Breakfast

Akuri

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 (types of indian bread). 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. egg bhurji is a similar egg dish eaten in many parts of the indian subcontinent. connoisseurs of these indian scrambled egg varieties would argue that egg bhurjee and akuri are almost identical but distinct in taste.

Breakfast

Aleti paleti

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

Main

Bai

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

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili and boomla is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

Side, Snack, Appetizer

Bullet chicken

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

Butter garlic crab

Drink

Buttermilk rasam

Buttermilk seasoned with turmeric

Main

Carp

Carp are various species of oily freshwater fish from the family cyprinidae, a very large group of fish native to europe and asia. while carp is consumed in many parts of the world, they are generally considered an invasive species in parts of africa, australia and most of the united states.

Side, Snack, Appetizer

Chakli

Chakli is a savoury snack from india. it is a spiral shaped snack with a spiked surface.chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). it has several variations, depending on the types and proportion of flours used. murukku, a similar snack typically made without the bengal gram flour, is also sometimes called "chakli". chakri is also a common nickname for "chakradhar," a name of indian origin.

Main

Chokha

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

Main

Cozido à Portuguesa

Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) 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.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Dhebra

Dhebra (gujarati: ઢેબરા) is an indian bread from the gujarati cuisine made of pearl millet flour. when flavoured with fenugreek leaf it's called methi dhebra.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Main

Fish koliwada

Spicy fried fish

Main

Freshwater fish

Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. these environments differ from marine conditions in many ways, especially the difference in levels of salinity. to survive fresh water, the fish need a range of physiological adaptations. 41.24% of all known species of fish are found in fresh water. this is primarily due to the rapid speciation that the scattered habitats make possible. when dealing with ponds and lakes, one might use the same basic models of speciation as when studying island biogeography.

Side, Snack, Appetizer

Jowar roti

Sorghum flatbread

Side, Snack, Appetizer

Karonda chutney

A chutney or relish using the berry of the carissa carandas bush

Main

Keema

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

Breakfast

Keema

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

Side, Snack, Appetizer

Khakhra

Khakhra is a thin cracker common in the gujarati cuisine of western india, especially among jains. it is made from mat bean, wheat flour and oil. it is served usually during breakfast.

Side, Snack, Appetizer

Laddu

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Dessert, Sweet

Lapsi

Sweet cracked wheat porridge

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters 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 coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Side, Snack, Appetizer

Mango leaf chutney

Side, Snack, Appetizer

Patra

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

Side, Snack, Appetizer

Poha

Pohaa, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating from the indian subcontinent. rice is parboiled before flattening so that it can be consumed with very little to no cooking. these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. the thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. this easily digestible form of raw rice is very popular across india, nepal and bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of indian cuisine styles, some even for long-term consumption of a week or more. flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. the lightly fried variety is a standard breakfast in malwa region (surrounding ujjain and indore) of madhya pradesh. it can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. in villages, particularly in chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. indori poha from indore is quite famous in the country and is eaten with a crispy snack called sev. in maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.

Breakfast

Poha

Pohaa, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating from the indian subcontinent. rice is parboiled before flattening so that it can be consumed with very little to no cooking. these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. the thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. this easily digestible form of raw rice is very popular across india, nepal and bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of indian cuisine styles, some even for long-term consumption of a week or more. flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. the lightly fried variety is a standard breakfast in malwa region (surrounding ujjain and indore) of madhya pradesh. it can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. in villages, particularly in chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. indori poha from indore is quite famous in the country and is eaten with a crispy snack called sev. in maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.

Side, Snack, Appetizer

Ponk bhel

Fresh winter millet (sorghum, jowar) mixed with vegetables, mango, yogurt, chaat masala, chutney

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

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.

Side, Snack, Appetizer

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.

Drink

Tadi

An alcoholic drink made from the flowers of the madhuca longifolia tree

Main

Ubadiyu

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices

Breakfast

Vada

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