Daman and Diu

Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. Akuri is traditionally eaten with pav or double roti . A less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name.

Offal in a spicy masala, for example, goat, mutton or chicken liver, kidneys, spleen, gizzards

Brain cutlets or fritters, made with goat, lamb

Chole bhature Hindi pronunciation: [t͡ʃʰoː.leː bʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a deep-fried bread made from maida. Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

Minced meat curry, made with mutton, chicken, lamb, peas, potatoes

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. 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.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. 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 , Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.

Barfi[a] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi. Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there.

Basundi is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj).

Gajar ka halwa, also known as Gajorer halwa, Gajarno halwo, Gajrela, Gajar pak, and carrot pudding, is a sweet Indian dessert made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking with ghee while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. It is generally served hot during the winter. The dessert is traditionally eaten during all of the festivals in the Indian subcontinent, mainly on the occasion of Diwali, Holi, Raksha Bandhan, and Eid. It is served hot during the winter.

Frozen fruit slush pops, many different flavors

Jalebi [a] is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, z'labia, or zalabia. The south Asian variety is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." Laddus are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha.

Sweet cracked wheat porridge

A sweet yellow lentil dish with saffron, cardamom and ghee

Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize , rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest alcoholic drinks in the world, the most widely consumed, and the third most popular drink after water and tea. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of modern beer is usually around 4% to 6% alcohol by volume (ABV).

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). In early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. As development continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. The liquid inside young coconuts is sometimes preferred to the liquid of a ripened coconut. Coconut water from young green coconuts is also known specifically as buko juice in Philippine English. Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the "meat" (liquid and pulp). In young coconuts, the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or other animals.

Feni is a spiritous liquor type originating in Goa, India. The two most popular types of feni are cashew feni and coconut feni. Depending on the ingredients; however, other varieties and newer blends are also sold by distilleries. The small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners, and flavour elements of the juice from which it is produced. The word "feni" is derived from the Sanskrit word फेन phena, in Konkani फेण fenn (froth); thought to come from the bubbles that form when the liquor is shaken inside a bottle or poured into a glass. It is generally accepted that coconut feni was produced before it, and feni followed the same process until distillation was introduced by Europeans. Coconut palms are abundant along the western coastline of the Konkan region of India, whereas the cashew tree was an exotic species of crops, imported by the Portuguese in Goa and Bombay, from what was colonial Brazil in south America. There is ambiguity about when and who first produced a fermented beverage of cashew fruits, to make the distilled spirit of feni. The feni consumed in southern Goa is generally of higher alcohol content (43–45% abv) as compared to the feni produced in northern Goa. Commercially packaged feni is available at 42.8% abv.

Cashew milkshake

Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm trees such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia, and Micronesia. The word "toddy" traces back to the Proto-Dravidian root "tāẓ- ," which means palmyra/toddy palm and gave rise to forms like "tāḍi" or "tāṭi" in Telugu, Gondi, and Kolami-Gadba; "tāri" or "tāḷi" in Kannada and Tulu. The Sanskrit word "tāḍi," which refers to an extract from palm trees, is a loanword from Dravidian. Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.[better source needed]

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Soup with vegetables, bamboo, rice, may also be made with meat such as pork

Harpadon nehereus, commonly known as the Bombay duck or bummalo, is a species of lizardfish. Adults may reach a maximum length of 40 cm , but the usual size is around 25 cm (10 in). The small bomelon fish caught in Bombay (now Mumbai) was traditionally coated in asafoetida and dried in the sun, becoming pungent with a strong salty taste. Fried and crumbled, the fish preparation called Bombay duck became a popular condiment in Anglo-Indian cookery.

Butter chicken is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The curry was developed at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi in the 1950s, after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi refugees from Peshawar, North-West Frontier Province, British India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato sauce, rich in butter (makhan). In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India, Bangladesh, Pakistan, and many other countries where a South Asian diaspora is present. Due to its popularity outside of India, it is sometimes mistakenly believed to be of Western origin (like chicken tikka masala, which it is sometimes confused with).

Indian butter garlic crab is a rich seafood dish made by cooking crabs in a flavorful mixture of butter, garlic, and spices. It is typically served with rice or naan and is known for its creamy texture and indulgent taste.

Indian butter garlic prawns are a quick and easy dish made with prawns sautéed in butter, garlic, and spices. They are typically served as a starter or side dish and can be prepared in under 20 minutes.

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Cozido à portuguesa or Portuguese stew is a type of cozido, traditional Portuguese boiled meal. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portugal. Cozido à Portuguesa is prepared with a multitude of vegetables (cabbages, beans, potatoes, carrots, turnips, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), and smoked sausages (chouriço, farinheira, morcela), among others. In the São Miguel Island, Azores, a local version of the Cozido à Portuguesa is cooked underground with heat and steam coming from the volcanic phenomena in the area.

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fish cooked in a sauce or gravy with spices

Spicy fried fish

Minced meat curry, made with mutton, chicken, lamb, peas, potatoes

The king mackerel surmayi or kingfish, is a migratory species of mackerel of the western Atlantic Ocean and Gulf of Mexico. It is an important species to both the commercial and recreational fishing industries. The king mackerel is a medium-sized fish, typically encountered from 5 kg (11 lb) to 14 kg (30 lb), but is known to exceed 40 kg (90 lb). The entire body is covered with very small, hardly visible, loosely attached scales. The first (spiny) dorsal fin is entirely colorless and is normally folded back into a body groove, as are the pelvic fins. The lateral line starts high on the shoulder, dips abruptly at mid-body and then continues as a wavy horizontal line to the tail. Coloration is olive on the back, fading to silver with a rosy iridescence on the sides, fading to white on the belly. Fish under 5 kg (11 lb) show yellowish-brown spots on the flanks, somewhat smaller than the spots of the Atlantic Spanish mackerel, Scomberomorus maculatus. Its cutting-edged teeth are large, uniform, closely spaced and flattened from side to side. These teeth look very similar to those of the bluefish, Pomatomus saltatrix.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Pav bhaji, Paw bhaji or Pao bhaji is a main course staple food of Mumbai, India consisting of a thick spicy vegetable curry (bhaji) served with a soft buttered bread roll (pav). It originated in the city of Mumbai, Maharashtra. The dish originated as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad. Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread roll is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially 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 , 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 the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee. The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables.

Sadya , also spelt as sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals. The Malayalam word sadya (സദ്യ) derives from Sanskrit ságdhi- (सग्धि), referring to a communal feast.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Pampus argenteus, the silver pomfret or white pomfret , is a species of butterfish that lives in the Indo-West Pacific, spanning the coastal waters of the Middle East, Eastern Africa, South Asia, Southeast Asia, and East Asia. The species has been reported only twice, one hundred years apart, from the central Mediterranean Sea. Silver pomfrets are usually silver/white in color, with few small scales. They can grow up to a range of 4–6 kg (8–13 lb). However, due to overfishing, specimens weighing less than 1 kg (2 lb) are more commonly seen.

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced onions, toasted grated coconut, and large dried red chillies. It is usually prepared with crabs, chicken, lamb, or beef. It is also known as chacuti in Portuguese. Xacuti, or shagoti as it is commonly known in Goa, is supposed to have its origin in Harmal village (now Arambol) of Pernem taluka, Goa. Historically, local fishermen would prepare a sauce or gravy containing spices such as black peppercorns, chillies, turmeric, onions, nutmeg, cinnamon, and cloves. Added to this would be lightly toasted coconut and white poppy seeds. This sauce would then be served with freshly caught fish or chicken.

Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, crumbled crunchy puri, onions, coriander and tossed with two chutneys: a green spicy coriander chutney and a brown tangy tamarind chutney. Bhel is often identified as a 'beach snack', strongly associated with the beaches of Mumbai, such as Chowpatty or Juhu. One theory for its origin is that, it was invented at a restaurant called Vithal near Victoria Terminus. According to another theory, bhelpuri was conceived by the city's Marathi community, who made it by adding complex flavours to the simple North Indian chaat. Marathi housewives began making it and invented several varieties like the pakodi puri, and as it grew in popularity, many communities made their own regional variations.

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. 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. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Chaat, or chāt (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. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना (to lick, as in licking one's fingers while eating), from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).

Flatbread filled with a savory egg mixture

A kati roll is a street-food dish originating from Kolkata, West Bengal, India. 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, the kathi roll has become a popular fast food found in Indian take-out restaurants. The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular Mughlai eatery founded in 1932 by one Raza Hassan Saheb. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention British babus who were too fastidious to make kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of 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. Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chickpeas, boiled potatoes, dahi (yogurt) and tamarind chutney and topped with chat masala and sev. The papri are typically prepared with refined wheat flour (maida) and ghee or oil. Mint, cilantro and spices may also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture. Papri refers to the wafers, and the word chaat is derived from the Sanskrit verb caṭ which means tasting with a fingertip and represents the sound made; thereby, it refers to several fast food dishes and snacks. Chaat is a thick cream in Hindi. The term also refers to a variety of dishes in India.

Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. 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, Urdu, Hindi), palata ( pronounced [pəlàtà]; in Myanmar), porotha (in Assamese), forota (in Chittagonian and Sylheti), faravatha (in Bhojpuri), farata (in Mauritius and the Maldives), prata (in Southeast Asia), paratha, buss-up shut, oil roti (in the Anglophone Caribbean) and roti canai in Malaysia and Indonesia. The word paratha is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed wheat puran polis (which Achaya (2003) describes as parathas) are mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, a Western Chalukya king, who ruled from present-day Karnataka, India. References to paratha have also been mentioned by Nijjar (1968), in his book Panjāb under the Sultāns, 1000–1526 AD when he writes that parathas were common with the nobility and aristocracy in the Punjab.

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

Wheat bread rolls, often served with curry, introduced by the Portuguese

A pitaya or pitahaya (/ˌpɪtəˈhaɪ.ə/) is the fruit of several cactus species indigenous to the region of southern Mexico and along the Pacific coasts of Guatemala, Costa Rica, and El Salvador. Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, Brazil, and throughout tropical and subtropical regions of the world. Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or dragon fruit refers to fruit of the genus Selenicereus (formerly Hylocereus), both in the family Cactaceae. The common name in English – dragon fruit – derives from the leather-like skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.

Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or 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. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality. Puri is often eaten in place of roti on special holidays.

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. 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.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries. It is made from stoneground whole-wheat flour, traditionally known as gehu ka atta, combined into a dough with added water. 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.

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially 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 , 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 the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee. The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables.