Indo-Caribbean cuisine

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

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

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.

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

Indian blend of ground spices

thin pancakes originating from South India

Idli (; plural: idlis) or idly is a South Indian and Sri Lankan rice cake popular as a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

Laddu or laddoo is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets."

Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).

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.

In Indian cuisine, dal (also spelled daal or dhal pronunciation: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the leading staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

flavoured tea beverage made from milk, aromatic spices and herbs

spice mix

Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese, British and

dish from the South Asia made from rice and lentils (dal)

A falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

category of savoury fried snacks from India

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. It is consumed throughout India and Pakistan and is especially popular in North India. Barfi is often served at celebrations and religious festivals such as Diwali and Holi.

Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.

foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

thumb|A concave tawa designed for use in a home kitchen A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Azerbaijani and Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas.

Lentil and rice dish

Soup dish from South India

traditional yogurt or fermented milk product, originating from the Indian subcontinent

Mulligatawny () is a soup which originated from in Tamil cuisine, though much transformed during its adoption into Anglo-Indian cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water".

Peda, pedha () or pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera and it is found in several varities in north India.

a type of bread, consist of unleavened dough stuffed with a spiced mixture of mashed potato

South Asian spice blend

Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

Kachori, kachodi, katchuri, kachuri or kachauri () is a deep-fried, spicy, stuffed pastry or bread originating from the Marwar region of Rajasthan, India. It is made of maida filled with a baked mixture of moong dal or onions (usually, depending on the variation), besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served potato curry and sometimes with hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.

Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is often eaten with cooked rice or roti.

thumb|200px|alt=Savory shankarpali|Savory shankarpali in a bowl alt=Chin-chin|thumb|Home made chin-chin Shankarpali, shakkarpara, murali, khurma, kurma, laktho, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee (or butter), maida flour, and semolina. Although the dish originates out of the Marathi cuisine of Maharashtra, the name is derived from the Persian word, Shekarpareh. Shankarpali is eaten all over India, especially in Uttar Pradesh.

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

Trinidadian fast food dish

spicy stew

Indian type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil

Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.

Indian chutney made from unripe mangoes

dish

Mukhwas is a colorful South Asian after-meal snack used as a breath freshener. As per Agamas, mukhwas forms one of the components of sixteen upcharas (offerings) to a deity in a Puja, the Hindu mode of worship or prayer. It consists of various seeds and nuts, often fennel, anise, coconut, coriander, and sesame. They can be savory or sweet in flavor and are often aromatic due to the addition of various essential oils, including peppermint. Mukhwas are often coated in sugar and brightly colored.

Tarkari is a name given to a wide range of side vegetable dishes found commonly in the Indian subcontinent, notably in Bangladesh, India, Pakistan and Nepal. Preparation methods for tarkaris range from simple to complex. Some of these dishes are also sometimes called curries and are made from vegetables that are popular in large parts of the Indian subcontinent, Mauritius, Fiji, South Africa, and the Caribbean.

South Asian curry dish that is prepared from mutton

Bengali food

rice and cumin dish of Indian subcontinent

Stir fried okra dish

sandwich originating from Trinidad and Tobago

Indian Food

This is a food article about a wrap style sandwich

Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica) and Caribbean countries such as Trinidad and Tobago, Grenada, Saint Lucia and the Virgin Islands. Its main ingredients typically include meat (usually chicken or beef), rice, pigeon peas or cowpeas, coconut milk and sugar. Various vegetables and spices may be added. Common spices used in the dish are cardamom, cloves, cumin, and coriander. The meat is caramelised in brown sugar along with onion and garlic and the other ingredients are then added one by one, resulting in a dark brown stew.

Pholourie (), also spelled phulourie or phoulourie, is an Indo-Caribbean snack food commonly eaten in Trinidad and Tobago, Guyana, Suriname and other parts of the Caribbean. It consists of fried, spiced split pea and flour dough balls that are served with a chutney.

traditional sweet snack in north India