Indian dumplings

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

traditional Kerala delicacy

Luqmi (; pronounced lukhmi in Deccani Urdu) is a typical mince savoury or starter of the cuisine of Hyderabad, Deccan. The snack's authentic preparation includes stuffing with mutton-mince qeema (ground meat). The luqmi is a flat square pastry.

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.