Indian Main Dishes
This Gujarati flatbread is made with fenugreek leaves (methi), whole wheat flour, and a blend of spices, and is often dried and preserved.
Thepla
A condiment made from yogurt and various grated vegetables or spices, used to cool the palate.
Raita
Tiny green pods from this "queen of spices" infuse sweets and chai with floral notes.
cardamom
A South Indian buttermilk drink with ginger, green chilies, and curry leaves.
Masala Chaas
Mumbai's buttery mashed veggie stew served with buttered rolls for a hearty handheld meal.
pav bhaji
Sweet dumpling often made during Ganesh Chaturthi.
Modak
This crisp, thin cracker or flatbread is traditionally made from lentil flour and is served as an accompaniment.
Papadum
A pungent, smoky spice from dried unripe mangoes, used in pickles and chutneys.
Amchur / Mango Powder
A sweet, chilled beverage made with milk, rose syrup, and sago pearls.
Falooda
A savory snack made of puffed rice, sev, onions, and tamarind chutney.
Bhel Puri
A traditional Goan dish made from pork, coconut, and kokum, often served with sannas.
Pork Vindaloo
A soft, thick flatbread from Maharashtra made using jowar (sorghum) flour, typically eaten with spicy curries.
Bhakri
This spice is the dried stigma of a flower, used sparingly for color and aroma.
Saffron / Kesar
This sweet, non-alcoholic summer drink is a famous syrup made from the roots of the Khus grass, giving it a distinct green color and earthy flavor.
Rooh Afza
Pan-Indian favorite: hollow puris filled with flavored water, chutneys, and potatoes.
Pani Puri / Golgappa
A royal Awadhi dish of mutton slow-cooked with saffron, yogurt, and aromatic spices.
Nihari
A sweet chutney made from dates, often served with chaats.
Date Chutney / Khajoor Chutney
A pungent resin known as "devil's dung," used sparingly to mimic onion-garlic flavors in cooking.
asafoetida or hing
Made from raw, unripe mangoes, this refreshing summer drink is known for its sweet and sour taste.
Aam Panna
Spicy minced meat served with buttered buns.
Keema Pav
This rare Rajasthani dish is made with marinated yogurt and gram flour-coated chicken, then cooked in a mustard seed and yogurt gravy.
Laal Maas
A soft, hand-stretched bread from North India cooked on a convex griddle, often served with Mughlai dishes.
Roomali Roti
This black seed is used in Kashmiri cuisine for tempering dals and breads, giving a nutty aroma.
Kalonji / Nigella Seeds
A rare North Indian saffron, rose, and almond milk drink, often prepared during festivals.
Thandai
Potato patties served with white peas curry and chutneys.
Ragda Pattice