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Side, Snack, Appetizer
Aloo chokha
Mashed potatoes with chili peppers, onions and spices
Aloo chop
A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.
Main
Aloo gobi
Aloo gobi (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gob(h)i), and indian spices. it is popular in indian cuisine. it is yellowish in colour due to the use of turmeric, and occasionally contains kalonji and curry leaves. other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. there are a number of variations and similar dishes.
Dessert, Sweet
Anarsa
Anarsa or hilsa is an indian rice-based biscuit. it is commonly associated with the hindu festival of diwali in maharashtra and bihar, along with other special occasions. its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).
Arhar dal
Pigeon pea curry
Baji
Baji (nepal bhasa: बजि, nepali: चिउरा, chiura, english: flattened rice) is a type of beaten rice eaten in nepal. the most common word for it, and the one visitors to nepal will generally encounter, is "chiura." "baji" is the term used by the newar culture in the kathmandu valley. rice is a staple in nepal, as throughout south asia. the grain is incorporated into everyday life, festivals, and rituals. chiura is a common snack among farmers and workers in rural nepal. the snack is made by pounding rice. the dish can be served with yogurt, curry, and or meat. often chiura is paired with tea as a mid-morning snack in the fields. chiura holds an important place in the traditional nepali wedding ceremony. chiura is usually included in the brideprice, any valuables or wealth given to the bride’s family by the groom. after the initial wedding ceremony, the families escort the bride back to the groom’s house. during this procession, the pounded rice ceremony occurs. the bride and groom are seated next to one another, and the bride is given the chiura. the groom then formally asks the bride to give him the chiura. he will ask this two more times, each time using a form of “you” that indicates a lowering of her social status. this ceremony reiterates the fact that the woman’s social ranking has dropped far below its original status.
Bamboo shoot fritters
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. fritters are prepared in both sweet and savory varieties.
Bamboo shoots
Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.
Bara
Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).
Bhuna gosht
Mutton or goat curry
Bihari chicken curry
Chicken masala, bihari style
Chapra chutney
Red ant chutney, a mixture of red ants, larva, eggs, chilies, spices, salt
Chicken kali mirch
Black pepper chicken curry
Chilka roti
Rice and lentil flatbread
Chilli paneer
Pan-fried or deep-fried paneer cheese, prepared with soy sauce, spices, tomatoes, vegetables, chili paste
Chokha
Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)
Dalma
Lentil and vegetable curry, made with lentils, vegetable, fruit, unripe banana, eggplant, pumpkin, yam, papaya, gourd
Breakfast
Dhuska
Dhooska or dhuska is a popular deep-fried snack eaten all over jharkhand, india. the main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal and sometimes boiled potatoes. the bread is then deep fried. it is often served with any sauce or chutney. dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.
Dudhauri
Rice balls are cooked in milk, deep-fried, then soaked in syrup
Fried pumpkin flowers
Gatte ki sabji
Gram flour dumplings in curry
Ghugni
Ghugni (bengali: ঘুগ্নি, odia: ଘୁଗ୍ନି) or ghuguni (assamese: ঘুগুনি, odia: ଘୁଗୁନି) is a curry made of peas or chickpeas. different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. it is a snack native to the indian subcontinent, especially popular in eastern india (indian states of jharkhand, odisha, west bengal), northeast india (indian states of assam and tripura) and in bangladesh.
Gonghi chole
Snail curry
Drink
Handia
Handia (also handi or hadiya) is a rice beer originating from the indian subcontinent, popular in the indian states of jharkhand, bihar, odisha, madhya pradesh, chhattisgarh and west bengal.the making involves the use of ranu tablets, which is essentially a combination of about 20-25 herbs and acts as a fermentor. these ranu tablets help in the preparation of many other beverages as well. the ranu tablets are then mixed with boiled rice and left to ferment. the drink is generally ready within a week. it is served cool and has lower alcoholic strength than other indian country liquors.
Kalakand
Kalakand is an indian sweet made out of solidified, sweetened milk called khoa .
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.
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.
Litti
Litti, along with chokha, is a complete meal that originated from the indian state of uttar pradesh and later spread and became famous in bihar. it is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. it is baked over coal or wood and tossed with large amounts of ghee. although very often confused with the closely related baati, it is a completely different dish in terms of taste, texture and preparation. it may be eaten with curd, brinjal chokha, potato chokha, and papad. the litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed.herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. tasty pickles can also be used to add spice flavour. in western bihar and eastern uttar pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).detailed ingredients list dough consists of mainly atta / wheat flour baking powder ajwain / carom seeds salt ghee / clarified butter stuffing consists of mainly sattu / roasted gram flour coriander (finely chopped) chilli (finely chopped) ginger garlic paste jeera / cumin kalonji / nigella seeds ajwain / carom seeds salt little bit of lemon juice or dry mango powder and mustard oil
Litti chokha
Mahua
Madhuca longifolia is an indian tropical tree found largely in the central, southern, north indian plains and forests, nepal, myanmar and sri lanka. it is commonly known as madhūka, madkam, mahuwa, butter tree, mahua, mahwa, mohulo, iluppai or vippa chettu. it is a fast-growing tree that grows to approximately 20 meters in height, possesses evergreen or semi-evergreen foliage, and belongs to the family sapotaceae. it is adaptable to arid environments, being a prominent tree in tropical mixed deciduous forests in india in the states of odisha, chhattisgarh, jharkhand, uttar pradesh, bihar, maharashtra, andhra pradesh, madhya pradesh, kerala, gujarat, west bengal and tamil nadu.
Malpua
Malpua, or sometimes shortened to pua, is a pancake served as a dessert or a snack originating from the indian subcontinent, popular in india, nepal and bangladesh.
Mitha khaja
Layered dough is fried and soaked in syrup
Niramish
No-onion and no-garlic dishes, for example, mixed vegetables, curries
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.
Paneer tikka masala
Paneer tikka masala is an indian dish of marinated paneer cheese served in a spiced gravy. it is a vegetarian alternative to chicken tikka masala.
Panki
Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney
Patishapta
A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.
Pitha
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the indian subcontinent, common in bangladesh and india. pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). some versions may have a filling, garnish, or sauce. few may be set or shaped after cooking. they are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). pitha is especially popular in bangladesh and the eastern indian states of bihar, west bengal, odisha, jharkhand, the south indian state of kerala, and the northeast indian states, especially assam. pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. less common types of pitha are made of palm or ol (a local root vegetable).
Rugda
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. toadstool generally denotes one poisonous to humans.the standard for the name "mushroom" is the cultivated white button mushroom, agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (basidiomycota, agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some ascomycota. these gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to agaricus or their order agaricales. by extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
Sarson da saag
Sarson ka saag (as it is known in hindi/haryanvi or sarson da saag in punjabi or sareyan da saag in dogri) is a popular vegetarian dish from the northern region of the indian subcontinent. it is made from mustard greens (sarson) and spices such as ginger and garlic. it is often served with makki ki roti. sarson ka saag and makki ki roti is closely associated with jammu, himachal pradesh, haryana and punjab and is considered a special dish in entire north india. it is eaten especially in the winter season.
Sattu drink
Sattu is a type of flour, mainly used in pakistan and india. it consists of a mixture of ground pulses and cereals. the dry powder is prepared in various ways as a principal or secondary ingredient of dishes. sattu is used in vegetarian cuisine as it can be a source of protein.
Sattu paratha
Flatbread filled with sattu, a roasted gram flour mixture
Tadi
An alcoholic drink made from the flowers of the madhuca longifolia tree
Thekua
Thekua (nepali: ठेकुआ, also spelt as thokwa or thekariis), also known as 'khajuria' or 'thikari', is a dry sweet from the indian subcontinent. it is very popular in bihar, uttar pradesh and terai region of nepal.thekua is a revered prasada, offering to god, during chhath puja. it has been used as a sweet snack for centuries in these places.the main ingredients of thekua are wheat flour, chasni (melted sugar) and ghee. jaggery can sometimes be used as an alternative to sugar. dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. dough is deep fried in ghee or vegetable oil till it becomes reddish brown. it is soft when hot but hardens after it cools. it needs no preservatives and it can be preserved for several days for eating.
Tikhur barfi
Arrowroot confections
Til ki barfi
Fudge-like sweet with sesame seeds
Tilkut
Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the indian states of bihar, jharkhand, west bengal and madhya pradesh.tilkut is especially made and eaten during "makar sankranti" festival. it is made of pounded 'til' or sesame seeds (sesamum indicum) and jaggery or sugar. the best tilkut is said to be from gaya and is native to magadh region only. reference to this dry sweet is found in the buddhist literature as palala.normally, three types of tilkuts are available — the refined sugar tilkut is white in colour, the shakkar tilkut is made of unrefined sugar and is light brown in colour and the gur tilkut is made of jaggery and is dark brown in colour. each of these varieties has its own flavour. the circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri. winter is the period when sugarcane is harvested. it is also when large quantities of tilkut are made in many towns and even villages. however, as the demand persists throughout the year, smaller quantities are made round the year.
Tomato chutney
Tomato chutney is a type of chutney, native to the indian subcontinent, prepared using tomatoes as the primary ingredient. the tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south indian version. it can be prepared using ripe red tomatoes or green tomatoes. it can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored.
