Lassi is an Indian yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in...Punjab," its "best-loved summer drink," and "the air conditioner of the Punjab."
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.
Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan.
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.
Rajasthani cuisine is the cuisine of the Rajasthan region in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmin, Jains, and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
Chakli is a savoury snack from India. It is a spiral shaped snack with a spiked surface.
South Asian pickles, also known as Avalehikā, Uppinakaayi, Loncha, Achaar, Athaanu, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across the South Asian subcontinent, with many regional variants.
Pakhaḷa is an Odia cuisine, consisting of cooked rice washed or lightly fermented in water. The liquid part of the dish is known as Toraṇi. It is popular in the state of Odisha and its similar variants in the eastern regions like Jharkhand, Chhattisgarh, Bengal, and the northeastern states of Assam and Tripura.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of the Indian subcontinent. 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.
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, Caribbean, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Chaas is a curd-based drink popular across the Indian subcontinent. In Rajasthani it is called ghol, in Odia it is called Ghol/Chaash,moru in Tamil and Malayalam, taak in Marathi, majjiga in Telugu, majjige in Kannada, ale in Tulu and ghol in Bengali. In Indian English, it is often referred to as buttermilk.
The cuisine of Libya is Arab and Mediterranean with Ottoman and Italian influence. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.
Jeera rice or jeera bhaat is an Indian dish consisting of rice and cumin seeds. It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. The Hindi term for cumin seeds is "jeera", thus owing to the name of the dish. The ingredients used are rice, cumin seeds, vegetable oil, onions, salt and coriander leaves.
Shikanji or Shikanjabeen is a lemon-based drink originating in the northern part of Pakistan and India. Historically it was called as sherbet-e-shikanjavin. Alternative names include shikanjvi, shikanjbi and shikanjbeen. Shikanji is distinct from lemonade, and often contains other ingredients such as salt, saffron and cumin.
Masala chai, also known simply as chai, is an Indian beverage popular throughout South Asia. Chai is made by brewing black tea in milk and water and then sweetening with sugar. While some variants may also include the addition of aromatic herbs and spices, known colloquially as Masala chai, the most common preparation is unspiced.
The Thalassery cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
Sharbat is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with a spoon or diluted with water to create the drink.
Jeera Aloo is a typical vegetarian Indian dish which is often served as a side dish and normally goes well with hot puris, chapatti, roti or dal. Its main ingredients are potatoes (aloo), cumin seeds (jeera) and Indian spices. Other ingredients are red chili powder, ginger, coriander powder, curry leaves, vegetable oil and salt. In its traditional form the dish is not hot, but it could be spiced up by adding powdered cayenne pepper. Other variations of the dish make use of sweet potatoes instead of regular ones.
