Main

Aamat

Aamat means sour, and is a tangy bamboo shoot and vegetable soup, serve with rice

Main

Aloo 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.

Side, Snack, Appetizer

Aloo chokha

Mashed potatoes with chili peppers, onions and spices

Side, Snack, Appetizer

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.

Main

Aloo ki bhujia

Potato stir fry with cumin, spices, chili peppers

Dessert, Sweet

Anarsa

Anarsa or hilsa is an indian rice-based biscuit. it is commonly associated with the hindu festival of diwali in maharashtra and bihar, along with other special occasions. its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).

Side, Snack, Appetizer

Anchar

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.

Dessert, Sweet

Badam halwa

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

Side, Snack, Appetizer

Bafauri

Steamed spiced dal snacks, serve with dipping sauce

Main

Baingan ka chokha

Roasted eggplant dish, mashed and mixed with onion, garlic, green chilies, serve with litti flatbread or sattu ka paratha

Main

Baji

Baji (nepal bhasa: बजि, nepali: चिउरा, chiura, english: flattened rice) is a type of beaten rice eaten in nepal. the most common word for it, and the one visitors to nepal will generally encounter, is "chiura." "baji" is the term used by the newar culture in the kathmandu valley. rice is a staple in nepal, as throughout south asia. the grain is incorporated into everyday life, festivals, and rituals. chiura is a common snack among farmers and workers in rural nepal. the snack is made by pounding rice. the dish can be served with yogurt, curry, and or meat. often chiura is paired with tea as a mid-morning snack in the fields. chiura holds an important place in the traditional nepali wedding ceremony. chiura is usually included in the brideprice, any valuables or wealth given to the bride’s family by the groom. after the initial wedding ceremony, the families escort the bride back to the groom’s house. during this procession, the pounded rice ceremony occurs. the bride and groom are seated next to one another, and the bride is given the chiura. the groom then formally asks the bride to give him the chiura. he will ask this two more times, each time using a form of “you” that indicates a lowering of her social status. this ceremony reiterates the fact that the woman’s social ranking has dropped far below its original status.

Side, Snack, Appetizer

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).

Breakfast

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).

Dessert, Sweet

Balushahi

Balushahi is a traditional dessert originating from the indian subcontinent. it is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. in south india, a similar pastry is known as badushah.

Side, Snack, Appetizer

Bara

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).

Drink

Bel ka sharbat

Wood apple energy drink

Side, Snack, Appetizer

Bhaang ki pakori

Chickpea and cannabis fritters

Main

Bihari chicken curry

Chicken masala, bihari style

Main

Bihari kabab

Mutton, beef or chicken kebabs marinated in yogurt, papaya, garlic, ginger, chili powder, mustard, cardamom

Main

Bihari khichdi

Rice and lentils

Side, Snack, Appetizer

Chana jor garam chaat

Spicy snack made with fried and flattened black chickpeas mixed with mango, onions, tomato, carrots, coriander, chili peppers, spices, lemon juice

Dessert, Sweet

Chandrakala

Chandrakala is a dessert from bihar, similar to gujia. the outer covering is made of flour and the stuffing is traditionally made using dry fruits like raisins, coconut, almonds, and cashews, along with khoa, semolina, cardamom, sugar, and pistachio. chandrakala gets the name from the shape. chandrakala is chandran means moon, so its half-moon shape.

Side, Snack, Appetizer

Chapra chutney

Red ant chutney, a mixture of red ants, larva, eggs, chilies, spices, salt

Main

Chokha

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

Side, Snack, Appetizer

Chole kulche

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

Side, Snack, Appetizer

Dahi

Curd is a traditional yogurt or fermented milk product, originating from the indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. it is popular throughout the indian subcontinent. the word curd is used in indian english to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

Main

Dahi chicken

Chicken in yogurt- or curd-based curry

Breakfast

Dahi chura

Flattened rice with yogurt, jaggery, fruits and nuts

Main

Dal bhat

Dal bhat (hindi: दालभात, urdu: دال بھات, bengali: ডাল ভাত, gujarati: દાળ ભાત, marathi: डाळ भात, assamese: দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the indian subcontinent, popular in many areas of india, pakistan, bangladesh and nepal. it consists of steamed rice and a cooked lentil or other pulses stew called dal. it is a staple food in these countries. bhat or chawal means "boiled rice" in a number of indo-aryan languages. at higher elevations in nepal, above 6,500 feet (2,000 m), where rice does not grow well, other grain 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. dal bhat is often served with vegetable tarkari or torkari (तरकारी in hindi, তরকারি in bengali) – a mix of available seasonal vegetables. it is also called dal bhat tarkari (दाल भात तरकारी) in nepali and bengali (ডাল ভাত তরকারি). a small portion of pickle (called achar or loncha) is sometimes included. in bengal (west bengal and bangladesh) dal bhat may accompany machh bhaja (মাছ ভাজা - fried fish).

Main

Dal pitha

Steamed rice dumpling with a spiced lentil filling

Breakfast

Dal pitha

Steamed rice dumpling with a spiced lentil filling

Main

Dal puri

Roti flatbread with a yellow spit pea filling

Side, Snack, Appetizer

Dhuska

Dhooska or dhuska is a popular deep-fried snack eaten all over jharkhand, india. the main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal and sometimes boiled potatoes. the bread is then deep fried. it is often served with any sauce or chutney. dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Breakfast

Dhuska

Dhooska or dhuska is a popular deep-fried snack eaten all over jharkhand, india. the main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal and sometimes boiled potatoes. the bread is then deep fried. it is often served with any sauce or chutney. dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Main

Fish fry

A fish fry is a meal containing battered or breaded fried fish. it usually also includes french fries, coleslaw, macaroni salad, lemon slices, tartar sauce, hot sauce, malt vinegar and dessert. some native american versions are cooked by coating fish with semolina and egg yolk. fish is often served on friday nights during lent, the christian season of repentance, as a restaurant special or through church fundraisers. a fish fry may include potato pancakes (with accompanying side dishes of sour cream or applesauce) and sliced caraway rye bread if served in a german restaurant or area.a "shore lunch" is traditional in the northern united states and canada. for decades, outdoor enthusiasts have been cooking their catch on the shores of their favourite lakes.fish fries are very common in the midwestern and northeastern regions of the united states. this is especially true for christian communities on fridays during lent, especially in the roman catholic, lutheran, anglican and methodist traditions, when regulations call for abstinence from meat (cf. friday fast).

Side, Snack, Appetizer

Fruit

Bael (wood apple), watermelon

Main

Gatte ki sabji

Gram flour dumplings in curry

Side, Snack, Appetizer

Ghugni

Ghugni (bengali: ঘুগ্নি, odia: ଘୁଗ୍ନି) or ghuguni (assamese: ঘুগুনি, odia: ଘୁଗୁନି) is a curry made of peas or chickpeas. different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. it is a snack native to the indian subcontinent, especially popular in eastern india (indian states of jharkhand, odisha, west bengal), northeast india (indian states of assam and tripura) and in bangladesh.

Drink

Glucon-D

Instant fruit-flavored energy drink

Breakfast

Glucon-D

Instant fruit-flavored energy drink

Dessert, Sweet

Gulgula

Fried dough sweetened with jaggery

Dessert, Sweet

Gur anarsa

Deep-fried rice flour and jaggery snack, topped with sesame seeds

Dessert, Sweet

Gur ki kheer

Rice pudding made with jaggery (gur/gud)

Drink

Handia

Handia (also handi or hadiya) is a rice beer originating from the indian subcontinent, popular in the indian states of jharkhand, bihar, odisha, madhya pradesh, chhattisgarh and west bengal.the making involves the use of ranu tablets, which is essentially a combination of about 20-25 herbs and acts as a fermentor. these ranu tablets help in the preparation of many other beverages as well. the ranu tablets are then mixed with boiled rice and left to ferment. the drink is generally ready within a week. it is served cool and has lower alcoholic strength than other indian country liquors.

Side, Snack, Appetizer

Kachalu chaat

Spicy taro root snack, may also be made with potatoes, also refers to a fruit salad

Main

Kadhi bari

Kadhi bari or bari kadhi is a vegetarian dish originating from india. this vegetarian dish is popular in uttarkhand, bihar, jharkhand and uttar pradesh of india and in parts of nepal. the dish is made from gram flour, dahi and addition of spices. the bari is made from paste of besan in a dumplings, which is later deep fried in oil and kadhi is made from mixing dahi, gram flour and spices.this cuisine is generally eaten in summer and festivals like holi, jur sheetal and krishna janmashtami. the dish goes very well with steamed rice usually but it can also be served with roti and puri.

Dessert, Sweet

Kala jamun

Dark colored fried snacks made with dried evaporated milk and paneer, soaked in syrup

Main

Karela aloo

Bitter gourd and potatoes

Dessert, Sweet

Kesar peda

Sweetened milk powder cookie or confection

Dessert, Sweet

Khas khas ka halwa

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

Breakfast

Khura

Buckwheat flour pancake

Dessert, Sweet

Laai

Balls of fried cereal (rice/muri/choora, ram dana) held together with jaggery syrup

Dessert, Sweet

Laktho

Deep-fried rice dough snack, coated with jaggery syrup

Dessert, Sweet

Laung lata

Clove-flavored fried pastry filled with a sweet khoya mixture

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

Main

Litti chokha

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

Main

Macha bhaja

In west bengal, tripura, orissa, assam and bangladesh, fried fish or māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. riverine fish like bhetki, topshey, aarh and pābdā (ompok pābdā), and anadromous fish such as hilsa are commonly fried in bengali cuisine, oriya cuisine and assamese cuisine. the oil used to fry the fish may often be used as a dip. fried fish roe (e.g. of hilsa) are also often eaten this way. the fish is often deep fried such that fish bones become crispy and edible, as is the case with small fish like maurala (opio cephalus). karimeen fish fry is also popular in kerala, india.

Dessert, Sweet

Makhana kheer

A sweet porridge made with lotus seeds (fox nuts), cardamom, dried fruit

Main

Masala khichdi

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

Main

Masaledar

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

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Drink

Mattha

Mattha (bengali: মাঠা, romanized: māṭhā, hindi: मट्ठा, romanized: maṭṭhā) is a beverage, originating from the indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. plain buttermilk is also called mattha in the indian states of bihar, tripura, uttar pradesh and west bengal. 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.

Dessert, Sweet

Mitha khaja

Layered dough is fried and soaked in syrup

Main

Mutton curry

Side, Snack, Appetizer

Ole ki chutney

Elephant yam chutney

Side, Snack, Appetizer

Palak 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.

Dessert, Sweet

Pantua

Pantua (bengali: পান্তুয়া) is a local confection from the indian subcontinent, notable in west bengal, eastern india and bangladesh. it is a traditional bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. pantuas range in colour from pale brown to nearly black depending on how long they are fried. rose water, cardamom or other flavourings are sometimes added to the sweet. pantua is very similar to the cheese-based fried sweet ledikeni. the distinctive feature of ledikeni is its molten sugar syrup of lightly flavored cardamom powder. the name ledikeni is a rendition of "lady canning" and was first used by confectioner bhim chandra nag, when he renamed his pantuas specially prepared on the occasion of the birthday of countess charlotte canning, wife of governor-general charles canning. a sweet very similar to the modern pantua and ledikeni, but made of rice flour, is mentioned in the 12th century sanskrit-language text manasollasa.pantua is similar to gulab jamun, and could be called a bengali variant of that dish.

Dessert, Sweet

Parwal ki mithai

Pointed gourds stuffed with a sweet spiced dairy and nut filling

Side, Snack, Appetizer

Ram ladoo

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

Dessert, Sweet

Raskadam

Roshkodom (bengali: রসকদম) is a sweet popular in west bengal and other east indian states and bangladesh. it is one of the heritage sweets of malda district of west bengal, india. it consists of a small ball of rasgulla (another type of indian dessert, which is harder than the normal ones in this recipe) covered in a layer of khoya/mava (solidified dried milk) which is further covered on the outer surface by poppy seeds. .it is also known as raskadam. the main ingredients are khoa, chana and poppy seeds. it is also known as "khoya kodom" or "kheer kodom".

Main

Reshmi kabab

Reshmi kabab is a famous non-vegetarian chicken kebab commonly eaten in india and pakistan. it certainly has a lot of mughal influence which can be seen in the process of cooking that uses a lot of cream and cashew nut. made with boneless chicken, it is cooked by marinating chunks of meat in curd, cream, cashew nut paste, spices and then grilled in tandoor. it has a crusty upper layer and a soft inside.

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.

Main

Saagwala

Creamy spinach curry, made with chicken (murgh saagwala, chicken saagwala), lamb, mutton, goat, beef, prawns

Main

Samosa chaat

Broken up samosas with chickpea curry, chutney, yogurt and garnished with cilantro, pomegranate seeds

Drink

Sattu drink

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.

Breakfast

Sattu paratha

Flatbread filled with sattu, a roasted gram flour mixture

Side, Snack, Appetizer

Sattu paratha

Flatbread filled with sattu, a roasted gram flour mixture

Main

Suran ki sabji

Main

Taash kebab

Kebabs marinated in yogurt and spices before grilling, there is also a paneer version called paneer taash kabab, serve with roti flatbread

Dessert, Sweet

Thekua

Thekua (nepali: ठेकुआ, also spelt as thokwa or thekariis), also known as 'khajuria' or 'thikari', is a dry sweet from the indian subcontinent. it is very popular in bihar, uttar pradesh and terai region of nepal.thekua is a revered prasada, offering to god, during chhath puja. it has been used as a sweet snack for centuries in these places.the main ingredients of thekua are wheat flour, chasni (melted sugar) and ghee. jaggery can sometimes be used as an alternative to sugar. dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. dough is deep fried in ghee or vegetable oil till it becomes reddish brown. it is soft when hot but hardens after it cools. it needs no preservatives and it can be preserved for several days for eating.

Dessert, Sweet

Tikhur barfi

Arrowroot confections

Dessert, Sweet

Tilkut

Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the indian states of bihar, jharkhand, west bengal and madhya pradesh.tilkut is especially made and eaten during "makar sankranti" festival. it is made of pounded 'til' or sesame seeds (sesamum indicum) and jaggery or sugar. the best tilkut is said to be from gaya and is native to magadh region only. reference to this dry sweet is found in the buddhist literature as palala.normally, three types of tilkuts are available — the refined sugar tilkut is white in colour, the shakkar tilkut is made of unrefined sugar and is light brown in colour and the gur tilkut is made of jaggery and is dark brown in colour. each of these varieties has its own flavour. the circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri. winter is the period when sugarcane is harvested. it is also when large quantities of tilkut are made in many towns and even villages. however, as the demand persists throughout the year, smaller quantities are made round the year.