

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Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

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Fish curry

Fish cooked in a sauce or gravy with spices

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Fish head curry

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

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Fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Gosht

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of middle eastern cuisine, central asian cuisine and cuisine of the indian subcontinent. the word stems from the persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.in india, most gosht dishes include goat or mutton. in india, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the english-speaking world. when indian dishes are adapted for western diners, lamb is the meat most often used in the adaptation. this has led to a common misconception that gosht means "lamb".the popular indian subcontinental dish of biryani as well as the afghan dish of biryan use gosht as a primary ingredient.some dishes include: bhuna gosht, a curry with a thick, reduced sauce karahi or kadhai gosht, cooked in a traditional round-sided pot raan gosht, roasted leg of mutton dal gosht, with lentils or peas nihari gosht, a meat stew rara gosht, roasted mutton curry saag gosht, with cooked spinach leaves or mustard greens biryani gosht, especially the non-vegetarian version of it

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Green moong dal

Green lentil curry

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Haleem

Haleem is a type of stew that is widely consumed in the indian subcontinent, the middle east and central asia. although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. it is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. popular variations of haleem include keşkek in turkey, iran, afghanistan, tajikistan, uzbekistan, azerbaijan and northern iraq; harisa in the arab world and armenia; halim in west bengal and bangladesh; and khichra in pakistan and india.

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Idiyappam

Idiyappam (tamil: இடியாப்பம், malayalam: ഇടിയപ്പം), also known as string hopper / indiappa (sinhala: ඉඳිආප්ප)nool puttu (tamil: நூல்புட்டு, malayalam: നൂൽപ്പുട്ട്), or noolappam ( tamil: நூல் அப்பம் or நூல் ஆப்பம், malayalam: നൂലപ്പം), ottu shavige (kannada: ಒಟ್ಟು ಶಾವಿಗೆ), is a rice noodle dish originating from the indian states of tamil nadu, kerala, karnataka. it consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. the dish also spread to southeast asia, where it is called putu mayam in malaysia and singapore, putu mayang in indonesia.

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Jeera aloo

Potato dish seasoned with cumin, serve with roti, flatbread, dal

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Jeera rice

Jeera rice or zeera rice is an indian dish consisting of rice and cumin seeds. it is a popular dish in north india and pakistan as an everyday rice dish. it is easy to prepare. "zeera" is the indic word for cumin seeds, often pronounced jeera. the ingredients used are rice, cumin seeds, vegetable oil, onions, and coriander leaves.

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Kadai paneer

Paneer cheese curry

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Kadhi

Kadhi or karhi is a dish originating from the rajasthan. it consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. it is often eaten with cooked rice or roti.

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Kadhi chawal

Kadhi chawal ("curd curry with rice") is a popular dish from india and pakistan. kadhi is prepared by mixing curd, besan (chickpea flour) and different spices. it is served with boiled rice and is very popular in northern and western states of india. it usually has a thick consistency and contains fritters (pakora). kadhi in gujarat & maharashtra is savoury & sometimes do not have any fritters. fritters for kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

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Kali dal

Black lentils stewed with onion, tomatoes, garlic, ginger, chili peppers and spices

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Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

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Ker sangri

Curry made with dried beans and berries, spices, herbs, chili peppers, raisins

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Kofta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

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Konir dom

Potato and egg curry

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Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

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Kung pao chicken

Kung pao chicken (chinese: 宫保鸡丁; pinyin: gōngbǎo jīdīng; wade–giles: kung¹-pao³ chi¹-ting¹), also transcribed gong bao or kung po, is a spicy, stir-fried chinese dish made with cubes of chicken, peanuts, vegetables (traditionally welsh onion only), and chili peppers. the classic dish in sichuan cuisine originated in the sichuan province of south-western china and includes sichuan peppercorns. although the dish is found throughout china, there are regional variations that are typically less spicy than the sichuan serving. kung pao chicken is also a staple of westernized chinese cuisine.

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Laal maans

Laal maans (hindi: लाल मांस; lit. "red mutton") is a meat curry from rajasthan, india. it is a mutton curry prepared in a sauce of yoghurt and hot spices such as red mathania chillies. this dish typically is very hot and rich in garlic. the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in rajasthan and eaten in the winter months).chef bulai swain said that: "traditionally, laal maas was made with wild game meat (jungli maas), such as boar or deer and chillies were used to veil the gamy odour of the meat. it was a favourite among the royalties. while the spicy flavour is remained intact now, the meat used is tender mutton."

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Lemon chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.in canadian- and british-chinese cuisine, it usually consists of pieces of chicken meat that are sautéed or battered and deep-fried and coated with a thick, sweet lemon-flavored sauce. the chinese restaurant of the panda hotel in tsuen wan, hong kong used to serve its version of lemon chicken with the chicken pieces coated in batter, then rolled in almond slivers and deep-fried and served with the lemon-glaze sauce. a version of lemon chicken popular in australasia involves coating the chicken in batter, frying it and then covering the chicken with a lemon sauce. lemon chicken in italy (pollo al limone) and greece (κοτόπουλο λεμονάτο) consists of a whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. in spain, a similar dish, pollo al romero con limón y piñones also includes pine nuts, rosemary and ham. french poulet au citron includes dijon mustard in the sauce, and is accompanied by roasted potatoes.

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Litti chokha

Litti, along with chokha, is a complete meal that originated from the indian state of uttar pradesh and later spread and became famous in bihar. it is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. it is baked over coal or wood and tossed with large amounts of ghee. although very often confused with the closely related baati, it is a completely different dish in terms of taste, texture and preparation. it may be eaten with curd, brinjal chokha, potato chokha, and papad. the litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed.herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. tasty pickles can also be used to add spice flavour. in western bihar and eastern uttar pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).detailed ingredients list dough consists of mainly atta / wheat flour baking powder ajwain / carom seeds salt ghee / clarified butter stuffing consists of mainly sattu / roasted gram flour coriander (finely chopped) chilli (finely chopped) ginger garlic paste jeera / cumin kalonji / nigella seeds ajwain / carom seeds salt little bit of lemon juice or dry mango powder and mustard oil

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Lo mein

Lo mein (traditional chinese: 撈麵/撈麪; simplified chinese: 捞面; cantonese yale: lou1 min6; pinyin: lāo miàn) is a chinese dish with egg noodles. it often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. it might also be served with wontons (called húntun 餛飩/馄饨 in mandarin) although wontons are usually a soup ingredient. it can also be eaten with just vegetables. traditionally this is a dry variation of noodle soup. the soup is simply separated from the noodles and other ingredients and served on the side.

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Machher jhol

Machher jhol (bengali: মাছের ঝোল) or machha jhola (odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in bengali and odia cuisines in the eastern part of the indian subcontinent. it is in the form of a very spicy stew or gravy that is served with rice. machher jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger and indian spices. potatoes are added to the curry as a thickening agent. tomatoes are also added to impart the dish with a reddish color which is preferred by the people of bengal.the kinds of fish that typically used in bengali and odia households are hilsa (called ilishi), rohu (called rui or rohi), and catla (called bhakur). apart from these, there are some famous small sized fish that are normally favoured over others.

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Maghaz

Maghaz (hindi: मग़ज़, urdu: مغز, bengali: মগজ), also known as bheja (hindi: भेजा, urdu: بھیجا), is an offal dish, originating from the indian subcontinent, popular in pakistani, bangladeshi, and indian cuisine. it is the brain of a cow, goat or sheep served with gravy. in the hyderabadi cuisine of india, maghaz masala (bheja fry) is a deep fried goat brain delicacy. mogoz bhuna is a popular dish in bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. almonds and pistachios are often added.