Spice Route Kitchen

Punjab-inspired fish pieces coated in spiced gram-flour batter and fried. Served as crisp golden spiced fish pieces with lemon.

Andhra-style dry chicken preparation with bold spices and curry leaves. Served as dry spicy chicken fry with curry leaves. Regional roots: Andhra Pradesh.

Boneless chicken pieces marinated with spices and roasted. Served as boneless grilled red chicken cubes on skewers. Regional roots: North India.

Soft, finely minced Lucknowi-style kebabs with aromatic spices. Served as soft flattened browned minced-meat kebabs with onion.

Delicately textured minced-meat kebab with fragrant Awadhi spices. Served as long smooth minced-meat seekh kebabs.

Paneer cubes marinated in spices and roasted with vegetables.

Chicken marinated in spiced yogurt and roasted in a tandoor-style oven. Served as charred red tandoori chicken leg with onion rings. Regional roots: Punjab / North India.

South Indian-style fried chicken tossed in spicy aromatics. Served as deep-red fried chicken pieces with curry leaves.

Crispy noodles or vegetables served with a savory chicken sauce. Served as crisp noodle nest with chicken and glossy vegetable sauce. Regional roots: India-wide / Indo-Chinese.

Chicken in a savory, pepper-forward sauce. Served as chicken pieces and peppers with dark pepper flecks. Regional roots: India-wide / Indo-Chinese.

Chicken coated in a bold, garlicky, spicy sauce. Served as chicken strips in deep brown garlicky sauce. Regional roots: India-wide / Indo-Chinese.

Chicken wing drumettes marinated, fried and served as a snack. Served as fried chicken wing drumettes with exposed bone handles. Regional roots: India-wide / Indo-Chinese.

Indo-Chinese fried chicken bites tossed in a tangy savory glaze. Served as fried chicken morsels in glossy Manchurian sauce. Regional roots: India-wide / Indo-Chinese.

Crisp rolls filled with seasoned chicken and vegetables. Served as crisp fried rolls cut to reveal chicken filling. Regional roots: India-wide / Indo-Chinese.

Indo-Chinese chicken tossed with chilies, peppers and savory sauce. Served as boneless fried chicken with capsicum onion and dark glaze. Regional roots: India-wide / Indo-Chinese.

Fish pieces tossed in a vibrant chili-garlic preparation. Served as crispy fish strips in garlic chili sauce. Regional roots: India-wide / Indo-Chinese.

Vegetable dumplings finished in a spicy chili-garlic sauce. Served as pleated dumplings tossed in red chili garlic glaze. Regional roots: India-wide / Indo-Chinese.

Mushrooms tossed with peppers, chilies and a savory glaze. Served as glossy stir-fried mushroom caps with peppers. Regional roots: India-wide / Indo-Chinese.

Cubes of paneer tossed with peppers and spicy Indo-Chinese seasoning. Served as paneer cubes with peppers in glossy chili sauce. Regional roots: India-wide / Indo-Chinese.

Soya chaap pieces tossed in spicy chili sauce with aromatics. Served as soy chunks or chaap pieces coated in chili sauce. Regional roots: India-wide / Indo-Chinese.

Crisp baby corn tossed with chilies and savory sauce. Served as golden baby corn batons with chopped peppers. Regional roots: India-wide / Indo-Chinese.

Crisp corn kernels seasoned with pepper, salt and aromatics. Served as scattered golden crunchy corn kernels with peppers. Regional roots: India-wide / Indo-Chinese.

Thin lotus-stem pieces fried until crisp and seasoned. Served as crisp honey-chili lotus root rounds with open holes. Regional roots: India-wide / Indo-Chinese.

Pan-crisped noodles topped with a savory vegetable or protein sauce. Served as brown crisp noodle cake topped with saucy vegetables. Regional roots: India-wide / Indo-Chinese.

Crispy chicken strips tossed in a hot and tangy Indo-Chinese sauce. Served as long crispy chicken strips with peanuts red chilies. Regional roots: India-wide / Indo-Chinese.

Saucy chicken wing drumettes in a spicy Indo-Chinese glaze. Served as saucy glazed chicken lollipops topped with scallions. Regional roots: India-wide / Indo-Chinese.

Crisp cauliflower florets tossed in a tangy Indo-Chinese sauce. Served as crispy cauliflower florets in red-brown Manchurian glaze. Regional roots: India-wide / Indo-Chinese.

Crispy cauliflower tossed in a sweet-spicy chili glaze. Served as crisp golden cauliflower in sticky orange-red honey glaze. Regional roots: India-wide / Indo-Chinese.

Crispy potato strips in a sweet and spicy chili sauce. Served as thin crisp potato fingers coated in shiny red honey chili. Regional roots: India-wide / Indo-Chinese.

Stir-fried chicken with chilies, vegetables and a savory-spicy sauce. Served as chicken cubes peanuts dry chilies and peppers. Regional roots: India-wide / Indo-Chinese.

Mixed vegetables tossed in a bold, garlic-forward sauce. Served as broccoli peppers mushrooms in glossy hot garlic sauce. Regional roots: India-wide / Indo-Chinese.

Crispy mushrooms coated in a tangy Indo-Chinese sauce. Served as round battered mushrooms in brown Manchurian coating. Regional roots: India-wide / Indo-Chinese.

Crispy spiced paneer bites prepared in a South Indian-inspired style. Served as red spiced fried paneer cubes with curry leaves.

Prawns cooked crisp and finished with salt, pepper and aromatics. Served as battered prawns with pepper salt and spring onion. Regional roots: India-wide / Indo-Chinese.

Paneer cubes tossed in a spicy Schezwan-style sauce. Served as paneer cubes in bright-red speckled Schezwan sauce. Regional roots: India-wide / Indo-Chinese.

Crispy noodles with mixed vegetables in a tangy sauce. Served as crunchy fried noodle nest covered with sweet-sour vegetable gravy. Regional roots: India-wide / Indo-Chinese.

Stir-fried noodles tossed with vegetables and savory seasoning. Served as wok-tossed thin noodles with cabbage carrot and peppers. Regional roots: India-wide / Indo-Chinese.

Fried vegetable balls tossed in a tangy Indo-Chinese glaze. Served as fried vegetable balls coated in glossy dark sauce. Regional roots: India-wide / Indo-Chinese.

Stir-fried vegetable noodles in a bold Schezwan sauce. Served as thin bright-red chili-coated noodles with vegetables. Regional roots: India-wide / Indo-Chinese.

Crisp pastry rolls filled with seasoned vegetables. Served as golden cylindrical fried rolls cut to show shredded vegetables. Regional roots: India-wide / Indo-Chinese.

Crisp salad tossed in a creamy Caesar-style dressing with crunchy garnish.

Tangy, peppery soup with chicken and vegetables. Served as dark tangy broth with chicken shreds and mushrooms. Regional roots: India-wide / Indo-Chinese.

Tangy Himalayan soup featuring fermented leafy greens. Served as fermented leafy green broth in rustic bowl. Regional roots: Sikkim.

Hot, tangy Indo-Chinese vegetable soup with crisp noodle garnish. Served as dark vegetable soup topped with thin crunchy noodles. Regional roots: India-wide / Indo-Chinese.

Light vegetable soup featuring sweet corn. Served as pale thick soup showing sweet corn kernels and scallions. Regional roots: India-wide / Indo-Chinese.

Cauliflower and potatoes cooked with aromatic Indian spices. Served as golden cauliflower florets and cubed potatoes. Regional roots: North India.

Bengali-style potatoes cooked in a delicate poppy seed paste. Served as potato cubes coated in pale poppy-seed paste. Regional roots: West Bengal.

Hyderabadi baby eggplants simmered in a nutty, tangy spiced gravy. Served as small eggplants in dark peanut sesame gravy.

Fire-roasted mashed eggplant cooked with onions, tomatoes and spices. Served as smoky mashed eggplant topped with coriander. Regional roots: Punjab / North India.

Small eggplants stuffed with a fragrant Maharashtrian spice mixture. Served as small eggplants stuffed with coarse coconut-peanut masala. Regional roots: Maharashtra.

Tender okra tossed with onions, tomatoes and warm spices. Served as sliced okra sautéed with onion and tomato. Regional roots: North India.

Mushrooms sautéed with fragrant Chettinad-style pepper and spices. Served as mushroom pieces coated in dark pepper masala. Regional roots: Tamil Nadu.

Spiced chickpea curry served with fluffy, deep-fried bread.

Wheat-flour pieces simmered in a seasoned lentil stew. Served as diamond wheat pieces cooked in yellow dal. Regional roots: Gujarat.

Slow-cooked black lentils and kidney beans in a rich, creamy sauce. Served as black lentils in creamy dark gravy with butter swirl. Regional roots: Punjab.

Yellow lentils finished with a fragrant spiced tempering.

Rajasthani gram-flour dumplings simmered in a spiced gravy. Served as gram-flour dumpling discs in yellow yogurt gravy.

Andhra-style stuffed baby eggplant curry. Served as small whole stuffed eggplants in sesame-peanut gravy. Regional roots: Andhra Pradesh.

Small potatoes simmered in an aromatic Kashmiri-style gravy. Served as small whole potatoes in red spiced gravy.

Soft dumplings served in a rich, creamy curry. Served as round kofta dumplings in creamy orange gravy. Regional roots: North India.

North Indian green-pea curry with a gently spiced texture. Served as mashed green-pea curry with visible peas. Regional roots: Uttar Pradesh.

Bengali banana-blossom preparation with vegetables and spices. Served as finely chopped banana blossom in brown spiced mix. Regional roots: West Bengal.

Kashmiri lotus-stem curry in a lightly spiced yogurt sauce. Served as lotus-stem rings in pale yogurt gravy.

Paneer cubes in a smooth, spiced spinach gravy. Served as paneer cubes in vibrant green spinach gravy. Regional roots: Punjab / North India.

Gram-flour and yogurt curry with savory fritters. Served as yellow yogurt curry holding round pakoras. Regional roots: Punjab.

Gujarati tangy tomato curry topped with crunchy sev. Served as tomato gravy heavily topped with crispy yellow sev.

Paneer simmered in a rich, mildly spiced royal-style gravy. Served as paneer cubes in pale saffron cream gravy with nuts. Regional roots: North India.

Gujarati mixed winter vegetables cooked with aromatic spices. Served as mixed winter vegetables and dumplings in green masala.

Chicken pieces in a rich, mildly spiced tomato and butter sauce.

Chicken cooked with bold, roasted South Indian spices. Served as dark peppery chicken curry with curry leaves. Regional roots: Tamil Nadu.

Goan chicken marinated in green herbs and spices. Served as green herb-marinated chicken with charred edges.

South Indian-style dry chicken preparation with roasted spices. Served as dry roasted chicken with dark coconut masala. Regional roots: Coastal Karnataka.

Bengali-style prawns simmered in a fragrant coconut-milk curry. Served as large prawns in pale golden coconut cream sauce. Regional roots: West Bengal.

Bengali fish curry prepared with a yogurt-based sauce. Served as fish pieces in smooth white-yellow yogurt curry. Regional roots: West Bengal.

Coastal fish curry with coconut and tangy spices. Served as fish pieces in orange coconut gravy. Regional roots: Goa.

Andhra-style mutton curry flavored with tangy gongura leaves. Served as mutton cooked with dark green gongura leaves. Regional roots: Andhra Pradesh.

Slow-simmered meat, wheat and lentil preparation with aromatic spices. Served as thick slow-cooked meat wheat stew with fried onion. Regional roots: Hyderabad / Telangana.

Kerala-style pearl spot fish wrapped and roasted in a spiced masala. Served as whole spiced pearl spot fish wrapped in banana leaf.

Tender mutton in a fragrant Kashmiri yogurt-based broth. Served as mutton in pale yogurt fennel gravy.

Kerala-style dry-fried beef with coconut and roasted spices. Served as dark dry-fried beef pieces with curry leaves.

Fiery red Kolhapuri-style meat curry. Served as thin deep-red spicy mutton curry in dark bowl.

Slow-cooked Bengali mutton curry with deeply caramelized spices. Served as slow-cooked mutton in thick glossy brown gravy. Regional roots: West Bengal.

Rajasthani red chili and mutton curry with robust spices. Served as mutton chunks in vivid red chili gravy.

Slow-cooked Awadhi-style meat stew with warming spices. Served as slow-cooked meat shank in dark red-brown stew. Regional roots: Lucknow / Uttar Pradesh.

Kerala-style mild fish curry simmered with coconut milk. Served as fish steaks in pale yellow coconut curry.

Mutton simmered in a rich, aromatic spiced gravy. Served as mutton in richly spiced brown gravy. Regional roots: North India.

Goan prawns in a tangy, spicy vinegar-based masala. Served as prawns in thick dark red tangy pickle masala.

Kashmiri-style aromatic red mutton curry. Served as mutton chunks in deep red aromatic gravy.

Andhra-style thick prawn curry with robust spices. Served as prawns coated in thick fiery Andhra masala. Regional roots: Andhra Pradesh.

Rajasthani white mutton curry with a creamy, gently spiced sauce. Served as mutton pieces in white nut-and-yogurt gravy.

Nagpur-style chicken curry with bold Saoji spices. Served as chicken in intensely dark roasted spice gravy.

Bengali hilsa fish cooked with a pungent mustard sauce. Served as hilsa fish steak in bright yellow mustard gravy. Regional roots: West Bengal.

Bengali-style fragrant, lightly sweet yellow rice with whole spices. Served as fragrant yellow sweet rice with cashews and raisins. Regional roots: West Bengal.

Fragrant, layered rice dish prepared with aromatic spices and a chosen filling.

Stir-fried rice with chicken, vegetables and savory seasonings. Served as wok-fried rice with small boneless chicken pieces. Regional roots: India-wide / Indo-Chinese.

Stir-fried rice with eggs, vegetables and savory seasonings. Served as rice scattered with scrambled egg peas and spring onion. Regional roots: India-wide / Indo-Chinese.

Meghalayan rice dish traditionally cooked with meat and spices. Served as reddish spiced rice with pieces of pork.

Odia fermented or soaked rice preparation served with traditional accompaniments. Served as water-soaked fermented rice bowl with simple vegetable sides. Regional roots: Odisha.

Spiced red kidney bean curry served with rice.

Tapioca pearls tossed with potatoes, peanuts and mild spices. Served as pearl tapioca with roasted peanuts and potato. Regional roots: Maharashtra.

Stir-fried vegetable rice seasoned with spicy Schezwan sauce. Served as red-orange wok-fried rice with finely cut vegetables. Regional roots: India-wide / Indo-Chinese.

Layered Indo-Chinese rice-and-noodle dish served with spicy sauce. Served as layered fried rice and crisp noodles with Schezwan gravy. Regional roots: India-wide / Indo-Chinese.

Naga-style rice and vegetable porridge. Served as soft rice porridge with chopped local greens. Regional roots: Nagaland.

North Indian spiced vegetable rice preparation. Served as yellow spiced rice dotted with peas and potato. Regional roots: Uttar Pradesh.

Stuffed North Indian flatbread traditionally baked until golden and lightly crisp. Served as round stuffed kulcha with charred spots and butter. Regional roots: Punjab.

Gujarati whole-wheat flatbread seasoned with fenugreek. Served as stacked fenugreek-speckled round flatbreads.

Soft, leavened flatbread baked at high heat.

Stuffed whole-wheat flatbread with spiced roasted-gram filling. Served as stuffed browned paratha cut to show sattu filling. Regional roots: Bihar.

Soft, lightly sweet saffron-scented leavened flatbread. Served as round saffron golden slightly sweet patterned bread. Regional roots: Awadh / Uttar Pradesh.

Steamed Himachali wheat bread, usually stuffed and served warm. Served as steamed stuffed wheat bun cut to show filling. Regional roots: Himachal Pradesh.

Maharashtrian multigrain savory flatbread with spices. Served as brown multigrain flatbread dotted with onion and herbs. Regional roots: Maharashtra.

Mixed-lentil rice crepes served with a Kerala-style vegetable and coconut accompaniment. Served as thick lentil crepe alongside coconut vegetable medley. Regional roots: Tamil Nadu.

Karnataka-style flatbread made from rice flour, often seasoned with herbs and spices. Served as thin speckled rice-flour flatbread with herbs.

Soft, lacy rice pancakes paired with a gently spiced vegetable stew. Served as lacy white bowl-shaped appam with coconut vegetable stew. Regional roots: Kerala.

Karnataka-style rice and lentils cooked with vegetables and a spiced blend. Served as orange vegetable lentil rice with crunchy boondi.

Karnataka breakfast pairing of savory upma and sweet kesari bath. Served as two mounds savory upma and sweet kesari on one plate.

Soft rice mixed with yogurt and a fragrant tempered seasoning. Served as white yogurt rice with mustard seed and pomegranate garnish. Regional roots: Tamil Nadu.

Soft steamed rice cakes served with spiced lentil-and-vegetable sambar.

Paneer cooked with bell peppers and freshly ground spices. Served as paneer cubes with chunky peppers in red kadai sauce. Regional roots: North India.

Coastal Karnataka chicken curry served with crisp rice wafers. Served as crisp rice wafers drenched in red chicken curry.

Small savory rice-and-lentil batter dumplings cooked in a molded pan. Served as small round golden savory dumplings with chutney. Regional roots: Tamil Nadu.

South Indian rice tempered with mustard seeds, curry leaves and lemon. Served as yellow rice with peanuts curry leaves and lemon. Regional roots: Tamil Nadu.

Crispy Karnataka savory fritter made with onions and spices. Served as flat crisp onion-spiced golden fritters.

Cornmeal flatbread served with spiced mustard greens. Served as yellow corn flatbread beside dark mustard greens and butter. Regional roots: Punjab.

Soft, slightly sweet deep-fried banana bread from coastal Karnataka. Served as puffy deep-golden banana puri rounds. Regional roots: Coastal Karnataka.

Crisp fermented rice-and-lentil crepe wrapped around spiced potatoes.

Crisp South Indian lentil fritters with a soft center. Served as golden ring-shaped savory lentil fritters with chutneys. Regional roots: Tamil Nadu / South India.

Rajasthani chili fritter stuffed and fried in gram-flour batter. Served as large green chili enclosed in golden gram-flour fritter. Regional roots: Jodhpur / Rajasthan.

Light, fried South Indian savory batter balls. Served as round light-golden fluffy savory fritters. Regional roots: Karnataka.

Flaky South Indian layered flatbread served with a spiced salna curry. Served as layered flaky parotta beside aromatic thin veg salna. Regional roots: Tamil Nadu.

Green-gram crepe served with savory semolina upma. Served as green moong crepe folded around pale upma. Regional roots: Andhra Pradesh.

South Indian tamarind rice with peanuts and a tempered spice mix. Served as tamarind-brown rice with peanuts and curry leaves. Regional roots: Tamil Nadu.

Steamed rice-flour cylinders served with Kerala-style black chickpea curry. Served as cylindrical steamed rice cake with black chickpea curry.

Finger-millet balls served with a Karnataka-style greens-and-lentil broth. Served as round dark finger-millet ball beside greenish lentil greens soup.

Spiced potato fritter in a soft bun with chutneys.

Chopped flaky parotta stir-fried with vegetables and spices. Served as finely chopped flaky flatbread tossed on griddle with vegetables. Regional roots: Tamil Nadu.

South Indian rice and moong-lentil porridge seasoned with pepper and cumin. Served as soft rice lentil porridge topped with pepper cashews and ghee. Regional roots: Tamil Nadu.

Crisp kachori paired with a spicy North Indian potato curry. Served as flaky small kachoris beside thick potato sabzi. Regional roots: Varanasi / Uttar Pradesh.

Tangy, warmly spiced tomato chaat with a sweet-sour finish. Served as tomato chaat in leaf bowl with crunchy sev. Regional roots: Varanasi / Uttar Pradesh.

Spiced lentil-stuffed fried bread served with potato curry. Served as puffed spiced puris beside potato curry. Regional roots: Uttar Pradesh.

Indore-style grated corn simmered with milk and mild spices. Served as grated yellow corn cooked with spices and coriander.

Seasoned chicken wrapped in a soft flatbread with accompaniments. Served as flaky wrap cut open showing chicken onions and sauce. Regional roots: Kolkata / West Bengal.

Light, steamed savory gram-flour cake with a seasoned tempering. Served as fluffy yellow steamed squares with mustard seed tempering. Regional roots: Gujarat.

Malabar-style stuffed pastry filled with spiced meat. Served as golden stuffed fried pastry revealing minced meat.

Delicate rolled gram-flour ribbons with a seasoned tempering. Served as thin yellow gram-flour spirals topped with coconut. Regional roots: Gujarat.

Maharashtrian coriander-and-gram-flour savory bites. Served as square golden coriander-and-gram-flour fritters. Regional roots: Maharashtra.

Puffy Bengali fried bread paired with spiced potatoes. Served as puffed white luchi beside red potato curry. Regional roots: West Bengal.

Spicy sprouted-bean curry served with bread and crunchy toppings. Served as sprout curry topped with farsan beside pav. Regional roots: Maharashtra.

Steamed and sliced colocasia-leaf rolls with spiced gram-flour paste. Served as sliced spiral colocasia leaf rolls with sesame. Regional roots: Gujarat.

Mashed spiced vegetables served with butter-toasted buns. Served as buttered pav rolls beside orange mashed vegetable bhaji. Regional roots: Maharashtra.

Kerala-style ripe banana fritters with a golden coating. Served as long golden battered banana fritters.

Savory flattened rice paired with sweet jalebi. Served as yellow flattened rice with sev and coiled jalebi. Regional roots: Indore / Madhya Pradesh.

Crisp fried pastry filled with spiced onions. Served as large round flaky onion-filled kachori cut open. Regional roots: Rajasthan.

Crisp pastry parcel with a savory spiced filling.

Telangana-style crispy rice-flour savory flatbread. Served as round crisp rice-flour disc dotted with peanuts and chilies.

Assamese-style duck curry cooked with regional aromatics. Served as duck pieces in golden-brown traditional gravy.

Naga-style pork prepared with fermented soybean seasoning. Served as pork curry with fermented-soybean coating. Regional roots: Nagaland.

Baked wheat dumplings paired with seasoned mashed vegetables. Served as round baked wheat balls with mashed aubergine potato. Regional roots: Eastern Uttar Pradesh.

Rajasthani combination of lentil curry, baked wheat baati and sweet churma. Served as baati balls with lentils and crumbly sweet churma.

Steamed or cooked rice-flour dumplings filled with seasoned lentils. Served as steamed crescent rice dumplings filled with lentils. Regional roots: Bihar.

Odia lentil-and-vegetable stew seasoned with gentle spices. Served as lentil vegetable stew with squash and chunks of vegetables. Regional roots: Odisha.

Jharkhand-style fried rice-and-lentil breakfast bread. Served as round puffy deep-fried rice-lentil discs.

Meghalayan pork dish flavored with black sesame. Served as pork curry darkened by black sesame.

Manipuri mashed vegetable preparation traditionally flavored with fermented fish. Served as mashed vegetables with fermented fish and chilies.

Tripuri mixed vegetable dish flavored with dried fish. Served as thick mixed-vegetable stew with fermented dry fish. Regional roots: Tripura.

Traditional Kerala festive meal featuring rice and assorted accompaniments. Served as banana leaf feast with rice and many small vegetable sides.

Roasted stuffed wheat balls served with mashed seasoned vegetables. Served as charred sattu-filled wheat balls beside mashed vegetables. Regional roots: Bihar.

Odia-style fish curry with mustard and spices. Served as fish in vivid mustard sauce with green chilies. Regional roots: Odisha.

Flaky layered parotta served with Malabar-style chicken curry. Served as flaky layered flatbread beside red chicken gravy. Regional roots: Kerala.

Assamese sour fish curry with a light, tangy broth. Served as fish in pale tomato-and-lemon tangy broth.

Sikkimese pork preparation with radish and dried chilies. Served as pork strips simmered with radish and dried red chilies.

Spiced gram-flour curry served with rustic millet or sorghum flatbread. Served as yellow gram-flour pithla beside rustic millet flatbread. Regional roots: Maharashtra.

Jharkhand-style curry made with seasonal rugra mushrooms. Served as small seasonal forest mushrooms in rustic curry.

Tibetan fried bread pockets filled with seasoned meat. Served as large fried half-moon pastry filled with minced meat. Regional roots: Sikkim.

Smoked pork simmered with bamboo shoots and regional spices. Served as smoky pork pieces mixed with bamboo shoots. Regional roots: Nagaland.

Soft steamed dumplings filled with seasoned vegetables. Served as pleated steamed white dumplings with red chutney. Regional roots: Sikkim / Himalayan India.

Mizoram-style vegetable stew with a gentle broth. Served as light vegetable stew featuring leafy greens and bamboo shoot.

Warm Himalayan noodle soup with mixed vegetables. Served as brothy noodle bowl with greens carrots and scallion. Regional roots: Sikkim / Himalayan India.

Arunachali millet-based traditional staple, served with savory accompaniments. Served as rustic millet porridge in wooden bowl. Regional roots: Arunachal Pradesh.

Toasted Italian bread topped with savory ingredients.

Italian salad of tomatoes, mozzarella and fresh basil.

Soft Italian flatbread baked with olive oil and savory toppings.

Soft Italian potato dumplings served with a chosen sauce.

Layers of pasta, savory filling and sauce baked together.

Penne pasta tossed in a creamy Alfredo-style sauce.

Classic pizza with tomato, mozzarella and basil.

Filled Italian pasta pockets served with a chosen sauce.

Creamy Italian rice dish gradually cooked with stock and chosen additions.

Long Italian pasta served with the kitchen's choice of sauce.

A filled bun with a patty and toppings chosen by the kitchen.

Golden fried potato strips, lightly seasoned.

Crisp-coated chicken fried until golden.

Fish cooked on the grill with a chosen seasoning.

Sausage served in a soft bun with chosen toppings.

Pasta coated in a rich cheese sauce.

Soft griddle cakes served with sweet or savory toppings.

Bread layered with fillings selected by the kitchen.

Grilled or pan-seared cut of protein served with selected accompaniments.

Mixed vegetables coated in a lightly spiced coconut and yogurt preparation. Served as mixed vegetable batons in pale coconut yogurt coating. Regional roots: Kerala.

Maharashtrian-style stuffed chilies with a seasoned filling. Served as whole green chilies stuffed with coarse spiced peanut filling. Regional roots: Maharashtra.

Tangy Andhra sorrel-leaf chutney with a spicy tempering. Served as dark green tangy sorrel chutney with chilies. Regional roots: Andhra Pradesh.

Simple Kashmiri leafy greens cooked with mild seasoning. Served as whole dark leafy greens in light broth.

Rajasthani desert berries and beans cooked with spices. Served as desert berries and thin dried beans sautéed with spices.

Hyderabadi chili peppers in a tangy, nutty sauce. Served as large green chilies in nutty brown gravy.

Assamese-style papaya preparation flavored with alkaline khar. Served as green papaya pieces in a light alkaline stew.

Odia lightly spiced mixed vegetables, gently cooked. Served as lightly cooked mixed vegetables with gentle tempering. Regional roots: Odisha.

Bengali mixed-vegetable dish with a characteristic gentle bitterness. Served as mixed pale vegetables with bitter gourd in creamy sauce. Regional roots: West Bengal.

Manipuri salad of shredded vegetables and aromatic herbs. Served as shredded vegetable salad with herbs and possible fermented fish.

Meghalayan fermented soybean preparation with aromatic seasoning. Served as fermented soybeans in dark chunky aromatic relish.

Flaky, deep-fried traditional sweet finished in sugar syrup. Served as golden flaky ring-like syrup-coated sweet. Regional roots: North India.

Layered Goan dessert traditionally made with coconut milk and eggs. Served as layered brown-and-gold coconut egg custard cake wedge.

Traditional sweet balls made from roasted gram flour and ghee. Served as round yellow gram-flour sweets garnished with nuts. Regional roots: India-wide.

Manipuri black-rice pudding with a naturally deep purple color. Served as purple-black sticky-rice milk pudding.

Baked Odia sweet made from fresh cottage cheese and sugar. Served as caramelized dark-topped baked cottage-cheese cake wedge. Regional roots: Odisha.

Soft, ring-shaped fried sweet bread with a chosen finish.

Hyderabadi bread dessert soaked in sweetened milk and flavored syrup. Served as golden fried bread pudding topped with nuts.

Slow-cooked grated carrot dessert with milk, ghee and warming flavor. Served as orange shredded-carrot pudding with chopped nuts. Regional roots: North India.

Italian-style frozen dessert with a smooth, dense texture.

Honeycomb-textured Rajasthani sweet soaked in syrup. Served as round porous honeycomb sweet with cream and nuts.

Soft milk-solid dumplings soaked in fragrant sugar syrup.

Crisp spiral-shaped sweet soaked in sugar syrup. Served as bright orange syrup-soaked tight spiral loops. Regional roots: India-wide.

Smooth cashew-based sweet cut into delicate pieces. Served as diamond-shaped pale cashew sweets with silver foil. Regional roots: India-wide.

Traditional Indian frozen milk dessert with a rich texture. Served as dense saffron pistachio frozen dessert in conical shape. Regional roots: India-wide.

Sweet fried pancakes served with thickened sweet milk. Served as small syrupy fried pancakes covered with thick rabri. Regional roots: North / East India.

Chilled blended milk beverage with a chosen flavor.

Traditional sweet dumpling with a coconut-and-jaggery filling. Served as pleated white steamed coconut-jaggery dumplings. Regional roots: Maharashtra.

Rich, slow-cooked yellow lentil dessert with ghee and sugar. Served as golden granular lentil halwa with pistachios. Regional roots: Rajasthan / North India.

Tiny gram-flour pearls bound into sweet ladoos. Served as orange fine-boondi spherical sweets. Regional roots: North India.

Rich Karnataka sweet made with gram flour, ghee and sugar. Served as dense golden ghee sweet squares with porous texture.

Kerala-style milk pudding prepared with rice ada and sugar. Served as creamy pinkish rice-ada milk pudding in small bowl.

Bengali thin crepes wrapped around a sweet coconut or milk filling. Served as thin rolled crepes filled with coconut-jaggery mix. Regional roots: West Bengal.

Sweet lentil-stuffed Indian flatbread flavored with cardamom. Served as thin golden sweet stuffed flatbread folded to show filling. Regional roots: Maharashtra.

Soft chhena balls soaked in light sugar syrup. Served as white round chhena balls in clear sugar syrup. Regional roots: Bengal / Odisha.

Soft chhena patties soaked in sweetened flavored milk. Served as flat white chhena discs in yellow saffron milk with pistachio. Regional roots: East / North India.

Thickened sweet yogurt flavored with aromatic spices or fruit. Served as thick saffron yogurt dessert topped with pistachio. Regional roots: Gujarat / Maharashtra.

Italian layered dessert with coffee-soaked biscuits and creamy filling.