A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Gulab jamun is a sweet confectionary 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 Jamaica, Trinidad and Tobago, Guyana, and Suriname.
Jalebi is a popular sweet snack in South Asia, the Middle East, Africa and Mauritius. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, zengoula or zalabia.
Khaja is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
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.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar 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.
Poha, also known as pohe, aval, pauwa, sira, chira, chivda, or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin to nearly four times thinner than a normal rice grain.
Gujhia, also known as Gughara, Pedakiya, Purukiya, Karanji, Kajjikayalu, Somas, and Karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent. This delicacy is made using either suji (semolina) or maida, which is stuffed with a mixture of sweetened khoa and dried fruits. The dumpling is then fried in ghee to give it a crispy texture.
Ghugni or ghuguni or guguni is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is a snack native to the Indian subcontinent, especially popular in Eastern India, Northeast India and in Bangladesh.
Sattu is a type of flour, mainly used in Nepal, Tibet, Pakistan, and India. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine as it can be a source of protein.
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.
Laung lata, also Lavang lata, is a traditional sweet from the regions of Bengal, Odisha, and Bihar.
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.
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of the subcontinent.
Gulgula is a traditional sweet made in different regions of India. It is one of the most popular sweets in the market places, it is traditionally made on specific festive occasions in rural areas. They are common in Uttar Pradesh, Bihar, Punjab, Odisha, Haryana, Rajasthan and are also made by overseas Indians in Guyana, Trinidad and Tobago, Suriname, Jamaica, Mauritius, the United States, South Africa, and Fiji.
