A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
A samosa from the Persian word sambosag (سنبوسگ) is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, and peas, but also meat or fish. It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, West Asia, Central Asia, Portugal, East Africa and their South Asian diasporas.
Panipuris or golgappas 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.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
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 traditional cuisine of the Rajasthan state 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.
Doubles is a common street food originating in Trinidad and Tobago and is of Indo-Trinidadian origin. It consists of curried chickpeas served on two fried flatbreads. It is normally eaten during breakfast, but is also eaten occasionally during lunch or as a late-night snack and popular hangover food.
Baati is a hard, unleavened bread cooked in most areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.
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.
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.
Chole bhatureHindi pronunciation:[t͡ʃʰoː.leːbʱə.ʈuː.ɾeː] is a food dish popular in the northern areas of the Indian subcontinent. It is a combination of chana masala and bhatura/puri, a deep-fried bread made from maida.
Mirchi Bada or Mirchi Vada is a vegetarian fast food dish native to Jodhpur in the Indian state of Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown. It is served hot with tomato sauce or occasionally with mint and tamarind chutney. Banana pepper and Bhavnagri chillis are used for making mirchi bada.
Aloo paratha is a paratha stuffed with potato filling native to the Indian subcontinent. It is traditionally eaten for breakfast.
Tarla Dalal was an Indian food writer, chef, cookbook author and host of cooking shows. Her first cook book, The Pleasures of Vegetarian Cooking, was published in 1974. Since then, she wrote over 100 books and sold more than 10 million copies. She also ran the largest Indian food web site, and published a bi-monthly magazine, Cooking & More. Her cooking shows included The Tarla Dalal Show and Cook It Up With Tarla Dalal. Her recipes were published in about 25 magazines and tried in an estimated 120 million Indian homes.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice, and to contain fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
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.
Paneer makhani is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. Spices such as red chili powder and garam masala are also used to prepare this gravy.
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