A samosa is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.
Trinidad and Tobago cuisine is the cuisine of the Caribbean island state of Trinidad and Tobago. It reflects a fusion of African, Creole, Indian-South Asian, Chinese, Amerindian, Arab, European, and Latin American-Spanish-Portuguese cuisines.
Bhelpuri is a savoury snack originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.
Pakora is a spiced fritter originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and worldwide. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
Chaat or chat is a savoury snack that originated in India, typically served as an hors d'oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal, and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of the Indian subcontinent. The word derives from Hindi cāṭ चाट, from cāṭnā चाटना, from Prakrit caṭṭei चट्टेइ.
Puri is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.
Gujarati cuisine is that of the state of Gujarat, in western India.
Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, probably in North India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chat. Some restaurants in the United States serve the traditional version of the dish.
Odia Cuisine is the cuisine of the state of Odisha. It has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states and consequently is similar to the cuisines of South and North India.
Kachori 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.
Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and Eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the rural folk expend many calories in the fields. Bhojpuri people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities.
Batata vada 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 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.
Aloo tikki, also known as Aloo ki tikkia or Aloo ki 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.
A paratha is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, 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, palata, porotha, forota, farata and buss up shut in Trinidad and Tobago.
Dal is a term originating in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Vada[vəɽɑː] or bada[bəɽɑː] is a category of savoury fried snacks from India and Sri Lanka. Different types of vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. Alternative names for this food include wada, vade, vadai, wadeh and bara.
Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.
Bread pakora is an Indian fried snack. It is also known as bread bhaji. A common street food, it is made from bread slices, gram flour, and spices among other ingredients.
Aloo chaat vendor, Connaught Place, New Delhi
Aloo Kabli, a Bengali Aloo Chaat made with sliced boiled potatoes, chickpeas, tomatoes, cucumbers, tamarind sauce, Bengali spices, chopped chillies and garnished with coriander leaves.
