Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Main

Aloo mutter

Aloo mutter (also spelled aloo mattar or aloo matar) is a north indian dish from the indian subcontinent which is made from potatoes (aloo) and peas (matter) in a spiced creamy tomato based sauce. it is a vegetarian dish. the sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.aloo mutter is also available commercially in ready-to-eat packets, which need to be heated and served. it is also used as a filling in some variations of dosa.

Breakfast

Aloo paratha

Aloo paratha (lit. "potato paratha") is a bread dish originating from india. it is a breakfast dish that is popular in the indian subcontinent. the recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of india as well as the eastern regions of pakistan. aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. aloo paratha is usually served with butter, chutney, curd, butter milk or indian pickles, depending on the area of northern and western india in which it is served.

Side, Snack, Appetizer

Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki, and alu tikki, is a snack originating from the indian subcontinent; in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "aloo" means potato, and "tikki" means a small cutlet or croquette in hindi-urdu and marathi. it is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is a vegetarian alternative and an indian equivalent of the hash brown.

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.

Side, Snack, Appetizer

Amritsari fish

Spicy deep-fried fish

Breakfast

Amritsari kulcha

Potato-filled flatbread

Main

Arbi jhol

Colocasia curry, taro root curry

Main

Arhar dal

Pigeon pea curry

Drink

Badam milk

Almond milk is a plant milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. it does not contain cholesterol or lactose and is low in saturated fat. almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. it can also be made at home using a blender, almonds and water.global almond milk sales in 2018 were us$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.

Main

Baingan bharta

Baingan bharta (mashed eggplant) is an indian dish prepared by mincing grilled eggplant (baingan) and mixing it with tomato, onion, herbs and spices. grilling the eggplant over charcoal or direct fire infuses the dish with a smoky flavour. mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chili pepper, and mustard oil or a neutral vegetable oil. traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita, a yogurt salad. in bihar and uttar pradesh, it is served hot with litti or baati.in india, pakistan and bangladesh, baingan bharta is part of popular cuisine. in india, it is made in various regional styles, with ingredients varying from one region to another.

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Dessert, Sweet

Barfi

Barfi, barfee, borfi or burfi is a dense milk-based sweet from the indian subcontinent. the name comes from the hindustani (originally persian) word barf, which means snow. common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). milk powder and sugar are the main ingredients of barfi. the ingredients are cooked in a vessel until the mixture solidifies. the mixture is then transferred to a shallow pan and cooled. finally, it is cut into squares, diamonds, or circular shapes and served. in addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. it comes in various colours and textures. barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. it is served at both informal and formal events.

Side, Snack, Appetizer

Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, india accounted for 65% of the international trade in basmati rice, while pakistan accounted for the remaining 35%. many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of india and pakistan.according to the indian government agency apeda, a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

Dessert, Sweet

Besan barfi

Besan barfi (barfee) or besan ki barfi or besan chakki (hindi: बेसन की बर्फ़ी/बेसन चक्की is a common barfi sweet from the indian subcontinent. it is made with besan (gram flour), condensed milk, and sugar.

Breakfast

Besan chilla

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

Side, Snack, Appetizer

Besan chilla

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

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bhindi kadhi

Yogurt-based curry with roasted okra

Main

Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

Side, Snack, Appetizer

Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the indian subcontinent. the main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. chole is the name for the larger and lighter coloured chickpea commonly found in the west. these are known as kabuli chana (काबुली चना) in hindi. chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the indian subcontinent.

Main

Chicken kali mirch

Black pepper chicken curry

Main

Chicken thali

Thali (meaning "plate") or bhojanam (meaning "full meal") is a round platter used to serve food in south asia, southeast asia and the caribbean. thali is also used to refer to an indian-style meal made up of a selection of various dishes which are served on a platter. thali is also used in south asia for ceremonial purposes.

Main

Chicken tikka

Chicken tikka is a chicken dish originating in the indian subcontinent during the mughal era. the dish is popular in india, bangladesh and pakistan. it is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. the word tikka (tike in turkish, and tikə in azerbaijani) is a persian word, meaning "bits" or "pieces". it is also a chicken dish served in punjabi cuisine. the kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. the pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. it is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.a chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. the dish is also popular in afghanistan, though the afghan variant (like many other persian, turkish, and arab dishes) is less spicy compared to the variants in the indian subcontinent and uses beef and lamb in addition to chicken.

Main

Chicken tikka masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced gravy. the gravy is usually creamy and orange-coloured. the dish was popularised by cooks from india living in great britain and is offered at restaurants around the world.

Breakfast

Chole bhature

Chole bhature (hindi: छोले भटूरे) is a food dish popular in the northern areas of the indian subcontinent. it is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida. although it is known as a typical punjabi dish, there are varied claims around the origin of dish. chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. it can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

Side, Snack, Appetizer

Chole kulche

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

Main

Chora nu shaak

Black eyed pea curry

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

Cream chicken

Chicken in a cream sauce with yogurt, onion, chili peppers, spices and herbs

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).

Breakfast

Dal ka paratha

Savory lentil flatbread

Side, Snack, Appetizer

Dal ka paratha

Savory lentil flatbread

Main

Dal maharani

Lentils in a smooth curry with spices, ginger, garlic, tomatoes and onions

Main

Dal makhani

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in new delhi, india. a relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentil) and other pulses, and includes butter and cream (makhan is hindi for butter).

Main

Dhaba chicken

Chicken curry made in the style of roadside cafes (dhabas)

Main

Dhaba dal

Lentils cooked in the style of roadside cafes (dhabas)

Main

Dhaba keema

Minced meat cooked in the style of roadside cafes (dhabas)

Main

Fish tikka

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

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.

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.

Dessert, Sweet

Gur ki kheer

Rice pudding made with jaggery (gur/gud)

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

Kulcha

Kulcha is a type of mildly leavened flatbread that originated in the indian subcontinent.

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

Makki ki roti

Makki ki roti is a flat unleavened bread made from corn meal (maize flour), primarily eaten in the jammu region, himachal pradesh, punjab, and in haryana, rajasthan, gujarat, uttar pradesh, and uttarakhand in north india. like most rotis in the indian subcontinent, it is baked on a tava.

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.

Drink

Mango shake

A milkshake (sometimes simply called a shake) is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, fruit syrup, or whole fruit into a thick, sweet, cold mixture. it may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. milkshakes originated in the united states around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. they became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Side, Snack, Appetizer

Masala idli

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

Breakfast

Masala idli

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

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Dessert, Sweet

Mawa barfi

Fudge-like confection made with milk solids and sugar

Dessert, Sweet

Meethe chawal

Sweetened rice dish

Main

Methi matar malai

Fenugreek and green peas in a cream sauce with cashews, garlic, onion, chili peppers

Breakfast

Missi roti

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

Side, Snack, Appetizer

Missi roti

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

Dessert, Sweet

Mittha

A sweet rice, raisin, nut and dried fruit dessert

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

Dessert, Sweet

Murabba

Sweet fruit preserves/marmalade, many different kinds

Main

Murgh malaiwala

Creamy chicken curry

Main

Mushroom do pyaza

Semi-dry curry with mushrooms, onions and tomatoes, serve with flatbread

Side, Snack, Appetizer

Onion sabji

Onion in spicy yogurt curry

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.

Main

Paneer lababdar

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

Main

Paneer tikka

Paneer tikka is an indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. it is a vegetarian alternative to chicken tikka and other meat dishes. it is a popular dish that is widely available in india and countries with an indian diaspora.

Dessert, Sweet

Panjiri

Panjiri is a north indian dish which is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. it is eaten by women after giving birth as a nutritional supplement, to promote healing and lactation, or eaten in general in the winters to ward off cold. its usage is culturally and traditionally meaningful. it is consumed in north indian states of punjab, haryana, rajasthan, gujarat jammu, himachal pradesh, bihar, and uttar pradesh.

Side, Snack, Appetizer

Paratha

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Dessert, Sweet

Parshad

Sweet wheat pudding, made with wheat flour, sugar, ghee and water

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

Punjabi piyaz

Onion salad

Side, Snack, Appetizer

Ragi rotti

Ragi rotti (kannada: ರಾಗಿ ರೊಟ್ಟಿ) is a breakfast food of the state of karnataka, india. it is most popular in the rural areas of southern karnataka. it is made of ragi (finger millet) flour. ragi-rotti means ragi-pancake in the native language, kannada. it is prepared in the same way as akki rotti. the ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. while making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). a small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. ragi rotti is served hot and is eaten along with chutney.

Breakfast

Ragi rotti

Ragi rotti (kannada: ರಾಗಿ ರೊಟ್ಟಿ) is a breakfast food of the state of karnataka, india. it is most popular in the rural areas of southern karnataka. it is made of ragi (finger millet) flour. ragi-rotti means ragi-pancake in the native language, kannada. it is prepared in the same way as akki rotti. the ragi flour is mixed with salt and water and kneaded well to come up with a soft dough. while making the dough; sliced onions and carrots, chopped coriander and cumin seeds can also be added for taste. oil is spread over a griddle (tava) and a small amount of the dough is neatly spread over it to resemble a thin pancake (rotti). a small amount of oil is spread over it and the griddle is cooked over heat till the rotti turns crisp. ragi rotti is served hot and is eaten along with chutney.

Side, Snack, Appetizer

Raj kachori

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

Main

Rajma chawal

Kidney bean curry and rice

Side, Snack, Appetizer

Ram ladoo

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

Side, Snack, Appetizer

Sambar powder

Mix of spices that is used to add flavor to sambar dishes

Main

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.

Main

Suran ki sabji

Breakfast

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices

Side, Snack, Appetizer

Tomato dosa

Flatbread made with tomato puree, rice, urad dal, chili peppers, spices