This south Indian fermented crepe made from rice and lentil batter is typically served with sambar and coconut chutney.
This flatbread, whose name literally means "butter bread," is a staple of North Indian cuisine often served with dal or curry.
This popular yogurt-based drink, often flavored with mango or salt, is a cooling accompaniment to spicy Indian meals.
This creamy lentil dish, slow-cooked overnight and finished with butter and cream, is a staple of North Indian restaurants worldwide and originated in the Punjab region.
This deep-fried snack filled with spiced potatoes and peas is one of India's most beloved street foods, often served with mint chutney.
This bright yellow powder, derived from the turmeric plant's rhizome, is prized in Indian cooking for both its color and its anti-inflammatory properties.
This dried red chili pepper, ground into a fine powder, is a staple spice that gives many Indian curries their characteristic heat and color.
This aromatic spice, the dried flower bud of a clove tree, is commonly used in Indian cooking and is also chewed as a breath freshener.
This savory snack from Gujarat made from fermented rice and chickpea batter is steamed and often served with chutney.
This spicy street food from Mumbai consists of puffed rice mixed with vegetables, tamarind chutney, and sev.
This spice blend whose name means "hot spices" typically includes cinnamon, cardamom, cloves, cumin, and coriander.
This popular street food from Mumbai consists of a spicy vegetable curry served with buttered bread rolls, often eaten on the beaches.
This aromatic rice variety, grown primarily in the foothills of the Himalayas, is known for its long grains and distinctive fragrance.
This sweet made from khoya, sugar, and cardamom is rolled into balls and is a popular offering in temples and at celebrations.
This sweet dessert made from reduced milk, sugar, and nuts is often garnished with silver leaf and served at celebrations.
This yogurt-based curry dish popular in North India features gram flour dumplings called pakoras or pakodis.
This spice, derived from the flower of Crocus sativus, is more expensive than gold by weight and gives many Indian dishes their golden color.
This aromatic basmati rice dish from the Deccan features meat or vegetables layered with partially cooked rice, sealed with dough, and slow-cooked in its own steam.
This North Indian bread, traditionally baked in a clay oven called a tandoor, is unleavened and often served with curries.
This Kashmiri multi-course feast, traditionally served on a large copper plate called a trami, features 36 courses of mainly meat dishes and is prepared by master chefs called wazas.