16 Indian food items that you can’t resist eating

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The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions.

1. Samosa

A fried or baked triangular snackfood made of a potato stuffing, usually also containing onions and peas, served with a mint chutney.

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2. Kati roll

A traditional street food popular across India (and abroad). A wrap of kebabs, eggs, vegetables, and spices rolled into paratha (a type of flat bread).

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3. Jalebi

 A wheat flour batter deep fried in coil-shapes and soaked in sugar syrup, served hot.

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4. Chole bhature

A spiced, curried chickpea dish served with a fried flour bread.

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5. Idli

A heavy South Indian breakfast food. A fermented batter of ground rice and lentils, steamed in little circular moulds.

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6. Baingan bharta

Roasted eggplant mashed together with a variety of other vegetables and spices, served with flatbread.

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7. Bhelpuri

 Puffed rice fried with vegetables, in a spicy and tangy tamarind sauce.

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8. Biryani

An aromatic rice dish cooked with several spices, notably saffron, and a protein (typically chicken or mutton) that’s been marinated.

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9. Pakora

A fritter native to the Indian state Uttar Pradesh – one or more basic ingredients (onion, eggplant, potato, cauliflower, and chili peppers are all options) are dipped in gram flour and deep fried.

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10. Gaajar halwa

An extremely popular dessert, made by cooking grated carrot with milk, sugar, and dried fruits.

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11. Gulab jaamun

Small balls of dried milk, slow cooked and boiled in a sugar syrup.

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12. Dosa

 A crispy, flat bread (similar to a crepe or pancake) made of rice batter, served with a lentil sauce (sambar) and a variety of chutneys.

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13. Pani puri

A small crisp hollow round bread filled with spiced water, tamarind paste, potato, onion, and chickpeas.

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14. Papri chaat

Crispy, fried dough wafers served with boiled potatoes, boiled chick peas, chilis, yogurt, tamarind chutney, and several spices.

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15. Tandoori chicken

Chicken marinated for hours in a paste of yogurt and spices, and then roasted (traditionally) in a clay oven called a tandoor.

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16. Momos

A variation on the traditional dimsum, native to the North Eastern states that border Nepal (where the dish originated), eaten with a fiery red chutney.

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