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