26 (Indian)

List by: itisclaudio, created: 28 Mar 2018, updated: 07 Jun 2020 Public: Users can add dishes

This is a list of Indian dishes. Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables, and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions. Some Indian dishes are common in more …

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1. Biryani

Biryani Rice, Biriyani, Biriani (Bangladeshi) (Indian)

Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the subcontinent and among the diaspora from the region. It is generally made with spices, rice, and meat

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2. Momo

mog mog, dumpling (Indian) (Nepalese) (-Tibetan-)

Momo is a type of steamed bun with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among Nepalese/Tibetan communities in Bhutan, as well as Sikkim state and Darjeeling district of India. It is one of the most popular fast foods in Nepal. Momos have also spread to other countries like United States (some parts), UK and India. A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Meat, vegetables, cheese, mashed …

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3. Idli Sambhar

Idly Sambhar (Indian)

The most favorite south Indian dish, common as the breakfast item and served with a combination of chutney and sambar. Sambhar which tastes so good with idlis and vadas is made with tamarind and pigeon peas.

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4. Chole Bhature

Bhatura chana, poori chola, Chole Bathure (Indian) (Indian-Punjabi)

Chole Bhature is a combination of chana masala (spicy chick peas) and fried bread called bhatoora (made of maida flour) from India.

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5. Gulab Jamun

(Indian)

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream!

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6. Chura Matar

Matar Poha,Chooda Matar (Indian)

An aromatic winter breakfast dish of beaten rice flakes with green peas and spices.

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7. Kati Roll

Kathi Roll (Indian)

Kati Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.

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8. Rajma

Razma (Indian) (Nepalese)

Rajma is a popular South Asian vegetarian dish originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.

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9. Pani Poori

Pani puri, Panipuri, Fuchka, Phuchka (Bangladeshi) (Indian)

Common street snack consists on a combination of a puffed fried crisp puri (hollow chip) filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. Served in several regions of the Indian Subcontinent. In East India, it is known as Phuchhka

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10. Jalebi

Jilbi, Jilipi, Jilapi (Bangladeshi) (Indian) (Nepalese) (...)

It is also known as Zulbia, is a sweet popular in countries of South Asia, West Asia, North Africa, and East Africa. It is made by deep-frying Maida flour ,batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.

The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added …

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11. Tandoori Chicken

Tandoori Murghi (Indian) (Indian-Punjabi)

Tandoori chicken gets its name from the bell-shaped tandoor clay oven. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.

Now, you don’t need a tandoor oven to make tandoori chicken. You …

(Added by: anika854)



12. Banana Chip

(Indian) (Indonesian)

Banana Chip is a dried slice of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices and have a salty or spicy taste.

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13. Baingan Bharta

(Bangladeshi) (Indian) (Pakistani) (...)

Baingan Bharta is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. Baingan Bharta is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. This infuses the dish with a smoky flavour. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander …

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14. Dosa

(Indian)

Fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Andhra Pradesh, Karnataka, Tamil nadu, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore. https://en.wikipedia.org/wiki/D…

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15. Bhelpuri

Bhel Puri (Indian)

Bhelpuri (Marathi भेळ) is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.
https://en.wikipedia.org/wiki/B…

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16. Vada

(Indian)

Vada is a common term for many different types of savoury fritter-type snacks from South India with a set of common ingredients. Due to their popularity, they have spread throughout the world and are known by various names - for example in South Africa where a large south Indian population is found it is called Vade.

https://en.wikipedia.org/wiki/V…

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17. Bhendi Fry

(Indian)

It is stir-fried okra (ladies' finger) that is slit and stuffed with spice mixes such as garam masala and other locally available ground spices.

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18. Chicken Rogan Josh

Roghan Josh (Indian) (Iranian)

Staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan"). It consists of braised meat chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavour approximates that of paprika) are considerably milder than …

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19. Dhokla

Dhokra (Indian)

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.

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20. Gajar Ka Halwa

गाजर का हलवा; গাজরের হালুয়া, gajorer halua, Gajrela, Gajar halva, gazoror halwa (Indian)

Gajar ka halwa is a carrot-based sweet dessert pudding from India. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter

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21. Pakora

(Indian)

Pakora is a generic term used for deep fried fritters made in india. Mostly, gram flour is used for coating the veggies and then they are deep fried in oil. pakora gets it name from the vegetable which is used to make it like potato pakoras, onion pakoras, spinach pakoras etc

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22. Rumali Roti

Dosti Roti (Indian) (-Punjabi-)

Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked on top of (on the convex side of) an inverted Indian wok (kadhai).

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23. Papri Chaat

Paapri Chaat, Papdi Chaat (Bangladeshi) (Indian) (Pakistani)

Fried flour crisps with diced potatoes, chickpeas, topped with yogurt, cilantro and tamarind chutney

Popular traditional north Indian, Bangladeshi and Pakistani fast food and street food. Many various additional dishes throughout India are also referred to as papri chaat. Some restaurants in the United States serve the traditional version of the dish. https://en.wikipedia.org/wiki/P…

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24. Beef Samosas

beef pitha (Bangladeshi)

Ingredients:
2 large potatoes, peeled 1 cup frozen peas, thawed 2 tablespoons vegetable oil 1/2 teaspoon cumin seeds 1 bay leaf, crushed 2 large onions, finely chopped 1 pound ground beef 4 cloves garlic, crushed 1 tablespoon minced fresh ginger root 1/2 teaspoon ground black pepper 1 1/2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon chili powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 2 tablespoons chopped fresh cilantro 2 …

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25. Recheado Masala Fish

(Indian)

A spicy paste made of chilies, tamarind, and garlic (amongst other spices) is rubbed onto whole fish which are then fried. It is popular in Goa.

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26. Kulfi

Qulfi, Khulfi (Bangladeshi) (Burmese) (Indian) (...)

Kulfi is a popular frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

(Added by: anika854)