South Asian cuisine

thumb|upright=1.35|Mango fruits – single and halved

The jackfruit, jakfruit or nangka (Artocarpus heterophyllus) is a species of tree in the fig, mulberry, and breadfruit family (Moraceae).

Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Hindi and Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East.

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

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

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.

liquid that comes from the grated meat of a coconut

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

culinary traditions of India

species of mustard plant

Pakora () is a fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants across South Asia. They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.

Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

thumb|Coarse bulgur

thumb|Koofteh Tabrizi from Iran Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Turkish cookbooks and call for ground lamb.

thin pancakes originating from South India

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.

flavoured tea beverage made from milk, aromatic spices and herbs

dairy product

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

Indian food

culinary traditions of Pakistan

culinary traditions of Afghanistan

culinary traditions of Nepal

right|thumb|200px|Naivedya offered to Radha Krishna in Sri Maya Chandrodaya Mandir in [[Mayapur, India]]

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.

culinary traditions of Sri Lanka

oil extracted from the hard outer brown layer of rice

Tamil Indian flatbread dish

Indian dessert

culinary traditions of Bhutan

culinary traditions of the Maldives

tamilian cuisine

cuisine from the region of Bengal

bread made in a tandoor

fine wheat flour

culinary traditions of Bangladesh

thumb|The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee

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

popular rice dish

stir-fried noodle

wheat flour

regional cuisine

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.

cuisine from Goa, India, influenced by Portuguese colonial rule

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

cuisine of South India

cuisine of South India native to the Telugu people from the state of Andhra Pradesh, India

Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While

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

culinary traditions of Awadh

thumb|202x202px|Jhunka bhakari Jhunka or zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is often confused with pithla or pithle; however, the latter can also be made from chickpea flour, is wet, and is mild to taste. When served with bhakri, the dish is referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in the Vidarbha region of Maharashtra. thumb|188x188px|Pithla Jhunka with bhakar is considered the quintessential peasant fare of Maharashtra. It is accompan

karnataka Cuisine

sandwich originating in Pakistan

cooked dish made from plantains

cuisine of Gujarat, India

widespread dish in Europe, Middle East, and Asia

native cooking style of the Hyderabadi Muslims

liquor made in rural parts of the Indian subcontinent

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