Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many Southeast Asian countries.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with beef and goat meat being the most popular. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, or the Mezban.
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent and a type of mithai popular in India, Pakistan, Nepal, the Maldives, and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, Great Britain, South Africa, and the Caribbean countries of Trinidad and Tobago, Guyana, Suriname, and Jamaica.
Rasgulla is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings.
Doubles is a common street food originating in Trinidad and Tobago of Indian origin. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late night snack and popular hangover food for local Trinidadians. Doubles is made with two baras and filled with curry channa and various chutneys.
Bangladeshi cuisine is the national cuisine of Bangladesh. It has been shaped by the region's history and river-line geography. The country has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. Bangladeshi cooking features more meat dishes than the cuisine of neighbouring West Bengal, India.
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. It is made up of whole milk instead of whey.
Das is a common last name in South Asia, among adherents of Hinduism and Sikhism, as well as those who converted to Islam or Christianity. It is a derived from the Sanskrit word Dasa meaning servant, devotee, or votary. "Das" may be inferred to be one who has surrendered to God. The surname is often used by those in the Vaishnav community.
Pantua is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried. Rose water, cardamom or other flavourings are sometimes added to the sweet.
Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
Chhena or chhana are a style of cheese, originating from the Indian subcontinent, made from water buffalo or regular cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.
Krishna Chandra Das (1869–1934), commonly referred to as K.C. Das, was a Bengali confectioner, entrepreneur, businessman and Bengali cultural icon of the early 20th century. Born in 1869 in Bag bazar, Kolkata, Krishna Chandra was the only son and successor of the Bengali confectioner and sweetmeat inventor Nobin Chandra Das. Krishna Chandra was a versatile enthusiast with a spirit of scientific exploration. He developed an electric loom, a soda fountain machine, did extensive research on homeopathy, and researched eastern and western classical music. Krishna Chandra Das became an iconic figure in the 1930s Kolkata with his original creation the "Rosso Malai" and the vacuum canned "Rosso Golla", which were popularized and promoted throughout India by his family organization K.C. Das Private Limited, founded by Krishna Chandra's son and successor Sarada Charan Das.
Khira mohan is a creamish dessert popular in Odisha. It is made from chhena and syrup made of sugar. The descendant of khira mohana probably was Odia Rasgulla the food historians from Odisha suggest that the Khira mohana was invented in Odisha to offer the goddess Lakshmi at Jagannath Temple, Puri.
Lyangcha, Langcha, or Lemcha, is an Indian sweet dish prepared in West Bengal, Jharkhand, Odisha, Bihar, Assam, Tripura and also throughout Bangladesh. It is made from flour and milk powder by frying it and dipping it into sugar syrup for a long time. The origin of the sweet is in Bardhaman, West Bengal, India. The Government of West Bengal has begun the process of registering Geographical indication (GI) for Lyangcha.
Bread pakora is an Indian and Pakistani 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.
Rosogolla is a 2018 Indian Bengali historical drama film directed and written by Pavel. Rosogolla marks the big screen debut of Ujaan Ganguly and Abantika Biswas. It is a fictionalized biopic of Nobin Chandra Das, a sweet maker from Kolkata, the inventor of Rosogolla.
