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Side, Snack, Appetizer
Aam ki launji
Green mango chutney, pickle or relish
Main
Aloo bharta
Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.
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.
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.
Aloo tamatar sabji
Potato and tomato curry
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).
Badam halwa
A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron
Bafauri
Steamed spiced dal snacks, serve with dipping sauce
Bajra roti
Flatbread made with pearl millet flour
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.
Batata vada
Drink
Bel ka sharbat
Wood apple energy drink
Besan sev
Crispy noodles made with gram flour
Bharwa karela
Stuffed bitter gourd, filled with spices, herbs, onion
Bhopali gosht korma
Bhutte ka kees
Grated corn porridge cooked with ginger, chili peppers and spices
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.
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.
Chole kulche
White pea curry served with kulche flatbread (wheat flour flatbread)
Condensed hot almond milk
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.
Dal bafla
Bafla are dough balls that are boiled before baking (in contrast to dal baati, which are only baked), serve with dal, desi ghee, ladoo
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).
Garadu chaat
Fried garadu root
Garadu masala
Cumin, ginger, chili powder, asafoetida, black salt, rock salt, use with garadu chaat, fruit, yogurt, raita
Gatte ki sabji
Gram flour dumplings in curry
Haldi ki sabji
Fresh turmeric root in yogurt curry
Imarti
Amriti (bengali: অমৃতি) is a sweet from india. it is made by deep-frying vigna mungo flour batter in a circular flower shape, then soaking in sugar syrup. alternative names include amitti, amriti, emarti, omritti, jahangir and jhangiri/jaangiri. this dish is not to be confused with jalebi which is thinner and sweeter than imarti. amitti is a popular iftar item in bangladesh. it is a specialty of sylheti desserts for iftari that is made without any food color.
Breakfast
Indori poha
Indori poha (poha of indore) is a type of flattened (beaten) rice that is likely to have originated in indian metropolis of indore. it contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev, usal, sliced onions and fennel seeds.unlike the other varieties of poha found across india, indori poha is cooked in steam instead of being cooked directly with other ingredients. this provides indori poha its distinct taste, softness, and flavor. vendors generally prefer pea instead of peanuts as opposed to the traditional pohay of india. indori poha is generally served with jalebi.
Jalebi
Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.
Kaccha kebab
Minced mutton kebabs, skewered and grilled or shaped into patties
Kaju curry
Cashew curry
Khas khas ka halwa
Poppy seed dessert, a porridge made with powdered poppy seeds, sugar and milk
Khurmi
Balushahi is a traditional dessert originating from the indian subcontinent. it is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. in south india, a similar pastry is known as badushah.
Kopra
Fried potato and coconut balls
Kopra pak
Coconut fudge
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.
Kusli
Empanada-like snacks filled with a mixture of coconut, raisins, ground almonds, ghee and sugar
Lahsun ki chutney
Spicy garlic chutney with tomatoes, chilies and spices
Lal bhaji
Stir fried amaranth greens with onion, sprouts, garlic, spices, chili peppers
Lauki chana dal
Bottle gourd and lentil curry
Lauki halwa
Bottle gourd or opo squash sweet
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.
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.
Masala idli
Rice cakes, cut into pieces and stir fried with a gravy made with onions, tomatoes, chili peppers and spices
Masala khichdi
A one-pot meal of rice with vegetables, lentils and spices
Matar masala
Green peas curry
Mathri
Mathri (rajasthani: मठरी, hindi: मठी, mathi) is a rajasthani snack. it is a kind of flaky biscuit from north-west region of india. once available only in selected places, mathi or mathri as its often called, is now available in almost all sweet shops in india. it is made from flour, water, and, optionally, carom seeds. the creation of this snack was influenced by the need for food that will stay edible for days. the finished products are often stored in big jars at room temperature. mathri is a popular snack to take along during travels. mathri is served with mango, chilli or lemon pickle along with tea. it is also served at marriages and poojas. masala mathri is a variant of mathri with spices added to make it more crispy. mathri is also available in different flavours, such as fenugreek leaves (methi), pickle (achari mathri), cumin (jeera) and masala (mixed spices). it is one of the most popular snacks in north india, and is part of most marriage cooking or religious occasions like karva chauth and even as tea-time snack.
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.
Mattha
Mattha (bengali: মাঠা, romanized: māṭhā, hindi: मट्ठा, romanized: maṭṭhā) is a beverage, originating from the indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. plain buttermilk is also called mattha in the indian states of bihar, tripura, uttar pradesh and west bengal. ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar.mattha may also be smoked before serving for flavour. it is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. mattha is similar to chaas, which is also called chhanch or ghol, but spicier and is known as mohi in nepal.
Mawa barfi
Fudge-like confection made with milk solids and sugar
Mawa bati
Ball-shaped fried mawa (milk solids) stuffed with nutsand cardamom, then soaked in sugar syrup
Mawa jalebi
Spiral-shaped fried dough that is made with a wheat flour and mawa (milk solids) batter, then soaked in sugar syrup
Medu vada
Medu vada (pronounced [meːd̪ʊ vəɽaː]; lit. 'soft vada') is a south indian breakfast snack made from vigna mungo (black lentil). it is usually made in a doughnut shape, with a crispy exterior and soft interior. a popular food item in south indian cuisine it is generally eaten as a breakfast or a snack.
Methi matar malai
Fenugreek and green peas in a cream sauce with cashews, garlic, onion, chili peppers
Mogar
Split yellow gram with raw mango, commonly eaten with aamras (mango pulp dish)
Mutton pulao
Mixed rice with mutton
Namkeen
Fried snacks with sev, many different types
Nukti
Boondi is an indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert.in sindh, the dish is referred to as nukti (sindhi: نڪتي, dhatki: نڪتي | नुक्ती). in rajsthan, the dish is referred to as nukti. in nepali it is referred as buniya (बुनिया).
Onion sabji
Onion in spicy yogurt curry
Palak puri
Puffy fried spinach flatbread
Palm wine
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.
Poha
Pohaa, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating from the indian subcontinent. rice is parboiled before flattening so that it can be consumed with very little to no cooking. these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. the thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. this easily digestible form of raw rice is very popular across india, nepal and bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of indian cuisine styles, some even for long-term consumption of a week or more. flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. the lightly fried variety is a standard breakfast in malwa region (surrounding ujjain and indore) of madhya pradesh. it can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. in villages, particularly in chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. indori poha from indore is quite famous in the country and is eaten with a crispy snack called sev. in maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.
Poha masala
A sweet and tangy spice mix used to make indori poha (flattened rice and spice breakfast meal)
Rajbhog
Saffron-flavored paneer and semolina balls filled with dry fruit and nuts, soaked in syrup
Ram ladoo
Yellow lentil and bengal gram fritters, serve with green (coriander and mint) chutney and hot chai
Sabudana khichdi
Sago (tapioca) pearls with dal, potatoes, mustard, chili peppers, peanuts, spices
Sambar powder
Mix of spices that is used to add flavor to sambar dishes
Sambar vada
Urad dal (black lentil) fritters shaped like a doughnut and either served with or in sambar (stew)
Seekh kabab
The seekh kebab (pashto: سیخ کباب, urdu: سیخ کباب, hindi: सीख कबाब) is a type of kebab, popular in south asia, originating in india pakistan and afghanistan. it is made with spiced, minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled. it is typically cooked on a mangal or barbecue, or in a tandoor.
Shahi shikanji
Milk, dahi (yogurt) and dry fruit (not a lemonade like shikanji), can also have mango, gulab
Shakkar pare
Deep-fried dough, can be sweet, spicy, sour
Sindhi kadhi
Vegetables in yogurt curry
Sugarcane juice
Sugarcane juice is the liquid extracted from pressed sugarcane. it is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as southeast asia, the indian subcontinent, north africa, and latin america. sugarcane juice is obtained by crushing peeled sugar cane in a mill and is one of the main precursors of rum. in the united states where processed sugarcane syrup is used as a sweetener in food and beverage manufacturing, "evaporated cane juice" is considered by the food and drug administration (fda) to be a misleading term for "sugar" on product labels because the fda regards "juice" as a liquid derived from fruits or vegetables; the preferred term is "cane sugar".
Sulfi drink
Sulfi tree sap beverage, can be fermented
Suran ki sabji
Thecha
Thecha is a spicy condiment prepared in the state of maharashtra. it has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. traditional recipes call for the ingredients to be crushed or pounded in metal or mortar pestle, but modern kitchens often rely on grinding in food processors. it is served with dishes like pithla bhakri. or is eaten with bhakri. a regional variation is the varhadi thecha. it has been described by sanjeev kapoor as a popular relish. it gets spoilt after 10 to 15 days
Tikhur barfi
Arrowroot confections
Til chikki
Sesame brittle, a sweet sesame seed and jaggery snack
Til ki barfi
Fudge-like sweet with sesame seeds
Til ladoo
Ball-shaped sweets made with sesame seeds and peanuts
Urad dal rice
Rice with black lentils, coconut and spices
Zafrani pulao
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. saffron rice is found in the cuisines of many countries (in one form or another). the recipe is similar to plain cooked rice with addition of ingredients.
Zarda
Zarda (hindi: ज़र्दा, urdu: زردہ, bengali: জর্দা ) is a traditional boiled sweet rice dish, native to the indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamoms, raisins, pistachios or almonds. the name zarda comes from persian word 'zard' زرد meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. zarda is typically served after a meal. in the indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. it is quite similar to sholezard, a traditional iranian dessert, and zerde, a traditional turkish dessert. often in pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors. additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious occasions. there also is a popular use of raisins, and other dried fruits to dish. dating back to mughal india, zarda had a variation with an addition of small fried sweetmeat pieces called 'mutanjan'. this dish was a favourite of emperor shahjahan and was often made on his request. this rice dish was made for guests at special banquets. the assyrian people also prepare this dish (with the same name), typically made while fasting during lent—thus prepared without dairy products.
