A description of Side Dishes and Deserts

SAMOSA
Name
Restaurant Description

Samosa are deep-fried spicy triangles with potato, coriander, pepper, caraway seeds. The pastry is crispy but what defines the samosa is it’s filling.  Spicy peppers can feature and in the Punjab region paneer. Peas are popular with sometimes chickpeas replace potatoes. Great street food!

Alternative name: Samsa

SAAG ALOO
Dish Description
Saag aloo this dish is potatoes cooked simply with vibrant green spinach and flavoured with aromatic cumin and mustard seeds. It isn’t really a dish you would find in India. there are different versions of this dish and by adding paneer or chick peas it turns it from a side dish into a full meal.
ROTI
Name
Restaurant Description

Roti

Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.

PURI
Name
Restaurant Description

Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.

 

PRAWN PURI
Restaurant Description

Puri is the name of an indian bread which is flat and lightly fried – also called poori in some regions. The prawns are a combination of the hot, spicy masala with the sweetness of the tangy prawns.

POPPADOM
Restaurant Description
The poppadom is now a key feature of the Indian curry it is generally eaten as a sort of pre-starter with usually a variety of chutneys, often featuring lime pickle. A poppadom is a very thin circular crisp made from a mixture of flour and water, which is fried in oil.
PARATHA
Name
Restaurant Description

A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.

PANI PURI
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Restaurant Description

A really popular Indian street snack. Pani which means water (flavoured one) and puri  deep fried circular dough balls, they are filled with a of mashed potatotes. The water is a mixture of coriander leaves, chillis, black pepper, mint leaves (pudina patta), black salt,

Alternative names: Pani puri Mumbai, golgappa in the north and puchhka in the east.

ONION BHAJI
Dish Description
An Onion bhaji is a spicy snack or starter similar to a fritter, it can be found in several different forms. It is a popular street snack food in many regions of India Kerala, Tamil Nadu, Maharashtra, Gujarat, Andhra Pradesh, Karnataka, Assam, West Bengal and Odisha  for sale in street-side stalls. It is a much loved part of the Indian curry experience. Alternative name: bhajji, Bhajiya, bhujai or bajji
NAAN
Name
Restaurant Description
Naan
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made. 
 
Keema Naan
Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.
KULFI
Name
Dish Description
Kulfi is a traditional Indian ice cream dating back to the 16th century based on milk and sugar they come in a variety of flavours  including cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Alternative name:Qulfi, Khulfi
KING PRAWN BUTTERFLY
Restaurant Description

Butterflying prawns is to take the largest possible and cut them in half lengthways and flattening out into a vague butterfly shape! The prawn is coated in a mildly spiced batter and then deep fried. Served as a starter.

INDIAN BREADS
Restaurant Description

Indian breads include Chapati, Paratha, Naan, Puri, Roti and many more.

Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching  the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.

Paratha

A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.

Naan
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made. 
 
Keema Naan

Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.

Roti

Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.

Puri

Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.

HARYANA EGG CURRY
Restaurant Description

Haryana Style Egg Curry, a delicious combination of Egg, Paneer and Green Peas which is made Dhaba Style. This is a perfect dish for your weekend meals.

FALOODA
Name
Restaurant Description

Falooda is a cold dessert from the Indian subcontinent.  It is made from mixing rose syrup, vermicelli, sweet basil seeds with milk. Mango is a really popular flavour.  Often topped with ice cream.

DAL
Name
Dish Description
Dal is a term for dried, split pulses. The term is also used for different soups prepared from these pulses. These pulses are important staple foods they include red, green and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas.
CHAPATI
Name
Restaurant Description

Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching  the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.

CHAI LATTE
Restaurant Description

Chai is a blend of black tea and spices such as cinnamon, cardamom, ginger, cloves and black peppercorns. Usually drunk strong with milk. There is actually no set recipe so is adaptable. Tea drinking in the 1870 was mostly Chinese tea but by 1900 it was mostly Indian tea from Assam.

Alternative name: Masala tea

BOMBAY SANDWICH
Dish Description
A Bombay or Mumbai sandwich was originally not grilled but the trend today is to grill them with slices of tomatoes, cucumbers, onions, beetroot, cheese, ketchup, chutney and sevia. They are readily available at every corner of Mumbai, recent additions are boiled potato slices and carrots. They match the fast paced life of Mumbaikars.
BOMBAY POTATOES
Dish Description
Bombay potatoes are a dry dish using cubed, then boiled potatoes that are the fried with various spices such as cumin, curry, garam masala, turmeric, mustard seeds, chili powder and of course salt and pepper. Tomatoes and onions are sometimes included as ingredients.