Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Raita is a side dish in Indian cuisine made of dahi together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan.
Rajasthani cuisine is the 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. 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, Ker Sangri, 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 Brahmins, Jains, Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.
Rasam is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.
Dhokla is a savoury sponge dish that is native to the Indian state of Gujarat and parts of adjacent states, and is popular throughout the country. It is made with a fermented batter that is steamed to a cake-like consistency. The batter consists of a mixture of rice with the pulse Bengal gram, but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.
Puran poli is an Indian sweet flatbread that is popular in South India and the state of Maharashtra. It is also known as Puran puri, Holige, Obbattu, Bobbattlu, Poley, Bakshamulu, and Boli.
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. The best quality food is available in the nashik district which include their world famous Misal.
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.
Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Roughly translated, it refers to a plant which has been pounded or crushed.
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.
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 Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
Shinal is a village in Belgaum district of Karnataka, India.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.
Kachumber, or cachumber, is a salad dish in Indian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, unripe mangoes, lemon juice, and sometimes, chili peppers. Its regional variation in south India is known as Kosambari. Sometimes, raita, a similar dish made with curd, is also called kachumber.
In Indian cuisine, dal, paruppu, or pappu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
Daal Baati is an Indian dish of daal (lentils) and baati. It is popular in Rajasthan, Madhya Pradesh, Maharashtra's Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh.
