1. Barfi : Barfi is a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios). The name is derived from the […]

1. Sattu : Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India and Pakistan.Sattu is the basis of […]

1. Haleem : Its important to note that haleem a delicious meat stew is not really a Delhi food it has Persian roots is an official food in Hyderabad and is eaten in plenty of other parts of South Asia particularly by Muslims to break their fast during the holy month of Ramadan. But Delhi […]

1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to […]

1. Ghevar : Ghevar is a Rajasthani sweet traditionally associated with the Teej Festival. It is disc shaped, and made from oil, flour and sugar syrup. There are many varieties of Ghevar, including plain, mawa and malai ghevar.It is very famous in the adjoining states of Uttar Pradesh, Haryana, Delhi, Gujrat, Madhya Pradesh (among others).It […]

1. Pohay : Pohay or Pohe is a snack made from flattened rice. It is most likely served with tea or as a breakfast dish and is probably the most likely dish that a Maharashtrian will offer his guest any time of the day. It has a no. of variations the most common being Kanda […]

1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root […]

1. Chuak : Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family. 2. Chakhoi : A boiled cocktail of Musur pulses, […]

1. Kofta : Kofta (see section Name for other names) is an Iranian, Middle Eastern, Indian and Balkan meatball or meatloaf. In the simplest form, koftas consist of balls of minced or ground meat usually beef or lamb mixed with spices and/or onions. In India, Turkey and Iran, koftas are usually made of lamb, beef, […]

1. Balchao : Balchao is a spicy seafood or meat dish in East Indian cuisine. Balch 2. Croquette : A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with b 3. Halva : Halva […]

1. Pachadi : Pachadi refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.It is made of fresh vegetables and is served as an accompaniment for rice, […]

1. Jalebi : Very popular throughout India for centuries jalebi are made from fermented batter which is fried in ghee into ropy pretzellike whorls and then soaked in a hot sugary syrup. While not unique to Delhi the orangey sweets are a very common sight on the street and in sweets shops across the city […]