70 Indian dishes we will forever be thankful to India for
1. Chhole Bhature: Indulging in plates of this heavenly combination is a universal delight, whether from street stalls, restaurants, or home kitchens.
2. Bharwa Bhindi: The crowned jewel among okra dishes, this stuffed version has captured the hearts of all vegetable enthusiasts.
3. Pindi Chana: While Rawalpindi may now be in Pakistan, the joy of savoring this spicy Punjabi dish remains accessible.
4. Masala Chai: The quintessential Indian beverage, masala chai pairs seamlessly with everything, except perhaps desserts.
5. Samosa: India's street food monarch, the samosa is a daily essential, bringing joy year-round.
6. Kulche: Soft, fluffy, and versatile, North Indian kulchas never fail to bring delight.
7. Panipuri/Golgappe/Phuchka: Whether you call it panipuri, golgappa, or phuchka, resisting this chatpata snack is impossible.
8. Jalebi: This dessert/snack's saffron-hued spirals create a deliciously captivating experience.
9. Dhokla: A soft and delightful Gujarati snack that has captured the nation's taste buds for good reason.
10. Undhiyo: No Gujarati festival is complete without this auspicious and purely vegetarian sabji.
11. Pooran Poli: A must-try for stuffed bread enthusiasts, this Maharashtrian dish is a culinary delight.
12. Aloo Parantha: Despite various parantha innovations, the potato-stuffed version remains an all-time favorite.
13. Gond Ki Barfi: Raisins and ginger combine to create a sweet dish that packs a flavorful punch.
14. Panjiri: A traditional dish from Punjab that perfectly balances nutrition and taste.
15. Ghewar: This Rajasthani sweet dish triumphs with its exceptional texture, flavor, and appearance.
16. Guntur Idli: Renowned as the spiciest version of the South Indian dish, Guntur Idli is a crowd favorite.
17. Aamras: Celebrating the nation's love for mangoes, this delicious dish is a true mango aficionado's delight.
18. Appam: These fluffy and crispy Indian pancakes consistently win hearts with their irresistible charm.
19. Coconut Crab Curry: A Goan seafood dish with Portuguese influences, offering a must-have culinary experience.
20. Pan: Marking the auspicious end of every meal, those little green parcels hold a special place in our hearts.
21. Pathrode: This Maharashtrian snack celebrates colocasia leaves and exquisite flavors.
22. Jalebi-Rabri: Merging jalebi with rabri, North Indians created an unbeatable dessert combo.
23. Kadhi: Whether Punjabi, Rajasthani, or Gujarati, the influence doesn't matter as long as it complements rice.
24. Hyderabadi Biryani: Hailing from Hyderabad, this biryani stands among the finest in the country.
25. Nadru Ke Kofte: Celebrating lotus stems, this North Indian delicacy is a true culinary gem.
26. Kahwa: Experience the heart-warming delight of this tea from Kashmir.
27. Coconut Ladoo: Auspicious and sweet, coconut ladoos crafted by mothers are unparalleled.
28. Gajar ka Halwa: A winter favorite across the country, this carrot dish is cherished for good reason.
29. Kaju Katli: Dominating every puja or celebration, kaju katlis are an undisputed favorite.
30. Eromba: This Manipuri chutney stands tall among the diverse chutneys of India, thanks to its spiciness.
31. Momo: These readily available parcels of joy are an indispensable part of our culinary landscape.
32. Thenthuk: Found joy in Darjeeling, Sikkim, or elsewhere, this flat-noodle dish never fails to bring happiness.
33. Rogan Josh: Though Persian in origin, Kashmir has made this lamb dish an integral part of India's culinary tapestry.
34. Masala Dosa: South India's gift to the world, masala dosas with spicy potato sabji are a culinary delight.
35. Khakhra: A versatile Gujju snack perfect for every journey.
36. Gatte Saag: This besan-based dish from Rajasthan is too delicious for words.
37. Paturi: Bengalis wrap their love for fish in banana leaves with mustard, creating a delectable dish.
38. Dhansak: A symbol of Parsi cuisine, dhansak deserves a special place on your plate.
39. Lucknowi Biryani: A beautiful and aromatic gift from the Nawabs of Lucknow.
40. Kolkata Biryani: A Bengali biryani that uniquely features the beloved potato.
41. Kakori Kebab: The king of all seekh kebabs, Kakori kebabs are best enjoyed with naans and lachcha paranthas.
42. Galawti Kebab: Soft, aromatic, and melt-in-the-mouth, galawti kebabs are a true culinary delight.
43. Bise Bele Baath: A South Indian version of khichdi that takes you on a journey to foodie heaven.
44. Khandvi: Another gem from Gujarat, khandvi is both healthy and delicate.
45. Falooda: Tailor-made to combat summer heat, this drink pairs perfectly with rabri or kulfi.
46. Kheer/Payasam: The queen of all rice puddings, this auspicious dessert graces tables across India.
47. Puliyodharai: A Tamil rice dish bursting with tangy and spicy tamarind flavors.
48. Litti Chokha: Bihar's culinary gift to the nation, a must-try dish.
49. Chicken Tikka: A reliable source of joy for every non-vegetarian.
50. Butter Chicken: The Punjabi, buttery, chicken combo is a daily necessity.
51. Pulao: Whether yakhni, saffron, or veggie-filled, this rice dish exudes festive spirit.
52. Papri Chaat: Delivering the crunch and tanginess we crave, papri chaat is a chaat lover's dream.
53. Pav Bhaji: A dish craved by not only Gujaratis and Maharashtrians but everyone.
54. Rosogolla: Synonymous with Bengalis for the longest time, rosogollas are an iconic sweet.
55. Sondesh: While rosogollas hold their place, this Bengali sweet dish is India's new favorite.
56. Maasor Tenga: Among fish curries, nothing rivals the flavors of this Assamese tomato-based delight.
57. Chingri Malai Curry: The king of all prawn dishes, adored by West Bengalis.
58. Pork with Bamboo Shoots: Explore the Nagaland way of enjoying pork with bamboo shoots.
59. Chicken Chettinad: Chettinad spices elevate chicken to a whole new level of culinary bliss.
60. Bhaghare Baingan: A flavorful eggplant dish, another culinary gift from Hyderabad.
61. Pachadi: Delicious and auspicious, this Keralan dish is a perfect combination.
62. Aam ka Achaar: Among many pickles, the green mango one stands out as the best.
63. Hari Chutney: The perfect companion for every snack imaginable.
64. Malpua: Originating in East India, these sweet pancakes have found a permanent place in our hearts.
65. Mysore Pak: Sublime and unforgettable, this sweet dish from Mysore, Karnataka, is a true delight.
66. Chicken 65: Chennai's Indianized version of Chinese chicken delights the taste buds.
67. Meen Moilee: The best thing about this Keralan fish curry? Coconuts!
68. Upma: A nutritious and delicious dish that resonates with childhood memories.
69. Tabakh Maaz: Kashmir's version of ribs, a delectable treat for meat lovers.
70. Shahi Paneer: The beloved paneer dish that unites a nation of vegetarians.
List of Indian dishes
| Name | Description | Vegetarian/Non-Vegetarian |
| Chak-Hao Kheer | Purple rice porridge from Manipur | Vegetarian |
| Fish Tikka | Powdered turmeric, salt, Mustard oil, White Onion, Hot water, Sugar | Non Vegiterian |
| Galho | Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India | Vegetarian |
| Machher Jhol | Fish with potol, tomato, chillies, ginger and garlic from Assam | Non-Vegetarian |
| Pork jarpaa jurpie | Boiled pork with onions, chillies, ginger and garlic from Tripura | Non-Vegetarian |
North India
| Name | Description | Vegetarian/Non-Vegetarian |
| Achari baingan | brinjal cooked with pickle spices in gravy | Vegetarian |
| Aloo gobi | Cauliflower with potatoes sautéed with garam masala, turmeric, sometimes kalonji and curry leaves. | Vegetarian |
| Aloo kulcha | Mildly leavened flatbread stuffed with potatoes | Vegetarian |
| Aloo matar | Potatoes and peas in curry | Vegetarian |
| Aloo methi | Aloo methi is a North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chili powder. | Vegetarian |
| Aloo Phalliyaan | Diced French beans with potatoes cooked with chopped onions, tomatoes sautéed with cumin seeds, green chillies and garam masala | Vegetarian |
| Aloo shimla mirch | Green capsicum with potatoes sautéed with cumin seeds, onions, tomatoes, ginger-garlic paste, turmeric, red chilli powder and garam masala | Vegetarian |
| Aloo tikki | Patties of potato mixed with some vegetables fried | Vegetarian |
| Aloo tuk | double fried potatoes tossed in spices | Vegetarian |
| Amriti with rabdi | a dessert made by combining amriti with rabdi | Vegetarian |
| Baati | hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh, and Gujarat states of India. | Vegetarian |
| Bhatura | a fluffy deep-fried leavened bread originating from the Indian subcontinent. | Vegetarian |
| Bhindi masala | Okra sautéed with onions and tomatoes | Vegetarian |
| Biryani | Mixed rice dish, optional spices, optional vegetables, meats or seafood. Can be served with plain yogurt. | Non-Vegetarian |
| Butter chicken | dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. It is also known as murgh mahal | Non-Vegetarian |
| Chaat | Street food. Usually containing potato patty fried in oil, topped with sweet yogurt, and other sauces and spices | Vegetarian |
| Chana masala | Chickpeas of the Chana type in tomato based sauce. | Vegetarian |
| Chapati | unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. | Vegetarian |
| Chicken razala | a Bhopali style chicken cooked in a rich gravy with mint | |
| Chicken Tikka | Chicken with spices served on a skewer | |
| Chicken Tikka masala | Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. | |
| Chole bhature | Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. | Vegetarian |
| Daal baati churma | a Rajasthani specialty | Vegetarian |
| Daal puri | Stuffed dal in parathas | Vegetarian |
| Dal | Assorted types of lentils, such as toor, urad, chana, masoor dal | Vegetarian |
| Dal fara | Vegetarian | |
| Dal fry with tadka | Typical north Indian tadka | Vegetarian |
| Dal makhani (kali dal) | a main course with lentils | Vegetarian |
| Dum aloo | Potatoes cooked in curry | Vegetarian |
| Fara | Stuffed Lentil Dumplings | Vegetarian |
| Gajar matar aloo | Diced red/orange carrots and potatoes sautéed with black mustard leaves, garnished with ground black pepper powder and lemon juice | Vegetarian |
| Gajar Pak[2] | Sweet dish made using carrot, milk, ghee, dry fruits. | Vegetarian |
| Gobhi matar | Cauliflower in a tomato sauce | Vegetarian |
| Hari mutter ka nimona (green peas daal) | a Typical north Indian tadka | Vegetarian |
| Imarti | spherically meshed sweet dish from North India made up of batter from moong dal dipped in sugary syrup | Vegetarian |
| Jaleba | A bigger form of jalebi | Vegetarian |
| Jalebi | A North Indian twisted noodle like sweet dish dipped in sugary syrup | Vegetarian |
| Kachori | Rajasthani / Marwari special | Vegetarian |
| Kadai paneer | Paneer and green peppers in tomato gravy | Vegetarian |
| Kadhi and Khichdi | Khichdi mixed with kadhi, found mostly in Gujarat. Also referred to as khichdi and kadhi, khichdi-kadhi, and kadhi-khichdi. | Vegetarian |
| Kadhi pakoda | Gram flour with yogurt with gramflour fried balls | Vegetarian |
| Karela bharta | a bitter gourd or melon dish | Usually vegetarian |
| Katha meetha petha / kaddu halwa | Pumpkin cooked in spices | Vegetarian |
| Kheer | Rice cooked with milk and dry fruits | Vegetarian |
| Khichdi | Rice cooked with daal and veggies and sauteed | Vegetarian |
| Kofta | Gram flour balls fried with vegetables. Gram flour, veggies, rolled into balls with gram flour and fried in oil and then cooked with curry. | Vegetarian |
| Kulfi falooda | dessert to ward off sweltering heat of summers | Vegetarian |
| Laapsi | desert made up off broken wheat | Vegetarian |
| Lauki ke kofte | a way to serve bottle gourd | Vegetarian |
| Lauki ki bhaaji | a way to serve bottle gourd | Vegetarian |
| Litti chokha | a baked salted wheat flour cake filled with sattu (baked chickpea flour) and some special spices | Vegetarian |
| Lobiya | Black eyes peas, onions and tomatoes in a curry sauce | Vegetarian |
| Makhaan ka kheer | Sweet, made up with makhaana, milk, sugar, cashew and other savor. Popular in Mithilanchal region of Bihar | Vegetarian |
| Makki ki roti, sarson ka saag | Creamed sarson mustard leaves, with heavily buttered roti made from corn flour. North Indian winter favorite. | Vegetarian |
| Mathura ke pede | a sort of a confection | Vegetarian |
| Methi saag, chaulai saag | Veggie leaves sauteed in oil and garlic with little masalas. Cooked mostly in central part of India. | Vegetarian |
| Millet Lapsi | Roasted Millet cooked in Jaggery | Vegetarian |
| Missi roti | Whole wheat & gram flour dough ground masalas, pan fried | Vegetarian |
| Mixed vegetable | mixed vegetables, slow cooked with a tomato sauce added. | Vegetarian |
| Moong dal ki Lapsi | a dish made with yellow lentils, milk, sugar, and nuts | Vegetarian Dessert |
| Murgh musallam | Non-Vegetarian | |
| Mushroom do pyaza (Kanda Khumb) | Mushrooms & Onions in a tomato masala sauce spiced with chilles | Vegetarian |
| Mushroom matar (Matar Khumb) | Mushrooms and sweet peas in a masala or chili sauce | Vegetarian |
| Naan | Tandoor-baked soft flatbread made with refined wheat flour. | Vegetarian |
| Navrattan korma | Vegetables, Nuts, Paneer Cheese in a tomato cream sauce | |
| Pakhala | Cooked rice with water | Vegetarian |
| Palak paneer | Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves (palak) cooked with cubes of Paneer cheese in a rich and creamy tomato-based sauce. | Vegetarian |
| Paneer butter masala | Paneer Butter Masala is a popular vegetarian dish in Indian cuisine. It is a creamy and aromatic curry made with soft cubes of paneer (a type of Indian cheese), butter, tomato sauce, and a blend of flavorful spices such as cumin, coriander, and garam masala. | Vegetarian |
| Paneer tikka masala | vegetarian alternative to chicken tikka masala | Vegetarian |
| Pani puri | a typical Indian tadka | Vegetarian |
| Panjeeri | a mixture of butter, dried fruits and whole wheat flour served as a dessert. | Vegetarian |
| Papad | A crispy add on to Lunch and Dinner, for adding a spicy and crunchier taste to food. | Vegetarian |
| Paratha | flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple | Vegetarian |
| Pattor | A flour based snack | Vegetarian |
| phirni | This is a dessert made of fine flour and ghee that is made only in Pundri. | Vegetarian |
| Phirni | a rice Pudding | Vegetarian |
| Pinni | An almond based dessert | Vegetarian |
| Poha | Specialty from Madhya Pradesh. Common snack in central part of India. Flattended rice, potato, turmeric. | Vegetarian |
| Rajma | Main. Kidney beans & assorted spices. | Vegetarian |
| Rajma chaval | a bean curry with rice | Vegetarian |
| Rajwadi Chhena/Paneer[4] | A popular Indian as well as Nepalese dish, made with chhena/ paneer in a thick cream and tomato gravy and spices | Vegetarian |
| Ramatori bhaaji | a spicy side dish made with any two vegetables i.e. potatoes and cabbage | Vegetarian |
| Samosa | Normally served as an entree or appetiser. Potatoes, onions, peas, coriander, and lentils, may be served with a mint or tamarind sauce | Vegetarian/meat varieties |
| Samose | a typical north Indian tadka | Vegetarian |
| Sattu ki roti | a dish from Bihar | Vegetarian |
| Shahi tukra | a bread pudding in a rich sauce of thickened milk, garnished with sliced almonds | Vegetarian |
| Singhada Lapsi | Lotus fruit dried and powdered to make this fasting sweet meat | Vegetarian |
| Sooji halwa (Suji Lapsi) | Semolina cooked with clarified butter and dry fruits. Semolina (Suji), clarified butter, cashew nuts. | Vegetarian |
| Sweet pethas / kesar petha / pista petha | A ravioli like dessert stuffed with a choice of fillings and equally popular in various parts of India and Pakistan | Vegetarian |
| Talit Macchi | Fried fish made with curry, ginger, and garlic | Non-Vegetarian |
| (Indian fish fry) | ||
| Tamatar Chaat | Tamatar Chaat is an Indian street food which is most popular in north India specially in Varanasi. | Vegetarian |
| Tandoori Chicken | Tandoori chicken as a dish originated in the Punjab before the independence of India and Pakistan. | Non-Vegetarian |
| Tandoori Fish Tikka | Fish marinated in lime and ginger and cooked over an open fire. | |
| Vegetable jalfrezi | Meat and spices fried in a pan. Can be vegetarian as well. | Vegetarian |
South India
| Name | Description | Vegetarian/Non-Vegetarian | Dish Type |
| Yelumicham sadam, chitranna | Rice with lemon juice | Vegetarian | Breakfast dish |
| Wheat upma, Uppittu | A breakfast dish and snack. Upma prepared from wheat dhalia rava. | Vegetarian | Breakfast dish |
| Varuval | Vegetables fried in shallow oil | Vegetarian | accompaniment |
| Vada | Savory donut. Urad dal. | Vegetarian | accompaniment |
| Uttapam Tamil Nadu | Rice pancake/hopper with a topping of onions / tomatoes / coconut | Vegetarian | Breakfast dish |
| Thengai sadam | a coconut rice dish | Vegetarian | Breakfast dish |
| Theeyal | Kerala sauce made from a mixture of spices consisting of roasted coconut, coriander seeds, tamarind water, dried red chili and fenugreek. | Vegetarian | |
| Thayir sadam, mosaranna, perugannam | a curd rice dish | Vegetarian | |
| Thattai | Type of puri made with rice, gram , urad dal flour | Vegetarian | |
| Sponge dosa | dosa made of fermented poha and rice | Vegetarian | |
| Sevai | Kind of rice vermicelli used for breakfast | ||
| Sevai | Kind of rice vermicelli mixed with either tamarind or lemon or coconut. | Vegetarian | Lunch |
| Sandige (Karnataka),Vattral | Deep fried meal accompaniment made with rice, sago and ash gourd | Vegetarian | Fryums-accompaniment |
| Sambar | Lentil soup cooked with vegetables and a blend of south Indian spices (masala). Usually taken with rice, idli, dosa, pongal or upma. | Vegetarian | |
| Sakkara pongal | a sweet rice dish | Vegetarian | Festival Sweet dish |
| Sajjige | a sweet dish | Vegetarian | Dessert |
| Rasam | A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. | Vegetarian | Part of lunch |
| Ragi mudhe, Kali | A lump of finger millet, flour and water. After cooking, made up as little balls, can be dipped in Chutney/Sambar | Vegetarian | Part of meal/lunch |
| Puttu | Ground rice, jaggery, cardamom powder, mixed and steam cooked | Vegetarian | Breakfast/Snack |
| Puli sadam, Puliogre, Puliohara | Tamarind rice | Vegetarian | Breakfast dish |
| Poriyal | Side dish for rice prepared from one or more vegetables. Oil stirred, with daal half boiled and coconut / mustard seeds. | Vegetarian | accompaniment |
| Pongal | Pulao | Vegetarian | Breakfast dish |
| Pesarattu | Dosa (pancake or crepe) of Andhra Pradesh made from moong dal (lentils), grains and spice batter. | Vegetarian | |
| Payasam | Rice dessert. Rice, milk. | Vegetarian | |
| Paruppu sadam | Daal rice | ||
| Parotta | a layered kerala parotta made with maida and dalda. | Vegetarian | |
| Paravannam | A delicious sweet dish made with Rice, jaggery made in Andhra pradesh. | Vegetarian | |
| Papadum | Thin deep fried disk served as meal accompaniment | Vegetarian | Fryums accompaniment |
| Paniyaram, Paddu, Gunthapangnalu | a dish made of rice flour and black gram | Vegetarian | Breakfast |
| Pachadi | Side dish made with yoghurt, coconut, ginger and curry leaves and seasoned with mustard. | Vegetarian | accompaniment |
| Olan (dish) | Light and subtle-flavored Kerala dish prepared from white gourd, ash-gourd or black-eyed peas, coconut milk and ginger seasoned with coconut oil. | Vegetarian | |
| Obbattu (holige, bobbattu, pooran-poli) | A stuffed (moong gram dal and jaggery or coconut poornam) paratha. Dish native to South and West India in the states of |- | ||
| Karnataka, Andhra Pradesh and Maharashtra || Vegetarian|| Festival Sweet dish | |||
| Nandu omelette | an omelette with pieces of crab and spices | Non-Vegetarian | |
| Masala Dosa | Dosa with masala and potato. | Vegetarian | Breakfast |
| Kuzhambu | Thick soup with coconut and vegetables | Vegetarian | |
| Kuzhakkattai | Dumplings with Rice flour, jaggery, and coconut | Vegetarian | Snack |
| Kothamali sadam | Coriander rice | Vegetarian | Breakfast dish |
| Koshambri | A cucumber salad dish popular in Karnataka. Prepared during festivals. | Vegetarian | Salad |
| Kos kootu | a cabbage and lentil dish used for rice | Vegetarian | |
| Kori rotti | |||
| Koottu | Vegetable, daal or lentil mixture boiled in water | Vegetarian | |
| kolhapuri akkha masoor Dal | whole Red lentil cooked in onion gravy with Massala | vegetarian | |
| Kodubale | mixture rice flour, soji, shredded coconut, red chillies, cumin*, salt in the shape of a ring fried in oil | Vegetarian | Snack |
| Kerala Beef Fry | Beef, onions, spices, coconut, curry leaves | Non-vegetarian | |
| Keerai sadam (Tamil Nadu) | Rice and green leaves | Vegetarian | |
| Keerai poriyal | Green leaves mixed with daal and coconut with little oil | Vegetarian | |
| Keerai masiyal | Ground green leaves used as a side dish for rice or mixed with rice. | Vegetarian | |
| Keerai koottu (Tamil Nadu) | Green leaves kootu | Vegetarian | |
| Kanji | a rice porridge | Vegetarian | |
| Kaara kozhambu (Tamil Nadu) | a dish used with rice made of chilli powder and tamarind | Vegetarian | |
| Indian omelette | Egg omelette or veg omelette | ||
| Idli | Steamed cake of fermented rice and pulse flour. Rice, urad dal | Vegetarian | |
| Idiyappam | Steamed rice noodles or vermicelli with Ground rice | Vegetarian | |
| Hyderabadi biryani | Biryani cooked in hyderabadi style | Non vegetarian | |
| Halwa | Maida or Sugarcane fritters which are known as Halwa in South India India and | Vegetarian | Sweet/Dessert |
| Goli bajje | a snack with Gram flour. | Vegetarian | |
| Ennai kathirikkai | Ennai Kathirikkai | Vegetarian | side dish/accompaniment |
| Double ka meetha | Bread crumbs fried in ghee and dipped in milk and sugar syrup | Sweet | |
| Dosa | Pancake/Hopper. Ground rice, urad dal | Vegetarian | Breakfast dish |
| Dibba rotti | It is a breakfast item made in Andhra pradesh and is also called Minaparotti. Made with rice, urad dal. Tastes good with a chutney. | Vegetarian | |
| Currivepillai sadam (Tamil Nadu) | Curry leaves and rice | Vegetarian | Breakfast dish |
| Chicken 65 | Popular deep fried chicken preparation. Chicken, onion, ginger | Non-Vegetarian | |
| Chettinadu Chicken | Dish made chicken and spices | Non-Vegetarian | |
| Bonda | Snack. Potatoes, gram flour. | Vegetarian | Snack |
| Bisi bele bath (Karnataka) | Rice preparation with vegetables. | Vegetarian | main course |
| Biryani and Egg Baryani | Spicy rice dish with vegetables or chicken or mutton or fish or prawns. | Depends on choice | |
| Bhajji | Vegetable or onion fritters which are known as Pakodas in North India and Pakistani cuisine | Vegetarian | Snack/ meal accompaniment |
| Baida roti | fried minced chicken stuffed in Egg roll | Non Vegetarian | Snacks |
| Avial | Coconut paste, curd mixed with vegetables and some spices. | Vegetarian | Accompaniment with Staple food |
| Aval kesari | roasted flat rice flour cooked with sugar and dry fruits. | Vegetarian | |
| Attu | Several types are made with several type of flours including rice flour, urad dal,semolina and wheat flour. This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa. | Vegetarian | |
| ananas menaskai | pineapple cooked in Jaggery and tamarind gravy | vegetarian |
West India
| Name | Description | Vegetarian/Non-Vegetarian |
| Amti | a Lentil curry with Split lentils. | |
| Bajri no rotlo | Bread made with thick millet flour flatbread usually grilled over coals. | Vegetarian |
| Batata Saung | potato in chilli tamarind gravy. | Vegetarian |
| Barfi | Sweet | Vegetarian Desert |
| Basundi | Sweet made from milk by continuous heating to a point before condensing. | Vegetarian Desert |
| Bhakri | Whole wheat flour bread, thicker than rotli, crispy. | |
| Bombil fry | Main Course; Bombay Duck (Fish). | Non-Vegetarian |
| Chaat | Snack | Vegetarian |
| Chevdo | Mixture of Flattened rice, groundnut, chana, masala. | |
| Cholafali | snack | |
| Chorafali | Spicy. Ground chana dal and urad dal, deep fried flattened disk, masala, sprinkle with red chili powder on top. | |
| Daal Dhokli | Daal Dhokli is widely cooked and eaten all over Rajasthan and Gujarat. Very small dumplings of wheat flour are cooked along with green gram or pegeon dal and whole red chili and red mustard is used as tempering. | Vegetarian |
| Dabeli | Snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav | Vegetarian |
| Dahi vada | Fried lentil balls in a yogurt sauce. Lentils, yogurt. | Vegetarian |
| Dalithoy | Soup made with split yellow lentils. | Vegetarian |
| Dhokla | Lentil snack. Gram. | Vegetarian |
| Doodhpak | A milk-based sweet dessert with nuts | |
| Dudhi no halwo | Sweet. Bottle gourd halwa | |
| dudhi muthiya | snack made up of refined wheat and bottle gourd | Vegetarian |
| Dum aaloo | Main dish. Potatoes deep fry, yogurt, coriander powder, ginger powder. | Vegetarian |
| Gajar halwo | Sweet. Carrot Halwa | |
| Gatta curry | Curry with steamed dumplings made from chickpea flour cooked in a spiced yoghurt sauce. | Vegetarian |
| Ghari (sweet from Surat) | Sweet | |
| Ghooghra | Sweet | |
| Gud papdi (Gol papdi) | Sweet | |
| Gulab jamun | Sweet | |
| Halvasan | Sweet | |
| Handwo (steamed dish) | Snack | |
| Gur | Sweet unrefined brown sugar sold in blocks[3]. | |
| Jalebi | Sweet maida & grained semolina flour, baking powder, curd, sugar. | Sweet |
| Jeera Aloo | Typical West Indian dish | Vegetarian |
| Juvar no rotlo | Thick sorghum flatbread. | |
| Kansar | Sweet | |
| Karanji | A crispy sweet dish from Maharashtra | Vegetarian Desert |
| Keri no ras | Sweet | |
| Khakhra | Gujarati Snack. Wheat flour, methi. | |
| Khandvi | Snack. Besan. | |
| Kombdi vade | Chicken Curry with Bread. Chicken. | |
| Kopra paak | Sweet coconut halwa/barfi: Halwa is soft, barfi more like cake. | |
| Koshimbir | a salad, usually served as a side | |
| Kolim / Jawla | A preparation of dried fish named Kolim or Jawla found in coastal Maharashtra with onion and spices. Usually eaten with bhakri or chapati | |
| Laapsi | Sweet coarse ground/ broken wheat cooked with butter and sugar. | |
| Laddu | Sweet | |
| Locha | Surat (Gujarat) special Spicy dish. Ground chanadal, masala. | |
| Malpua | Sweet | |
| Methi na Gota | Snack. Fried fenugreek dumplings. | |
| Modak | A Marathi sweet dish made of steamed rice flour with coconut and jaggery filling | Vegetarian Desert |
| Mohanthal | a sweet prepared from gram flour and ghee dry fruits | |
| Chakri (chakali) | a Savoury snack. Mixed grain flour. | Vegetarian |
| Muthiya | Gujarati Snack. Whole wheat flour, methi leaves, besan/chickpeas flour and coriander leaves/cilantro. | |
| Naralachi vadi / Khobryachi vadi / Coconut vadi | A sweet made of coconut and sugar syrup which is cooled and dried till it becomes firm. Usually made in konkan region | |
| Oondees | Breakfast delicacy. Spherical shaped rice or semolina about four inches (10 cm) in diameter. | |
| Panipuri | Snack | |
| Patra | Snack. Taro leaves, coconut, seeds, dal. | |
| Pav Bhaji | Mixed curry of onion, capsicum, peas, cauliflower potatoes. | |
| Penda | Sweet | |
| Poha | Snack. Flattened rice | Vegetarian |
| Pooran-poli | Sweet stuffed bread. Wheat flour, gram. | |
| Poori | Bread. Wheat flour. | |
| Puri Bhaji | Breakfast or Snack | |
| Rasya muthia | Snack. A spicy yogurt dumpling soup. | |
| Sabudana Khichadi | Vegetarian Snack. Sago. | |
| Saath | A chewy plain flat circular sweet made of dried mango (sometimes jackfruit) juice/pulp. | |
| Usually made in Konkan region of Maharashtra || | ||
| Sev khamani | Chana dal, green chillies, ginger, lemon juice and olive oil. | |
| Sev tameta | Veggis with potatoes and sev. | |
| Shakarpara | A deep fried snack made out of sugar and wheat. | |
| Namakpara | Snack. A deep fried snack made out of salt and Gram Flour . | |
| Shankarpali | Sweet or savoury snack. Plain flour, sugar. | |
| Shiro | Sweet roasted semolina/flour/dal with milk, butter, sugar, nuts and raisins. | |
| Shrikhand | A thick yogurt-based sweet dessert garnished with ground nuts, cardamom, and saffron. | |
| Sohan papdi | Sweet | |
| Soonvali | Snack | |
| Sukhdi | Sweet | |
| Surnoli | Pancakes that have holes. are yellow and puffy. They are about 10 inches (25 centimeters) in diameter and often served with butter. | |
| Sutarfeni | Sweet | |
| Thalipeeth | Savoury pancake. Mixed grain flour. | |
| Thepla | Paratha. Mixed grain flour. | |
| Undhiyu | Mix veggi. Plantain, brinjal, carrot, green chillies, potatoes, fresh coconut and other vegetables. Gujarati food. | |
| Upmaa | a dish originating from the Indian subcontinent, cooked as a thick porridge from dry-roasted semolina or coarse rice flour. | |
| Vada pav | Burger. Gram flour, potatoes, chilli, garlic, ginger. | |
| Veg Kolhapuri | Mixed vegetables. | |
| Vindaloo | Goan pork vindaloo. Pork, goan red chilli paste. | |
| Ghebar or Ghevar | Sweet from Surat | |
| Lilva Kachori | Snack. Lilva and whole wheat flour. | |
| Maghaz | ||
| Undhiyu | The signature winter Gujarati dish. Curry of mixed vegetables like surti papdi, ratalu, potatoes, carrot, green garlic, tuvar dana, waal dana etc. rich in oil and spices generally accompanied by puri or roti. | |
| Mag Dhokli | an Indian dish made of lentils and fresh dough with Indian spices, it is dry and not liquidy like daal dhokli. | |
| Khichu | It is made by boiling the rice flour in water with seasoning, subtle in taste and accompanied by oil and methi masala. | |
| Thepla | A signature Gujarati snack which is a parantha with seasoning, made from wheat flour, this dish is generally accompanied by condiments like pickles, green chillies, etc. It is also known as Dhebra, Chopda etc. in various regions. | |
| Farsi Puri | It is a Gujarati snack which is also known as mathri in other regions of India, it generally made from wheat flour, all purpose flour etc. | |
| Khaman | Made by steaming gram flour batter with flavorful seasoning accompanied with chutney. | |
| Turiya Patra Vatana sabji | A vegetable curry made generally in winters. | |
| Mohan thaal | A sweet dish. | |
| Churma Ladoo | A sweet dish made with wheat flour, ghee, sugar or jaggery and dry fruits. | |
| Zunka or Pitla | A dish made of besan (gram flour) with minced onion, green chilies, and coriander (cilantro) . Usually eaten with bhakri or chapati. |
East India
| Name | Description | Vegetarian/Non-Vegetarian |
| Cheera Doi | A breakfast cereal. | Vegetarian |
| Daab chingri | prawn curry cooked in green coconut | Non-vegetarian |
| Dhup Pitha | A sweet Assamese specialty | Sweet |
| Gheela Pitha | A Sweet Assamese specialty | Sweet |
| Hurum | A Breakfast cereal; an Assamese specialty | |
| Khar | An Assamese specialty side dish: papaya, banana, soda | |
| Kumol Sawul | A Breakfast cereal; an Assamese specialty. Soft rice with cream & jaggery. | |
| Loskora (Coconut Laddu) | Sweet | |
| Luchi (food)|Luchi | A Puffed bread, fried in oil, made from flour. A Bengali specialty | |
| Malpua/Malpoa | Sweet Snacks notable in Northeast and East, specially in Odisha. | Sweet |
| Momo | Originally from Tibet, it is a popular snack/ food item in India. | |
| Muri Naaru | A sweet Bengali specialty. | |
| Pani Tenga | a pickled dish made from mustard. | |
| Sunga Pitha | A Sweet Assamese specialty | |
| Alu Pitika | a dish made of mashed potato. | |
| Masor tenga | An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes.[5] | |
| Bengena Pitika | A dish made of mashed brinjal. | |
| Bilahi Maas | A fish curry cooked with tomatoes. | |
| Black rice | A special local variety of rice | |
| Bora Sawul | A breakfast cereal; an Assamese specialty. Sticky rice, sugar or jaggery. | |
| Brown Rice | A special local variety of rice. | |
| Chhenagaja | Odia Dessert. Cottage cheese, flour, sugar syrup. | |
| Chhenapoda | Dessert. Cottage cheese, flour, sugar syrup. Odia Specialty. | |
| Chingri malai curry | Curry. Prawn, coconut, mustard, steamed. Traditional Bengali Dish. | |
| Dal | Lentils. | |
| Goja | A Sweet Bengali Specialty | |
| Hando Guri | A Breakfast cereal; an Assamese specialty | |
| Haq Maas | A Fish curry cooked with leafy green vegetables. | |
| Horioh Maas | A Golden Mustard Fish Curry. | |
| Ilish or Chingri Bhape | Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed. Traditional Bengali Dish. | |
| Kabiraji | A popular non-vegetarian Indian dish in eastern India prepared using chicken and fish | |
| Kharoli | Pickle made from mustard; an Assamese specialty | |
| Khorisa | Pickle made from bamboo shoot; an Assamese specialty | |
| Koldil Chicken | Chicken cooked with banana flower; an Assamese specialty | |
| Koldil Duck | Duck meat cooked with banana flower; an Assamese specialty | |
| Konir Dom | Egg curry. | |
| Lai Haq Maas | Fish Curry with herbs & lemon. | |
| Litti | Balls of wheat and sattu baked in oven and served with mashed potatoes (chokha) | |
| Maasor Tenga | Tomato Fish Curry. | |
| Machher Jhol | A curry of fish, and various spices. | |
| Masor Koni | A fish delicacy. | |
| Masor Petu | A fish delicacy. | |
| Mishti Chholar Dal | A curry with Bengal gram, coconut, and sugar. Bengali Specialty. | |
| Mishti Doi | A dessert with curd, sugar syrup or jaggery. Bengali Sweet curd. | |
| Ou tenga Maas | A fish curry cooked with elephant apple. | |
| Pakhala | Odia Dish with Rice. Fermented rice, yoghurt, salt, seasonings. | |
| Bhaji | Fried Vegetables. | |
| Pani Pitha | Sweet Assamese specialty | |
| Pantua | It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sugar syrup. Notable in West Bengal, Eastern India and Bangladesh. | |
| Payokh | Dessert | |
| Peda | Sweet | |
| Prawn malai curry | Curry. Prawns, coconut cream, crushed mustard seed, red chillies. Bengali dish. | |
| Red Rice | Special local variety of rice. | |
| Rice | Staple Food. | |
| Rasagola/Roshogolla | A sweet dessert using cottage cheese, flour and sugar syrup. Originated independently in different versions and taste in Odisha and West Bengal | |
| Sabzi (curry) | Different green or other vegetables. | |
| Shondesh | A dessert with milk and sugar. A signature Bengali Dish | |
| Shukto | A Bengali cuisine. Diced potatoes, sweet potatoes, broad beans, eggplant, drumsticks, raw bananas, radish cooked together and sautéed with mustard seeds. This culinary cooked in mustard oil and sometimes shredded coconut can also be used. | |
| Sunga Pork | Rich spicy pork curry | |
| Tenga Doi | Sour curd | |
| Til Pitha | A sweet Assamese specialty. Rice powder, til, jaggery. |
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