Hindu cuisine

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

A chutney () is a condiment associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, some raw such as with coriander, others cooked with sugar, like mango chutney. During the British Raj, Anglo-Indian cuisine adapted Indian chutney and brought it back to Britain, where green mango chutney in particular became popular. In the Western world, chutneys may be made with local fruits and vegetables, or purchased.

Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

thumb|Coarse bulgur

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

thin pancakes originating from South India

Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti

flavoured tea beverage made from milk, aromatic spices and herbs

Indian food

right|thumb|200px|Naivedya offered to Radha Krishna in Sri Maya Chandrodaya Mandir in [[Mayapur, India]]

thumb|The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush

Diet in Hinduism

cuisine of South India

karnataka Cuisine

Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While

Litti Chokha a complete meal originated from the Indian state of Bihar.

thumb|202x202px|Jhunka bhakari Jhunka or zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is often confused with pithla or pithle; however, the latter can also be made from chickpea flour, is wet, and is mild to taste. When served with bhakri, the dish is referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in the Vidarbha region of Maharashtra. thumb|188x188px|Pithla Jhunka with bhakar is considered the quintessential peasant fare of Maharashtra. It is accompan

thumb|Panakam served in a traditional vessel Panakam, also spelled Panaka and Panagam, (; lit. 'sweet drink') is a traditional beverage originating in South India. According to Madhur Jaffrey it was known circa 1000 BCE; in 2014 she wrote that she has not seen it served but only mentioned in ancient texts.

Bread for the most of the North Karnataka