NAAN: Refined wheat flour bread, cooked in earthen oven called ‘tandoor’.
Variations include garlic naan, cheese naan, butter naan, stuffed naan.
ROTI: Unleavened whole wheat flour bread, cooked in earthen (clay) oven.
Variations include missi roti (mixed flour roti), bajra roti (millet flour),
makki ki roti (maize/corn flour)
CHAPATI: Whole wheat flour bread prepared on a hot plate - also called ‘Phulka’.
This is the most popular form of Indian bread cooked by the north Indians at
POORIE: Deep fried whole wheat flour bread, with a rounded appearance, fried and
blown almost like a ball
PAPAD: Slightly spicy crunchy wafers made of different types of lentil flour
seasoned with black pepper, garlic and other herbs/spices. Generally served as
appetizers - also called ‘Papadum’
PICKLES: Most common pickles are made of mangoes, chillies and lemons. They are
preserved for a long time using lots of salt, mustard oil, vinegar and a variety
RAITA: Whipped and flavoured yogurt is called ‘Raita’. Most common flavours are
cucumber, salt and pepper, and cumin.
PULAO: Rice prepared with spices of different kinds, comes with the option of
mutton, chicken or vegetables.
CURRY: Gravy prepared using different combination of spices and herbs. Curry’s
are usually tomato based, but non tomato curries are also popular.
TIKKA: Chunks of boneless chicken or mutton marinated in spices, skewered in
clay oven called ‘tandoor’
LASSI: Yoghurt shake - plain, sweet or salted.
MASALA CHAI: Black tea leaves boiled with milk and a combination of spices like
ginger, cardamom, cinnamon, cloves and black pepper.