Main

Aam ki kadhi

Sweet and sour curry made with raw mango pulp, yogurt (curd), chili peppers, curry leaves, spices

Dessert, Sweet

Aamras

Aamras (also known as amras) is a sweet dish featuring in the cuisine of the indian subcontinent and made from the pulp of the mango fruit. the pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati (indian breads). sometimes ghee and milk are added to the pulp to enhance its flavour. sugar is also added to adjust the sweetness. it is often had at celebrations and weddings with cardamon and chopped fruits. a regional version of aamras is a popular dessert in rajasthani cuisine and marwari, marathi, and gujarati homes, especially during festivities. since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large mango-processing industry.

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.

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Breakfast

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Main

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Breakfast

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Side, Snack, Appetizer

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Side, Snack, Appetizer

Athanu

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.

Side, Snack, Appetizer

Athanu masala

Spices used to pickle fruit, vegetables

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

Side, Snack, Appetizer

Bajre ki roti

Millet flour flatbread, serve with papaya chutney, garlic chutney

Dessert, Sweet

Basundi

Basundi (gujarati: બાસુંદી, kannada: ಬಾಸುಂಡಿ, marathi: बासुंदी, tamil: பாசந்தி, telugu: బాసుంది) 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). different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).

Main

Batata nu shaak

Potato curry

Side, Snack, Appetizer

Batata vada

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.

Side, Snack, Appetizer

Bhakri

Bhakri (bhākri, bhakkari) is a round flatbread (roti) often used in the cuisine of the states of gujarat, maharashtra, rajasthan, and karnataka in india. the bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. bhakri can be either soft or hard in texture, unlike khakhra in respect to hardness.

Main

Bhinda nu shaak

Stir fried okra with spices

Main

Bhindi kadhi

Yogurt-based curry with roasted okra

Main

Bhindi masala

Spicy okra curry

Side, Snack, Appetizer

Bombay mix

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.

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

Drink

Chaas

Chaas (gu:છાશ chhash, hi:छाछ chhachh) is a curd-based drink popular across the indian subcontinent. in rajasthani it is called ghol, in odia it is called ghol/chaash, moru in tamil and malayalam, taak in marathi, majjiga in telugu, majjige in kannada, ale (pronounced a-lay) in tulu and laban in bengali. in indian english, it is often referred to as buttermilk.

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

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.

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.

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.

Breakfast

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.

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

Chorafali

Fried dough made from chickpea and black gram flour, seasoned with chili powder, mango powder, salt

Main

Chora nu shaak

Black eyed pea curry

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

Main

Dabeli

Dabeli, kutchi dabeli or double roti (gujarati: દાબેલી,કચ્છી દાબેલી, devnagari: दाबेली,कच्छी दाबेली) is a popular snack food of india, originating in the kutch or kachchh region of gujarat. it is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. it is garnished with pomegranate and roasted peanuts. dabeli literally means "pressed" in gujarati language. the dish is said to have been invented by keshavji gabha chudasama (also known as kesha malam), a resident of mandvi, kutch, in the 1960s. when he started business he sold dabeli at the price of one anna or six paisa. his shop is still there in mandvi, run by a later generation of his family. today, dabeli masala made in the kutch region are said to be most authentic. bhuj and nakhatrana towns of kutch are also known for authentic dabeli apart from mandvi.

Breakfast

Dabeli

Dabeli, kutchi dabeli or double roti (gujarati: દાબેલી,કચ્છી દાબેલી, devnagari: दाबेली,कच्छी दाबेली) is a popular snack food of india, originating in the kutch or kachchh region of gujarat. it is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. it is garnished with pomegranate and roasted peanuts. dabeli literally means "pressed" in gujarati language. the dish is said to have been invented by keshavji gabha chudasama (also known as kesha malam), a resident of mandvi, kutch, in the 1960s. when he started business he sold dabeli at the price of one anna or six paisa. his shop is still there in mandvi, run by a later generation of his family. today, dabeli masala made in the kutch region are said to be most authentic. bhuj and nakhatrana towns of kutch are also known for authentic dabeli apart from mandvi.

Side, Snack, Appetizer

Dahi misal

Warm chickpea chaat

Side, Snack, Appetizer

Dal baati

Daal baati is an indian dish of daal (lentils) and baati (hard wheat rolls). it is popular in madhya pradesh (especially in braj, nimar and malwa regions), rajasthan, maharashtra’s khandesh and vidarbha region, gujarat, and uttar pradesh. daal is prepared using tuvaar dal, chana daal (prepared by removing 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 into the hot oil. then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, ginger are added. there may be a sweet and sour version of dal in some regions. finally, the boiled daal is added and cooked. baati is a hard bread made up of wheat flour commonly known as aata. wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven or in an earthen stove. when the baati becomes golden brown in colour, it is greased with ghee and is then served with daal, rava laddoo, rice, pudina chutney, kairi (raw mango) chutney, garlic chutney, green salad with much onion, and fresh buttermilk.

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 bhat rotli shaak

A term used to describe a typical gujarati meal consisting of lentils, rice, flatbread and curry

Main

Dal bukhara

Creamy black lentil curry

Main

Dal dhokli

Daal dhokali (gujarati: દાળ ઢોકળી) is a rajasthani and gujarati dish made by boiling wheat flour pieces in a pigeon pea stew. a similar preparation is called varanfal (marathi: वरण फळ), or chakolyaa (marathi: चकोल्या) in marathi.

Main

Dhansak

Dhansak is a popular indian dish, originating among the parsi zoroastrian community. it combines elements of persian and gujarati cuisine. dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. this is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. the dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. the technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in persian cooking. ("dhan" is gujarati cereal dish mentioned in kanhadade prabandha in 1455 ad; "sak" (derived from gujarati "shaak" meaning vegetable greens or cooked vegetables.) the gujarati element of the recipe is the liberal use of a variety of indian spices and condiments, in contrast to the more mellow iranian recipes. in parsi homes, dhansak is traditionally made on sundays owing to the long preparation time required to cook the lentils and vegetables into a mush (in the days before pressure cooking was employed). dhansak is also always had on the fourth day after the death of a near one. there is no meat consumed for three days after the death and dhansak is used to break this abstinence on the fourth day. hence, dhansak is never prepared on auspicious occasions like festivals and weddings.

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.

Breakfast

Dhokla

Dhokla is a vegetarian culinary dish that is native to the indian state of gujarat and parts of adjacent states. although a gujarati delicacy., it is also commonly served in other parts of india. it is made with a fermented batter derived from legumes like chickpea, pigeon pea and urad and rice. dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. dhokla is very similar to khaman, however khaman is typically made from chickpeas gram and looks yellow in color. khaman has become widely popular outside gujarat but is misunderstood or incorrectly known as dhokla.

Dessert, Sweet

Doodh pak

Doodhpak is an indian sweet, a kind of rice pudding made from milk, sugar, rice, saffron and nuts, accompanied by pooris. the milk is slow-boiled to thickened and sweetened and the dish is garnished with chopped dry fruits/nuts. doodhpak originates from gujarat.

Main

Dudhi nu shaak

Bottle gourd curry

Main

Egg bhurji

Egg bhurji, also known as anda bhurji, is a scrambled eggs dish which is a popular indian street food and a breakfast, lunch or dinner recipe. originating from the indian subcontinent, it is sometimes compared with the parsi dish akuri. the parsi dish akoori or akuri is very similar to egg bhurji with a few differences. just like bhurji, akuri is filled with many aromatics like ginger, onion and other spices. however, bhurji eggs are cooked until dry, whereas akoori eggs are cooked less while still runny. the difference lie in its preparation and addition of sautéed chopped onions, chilies and optional spices.bhurji can be found at highway rest stops and street food stalls across india, sometimes served alongside slices of white bread. heavy with tomatoes, chilies, onion, and fragrant spices, these scrambled eggs make for a substantial and satisfying meal, in a matter of minutes. egg bhurji goes well with hot chapati, paratha, dinner rolls or buttered toast.

Breakfast

Fafda

Fafda (gujarati: ફાફડા) is a popular gujarati snack. in many festivals, fafda is the most preferred snack. fafda is rectangular in shape and yellowish in complexion.

Side, Snack, Appetizer

Fafda

Fafda (gujarati: ફાફડા) is a popular gujarati snack. in many festivals, fafda is the most preferred snack. fafda is rectangular in shape and yellowish in complexion.

Side, Snack, Appetizer

Fafda chutney

Chutney served with fafda, crispy chickpea flour snacks

Side, Snack, Appetizer

Farali pattice

Potato balls stuffed with a mixture of coconut, nuts, dried fruit, coriander, chili paste

Main

Frankie

A kati roll (sometimes spelt kathi roll; bengali: কাঠি রোল) is a street-food dish originating from kolkata, west bengal. 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, kathi roll has become popular fast food found in indian take-out restaurants.

Side, Snack, Appetizer

Frankie

A kati roll (sometimes spelt kathi roll; bengali: কাঠি রোল) is a street-food dish originating from kolkata, west bengal. 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, kathi roll has become popular fast food found in indian take-out restaurants.

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.

Dessert, Sweet

Ghari

Ghari or surati ghari is a sweet gujarati dish from surat, gujarat, india. ghari is made of puri batter, milk 'mawa', ghee and sugar - made into round shapes with sweet filling, to be consumed on chandani padva festival. it is also available in many varieties and flavours such as pistachio, almond-elachi and mawa.priest nirmaladasji referred devshankar shukla to make ghari in 1838. ghari was prepared by the devshankar shukla for tatya tope to provide extra strength to the freedom fighter's soldiers in 1857. however, it began to be consumed during inauspicious occasions too, particularly by people of some castes in the crematorium for peace to the soul of the dead.

Main

Gujarati dal

Spicy, sweet and tangy lentil curry, serve with rice

Main

Gujarati kadhi

Dessert, Sweet

Gujia

Gunjiya, gughara,pedakiya, karanji, kajjikayalu,somas,karjikayi is a sweet deep-fried dumpling, native to the indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. the earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. the preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. it is especially made and consumed during teej, holi and chhath in india.

Dessert, Sweet

Gundar pak

Gum acacia fudge

Main

Haldi ki sabji

Fresh turmeric root in yogurt curry

Dessert, Sweet

Halwasan

Sweet confections made with wheat, milk, semolina, dry fruit and nuts

Side, Snack, Appetizer

Handvo

Handvo (gujarati: હાંડવો) is a savory vegetable cake originating from gujarat, india. it is a part of the gujarati cuisine. it is often made with a bottle gourd filling, though many other vegetables can be added. sometimes crushed peanuts are also added.

Breakfast

Handvo

Handvo (gujarati: હાંડવો) is a savory vegetable cake originating from gujarat, india. it is a part of the gujarati cuisine. it is often made with a bottle gourd filling, though many other vegetables can be added. sometimes crushed peanuts are also added.

Main

Handvo

Handvo (gujarati: હાંડવો) is a savory vegetable cake originating from gujarat, india. it is a part of the gujarati cuisine. it is often made with a bottle gourd filling, though many other vegetables can be added. sometimes crushed peanuts are also added.

Dessert, Sweet

Ice gola

Frozen fruit slush pops, many different flavors

Main

Kaju curry

Cashew curry

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

Khaman

Khaman is a food from the gujarat state of india. it is a very popular snack. khaman is made from freshly ground channa daal or channa gram flour, lemon juice, semolina, and curd, asafoetida and chili peppers.

Side, Snack, Appetizer

Khandvi

Khandvi (gujarati: ખાંડવી khāṇḍvī), also known as patuli, dahivadi or suralichi vadi (marathi: सुरळीची वडी), is a savory snack in maharashtrian cuisine as well as in gujarati cuisine of india. it consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. khandvi is readily available across india and is commonly eaten as an appetizer or snack. many people choose to buy it from local shops rather than preparing it at home. it is sometimes served with garlic chutney.

Side, Snack, Appetizer

Khatta dhokla

Small savory cakes made with a fermented dal and rice batter, chili peppers, ginger, spices

Breakfast

Khatta dhokla

Small savory cakes made with a fermented dal and rice batter, chili peppers, ginger, spices

Side, Snack, Appetizer

Khichdi

Khichdi or khichri (hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], bengali: খিচুড়ি, kannada: ಹುಗ್ಗಿ, huggi) is a dish in south asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. in indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. hindus, mainly from north/northwest, who avoid eating grains during fasting, eat sabudana khichri made from sago. in the southern part of india, however, the word khichri is not that popular. while people of tamil nadu and andhra regions cook pongal, and kannadigas prepare huggi which is mung dal khichidi and bisi bele bhath, a pigeon pea variation with vegetables, keralites have no similar dish. khichri is a salty porridge. dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.khichdi was the inspiration for anglo-indian kedgeree and was said to be related to the egyptian koshary, though the latter has more italian influence.

Side, Snack, Appetizer

Khichu

Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. it is made from rice flour, however, other flours are sometimes used. the snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as papad khar (an alkaline salt with major components as sodium carbonate and sodium bicarbonate) and then steaming the lump. it is often served with oil and chilli powder. the name khichiyu or khichu is derived from the ductile nature of the dough. (khinch in indic languages means to pull.) papad made from this dough are known as khichiya papad. khichu is traditionally eaten during the monsoon season.

Side, Snack, Appetizer

Kopra

Fried potato and coconut balls

Dessert, Sweet

Kopra pak

Coconut fudge

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

Dessert, Sweet

Lapsi

Sweet cracked wheat porridge

Main

Lasaniya batata

Spicy garlic potato curry

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Breakfast

Lilva kachori

Deep-fried dumpling filled with pigeon peas, lentils (dal), onion

Side, Snack, Appetizer

Lilva kachori

Deep-fried dumpling filled with pigeon peas, lentils (dal), onion

Dessert, Sweet

Magaj

Gram flour confection with nuts

Main

Maghaz

Maghaz (hindi: मग़ज़, urdu: مغز, bengali: মগজ), also known as bheja (hindi: भेजा, urdu: بھیجا), is an offal dish, originating from the indian subcontinent, popular in pakistani, bangladeshi, and indian cuisine. it is the brain of a cow, goat or sheep served with gravy. in the hyderabadi cuisine of india, maghaz masala (bheja fry) is a deep fried goat brain delicacy. mogoz bhuna is a popular dish in bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. almonds and pistachios are often added.

Side, Snack, Appetizer

Makai no chevdo

Refers to two different dishes: 1) corn porridge with spices, chili peppers, cinnamon, cloves, coriander, 2) cornflakes chivda, a spiced cornflakes snack mix

Dessert, Sweet

Malai peda

Fudge-like sweets made from dried whole milk (powdered milk)

Side, Snack, Appetizer

Mangodi

Sandige () or vadagam is a fried snack, originating from the indian subcontinent, popular in karnataka, andhra pradesh and tamil nadu. it is also served as an accompaniment with meals.

Main

Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in hyderabad, india and part of hyderabadi cuisine. it is prepared from tender mutton with bone. it is thin soup. the soup has become one of the starters at hyderabadi weddings.

Side, Snack, Appetizer

Masala idli

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

Breakfast

Masala idli

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

Main

Masala khichdi

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

Side, Snack, Appetizer

Masala vada

Chana dal fritters with onions, herbs and spices

Dessert, Sweet

Mathura peda

Mathura peda is a north indian sweet dish that originated from mathura in india. in north india sweets prepared from mawa (khoya) 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 attract the visitors.

Main

Methi dal

Fenugreek, lentil and vegetable curry

Side, Snack, Appetizer

Methi na gota

Fenugreek and chickpea fritters

Side, Snack, Appetizer

Mirchi vada

Mirchi bada is a spicy indian snack consisting of chili (mirchi) and potato or cauliflower stuffing battered and fried, served hot with tomato sauce or occasionally with mint and tamarind chutney. banana pepper is used for making mirchi bada. the mirchi bada of jodhpur, rajasthan is famous, as the water in that region lends it a unique taste. it combines well with another jodhpur speciality, mawa kachori, dipped in sugary syrup.

Breakfast

Misal pav

Misal pav (marathi: मिसळपाव) is a popular dish from maharashtra. it consists of misal (a spicy curry usually made from moth beans) and pav (a type of indian bread roll). the final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). it is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. it is served as a breakfast dish, as a snack and also as a full meal.

Side, Snack, Appetizer

Misal pav

Misal pav (marathi: मिसळपाव) is a popular dish from maharashtra. it consists of misal (a spicy curry usually made from moth beans) and pav (a type of indian bread roll). the final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). it is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. it is served as a breakfast dish, as a snack and also as a full meal.