160 Dishes

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Malabar matthi curry

Malabar matthi curry, also known as fish curry, is an indian also goan dish. it consists of sardines semi-stewed in a kerala-style curry with assorted vegetables, such as okra or onions. it is usually served with rice, naan, bread, or tapioca. the dish is most popular in kerala, goa, and sri lanka, where rice and fish are staple foods. other variations may include adding tamarind juice or coconut milk.

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Malai kofta

Vegetable balls in a creamy curry

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Masaledar

Spicy dishes such as jihnga masaledar (spicy prawns), machli masaledar (spicy fish), chicken masaledar, potatoes

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Matar paneer

Curry with cheese and peas- north india

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Matar pulao

Green peas with rice

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Methi matar malai

Fenugreek and green peas in a cream sauce with cashews, garlic, onion, chili peppers

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Mix dal

Curry made with several different pulses such as chana dal, toor dal, masoor dal, moong dal, urad dal, serve with jeera rice, flatbread

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Momo

Momo are bite-size dumplings made with a spoonful of stuffing wrapped in dough. momo are usually steamed, though they are sometimes fried or steam-fried. meat or vegetables fillings becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. variants of the dish developed later in nepal after it became popular among asians. eating dumplings on the first day of the new year was a widely spread custom in northern china. written records show that dumplings became popular during the southern and northern dynasties (420–589 ad)., the earliest unearthed real dumplings were found in astana cemetery dated between 499 ad and 640 ad.

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Murgh musallam

Chicken marinated in ginger and garlic, stuffed with boiled eggs and seasond with spices

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Mutanjan

Sweetened mixed rice with meat, nuts, raisins, coconut and spices

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Mutton biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Mutton curry

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Mutton kabab

Mutton cooked over a grill, in the oven using minced meat, bone-in chunks of meat, minced meat patties

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Mutton korma

Mutton or goat curry

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Nalli nihari

Lamb or mutton curry with bone marrow, also made with beef, veal, chicken, pork

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Navratan korma

Vegetable curry with paneer, nuts and a tomato-based sauce

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Nihari

Nihari (hindi: निहारी, bengali: নিহারী, urdu: نہاری) is a stew originating in the city of lucknow, the capital of the 18th century awadh, under the mughal empire in india. it consists of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. it is flavored with long pepper (pippali), a relative of black pepper.

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Pakhala

Pakhaḷa (odia: ପଖାଳ pakhāḷa, odia pronunciation: [pɔkʰaɭɔ]) is an odia cuisine, consisting of cooked rice washed or lightly fermented in water. the liquid part of the dish is known as toraṇi (odia: ତୋରାଣି ṭorāṇi). it is popular in the state of odisha and its similar variants in the eastern regions like jharkhand, chhattisgarh, bengal, and the northeastern states of assam and tripura. it is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. it is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body. a traditional odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves. it is popularly served with dry roasted vegetables—such as potato, brinjal, badi and saga bhaja or fried fish.

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Palak paneer

Palak paneer (pronounced [paːlək pəniːɾ]) is a vegetarian dish, consisting of paneer (a type of cottage cheese) in a thick paste made from puréed spinach, called palak in hindi, marathi, gujarati, and other indian languages.the terms palak paneer and saag paneer are sometimes used interchangeably in restaurants in the anglosphere. however, saag paneer is different from traditional palak paneer in that it contains other green leafy vegetables, such as mustard greens, whereas palak paneer only contains spinach. dhaba restaurants often specialize in palak paneer.

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Paneer lababdar

Paneer cheese curry with cashews, onions, tomatoes, chili peppers, spices

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Paneer makhani

Paneer makhani (also called paneer butter masala) is a slightly sweet dish of paneer, originating from the indian subcontinent, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. spices such as red chili powder and garam masala are also used to prepare this gravy. a survey found that paneer butter masala was one of the top five foods ordered in india.

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Paneer tikka

Paneer tikka is an indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. it is a vegetarian alternative to chicken tikka and other meat dishes. it is a popular dish that is widely available in india and countries with an indian diaspora.

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Paneer tikka masala

Paneer tikka masala is an indian dish of marinated paneer cheese served in a spiced gravy. it is a vegetarian alternative to chicken tikka masala.

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Pav bhaji

Pav bhaji (marathi : पाव भाजी) is a fast food dish from india consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). its origins are in the state of maharashtra.

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Peking duck

Peking duck is a dish from beijing (peking) that has been prepared since the imperial era. the meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. the meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. sometimes pickled radish is also inside. crispy aromatic duck is a similar dish to peking duck and is popular in the united kingdom.

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Pindi chole

Spicy chickpea curry

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Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

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Pizza Margherita

Pizza margherita (more commonly known in english as margherita pizza) is a typical neapolitan pizza, made with san marzano tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil.

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Pork 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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Potato 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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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.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Rajma

Rājmā [raːdʒmaː] (hindi: राजमा, urdu: راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the indian subcontinent, consisting of red kidney beans in a thick gravy with many indian whole spices, and is usually served with rice. it is a part of regular diet in india, nepal, bangladesh and punjab province of pakistan. the dish developed after the red kidney bean was brought to the indian subcontinent from mexico. rajma chawal is kidney beans served with boiled rice.

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Rajma chawal

Kidney bean curry and rice

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Ravioli

Ravioli (italian pronunciation: [raviˈɔli]; singular: raviolo, pronounced [raviˈɔlo]) are a type of pasta comprising a filling enveloped in thin pasta dough. usually served in broth or with a sauce, they originated as a traditional food in italian cuisine. ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). the word 'ravioli' means "little turnips" in italian dialect, from the italian rava meaning turnips, from the latin rapa.

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Rogan josh

Rogan josh (ipa: [/ˌrəʊɡən ˈdʒəʊʃ/]; kashmiri: روغَن جوش, pronounced [/roːɡan joːʃ/]) also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish of kashmiri origin. it is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and kashmiri chilies. it is one of the signature recipes of kashmiri cuisine.

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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.

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Sadhya

Sadya (malayalam: സദ്യ) is a platter of kerala origin and of importance to all malayalis, consisting of a variety of traditional vegetarian platters usually served on a banana leaf in kerala as lunch. sadya means banquet in malayalam. sadya is typically served as a traditional platter for onam, the state festival of kerala, vishu.

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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.

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Sarson da saag

Sarson ka saag (as it is known in hindi/haryanvi or sarson da saag in punjabi or sareyan da saag in dogri) is a popular vegetarian dish from the northern region of the indian subcontinent. it is made from mustard greens (sarson) and spices such as ginger and garlic. it is often served with makki ki roti. sarson ka saag and makki ki roti is closely associated with jammu, himachal pradesh, haryana and punjab and is considered a special dish in entire north india. it is eaten especially in the winter season.

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Sashimi

Sashimi (刺身, english: sə-shee-mee, japanese: [saɕimiꜜ]) is a japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

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Shahi paneer

Shahi paneer is a preparation of paneer, native to the indian subcontinent, consisting of a thick gravy of cream, tomatoes and indian spices.originating with the creamy delicacies of mughlai cuisine (hence the term "shahi", in reference to the royal title of shahanshah in mughal india), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices.it is mainly eaten with traditional indian flat-breads like roti or naan, rice and bread. paneer is derived from the persian word for cheese, and shahi is the term for royal (in reference to the imperial court of the mughal empire). similar dishes include paneer butter masala and kadai paneer. the subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala.

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Shami kabab

Shami kabab or shaami kabab, is a local variety of kebab, originating from the indian subcontinent. it is part of the a popular dish in modern-day indian, pakistani and bangladeshi cuisines. it is composed of a small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg to hold it together, and spices. shami kebab is eaten as a snack or an appetizer, and is served to guests especially in the regions of dhaka, deccan, punjab, kashmir, uttar pradesh and sindh. they are often garnished with lemon juice and served with sliced raw onions as a side salad, and may be eaten with chutney made from mint or coriander. they are also served along with sheer khurma during eid celebrations.

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Spaghetti

Spaghetti (italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. it is a staple food of traditional italian cuisine. like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. italian spaghetti is typically made from durum wheat semolina. usually the pasta is white because refined flour is used, but whole wheat flour may be added. spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. a variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.

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Steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.