Chotivala

Whole wheat flatbread, pan-fried with ghee or oil. Crisp and flaky layers. Usually served with yogurt or pickles.

Whole wheat flatbread stuffed with spiced mashed potatoes. Pan-fried until golden. A classic North Indian breakfast.

Whole wheat flatbread stuffed with spiced grated cauliflower. Pan-fried and savory.

Whole wheat flatbread stuffed with spiced grated radish (mooli). Flavorful and slightly pungent.

Whole wheat flatbread stuffed with finely chopped onions and spices. Crunchy texture inside.

Whole wheat flatbread stuffed with a mix of spiced mashed vegetables. Nutritious and filling.

Whole wheat flatbread stuffed with spiced Indian cottage cheese (paneer). Soft and rich.

Deep-fried puffy bread (poori) served with a spiced potato curry (bhaji). A popular indulgent breakfast.

Large fluffy deep-fried bread (bhatura) served with spicy chickpea curry (chole). Rich, tangy, and filling.

Spiced mashed vegetable curry served with buttery soft bread rolls (pav). Garnished with onions, coriander, and lemon.

Bread slices filled with sliced vegetables like cucumber, tomato, and onion with chutney. Grilled or plain.

Crispy fritters made with sliced onions coated in spiced gram flour batter. Deep-fried until golden.

Potato slices dipped in gram flour batter and deep-fried. Crispy outside, soft inside.

Cauliflower florets dipped in spiced batter and deep-fried. A crunchy appetizer.

Assorted vegetables coated in chickpea flour batter and deep-fried. A mix of textures and flavors.

Bread slices stuffed with spiced potatoes, dipped in batter, and deep-fried. Hearty and savory.

Slices of Indian cottage cheese (paneer) battered and deep-fried. Soft center with a crispy crust.

Fried pastry pockets filled with spiced potatoes and peas. Crispy shell with a savory filling.

Crispy pastry triangles filled with spiced crumbled paneer. Richer variation of the classic samosa.

Roasted peanuts or fried peas tossed with chopped onions, tomatoes, and spices. A crunchy bar snack.

Fried potato cubes tossed with tangy chutneys, spices, and herbs. Sweet, spicy, and tangy.

A salad-like snack made with potatoes and chickpeas, dressed with yogurt and chutneys.

Crispy dough wafers (papdi) topped with potatoes, yogurt, and tamarind chutney. Crunchy and refreshing.

Fried potato patties (tikki) topped with chickpea curry, yogurt, and chutneys.

Thin, crisp Indian wafer made from lentil flour. Can be roasted over open flame or deep-fried.

Roasted or fried papad topped with chopped onions, tomatoes, coriander, and spices. A light appetizer.

Patties made from corn and cheese, spiced and pan-fried. Melty and savory.

Deep-fried potato strips. Salted and crispy.

Hollow crispy balls filled with spiced potato and served with flavored mint water. Eat whole for a burst of flavor.

Crispy hollow shells filled with potatoes and topped with sweet yogurt and chutneys. Cool and sweet-tangy.

Light and flavorful broth with mixed vegetables. Seasoned with mild spices.

Smooth and tangy soup made from fresh tomatoes. Often served with croutons.

A thin, spiced tomato soup flavored with fresh coriander. Aromatic and warming.

Rich and creamy tomato soup. Smooth texture with a balance of sweetness and acidity.

Spicy and tangy soup with vegetables, soy sauce, and vinegar. An Indo-Chinese favorite.

Clear soup flavored with fresh lemon juice and coriander leaves. Refreshing and zesty.

Creamy soup made with pureed mushrooms and herbs. Earthy and rich.

Thick soup with sweet corn kernels and vegetables. Mildly sweet and comforting.

Vegetable clear soup with chopped ingredients. Light and healthy.

Crispy rolled pastry filled with sautéed vegetables. Served with sweet chili sauce.

Cubes of cottage cheese tossed in a spicy soy-based sauce with peppers and onions. Indo-Chinese fusion.

Stir-fried noodles with mixed vegetables and soy sauce. Savory and slurpable.

Rice stir-fried with finely chopped vegetables and mild spices.

Mixed vegetable balls or pieces in a tangy sweet and sour sauce.

Fried vegetable balls tossed in a savory, garlic-soy based brown sauce. A popular Indo-Chinese dish.

Spicy paneer dish prepared in Shanghai style with bold sauces and chilies.

Yellow lentils cooked and tempered with ghee, cumin, garlic, and chilies. Comforting and simple.

Whole black lentils and kidney beans slow-cooked with butter and cream. Rich and velvety.

A mix of five different lentils cooked together with spices. Nutritious and flavorful.

Lentils cooked with spinach (Dal Palak) or lentils and rice cooked together (Dal Khichdi). Wholesome comfort food.

Chickpeas cooked in a spicy tomato-onion gravy with aromatic spices.

Red kidney beans cooked in a thick, spicy tomato gravy. Hearty and rich.

Assorted vegetables cooked in a mild, creamy sauce made with nuts or coconut.

Seasonal vegetables stir-fried with spices in a semi-dry gravy.

Potatoes stir-fried with fresh fenugreek leaves and spices. Slightly bitter and savory.

Potatoes and bell peppers cooked together in a spiced onion-tomato base.

Baby potatoes simmered in a rich, spicy red gravy, Kashmiri style.

Diced potatoes stir-fried with cumin seeds and mild spices. A dry side dish.

Potatoes cooked in a smooth, spiced spinach gravy.

Potatoes and green peas cooked in a spiced tomato gravy.

Potatoes and cauliflower stir-fried with turmeric and spices. A dry curry.

A curry combining potatoes, peas, and cottage cheese in a tomato-based sauce.

Stir-fried vegetables in a thick, spicy sauce with peppers and onions.

Okra stir-fried with onions, tomatoes, and spices. Non-slimy and savory.

Fenugreek leaves and green peas cooked in a sweet and rich cream sauce.

Green peas and mushrooms cooked in a spiced curry sauce.

Cottage cheese cubes and green peas simmered in a tomato-onion gravy.

Deep-fried dumplings made of potato and paneer served in a creamy, mild white gravy.

A rich, creamy curry made with nine ingredients like vegetables, fruits, and nuts. Mild and sweet.

Mashed or grated paneer cooked with plenty of tomatoes and spices.

Cubes of cottage cheese in a smooth, spiced spinach puree.

Paneer cubes in a rich, creamy, and buttery tomato sauce. Mildly sweet.

Stuffed paneer sandwiches fried and served in a rich, creamy onion-tomato gravy.

Spicy paneer curry prepared in the style of Amritsar, with robust flavors.

Mixed vegetables cooked in a wok (kadai) with coarsely ground spices and peppers.

Paneer cooked with bell peppers and freshly ground spices in a wok.

A combination of peas, paneer, and mushrooms in a curry sauce.

Grilled marinated paneer cubes simmered in a spiced tomato gravy. Smoky and rich.

Paneer curry cooked in a traditional clay pot (handi), often creamy and aromatic.

Paneer dish with a special tempering of spices (tadka), typical of Punjabi cuisine.

Paneer in a royal, thick gravy made with cream, tomatoes, and nuts. Sweet and aromatic.

A house special paneer dish, likely rich and flavorful.