1. Rogan josh :
Rogan josh in Persian, is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Rougha means clarified butter or fat in Persian, while (alternatively romanised josh), gives the figurative meaning of intensity or passionand ultimately derives from the verb meaning to heat or boil. Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning red color (the same Indo-European root that is the source of the French rouge and the Spanish rojo) and josh meaning passion or heat.
2. Kebab :
Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.
3. Gosht :
Gosht is the transliteration for the Persian word meaning meat or flesh, which has been adopted by other South Asian languages.Gosht is an essential part of Pakistani cuisine, which features many meat-based gravies. A wide variety of meats are used in Pakistan. In India, gosht dishes are likely to be made with goat or mutton. In India the term mutton is more likely to mean goat rather than adult sheep, as it does elsewhere in the English-speaking world. As the Hindu religion prohibits eating beef, and Islam prohibits the eating of pork, Indian gosht is not traditionally made with these meats. When Indian dishes are translated and adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means lamb. Variations include bhuna ghosht, kadhai gosht, raan gosht, dal gosht, nihari gosht, rara Gosht, and saag gosht, which includes spinach. Karahi gosht is cooked in a traditional cooking pot from which it takes its name.
4. Chole bhature :
is a combination of chole (spicy chick peas) and fried bread called bhatoora (made of maida flour).
5. Saag :
Saag or sag is a leaf-based (spinach, mustard leaf, basella, etc.) dish eaten in South Asia with bread such as roti or naan, or rice (in Odisha and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala.Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in the Pakistani and Indian region of Punjab, especially sarson da saag, where it may be eaten with makki ki roti. This roti is made of corn flour and is yellow in colour, though it can also be eaten with other breads. Saag/saj however can be a catch-all term for various green-leaved dishes. Saag aloo (spinach potato)
6. Chickpea :
The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes. 7,500-year-old remains have been found in the Middle East
7. Kulcha :
Kulcha is a type of leavened Indian bread eaten on the Indian subcontinent, made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole. Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry). In Pakistan, kulcha breads are largely eaten in Azad Kashmir, Gilgit-Baltistan and certain parts of the Hazara and northern Punjab regions, where they are a popular breakfast item.