Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
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, East Africa and their South Asian diasporas.
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.
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.
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold by the same vendor.
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.
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.
Ghugni or guguni is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. It is a curry native to the Indian subcontinent.
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. Dal Puri
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.
Alu chat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. It can also be prepared with unfried boiled potatoes and also adding fruits along with spices, lime juice and chutney.
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.
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.
