Side, Snack, Appetizer

Aloo chaat

Alu chat (also spelled as alu chaat, aloo chat, or aloo chaat) is a street food originating from the indian subcontinent, it is popular in north india, west bengal in eastern india, pakistan, parts of sylhet division of bangladesh and trinidad and tobago. it is prepared by frying potatoes in oil and adding spices and chutney. it can also be prepared with unfried boiled potatoes and also adding fruits along with spices, lime juice and chutney. alu chat is mainly a street food. it can be served as a snack, a side dish or a light meal. it is made from boiled and fried cubed potatoes served with chat masala. it is a versatile dish that has many regional variations. the word alu means potatoes in hindi and the word chat is derived from hindi word chatna which means tasting. thus, alu chat means a savory potato snack.

Side, Snack, Appetizer

Aloo ke gutke

Stir fried potatoes with spices and chili peppers

Main

Aloo tamatar sabji

Potato and tomato curry

Side, Snack, Appetizer

Aloo tuk

Pan-fried sliced potatoes with spices and chili powder

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).

Main

Arhar dal

Pigeon pea curry

Main

Baadi

Buckwheat porridge, made with buckwheat flour (choon, kwada ka ata, mandua ka atta, mandua flour), serve with gahat ki dal or phaanu

Side, Snack, Appetizer

Badeel

Fried lentil bars with ginger, garlic, chili peppers, spices, serve with chutney

Breakfast

Badeel

Fried lentil bars with ginger, garlic, chili peppers, spices, serve with chutney

Dessert, Sweet

Bal mithai

Bal mithai (kumaoni: बाल मिठाई, bāl mithai) is a brown chocolate-like fudge, made with roasted khoya and coated with white balls made of sugar coated roasted poppy seeds. it is a popular sweet from kumaon, india.

Side, Snack, Appetizer

Bhang ki chutney

Hemp seed chutney

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Main

Bhatt ki dal

Black soybean curry

Main

Chainsoo

Black lentil curry, serve with rice or flatbread

Main

Chichinda

Trichosanthes cucumerina is a tropical or subtropical vine. its variety t. cucumerina var. anguina raised for its strikingly long fruit. in asia, it is eaten immature as a vegetable much like the summer squash and in africa, the reddish pulp of mature snake gourd is used as an economical substitute for tomato. common names for the cultivated variety include snake gourd, serpent gourd, chichinda and padwal.trichosanthes cucumerina is found in the wild across much of south and southeast asia, including india, bangladesh, nepal, pakistan, sri lanka, indonesia, malaysia, myanmar(burma) and southern china (guangxi and yunnan). it is also regarded as native in northern australia. and naturalized in florida, parts of africa and on various islands in the indian and pacific oceans.formerly, the cultivated form was considered a distinct species, t. anguina, but it is now generally regarded as conspecific with the wild populations, as they freely interbreed: trichosanthes cucumerina var. anguina (l.) haines – cultivated variant trichosanthes cucumerina var. cucumerina – wild variant

Side, Snack, Appetizer

Chole kulche

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

Side, Snack, Appetizer

Gahat ke paranthe

Flatbread made with horse gram (brown lentil), serve with bhang ki chutney, pickles

Breakfast

Gahat ke paranthe

Flatbread made with horse gram (brown lentil), serve with bhang ki chutney, pickles

Main

Garhwal ka fannah

Lentil 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.

Dessert, Sweet

Gulgula

Fried dough sweetened with jaggery

Dessert, Sweet

Jhangora ki kheer

Barnyard millet pudding

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

Kafal

Morus, a genus of flowering plants in the family moraceae, consists of diverse species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. generally, the genus has three well-known species ostensibly named for the fruit color of the best-known cultivar: white, red, and black mulberry (morus alba, m. rubra, and m. nigra, respectively), with numerous cultivars. m. alba is native to south asia, but is widely distributed across europe, southern africa, south america, and north america. m. alba is also the species most preferred by the silkworm, and is regarded as an invasive species in brazil and the united states.the closely related genus broussonetia is also commonly known as mulberry, notably the paper mulberry (broussonetia papyrifera).

Main

Kafuli

Spinach and fenugreek curry

Main

Kandali saag

Stinging nettle greens

Side, Snack, Appetizer

Kathi roll

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

Kheere ka raita

Cucumber and yogurt dip

Main

Kulath ki dal

Horse gram lentil curry

Dessert, Sweet

Lauki halwa

Bottle gourd or opo squash sweet

Dessert, Sweet

Makhana kheer

A sweet porridge made with lotus seeds (fox nuts), cardamom, dried fruit

Side, Snack, Appetizer

Mandua ki roti

Wheat and finger millet flatbread

Main

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Drink

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.

Main

Mixed bhaddu dal

Curried lentils and beans, named after the bhaddu pot used to soak and cook the beans

Main

Phaanu

Lentil curry, serve with rice

Side, Snack, Appetizer

Raj kachori

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

Side, Snack, Appetizer

Ras

Lentil and bean curry with spices and chili peppers that is thickened with rice flour, serve with rice

Dessert, Sweet

Roat

Cookie

Drink

Salfi

Used to make a homemade liquor

Side, Snack, Appetizer

Sana hua nimbu

Lemon pulp with yogurt/curd, sugar, radish, chili peppers, spices, coriander, hemp seeds

Dessert, Sweet

Singori

Singori ( kumaoni: सिङ्गौड़ी) or singauri is an indian sweet from kumaon made with khoya and wrapped in maalu leaf (bauhinia variegata). it is similar to kalakhand.

Dessert, Sweet

Sohan halwa

Sohan (persian: سوهان, romanized: sohān) is a traditional persian saffron brittle toffee made in iran. its ingredients consist of wheat sprout, flour, egg yolks, rose water, sugar, butter or vegetable oil, saffron, cardamom, and slivers of almond and pistachio.sohan is originated in qom, iran.there are different types of sohan including honey sohan, sesame sohan, sohan halwa, almond sohan, sohan gazi, sohan loghmeh, butter sohan, sohan pashmaki (cotton candy) and dessert sohan. some people believe that when mozaffar ad-din shah qajar travelled to qom and he was entertained with halwa qomi, he analogized it to a rasp (sohan is the persian word meaning rasp or file) which digested the food he had eaten very well.this sweet is indian and is called as sohan in khariboli (hindi). the name is etymologically derived from the sanskrit word shobhan. according to john t. platts' dictionary of urdu, classical hindi and english, the sweet was named after a one sohan lal, so it has no connection with persia (iran). as with many indian sweets, this was also taken out of india and into persia and elsewhere.

Main

Thechwani

Crushed radish and potato curry

Main

Ubadiyu

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices