Indian Food (Suan Phlu) A-han In-dia Suan Phu

Chicken winglets shaped into a lollipop form, battered, and deep-fried. The coating is crispy and typically spicy with a red hue. Served as a popular finger food appetizer.

Crispy pastry rolls filled with savory ingredients. Deep-fried until golden brown and crunchy. Typically served with a sweet chili or dipping sauce.

Assorted seafood pieces dipped in a spiced chickpea flour batter. Deep-fried until crispy on the outside and tender inside. savory snack often paired with mint chutney.

A North Indian style fried fish dish using gram flour and yogurt marination. Seasoned with ajwain (carom seeds) and other spices. Crispy and flavorful, often served with onion rings and lime.

Whole mushrooms marinated in spiced yogurt and grilled, traditionally in a tandoor oven. Smoky, juicy, and savory with a slight char. Served as a vegetarian appetizer.

Fish fillets stir-fried or tossed with aromatic garlic and spicy chili peppers. Combines savory, spicy, and pungent garlic flavors. Usually served as a dry or semi-dry dish.

Fried chicken pieces tossed in a tangy lemon-based sauce. Offers a balance of citrusy tartness and savory chicken flavor. A refreshing Chinese-style dish.

Breaded and deep-fried balls filled with melted cheese. Crispy on the outside with a gooey, savory center. Popular with children and as a snack.

Breaded strips of fish fillet, deep-fried until golden. Mild in flavor and crunchy in texture. A classic Western-style appetizer often served with tartar sauce.

Fried potato chunks or wedges tossed with Indian spices. Savory and simple, similar to spicy home fries. A comforting vegetarian snack.

A spicy, tangy potato snack made with fried cubed potatoes, chutney, and spices (chaat masala). Often garnished with onions and cilantro. A popular Indian street food flavor profile.

Okra (ladyfinger) fried until crispy and seasoned with spices. Eliminates the sliminess of okra, resulting in a crunchy, savory vegetable dish. Great as a side or snack.

A classic Indian curry featuring a spiced tomato and onion gravy. Rich, aromatic, and moderately spiced with garam masala. Best enjoyed with naan bread or rice.

A spicy and tangy curry originally from Goa, influenced by Portuguese cuisine. Known for its use of vinegar and bold spices. Often contains potatoes along with the meat.

A standard Indian homestyle curry sauce. Typically thinner than masala, with a balance of turmeric, cumin, and coriander. savory and comforting.

A mild, creamy curry made with yogurt, cream, and nut paste (often cashew). Pale yellow in color with a rich, velvety texture. Sweet and savory flavor profile, less spicy than other curries.

A green curry made from pureed spinach (palak) and other leafy greens. Seasoned with garlic, ginger, and spices. Healthy, earthy, and savory.

Known as Makhani, this is a rich, creamy tomato-based curry cooked with butter and cream. Mildly spiced and slightly sweet. Very popular internationally.

A semi-dry curry cooked in a wok (kadai) with bell peppers, onions, and fresh ground spices like coriander seeds. This version appears to include both meat and paneer (Indian cottage cheese).

Translates to 'two onions'. A curry containing a large amount of onions, both cooked in the gravy and added as fried chunks. Sweet and savory with a distinct onion flavor.

A stir-fry style curry with a thick, spicy sauce. Contains chunks of meat cooked with green chilies, bell peppers, and onions. Tangy and spicy.

Assorted vegetables dipped in spiced chickpea flour batter and deep-fried. Crispy fritters served as a snack. Best eaten hot.

Cubes of cheese (likely Paneer) coated in chickpea flour batter and deep-fried. Soft inside with a crispy outer shell.

Boneless chicken pieces marinated, battered in gram flour, and fried. A savory, crunchy chicken fritter.

Fish pieces battered in spiced chickpea flour and deep-fried. Similar to fish nuggets but with Indian spices.

Prawns dipped in chickpea batter and fried. Crispy seafood appetizer.

Marinated prawns cooked with spices and yogurt. 'Boti' typically refers to chunks or pieces. Flavorful and tender.

Chunks of mutton marinated in yogurt and spices, then fried or grilled. Tender meat with rich spice infusion.

Sliced onions mixed with spiced batter and deep-fried. Crispy, savory, and slightly sweet from the onions. A classic starter.

Spiced potato patties, pan-fried until golden. Soft inside and crisp outside. Often served with chutneys.

Eggs whisked with onions, green chilies, cilantro, and spices, then fried. A savory, spicy version of a classic omelette.

Stir-fried rice with assorted vegetables like carrots, peas, and corn. Seasoned with soy sauce and spices.

Rice stir-fried with chicken pieces and vegetables. Savory and filling.

Stir-fried rice with scrambled eggs and vegetables. Mild and comforting.

Vegetable balls deep-fried and tossed in a spicy, tangy, and savory Manchurian sauce (soy-based). An Indo-Chinese favorite.

Battered chicken pieces tossed in a thick, spicy, and tangy soy-garlic sauce. Savory with a hint of sweetness.

Stir-fried noodles with chicken and vegetables. Seasoned with soy sauce.

Stir-fried noodles with prawns and vegetables. savory seafood flavor.

Noodles topped or cooked with cheese. Creamy and savory.

Stir-fried noodles with a mix of vegetables. Simple and savory.

A spicy and tangy soup with vegetables, tofu, or meat. Thickened with cornstarch and flavored with vinegar and pepper.

Deep-fried dough balls made from milk solids, soaked in a sweet, sticky syrup flavored with rose water and cardamom. Soft, spongy, and very sweet. Often served warm.