India signature dishes

44 regional dishes covered across India, each with the canonical version and where to eat it, city by city.

AkuriMain course · MumbaiParsi-style soft scrambled eggs cooked slow with onion, tomato, ginger, green chilli and coriander.Aloo tikki chaatMain course · DelhiCrisp spiced potato patties topped with chickpeas, yoghurt, tamarind and green chutneys and chaat masala, the standby snack of Delhi's chaat counters.Berry pulaoMain course · MumbaiParsi mutton pulao topped with tangy Iranian zereshk berries, fried cashews and crispy onion.Bhel puriMain course · MumbaiPuffed rice tossed with chopped onion, tomato, coriander, sev, tamarind chutney and green chutney.Bombay duck (bombil rava fry)Main course · MumbaiBombil (lizardfish), semolina-coated and pan-fried.Bombay sandwichMain course · MumbaiWhite-bread sandwich with cucumber, tomato, boiled potato, beetroot and green chutney.Bun maskaMain course · MumbaiA soft white Irani bun split and slathered with thick salted Amul butter (maska).Butter chickenMain course · DelhiChole bhatureMain course · DelhiA spiced chickpea curry served with bhature, puffed deep-fried breads of refined flour, with sliced onions, pickle and green chillies on the side.Dahi bhallaMain course · DelhiSoft lentil dumplings soaked in water, then served under chilled whipped yoghurt with sweet tamarind and green chutneys, roasted cumin and chilli.Dal baati churmaMain course · JaipurDal makhaniMain course · DelhiWhole black urad dal and red kidney beans cooked low and slow with butter and cream until thick and smoky, the vegetarian partner to butter chicken.Daulat ki chaatMain course · DelhiA winter-only Old Delhi sweet of milk and cream whipped to a cloud-like froth, dusted with sugar, saffron and pistachio and eaten from a leaf bowl.FaloodaMain course · MumbaiA sweet rose-syrup drink layered with vermicelli, basil seeds, milk, kulfi and ice cream.FrankieMain course · MumbaiA wrap of spiced filling (chicken, mutton, paneer or vegetable) rolled in a thin flatbread, with masala onion and house spice mix.Gatte ki sabziMain course · JaipurGhewarMain course · JaipurJalebiMain course · DelhiSpirals of fermented batter fried crisp in ghee and soaked in sugar syrup, eaten hot in Chandni Chowk, sometimes with rabri or a glass of milk.Ker sangriMain course · JaipurKheema pavMain course · MumbaiSpiced minced meat (usually mutton) with onion, ginger, tomato and garam masala, served with buttered pav rolls.KulfiMain course · 2 citiesDense frozen milk dessert set in cones or moulds, flavoured with cardamom, pistachio or saffron, and in Old Delhi also frozen inside whole fruits.LassiMain course · JaipurMawa kachoriMain course · JaipurMirchi vadaMain course · JaipurMisal pavMain course · MumbaiSprout curry topped with farsan (crunchy fried mix), onion, coriander and lime, served with buttered pav.ModakMain course · MumbaiSteamed sweet dumpling with grated coconut and jaggery filling inside a rice-flour wrapper.MomosMain course · DelhiMutton kormaMain course · DelhiMutton braised in a rich gravy of browned onions, yoghurt and whole spices, the Mughal court dish Old Delhi eats with sheermal or khamiri roti.NihariMain course · DelhiSlow-cooked shank of mutton or buffalo in a thick, spiced gravy, eaten in the early morning in Old Delhi with khamiri roti and a squeeze of lemon.Pani puriMain course · MumbaiHollow crisp puris filled with tamarind water, mashed potato, sprouts and chutneys.Pav bhajiMain course · MumbaiA spiced mash of mixed vegetables (potato, cauliflower, capsicum, peas) served with buttered white pav rolls.Pyaaz kachoriMain course · JaipurRabriMain course · JaipurSeekh kebabMain course · DelhiSolkadhiMain course · MumbaiPink coconut-and-kokum drink served with coastal fish meals.Stuffed parathaMain course · DelhiTandoori chickenMain course · DelhiChicken marinated in yoghurt and spices and roasted in a clay tandoor until charred and smoky, served with onion rings, lemon and green chutney.Vada pavMain course · MumbaiA deep-fried spiced potato fritter (vada) inside a soft white pav with red garlic chutney and a fried green chilli.LLaal maasMain course · JaipurMutton cooked in yoghurt, garlic and dried red Mathania chillies until the gravy turns deep red, eaten in Jaipur with bajra roti, naan or rumali roti.PPapad mangodiMain course · JaipurSun-dried moong dal dumplings cooked with papad into a sabzi, a home dish of Rajasthan that Time Out says barely ever reaches a restaurant menu.PPatra ni machhiMain course · MumbaiPomfret fillets coated in green coconut chutney, wrapped in banana leaf and steamed.PPheeniMain course · JaipurSSali botiMain course · MumbaiParsi mutton curry topped with crispy fried potato straws called sali.TTikkadMain course · Jaipur