Food of India

Fragrant layered rice with marinated meat or vegetables, slow-cooked in a sealed pot with saffron and spices.

Tandoori-style chicken simmered in a mild, creamy tomato-butter sauce.

Grilled marinated chicken pieces in a spiced tomato-cream sauce enjoyed across India and worldwide.

Chicken marinated in yogurt and spices and roasted at very high heat for a smoky, charred finish.

A Kashmiri lamb curry colored red by mild chilies, with a gravy of yogurt and aromatic spices.

Cubes of fresh cheese in a smooth, spiced spinach sauce.

A mild, rich braise of meat or vegetables in yogurt, nuts and spices.

Simmered lentils tempered with spices, the daily comfort food of India.

Spiced meat or vegetable balls simmered in a rich gravy.

A slow-cooked porridge of meat, wheat and lentils, especially loved in Hyderabad.

A thin, crisp fermented rice-and-lentil crepe stuffed with spiced potatoes.

Soft steamed rice-and-lentil cakes served with sambar and chutney.

Flaky or stuffed griddled flatbread, often filled with potato or paneer and served with yogurt.

Flattened rice cooked with turmeric, mustard seeds, onion and peanuts.

A savory semolina porridge tempered with mustard seeds and vegetables.

Spicy chickpea curry served with puffy fried bread.

Crisp hollow shells filled with potato, chickpeas and spiced tangy water.

Crisp fried pastry triangles filled with spiced potato and peas.

A spiced potato fritter in a soft bun with garlic chutney, Mumbai's favorite snack.

Mashed spiced vegetable curry served with buttered toasted buns.

A peppery lentil and vegetable soup with curry spices, often with rice.

A thin, tangy tomato-tamarind broth with pepper and cumin.

A spiced tomato soup served at weddings and homes.

A yogurt and chickpea-flour soup with fritters.

A crunchy chopped cucumber, tomato and onion salad with lime and cilantro.

Cooling yogurt with cucumber or boondi.

A South Indian salad of soaked lentils with cucumber and coconut.

Soft leavened flatbread baked in a clay oven, often brushed with butter or garlic.

Everyday whole-wheat flatbread cooked on a griddle.

Round bread that puffs up when deep-fried.

Fluffy fried leavened bread.

Lacy rice-and-coconut pancake with a soft center from Kerala.

Soft milk-solid dumplings soaked in cardamom-rose syrup.

Crisp spirals of fried batter soaked in saffron syrup.

Creamy rice pudding simmered with cardamom, nuts and saffron.

Soft spongy cheese balls in light sugar syrup.

Dense, slow-frozen milk ice cream with pistachio or mango.

Carrots slow-cooked in milk and ghee with sugar, cardamom and nuts.

Spiced milk tea simmered with ginger, cardamom and other spices.

Thick chilled yogurt drink, sweet, salty or mango.

South Indian decoction coffee with frothed milk, served in a steel tumbler.

Spiced buttermilk with cumin and mint.

Fresh lime drink with sugar or salt and roasted cumin.

Tangy cumin-mint cooler.

India's beloved king of fruits, eaten ripe, pickled and in drinks.

Giant tree fruit eaten ripe or cooked young as a vegetable.

Eaten fresh, fried as chips and cooked in curries.

Crunchy pink or white fruit eaten with chaat masala.

Used fresh, grated, as milk and as tender coconut water.

Ruby seeds in raitas and juices.