270 Dishes

Side, Snack, Appetizer

Jaggery

Jaggery is a traditional non-centrifugal cane sugar consumed in the indian subcontinent, southeast asia, and africa. it is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. it contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. jaggery is very similar to muscovado, an important sweetener in portuguese and british cuisine. the kenyan sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.

Side, Snack, Appetizer

Kachalu chaat

Spicy taro root snack, may also be made with potatoes, also refers to a fruit salad

Side, Snack, Appetizer

Kachori

Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the indian subcontinent, and common in places with indian diaspora and other south asian diaspora. alternative names for the snack include kachauri, kachodi and katchuri.

Side, Snack, Appetizer

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.

Side, Snack, Appetizer

Kanika

Kanika (odia: କାନିକା) is an aromatic sweet rice dish. it is an odia dish traditionally prepared during festivals and pujas. it is one of the cooked items of the 56 dishes prepared as part of mahaprasadaw or chappan bhoga in the jagannath temple. it is offered to lord jagannath as part of the morning meal known as sakala dhupa.it was traditionally served in odia weddings or picnics but has largely been replaced by pulao and biryani. in west bengal a similar dish known as misthi pulao is prepared during marriages or ceremonies which is relished with mutton curry. kanika has a stronger flavor than misthi pulao and can be eaten with dalma or mutton curry or as dessert at the end of a meal. the key ingredients used to make it are fragrant rice, ghee, raisins, cashews, black cardamom, green cardamom, cinnamon, cloves, mace, bay leaf, nutmeg powder, sugar, salt and turmeric.

Side, Snack, Appetizer

Kanji vada

Lentil fritters in spicy fermented mustard-flavored water or thin curry

Side, Snack, Appetizer

Kathi roll

A kati roll (sometimes spelt kathi roll; bengali: কাঠি রোল) is a street-food dish originating from kolkata, west bengal. in its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll. today, mostly any wrap containing a filling enfolded in an indian flatbread (roti) is called a kati roll. in native bengali, the word kati roughly translates to "stick", referring to how they were originally made. in bengal though, the delicacy is simply known as "roll". kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. internationally, specifically in parts of canada and the united states, kathi roll has become popular fast food found in indian take-out restaurants.

Side, Snack, Appetizer

Khakhra

Khakhra is a thin cracker common in the gujarati cuisine of western india, especially among jains. it is made from mat bean, wheat flour and oil. it is served usually during breakfast.

Side, Snack, Appetizer

Khaman

Khaman is a food from the gujarat state of india. it is a very popular snack. khaman is made from freshly ground channa daal or channa gram flour, lemon juice, semolina, and curd, asafoetida and chili peppers.

Side, Snack, Appetizer

Khandvi

Khandvi (gujarati: ખાંડવી khāṇḍvī), also known as patuli, dahivadi or suralichi vadi (marathi: सुरळीची वडी), is a savory snack in maharashtrian cuisine as well as in gujarati cuisine of india. it consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. khandvi is readily available across india and is commonly eaten as an appetizer or snack. many people choose to buy it from local shops rather than preparing it at home. it is sometimes served with garlic chutney.

Side, Snack, Appetizer

Khichdi

Khichdi or khichri (hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], bengali: খিচুড়ি, kannada: ಹುಗ್ಗಿ, huggi) is a dish in south asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. in indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. hindus, mainly from north/northwest, who avoid eating grains during fasting, eat sabudana khichri made from sago. in the southern part of india, however, the word khichri is not that popular. while people of tamil nadu and andhra regions cook pongal, and kannadigas prepare huggi which is mung dal khichidi and bisi bele bhath, a pigeon pea variation with vegetables, keralites have no similar dish. khichri is a salty porridge. dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.khichdi was the inspiration for anglo-indian kedgeree and was said to be related to the egyptian koshary, though the latter has more italian influence.

Side, Snack, Appetizer

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Side, Snack, Appetizer

Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

Side, Snack, Appetizer

Masala chips

French fries tossed in a spicy tomato-based sauce

Side, Snack, Appetizer

Masala vada

Chana dal fritters with onions, herbs and spices

Side, Snack, Appetizer

Mathri

Mathri (rajasthani: मठरी, hindi: मठी, mathi) is a rajasthani snack. it is a kind of flaky biscuit from north-west region of india. once available only in selected places, mathi or mathri as its often called, is now available in almost all sweet shops in india. it is made from flour, water, and, optionally, carom seeds. the creation of this snack was influenced by the need for food that will stay edible for days. the finished products are often stored in big jars at room temperature. mathri is a popular snack to take along during travels. mathri is served with mango, chilli or lemon pickle along with tea. it is also served at marriages and poojas. masala mathri is a variant of mathri with spices added to make it more crispy. mathri is also available in different flavours, such as fenugreek leaves (methi), pickle (achari mathri), cumin (jeera) and masala (mixed spices). it is one of the most popular snacks in north india, and is part of most marriage cooking or religious occasions like karva chauth and even as tea-time snack.

Side, Snack, Appetizer

Medu vada

Medu vada (pronounced [meːd̪ʊ vəɽaː]; lit. 'soft vada') is a south indian breakfast snack made from vigna mungo (black lentil). it is usually made in a doughnut shape, with a crispy exterior and soft interior. a popular food item in south indian cuisine it is generally eaten as a breakfast or a snack.

Side, Snack, Appetizer

Mirchi ka salan

Mirchi ka salan (urdu: مرچی کا سالن), or curried chilli peppers, is a popular chilli and peanut curry of hyderabad, telangana, india that usually accompanies hyderabadi biryani alongside dahi chutney. the dish contains green chilli peppers, peanuts, sesame seeds, dry coconut, cumin seeds, ginger and garlic paste, turmeric powder, bay leaf, and thick tamarind juice. mirchi ka salan is a traditional hyderabadi dish prepared for weddings and special occasions. it is a spicy dish served with rice (either plain or spiced, like biryani rice) or chapati. the mirchi (chilli peppers) are cooked in spices and mixed with a ground peanut paste which gives the dish a grainy texture. sometimes the chillies can also be substituted with tomatoes (tamatey in urdu) and eggplant (baigan in urdu), which then becomes tamatey ka salan and baigan ka salan respectively.

Side, Snack, Appetizer

Mughlai paratha

Mughlai paratha (bengali: মোগলাই পরোটা, romanized: moglai pôroṭa) is a popular bengali street food which is believed to have originated in bengal subah during the time of mughal empire as a derivative of the turkish gözleme. the dish is believed to be prepared for the royal court of mughal emperor jahangir. it can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.

Side, Snack, Appetizer

Murukku

Murukku (malayalam - മുറുക്ക്, tamil - முறுக்கு) is a savoury, crunchy snack originating from the indian subcontinent. the name murukku derives from the malayalam/tamil word for "twisted", which refers to its shape. in india, murukku is especially popular in the states of andhra pradesh, tamil nadu, karnataka, and kerala. it is called murkulu or janthukulu in andhra pradesh. it is also popular in countries with substantial presence of indian and sri lankan diaspora, including singapore, fiji, malaysia, and myanmar (burma). murukku, called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in burmese, is a common snack and is used as a topping for a regional dish called dawei mont di.other names of the dish include kannada: ಚಕ್ಕುಲಿ chakkuli, odisha: ଦାନ୍ତକଲି dantkali tamil: முறுக்கு murukku, marathi: चकली chakali, gujarati: ચકરી chakri, telugu: చక్రాలు chakralu, or జంతికలు jantikalu and konkani: chakri or chakkuli. murukku is typically made from rice flour and urad dal flour. chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. it is the origin of the saying in tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'). it means someone wants something which they cannot use. (murukku is quite hard and is not recommended for people suffering from a toothache, or wearing braces since it is known to have broken both.)

Side, Snack, Appetizer

Naivedhya

Prasada (sanskrit pronunciation: [pɽɐsaːdɐ], sanskrit: प्रसाद, prasāda), prasadam or prasad is a religious offering in both hinduism and sikhism. most often prasada is vegetarian food consumed by worshippers after worship. mahaprasada (also called bhandarā) in hinduism, similar to the langar in sikhism, is the consecrated food offered to the deity in a hindu temple which is then shared and eaten by the masses without discrimination.prasada is closely linked to the term naivedya (sanskrit: नैवेद्य), also spelt naivedhya, naibedya or naived(h)yam. the food offered to god is called naivedya, while the same food sanctified and returned by god as a blessing is called prasada.

Side, Snack, Appetizer

Namak para

Nimki or nimkin (or namkin), also namak para (or namakpare) is a crunchy savoury snack eaten in the indian subcontinent. it is also referred as mathri sometimes in some parts of punjab and uttar pradesh. namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. it requires approximately 10 minutes to prepare and 20 minutes to cook. the appearance, taste, and texture can be compared to that of samosa pastry. other seasonings can be added to the mathri as well, e.g. dried fenugreek leaves, dried mint leaves, etc. the name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda. namak para is one of the favorite snack among most indian kids.

Side, Snack, Appetizer

Namkeen

Fried snacks with sev, many different types

Side, Snack, Appetizer

Nimbu achar

Lemon pickle

Side, Snack, Appetizer

Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

Side, Snack, Appetizer

Panipuri

Panipuri (originally named jalapatra from mahabharata times) (pānīpūrī ), phuchka (fuchka ), gupchup, golgappa, or pani ke patashe is a type of snack that originates from india, and is one of the most common street foods there.

Side, Snack, Appetizer

Panki

Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney

Side, Snack, Appetizer

Papdi

Crisp fried dough, similar to crackers, used in many ways, for example, papdi chaat

Side, Snack, Appetizer

Papdi chaat

Papri chat or papri chaat (iso: pāpṛī cāṭ) is a popular traditional fast food and street food from the indian subcontinent, probably in india, bangladesh and pakistan. many various additional dishes throughout india are also referred to as papri chat. some restaurants in the united states serve the traditional version of the dish.

Side, Snack, Appetizer

Patra

Seasoned colocasia (taro) leaves that are rolled, sliced and fried or steamed, similar to patrode in karnataka

Side, Snack, Appetizer

Poha

Pohaa, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating from the indian subcontinent. rice is parboiled before flattening so that it can be consumed with very little to no cooking. these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. the thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. this easily digestible form of raw rice is very popular across india, nepal and bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of indian cuisine styles, some even for long-term consumption of a week or more. flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. the lightly fried variety is a standard breakfast in malwa region (surrounding ujjain and indore) of madhya pradesh. it can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. in villages, particularly in chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. indori poha from indore is quite famous in the country and is eaten with a crispy snack called sev. in maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.

Side, Snack, Appetizer

Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

Side, Snack, Appetizer

Posto

Vegetables, gourds, potatoes, cooked with a spiced poppy seed paste

Side, Snack, Appetizer

Pulao

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

Side, Snack, Appetizer

Pyaaj kachori

Pyaj kachori (rajasthani: कांदा कचोरी, pronounced as kaandaa k-chō-rē) (onion kachori) is a kind of rajasthani kachori, a fried pastry filled with a spicy onion filling. it is a spicy snack food from jaipur. popularity of this snack dish increased in other parts of north india when rajasthani restaurants and food outlets opened throughout india. pyaz ki kachori is a very popular morning breakfast of large number of peoples of rajasthan. steaming hot spicy pyaz ki kachori, in circular shape are available in maximum namkeen shops of the state.

Side, Snack, Appetizer

Raj kachori

Large fried flatbread stuffed with potatoes, curry, vegetables, chutney, curd, yogurt, chickpeas

Side, Snack, Appetizer

Rava idli

Steamed dumplings or cakes made with semolina, curd and spices

Side, Snack, Appetizer

Roasted peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

Side, Snack, Appetizer

Rusk

A rusk is a hard, dry biscuit or a twice-baked bread. it is sometimes used as a teether for babies. in some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. in the uk, the name also refers to a wheat-based food additive.

Side, Snack, Appetizer

Saag

Saag (hindustani: [ˈsɑːg]), also spelled sag or saga, is a indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena. saag is common in the state of odisha, where it is eaten with pakhala. in the shree jagannath temple of puri, saag is one of the dishes offered to jagannath as part of mahaprasad. saag is also common in west bengal and other regions of north india, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. saag gosht or hariyali maans (spinach and mutton) is a common dish in north indian state of haryana.

Side, Snack, Appetizer

Sabudana vada

Sabudana vada, also called 'sabu vada', is a traditional deep fried fritter from maharashtra, india. it is often served with spicy green chutney and along with hot chai and is best eaten fresh. in other parts of the country, sabudana vada are the best option to have when fasting. it's usually during religious festivals and during fast/vrat/upvaas especially in navratri vrats. like all vadas, these are best eaten fresh. sabudana vadas are crunchy and "melt in the mouth."

Side, Snack, Appetizer

Sago pancakes

Pancakes made using starch flour from the sago palm

Side, Snack, Appetizer

Sambar vada

Urad dal (black lentil) fritters shaped like a doughnut and either served with or in sambar (stew)

Side, Snack, Appetizer

Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Side, Snack, Appetizer

Sangri ki sabji

Stir fried green beans, ker (green berries from capparis decidua, a thorny bush) and spices