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Marinated chicken in a pita wrap, with garlic sauce and pickles in it, and basmati rice on the side.

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Alu Gobi is a dry dish made with potatoes (aloo), cauliflower (gobi) and Indian spices. It is yellowish in color, due to the use of turmeric, and contains kalonji and curry leaves. Other ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin.

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Seasoned diced potatoes, fried egg over top, and a meatless gravy pored over it to top it all off.

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Mildly flavored dish with exactly what it sounds like, spinach and cottage cheese without animal rennet inside soup. (Ask for walnuts and/or bread crumbs on top for extra flavor.)

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Papdi chaat is a great introduction to this dish and a lot of fun to make. The first step is to make the papdi (or papri) dough, and then form it into thin circles and deep-fry. These wafers are then topped with potatoes and chickpeas and drizzled with a tangy, spicy, and sweet sauce.

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Malai Kofta is a tasty vegetarian alternative. Restaurant style malai kofta is cooked in a creamy gravy made of tomatoes and cashew nuts. Malai actually means, “cream” and both the kofta and the sauce literally melts in your mouth. A heavenly dish that soaks up rice nicely

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Mashed crispy potato made into patties topped with yogurt and tamarind sauce.

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Rice cake filled with mashed potatoes and your choice of sauce.

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It is deep fried in a doughnut shape and is typically the size that will fit in your hand. Medu Vada is not only had as breakfast but is also many a times had as an evening snack. What is similar with medu vada and Dosa or Idli is again the same fact that it does not have a unique taste of its own so it is always accompanied with Coconut Chutney or Sambhar.

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Ras Malai (or Rosh Malai as they’re sometimes known) are sweet sugary paneer balls soaked in malai (a.k.a. clotted cream). Their name comes from Ras, meaning juicy, and Malai, meaning cream. Combine the two and you have a succulent dessert that’s often finished off with a dash of cardamom.