Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

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 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

Main

Aloo kachori

Flatbread stuffed with potatoes and spices

Main

Aloo methi

Potatoes with fenugreek leaves

Side, Snack, Appetizer

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Breakfast

Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Dessert, Sweet

Alsi pinni

Pinni is a type of punjabi and north indian cuisine dish that is eaten mostly in winters. it is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. raisins may also be used. urad dal pinni is a variety of pinni.pinni is also a general term for desserts or sweets prepared in a round shape.

Breakfast

Amritsari kulcha

Potato-filled flatbread

Side, Snack, Appetizer

Amrood chutney

Guava chutney

Main

Arhar dal

Pigeon pea curry

Dessert, Sweet

Badam halwa

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

Side, Snack, Appetizer

Bajra aloo roti

Millet, potato and vegetable flatbread, serve hot with butter

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

Bajre ki roti

Millet flour flatbread, serve with papaya chutney, garlic chutney

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

Breakfast

Bedmi

Savory fried black lentil flatbread

Side, Snack, Appetizer

Bedmi

Savory fried black lentil flatbread

Side, Snack, Appetizer

Besan chilla

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

Breakfast

Besan chilla

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

Side, Snack, Appetizer

Besan masala roti

Spicy chickpea and wheat flour flatbread

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bharwan tinda

Stuffed apple gourd

Dessert, Sweet

Boondi laddu

Fried balls of sweetened gram flour

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.

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

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

Chole kulche

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

Side, Snack, Appetizer

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Dessert, Sweet

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

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

Dahi aloo

Potatoes in a yogurt or curd 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).

Main

Dahi chicken

Chicken in yogurt- or curd-based curry

Main

Dal bukhara

Creamy black lentil curry

Dessert, Sweet

Daulat ki chaat

Dessert made with condensed milk foam

Main

Dodkyacha bhaat

Rice with ridge gourd

Main

Gajar methi ki sabzi

Stir fried fenugreek and carrots

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.

Side, Snack, Appetizer

Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Main

Green moong dal

Green lentil curry

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.

Breakfast

Halwa poori

Deep-fried flatbread served with sweet halwa confections

Main

Hara dhaniya cholia

Cilantro and green chickpea curry

Dessert, Sweet

Haryanvi pancake

Sweet pancakes, serve with dried fruit

Drink

Kachi lassi

A drink made with sweetened milk and rose syrup

Side, Snack, Appetizer

Kachri ki chutney

Wild cucumber chutney

Side, Snack, Appetizer

Kachri ki sabzi

Stir fried wild cucumber and spices

Main

Kadai paneer

Paneer cheese curry

Main

Kadhi chawal

Kadhi chawal ("curd curry with rice") is a popular dish from india and pakistan. kadhi is prepared by mixing curd, besan (chickpea flour) and different spices. it is served with boiled rice and is very popular in northern and western states of india. it usually has a thick consistency and contains fritters (pakora). kadhi in gujarat & maharashtra is savoury & sometimes do not have any fritters. fritters for kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

Side, Snack, Appetizer

Kathi roll

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.

Dessert, Sweet

Kheer kadam

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

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.

Main

Laal maans

Laal maans (hindi: लाल मांस; lit. "red mutton") is a meat curry from rajasthan, india. it is a mutton curry prepared in a sauce of yoghurt and hot spices such as red mathania chillies. this dish typically is very hot and rich in garlic. the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in rajasthan and eaten in the winter months).chef bulai swain said that: "traditionally, laal maas was made with wild game meat (jungli maas), such as boar or deer and chillies were used to veil the gamy odour of the meat. it was a favourite among the royalties. while the spicy flavour is remained intact now, the meat used is tender mutton."

Side, Snack, Appetizer

Lachha paratha

Layered flatbread

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Drink

Lassi

Lassi (pronounced [ləsːi]) is a regional name for buttermilk, the traditional dahi (yogurt)-based drink in the indian subcontinent. lassi is a blend of yogurt, water, spices and sometimes fruit. salty lassi is similar to doogh, while modern sweet lassi is like milkshakes. lassi may be infused with cannabis in the form of bhang.

Main

Lauki chana dal

Bottle gourd and lentil curry

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Dessert, Sweet

Makhana kheer

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

Dessert, Sweet

Malai peda

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

Main

Mango dal

Curry with unripe mango lentils, spices, chili peppers

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.

Breakfast

Masala idli

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

Side, Snack, Appetizer

Masala idli

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

Main

Matar masala

Green peas curry

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, 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.

Dessert, Sweet

Mawa barfi

Fudge-like confection made with milk solids and sugar

Dessert, Sweet

Meethe chawal

Sweetened rice dish

Drink

Milk

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Side, Snack, Appetizer

Missi roti

Spiced gram flour flatbread, serve with butter, curry, pickles

Breakfast

Missi roti

Spiced gram flour flatbread, serve with butter, curry, pickles

Main

Mix dal

Curry made with several different pulses such as chana dal, toor dal, masoor dal, moong dal, urad dal, serve with jeera rice, flatbread

Dessert, Sweet

Moong dal halwa

A sweet yellow lentil dish with saffron, cardamom and ghee

Side, Snack, Appetizer

Naivedhya

Prasada (sanskrit pronunciation: [pɽɐsaːdɐ], sanskrit: प्रसाद, prasāda), prasadam or prasad is a religious offering in both hinduism and sikhism. most often prasada is vegetarian food consumed by worshippers after worship. mahaprasada (also called bhandarā) in hinduism, similar to the langar in sikhism, is the consecrated food offered to the deity in a hindu temple which is then shared and eaten by the masses without discrimination.prasada is closely linked to the term naivedya (sanskrit: नैवेद्य), also spelt naivedhya, naibedya or naived(h)yam. the food offered to god is called naivedya, while the same food sanctified and returned by god as a blessing is called prasada.

Side, Snack, Appetizer

Namak para

Nimki or nimkin (or namkin), also namak para (or namakpare) is a crunchy savoury snack eaten in the indian subcontinent. it is also referred as mathri sometimes in some parts of punjab and uttar pradesh. namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. it requires approximately 10 minutes to prepare and 20 minutes to cook. the appearance, taste, and texture can be compared to that of samosa pastry. other seasonings can be added to the mathri as well, e.g. dried fenugreek leaves, dried mint leaves, etc. the name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda. namak para is one of the favorite snack among most indian kids.

Breakfast

Neer dosa

Neer dosa, literally meaning water dosa in tulu and kannada is a crêpe prepared from rice batter. neer dosa is a delicacy from tulu nadu and part of mangalorean cuisine.

Side, Snack, Appetizer

Neer dosa

Neer dosa, literally meaning water dosa in tulu and kannada is a crêpe prepared from rice batter. neer dosa is a delicacy from tulu nadu and part of mangalorean cuisine.

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

Paneer jalebi

Jalebi made with fresh paneer (cottage cheese)

Main

Paneer lababdar

Paneer cheese curry with cashews, onions, tomatoes, chili peppers, spices

Dessert, Sweet

Petha

Petha (hindi: पेठा pronounced [ˈpeːʈʰa]) is a translucent soft candy from indian subcontinent made from ash gourd or white pumpkin, or simply petha in hindi and urdu).

Main

Pindi chole

Spicy chickpea curry

Dessert, Sweet

Pinni

Pinni is a type of punjabi and north indian cuisine dish that is eaten mostly in winters. it is served as a dessert and is made from desi ghee, wheat flour, jaggery and almonds. raisins may also be used. urad dal pinni is a variety of pinni.pinni is also a general term for desserts or sweets prepared in a round shape.

Side, Snack, Appetizer

Pyaaj kachori

Pyaj kachori (rajasthani: कांदा कचोरी, pronounced as kaandaa k-chō-rē) (onion kachori) is a kind of rajasthani kachori, a fried pastry filled with a spicy onion filling. it is a spicy snack food from jaipur. popularity of this snack dish increased in other parts of north india when rajasthani restaurants and food outlets opened throughout india. pyaz ki kachori is a very popular morning breakfast of large number of peoples of rajasthan. steaming hot spicy pyaz ki kachori, in circular shape are available in maximum namkeen shops of the state.

Side, Snack, Appetizer

Raj kachori

Large fried flatbread stuffed with potatoes, curry, vegetables, chutney, curd, yogurt, chickpeas

Side, Snack, Appetizer

Ram ladoo

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