Dessert, Sweet

Aktori

Sweetened thick buckwheat pancakes or squares

Main

Aloo palda

Potatoes in yogurt curry

Side, Snack, Appetizer

Amrood chutney

Guava chutney

Main

Anardana curry

Curry with dried pomegranate seed powder or fresh pomegranate seeds, made with chicken (murg anardana, murgh anardana), potatoes (aloo anardana), okra, vegetables, chickpeas (chana)

Main

Arbi kadhi

Colocasia (taro) root curry

Main

Arhar dal

Pigeon pea curry

Main

Auriya kadoo

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

Main

Baadi

Buckwheat porridge, made with buckwheat flour (choon, kwada ka ata, mandua ka atta, mandua flour), serve with gahat ki dal or phaanu

Breakfast

Babru

Deep-fried flatbread stuffed with black lentils

Side, Snack, Appetizer

Babru

Deep-fried flatbread stuffed with black lentils

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

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

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

Chana madra

Chickpeas in yogurt curry with coconut, almonds, raisins

Main

Chane ka khatta

Chandrakanti is a deep-fried dessert made from green gram and rice flour. it is a sweet dish originally from coastal odisha in eastern india.

Main

Chha gosht

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of middle eastern cuisine, central asian cuisine and cuisine of the indian subcontinent. the word stems from the persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.in india, most gosht dishes include goat or mutton. in india, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the english-speaking world. when indian dishes are adapted for western diners, lamb is the meat most often used in the adaptation. this has led to a common misconception that gosht means "lamb".the popular indian subcontinental dish of biryani as well as the afghan dish of biryan use gosht as a primary ingredient.some dishes include: bhuna gosht, a curry with a thick, reduced sauce karahi or kadhai gosht, cooked in a traditional round-sided pot raan gosht, roasted leg of mutton dal gosht, with lentils or peas nihari gosht, a meat stew rara gosht, roasted mutton curry saag gosht, with cooked spinach leaves or mustard greens biryani gosht, especially the non-vegetarian version of it

Main

Dham

Dhaam is a traditional feast celebrated in the indian state of himachal pradesh. dhaam is prepared and served on every joyful event or celebration in the family. temples also serve dhaam on most of the religious festivals or auspicious dates. himachali food varies from region to region. the cuisine of himachal pradesh is largely based on the climate and topography of the state. while the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. amongst festive food, the traditional meal, dham (lunch served in traditional occasions) finds instant mention. the traditional dham is celebrated with great enthusiasm. the dham offers one with an opportunity to be acquainted with the various delicacies of the state. dham is cooked only by botis (a particular caste of brahmins who are hereditary chefs). preparation for this elaborate mid-day meal begins the night before. the utensils used for cooking the food are normally brass ones called "batohi", "baltohi" or "charoti" in local languages. it is served in courses to people who sit on floor. the food is served on leaf plates called pattal or pattlu (in local himachali language). the dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one's appetite. the traditional dham differs in every region of the state. the typical menu for dham would start with rice, sambhar and a madra of rajma (red kidney beans) or chole (chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices. this is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jaggery, paneer made by adding dahi and butter, curry, mukand bari, chohraiyan ka khatta. the dham ends with the mitha bhaat (dessert) (bhaat means rice in himachali language) – mithdee, a particular dish of sweet rice (made of boondi or bread crumbs etc.). dham is a mid day meal served to the people in himachali culture on the occasions of marriage, birthday party, retirement party or any religious days. in dham firstly cooked rice and a type of dal called moong dal is served. after that a kidney bean shaped pulse known as rajma (madra) is also served and then palda, khatta, maa ki daal (urad) and at the end meetha bhaat which means dessert is served including kheer made up of rice, milk and sugar. it is different in every district, mandeali dham is delicacy of mandi district, kullvi dham and kangri dham are famous in kullu and kangra respectively.

Drink

Gahat ka shorba

Spiced horsegram lentil drink, it is believed to help remove kidney stones

Side, Snack, Appetizer

Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Side, Snack, Appetizer

Gucchi

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order pezizales (division ascomycota). these distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. morels are prized by gourmet cooks, particularly in catalan and french cuisine. due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate northern hemisphere, in particular north america, turkey, china, the himalayas, india, and pakistan where these highly prized fungi are found in abundance. typified by morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. current molecular phylogenetics suggest there might be over seventy species of morchella worldwide, most of them exhibiting high continental endemism and provincialism. the genus is currently the focus of extensive phylogenetic, biogeographical, taxonomical and nomenclatural studies, and several new species have been described from australia, canada, cyprus, israel, spain, and turkey.

Side, Snack, Appetizer

Kafal

Morus, a genus of flowering plants in the family moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. generally, the genus has three well-known species ostensibly named for the fruit color of the best-known cultivar: white, red, and black mulberry (morus alba, m. rubra, and m. nigra, respectively), with numerous cultivars. m. alba is native to south asia, but is widely distributed across europe, southern africa, south america, and north america. m. alba is also the species most preferred by the silkworm, and is regarded as an invasive species in brazil and the united states.the closely related genus broussonetia is also commonly known as mulberry, notably the paper mulberry (broussonetia papyrifera).

Main

Kali dal

Black lentils stewed with onion, tomatoes, garlic, ginger, chili peppers and spices

Side, Snack, Appetizer

Kasrod

Fiddleheads or fiddlehead greens are the furled fronds of a young fern, harvested for use as a vegetable. left on the plant, each fiddlehead would unroll into a new frond (circinate vernation). as fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.fiddleheads contain a compound associated with bracken toxicity. the fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a fiddle. it is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.

Main

Khatta jimikand

Sour and tangy yam curry

Main

Khatta meat

Sour mutton curry made with amchoor (mango powder) or anardana (dried pomegranate seeds), may be used with other meats, for example, goat

Side, Snack, Appetizer

Kolthia

Steamed brown lentil dumplings, made with chili peppers, ginger, potatoes, taro

Main

Kullu trout

Marinated and pan-fried trout

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Dessert, Sweet

Mittha

A sweet rice, raisin, nut and dried fruit dessert

Main

Pahadi chicken curry

Chicken in a thick yogurt curry/gravy with cardamom, coriander, turmeric

Breakfast

Patande

Solan is a city in the indian state of himachal pradesh and the district headquarters of solan district. it is located 45.5 kilometres (28 mi) south of the state capital, shimla. solan has an average elevation of 1,284 metres (4,213 ft). the city is situated between chandigarh (joint capital of punjab and haryana) and shimla (state capital) on the kalka-shimla national highway-5. the narrow-gauge kalka-shimla railway passes through solan. located on the punjab-himachal border, solan is nestled in the shivalik hills of the himalayas. solan was originally the capital of the princely state, baghat. a defining feature of solan, is its ancient temples and monasteries. the shoolini mata temple and jatoli shiv temple are popular attractions for tourists. one of the most famous monasteries in this region is the yundung monastery. the hill-town is named after the hindu goddess shoolini devi ~ who is a manifestation of goddess durga in her warrior aspect. shoolini, when translated literally, means 'the goddess wielding the spear'. every year in june, a fair venerating the goddess is held, featuring a 3-day melā at the central thodo ground. solan is known for the production of quality mushrooms, as a result of the vast mushroom farming in the area, as well as the directorate of mushroom research (dmr) situated at chambaghat. due to this fact, solan is also known as the "mushroom city of india". solan is also called the "city of red gold", due to the bulk production of tomatoes in the area.the city has one of the oldest breweries in the country, and also has a 300-year-old fort located at the top of a hill.

Side, Snack, Appetizer

Patrode

Colocasia leaves with a spiced rice mixture, may be rolled, mixed, similar to patra in gujuart

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.

Main

Rajma madra

Kidney bean and curd curry

Main

Sepu vadi

Lentil dumplings in spinach curry with dill and yogurt

Side, Snack, Appetizer

Sidu

Stuffed flatbread or steamed rolls, filled with a mixture of paneer, peas, nuts, chili peppers, spices

Drink

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Main

Thenthuk

Thenthuk (tibetan: འཐེན་ཐུག་, wylie: then thug) or hand-pulled noodle soup (thukpa), is a very common noodle soup in tibetan cuisine, especially in amdo, tibet where it is served as dinner and sometimes lunch. the main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. vegetable thenthuk is a common modern day option too.

Main

Thukpa

Thukpa (tibetan: ཐུག་པ ; nepali: थुक्पा; ipa: /tʰu(k̚)ˀ˥˥.pə˥˥/ ) is a tibetan noodle soup, which originated in the eastern part of tibet. amdo thukpa (especially thenthuk) is a famous variant amongst the indians (especially ladakhis and sikkimis), tibetans and nepalese. there are numerous varieties of thukpa which includes: thenthuk (tibetan: འཐེན་ཐུག་, wylie: 'then thug): hand-pulled noodle gyathuk (tibetan: རྒྱ་ཐུག་, wylie: rgya thug): chinese noodle thuppa (nepali: थुप्पा) thugpa (tibetan: བག་ཐུག་, wylie: bag thug): hand-rolled pinched noodle (like gnocchi) drethug (tibetan: འབྲས་ཐུག་, wylie: 'bras thug)

Side, Snack, Appetizer

Til chutney

Sesame seed chutney

Side, Snack, Appetizer

Tingmo

Tingmo (standard tibetan: ཀྲིན་མོག) is a steamed bread in tibetan cuisine. it is sometimes described as a steamed bun that is similar to chinese flower rolls, with a soft and fluffy texture. it does not contain any kind of filling. a tingmo with some type of filling, like beef or chicken, is called a momo. tingmo are often paired with vegetable dishes, meat dishes, dal dishes, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). it is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the tibetan language) and "momo" ("dumpling" in the tibetan language).

Main

Tudkiya bhath

Mixed rice with lentils, potatoes, onions, yogurt, spices