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80636 Dishes

Kadhi chawal

Kadhi chawal

Kadhi chawal is a popular dish originating from India. 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 does not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

Laal maans

Laal maans

Laal maas 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 maans was made with wild game meat (jungli maans), 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."

Lauki chana dal

Lauki chana dal

Bottle gourd and lentil curry

Mango dal

Mango dal

Curry with unripe mango lentils, spices, chili peppers

Matar masala

Matar masala

Green peas curry

Matar mushroom

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Mix dal

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

Paneer lababdar

Paneer lababdar

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

Pindi chole

Pindi chole

Spicy chickpea curry

Sindhi kadhi

Sindhi kadhi

Vegetables in yogurt curry

Suran ki sabji

Suran ki sabji

Suran ki sabji, also known as yam curry, is a flavorful Indian dish made with boiled yam cooked in a spicy mustard onion tomato gravy. It is often served with rice, pooris, or parathas and is popular during festivals like Diwali.

Urad dal rice

Urad dal rice

Rice with black lentils, coconut and spices

Aam ki launji

Side, Snack, Appetizer

Aam ki launji

Green mango chutney, pickle or relish

Aloo bonda

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Aloo bonda

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches 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 poha

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Aloo poha

Flattened rice mixed with potatoes, chili peppers, spices

Amrood chutney

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Amrood chutney

Bajra aloo roti

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Bajra aloo roti

Millet, potato and vegetable flatbread, serve hot with butter

Bajra roti

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Bajra roti

Flatbread made with pearl millet flour

Bajre ki roti

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Bajre ki roti

Millet flour flatbread, serve with papaya chutney, garlic chutney

Banganapalli

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Banganapalli

Banganapalle mangoes is a mango variety produced in Banganapalle of Nandyal 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. It is also known as Banganapalli as it is cultivated plenty in and around Banaganapalle village of Andhra Pradesh. Benishan, Chappatai, Safeda (Delhi, UP and other northern states), Badam Aam (Rajasthan, MP, Malwa, Mewar and other areas of Central India) are some other names.

Side, Snack, Appetizer

Bathua raita

Bathua greens and curd with spices

Bedmi

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Bedmi

Savory fried black lentil flatbread

Besan chilla

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Besan chilla

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

Besan masala roti

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Besan masala roti

Spicy chickpea and wheat flour flatbread

Bun maska

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Bun maska

Soft buns, may contain candied fruit, traditionally topped with butter, whipped cream

Chole kulche

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Chole kulche

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

Churma

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Churma

Churma is a popular Rajasthani, Bihari, Uttar Pradeshi, Haryanvi, 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 dangal of akharas. It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.

Chutney powder

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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

Dahi bhalla

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Dahi bhalla

Dahi vada or Dahi Bada is a type of chaat originating from the Indian subcontinent. It is prepared by soaking vadas (fried lentil balls) in thick dahi (curd). Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (बड़ा बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.

Gobhi shalgam gajaar achar

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Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Kachri ki chutney

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Kachri ki chutney

Wild cucumber chutney

Kachri ki sabzi

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Kachri ki sabzi

Stir fried wild cucumber and spices

Kathi roll

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Kathi roll

A kati roll is a street-food dish originating from Kolkata, West Bengal, India. 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, the kathi roll has become a popular fast food found in Indian take-out restaurants. The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular Mughlai eatery founded in 1932 by one Raza Hassan Saheb. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat; some mention British babus who were too fastidious to make kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

Kurkuri bhindi

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Kurkuri bhindi

Bhindi Fry 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.

Lachha paratha

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Lachha paratha

Layered flatbread

Lahsun ki chutney

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Lahsun ki chutney

Spicy garlic chutney with tomatoes, chilies and spices

Mangodi

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Mangodi

Sandige , Vadam or Vethal is a fried snack, originating from the Indian subcontinent, popular in the south Indian states of Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. Sandige is prepared by making a gruel out of one of the main ingredients, either rice, wheat or sago, which is then spiced up with asafoetida, green chili paste and salt. The warm vadam gruel is poured out in small portions with a spoon onto a plastic sheet or a large clean cloth and sun-dried for a couple of days. To make aralu sandige and avalakki sandige, the main ingredients are added to the gruel and made into balls and sun-dried. Peni and avalakki sandige are made using chakli molds and extruders.

Masala idli

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Masala idli

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

Missi roti

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Missi roti

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

Naivedhya

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Naivedhya

Prasāda , prasad or prasadam is a religious offering in Hinduism. Most often Prasada is vegetarian food especially cooked for devotees after praise and thanksgiving to a god. Mahaprasada (also called bhandarā), is the consecrated food offered to the deity in a Hindu temple which is then distributed and partaken by all the devotees regardless of any orientation. Prasada is closely linked to the term naivedya, also spelt naivedhya, naibedya or naived(h)yam. The food offered to the deity is called naivedya, while the sacred food sanctified and returned by the deity as a blessing is called prasada.[citation needed]

Namak para

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Namak para

Nimki or nimkin , also Namak para (or namakpare) is a crunchy savoury snack eaten in the Indian subcontinent. It is similar to Mathri from Rajasthan and 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.

Neer dosa

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Neer dosa

Neer dose, literally meaning water dosa in Tulu is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu in India and a part of Mangalorean cuisine. Neer is the word for water in Tulu.

Palak saag

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Palak saag

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially 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 , 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 the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee. The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables.

Pyaaj kachori

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Pyaaj kachori

Pyaaz Kachori is an Indian crispy, flaky, deep-fried pastry filled with spiced onion stuffing. It is typically served hot with a sweet and spicy tamarind chutney. Originating in the city of Jodhpur, it is now served throughout Rajasthan and rest of India. Pyaaz kachori originated in Rajasthan, particularly in Jodhpur.

Raj kachori

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Raj kachori

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

Ram ladoo

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Ram ladoo

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

Sambar powder

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Sambar powder

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

Sangri ki sabji

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Sangri ki sabji

Stir fried green beans, ker (green berries from capparis decidua, a thorny bush) and spices

Tomato chutney

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Tomato chutney

Tomato chutney is a type of chutney, originating from the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes. It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored. Tomato chutney can be used to accompany myriad foods and dishes, such as kebabs, sandwiches, burgers and meat dishes. Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s , and exported some of the product.

Tomato dosa

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Tomato dosa

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

Water chestnut

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Water chestnut

Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge native to Asia, tropical Africa, and Oceania. It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut.

Babru

Babru

Deep-fried flatbread stuffed with black lentils

Besan chilla

Besan chilla

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

Patande

Patande

Solan is a city in the Indian state of Himachal Pradesh and the district headquarters of Solan district. It is located 45.5 kilometres south of the state capital, Shimla. Solan has an average elevation of 1,550 metres (5,090 ft). The city is situated between Chandigarh (joint capital of Punjab and Haryana) and Shimla (state capital) on the Kalka-Shimla National Highway-5. The narrow-gauge Kalka-Shimla railway passes through Solan. Located on the Punjab-Himachal Border, Solan is nestled in the Shivalik hills of the Himalayas. Solan was originally the capital of the princely state, Baghat. A defining feature of Solan, is its ancient temples and monasteries. The Shoolini Mata Temple and Jatoli Shiv Temple are popular attractions for tourists. One of the most famous monasteries in this region is the Yundung Monastery. The hill-town is named after the Hindu goddess Shoolini Devi ~ who is a manifestation of Goddess Durga in Her warrior aspect. Shoolini, when translated literally, means 'the goddess wielding the spear'. Every year in June, a fair venerating the Goddess is held, featuring a 3-day melā at the central Thodo ground.

Aktori

Aktori

Sweetened thick buckwheat pancakes or squares

Mittha

Mittha

A sweet rice, raisin, nut and dried fruit dessert

Pinni

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.

Gahat ka shorba

Gahat ka shorba

Spiced horsegram lentil drink, it is believed to help remove kidney stones

Tea

Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Aloo palda

Aloo palda

Potatoes in yogurt curry

Anardana curry

Anardana curry

Curry with dried pomegranate seed powder or fresh pomegranate seeds, made with chicken (murg anardana, murgh anardana), potatoes (aloo anardana), okra, vegetables, chickpeas (chana)

Arbi kadhi

Arbi kadhi

Colocasia (taro) root curry

Arhar dal

Arhar dal

Pigeon pea curry

Auriya kadoo

Auriya kadoo

Stir fried pumpkin or squash with mustard seeds, chili peppers and spices

Baadi

Baadi

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

Chana madra

Chana madra

Chickpeas in yogurt curry with coconut, almonds, raisins

Chane ka khatta

Chane ka khatta

Chandrakanti is a deep-fried dessert made from green gram and rice flour. It is a sweet dish originally from coastal Odisha in eastern India.

Chha gosht

Chha gosht

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat. In India, most gosht dishes include goat or mutton. In India, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means "lamb".[citation needed]

Dham

Dham

Dhaam is a traditional feast celebrated in the Indian state of Himachal Pradesh, some parts of Punjab especially in Talwara and Mukerian region and Jammu region Dhaam is prepared and served on every joyful event or celebration in the family. Temples also serve dhaam on most of the religious festivals or auspicious dates. Himachali food varies from region to region. The cuisine of Himachal Pradesh is largely based on the climate and topography of the state. While the everyday meal is the usual dal-chawal-subzi-roti, special dishes are cooked during festive occasions. Amongst festive food, the traditional meal, dham finds instant mention. The traditional dham is celebrated with great enthusiasm. The dham offers one with an opportunity to be acquainted with the various delicacies of the state.

Kali dal

Kali dal

Black lentils stewed with onion, tomatoes, garlic, ginger, chili peppers and spices

Khatta jimikand

Khatta jimikand

Sour and tangy yam curry

Khatta meat

Khatta meat

Sour mutton curry made with amchoor (mango powder) or anardana (dried pomegranate seeds), may be used with other meats, for example, goat

Kullu trout

Kullu trout

Marinated and pan-fried trout

Matar mushroom

Matar mushroom

Mushroom curry with green peas, onons, tomatoes, spices

Pahadi chicken curry

Pahadi chicken curry

Chicken in a thick yogurt curry/gravy with cardamom, coriander, turmeric

Rajma madra

Rajma madra

Kidney bean and curd curry

Sepu vadi

Sepu vadi

Lentil dumplings in spinach curry with dill and yogurt

Thenthuk

Thenthuk

Thenthuk or hand-pulled noodle soup (thukpa), is a very common noodle soup in Tibetan cuisine, especially in Amdo, Tibet where it is served as dinner and sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and some pieces of mutton or yak meat. Vegetable thenthuk is a common modern-day option too. Making the soup consists of mixing the flour, kneading the dough, chopping the vegetables and meat and boiling the soup. The cook starts working with the dough when everything boiling in the soup is well cooked. They shape the dough, flatten it, pull it and cut it off, right into the boiling soup. As soon as this is finished, the noodle soup is ready to cool down and be served.

Thukpa

Thukpa

Thukpa ˀ˥˥.pə˥˥/ ) is a Tibetan noodle soup, which originated in the eastern part of Tibet. Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken. Varieties of thukpa include: Thukpa has been described as a "generic Tibetan word for any soup or stew combined with noodles".

Tudkiya bhath

Tudkiya bhath

Mixed rice with lentils, potatoes, onions, yogurt, spices

Amrood chutney

Side, Snack, Appetizer

Amrood chutney

Babru

Side, Snack, Appetizer

Babru

Deep-fried flatbread stuffed with black lentils

Banganapalli

Side, Snack, Appetizer

Banganapalli

Banganapalle mangoes is a mango variety produced in Banganapalle of Nandyal 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. It is also known as Banganapalli as it is cultivated plenty in and around Banaganapalle village of Andhra Pradesh. Benishan, Chappatai, Safeda (Delhi, UP and other northern states), Badam Aam (Rajasthan, MP, Malwa, Mewar and other areas of Central India) are some other names.

Besan chilla

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Besan chilla

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

Bhey

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Bhey

Nelumbo nucifera, also known as sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often refers to members of the family Nymphaeaceae. Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony.

Gobhi shalgam gajaar achar

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Gobhi shalgam gajaar achar

Pickled cauliflower, turnips and carrots

Gucchi

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Gucchi

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales . These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine, but can be toxic if consumed raw or undercooked. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance. Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.

Kafal

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Kafal

Morus, a genus of flowering plants in the family Moraceae, consists of 19 species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions. Generally, the genus has 64 subordinate taxa, though the three most common are referred to as white, red, and black, originating from the color of their dormant buds and not necessarily the fruit color , with numerous cultivars and some taxa currently unchecked and awaiting taxonomic scrutiny. 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).

Kasrod

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Kasrod

Fiddleheads or fiddlehead greens are the furled fronds from a fledgling fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond . As fiddleheads are harvested early in the season, before the frond has opened and reached its full height, they are cut fairly close to the ground. Fiddleheads from brackens contain ptaquiloside, a compound associated with bracken toxicity, and thiaminase. Not all species contain ptaquiloside, such as Diplazium esculentum, a fern with fiddleheads regularly consumed in parts of East Asia, which differs from bracken (Pteridium aquilinum).

Kolthia

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Kolthia

Steamed brown lentil dumplings, made with chili peppers, ginger, potatoes, taro

Patrode

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Patrode

Colocasia leaves with a spiced rice mixture, may be rolled, mixed, similar to patra in Gujuart

Sidu

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Sidu

Stuffed flatbread or steamed rolls, filled with a mixture of paneer, peas, nuts, chili peppers, spices

Til chutney

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Til chutney

Sesame seed chutney

Tingmo

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Tingmo

Tingmo is a steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls, with a soft and fluffy texture. It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo. Tingmo are often paired with vegetable dishes, meat dishes, dal dishes, and phing sha (a dish consisting of cellophane noodles, meat, and wood ear mushrooms). It is speculated that the name "tingmo" is a contraction of "tinga" ("cloud" in the Tibetan language) and "momo" ("dumpling" in the Tibetan language).

Bakarkhani

Bakarkhani

Bakarkhani or Baqarkhani or Bakorkhoni also known as bakarkhani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine. Bakarkhani is prepared on certain Muslim religious festivals in South Asia and is now popular as sweet bread. Bakarkhani is almost biscuit-like in texture, with a hard crust. The chief ingredients are flour, semolina, sugar, molasses soaked in saffron, poppy or nigella seeds, salt, and ghee .

Czhot

Czhot

Flatbread made with fermented dough, serve with buter and jam

Harissa

Harissa

Slow-cooked meat, for example, mutton, lamb, beef, chicken, in a thick rice and/or wheat porridge with spices, Note: this is different from the northern African spicy condiment also called harissa

Patoli

Patoli

Flattened rice dumplings, made with rice flour paste, jaggery and coconut that is steamed inside turmeric leaves, Note: this is different from Andhra patoli, which is ground chana dal with chili peppers and spices

Shirmal

Shirmal

Sheermal , also spelled shirmal, is a saffron-flavored traditional flatbread eaten in Iran and the Indian subcontinent. The word sheermal is derived from the Persian words شیر (translit. sheer, Sanskrit Kshir) meaning milk, and مالیدن (translit. malidan) meaning to rub or to knead. In a literal translation, sheermal means milk-rubbed. It was introduced to North India by the Mughal emperors during the medieval period. It became a delicacy of Lucknow, Hyderabad and Aurangabad. It is also part of the Awadhi cuisine and is enjoyed in Bhopal and Pakistan. Shirmal is a mildly sweet naan made out of maida, leavened with yeast and baked in a tandoor or oven. Shirmal was traditionally made like roti. Today, shirmal is prepared like naan. The warm water in the recipe for naan roti was replaced with warm milk sweetened with sugar and flavored with saffron and cardamom. In Iran, there are slight regional variations in the preparation of sheermal. As such, it is sometimes sold as a souvenir when travelling between the regions.

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