53 Dishes

Side, Snack, Appetizer

Achar

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

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Aloo chop

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

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Aloo posto

Stir fried potatoes in a spiced poppy seed paste, serve with moong dal, fried vegetables, luchi flatbread

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Beguni

Beguni (bengali: বেগুনী) is a common bengali snack originating from the bengal region. it is made of eggplant (also known as aubergine or brinjal) which is sliced and dipped in gram flour batter before being either fried or deep fried in oil. this dish is also popular in eastern indian states of assam and tripura. a similar european dish is known as aubergine fritters. an almost identical dish is made in the caribbean, namely in trinidad and tobago and guyana, called baiganee, consisting of sliced eggplant battered in pholourie batter. the dish may be prepared by coating eggplant with besan paste and then frying the pieces in oil. the eggplant is usually cut longitudinally (bengali: বেগুন begun) and dipped in a batter of bengal gram flour with salt and turmeric, and deep-fried in mustard oil.

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Bhaji

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

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Bharta

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

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Bombay mix

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

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Chaat

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

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Chira bhaja

Crispy fried flattened rice mixed with chili peppers, curry leaves, peanuts, salt, pepper, chili powder, coconut and sugar, green peas, sev (chickpea noodles)

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Choila

Choila, sometimes chhwela or chhoyela (nepali: छोयला) is a typical newari dish that consists of spiced grilled buffalo meat. though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mushroom are also being used. usually eaten with rice flakes (chiura), this dish is typically very spicy, hot and mouth watering. it is considered a necessary part of the diet in festivals among the newar community along with several other ingredients. it is also an important ingredient of samay baji.

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Chor chori

Chorchori or charchari (odia: ଚଡ଼ଚଡ଼ି, bengali: চচ্চড়ি) is a unique char-flavored mixed vegetable dish of india and bangladesh, found primarily in odia and bengali cuisine of the indian subcontinent.

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Chotpoti

Chotpoti (bengali: চটপটি côṭpôṭi), is a bengali street food mostly popular in bangladesh and west bengal, along with other urban areas. the word chotpoti ('chatpata' in hindi), translates to 'spicy.'the dish consists mainly of potatoes, chickpeas, and onions and is usually topped with additional diced chillies or grated boiled eggs. other common toppings include tamarind chutney, coriander leaves, cumin, and crispy puri. it is spicy and sour in taste, and is usually served hot.

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Dal

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

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Doi chira

Flat rice mixed with sweet yogurt, fruit and jaggery

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Dosa

Dosa may refer to:

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Fuchka

Puri (deep-fried bread) filled with onions, potatoes, chickpeas, imli pani (spiced water)

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Jhalmuri

Jhalmuri (bengali: ঝালমুড়ি, odia: ଝାଲ ମୁଢ଼ି) is a popular bengali/odia street snack, made of puffed rice and an assortment of spices, vegetables, chanachur and mustard oil. it is especially popular in bangladesh and in the neighbouring west bengal and odisha states of india. it became popular in london when a british chef named angus denoon tried this snack in kolkata and started selling it on streets of london. popularity of jhalmuri has also reached other western cities like new york city through the bangladeshi diaspora.

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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.

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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.

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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.

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Panta bhat

Panta bhat or poitabhat (bengali: পান্তা ভাত pàntà bhàt; assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. the liquid part is known as toraṇi. it is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. traditionally served in the morning with salt, onion, chili and mashed potatoes or "alu bhorta" (simple boiled potatoes mashed and salted without adding any cream or cheese). it is consumed in eastern indian states of west bengal, odisha(pakhala), jharkhand, chhattisgarh, assam, tripura and also in the country of bangladesh. it is a popular dish on the day of pahela baishakh or bengali new year. it has been described in documents from 17th century. panta bhat has more micronutrients than fresh rice. it is traditionally considered as beneficial in conditions.

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Posto

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

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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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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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Shingara

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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Shukto

Shukto (bengali: শুক্তো) is a popular vegetable dish in bengali cuisine usually served with rice in the west bengal state of india and in the neighbouring country bangladesh. it has slightly bitter taste and is especially served in the banquets of bengali social ceremonies like annaprasana or bengali wedding as a part of traditional bengali thali. shukto has numerous different variations and can be prepared in different ways. the tradition of starting a meal by consuming bitters, considered to have a medicinal value, dates back to the ancient times and was promoted by the authors of ayurveda. shukto was consumed as a cooling agent in the hot and humid climates of the ancient kingdoms of undivided bengal like anga, vanga and kalinga. shukto is also said to have mentions in mangal-kāvya, written during the medieval period and in the biographies of sri chaitanya.

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Somucha

Flat samosa filled with minced meat and onion

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Bakarkhani

Bakarkhani or baqarkhani, also known as bakar khani roti, is a thick, spiced flat-bread that is part of the mughlai cuisine. bakarkhani is prepared on certain muslim religious festivals and is now popular as sweet bread.bakorkhani is almost biscuit-like in texture, with a hard crust. the chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee (clarified butter).

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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.

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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.

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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.

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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).

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Porota

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).

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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.

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Ruti

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.

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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.

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Khoya

Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the indian subcontinent, encompassing india, nepal, bangladesh and pakistan. it is made of either dried whole milk or milk thickened by heating in an open iron pan. it is lower in moisture than typical fresh cheeses such as ricotta. it is made up of whole milk instead of whey.

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Paneer

Paneer (pronounced [/pəˈnɪə(r)/]), also known as ponir (pronounced [po̯ni̯r]) or indian cottage cheese, is a fresh acid-set cheese common in the indian subcontinent (bangladesh, bhutan, india, maldives, nepal, pakistan and sri lanka) made from cow or buffalo milk. it is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. its acid-set form (curd) before pressing is called chhena.

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Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

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Samusa

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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Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.

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Dal

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

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Tropical fruit

Banana, carambola (kamranga), citrons, green bell apple, guava, jujube (kul/boroi), limes, litchi, mango, melon, papaya, pear, pineapple, plantain, pumpkin, tropic grape, wood apple (kotbel)

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Vegetables

Ada zamir (ada lembu), amra, amshi, eggplant, defal, dewwaa, gourds, kul (boroi), lentils, lotus root, mango choti, mushrooms, olives, red onions, tubers

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Basmati

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