Laal maans (meat in red chillies

curry)
Safed maans (meat cooked in
curd)
Ghevar ( Devanagari:

) is a

Rajasthani sweet traditionally

associated with the Teej Festival. It
is disc-shaped, and made from oil,
flour and sugar syrup.
Churma is a popular Rajasthani and
Haryanvi delicacy. In Rajasthan it is
usually served with baatis and dal .
It is coarsely ground wheat crushed
f farsan side
dishes that complement the main
meal and are served alongside it.
Some farsan are eaten as snacks or
light meals by themselves.
Puran Poli (Also known as Vedmi):
Whole wheat bread filled with
sweet moong dal filling usually
made for special occasions.
Thepla /Dhebra: Made with a
mixture of flours, pan fried,
mildly spiced, usually contains
shredded vegetables.
Doodhpak : Rice pudding made by
boiling rice with milk and sugar,
and flavoured with cardamom ,
raisins , saffron, cashews ,
pistachios , or almonds . It is
typically served as a dessert.
Dudhi Chana Ni Daal nu Shaak
( Bottle Gourd and Split Black
Chickpea Curry)
Undhiyu : A mixed vegetable
casserole that is traditionally
cooked upside down
underground in earthen pots
fired from above. This dish is
usually made of the vegetables
that are available on the South
Gujarat coastline
Dhokla (Steamed cake made
primarily of rice flour.)
Handvo (Steamed cake made of
rice flour, Various beans, yogurts,
and calabash .)
Basundi is an Indian dessert mostly
in Maharashtra, Gujarat and
Karnataka. It is a sweetened dense
milk made by boiling milk on low

heat until the milk is reduced by

half.
Pohay: pohay or pohe is a snack
made from flattened rice. It is
most likely served with tea and is
probably the most likely dish
that a Maharashtrian will offer
his guest.
Upma or sanja or upeeth : This
snack is similar to the south
Indian upma. It is a thick
porridge made of semolina
perked up with green chillies,
onions and other spices.
"Amti" (Sweet and Sour Lentil
Curry, made with Tamarind and
Jaggery)
Tomato saar - Maharashtrian
spicy tomato soup
Modak : is a Maharashtrian sweet
typically steamed ( ukdiche
modak )., [5] [4] Modak is prepared
during the Ganesha festival
around August, when it is often
given as an offering to lord
Ganesha ,
Basundi : Sweetened dense milk
dessert.
Shrikhand : Sweetened yogurt
flavoured with saffron, cardamom
and charoli nuts.
Zafrani Biryani Saffron is soaked and mixed with
the rice at the time it is put in
the Dum Pukht.
Bagara khana - Basmati rice
delicacy.
Baghara baingan - Stuffed
Eggplants, a delicacy where
tender and fresh brinjals are
stuffed with grounded peanutcoconut mixture and cooked in a
rich and creamy paste.
Tamate ka Kut - Thick tomato
gravy served with pieces of boiled
eggs
Masala Mutton- spicy lamb curry
made from peanut, sesame, dried
coconut and curd paste
Tamaton Ka Kut - Rich Tomato
Saucy Curry
Double ka meetha- Bread

Pudding topped with dry fruits, a

derivative of mughlai dessert
Shahi tukre .
Firni - A Rice dessert.
Sheer korma - Vermicelli Pudding
- Sheer means Milk and Korma is
a dry date fruit , is a celebration
special dessert, specially made
on the Ramzan day.
Luchi (circular, deep-fried
unleavened bread) or Porothha
(usually triangular, multi-layered,
pan fried, unleavened bread) are
also used as the primary food item
on the table.
Chorchori: Usually a vegetable
dish with one or more varieties of
vegetables cut into longish strips,
sometimes with the stalks of leafy
greens added, all lightly
seasoned with spices like
mustard or poppy seeds and
flavoured with a pouron.
Dolma: A vegetable, potol ,
stuffed with fish boiled, deboned, then prepared with
Bengali five-spice powder, ginger
and onions
Jhal
first lightly
fried and then cooked in a light
sauce of ground red chilli or
ground mustard and a flavouring
of pach-pouron or kalo jira . Being
dryish, it is often eaten with a
little bit of dal poured over the
rice.
Jhol: A light fish or vegetable
stew seasoned with ground
spices, like ginger, cumin,
coriander, chilli, and turmeric,
with pieces of fish and
longitudinal slices of vegetables
floating in it.
Poshto: anything cooked with
poppy seed paste as the main
flavouring agent. Often poppy
seed paste with some mustard oil
is eaten mixed with rice all by
itself as a mild beginner for any
Bengali meal.
Torkari: A general term often

used in Bengal the way `curry' is

used in English. The word first
meant uncooked garden
vegetables.
Shukto: A favourite Bengali
palate cleanser, made with a lot
of different vegetables including
at least one bitter veg, simmered
with a hint of sugar and milk
Shak: Any kind of green leafy
vegetable, like spinach and
mustard greens, often cooked till
just wilted in a touch of oil and
tempering of nigela seeds.
Mishi (sweets)
Sweets occupy an important place in
the diet of Bengalis and at their
social ceremonies. It is an ancient
custom among both Hindu and
Muslim Bengalis to distribute sweets
during festivities
Ambal : A sour dish made either
with several vegetables or with
fish, the sourness being
produced by the addition of
tamarind pulp or lime juice.
Kalia : A very rich preparation of
fish, meat or vegetables using a
lot of oil and ghee with a sauce
usually based on ground ginger
and onion paste and gorom
moshla.
Pach phoran : A spice mixture of
consisting of five whole seeds
used in equal proportions and
fried in oil or ghee. The spices
cam vary, but the mixture usually
includes cumin, fennel or anise,
nigella, fenugreek, and either
wild celery (radhuni) or black
mustard seeds.