Pakora is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. It is part of a category of snack food called Farsan.
Panipuri or golgappa is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of potatoes, raw onions, chickpeas and spices. It is a common snack and street food in the Indian subcontinent. It is often flavoured with chili powder, chaat masala, herbs and many other spices.
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
A papadam, also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys, or toppings such as chopped onions and chili peppers, or it may be used as an ingredient in curries.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
Sev mamra (mumra) also called mixture, is a Gujarati snack. It is a mixture of spicy dry ingredients such as puffed rice (mamra), savoury fried noodles (sev) and peanuts. These are sauteed in oil along with turmeric powder, chilli powder, curry leaves and salt.
Puffed rice and popped rice are types of puffed grain made from rice commonly eaten in the traditional cuisines of Southeast Asia, East Asia, and South Asia. It has also been produced commercially in the West since 1904 and is popular in breakfast cereals and other snack foods.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold by the same vendor.
Kachori is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India. It is made of maida filled with a stuffing of baked mixture of moong dal or onions, besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste.
Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. As of today, supermarkets in India and around the world have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri.
Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. Ready-to-eat varieties of sev, including flavoured sev, are available in Indian stores.
Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The idly sambhar is a popular dish, which is served as breakfast or dinner. Apart from regular South Indian street food, the city's streets are also filled with several North Indian street food outlets, most of them established by North Indian migrants themselves. Gujarati and Burmese are also available. Street food in Chennai is so popular that a game had developed based on the TV show The Amazing Race where contestants have to follow clues to street-food spots in the city.
Masala puri, or Masalpuri, is an Indian snack which is especially popular in the southern state of Karnataka. A form of chaat, the dish originated in the Indian state of Mysore and has now become famous in the entire Indian subcontinent. Typically spicy, the dish can also be made sweet based on the requirement.
Jhalmuri is a popular street snack in the Bengali, Bihari, Bhojpuri, Odia, Assamese and Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura, eastern Uttar Pradesh, Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora. Ghoti Gorom is another similar street snack food famous in Bengal,Bangladesh and North East India. Ghoti gorom is very similar to such street food like Jhal muri, bhel or dhal muri, similar in taste but doesn't have puffed rice or murmura. Ghoti gorom consists of sev/bhujiya mixed with chanachur, chopped onions, green chilies, chopped raw mango slices, mustard oil, and various other spices.
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