Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, crumbled crunchy puri, onions, coriander and tossed with two chutneys: a green spicy coriander chutney and a brown tangy tamarind chutney.
Dahi vada or Dahi Bada is a type of chaat (snack) originating from the Indian subcontinent. It is prepared by soaking vadas in thick dahi (curd).
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.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
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.
Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of 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 Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
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.
Misal is a very popular spicy dish in the Western Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal, often as part of misal pav. It remains a favourite snack since it is easy to make with affordable ingredients and has a good nutritional value. The taste of misal ranges from mildly to extremely spicy. And there are a lot of varieties as well. Misal is also a popular traditional food of Maharashtra. The dish is always served hot.
Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu 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 in Hindi-Urdu, and tikki is a small cutlet or croquette. The dish is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas.
Misal pav is a dish from the Indian state of Maharashtra. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal.
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.
Puri bhaji is a dish, originating from the Indian subcontinent, of puri and aloo (potato) bhaji. It is a traditional breakfast dish in North India.
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.
Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar.
Dahibara Aludum is a variant of Dahi vada and originated from Cuttack of the state Odisha. It is a type of chaat (snack) from Cuttack and is popular throughout India. The dish is prepared by soaking vadas in light dahi (yogurt) water which is tempered with mustard seeds and curry leaves. Then adding Aludum and Ghugni to it.
