1. Chhena :

Chhena or Chhana is fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. In Orissa, the typical process is like that of ricotta: the milk is boiled and then curdled with a small amount of whey, and the resulting coagulated component is collected and wrapped in cheesecloth, strained and beaten thoroughly, until it becomes quite firm. This mixture is kneaded well before use, so that it acquires a very soft and smooth consistency. Chhena is consumed by lactose intolerant people.

2. Chutney :

Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different word ach?r applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.The name chutney covers a wide variety of foodstuffs. The common element which makes them all chutneys is that they are added to meals to add flavour; the best English translation of chutney is relish. As such, they can be, and are, eaten with a wide variety of foods.

3. 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 Persian word Barf which means snow, since Barfi is similar to ice/snow in appearance, this is why it is served cold. Barfi is often flavored with fruit (such as mango or coconut) or nuts (such as cashew and pistachio) and spices such as cardamom or rose water. They are sometimes coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.

4. Puri :

Puri is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

5. Imarti :

Imarti or Jhangri in south India, is a dessert invented in Mughal kitchen and is now popular across the Indian Subcontinent including Rajasthan, West Bengal and South India. Imarti is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. This sweet dish increased in popularity in other parts of India as theMughals expanded there, and found its place in Hindu Raj Bhog (Royal Food Menu).In North India it is often consumed with rabri (condensed milk). In South India, this sweet is served after a meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.

6. Kaju Katli :

Kaju katli (also known as Kaju Katari or Kaju barfi) is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). The kaju barfi recipe that include saffron and is known as kesar kaju katli. The kesar version of this sweet dish is considered to be more exotic and rich.It is an expensive dessert as compared to its counterparts.

7. Panipuri :

The Panipuri , pani ke bataashe, Marathi: term used in Western India, phuchkainox is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into ones mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu.