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Madhya Pradesh

Madhya Pradesh, in central India, is the “Heart of India,” with Bhopal as its capital amid ancient stupas like Sanchi and Khajuraho’s erotic temples. Known for tigers in Bandhavgarh, soybeans, and coal, its economy mixes farming, mining, and tourism. Tribal Gonds and Baigas enrich its folk art and festivals. Madhya Pradesh’s vast plains pulse with history and wilderness.

Madhya Pradesh

Featured Dishes from Madhya Pradesh

Indori poha

Indori poha

Indori poha is a flattened rice snack that is likely to have originated in the Indian metropolis of Indore. It contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev, usal, sliced onions and fennel seeds. Unlike the other varieties of Poha found across India, Indori Poha is cooked in steam instead of being cooked directly with other ingredients. This provides Indori Poha its distinct taste, softness, and flavor. Vendors generally prefer peas instead of peanuts, in contrast to typical Indian poha dishes. Indori poha is generally served with jalebi.

Jalebi

Jalebi

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).

Masala idli

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Medu vada

Medu vada

Medu vada is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vada" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam), batuk (Nepali), and ulundu vadai (Sinhala). According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.

Namkeen

Namkeen

Fried snacks with sev, many different types

Palak puri

Palak puri

Puffy fried spinach flatbread

Poha

Poha

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

Sabudana khichdi

Sabudana khichdi

Sago (tapioca) pearls with dal, potatoes, mustard, chili peppers, peanuts, spices

Anarsa

Anarsa

Anarsa or Hilsa is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra. It is commonly associated with the Hindu festival of Diwali in Nepal, Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter). Anarasha, which means "without corruption" or "eternal" in Sanskrit, is the root of the name "Anarsa". The word Anarasha also denotes cleanness, timelessness, and absence of decay.

Badam halwa

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Chawal ki kheer

Chawal ki kheer

Kheer, also known as payasam or payesh, is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli , sago or tapioca (sabudana). In Southern India, it is known as payasam and it is made in various ways. The most popular versions are the ones made with rice and vermicelli (semiya).

Imarti

Imarti

Imarti is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup Alternative names for the Imarti include Amitti, Amriti, Emarti, Omritti, Jahangir and Jhangiri/Jaangiri. This dish is similar to the jalebi, which is thinner and sweeter than Imarti. The Imarti is a popular Iftar food in Bangladesh, while in India, Jaunpur in Uttar Pradesh is famous for its imartis.

Jalebi

Jalebi

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).

Khas khas ka halwa

Khas khas ka halwa

Poppy seed dessert, a porridge made with powdered poppy seeds, sugar and milk

Khurmi

Khurmi

Makhan Bada is a traditional dessert originating from the Indian subcontinent. It is also known as Balusaahi and is similar to a glazed doughnut in terms of Ingredients, but differs in texture and taste. Makhan Bada also resembles Rajasthani Baati in terms of size and preparation but its shape is more similar to Medu Vada. In South India, a similar pastry is known as badusha. Makhan Badas are made of maida flour and are deep-fried in clarified butter and then dipped in sugar syrup.

Kopra pak

Kopra pak

Kusli

Kusli

Empanada-like snacks filled with a mixture of coconut, raisins, ground almonds, ghee and sugar

Lauki halwa

Lauki halwa

Bottle gourd or opo squash sweet

Malpua

Malpua

Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with evening tea or as a dessert originating from Eastern South Asia, popular in Bangladesh, Bhutan, India, Nepal, and Pakistan. Barley was the most prolific grain eaten by the Aryans of the Vedic period. One preparation was a sweet cake called malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation. In South Indian states such as Tamil Nadu, the same dish is also known as Adhirasam.

Mathura peda

Mathura peda

Mathura peda is an Indian sweet dish that originated from Mathura in Uttar Pradesh, India. In Central India, sweets prepared from mawa are very popular and the peda is also a mawa sweet variety. Mathura peda is so famous in India that the term is often used in aphorism like Mathura ka peda au Chhattisgarh ka kheda means "(famous are) the peda sweet of Mathura and helmet in Chhattisgarh." Mathura acts as a brand name for peda sweet. While visiting Mathura, Mathura ke pede, Meva vati peda and export quality special peda are common souvenirs popular with visiting tourists. Mathura peda is also popular outside India, where it is often sold at Indian sweet shops. Mathura peda’s regional popularity has likened it to other popular regional sweets such as Agra Peda and Mysore Pak.

Mawa barfi

Mawa barfi

Fudge-like confection made with milk solids and sugar

Mawa bati

Mawa bati

Ball-shaped fried mawa (milk solids) stuffed with nutsand cardamom, then soaked in sugar syrup

Mawa jalebi

Mawa jalebi

Spiral-shaped fried dough that is made with a wheat flour and mawa (milk solids) batter, then soaked in sugar syrup

Nukti

Nukti

Boondi is an Indian snack made from fried chickpea flour. It is either eaten as a savory snack or sweetened as a dessert. In Sindh and Rajasthan, the dish is called nukti . In Nepali & Bhojpuri Region, it is referred to as buniya (बुनिया). In Bihar & Bengal, it is called bundiya (बुंदिया/বুন্দিয়া).

Rajbhog

Rajbhog

Saffron-flavored paneer and semolina balls filled with dry fruit and nuts, soaked in syrup

Tikhur barfi

Tikhur barfi

Arrowroot confections

Til chikki

Til chikki

Sesame brittle, a sweet sesame seed and jaggery snack

Til ki barfi

Til ki barfi

Fudge-like sweet with sesame seeds

Til ladoo

Til ladoo

Ball-shaped sweets made with sesame seeds and peanuts

Zarda

Zarda

Zarda is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds. The name 'zarda' comes from Persian word 'zard' زرد meaning 'yellow', because the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert. Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors. Additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious occasions. There also is a popular use of raisins, and other dried fruits to dish.

Bel ka sharbat

Bel ka sharbat

Sweet and sour wood apple energy drink

Condensed hot almond milk

Condensed hot almond milk

Mattha

Mattha

Mattha is a beverage that originates from the Indian subcontinent. It is made from dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the Indian states of Bihar, Tripura, Uttar Pradesh, West Bengal and Bangladesh Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar. Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called chhanch or ghol, but spicier and is known as Mohi in Nepal. Lassi is a popular summer yogurt drink from India, Bangladesh and Pakistan.

Palm wine

Palm wine

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]

Shahi shikanji

Shahi shikanji

Milk, dahi (yogurt) and dry fruit (not a lemonade like shikanji), can also have mango, gulab

Sugarcane juice

Sugarcane juice

Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian subcontinent, North Africa, mainly Egypt, and also in South America, especially Brazil. Sugarcane juice is obtained by crushing peeled sugarcane in a mill and is one of the main precursors of rum. In the United States, where processed sugarcane syrup is used as a sweetener in food and beverage manufacturing, "evaporated cane juice" is considered by the Food and Drug Administration to be a misleading term for "sugar" on product labels because the FDA regards "juice" as a liquid derived from fruits or vegetables; the preferred term is "cane sugar". There are some diseases that can be transmitted by raw sugarcane, such as leptospirosis. In Brazil, sugarcane juice has been linked to cases of Chagas disease, as sugarcane can contain traces of its responsible pathogen, Trypanosoma cruzi, left by infected insects if not properly cleaned.

Sulfi drink

Sulfi drink

Sulfi tree sap beverage, can be fermented

Aloo bharta

Aloo bharta

Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent. Some variations of this dish are baingan bhurta and aloo bhurta.

Aloo gobi

Aloo gobi

Aloo gobhi, aloo gobi or alu gobhi is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. It is popular in Indian cuisine. It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. There are a number of variations and similar dishes. A traditional dish with origins in Northern India, it is very popular throughout the country and is also well known in the cuisines of Nepal, Bengal and Pakistan.

Aloo tamatar sabji

Aloo tamatar sabji

Potato and tomato curry

Bharwa karela

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Bhopali gosht korma

Bhopali gosht korma

Bhopali Gosht Korma is a rich and spicy mutton curry that originates from Bhopal, India, influenced by Mughal cuisine. It typically includes mutton cooked with a variety of spices, yogurt, and sometimes fennel and coriander seeds, creating a flavorful dish.

Dal bhat

Dal bhat

Dāl bhāt (Bhojpuri:𑂠𑂰𑂪 𑂦𑂰𑂞, Nepali: दाल भात, Hindi: दाल भात, Bengali: ডাল ভাত, Gujarati: દાળ ભાત, Marathi: डाळ भात, Assamese: দাইল ভাত dāil bhat / দালি ভাত dāli bhāt, is a traditional meal from the Indian subcontinent. It was originated exactly in southern part of Nepal which is also called "Terai Region". It consists of steamed rice and a stew of pulses called dal. It is a staple food in these countries. Bhāt or chāwal means "boiled rice" in a number of Indo-Aryan languages. At higher elevations in Nepal, above 6,500 feet , where rice does not grow well, other grains such as maize, buckwheat, barley or millet may be substituted in a cooked preparation called dhindo or atho in Nepal. Bhat may be supplemented with roti in Nepal (rounds of unleavened bread). Dal may be cooked with onion, garlic, ginger, chili, tomatoes, or tamarind, in addition to lentils or beans. It always contains herbs and spices such as coriander, garam masala, cumin, and turmeric. Recipes vary by season, locality, ethnic group and family.

Gatte ki sabji

Gatte ki sabji

Gram flour dumplings in curry

Haldi ki sabji

Haldi ki sabji

Fresh turmeric root in yogurt curry

Kaccha kebab

Kaccha kebab

Minced mutton kebabs, skewered and grilled or shaped into patties

Kaju curry

Kaju curry

Lal bhaji

Lal bhaji

Stir fried amaranth greens with onion, sprouts, garlic, spices, chili peppers

Lauki chana dal

Lauki chana dal

Bottle gourd and lentil curry

Masala khichdi

Masala khichdi

A one-pot meal of rice with vegetables, lentils and spices

Matar masala

Matar masala

Green peas curry

Methi matar malai

Methi matar malai

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

Mogar

Mogar

Split yellow gram with raw mango, commonly eaten with aamras (mango pulp dish)

Mutton pulao

Mutton pulao

Mixed rice with mutton

Seekh kabab

Seekh kabab

Seekh kebab is a type of kebab, native to the Indian subcontinent, made with Indian subcontinent spices, spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. It is typically cooked on a mangal or barbecue, or in a tandoor. Seekh kebabs are prepared in homes and restaurants throughout South Asia. It is a signature dish in Indian metro cities like Kolkata, Bhopal, Delhi, Hyderabad, Lucknow and in Pakistan and Bangladesh. Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, coriander/cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas. Some popular seekh kebabs variants are gola kabab, tunde ke kabab, kakori kebab and gilafi seekh kebab. Vegetarian seekh kebabs popular in India are made with beans, carrots, potatoes, cauliflowers and green peas.

Sindhi kadhi

Sindhi kadhi

Vegetables in yogurt curry

Suran ki sabji

Suran ki sabji

Suran ki sabji, also known as yam curry, is a flavorful Indian dish made with boiled yam cooked in a spicy mustard onion tomato gravy. It is often served with rice, pooris, or parathas and is popular during festivals like Diwali.

Urad dal rice

Urad dal rice

Rice with black lentils, coconut and spices

Zafrani pulao

Zafrani pulao

Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries . The recipe is similar to plain cooked rice with addition of ingredients. Saffron rice is a dish in the cuisine of Seychelles. In Bangladesh, Pakistan and India, plain saffron rice is cooked with joha rice or basmati rice, saffron, vegetable bouillon, ghee, and bay leaves.

Aam ki launji

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Aloo bonda

Side, Snack, Appetizer

Aloo bonda

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. Although Maharashtrian in origin, batata vada has gained popularity in the rest of India as well.

Bafauri

Side, Snack, Appetizer

Bafauri

Steamed spiced dal snacks, serve with dipping sauce

Bajra roti

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Banganapalli

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes is a mango variety produced in Banganapalle of Nandyal District in the Indian state of Andhra Pradesh. It alone occupies 70% percent of total mango cultivable area of the state and was first introduced by the farmers of Banaganapalli. It was registered as one of the geographical indication from Andhra Pradesh on 3 May 2017, under horticultural products by Geographical Indication Registry. It is also grown in the other parts of India and Pakistan. The fruit is described as obliquely oval in shape, around 20cm in length, with yellow flesh and a thin, smooth yellow skin. The flesh is of a firm, meaty texture and is sweet and lacks fibre. The cultivar is the most sought after in Andhra Pradesh. It is a very late-season variety that is good for canning. This cultivar is a source of vitamin A & C and is also called king of Mangoes. It is also known as Banganapalli as it is cultivated plenty in and around Banaganapalle village of Andhra Pradesh. Benishan, Chappatai, Safeda (Delhi, UP and other northern states), Badam Aam (Rajasthan, MP, Malwa, Mewar and other areas of Central India) are some other names.

Batata vada

Side, Snack, Appetizer

Batata vada

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter. Across different regions of India, this dish is also known as aloo bonda, aloo vada, batata bonda, potato bonda and potato vada. Although Maharashtrian in origin, batata vada has gained popularity in the rest of India as well.

Besan sev

Side, Snack, Appetizer

Besan sev

Crispy noodles made with gram flour

Side, Snack, Appetizer

Bhutte ka kees

Grated corn porridge cooked with ginger, chili peppers and spices

Chivda

Side, Snack, Appetizer

Chivda

Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, 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. It is part of a category of snack food called Farsan. Alternative, regional versions include:

Chole kulche

Side, Snack, Appetizer

Chole kulche

White pea curry served with kulche flatbread (wheat flour flatbread)

Dal baati

Side, Snack, Appetizer

Dal baati

Daal bati is an Indian dish of dal and bati (hard wheat rolls). It is popular in Rajasthan, Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh. Daal is prepared using tuvaar dal, chana daal (prepared by removing the 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 to the hot oil. Then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, and ginger are added. There may be a sweet and sour version of the dal in some regions. Finally, the boiled daal is added and cooked.

Side, Snack, Appetizer

Dal bafla

Bafla are dough balls that are boiled before baking (in contrast to dal baati, which are only baked), serve with dal, desi ghee, ladoo

Garadu chaat

Side, Snack, Appetizer

Garadu chaat

Fried garadu root

Garadu masala

Side, Snack, Appetizer

Garadu masala

Cumin, ginger, chili powder, asafoetida, black salt, rock salt, use with garadu chaat, fruit, yogurt, raita

Kopra

Side, Snack, Appetizer

Kopra

Fried potato and coconut balls

Kurkuri bhindi

Side, Snack, Appetizer

Kurkuri bhindi

Bhindi Fry is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.

Lahsun ki chutney

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Mangodi

Side, Snack, Appetizer

Mangodi

Sandige , Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.

Masala idli

Side, Snack, Appetizer

Masala idli

Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices

Mathri

Side, Snack, Appetizer

Mathri

Mathri is a Rajasthani snack. It is a kind of flaky biscuit from north-west region of India. Once a local delicacy, mathi or mathri as its often called, is now available in almost all sweet shops in India. Similar to Namak para, it is made from flour, water, and, optionally, carom seeds. The creation of this snack was influenced by the need for food that will stay edible for days. The finished products are often stored in big jars at room temperature. Mathri is a popular snack to take along during travels. Mathri is served with mango, chilli or lemon pickle along with tea. It is also served at weddings and poojas. Masala mathri is a variant of mathri with spices added to make it more crispy. Mathri is also available in different flavours, such as fenugreek leaves (methi), pickle (achari mathri), cumin (jeera) and masala (mixed spices).

Medu vada

Side, Snack, Appetizer

Medu vada

Medu vada is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian cuisine it is generally eaten as a breakfast or a snack. "Medu" (ಮೆದು) means "soft" in Kannada, thus "medu vada" means "soft vada". The dish is often mentioned simply as "vada" on menus. Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (Tamil), garelu(గారెలు) (Telugu), uzhunnu vada (Malayalam), batuk (Nepali), and ulundu vadai (Sinhala). According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by Udupi restaurateurs of Mumbai.

Namkeen

Side, Snack, Appetizer

Namkeen

Fried snacks with sev, many different types

Onion sabji

Side, Snack, Appetizer

Onion sabji

Onion in spicy yogurt curry

Palak puri

Side, Snack, Appetizer

Palak puri

Puffy fried spinach flatbread

Poha

Side, Snack, Appetizer

Poha

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

Poha masala

Side, Snack, Appetizer

Poha masala

A sweet and tangy spice mix used to make Indori poha (flattened rice and spice breakfast meal)

Ram ladoo

Side, Snack, Appetizer

Ram ladoo

Yellow lentil and Bengal gram fritters, serve with green (coriander and mint) chutney and hot chai

Sambar powder

Side, Snack, Appetizer

Sambar powder

Mix of spices that is used to add flavor to sambar dishes

Sambar vada

Side, Snack, Appetizer

Sambar vada

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

Shakkar pare

Side, Snack, Appetizer

Shakkar pare

Deep-fried dough, can be sweet, spicy, sour

Thecha

Side, Snack, Appetizer

Thecha

Thecha is a spicy condiment prepared in the state of Maharashtra in India. It has many variants but the primary ingredients are chili peppers , peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or mortar and pestle, but modern kitchens often rely on grinding in food processors. It is served with dishes like pithla bhakri or is eaten with bhakri. A regional variation is the varhadi thecha. It has been described by celebrity chef Sanjeev Kapoor as a popular relish. It spoils after 10 to 15 days.