Gandhi 3

Deep-fried pastry pockets filled with a savory mixture of spiced potatoes and peas. They have a crispy, flaky shell and a soft, flavorful filling. Typically served with tamarind or mint chutney.

Slices of paneer (fresh Indian cottage cheese) dipped in a spiced chickpea flour batter and deep-fried. Crispy on the outside with a soft, milky cheese interior. A popular vegetarian appetizer.

Slices of potato coated in a seasoned chickpea flour batter and fried until golden. Savory and crunchy, similar to fritters. Best enjoyed hot as a snack.

Crispy fritters made with onions and spinach coated in spiced chickpea flour batter. They offer a mix of savory flavors and crunchy texture. A classic Indian street food snack.

Sliced onion rings dipped in chickpea flour batter and deep-fried. An Indian twist on the classic onion ring with aromatic spices. Crunchy and savory.

Bite-sized chicken pieces marinated in spices, coated in batter, and fried. Juicy on the inside with a crisp, spiced outer layer. Served as a flavorful meat appetizer.

Fresh shrimp coated in a spiced chickpea batter and deep-fried. The coating is crispy while the shrimp remains tender. A seafood variation of the traditional pakora.

A smooth, green curry made from puréed spinach and cubed paneer cheese. Mildly spiced with a creamy texture. Often eaten with naan or rice.

A nutritious dish consisting of spinach and potatoes cooked with aromatic spices. The texture is thick and savory. A staple North Indian vegetarian dish.

Cubes of paneer cheese simmered in a rich, buttery tomato and cashew sauce. It has a sweet and savory flavor profile with a velvety texture. A decadent vegetarian option.

Paneer cheese cooked with bell peppers, onions, and tomatoes in a wok-like pan (karhai). Flavored with freshly ground spices. It has a semi-dry, chunky texture.

A dry vegetable curry made with cauliflower florets and potatoes. Seasoned with turmeric and other spices. A simple, comforting dish best eaten with flatbread.

Roasted, mashed eggplant cooked with onions, tomatoes, and spices. It has a distinct smoky flavor and soft, mushy texture. A savory dish often enjoyed with roti.

Potatoes cooked in a vibrant tomato-based sauce with peppers. The dish is savory with a hint of spice. A popular side dish.

Fresh mushrooms sautéed with spices, onions, and tomatoes. An earthy and flavorful vegetarian dish. Typically dry or semi-dry in consistency.

Yellow lentils cooked until soft and tempered with ghee, garlic, and spices (tadka). A comforting, soup-like dish. Essential in Indian meals, eaten with rice.

Black lentils and kidney beans slow-cooked with butter and cream. Rich, dark, and creamy with a deep savory flavor. A luxurious staple of Punjabi cuisine.

Fried vegetable and cheese dumplings (kofta) served in a creamy, mildly spiced gravy. The sauce is rich and often sweet. A celebratory vegetarian dish.

A medley of vegetables cooked in a creamy, nut-based sauce. The flavor is mild, slightly sweet, and aromatic. A gentle curry suitable for those who prefer less heat.

Chickpeas cooked in a spicy, tangy tomato-based sauce. Flavored with a special spice blend including coriander and amchur (dry mango powder). Hearty and protein-rich.

A chickpea curry prepared in the Peshawari style, often richer and darker than standard Chana Masala. Cooked with tea leaves or spices for deep color and flavor. Served with bread or rice.

Potatoes sautéed with cumin seeds and mild spices. A dry dish where the nutty flavor of cumin is prominent. Simple and comforting.

Deep-fried vegetable balls tossed in a savory, tangy soy-based sauce. An Indo-Chinese fusion dish. Can be served dry or with gravy.

Boneless chicken simmered in a classic homestyle curry sauce made with onions, tomatoes, and spices. It has a medium consistency and balanced savory flavor. A standard Indian main course.

A mild and creamy chicken curry cooked with ground nuts, cream, and dried fruits. The sauce is rich and slightly sweet. 'Shahi' implies a royal style of cooking.

Chicken pieces stir-fried in a wok (karhai) with bell peppers, tomatoes, and fresh ginger. The sauce is thick and spicy. Features bold flavors and fresh vegetables.

Roasted marinated chicken chunks (tikka) served in a spiced curry sauce. The sauce is usually creamy and orange-colored. One of the most popular Indian dishes worldwide.

Chicken cooked in a smooth, buttery tomato sauce with cream. Mildly spiced with a hint of sweetness. Known for its rich, velvety texture.

A chicken curry from the Kashmir region, typically featuring dried fruits and mild spices. Often has a rich, fruity undertone. A flavorful but not overly spicy dish.

Chicken cooked in a refreshing curry flavored with fresh mint and cilantro. The sauce is green and aromatic. Offers a unique, herby taste.

A curry prepared with a large amount of onions, added at two different stages of cooking. 'Dopiaza' means 'two onions'. Savory and sweet from the caramelized onions.

A spicy chicken curry originating from South India (Madras/Chennai). Heavily spiced with chili powder and often tamarind. Deep red in color and packs a punch.

A very spicy, tangy curry with Portuguese roots from Goa. Made with vinegar, garlic, and plenty of chilies. Known for its intense heat and sour notes.

Hard-boiled eggs simmered in a spiced tomato and onion gravy. A simple protein-rich curry. Eaten with rice or bread.

Chicken pieces cooked in a nutritious spinach gravy. The sauce is green, thick, and mildly spiced. A healthy and savory combination.

Fried chicken balls tossed in a tangy, spicy soy-based sauce with ginger and garlic. An Indo-Chinese fusion dish. Savory and umami-rich.

A signature Kashmiri lamb curry known for its brilliant red color from special chilies. Cooked with aromatic spices like cardamom and cloves. Rich and flavorful without being overly hot.

Lamb chunks cooked in a karhai (wok) with bell peppers and tomatoes. The sauce is thick, coating the meat. Spicy and robust.

Boneless lamb cooked in a luxurious creamy sauce thickened with cashew paste and scented with saffron. Mild, nutty, and rich. A royal delicacy.

Lamb curry infused with fresh mint leaves. The mint provides a cooling contrast to the spices. Aromatic and herbaceous.

A spicy South Indian lamb curry. Deeply flavored with toasted spices, chili, and tamarind. Hot and tangy.

A fiery lamb curry with vinegar and garlic. Originating from Goa, it is known for its intense heat and sour tang. Only for those who love spice.

Tender lamb pieces cooked in a thick spinach puree. Earthy and savory with a healthy dose of greens. A classic combination.

Lamb cooked in a creamy, buttery tomato sauce. Similar to butter chicken but with red meat. Rich, mild, and velvety.

Lamb cooked in a spiced curry sauce with fresh herbs. 'Masala' indicates a mix of spices. A versatile and savory dish.

A mild lamb curry featuring the flavors of Kashmir, often including fruits or nuts. Rich and aromatic without excessive heat.

Shrimp cooked in a Kashmiri-style mild curry. Often includes aromatic spices and sometimes fruit or nuts. Sweet and savory.

Shrimp simmered in a traditional tomato and onion curry base. Light and flavorful. A standard seafood curry.

Shrimp cooked in a very spicy and tangy vindaloo sauce. Contains vinegar and chili. High heat level.

Shrimp in a rich, buttery tomato cream sauce. Mild and slightly sweet. A seafood version of the popular butter chicken sauce.

Shrimp cooked in a spicy South Indian style curry. Features chili heat and savory spices. Deep and bold flavors.

Shrimp cooked in a creamy coconut milk sauce. 'Malai' means cream. Very mild, sweet, and tropical.

Shrimp stir-fried with bell peppers, onions, and tomatoes in a karhai (wok). Semi-dry with fresh herbal notes. Spicy and textured.

Chicken on the bone marinated in yogurt and spices, then roasted in a tandoor (clay oven). It has a signature red color and smokey flavor. Juicy and savory.

Boneless chicken pieces marinated in cream, cheese, and cashew paste before grilling. Very mild and tender. Creamy white in appearance.

Chicken chunks marinated with plenty of garlic and spices, then grilled. Smoky with a strong garlic kick. Served as a kebab.

Cubes of paneer cheese marinated in spices and yogurt, grilled with bell peppers and onions. Smoky, firm, and flavorful. A popular vegetarian barbecue option.

Minced chicken mixed with herbs and spices, molded onto skewers, and grilled. Juicy and cylindrical in shape. Served with chutney.

Basmati rice cooked with saffron threads, giving it a yellow hue and subtle floral aroma. A delicate and elegant rice dish.

Steamed plain basmati rice. Long grain and fluffy. The standard accompaniment to curries.

A fragrant rice dish layered with spiced mixed vegetables. Cooked with aromatic spices like cardamom and cloves. A complete one-pot meal.

A classic layered rice dish with spiced chicken pieces. Aromatic and flavorful. Served with raita (yogurt sauce).

Basmati rice cooked with tender pieces of spiced lamb or goat meat. Rich and savory. A festive dish.

Aromatic rice cooked with spiced shrimp. Seafood and spices blend into the grains. Tasty and unique.

A soft, porridge-like dish made from rice and lentils cooked together. Mildly spiced and easy to digest. Ultimate comfort food.

A mild pilaf from Kashmir, typically sweet and savory. Often contains dried fruits, nuts, and sometimes peas. Fragrant and light.

Yellow rice flavored with lemon juice, turmeric, and mustard seeds. Tangy and refreshing. Popular in South India.

Basmati rice tempered with cumin seeds (zeera). It has a nutty aroma. A simple upgrade to plain white rice.

Rice cooked with sliced mushrooms and mild spices. Earthy flavor. A good vegetarian side.

Stir-fried rice with scrambled eggs and spices. Savory and filling. An Indo-Chinese style dish.

Stir-fried rice with chicken pieces, vegetables, and soy sauce. Savory and hearty. A popular fusion dish.

Stir-fried rice with mixed finely chopped vegetables. Flavored with soy sauce and spices. Crisp and savory.

Soft, leavened flatbread baked in a tandoor and topped with minced garlic and cilantro. Aromatic and savory. Perfect for scooping up curry.

Naan bread stuffed with melted cheese. Soft and gooey inside. A rich and filling bread.

Whole wheat flatbread stuffed with a spiced potato mixture and pan-fried. Dense and savory. Often eaten with yogurt or pickle.

Classic leavened flatbread brushed generously with butter. Soft, fluffy, and rich. The most common accompaniment to Indian meals.

Simple leavened flatbread baked in a tandoor. Soft and slightly chewy. Neutral flavor that pairs with any curry.

Whole wheat flatbread baked in a tandoor oven. Crispier and healthier than naan. Nutty wheat flavor.

Naan bread topped with spicy green chilies. Soft bread with a sharp spicy kick. For those who like heat.

A layered, flaky whole wheat flatbread. Crispy on the outside and soft inside. Richer than standard roti.

Naan stuffed with cheese and topped with green chilies. Spicy, cheesy, and savory. A flavorful twist on cheese naan.

Layered flatbread flavored with cumin seeds. Buttery and aromatic. Pairs well with lentil dishes.

Flatbread stuffed with a spiced onion mixture. Savory and slightly sweet from the onions. Hearty enough to eat on its own.

Naan bread topped with toasted sesame seeds. Adds a nutty crunch to the soft bread. Distinctive flavor.

Naan bread flavored with dried mint leaves. Refreshing aroma and herbal taste. Goes well with heavy curries.

Naan stuffed with cheese and topped with garlic. A decadent combination of savory garlic and gooey cheese. Very popular.

Small, deep-fried bread that puffs up like a balloon. Made from whole wheat flour. Light, airy, and golden brown.

Yogurt mixed with small, crispy fried chickpea flour balls (boondi). Spiced with cumin and black salt. Cool, creamy, and crunchy.

Yogurt mixed with chopped fresh vegetables like cucumber, tomato, and onion. Cooling and refreshing. Balances spicy dishes.

A simple salad of fresh sliced vegetables like lettuce, cucumber, and tomatoes. Served raw. A fresh palate cleanser.

Fresh, plain natural yogurt. Cool and creamy. Used to temper the heat of spicy food.

Slices of raw red onion, often served with lemon and green chili. Crunchy and pungent. A traditional accompaniment.

A crispy lentil wafer (papadum) topped with chopped onions, tomatoes, and spices. Crunchy, tangy, and spicy. A popular starter or snack.

Classic deep-fried potato strips. Crispy and salted. A Western side dish available for variety.

Traditional Indian frozen dessert made from reduced milk and pistachios. Denser and creamier than Western ice cream. Nutty and sweet.

Indian ice cream flavored with sweet mango pulp. Rich, creamy, and fruity. A popular summer dessert.

A sweet fudge-like confection made with grated coconut, sugar, and milk. Soft and chewy texture. Rich coconut flavor.

Deep-fried milk solid dumplings soaked in a warm, sweet syrup. Soft, spongy, and very sweet. The most famous Indian dessert.

The classic Gulab Jamun dessert infused with rum. The warm syrup and alcohol combine for a rich, boozy treat.

A dense, sweet fudge made from roasted gram flour (besan), ghee, and sugar. It has a nutty flavor and crumbly texture. Often garnished with nuts.

A traditional rice pudding made by simmering rice in milk with sugar and cardamom. Garnished with nuts and saffron. Creamy and comforting.

Sweetened mango pulp, often served chilled. Smooth and thick consistency. Pure mango flavor.