Samosa is India's most iconic fried snack — a crisp, flaky pastry shell stuffed with spiced potatoes and peas. Sold at street stalls and served at every celebration, it's instantly recognisable and loved across the country and beyond.
Samosa at a Glance CuisineNorth Indian CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking30 minutes Total timeAbout 90 minutes Servings6 Suggested serving2 samosas Samosa Ingredients For dough: 2 cups all-purpose flour; 1/4 cup oil or ghee; 1/2 tsp ajwain; 1/2 tsp salt; water as needed. For filling: 3 medium potatoes, boiled and cubed; 1/2 cup green peas; 1 tsp cumin seeds; 1 inch ginger, grated; 1-2 green chillies, chopped; 1/2 tsp garam masala; 1/2 tsp coriander powder; 1/4 tsp amchur; salt to taste; 2 tbsp oil; oil for deep frying. How to Make Samosa Rub oil into the flour with ajwain and salt until it resembles breadcrumbs; add water gradually to form a firm, slightly st…Neer Dosa
Neer Dosa is a delicate, paper-thin rice crepe from coastal Karnataka, made from a thin, watery rice batter with no fermentation needed. Its name literally means 'water dosa' in Kannada, referring to the batter's runny consistency.
Neer Dosa at a Glance CuisineKarnataka CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation10 minutes Cooking20 minutes Total timeAbout 4-4.5 hours Servings4 Suggested serving3 dosas Neer Dosa Ingredients 1.5 cups raw rice, soaked 3-4 hours; salt to taste; water as needed (for a thin, watery batter); oil for cooking. How to Make Neer Dosa Drain the soaked rice and grind with water into a completely smooth batter. Thin the batter further with water until it reaches a watery, milk-like consistency, much thinner than regular dosa batter. Season with salt. Heat a flat tawa on medium heat and grease lightly. Pour a ladle of the thin batter in a circular motion, letting it spread natura…Adai
Adai is a Tamil Nadu tiffin dish made from a coarsely ground batter of rice and mixed lentils, giving it a hearty, protein-rich profile compared to a plain dosa. No fermentation is needed, making it a reliable, filling breakfast any day of the week.
Adai at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 4.5-6.5 hours Servings4 Suggested serving2 adais Adai Ingredients 1/2 cup rice; 1/4 cup toor dal; 1/4 cup chana dal; 1/4 cup urad dal; 2 tbsp moong dal; 2-3 dried red chillies; a pinch of hing; 1 small onion, finely chopped; a few curry leaves, chopped; 2 tbsp coriander leaves, chopped; salt to taste; oil for cooking. How to Make Adai Soak rice and all the lentils together with dried red chillies for 4-6 hours. Drain and grind into a coarse, slightly grainy batter, unlike the smooth batter used for dosa, adding water as needed. Mix in hing, onion…Kheer
Kheer is a creamy Indian rice pudding made by slow-simmering rice in milk until thick and rich, then flavoured with cardamom, saffron and nuts. A staple at festivals and celebrations, it's also a comforting everyday dessert in many households.
Kheer at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyEasy Preparation10 minutes Cooking40 minutes Total timeAbout 70 minutes Servings5 Suggested serving3/4 cup Kheer Ingredients 1/4 cup rice, soaked 20 minutes; 1 litre full-fat milk; 1/2 cup sugar; 4-5 green cardamom pods, crushed; a few saffron strands; 2 tbsp chopped almonds and cashews; 1 tbsp raisins; 1 tbsp ghee. How to Make Kheer Heat ghee in a heavy-bottomed pot; lightly roast the drained, soaked rice for 1-2 minutes. Add milk and bring to a gentle boil, then reduce heat to low. Simmer, stirring frequently to prevent sticking, for 30-35 minutes until the rice is fully soft and the milk has th…Gulab Jamun
Gulab Jamun is one of India's best-loved festive sweets — soft, deep-fried milk-solid balls soaked in a fragrant cardamom-scented sugar syrup. It's a fixture at celebrations, weddings and festivals across the country.
Gulab Jamun at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 70 minutes Servings6 Suggested serving2 jamuns Gulab Jamun Ingredients 1 cup milk powder; 1/4 cup all-purpose flour; 1/4 tsp baking soda; 2-3 tbsp milk; 1 tbsp ghee, melted; oil or ghee for deep frying. For syrup: 1.5 cups sugar; 1.5 cups water; 4-5 green cardamom pods, crushed; a few saffron strands (optional); 1 tsp rose water or a squeeze of lemon juice. How to Make Gulab Jamun Make the sugar syrup first: dissolve sugar in water, bring to a boil, add cardamom and saffron, and simmer for 5-6 minutes until slightly sticky. Add rose water or lemon ju…Chettinad Chicken
Chettinad Chicken is a robustly spiced Tamil Nadu curry named after the Chettinad region, known for its bold use of whole roasted spices. The deep, layered heat and aroma make it one of South India's most distinctive non-vegetarian dishes.
Chettinad Chicken at a Glance CuisineTamil Nadu (Chettinad) CountryIndia MealDinner CourseMain / Curry Food TypeNon-Vegetarian DifficultyMedium Preparation20 minutes Cooking35 minutes Total timeAbout 55 minutes Servings4 Suggested serving2 pieces with gravy Chettinad Chicken Ingredients 600g chicken, curry cut pieces; 2 onions, finely chopped; 2 tomatoes, chopped; 1 tbsp ginger-garlic paste; a few curry leaves; 2 tbsp coconut, grated. For Chettinad masala: 1 tbsp coriander seeds; 1 tsp fennel seeds; 4-5 dried red chillies; 1/2 tsp black peppercorns; 1/2 tsp cumin seeds; 2 cloves; 1 small cinnamon stick; 1/2 tsp turmeric; salt to taste; 3 tbsp oil. How to Make Chettinad Chicken Dry roast coriander seeds, fennel seeds, dried…Ragi Dosa
Ragi Dosa is a thin, crisp South Indian crepe made from finger millet flour, needing no fermentation. Naturally rich in calcium and fibre, it's a popular nutritious breakfast choice, especially for those looking to include more millets in their diet.
Ragi Dosa at a Glance CuisineSouth Indian CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyEasy Preparation10 minutes Cooking20 minutes Total timeAbout 45 minutes Servings4 Suggested serving2 dosas Ragi Dosa Ingredients 1 cup ragi (finger millet) flour; 1/4 cup rice flour; 2 tbsp curd (optional); 1 small onion, finely chopped; 1 green chilli, chopped; 1/2 inch ginger, grated; a few curry leaves, chopped; a pinch of cumin seeds; salt to taste; water as needed; oil for cooking. How to Make Ragi Dosa Whisk ragi flour, rice flour and curd (if using) with water into a thin, watery batter, similar to neer dosa consistency. Rest the batter for 15 minutes. Stir in onion, green chilli, ginger, c…Set Dosa
Set Dosa is a soft, thick, spongy Karnataka-style dosa, traditionally served in a 'set' of three alongside a coconut-based vegetable kurma. Unlike the crisp, thin classic dosa, its fluffy texture makes it a comforting breakfast favourite.
Set Dosa at a Glance CuisineKarnataka CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 9-13 hours Servings4 Suggested serving3 dosas (a 'set') Set Dosa Ingredients 2 cups dosa rice; 1/2 cup urad dal; 1/4 cup poha (flattened rice); 1/4 tsp fenugreek seeds; salt to taste; water as needed; oil for cooking. How to Make Set Dosa Soak dosa rice, urad dal and fenugreek seeds together for 4-6 hours; soak poha separately for 20-30 minutes just before grinding. Grind everything together into a smooth, slightly thick batter, thicker than regular dosa batter. Ferment in a warm place for 8-12 hours until well risen and bubbly. Ad…Besan Ladoo
Besan Ladoo is a classic Indian sweet made by slow-roasting gram flour in ghee until fragrant, then shaping it into rich, crumbly balls with sugar and nuts. A festival favourite that keeps well, it's often made in large batches for celebrations.
Besan Ladoo at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation10 minutes Cooking25 minutes Total timeAbout 50 minutes Servings8 Suggested serving2 ladoos Besan Ladoo Ingredients 2 cups besan (gram flour); 3/4 cup ghee; 3/4 cup powdered sugar; 1/2 tsp cardamom powder; 2 tbsp chopped almonds and cashews. How to Make Besan Ladoo Heat ghee in a heavy-bottomed pan on low heat; add besan and roast continuously, stirring, for 15-20 minutes until it turns golden brown and releases a rich, nutty aroma. Continue roasting until the mixture turns a shade darker and the ghee starts to slightly separate at the edges — this is the sign it's p…Jalebi
Jalebi is a crispy, syrup-soaked spiral sweet made by deep-frying a fermented flour batter into pretzel-like shapes, then soaking it in warm sugar syrup. Instantly recognisable by its bright colour and crunchy-juicy bite, it's a festival and street-food favourite across India.
Jalebi at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation15 minutes Cooking25 minutes Total timeAbout 2.5 hours Servings6 Suggested serving3-4 jalebis Jalebi Ingredients 1 cup all-purpose flour; 2 tbsp besan (gram flour); 1/2 cup plain yogurt; 1/4 tsp baking soda; a pinch of turmeric or yellow food colour (optional); water as needed; ghee or oil for frying. For sugar syrup: 1.5 cups sugar; 3/4 cup water; a few saffron strands; 1/2 tsp cardamom powder; a squeeze of lemon juice. How to Make Jalebi Whisk flour, besan and yogurt with enough water into a smooth, lump-free batter of a slightly thick, pourable…Mirchi Ka Salan
Mirchi Ka Salan is a Hyderabadi curry made from mild green chillies simmered in a nutty peanut-sesame gravy. Traditionally served as the classic accompaniment to biryani, its tangy, rounded flavour helps balance the richness of the rice.
Mirchi Ka Salan at a Glance CuisineHyderabadi CountryIndia MealLunch CourseMain / Side Food TypeVegan DifficultyMedium Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings4 Suggested serving1 cup Mirchi Ka Salan Ingredients 8-10 large green chillies (mild variety), slit; 1/4 cup peanuts, roasted; 2 tbsp sesame seeds, roasted; 1/4 cup grated coconut, roasted; 1 onion, sliced and fried; 1 tbsp ginger-garlic paste; 1/2 tsp turmeric; 1 tsp red chilli powder; a small piece of tamarind, soaked; 1/2 tsp mustard seeds; a few curry leaves; salt to taste; oil for cooking. How to Make Mirchi Ka Salan Lightly shallow-fry the green chillies in a little oil until slightly blistered; set aside. Grind roasted peanuts, sesa…Goan Fish Curry
Goan Fish Curry is a tangy, coconut-based curry that defines Goa's coastal cuisine, built on a spice-and-coconut paste balanced with tamarind's sourness. Traditionally cooked with the day's fresh catch, it's typically served alongside steamed rice.
Goan Fish Curry at a Glance CuisineGoan CountryIndia MealDinner CourseMain / Curry Food TypeNon-Vegetarian DifficultyMedium Preparation15 minutes Cooking25 minutes Total timeAbout 40 minutes Servings4 Suggested serving2 fish pieces with gravy Goan Fish Curry Ingredients 500g fish (pomfret or kingfish), cleaned and cut; 1 cup grated coconut; 4-5 dried red Kashmiri chillies; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 4-5 black peppercorns; 1/2 tsp turmeric; 1 small onion, chopped; 1 tomato, chopped; a small piece of tamarind, soaked; salt to taste; coconut oil for cooking. How to Make Goan Fish Curry Dry roast coriander seeds, cumin seeds, peppercorns and dried red chillies briefly until fragrant. Bl…Aloo Tikki
Aloo Tikki is a crispy North Indian potato patty, shallow-fried until golden and often topped with chutneys and curd for a chaat-style snack. Simple to make with pantry staples, it's a popular tea-time and party favourite.
Aloo Tikki at a Glance CuisineNorth Indian CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving2 tikkis Aloo Tikki Ingredients 4 medium potatoes, boiled and mashed; 2 tbsp cornflour or breadcrumbs; 1/2 cup green peas, boiled and lightly mashed; 1 tsp ginger, grated; 1 green chilli, chopped; 1/2 tsp roasted cumin powder; 1/4 tsp red chilli powder; 1/2 tsp chaat masala; 2 tbsp coriander leaves, chopped; salt to taste; oil for shallow frying. How to Make Aloo Tikki Mix mashed potato, cornflour, peas, ginger, green chilli, cumin powder, red chilli powder, chaat masala, coriander leaves and salt into a firm, well-combined mixture. Div…Dahi Puri
Dahi Puri is a cooling, tangy street-food chaat made from crisp puri shells filled with potato and topped with whisked curd and sweet-spicy chutneys. A refreshing variation on pani puri, it's especially popular during warmer months.
Dahi Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation20 minutes Cooking0 minutes Total timeAbout 20 minutes Servings4 Suggested serving6 puris Dahi Puri Ingredients 24 ready-made puri shells; 1 cup thick curd, whisked smooth; 1 boiled potato, finely chopped; 1/2 cup boiled chickpeas or moong sprouts; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/4 cup sev; 2 tbsp coriander leaves, chopped; salt to taste. How to Make Dahi Puri Whisk the curd with a little salt and sugar until smooth and slightly runny; chill until ready to serve. Gently tap a small hole in the top of each puri s…Vada Pav
Vada Pav is Mumbai's most iconic street-food snack — a spiced potato fritter, coated in besan batter and deep-fried, tucked into a soft bread roll with chutneys. Often called the 'Indian burger,' it's a beloved, budget-friendly favourite across Maharashtra.
Vada Pav at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyMedium Preparation20 minutes Cooking20 minutes Total timeAbout 40 minutes Servings4 Suggested serving1 vada pav Vada Pav Ingredients For the vada: 3 medium potatoes, boiled and mashed; 1 tsp mustard seeds; a few curry leaves; 1 tsp ginger-garlic paste; 1-2 green chillies, chopped; a pinch of hing; 1/4 tsp turmeric; salt to taste; 1 tbsp oil. For the batter: 1 cup besan; a pinch of turmeric; a pinch of baking soda; salt to taste; water as needed. To serve: 4 pav (soft bread rolls); dry garlic chutney; green chutney; tamarind chutney; fried green chillies (optional); oil for d…Onion Pakora
Onion Pakora is a crisp, deep-fried fritter made from thinly sliced onions coated in a spiced gram flour batter. A beloved rainy-day and tea-time snack across India, it comes together quickly with pantry staples.
Onion Pakora at a Glance CuisinePan-India CountryIndia MealSnack CourseSnack Food TypeVegan DifficultyEasy Preparation15 minutes Cooking20 minutes Total timeAbout 50 minutes Servings4 Suggested serving5-6 pakoras Onion Pakora Ingredients 3 large onions, thinly sliced; 1 cup besan (gram flour); 2 tbsp rice flour; 1 tsp red chilli powder; 1/2 tsp carom seeds (ajwain); a pinch of turmeric; a pinch of baking soda; salt to taste; water as needed; oil for deep frying; coriander leaves, chopped. How to Make Onion Pakora Slice the onions thinly and sprinkle with salt; let sit for 15 minutes until they release moisture, then mix well. Add besan, rice flour, red chilli powder, ajwain, turmeric, baking soda and coriander leaves to the onions. Mix well, using the mo…Sev Puri
Sev Puri is a crunchy Mumbai street-food chaat made by topping flat, crisp puris with potato, chutneys and a generous layer of sev. Quick to assemble with no cooking required, it's a favourite tangy-sweet-spicy evening snack.
Sev Puri at a Glance CuisineMaharashtrian CountryIndia MealSnack CourseSnack / Street Food Food TypeVegetarian DifficultyEasy Preparation15 minutes Cooking0 minutes Total timeAbout 15 minutes Servings4 Suggested serving6 puris Sev Puri Ingredients 24 flat, crisp puris (papdi); 1 cup boiled potato, finely chopped; 1/4 cup finely chopped onion; 1/4 cup finely chopped tomato; 3 tbsp tamarind chutney; 2 tbsp green mint-coriander chutney; 1/2 cup sev; 1/2 tsp chaat masala; 1/4 tsp red chilli powder; 2 tbsp coriander leaves, chopped; a squeeze of lemon juice. How to Make Sev Puri Arrange the flat puris on a serving plate. Top each puri with a little chopped potato, onion and tomato. Drizzle tamarind chutney and green chutney over each. Sprink…Kachori
Kachori is a crisp, flaky deep-fried pastry stuffed with a spiced moong dal filling, popular as a breakfast or tea-time snack across North India, especially Rajasthan. Its flaky layers and savoury filling make it a satisfying, indulgent treat.
Kachori at a Glance CuisineRajasthani CountryIndia MealSnack CourseSnack Food TypeVegetarian DifficultyHard Preparation30 minutes Cooking30 minutes Total timeAbout 2.5 hours Servings6 Suggested serving2 kachoris Kachori Ingredients For dough: 2 cups all-purpose flour; 1/4 cup oil or ghee; 1/2 tsp salt; water as needed. For filling: 1 cup split moong dal, soaked 2 hours and coarsely ground; 1 tsp fennel seeds; 1/2 tsp cumin seeds; a pinch of hing; 1 tsp ginger paste; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1/4 tsp turmeric; salt to taste; 2 tbsp oil; oil for deep frying. How to Make Kachori Rub oil into the flour with salt until it resembles breadcrumbs; add water gradually to form a firm dough. Rest, covered, for 3…Idiyappam
Idiyappam, also known as string hoppers, is a delicate Kerala breakfast made by steaming thin rice-flour noodle strands into a soft, lacy disc. Light and neutral in flavour, it pairs beautifully with coconut milk, stew or curry.
Idiyappam at a Glance CuisineKerala CountryIndia MealBreakfast CourseMain / Breakfast Food TypeVegan DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 35 minutes Servings4 Suggested serving3 idiyappams Idiyappam Ingredients 2 cups rice flour (idiyappam/string hopper flour); 2 cups water; 1/2 tsp salt; 1 tsp oil. How to Make Idiyappam Bring water, salt and oil to a boil. Turn off the heat, add rice flour gradually, stirring continuously to form a smooth, lump-free dough. Cover and let rest for 2-3 minutes, then knead briefly while still warm into a soft, pliable dough. Fill an idiyappam press with the warm dough. Press the dough directly into greased idli plates or a steaming tray in a circular, layered pattern of th…Kaju Katli
Kaju Katli is a smooth, diamond-shaped cashew fudge that's one of India's most popular festive sweets, especially during Diwali. Made from just ground cashews and sugar syrup, its delicate texture and subtle sweetness have made it a gifting favourite.
Kaju Katli at a Glance CuisineNorth Indian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyMedium Preparation15 minutes Cooking20 minutes Total timeAbout 65 minutes Servings8 Suggested serving3 pieces Kaju Katli Ingredients 2 cups cashews; 1 cup sugar; 1/2 cup water; 1/2 tsp ghee; a few strands of saffron (optional); edible silver leaf for garnish (optional). How to Make Kaju Katli Grind the cashews into a fine, smooth powder, being careful not to over-grind into a paste — pulse in short bursts. In a pan, dissolve sugar in water and bring to a boil; simmer until it reaches a one-string consistency. Add the cashew powder to the syrup, stirring continuously on low heat. …Modak
Modak is a steamed rice-flour dumpling filled with sweetened coconut and jaggery, most famous as Lord Ganesha's favourite offering during Ganesh Chaturthi. Its delicate pleated shape and soft texture make it one of Maharashtra's most beloved festive sweets.
Modak at a Glance CuisineMaharashtrian CountryIndia MealDessert CourseDessert / Festival Sweet Food TypeVegetarian DifficultyHard Preparation20 minutes Cooking30 minutes Total timeAbout 50 minutes Servings5 Suggested serving2 modaks Modak Ingredients For dough: 1 cup rice flour; 1 cup water; 1/2 tsp ghee; a pinch of salt. For filling: 1.5 cups grated fresh coconut; 3/4 cup jaggery, grated; 1/2 tsp cardamom powder; 1 tbsp ghee. How to Make Modak For the filling, heat ghee in a pan; add grated coconut and jaggery, and cook on low heat, stirring, until the jaggery melts and the mixture thickens and comes together, about 8-10 minutes. Add cardamom powder, mix well, and let the filling cool. For the dough…