Recipes From Delhi

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Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Drink

Aam panna

Aam panna or aam jhora(aam jhora ) is an indian drink renowned for its cooling properties. it is made from unripe mangoes and is yellow to light green in color, and is consumed to fight against the intense indian summer heat. mint leaves are often added to the drink, enhancing its green color. raw mango is a rich source of pectin, which gradually diminishes after the formation of the stone. unripe mango is sour in taste because of the presence of oxalic, citric and malic acids. aam panna or aam jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. the drink is mainly consumed in north india and is considered beneficial in the treatment of gastrointestinal disorders. it is also a good source of vitamin b1 and b2, niacin, and vitamin c. in indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.

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 bonda

Batata vada (marathi: बटाटा वडा, lit. 'potato fritter') is a popular indian vegetarian fast food in maharashtra, india. the dish consists of a mashed potato patty coated with chick pea flour, which is then deep-fried and served hot with chutney. the vada is typically around two or three cm 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.

Main

Aloo capsicum

Stir fried potato and bell pepper curry, a dry curry

Side, Snack, Appetizer

Aloo chokha

Mashed potatoes with chili peppers, onions and spices

Main

Aloo kachori

Flatbread stuffed with potatoes and spices

Main

Aloo methi

Potatoes with fenugreek leaves

Side, Snack, Appetizer

Aloo posto

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

Main

Aloo sabzi

Potato curry, may be soup-like or stir fried potatoes with spices

Breakfast

Aloo sabzi

Potato curry, may be soup-like or stir fried potatoes with spices

Main

Aloo tamatar sabji

Potato and tomato curry

Side, Snack, Appetizer

Amritsari fish

Spicy deep-fried fish

Breakfast

Amritsari kulcha

Potato-filled flatbread

Dessert, Sweet

Anardana goli

Dried pomegranate seed candy, traditionally this would be made without sugar and used as a digestive after meals

Main

Arhar dal

Pigeon pea curry

Dessert, Sweet

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Main

Auriya kadoo

Stir fried pumpkin or squash with mustard seeds, chili peppers and spices

Dessert, Sweet

Badam halwa

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

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Main

Bajre ki khichdi

Pearl millet porridge, made with lentils, vegetables, herbs, spices

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

Bal mithai

Bal mithai (kumaoni: बाल मिठाई, bāl mithai) is a brown chocolate-like fudge, made with roasted khoya and coated with white balls made of sugar coated roasted poppy seeds. it is a popular sweet from kumaon, india.

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes (also known as benishan) is a mango variety produced in banganapalle of kurnool 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.

Side, Snack, Appetizer

Bathua raita

Bathua greens and curd with spices

Side, Snack, Appetizer

Bedmi

Savory fried black lentil flatbread

Breakfast

Bedmi

Savory fried black lentil flatbread

Breakfast

Bedmi aloo

Bedmi puri flatbread served with aloo ki sabzi, a soup-like potato curry

Drink

Bel ka sharbat

Wood apple energy drink

Breakfast

Besan chilla

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Side, Snack, Appetizer

Besan chilla

Savory bread or pancake using chickpea flour, herbs, vegetables, chili peppers, curd, spices

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bharwan tinda

Stuffed apple gourd

Side, Snack, Appetizer

Bhey

Nelumbo nucifera, also known as indian lotus, sacred lotus, or simply lotus, is one of two extant species of aquatic plant in the family nelumbonaceae. it is sometimes colloquially called a water lily, though this more often refers to members of the family nymphaeaceae.lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. while some sprout immediately, and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. during flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. under favorable circumstances, the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in northeastern china. therefore, the chinese regard the plant as a symbol of longevity. it has a very wide native distribution, ranging from central and northern india (at altitudes up to 1,400 m or 4,600 ft in the southern himalayas), through northern indochina and east asia (north to the amur region; the russian populations have sometimes been referred to as "nelumbo komarovii"), with isolated locations at the caspian sea. today the species also occurs in southern india, sri lanka, virtually all of southeast asia, new guinea and northern and eastern australia, but this is probably the result of human translocations. it has a very long history (c. 3,000 years) of being cultivated for its edible seeds, and it is commonly cultivated in water gardens. it is the national flower of india and vietnam.

Main

Bhuna gosht

Mutton or goat curry

Dessert, Sweet

Bolinhos de coco

Small coconut confection

Breakfast

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Side, Snack, Appetizer

Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Main

Burra kabab

Bone-in meat like mutton or goat is marinated, skewered, grilled or cooked in a tandoor oven, there are also vegetarian and minced meat variations

Main

Chapli kebab

Chapli kebab or kabab (pashto: چپلي کباب) is a pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. chapli kabab originally comes from the northern areas of pakistan, in particular peshawer, capital of khyber pakhtunkhwa province. the pekhawri chapli kabab is made with beef and is a popular street food throughout khyber pakhtunkhwa and other parts of pakistan, as well as in eastern afghanistan. it can also be found in some parts of bangladesh and india.originally made with beef in peshawar, it can now be found with chicken and lamb as well. depending on region, chapli kabab recipe has evolved, adding regional spices to it. but in peshawar, chapli kababs are still prepared with minimum ingredients. chapli kababs are broadly consumed in dhaka, bangladesh. but it is most popular during the time of eid-ul azha and in ramadan as part of iftar.in india, chapli kabab can also be found as street food in the cities of bhopal, lucknow, delhi and hyderabad; where muslims have a denser population.chapli kababs can be served and eaten hot with naan or as bun kebab.

Dessert, Sweet

Chawal ki kheer

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Dessert, Sweet

Chhena kheeri

Chhena kheeri (odia: ଛେନା ଖିରୀ) is a sweet dish originally from coastal odisha in eastern india.

Main

Chichinda

Trichosanthes cucumerina is a tropical or subtropical vine. its variety t. cucumerina var. anguina raised for its strikingly long fruit. in asia, it is eaten immature as a vegetable much like the summer squash and in africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. common names for the cultivated variety include snake gourd, serpent gourd, chichinda and padwal.trichosanthes cucumerina is found in the wild across much of south and southeast asia, including india, bangladesh, nepal, pakistan, sri lanka, indonesia, malaysia, myanmar(burma) and southern china (guangxi and yunnan). it is also regarded as native in northern australia. and naturalized in florida, parts of africa and on various islands in the indian and pacific oceans.formerly, the cultivated form was considered a distinct species, t. anguina, but it is now generally regarded as conspecific with the wild populations, as they freely interbreed: trichosanthes cucumerina var. anguina (l.) haines – cultivated variant trichosanthes cucumerina var. cucumerina – wild variant

Main

Chicken changezi

Mildly spicy chicken curry with yogurt, tomatoes, garlic and onions

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Main

Chicken kali mirch

Black pepper chicken curry

Side, Snack, Appetizer

Chivda

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

Side, Snack, Appetizer

Chole kulche

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

Side, Snack, Appetizer

Chutney powder

Spiced lentil powder, made with chili peppers, coconut, curry leaves, peanuts, jaggery, tamarind, flax seeds, used to season many dishes such as rice, chaklis, idli, dosa

Dessert, Sweet

Cocada

Cocada are a traditional coconut confectionery found in many parts of latin america. they are particularly popular in argentina, bolivia, brazil, colombia, chile, dominican republic, mexico, panama, venezuela and ecuador. they are oven baked but are served at room temperature to provide their chewy and soft texture. made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. they are often garnished with almonds, either whole or chopped. there are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. cocadas are mentioned as early as 1878 in peru.

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

Cream chicken

Chicken in a cream sauce with yogurt, onion, chili peppers, spices and herbs

Main

Dahi aloo

Potatoes in a yogurt or curd curry

Main

Dahi baingan

Eggplant and yogurt curry

Side, Snack, Appetizer

Dahi bhalla

Dahi vada is a type of chaat (snack) originating from karnataka ,india from the indian subcontinent and popular throughout south asia. it is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).

Side, Snack, Appetizer

Dahi bhalla

Dahi vada is a type of chaat (snack) originating from karnataka ,india from the indian subcontinent and popular throughout south asia. it is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).

Main

Dahi chicken

Chicken in yogurt- or curd-based curry

Side, Snack, Appetizer

Dahi misal

Warm chickpea chaat

Main

Dal bukhara

Creamy black lentil curry

Side, Snack, Appetizer

Dal ka paratha

Savory lentil flatbread

Breakfast

Dal ka paratha

Savory lentil flatbread

Dessert, Sweet

Daulat ki chaat

Dessert made with condensed milk foam

Dessert, Sweet

Dehrori

Fermented rice and yogurt fritters/pancakes in sugar syrup, serve with buttermilk, common during diwali

Dessert, Sweet

Doce

Doce is a popular sweet prepared for in goa for various occasions. it is a part of the kuswar, a range of sweets typically prepared during christmas. it is also associated with weddings. the word doce means sweet in portuguese, the colonial language of goa. the sweet is made by stirring boiled split bengal gram, ground coconut paste, and sugar over a low flame and adding ghee while cooking. the mixture is then rolled out while still hot and cut into squares or other shapes.

Side, Snack, Appetizer

Egg paratha

Flatbread filled with a savory egg mixture

Main

Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Main

Fish orly

Battered and deep-fried fish

Side, Snack, Appetizer

Fish orly

Battered and deep-fried fish

Main

Fish tikka

Fish cooked in a tandoor oven or on a grill, may be cooked as kebabs, added to curry

Main

Galouti kebab

Small pan-fried minced meat patties, seasoned with spices, rose, ginger, garlic, there are also vegetarian variations

Main

Garlic rice

Sinangag (tagalog pronunciation: [sinɐˈŋag]), also called garlic fried rice or garlic rice, is a filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. the rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. it is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. the rice grains are ideally loose and not stuck together.it is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. in the visayas regions of the philippines, sinangag was traditionally seasoned with asín tibuok.sinangag is a common part of a traditional filipino breakfast and it usually prepared with leftover rice from the dinner before. sometimes, it is cooked in the leftover sauces and oils from philippine adobo, lessening food waste. preparing sinangag from freshly-cooked rice is frowned upon in filipino culture. it is one of the components of the tapsilog breakfast and its derivatives.

Main

Gatte ki sabji

Gram flour dumplings in curry

Dessert, Sweet

Ghevar

Ghevar (devanagari:घेवर) is a rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. it is traditionally associated with the month of shravan and the teej and raksha bandhan festivals. besides rajasthan, it is also famous in the adjoining states of haryana, delhi, gujarat, western uttar pradesh, and madhya pradesh.

Main

Ginger rice

Side, Snack, Appetizer

Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Main

Haldi ki sabji

Fresh turmeric root in yogurt curry

Breakfast

Indori poha

Indori poha (poha of indore) is a type of flattened (beaten) rice that is likely to have originated in 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 pea instead of peanuts as opposed to the traditional pohay of india. indori poha is generally served with jalebi.

Main

Ishtu

Meat and/or vegetable stew with coconut and spices, made with chicken, lamb, goat, mutton, beef, vegetables, potatoes, serve with appam, bread

Side, Snack, Appetizer

Jawas chutney

A dry flax seed chutney powder

Side, Snack, Appetizer

Kachalu chaat

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

Drink

Kachi lassi

A drink made with sweetened milk and rose syrup

Side, Snack, Appetizer

Kachori

Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the indian subcontinent, and common in places with indian diaspora and other south asian diaspora. alternative names for the snack include kachauri, kachodi and katchuri.

Main

Kadai paneer

Paneer cheese curry

Main

Kakori kebab

Minced meat kebabs, originated in the city of kakori

Main

Kebab roll

Chicken kebab meat rolled inside flatbead

Main

Kerala fish curry

Side, Snack, Appetizer

Kheere ka raita

Cucumber and yogurt

Dessert, Sweet

Kheer kadam

Ball-shaped sweet made with milk, saffron, khoya, paneer and sugar

Main

Khoya paneer

Khoya paneer is a popular north indian dish made with paneer (indian cottage cheese), khoya (thickened milk), onion, garlic, ginger, tomato and indian spices.it is a gravy dish and is usually spicy in taste. it is commonly available in restaurants and dhabas serving north indian food. this dish is commonly eaten with indian breads like roti and naan.

Side, Snack, Appetizer

Kothu parotta

Shredded flatbread cooked with chili peppers, onions, tomatoes, cabbage, eggs, chicken, spices

Main

Kulath ki dal

Horse gram lentil curry

Dessert, Sweet

Kulfi falooda

Kulfi ice cream topped with falooda and rose syrup

Dessert, Sweet

Kulle chaat

Fruit and vegetable cups filled with a mixture of pomegranate seeds, chickpeas, lime juice, chaat masala, the cups are made with boiled potatoes, tomatoes, cucumbers, oranges, mangoes, melons, apples

Side, Snack, Appetizer

Kurkuri bhindi

Bhendi fry (alternately called okra fry, bhindi fry, bhindi masala or bharwan bhindi) 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. it can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Main

Lauki chana dal

Bottle gourd and lentil curry

Dessert, Sweet

Makhana kheer

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

Side, Snack, Appetizer

Malai kabab

Chicken marinated in yogurt, cheese, spices and chili peppers, then skewered and grilled

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