Main

Aam ki kadhi

Sweet and sour curry made with raw mango pulp, yogurt (curd), chili peppers, curry leaves, spices

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Dessert, Sweet

Aamras

Aamras (also known as amras) is a sweet dish featuring in the cuisine of the indian subcontinent and made from the pulp of the mango fruit. the pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati (indian breads). sometimes ghee and milk are added to the pulp to enhance its flavour. sugar is also added to adjust the sweetness. it is often had at celebrations and weddings with cardamon and chopped fruits. a regional version of aamras is a popular dessert in rajasthani cuisine and marwari, marathi, and gujarati homes, especially during festivities. since the fruit is seasonal, being harvested at the end of summer, the need to preserve the fruit in the form of pulp has given rise to a moderately large mango-processing industry.

Drink

Adrak nimbu ka sharbat

Ginger and lemon beverage

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.

Side, Snack, Appetizer

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.

Main

Aloo pyaz ki sabji

Potato and onion curry

Drink

Amlana

Sweet tamarind beverage

Dessert, Sweet

Badam halwa

A sweet pudding made with ground almonds, sugar, ghee, cardamom and saffron

Side, Snack, Appetizer

Bajra aloo roti

Millet, potato and vegetable flatbread, serve hot with butter

Side, Snack, Appetizer

Bajra roti

Flatbread made with pearl millet flour

Main

Bajre ki khichdi

Pearl millet porridge, made with lentils, vegetables, herbs, spices

Side, Snack, Appetizer

Bajre ki roti

Millet flour flatbread, serve with papaya chutney, garlic chutney

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

Batata vada

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.

Side, Snack, Appetizer

Bedmi

Savory fried black lentil flatbread

Breakfast

Bedmi

Savory fried black lentil flatbread

Side, Snack, Appetizer

Besan masala roti

Spicy chickpea and wheat flour flatbread

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bharwan tinda

Stuffed apple gourd

Side, Snack, Appetizer

Chana jor garam chaat

Spicy snack made with fried and flattened black chickpeas mixed with mango, onions, tomato, carrots, coriander, chili peppers, spices, lemon juice

Dessert, Sweet

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.

Main

Chicken changezi

Mildly spicy chicken curry with yogurt, tomatoes, garlic and onions

Main

Chicken Chettinad

Chicken chettinad or chettinad chicken is a classic indian recipe, from the cuisine of chettinad, tamil nadu. it consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. it is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.

Main

Chicken haldighati

Chicken with turmeric gravy

Side, Snack, Appetizer

Chole kulche

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

Side, Snack, Appetizer

Chorafali

Fried dough made from chickpea and black gram flour, seasoned with chili powder, mango powder, salt

Dessert, Sweet

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Side, Snack, Appetizer

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Side, Snack, Appetizer

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.

Side, Snack, Appetizer

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

Main

Dal banjara

Urad dal and chana dal curry

Main

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).

Main

Dal dhokli

Daal dhokali (gujarati: દાળ ઢોકળી) is a rajasthani and gujarati dish made by boiling wheat flour pieces in a pigeon pea stew. a similar preparation is called varanfal (marathi: वरण फळ), or chakolyaa (marathi: चकोल्या) in marathi.

Breakfast

Dal ka paratha

Savory lentil flatbread

Side, Snack, Appetizer

Dal ka paratha

Savory lentil flatbread

Dessert, Sweet

Dal ka seera

Thick, sweet porridge made with dal, ghee, sugar, spices and dry fruits

Drink

Dhungari chhaach

Smoked buttermilk beverage

Dessert, Sweet

Doodhiya kheech

Sweet wheat porridge

Main

Dubki kadhi

Chickpea and curd curry with gram flour dumplings/pakoda

Dessert, Sweet

Gajak

Gajak (also gachak) is a dessert or confection originating in north-central india. it is a dry sweet made of sesame seeds (til) or peanuts and jaggery.. the til is cooked in the raw sugar syrup and set in thin layers, which can be stored for months.

Main

Gatte ka pulao

Savory rice with fried dumplings and peas

Main

Gatte ki sabji

Gram flour dumplings in curry

Dessert, Sweet

Ghevar

Ghevar (devanagari:घेवर) is a rajasthani cuisine disc-shaped sweet made from ghee, flour, and sugar syrup. it is traditionally associated with the month of shravan and the teej and raksha bandhan festivals. besides rajasthan, it is also famous in the adjoining states of haryana, delhi, gujarat, western uttar pradesh, and madhya pradesh.

Main

Haldi ki sabji

Fresh turmeric root in yogurt curry

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.

Main

Jaisalmeri kala chana

Black chickpea in yogurt curry

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.

Side, Snack, Appetizer

Kachri ki chutney

Wild cucumber chutney

Side, Snack, Appetizer

Kachri ki sabzi

Stir fried wild cucumber and spices

Main

Kaddu aur aloo ki sabzi

Sweet and sour pumpkin and potato curry

Drink

Kairi ka jal-jeera

Drink made with raw mango, mint and spices

Main

Kairi ki sabzi

Sweet and spicy mango curry

Main

Kaju curry

Cashew curry

Dessert, Sweet

Kalakand

Kalakand is an indian sweet made out of solidified, sweetened milk called khoa .

Side, Snack, Appetizer

Kalmi vada

Lentil fritters, serve with chutney

Side, Snack, Appetizer

Kanji vada

Lentil fritters in spicy fermented mustard-flavored water or thin curry

Main

Ker sangri

Curry made with dried beans and berries, spices, herbs, chili peppers, raisins

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

Khaman

Khaman is a food from the gujarat state of india. it is a very popular snack. khaman is made from freshly ground channa daal or channa gram flour, lemon juice, semolina, and curd, asafoetida and chili peppers.

Breakfast

Khaman

Khaman is a food from the gujarat state of india. it is a very popular snack. khaman is made from freshly ground channa daal or channa gram flour, lemon juice, semolina, and curd, asafoetida and chili peppers.

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.

Side, Snack, Appetizer

Khoba roti

Decorative flatbread with small indentations pressed into the surface

Breakfast

Khoba roti

Decorative flatbread with small indentations pressed into the surface

Main

Khoya paneer

Khoya paneer is a popular north indian dish made with paneer (indian cottage cheese), khoya (thickened milk), onion, garlic, ginger, tomato and indian spices.it is a gravy dish and is usually spicy in taste. it is commonly available in restaurants and dhabas serving north indian food. this dish is commonly eaten with indian breads like roti and naan.

Main

Kulath ki dal

Horse gram lentil curry

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.

Main

Laal maans

Laal maans (hindi: लाल मांस; lit. "red mutton") is a meat curry from rajasthan, india. it is a mutton curry prepared in a sauce of yoghurt and hot spices such as red mathania chillies. this dish typically is very hot and rich in garlic. the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in rajasthan and eaten in the winter months).chef bulai swain said that: "traditionally, laal maas was made with wild game meat (jungli maas), such as boar or deer and chillies were used to veil the gamy odour of the meat. it was a favourite among the royalties. while the spicy flavour is remained intact now, the meat used is tender mutton."

Side, Snack, Appetizer

Lachha paratha

Layered flatbread

Side, Snack, Appetizer

Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Drink

Makhaniya lassi

Curd, cream and saffron drink topped with nuts and raisins

Main

Malai kofta

Vegetable balls in a creamy curry

Side, Snack, Appetizer

Malai mirch

Green chili peppers cooked with spices and fresh cream

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.

Breakfast

Masala idli

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

Side, Snack, Appetizer

Masala idli

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

Main

Masala khichdi

A one-pot meal of rice with vegetables, lentils and spices

Side, Snack, Appetizer

Masala tikadia

Crispy wheat flour flatbread with cumin and chili pepper powder (jeera powder)

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Side, Snack, Appetizer

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.

Dessert, Sweet

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.

Dessert, Sweet

Mawa barfi

Fudge-like confection made with milk solids and sugar

Dessert, Sweet

Mawa kachori

Puff pastry made with mawa, dried fruit and nuts, and coated in syrup

Breakfast

Meetha cheela

Sweet wheat flour crepe

Side, Snack, Appetizer

Meetha cheela

Sweet wheat flour crepe

Dessert, Sweet

Meethe chawal

Sweetened rice dish

Side, Snack, Appetizer

Mirchi vada

Mirchi bada is a spicy indian snack consisting of chili (mirchi) and potato or cauliflower stuffing battered and fried, served hot with tomato sauce or occasionally with mint and tamarind chutney. banana pepper is used for making mirchi bada. the mirchi bada of jodhpur, rajasthan is famous, as the water in that region lends it a unique taste. it combines well with another jodhpur speciality, mawa kachori, dipped in sugary syrup.

Side, Snack, Appetizer

Missi roti

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

Breakfast

Missi roti

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

Main

Mogar

Split yellow gram with raw mango, commonly eaten with aamras (mango pulp dish)

Dessert, Sweet

Mohanthal

Mohanthal (gujarati: મોહનથાળ) is a traditional gujarati sweet dish made up from besan, ghee, sugar and nuts. it is made in rajasthan too.

Main

Mooli chana dal

Radish and chickpea curry

Dessert, Sweet

Moong dal halwa

A sweet yellow lentil dish with saffron, cardamom and ghee

Main

Mutton pulao

Mixed rice with mutton

Side, Snack, Appetizer

Namak para

Nimki or nimkin (or namkin), also namak para (or namakpare) is a crunchy savoury snack eaten in the indian subcontinent. it is also referred as mathri sometimes in some parts of punjab and uttar pradesh. namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. it requires approximately 10 minutes to prepare and 20 minutes to cook. the appearance, taste, and texture can be compared to that of samosa pastry. other seasonings can be added to the mathri as well, e.g. dried fenugreek leaves, dried mint leaves, etc. the name derives from namak ("salt"), the main seasoning for the pastry, other ingredients include atta flour (whole wheat), maida flour (refined) or semolina and baking powder and baking soda. namak para is one of the favorite snack among most indian kids.

Dessert, Sweet

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).

Side, Snack, Appetizer

Onion sabji

Onion in spicy yogurt curry

Main

Panchmel dal

Panchratna dal (also panchmel dal in rajasthani cuisine, mughlai dal in royal persian cuisine and pancha dhal in caribbean cuisine) is a dal very popular in india, pakistan, guyana, and suriname. as the name suggests, based on the hindi/sanskrit root "panch"/"pancha" for five, it is made by combining five kinds of dal common to indian households. the word "panchratna" means five jewels. lentils are an integral part of indian cuisine. this is a dish customarily served at special occasions. it is usually accompanied by an indian flat-bread or roti.