Indian Cuisine

The dish was invented by Indian chefs Kundan Lal Gujral and Kundan Lal Jaggi and is associated with their Moti Mahal restaurant in Daryaganj, Delhi which popularized it in the 1950s.

Vindaloo is a curry dish known globally in its British form as a staple of curry houses and Indian restaurants, specifically a fiery, spicy dish that can be made with a choice of meats.

Indian

Indian

Chana masala (also chole masala or chholay) is a chickpea curry cooked in a tomato-based sauce, originating from the Indian subcontinent.

Dhokla or dokla is a savoury sponge dish that originated in the Indian state of Gujarat.

It is popular in Indian cuisine.

Gajar ka halwa, also known as gajorer halwa, gajarno halwo, gajar pak, and carrot pudding, is a type of halva, an Indian dessert, made by placing grated carrots in a pot containing a specific amount of water, milk, sugar, and cardamom and then cooking with ghee while stirring regularly.

Mattar paneer (Hindi: मटर पनीर), also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce, spiced with garam masala.

Avial or aviyal (Malayalam: അവിയല്‍, pronounced [aʋijal]) is an Indian dish with origins in Kerala of India.

Daal bati (also spelled daal baati) is an Indian dish of dal (lentils) and bati (hard wheat rolls).

Curd rice or yogurt rice is a dish originating from India.

Patoleo (singular: Patoli) are stuffed turmeric leaf wraps, a dish which is mostly prepared on the western coast of India.

Vangi Bath (Kannada: ವಾಂಗಿ ಬಾತ್) is a vegetarian South Indian dish that originated in Karnataka, Mysuru region, though it is found throughout India.

Bagara annam is a spiced rice delicacy prepared in Hyderabad, Telangana, India.

Bombay potato (sometimes called Bombay potatoes, Bombay aloo or aloo (alu) Bombay) is an Indian dish prepared using potatoes that are cubed, parboiled and then fried and seasoned with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder, salt and pepper.

Pootharekulu (plural) or poothareku (singular) is a popular Indian sweet from the Andhra Pradesh state of south India.

Undhiyu (Gujarati: ઊંધિયું) is a Gujarati mixed-vegetable dish that is a regional specialty of Surat, Gujarat, India.

Tunday ke kebab also known as Galouti kebab, is a dish made out of minced meat strongly associated with the city of Lucknow, India.

Pesarattu (Telugu: పెసరట్టు; lit. 'green gram pancake'), pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa.

Chitranna (Kannada: ಚಿತ್ರಾನ್ನ), also known as Lemon rice, is a rice-based dish widely prepared in South India.

Thoran (pronounced [t̪oːɾan]); or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala.

Rava idli (also rave idli) is a variation of the popular South Indian breakfast item idli, made with rava (coarse ground wheat or rice), Bombay rava, semolina or rice rava.

Kānji is a rice water based dish traditionally prepared in Indian states including Orissa, Andhra Pradesh, Tamil Nadu and Kerala.

Bread pakora is an Indian fried snack (pakora or fritter).

Boondi, bundi, boondia or bundia is an Indian dessert made from fried chickpea flour.

Gajak, also known as Tilsakri, Tilpatti or Tilpapdi) is a confection originating in north-central India.

Coriander seed is a spice in garam masala, and Indian curries

Indian cuisine, Indian, Nepali cuisine, Nepali, Sri Lankan cuisine, Sri Lankan, Bangladeshi cuisine, Bangladeshi, Pakistani cuisine, Pakistani, Trinidad and Tobago cuisine, Trinidad and Tobago, Afghan cuisine, Afghan

Bangladesh, India, Pakistan

Indian, Pakistani

Pakistani, Indian

South Asian cuisine, South Asian Bangladeshi cuisine, Bangladeshi Indian cuisine, Indian Assamese cuisine, Assamese Awadhi cuisine, Awadhi Bengali cuisine, Bengali Bhojpuri cuisine, Bhojpuri Bihari cuisine, Bihari Gujarati cuisine, Gujarati Kutchi cuisine, Kutchi Marathi cuisine, Marathi Odia cuisine, Odia Sikkimese cuisine, Sikkimese Nepalese cuisine, Nepalese Sri Lankan cuisine, Sri Lankan Indo-Caribbean cuisine, Indo-Caribbean Guyanese cuisine, Guyanese Jamaican cuisine, Jamaican Surinamese cuisine, Surinamese Trinidad and Tobago cuisine, Trinidad and Tobago Mauritian cuisine, Mauritian Fijian cuisine, Fijian

India, Bangladesh, and Pakistan

Pakistan, India, Bangladesh

India, Bangladesh, Pakistan, Nepal, Trinidad and Tobago, Guyana, Suriname, Fiji, Mauritius

India, Sri Lanka, Fiji

Bangladesh, India

originated in the Indian subcontinent, and is popular in India

is an Indian sweet

is a type of rice vermicelli dish popular in India

Yellow rice is a traditional yellow-colored rice dish in Iranian, Middle East, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian

served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean

India and Scotland

India, Bangladesh, Pakistan, Sri Lanka, Maldives, Mauritius, Trinidad and Tobago, Myanmar, Malaysia

a milk-based sweet from the Indian subcontinent

India, Pakistan, Bangladesh

India

spicy South Indian soup-like dish

thin, savoury batter bread in South Indian cuisine

Bhel puri may have been invented by Gujarati migrants in Mumbai as an adaptation of North Indian chaats.

Phirni's origins in India date back to the Mughal era, where it was served as a royal dessert.

The sandwich is popular as street food across Mumbai, but it is not as popular elsewhere.