Side, Snack, Appetizer

Dal tadka

Lentils cooked with tempered spices

Main

Dal tadka

Lentils cooked with tempered spices

Side, Snack, Appetizer

Dashmi roti

Sweet or savory flatbread, made with wheat flour, besan/gram flours, spices, jaggery

Dessert, Sweet

Dehrori

Fermented rice and yogurt fritters/pancakes in sugar syrup, serve with buttermilk, common during diwali

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.

Dessert, Sweet

Dharwad pedha

Dharwad peda (kannada: ಧಾರವಾಡ ಪೇಡ) is an indian sweet delicacy unique to the state of karnataka, india. it derives its name from the city of dharwad in karnataka.this sweet's history is around 175 years old. dharwad peda has been accorded geographical indication tag. its gi tag number is 80.

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.

Dessert, Sweet

Dhondas

Cucumber and coconut cake, also made with watermelon, jackfruit

Dessert, Sweet

Doce

Doce is a popular sweet prepared for in goa for various occasions. it is a part of the kuswar, a range of sweets typically prepared during christmas. it is also associated with weddings. the word doce means sweet in portuguese, the colonial language of goa. the sweet is made by stirring boiled split bengal gram, ground coconut paste, and sugar over a low flame and adding ghee while cooking. the mixture is then rolled out while still hot and cut into squares or other shapes.

Main

Dodkyacha bhaat

Rice with ridge gourd

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

Dubuk vade

Spicy curry with gram flour dumplings

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.

Main

Egg masala

Spicy curry with boiled eggs

Breakfast

Eggs Kejriwal

Toast topped with eggs, cheese, chili peppers, tomatoes and onions or salsa, several variations, created at willingdon sports club in mumbai in the 1950s

Side, Snack, Appetizer

Eggs Kejriwal

Toast topped with eggs, cheese, chili peppers, tomatoes and onions or salsa, several variations, created at willingdon sports club in mumbai in the 1950s

Side, Snack, Appetizer

Farali pattice

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

Main

Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Main

Fish koliwada

Spicy fried fish

Main

Fish tikka

Fish cooked in a tandoor oven or on a grill, may be cooked as kebabs, added to curry

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

Galouti kebab

Small pan-fried minced meat patties, seasoned with spices, rose, ginger, garlic, there are also vegetarian variations

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

Side, Snack, Appetizer

Ghavan

Rice flour crepes, may also be made with wheat flour, finger millet flour, with herbs, spices, chili peppers, coconut

Main

Ginger rice

Side, Snack, Appetizer

Goda masala

Spice mix made with onion, garlic, ginger, red and green chili peppers, turmeric and mustard seeds, originally from maharashtra

Side, Snack, Appetizer

Goli baje

Golibaje (in tulu) or mangalore bajji (in kannada) is an indian fried food made from various flours and curd. in tulu nadu region, it is known as golibaje. other names for the dish include mangalore baje. this is widely famous in andhra pradesh and telangana as mysore bonda/bajji.

Main

Green moong dal

Green lentil curry

Main

Gujarati dal

Spicy, sweet and tangy lentil curry, serve with rice

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.

Main

Haldi ki sabji

Fresh turmeric root in yogurt curry

Side, Snack, Appetizer

Halwa paratha

Flatbread and sweet halwa (e.g., suji ka halwa paste), nun chai (noon chai, salty tea) or sheer chai (sweet tea)

Dessert, Sweet

Halwasan

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

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.

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.

Dessert, Sweet

Ice gola

Frozen fruit slush pops, many different flavors

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.

Side, Snack, Appetizer

Inji puli

Injipuli is a dark brown sweet-sour and spicy keralite curry made of ginger, tamarind, green chillies and jaggery. it is also a part of tamil nadu cuisine. it is also known as puli inji in some parts of kerala, south india. it is served as part of the sadhya, or virunthu by the tamil community.

Main

Ishtu

Meat and/or vegetable stew with coconut and spices, made with chicken, lamb, goat, mutton, beef, vegetables, potatoes, serve with appam, bread

Main

Jackfruit curry

The jackfruit (artocarpus heterophyllus), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (moraceae). its origin is in the region between the western ghats of southern india, all of bangladesh, sri lanka and the rainforests of the philippines, indonesia, and malaysia.the jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. it bears the largest fruit of all trees, reaching as much as 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter. a mature jack tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. the jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. the ripe fruit is sweet (depending on variety) and is more often used for desserts. canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat".jackfruit is commonly used in south and southeast asian cuisines. both ripe and unripe fruits are consumed. it is available internationally canned or frozen and in chilled meals as are various products derived from the fruit such as noodles and chips.

Side, Snack, Appetizer

Jawas chutney

A dry flax seed chutney powder

Drink

Kachi lassi

A drink made with sweetened milk and rose syrup

Side, Snack, Appetizer

Kachori

Kachori (pronounced [kətʃɔːɽi]) is a spicy deep-fried snack, originating from the indian subcontinent, and common in places with indian diaspora and other south asian diaspora. alternative names for the snack include kachauri, kachodi and katchuri.

Drink

Kairi cha panha

Sweet mango beverage

Side, Snack, Appetizer

Kairichi dal

Chana dal (lentils) with grated mango, coconut, spices, chili peppers

Main

Kaju curry

Cashew curry

Main

Kakori kebab

Minced meat kebabs, originated in the city of kakori

Breakfast

Kanda batata poha

Flattened rice mixed with potatoes, onions, chili peppers, spices, etc

Dessert, Sweet

Karadantu

Karadantu (kannada: ಕರದಂಟು) is a sweet delicacy unique to the state of karnataka, india. karadantu means fried-edible gum in the local language, kannada. it is made of edible gum mixed with dry fruits and has a chewy texture. the other ingredients used in its preparation are fried bengal gram flour, jaggery and seeds of marking-nut (semecarpus anacardium) tree. gokak is very famous for karadant. amingad town in bagalkot district karnataka is also famous for the karadantu produced in its sweet shops. the tastes of the 2 varieties of kardant are almost similar but never same courtesy the ingredients used.

Main

Keema

Minced meat curry, made with mutton, chicken, lamb, peas, potatoes

Main

Kerala fish 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

Khamang kakdi

Cucumber salad with coconut, curd, green chili peppers, curry leaves and roasted crushed peanuts

Main

Khatkhate

Mixed vegetable curry or stew with lentils, coconut and kokum

Breakfast

Khatta dhokla

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

Side, Snack, Appetizer

Khatta dhokla

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

Side, Snack, Appetizer

Kheema pav

Minced meat curry with tomatoes, onion, ginger, garlic, spices, made with mutton, lamb, chicken, beef, turkey, vegetarian versions, serve with buttered buns (pav)

Side, Snack, Appetizer

Kheere ka raita

Cucumber and yogurt

Dessert, Sweet

Kheer kadam

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

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.

Dessert, Sweet

Khiramohana

Khira mohan (odia: କ୍ଷୀର ମୋହନ) is a creamish dessert popular in odisha . it is made from chhena and syrup made of sugar. the descendant of khira mohana probably was odia rasgulla the food historians from odisha suggest that the khira mohana was invented in odisha to offer the goddess lakshmi at jagannath temple, puri.

Breakfast

Khoba roti

Decorative flatbread with small indentations pressed into the surface

Side, Snack, Appetizer

Khoba roti

Decorative flatbread with small indentations pressed into the surface

Side, Snack, Appetizer

Kodubale

Crispy deep-fried ring-shaped snacks made with rice flour, gram flour, wheat flour, spices, yogurt, chili peppers, coconut

Drink

Kokum sherbet

Side, Snack, Appetizer

Kolhapuri masala

Two types: a dry powder, and a paste (wet blend of spices)

Main

Koliwada prawns

Spicy fried prawns

Main

Kombdi vade

Kombdi vade is a dish native to the konkan region in the indian state of maharashtra. the dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk). this dish is majorly prepared on "gatahari (deep amavasya)" "gauri ovase", "dev diwali" and "shimga" in raigad, ratnagiri and sindhudurg districts of konkan. generally this dish is available throughout the year especially in the coastal area of maharashtra including mumbai.

Side, Snack, Appetizer

Kombdi vade

Kombdi vade is a dish native to the konkan region in the indian state of maharashtra. the dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk). this dish is majorly prepared on "gatahari (deep amavasya)" "gauri ovase", "dev diwali" and "shimga" in raigad, ratnagiri and sindhudurg districts of konkan. generally this dish is available throughout the year especially in the coastal area of maharashtra including mumbai.

Dessert, Sweet

Kopra pak

Coconut fudge

Main

Kori gassi

Spicy red chicken curry with coconut, roasted spices and tamarind

Side, Snack, Appetizer

Kosambari

Kosambari or koshambari is a typical south indian salad made from pulses (split legumes) and seasoned with mustard seeds. the pulses generally used are split bengal gram (kadale bele in kannada) and split green gram (hesaru bele in kannada). these salads are sometimes eaten as snacks, but usually as a part of full course meal.

Side, Snack, Appetizer

Koshimbir

Vegetable salad, made with cabbage, carrots, cucumbers, onion, tomatoes

Side, Snack, Appetizer

Kothimbir vadi

Coriander and gram flour bars, serve with chutney and chai (tea)

Side, Snack, Appetizer

Kothu parotta

Shredded flatbread cooked with chili peppers, onions, tomatoes, cabbage, eggs, chicken, spices

Dessert, Sweet

Kulfi falooda

Kulfi ice cream topped with falooda and rose syrup

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

Ladi pav

Bread rolls, introduced to india by the portuguese

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Main

Laksa

Laksa is a spicy noodle dish popular in southeast asia. laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). originating from peranakan cuisine, laksa recipes are commonly served in indonesia, malaysia, and singapore.

Main

Lal bhaji

Stir fried amaranth greens with onion, sprouts, garlic, spices, chili peppers

Dessert, Sweet

Lapsi

Sweet cracked wheat porridge

Main

Lauki chana dal

Bottle gourd and lentil curry

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Dessert, Sweet

Lavang latika

Clove-flavored fried pastry filled with a sweet khoya mixture

Side, Snack, Appetizer

Maddur vada

Maddur vada, also known as maddur vade (kannada: ಮದ್ದೂರು ವಡೆ) (pronounced "ma-ddur vah-daa", "ma-ddur vah-dey"), is a savoury fritter-type snack from south india. the snack derives its name from the town of maddur which is in the mandya district of karnataka. maddur lies between the cities of bangalore and mysore and maddur vada is frequently sold on trains that traverse these two cities. it is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, green chillies, grated coconut, cashews / groundnuts, ghee, salt, and asafoetida. the onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough. a small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make maddur vade. maddur vada is served hot with fresh coconut chutney.

Main

Maharashtrian kadhi

Yogurt/curd and gram flour curry, this is different from punjabi kadhi in that neither onion nor garlic are used

Main

Malabar biriyani

Mixed rice using short-grain rice, made with fish, chicken, mutton, beef, prawns, mussels, eggs

Side, Snack, Appetizer

Malai kabab

Chicken marinated in yogurt, cheese, spices and chili peppers, then skewered and grilled

Dessert, Sweet

Malai kulfi

A frozen dessert similar to ice cream that is made with whole milk or condensed milk

Dessert, Sweet

Malai peda

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

Dessert, Sweet

Malida

Malida pashto 'ماليده' (alternatively spelled as maleeda, called, urdu: چُوری, hindi: चूरी, or ملیدہ in hyderabadi urdu) is a traditional sweet confection popular among pashtun and persian households in afghanistan, hyderabad deccan and is also popular among people of northern region of india and pakistan . it is made out of leftover bread known as ډوډۍ by pastuns and parathas or rotis in desi households, crumbling and pounding them coarsely and stir frying them with ghee, sugar, dry fruits and nuts. this is specially given to young kids in the winter season as ghee is known to warm the body and keep young ones from catching cold and also used as a traditional dish for some muslims in the last wednesday of the islamic month safar. this style sweet crumbled dessert is also a popular way to use up the leftover parathas/rotis

Side, Snack, Appetizer

Mallige idli

Soft and spongy idli, steamed disc-shaped rice snacks

Breakfast

Mallige idli

Soft and spongy idli, steamed disc-shaped rice snacks

Side, Snack, Appetizer

Mangalore buns

Mangalore buns is a deep-fried bread originating from the udupi-mangalore region of karnataka, india, and part of mangalorean cuisine or udupi cuisine. the buns are mild sweet, soft fluffy puris with all purpose flour and banana being the main ingredients. usually served with a spicy coconut chutney and sambar, they are also eaten without any accompaniment. variations of this dish also incorporate finger millet and sorghum.