Uttar Pradeshi cuisine

milk-solid-based sweet from the Indian subcontinent

sweet drink

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.

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.

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).

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

Panipuri (also known by other names, including phuchka and golgappa) is a snack associated with the cuisines of the Indian subcontinent consisting of a deep-fried spherical puri shell, hollowed out for a filling and dipped in flavoured waters. Panipuri is primarily a street food and is part of the chaat category of light snacks. It is commonly filled with some combination of potatoes, chickpeas, spices, and chutney. The flavoured waters, or pani, are typically a spicy coriander leaf or mint chutney called and a sweet tamarind chutney called . A few centimetres in diameter, it is a finger food

Hindi word for betel used for a stimulating and psychoactive preparation combined with areca nut and/or cured tobacco

Korma, kurma, qorma or qurma (; ; ; ; ) is a curry dish originating in the Indian subcontinent influenced by Mughlai cuisine, versions of which later were modified to Anglo-Indian and then to British tastes. It consists of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. The flavours of kormas are less intense than those of meat-containing dishes, and the fragrances more aromatic.

Raita is a side dish and condiment in Indian cuisine made of dahi (yogurt or "curd") together with raw or cooked vegetables, fruit, or pulses. The yogurt may be seasoned with herbs and spices such as coriander, roasted cumin seeds, mint, and cayenne pepper.

thumb|Photo of bhang drinkers, from the Indian Hemp Drugs Commission report, 1893 thumb|Bhang thumb|right|Process of making bhang in a village in Punjab, India

Indian curry dish with cauliflower and potatoes

Indian dish with cheese

Chaat, or chāt (IAST: cāṭ) () is a family of fried dough snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia. With its origins in Uttar Pradesh, chaat has become popular in the rest of South Asia.

Indian dessert

snack originating from the Indian subcontinent

dish notable in Indian and Pakistani cuisine, consisting of poori bread with chana masala. it is considered as heavy lunch or dinner meal option.

thumb|Malapua for Raja festival Malpua, (different from pua), is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bangladesh, India, and Nepal.

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.

variety of kebab, originating from the Indian subcontinent; consists of a small patty of minced meat (often lamb or mutton, occasionally chicken), with ground chickpeas, egg to hold it together, and spices

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.

Khaja or khajuri () or pheni is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

"Mughal" style of cooking

Punjabi corn flatbread

Pasanda (, ), also called parche (, ), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of curry served in British Indian restaurants.

South Asian cooking technique

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

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.

Petha (Hindi: पेठा pronounced ) is a translucent soft candy from the Indian subcontinent made from ash gourd or white pumpkin. It is simply called petha in Hindi and Urdu.

Indian drink prepared for the Holi festival

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

Indian drink

culinary traditions of Awadh

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.

Buffalo meat galouti kebab, is a popular dish in Lucknow, India

Indian Dish

Jhalmuri (, , , , ) is a popular street snack in the Bengali, Bihari, Bhojpuri, Odia, Assamese and Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura, eastern Uttar Pradesh, Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New Yo

Indian Sweet dish

type of Indian cuisine

thumb|Bottle of kewra