Side Dish

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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.
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.
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.

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
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.

SAAG ALOO
Name: SAAG ALOO
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Dish Description: Saag aloo this dish is potatoes cooked simply with vibrant green spinach and flavoured with aromatic cumin and mustard seeds. It isn’t really a dish you would find in India. there are different versions of this dish and by adding paneer or chick peas it turns it from a side dish into a full meal.
SAMOSA
Name: SAMOSA
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Samosa are deep-fried spicy triangles with potato, coriander, pepper, caraway seeds. The pastry is crispy but what defines the samosa is it’s filling.  Spicy peppers can feature and in the Punjab region paneer. Peas are popular with sometimes chickpeas replace potatoes. Great street food!

Alternative name: Samsa