A description of Side Dishes and Deserts

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PAKORA
Name: PAKORA
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Dish Description: A Pakora is a hot fried side dish the main ingredient being chickpea batter. They can be meat or vegetable, often served as hot street food. Alternative name: Pakoda
ALOO CHAAT
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Dish Description: Aloo chaat is a simple snack come street food made with potatoes and chaat chutneys. It is sweet and spicy whilst being sour at the same time. The potatoes are usually deep fried, but they can be boiled or grilled to make them a little healthier.
BHINDI BHAJI
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Dish Description: Bhindi bhaji Is a dry vegetables dish made from okra and tomatoes also found as bhindi sabzi. It is made from Okra a type of green vegetable with a bulge at the end and a slender it contains white coloured sticky round seeds.
BOMBAY POTATOES
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Dish Description: Bombay potatoes are a dry dish using cubed, then boiled potatoes that are the fried with various spices such as cumin, curry, garam masala, turmeric, mustard seeds, chili powder and of course salt and pepper. Tomatoes and onions are sometimes included as ingredients.
BOMBAY SANDWICH
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Dish Description: A Bombay or Mumbai sandwich was originally not grilled but the trend today is to grill them with slices of tomatoes, cucumbers, onions, beetroot, cheese, ketchup, chutney and sevia. They are readily available at every corner of Mumbai, recent additions are boiled potato slices and carrots. They match the fast paced life of Mumbaikars.
CHAI LATTE
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Chai is a blend of black tea and spices such as cinnamon, cardamom, ginger, cloves and black peppercorns. Usually drunk strong with milk. There is actually no set recipe so is adaptable. Tea drinking in the 1870 was mostly Chinese tea but by 1900 it was mostly Indian tea from Assam.

Alternative name: Masala tea

CHAPATI
Name: CHAPATI
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Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching  the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.

DAL
Name: DAL
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Dish Description: Dal is a term for dried, split pulses. The term is also used for different soups prepared from these pulses. These pulses are important staple foods they include red, green and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas.
FALOODA
Name: FALOODA
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Falooda is a cold dessert from the Indian subcontinent.  It is made from mixing rose syrup, vermicelli, sweet basil seeds with milk. Mango is a really popular flavour.  Often topped with ice cream.

INDIAN BREADS
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Indian breads include Chapati, Paratha, Naan, Puri, Roti and many more.

Chapati
From the word chapat means “slap” in Hindi. This is an unleavened bread is formed by slapping and stretching  the dough between the palms of the hand before cooking on a tava—a flat, disc-like frying pan.
The chapati is India’s common staple food and is is perfect for any wet curry or stew. It has a mild, nutty flavour.

Paratha

A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.

Naan
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made. 
 
Keema Naan

Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.

Roti

Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.

Puri

Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.

KING PRAWN BUTTERFLY
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Butterflying prawns is to take the largest possible and cut them in half lengthways and flattening out into a vague butterfly shape! The prawn is coated in a mildly spiced batter and then deep fried. Served as a starter.

KULFI
Name: KULFI
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Dish Description: Kulfi is a traditional Indian ice cream dating back to the 16th century based on milk and sugar they come in a variety of flavours  including cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Alternative name:Qulfi, Khulfi
NAAN
Name: NAAN
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Naan
The best known of Indian breads, cooked fresh from the tandoor it is fantastic with tandoori chicken and kebab. where it is traditionally made. 
 
Keema Naan
Kheema or Queema is minced meat cooked with aromatics and Indian spices. The meat is commonly goat in but tends to be lamb or sheep outside of India.
ONION BHAJI
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Dish Description: An Onion bhaji is a spicy snack or starter similar to a fritter, it can be found in several different forms. It is a popular street snack food in many regions of India Kerala, Tamil Nadu, Maharashtra, Gujarat, Andhra Pradesh, Karnataka, Assam, West Bengal and Odisha  for sale in street-side stalls. It is a much loved part of the Indian curry experience. Alternative name: bhajji, Bhajiya, bhujai or bajji
PANI PURI
Name: PANI PURI
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A really popular Indian street snack. Pani which means water (flavoured one) and puri  deep fried circular dough balls, they are filled with a of mashed potatotes. The water is a mixture of coriander leaves, chillis, black pepper, mint leaves (pudina patta), black salt,

Alternative names: Pani puri Mumbai, golgappa in the north and puchhka in the east.

PARATHA
Name: PARATHA
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A really popular is a beautiful crisp unleavened flatbread. They are flaky, chewy and denser than chapatis the paratha’s flaky, chewy texture is made by ghee-layering and folding in the same way as making of puff pastry. Parathas are baked on a hot tava before getting shallow-fried off. Goes well with dry and thick curries.

POPPADOM
Name: POPPADOM
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The poppadom is now a key feature of the Indian curry it is generally eaten as a sort of pre-starter with usually a variety of chutneys, often featuring lime pickle. A poppadom is a very thin circular crisp made from a mixture of flour and water, which is fried in oil.
PRAWN PURI
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Puri is the name of an indian bread which is flat and lightly fried – also called poori in some regions. The prawns are a combination of the hot, spicy masala with the sweetness of the tangy prawns.

PURI
Name: PURI
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Generally puri is a deep-fried bread, it can be made and used in different ways but is often eaten at breakfast ut can be a snack food with a curry or bhaji.

 

ROTI
Name: ROTI
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Roti

Roti is a type of flatbread served with Indian food. It is served with curries instead of rice or can be rolled with a filling inside. Made without yeast, this bread is just a simple mixture of flour (white, wholemeal or half and half), salt, vegetable oil or ghee it is very quick and easy to make.