270 Dishes

Side, Snack, Appetizer

Sattu

Sattu is a type of flour, mainly used in pakistan and india. it consists of a mixture of ground pulses and cereals. the dry powder is prepared in various ways as a principal or secondary ingredient of dishes. sattu is used in vegetarian cuisine as it can be a source of protein.

Side, Snack, Appetizer

Tadka

Tempering is a cooking technique used in india, bangladesh, nepal, pakistan and sri lanka, in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. tempering is also practiced by dry roasting whole spices in a pan before grinding the spices. tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew).

Side, Snack, Appetizer

Tandoori aloo

Potato chunks or wedges marinated with tandoori spices, then baked

Side, Snack, Appetizer

Tikka fish

Fish cutlets (tikka) grilled or cooked in a tandoor oven

Side, Snack, Appetizer

Tunde ke kabab

Tunde ke kabab, also known as buffalo meat galouti kebab, is a dish made out of minced meat which is popular in lucknow, india. it is part of awadhi cuisine. it is said to incorporate 160 spices. ingredients include finely minced goat meat, plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, lime. tunde ke kabab were introduced to the nawab of awadh wajid ali shah. lucknow’s iconic eating joint tunday kababi, started in 1905, is famous for serving buffalo meat galouti kebab.

Side, Snack, Appetizer

Vada

Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

Side, Snack, Appetizer

Vada pav

Vada pav, alternatively spelt wada pao, (listen) is a vegetarian fast food dish native to the state of maharashtra. the dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. it is generally accompanied with one or more chutneys and a green chili pepper. although it originated as an affordable street food in mumbai, it is now served in food stalls and restaurants across india. it is also called bombay burger in keeping with its origins and its resemblance in physical form to a burger.the most famous snack in mumbai, vada pav is claimed to be a part of the culture of mumbaikars.

Side, Snack, Appetizer

Vadi

Deep-fried stick-shaped wheat flour snacks, serve with black tea

Side, Snack, Appetizer

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Besan chilla

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Side, Snack, Appetizer

Bhatoora

Bhatoora (also known as batoora, bhatura, batura, or pathora) (hindi: भटूरा, punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the indian subcontinent. it is commonly served as a midday meal or a breakfast dish in northern and eastern india. paired with chickpea curry (called chole or channe), it forms a traditional dish called chole bhature which originated in punjab. this bread is like the puri bread but is made with leavened dough.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Side, Snack, Appetizer

Chilka roti

Rice and lentil flatbread

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Side, Snack, Appetizer

Dal baati

Daal baati is an indian dish of daal (lentils) and baati (hard wheat rolls). it is popular in madhya pradesh (especially in braj, nimar and malwa regions), rajasthan, maharashtra’s khandesh and vidarbha region, gujarat, and uttar pradesh. daal is prepared using tuvaar dal, chana daal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. the pulses or lentils are cooked together after being soaked in water for a few hours. first, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, ginger are added. there may be a sweet and sour version of dal in some regions. finally, the boiled daal is added and cooked. baati is a hard bread made up of wheat flour commonly known as aata. wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven or in an earthen stove. when the baati becomes golden brown in colour, it is greased with ghee and is then served with daal, rava laddoo, rice, pudina chutney, kairi (raw mango) chutney, garlic chutney, green salad with much onion, and fresh buttermilk.

Side, Snack, Appetizer

Dosti

Flatbread that is cooked two at a time

Side, Snack, Appetizer

Fulka

Flatbread roasted on a burner until it puffs up

Side, Snack, Appetizer

Hot cross bun

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on good friday in the united kingdom, ireland, australia, new zealand, south africa, canada, india, pakistan and the united states. they are available all year round in some places, including the uk.the bun marks the end of the christian season of lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of jesus, and the spices inside signifying the spices used to embalm him at his burial and may also include orange peel to reflect the bitterness of his time on the cross.

Side, Snack, Appetizer

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Side, Snack, Appetizer

Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the indian subcontinent.

Side, Snack, Appetizer

Lachha paratha

Layered flatbread

Side, Snack, Appetizer

Litti

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

Side, Snack, Appetizer

Luchi

Luchi (bengali: লুচি) or lusi (assamese: লুচি) is a deep-fried flatbread, made of maida flour, originating from the bengal region. luchi is especially popular in the indian states of assam, odisha, west bengal and tripura and in the neighbouring country bangladesh. it is notably eaten with aloor dum or kosha mangsho. since luchi does not involve rice or rice flour, it is a popular staple item at times when rice is to be avoided, as in case of ekadashi, for those who believe in the ritual, or similar instances. in such ritualistic instances, since the primary food needs to be vegetarian, luchi is preferred with dum aloo or any similar vegetarian dish. in occasions where no such restriction is mandated, luchi and kosha mangsho is often a popular combination.

Side, Snack, Appetizer

Makki ki roti

Makki ki roti is a flat unleavened bread made from corn meal (maize flour), primarily eaten in the jammu region, himachal pradesh, punjab, and in haryana, rajasthan, gujarat, uttar pradesh, and uttarakhand in north india. like most rotis in the indian subcontinent, it is baked on a tava.

Side, Snack, Appetizer

Masala roti

Spicy and savory flatbread, made with herbs and spices

Side, Snack, Appetizer

Missi roti

Spiced gram flour flatbread, serve with butter, curry, pickles

Side, Snack, Appetizer

Naan

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Side, Snack, Appetizer

Papadum

A papadam or appalam is an indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. papad is typically served as an accompaniment to a meal in india, pakistan, bangladesh, nepal, sri lanka and the caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.

Side, Snack, Appetizer

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Side, Snack, Appetizer

Parotta

Parotta or porotta is a subcontinental layered flatbread made from maida or atta, alternatively known as flaky ribbon pancake. it is very common in kerala, tamil nadu and widely available in other states like karnataka, maharashtra and countries like malaysia, united arab emirates and sri lanka. porottas (parathas) are often available as street food and in restaurants across kerala, tamil nadu, karnataka, andhra pradesh and telangana. at some places it is also served at weddings, religious festivals and feasts. it is prepared by kneading maida/wheat flour, egg (in some recipes), oil or ghee and water. the dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. the ball is rolled flat and pan fried.

Side, Snack, Appetizer

Pita

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

Side, Snack, Appetizer

Puran poli

Puran puri (પુરણ પુરી), puran poli (पुरण पोळी), holige (ಹೋಳಿಗೆ), obbattu (ಒಬ್ಬಟ್ಟು), or bobbattlu (బొబ్బట్టు), is an indian sweet flatbread that originates from southern india.

Side, Snack, Appetizer

Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

Side, Snack, Appetizer

Roth

Fried sweet bread or cookies, made with cardamom, sugar, nuts, coconut, poppy seeds

Side, Snack, Appetizer

Roti

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

Side, Snack, Appetizer

Rumali roti

Rumali roti also called manda is a thin flatbread originating from the indian subcontinent, popular in india and in punjab, pakistan. it is eaten with tandoori dishes. the word rumal means handkerchief in many north indian languages, and the name rumali roti means handkerchief bread. in punjab, it is also known as lamboo roti. lamboo simply means long in punjabi. it is also known as dosti roti in the caribbean. this bread is extremely thin and limp, and served folded like a handkerchief. rumali is usually made with a combination of whole wheat atta flour and white wheaten maida flour and cooked on the convex side of a karahi. a variation of rumali roti from bannu and surrounding areas of waziristan is a much larger version called paasti or paosti chappatai, which means soft chappati. they are served as part of a meal known as penda, (punjabi: پینډه) usually prepared for a large gathering. paosti is baked on a batt, which is a 55-gallon drum split in half length-wise and inverted over coal or wood fire.

Side, Snack, Appetizer

Rye bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

Side, Snack, Appetizer

Sheermal

Sheermal or shirmal (persian-urdu: شیرمال, hindi: शीरमाल), is a saffron-flavored traditional flatbread from greater iran. the word sheermal is derived from the persian words شیر (translit. sheer) meaning milk, and مالیدن (translit. malidan) meaning to rub. in a literal translation, sheermal means milk rubbed. after being introduced to north india by the mughal emperors. it became a delicacy of lucknow, hyderabad and aurangabad. it is also part of the awadhi cuisine and is enjoyed in old bhopal and pakistan.

Side, Snack, Appetizer

Thepla

Thepla (gujarati: થેપલા) is a soft indian flatbread typical of gujarati cuisineit is typically enjoyed as a breakfast, or can be eaten for snacks. it can also be served as a side dish with a meal, or as a snack in the late afternoon. thepla can be made with wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. thepla can be enjoyed together with dahi (yogurt), red garlic chutney and chhundo (sweet mango pickle).

Side, Snack, Appetizer

Jamon

Jamón (spanish pronunciation: [xaˈmon], pl. jamones) is a kind of dry-cured ham produced in spain. it is one of the most globally recognized food items of spanish cuisine. it is also regularly a component of tapas.most jamón is commonly called jamón serrano in spain.jamón is the spanish word for ham. as such, other ham products produced or consumed in spanish-speaking countries may also be called by this name.

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Side, Snack, Appetizer

Chhena

Chhena (pronounced [ˈtʃʰeːna]) or chhana (bengali pronunciation: [tʃʰana]) are a style of cheese curds, originating from the indian subcontinent, made from water buffalo or regular cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.chhena is pressed and may be further processed to make paneer, a form of farmer cheese, or formed into balls to make desserts such as khira sagara, chhena kheeri, rasabali and ras malai, as well as sweets from the indian subcontinent (mitha or misti or mithai) such as chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, and sandesh. for the sweets, mostly cow milk chhena is used. chhena is produced in bangladesh and eastern india, and it is generally made from cow or buffalo milk. in india, it is a legal requirement for chhena to have no more than 70% of moisture content, and 50% of milk fat in dry material the production of chhena in india was estimated to be 200,000 tonnes annually in 2009. production is highest in the state of uttar pradesh, while consumption is highest in the state of west bengal.sahu and das conducted a study of milk consumption in india and found that 6% of milk produced in india is used in the chhena production process. it is closely related to paneer cheese as they both share a similar production process, but it is kneaded when it is still warm in the manufacture process. the result is a cheese with a 'smooth, whipped-cream consistency', unlike paneer, which is firm.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.