Rajasthani cuisine

Kulfi () is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era.

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.

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

Indian curry dish with cauliflower and potatoes

Indian dish with cheese

Indian dessert

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.

Boondi, bundi, boondia or bundia is an Indian dessert made from fried chickpea flour. It is either eaten as a savoury snack or sweetened as a dessert.

Punjabi corn flatbread

Rabri, rabdi or rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as dessert. Rabri is the main ingredient in several desserts, such as rasabali, chhena kheeri, and khira sagara.

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.

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.

Indian snack

Panjiri is a sweet dish from India which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called Panchajīraka.

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

South Asian donuts

Indian lentil dish

type of bread popular in western India

Indian dish of lentils and unleavened bread

Indian drink

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.

Churma is a popular Rajasthani, Bihari, Uttar Pradeshi, Haryanvi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat, crushed and cooked with ghee and sugar.

dish specially made in jodhpur with filling of potatoes and a chilli