Indian food is known the world over for the rich aroma and thoughtful and planned combination of spices. As soon as you enter a market, you are transported to a different world as the rich aroma of food surrounds you. Just as the country is so diverse in everything else, the different regions also have a variety of food options, hence wherever in the country you may be, you will not fall short of options. While there are different types of food, in this snapshot we focus only on street food, which represents the true essence of a destination’s culture and cuisine. Here is a list of top 86 handpicked street food items of India (yes, there are just so many of them) to help you chose. These special items can tickle your taste buds and even get you drooling!
Vegetarian / Non-vegetarian
Dosa, all across India Dosa is the most famous of all South Indian food and comes with a variety of fillings. It is basically like a crispy thin pancake, that is prepared from the fermented batter of rice, and rolled with a filling of potatoes, spices, other vegetables, paneer, cheese and so on. It is served with coconut chutney and sambhar, which is a spicy and soupy curry of vegetables and lentils. Dosas can be very big in size, and is a full meal in itself. Dosas are generally available in stalls and street-side vendors serving South Indian food.
Jalebi, all across the country Contrary to popular belief, Jalebi is not originally an Indian dessert. It originated probably from Iran and is also called in other parts of the world by the name Zulbia. It is made by deep frying in oil a fermented flour batter in circular shape (2.5 concentric circles to be precise) and then soaking it in hot sugary syrup. A bigger version of jalebi comes in a more complicated shape and is called Imarti or Amirti. Jalebis can be had either hot or cold and is often taken in combination with rabri.
Banana Chips, all across India Originally a delicacy of Kerala, banana chips are now found in every major city in the Hot Chips stores, as also in small market stores selling pre-packed salty snacks items. Under ripe banana are sliced and fried in coconut oil and either salt (salty and more popular version), spices (for the spicy version) or jaggery (sweet version) is added to them.
Pakora, North India Also called bhaji, Pakora originated in Northern India and moved to the other parts of the country. These are the national favourite when it comes to tea-time snacks and naturally, it is also very easy to find. Cooked with gram flour, spices and vegetable like potato, cauliflower, onion, chillies etc. these were essentially a vegetarian food. The vegetable pieces are dipped in the spiced gram flour mixture and deep fried in oil. In the eastern part of the country, especially in Kolkata one can also find non-vegetarian varieties like chicken pakora, prawn pakora etc. With prolonged frying on low flame, the outer layer turns crispy.
Chhole Bhaturey, Punjab (all over India) ‘Chhole bhaturey’ or ‘Chana Bhaturey’ is the staple breakfast item in Punjabi cuisine and is found all over India. The origin of the food is however from Uttar Pradesh. It is basically a dish of fried hugesized leavened flat bread (Puri or Bhaturey), a spicy curry which based on the main ingredient, would be called Chhole Bhaturey (main ingredient is chick peas) or Chana Bhaturey (where main ingredient is white peas), pickle and salad. This is a quick-food, healthy and has lip-smacking taste at the same time. From street-side stalls to posh restaurants, this food item has made its place in the menus across the nook and corner of the country, and one does not actually need to travel to Punjab to taste it.
Paya Soup or Paya Shorba, Bhopal Originating from a confluence of South and Central Asian cuisine, the Paya Soup or Shorba is now a delicacy that can be tasted across many places in India. One of them is Bhopal, the capital city of Madhya Pradesh, and the best address to have it here is at Chatori Gali, a real paradise for meat lovers. The Mutton Paya Soup here is worth drooling over. It is soup made from lamb trotters or legs using a heavenly blend of aromatic spices. And it is not just a bundle of flavours, but a very healthy food too. This dish has a high dose of calcium and is also good for those with joint pain. Sipping on the hot stew is a delightful experience.
Lakhanpur De Bhalley, Jammu & Kashmir Lakhanpur is the entry point to Jammu & Kashmir and is also known for its ‘Bhalley’. It is a fried snack made from pulses and served with shredded fresh salad and green chutney. The road leading to the clearing point for trucks at Lakhanpur is bordered with several small stalls selling this lip-smacking Bhalley and naturally the aroma of the snack fills the air around making the wait for clearance worth.
Thukpa, North-Eastern States Originally a Tibetan noodle soup, Thukpa gradually became famous in Nepal and Bhutan and travelled to the north-eastern Indian states as well. Today it is one of the most popular snacks items here, and is especially helpful in beating the chilly cold winter evenings. Long noodles and fresh vegetables cooked in strong spices bring out the best in the dish. The non-vegetarian version may have added chicken or other meat, crab or prawn and if you are a non-vegetarian, it is always better to go for the non-vegetarian version as it has stronger flavour than the vegetarian one.
Mirchi Bhajji, Hyderabad While Hyderabad is known the world over for its Biryani, there is a snacks item which the locals cannot do without. Mirchi Bhajji is basically a stuffed green chilli that is coated in a spicy mixture of gram flour and deep fried. It is generally eaten hot, with lemon and chopped onions, standing right at the roadside stall. However, one finds a variation of the same snack in different regions, at some places the same being grouped under ‘pakora’ category, but the Hydrabadi variety is by far the most popular. While Indian chillies can be very hot, the ones used for the bhajji are not extremely so; thus unless you are used to very bland taste, the spicy fry should not be a big problem, but it is a good idea to have some sweets or candies when trying them to help putting off the fire in your tongue, just in case.
Kathi Rolls, Kolkata Often regarded as the King of street food in India, Kolkata’s Kathi rolls are also known as Frankies in some other parts of the country. But ‘frank’ly speaking, they come nowhere close to the Kolkata original. Roll shops dot the entire city and all of them, irrespective of whichever location they are in, are always crowded with hungry or even not-sohungry people. As the name suggests, these are basically rolls, Indian bread rolls to be precise. With a filling of cooked and uncooked veggies and chicken kebabs (may also be fish, paneer, mutton or potato), that are rolled into an Indian flatbread that is pre-fried in oil (with or without a layer or two of egg), and made tastier by adding ketchup, lemon juice, salt, spices, chilly and so on (depending upon preference), Kathi Rolls are a perfect treat to your taste buds, and you don’t always bother to be hungry before ordering that. The roll is wrapped in an oil-soaking paper to make holding it easier for you. The roll centres across Kolkata are experts in delivering you your choice of Kathi rolls, which depending on the layers you add, gets fatter. So you can have Egg Roll, Chicken Roll, Double Egg Roll, Double Chicken Roll, Egg Chicken Roll, Double Egg chicken roll, Egg Double chicken roll, Double egg double chicken roll and so on. The word ‘double’ here doesn’t mean two rolls, but two times the specific ingredient.
Variety of Chaats, all across India Having its origin in Uttar Pradesh, Chaat is a savoury snack item that is available today all across India in different varieties. It originated as a mixture of leftover items whose taste was enhanced by the use of yoghurt, chutney, spices and some garnishings. Today these are sold at roadside stalls or hand carts with variation in ingredients depending upon the weather and local preferences. Chaats of Delhi and Hyderabad are especially popular. Bittu’s Aloo Tikki wala and Nathu’s sweets are two of the best known chaat shops of Delhi. Sardaarji’s Chaat at Gachibowli and Gokul Chaat at Koti are two of the best chaat joints at Hyderabad.
Fish Fingers, Kolkata This is another favourite fish item of Bengal. Boneless fish fillet is chopped into thin strips and marinated in spices, then coated with breadcrumbs and fried. When ready they look like fingers, hence the name. These are often eaten with chilli sauce or mustard sauce.
Aloo Chaat, North India and West Bengal Another popular Indian chaat is the aloo chaat found mainly in North India and West Bengal. Crispy fried potato cubes are mixed with spices, sweet and sour chutneys and garnished with pomegranate pearls and sev. It is also one of the easiest chaats to make at home and especially goes well with masala tea from a road-side stall.
Fish Fry, Kolkata When in Kolkata, you surely can expect a lot of delicacies made of fish. But Fish Fry is more than just fried fish. This is one of the iconic non-vegetarian snacks item of the City of Joy. However, the history of this preparation goes back to the time of the British Rule when this dish was conceived as Indian version of Fish and Chips. While over the centuries, the chips went missing, the fish remained. So basically it is a big boneless fillet of fish marinated in spices and then coated in breadcrumbs and deep fried. It is served hot with salad and mustard sauce. The most famous Fish Fry in Kolkata is that of Bijoli Grill.
Variety of chops, Kolkata The streets-sides of Kolkata are dotted with small shacks or stalls, often with glass counters, on the other side of which one can see ready to fry breadcrumbs-coated cutlets in various shapes and sizes. The glass often doubles up as a menu card displaying the variants available. During your visit to the city if you come across one, do not hesitate to peep and try. Chops are basically various types of vegetarian and non-vegetarian filling inside a rounded (or oval) ball of mashed potatoes which is then coated with breadcrumbs and deep fried before being served with salad and ketchup. The filling is cooked in various types of spices making each one taste different, and based on the filling the chop is named. Hence it may be a capsicum chop (meaning a filling of capsicum), cauliflower chop, chicken chop, fish chop, egg chop and so on. Sometimes the potato outer layer and breadcrumbs are replaced with a mix of gram and rice flour coating for instant preparation. There are innumerable varieties of chops available in the city, and tourists must not miss out on this quick bite item.
Phirni, Hyderabad, Lucknow or Delhi Phirni or Firni is a creamy sweet rice flour pudding that originated in north India. Originally prepared mainly during the Ramzan festival, Phirni is now available more or less throughout the year in restaurants serving moghlai food. There are two variants of phirni, the white and the yellow. The main ingredients of phirni are rice flour, milk, sugar, rose syrup, almonds and cardamom. In the yellow variant saffron is added for the flavour and look. Phirni is garnished with rose petals, chopped almonds or pistachio nuts and the dessert is often served in terracotta bowl for an added earthen flavour. Unlike kheer, phir is not too sweet, hence one does not need to stop at just one. Some of the best places to try phirni are Hyderabad, Lucknow and Delhi.
Vada Pao, Mumbai This Indian version of burger is every Mumbaikar’s favourite. Vada Pao stalls are to be found across the nook and cranny of the city and Mumbaikars, from students to corporates, frequent the stalls for a quick bite. This is because it is believed that the best version of this snack is available on the roadside stalls. The stalls have never ending queues and the snack is definitely a try when you are in India. For those who are not used to the extravagantly spiced Indian foods, it is important not to be misled by the usage of the word ‘burger’ here. Vada Pao can get very spicy and are often served with extra chilly that might heat up your mouth and tummy. It is often served with different types of chutneys (Indian home-made sauces), some of which are also spicy.
Kulfi, Northern and Western India Kulfi is the Indian version of ice-cream and is a punch between an icecream and a creamy Indian dessert. It is prepared by thickening the milk, just like in Indian desserts and comes in various flavours, including saffron and those of nuts like almonds, pistachios and coconuts. Often presented in sticks, the kulfis are also garnished with chopped nuts. Kulfi brings great respite during scorching summers and is eaten either as a snack or as a dessert after meals. Kulfis are available in road-side stalls or even restaurants.
Momos, Delhi, Kolkata and Northeast India Spicy and tangy, steaming hot dumplings that originated from Tibet and Nepal, has made its inroads into the heart of Indian food lovers, so much so that in some cities of India these momos are the most sought after street food. Stuffed with vegetables or chicken, this delicious snacks item has graduated from ‘just the road side’ eatery item to food courts in shopping malls with brands embracing them and experimenting with their variations. The result is a hundred variation of momos, starting from baked momos, tossed momos, grilled momos, burger momos to tandoori momo and chocolate momo, and all that with a variety of filling like chicken, mutton, vegetable, mushroom, fish, paneer and so on.
Puchkas, West Bengal (Golgappas or panipuri elsewhere) Gol Gappas or Pani Puri is an iconic food item found across the country, and depending on the place, may take a different name, although the basic concept of the dish remains the same – a spicy, tangy and sour tamarind and lemon based water poured into the hollow of a mini wheat bomb that has a filling of mashed potato and boiled peas inside. The water is often flavoured with mint, coriander leaves or aromatic lemon. Men, women, old and the young alike have a craze for puchkas or panipuri and the roadside phuchka vendors are often seen surrounded by people waiting for their turn to grab one and gulp the mini taste bomb. Some prefer it spicier; some go for mild, while some totally avoid the water content and rather have it dry. Some regions offer a choice of the water flavoured with various ingredients, some come with warm versions of the water, while some regions provide extra minced onion to garnish the mini bombs. Phuchka is the Bengali version, and phuchkas of Bengal take the prize when it comes to the tastiest version of this food in India.
Thattu Dosa, Kerala & Tamil Nadu Unlike the regular dosas, Thattu Dosas are soft and thicker and appear more like bread. The batter used to cook it is a looser version of that of idly, hence there is a similarity in colour and taste with idli too. It is a common breakfast item in South India and is sold in the street-side stalls, especially in Kerala and Tamil Nadu. These are named after ‘Thattukada’ or the street food vendors, who actually popularised this version of dosa. Thattu Dosa is served with sambhar and coconut chutney.
Dabeli, Gujarat Another street food that is a close cousin of the western burger is the Dabeli, an evening snack of Gujarat. With sunset many stalls come up across the road sides that sell Dabeli along with other Gujarati snacks items. The snacks item originated in Kutchh region of Gujarat and is now not only popular in Gujarat, but is also exported to western countries every day. Spicy mashed potato is put into a burgerlike bun, called ladi pav, and then garnished with roasted peanuts, chopped onions, bhujia (a fried snack) and pomegranate and finally served with various chutneys like garlic, tamarind, date, chilli, coriander etc. You can have it standing at the stall or on the go and it costs a few pennies.
Akki Rotti from Karnataka It is a common breakfast item of the people in Karnataka and is available both during morning and evening. The best place to get this rice bread is from the roadside stalls. It is generally served with coconut chutney.
Kulfi Falooda, Delhi Having its origin in the Irianian kitchen, falooda has made a place for itself in the hearts and tummies if foodies in India. It is basically a cold dessert made by mixing vermicelli with milk, rose syrup and sweet basil seeds. Often a Kulfi is also added to enhance the flavour and experience. Delhi is the best place to try Kulfi Falooda.
Dahi Puri or Dahi Gol Gappe, Mumbai Originating from Maharashtra, Dahi Puri is now a popular delicacy all across India. It is variously called Meethe Golgappe, Dahi Chutney Gol Gappe or Doi Phuchka depending upon the place of offering. This dish is essentially of pani puris or golgappe, but the sour water is replaced with sweet curd and the garnishing is just like that in any yoghurt based chaat dish like dahi bhalla or Raj Kachori. Crispy waferlike mini puris are filled with a spicy mixture of peas and mashed potatoes and then topped with sweet yoghurt and tangy chutneys of tamarind, mint and coriander flavours. The sweet, sour, tangy and spicy balls when put inside the mouth leads to a sudden burst of flavour and taste. No wonder it is loved by the young and the old alike.
Chow Mein, Kolkata, Hyderabad A classic Chinese dish of stir fried noodles with veggies, meat and seafood, Chow mein has become a staple fast food in most Indian cities. Long noodles along with veggies, egg and meat in sauce getting tossed on red hot pan on open flame is what comes to mind when you think of this street food. It was introduced in India by the Chinese people immigrating to Calcutta. From here it spread to rest of the country. For vegetarians in India, a vegetable chowmein dish was introduced which consisted of vegetables like cabbage, green peppers, carrots and spring onions. Depending on the region, chowmein can range from very less spicy to extremely spicy.
Kebab, All across India Although Kebabs originated in the Middle East, it is a favourite street food item of India, especially in regions with a history of Muslim rule for centuries. So Hyderabad, Ahmedabad, Lucknow and Delhi are the best places to try Kebabs, as also Kolkata, which although does not have a history of being under Muslim rule, has embraced Mughal food and other delicacies from rest of India for the twin reasons of Nawab Wajid Ali’s exile here and the city people’s eternal love of exquisite food. Mainly referring to non-vegetarian meaty delights, kebabs can make you drool with its scrumptious taste and aromatic smell. Boti Kebab, Seekh Kebab, Reshmi Kebab, Hara Bhara Kebab, Shammi Kebab, Tangdi Kebab, Ajwaini Kebab and Achari Kebab are the most popular kebab varieties.
Bhutta, All over India India is a country of foodies and rains are revered here. No wonder there would be food items specially meant to be had during the rains. Roasted Bhutta (Corn) is one of the favourites here when it comes to rain food. That does not mean that corns are not available at other times. During most part of the year one can find roasted, boiled and spiced bhuttas being sold on the highways, by the street-sides, near market places and on the pavements. This is a favourite street food of most Indians. For boiled bhuttas, there are many spices to choose from.
Halwa, all across India While halwa essentially had a Central Asian origin, and appeared jellylike, the Indian halwa is rather different. It is a sweet pudding made from various cereals, fruits or vegetables and has a strong aroma, mainly because of the generous usage of ghee. The dish is garnished with chopped dry fruits like almonds, pistachio and cashews and whole raisins. It is served as a hot desert. The most common types of halwa in India are Gajar ka Halwa (made from carrots), Sooji ka Halwa (made from semolina) and Badam ka halwa (made from almonds). These are generally found in sweet shops and confectioneries.
Tender Coconut, all over India Coconut is an important fruit of India and produced in abundance. As to why this fruit found a place in this list of fast / street food of India, mind come to one’s mind. It is definitely not a fast fruit, but a street food nonetheless as it is one of the most easily available food items / drinks for tourists. Be it the beach side, the road side, the market or the highways, a fresh green coconut is always readily available to quench your thirst. The fresh soft creamy layer inside can satisfy your hunger too.
Fruit Flavoured Ice Cream Falooda, Hyderabad The Kulfi Falooda version has a variant in Hyderabad wherein vermicelli is mixed with milk, rose syrup and ice-cream and is topped with sweet basil seeds, jelly pieces and fruits. This is one of the favourite dessert items of the city.
Bengali Sweets, West Bengal The Indian state of West Bengal is known for its luscious sweets. But if you thought that Rosogolla, sandesh and mishti doi are its only offerings, you are grossly mistaken. Bengali sweets come in a thousand varieties and at least a hundred of them are quite popular and have an interesting history or tale behind. So when you are in Kolkata, or as a matter of fact anywhere in the state, you must definitely try as many varieties as you can. If you are anywhere outside Bengal, and spot a Bengali sweets shop, you can still try some variants and would definitely like them, although they will surely not be as good as their original version in Bengal. Apart from the above three, rajbhog, rasamalai, payesh, pantua, kalo jam, lyangcha, amirti, sitabhog, mihidana, chomchom, patishapta, kheer kadam, shar bhaja, kacha golla, jalbhara etc. are just some names to remember.
Chana Chips, Kolkata Often also termed as ‘Chana Zor Garam’, these are basically chips made from peas. Boiled peas are flattened by pressure and then fried using spices. To add more taste further spices like mango powder, chilli powder etc are added when the chips cool down. These are very crispy and are sold on the streets by men dressed in white kurta, dhoti and a Nehru cap. When they prepare your order they add a few drops of lemon juice, chopped onions and some extra salt and spices.
Fafda, Gujarat Fafda is a popular Gujarati snack that is made with gram flour, turmeric and cardamom seeds. These are made into lengthy strips and deep fried to make it crispy. It is offered with chutney. But often Fafda is also eaten in combination with jalebis to balance the sweet and salty taste. Although originally a Gujarati snack, Fafda is available all over the northern and western part of the country.
Aloo Parantha, all across the country It is beyond doubt the most famous parantha variety available in the country and is served generally with pickles and sour curd. It is one of the most favourite breakfast items across the northern and western regions of India, both at homes and in the restaurants. It is a flat bread prepared with a filling of spiced or plain potato and then fried in ghee or oil in a flat pan. The best place to try them is at a Punjabi Dhaba on the highway.
Malpua, all across the country Having its origin in North Indian cuisine, the malpua has become a national favourite now. It is like a small sweet pancake that has traditionally been a festival favourite. The pancakes made with flour are soaked in sugar syrup to give them the sweet taste. Malpuas are often had in combination with rabri. Nowadays these are found all round the year in sweet shops across the country. These are also often prepared at home and form part of the menu at weddings and parties.
Gulab Jamun, all across India These are sweet and soft ping pong ball-sized dessert found all over India. These balls are made from milk solids and deep fried in oil or ghee which gives its outer crust a golden brown colour. The fried balls are then dipped in sugary syrup and when soaked properly, these are served either hot or cold.
Paan, Varanasi and all over India Paan is an after food digestive treat. The sweetened version incorporate the elements of a dessert in them. In some parts of India, especially the northeast, offering paan is also a sign of hospitality. Paan is everything but a food item, it is a stimulant, a digestive, a thing that you chew on to and ultimately swallow the remnants after spitting off the juices. Yet paan is definitely one of the ‘street foods’ that one must try in India. There are some very strong versions; it is better to avoid them. The best ones to try are the sweetened or flavoured ones. A traditional paan is a combination of betel nut, betel leaves, lime, tobacco and / or some condiments. The sweetened paan is more like a dessert and is devoid of tobacco, lime or hard betel nut but is filled with sweetened jelly, cardamom, cloves, fennel seeds, coconut, soft betel nuts, and other sweet spices and flavours. Sweetened paan has been the subject of a lot of experiment in recent years. So today, across the fancy paan shops, you have varieties ranging from Butterscotch Paan and Strawberry Paan to chocolate paan and fire paan. These are definitely worth a try. Indore, Delhi and Mumbai are some places to look for flavoured paans. Banarsi Paan is famous all over the country; so that’s a must when you are in Varanasi.
Gola or Chuski, Mumbai & Delhi You never grow too old to have a gola. Called variously as Barf ka Gola, Chuski, Gola or Gola Ganda, this is a dessert with no rivals. Shaved ice is made into large balls (gola) around a wooden stick for ease of holding. The ice gola is then splashed with different flavoured syrups as per your choice and offered in a plastic glass to hold the melted ice. You go on licking and sipping the gola, dipping it in the molten syrup in the glass from time to time, till you exhaust the ice on the stick. In the end you drink the remaining syrup. The gola may hold numerous flavours at a time, looking literally like a rainbow. Juhu beach shacks have good gola options.
Chana Chaat, Chana Chaat is one of the more popular street foods in the smaller Indian towns. It is basically a tangy mixture of boiled (or just soaked) black peas with various vegetables like tomatoes, chillies, potato cubes, chopped onion and ginger and minced coriander leaves and spices and condiments like salt, chilli powder, black peper, mango powder, lemon juice and rock salt.
Coconut crush, Northern & Central India This is a very healthy drinking option for travellers. If you are bored of coconut water and lassi and want to have something different, or new, coconut crush can be your pick. It is basically a blend of coconut water, the coconut cream from tender coconut, sugar and ice. This drink is mainly available in northern and central India.
Paddu, South India A younger brother of the famed Dosa, Paddus are sold at street-side stalls across south India. The batter for it is prepared from rice and black lentils, then poured into a mould to get the small dosa balls. These are best eaten with coconut chutney.
Litti Chokha, Bihar & Jharkhand Litti Chokha is the staple food of the people of Bihar and Jharkhand and can be eaten at any time of the day. Available at street side stalls, these small dough balls (litti) of whole wheat stuffed with grams are a great solution to your hunger. To go with it is a spicy curry (chokha) that is made from mashed potato, eggplant and tomatoes. This snacks item has made its way from these two states to all other parts of the country with a significant population of people from here.
Pav Bhaji, Mumbai This item comes in a compartmented dish and consists of three parts, the burger-type buns called the ‘Pav’, the spicy thick mixed vegetable curry or the ‘bhaji’ that is topped with a generous amount of butter and the salad containing mainly the lemon, coriander and onions. The butter-tossed buns are dipped in the curry and eaten. From handpulled stalls to five star hotels, from home kitchen to road and beach sides, this food item is found everywhere across Maharashtra, and especially in Mumbai.
Tunde Kabab, Lucknow Kebab and Biryani are among the best offering for food lovers in Lucknow, the capital city of Uttar Pradesh. Amongst kebabs, Tunde kebab features at the top of visitors’ checklist, the reason being the interesting history behind it and the delectable taste that it brings to your tongue. It is a boneless kebab of pasted meat that is incredibly soft and blended perfectly in spices. It melts in your mouth as soon as you put it in and the heavenly taste lingers for some time. Haji Murad Ali, the person who invented this kebab to fulfil the dying wish of a toothless royal, had only one hand and was called ‘Tunday’ (in Hindi a person with one hand is called Tunday) and his invention came to be known after him.
Aloo Tikki, All across India (especially North) The origin of this north Indian snack item cannot be traced to a specific location, but today it is available all over India. The main ingredient is potato (aloo) which are mixed with spices and made into cutlets (tikki) and fried using less oil and low heat on a flat pan over a long period of time. This makes the upper crust of the potato cutlets crispy and the same dipped in a variety of sweet and sour chutneys like tamarind, mint, coriander or simple ketchup tastes heavenly. The simple item has made way to the menus of food courts, weddings, birthday parties, picnics, school fests, fairs, markets and road-side stalls and makes for a very uncomplicated dish.
Poha Jalebi, Madhya Pradesh Luscious jalebi paired with mildly spiced poha (pre-soaked flattened rice prepared in basic vegetables and spices) is one of the favourite breakfast items of Madhya Pradesh. This unique combination of sweet and sour is especially popular in Indore and Bhopal. Poha tastes best when garnished with minced onion. The occasional bite of jalebi helps break the monotonousness of the food. While there are numerous street food items in Indore, this one needs a special mention
Raj Kachori, Rajasthan Raj Kachori is a chaat-type preparation which is often regarded as a King of all chaats. No other chaat can probably come even close to it whether in taste, presentation or flavours. The preparation basically starts with a huge sized crispy puri or golgappa (about 5 to 6 inches diameter). A small portion on the top is broken and the puri is stuffed with dal, boiled potato, fried wafers called papri, chana or peas, spices, yoghurt, sweet tamarind chutney and spicy coriander chutney and garnished with pomegranate pearls and sev (a fried snack) and the whole thing is presented in a plate to be eaten part by part with a spoon.
Dahi Bhalla or Dahi Vada, all over India It is another type of speciality chaat found in India, and while in most part of India people call it Dahi Vada, in North India the name Dahi Bhalla is more popular. It is a dish of a spongy, pillowy fried doughnut (made from lentil or peas) that is soaked in cold water to soften and then served with a topping of sweet yoghurt, spices, sweet and sour colourful chutneys, pomegranate pearls and other crispy fried snacks to add the crispy element. It is one of the most popular street foods in India, and at the same time, almost a must in parties and weddings having mainly vegetarian guests. Its sweet and sour combination makes it a favourite with most Indians, and in addition, it is a great food to beat the hot and humid temperatures of India during summer.
Jhaal Muri, Kolkata Jhaal Muri is the Bengali cousin of Mumbai’s Bhelpuri, and a little drier in appearance than the latter. The total preparation time is hardly 2 to 3 minutes as puffed rice is mixed with chopped onions, chillies, tomatoes, coriander, spices, roasted peanuts, fresh coconut and a few drops of mustard oil (many a times a little bit of pickle oil is also added). The entire mixture is tossed nicely in a container and offered in a newspaper plate or cone. For a good amount 10 to 15 bucks is enough and it is available all across the city. For tourists the best place to taste jhaalmuri would be Outramghat, Victoria Memorial or the Maidan.
Bhelpuri, Mumbai A savoury chaat-type snack, Bhelpuri is a famous street food of Mumbai, although found in many parts of India already. The main ingredient is crispy puffed rice, raw vegetables like tomato, onion, coriander and chilli and boiled potato. All of these are mixed with spices, other fried and crispy snacks and sweet and sour tamarind chutney to complete the lip smacking street food. Often sold by the roadsides or beaches and offered in leaf plates, use and throw plastic plates or coned paper, the taste of bhelpuri lingers in your mouth for a long time after you have already finished it off. Based on one’s taste preferences, the bhelpuri vendor will add the spices, chutney and chilli, so it is important to pay attention when your order is being prepared. Bhelpuri is not only easy on your pocket, it is also very low in calories.
Ghugni Chaat, West Bengal Ghugni is a typical snack item of Bengal and is made using the main ingredient of white peas. The peas are boiled and then fried in spices along with potato cubes and then the whole thing is turned into something like a curry. It can be eaten like this, or in the form of a chaat by adding chutneys, chopped onions, chillies and coriander and sprinkling some extra spices. This is one of the most inexpensive snacks items one can have. However, some restaurants add boneless chicken, mutton or eggs to the ghugni making it more expensive than it’s vegetarian version.
Idli Sambhar, South India The spongy rice cakes called Idli or Idly, served with a vegetable curry called sambhar is what you cannot miss if you are in India, especially in the southern part. Chennai is the best place to try these healthy vegetarian snacks. The cakes prepared by steaming a batter of rice and lentils are served with chutneys and sambhar. These are among the best street food in India, especially for the vegetarians and are sold all over the country in carts, stalls or even restaurants and hotels and hence there can be no excuse good enough for missing to try them.
Irani Chai and Biscuits, Hyderabad Irani Cafés were originally set up by Parsis settling across India. Today they are found at some places in Mumbai and mainly in Hyderabad. Having roots in Iran, the Irani Chai is a Hyderabadi delicacy today and must not be missed if you are visiting the city. More than a chai, it is a dessert type beverage and a special ingredient here is the mawa or khoya which makes it exceptionally sweet and creamy. There are other added spices like cinnamon and cardamom which add the much needed flavour. Served with buttery melt-in-the-mouth Osmania biscuits (named after the last ruler of Hyderabad, Mir Osman Ali Khan and sold across all Irani cafes in Hyderabad), the Irani Chai is a must try during your Hyderabad visit.
Moghlai Paratha, Kolkata This is one of the most unique variety of parantha that one can eat anywhere in India. How the round parantha becomes square is a question that might strike you while having this lip-smacking food at a street-side joint in Kolkata. Let me answer that. It all starts with making a regular parantha, a little bigger in size and thinner. Then a spicy filling of egg, vegetable and most often meat too, is poured in the middle part and spread over to the middle circle sparing the border. Then the borders are folded from four sides and joined in the middle. Next step is to fry this parantha in oil. When ready, the parantha is cut into smaller squares for ease of holding while you eat. It is served with salad and potato curry. The next question that might come to your mind is as to why is it named after the Mughals. In fact it is believed that this parantha had its origin in the hands of a Bengali chef in the court of Mughal Emperor Jahangir who was fed up with the same parantha and meat every day and asked for something unique. He came up with this and the emperor was so delighted that he rewarded him handsomely.
Lassi, Punjab (all across India) It is a very popular yoghurt-based drink from India that has made its way in packed form to different parts of the world. But there is nothing like a classic Indian freshly made lassi, especially during summer. The main ingredients of traditional Punjabi/ lassi are fresh yoghurt, sugar, salt, water, spices and sometimes flavoured syrups or fruits. Lassi not only energises you instantly, it is also a very healthy drink that comes with good bacteria or probiotics. These are mixed well and served in glasses with a chuck of yoghurt cream and chopped nuts on the top. While the drink originally hails from Punjab, it is available in stalls and restaurants all over India and almost round the year.
Telebhaja, Kolkata Literal meaning of telebhaja is ‘fried in oil’, but the name is no dampener to the food crazy people of Bengal. The deep-fried snacks made from different types of vegetables are worth drooling over. Often had with ‘muri’ or puffed rice, that reduces some of your guilt for taking the extra oil by balancing the calorie, telebhajas are live food on the streets. Telebhaja vendors often do not even wait for a stall; these are sold literally on the streets or footpaths. A cup of tea in an earthen pot is the best accompaniment with telebhaja, and over this people of Bengal can have innumerable debates about politics, sports and literature. For starters, the best telebhaja options are ‘beguni’ or brinjal fries, ‘aloo chop’ made from potatoes and ‘peyaji’ made from onions.
Poori Sabji, North India Poori or Puri is an Indian deep fried bread served with a gravied potato or vegetable curry. ‘Poori’ stands for the bread and ‘Sabji’ for the curry. It is one of the most favourite breakfast items in Indian households and for the outsiders or those who skipped breakfast at home in a hurry, there are puri sabzi stalls everywhere. Be it office lunch, dinner for train travel, refreshment in school functions or in picnic, puri sabzi is an easy solution for all types of hunger. While in most part of India Puri is a vegetarian food, for many eastern Indian states, the best accompaniment for puri is a chicken curry with thick gravy.
Samosa, all across India Samosas originated in Punjabi kitchen and today it is one of the most identifiable India fried snack known to the western world. It is an Indian patty (with a spicy filling inside) that may take different shapes, triangular being the most common shape available. The most common vegetarian fillings are potato, peas, peanuts, cauliflower, onions, ginger, coriander leaves, carrot and beans. A parallel version also comes with a filling of lentils. Non-vegetarian options often have chicken or mutton as the filling. The snack is deep fried in oil, but there are baked versions available too. The crispy and flaky samosas are often served with sweet tamarind chutney or tomato ketchup. It is a perfect snack for wintry or rainy evenings and is best accompanied with masala tea.
Kachori, all across India It is basically a deep-fried hard bread with a spicy filling of gram and lentils inside the hard crust. This is an anytime snacks item and available all across the country. Hot kachoris are served with sweet or spicy chutneys.
Bombil Fry, Mumbai Bombay duck is an iconic seafood loved by all non vegetarians. Bombil fry is a shallow fry of Bombay duck (pre-marinated in spices and then coated in rice floor and breadcrumbs) and has a strong flavour. This Goan inspired cuisine is a favourite with the beach visitors in Mumbai, and is usually only available in the beachside stalls. While cooking it has a very bad smell and unless you are used to it, it is advised to stay away. Once ready, the fry tastes amazing. But of course it may still be a little too smelly for beginners.
Haleem, Hyderabad Haleem is a stew-type dish that originated in the Middle Eastern countries. The main ingredients are wheat, meat, lentils, dry fruits and ghee (clarified Indian butter). Due to its high protein and calorie content, it is an important food item during the fasting days of Ramzan. For non-Muslim foodies, the month of Ramzan means tasting the best of Haleems across various restaurants. The consistency of the stew varies from places to place and the best places to try Haleem are Hyderabad and Kolkata. It is an important street food in Hyderabad and is found in most restaurants and eateries, the best versions being available at Shah Gouse Café, Pista House, Paradise Food Court, Y2K Restaurant, Shadab and Cafe Bahar.
Boti Kebab, One of the most popular types of kebab, these small boneless meaty delights is a favourite with non-vegetarians in the country. Prior to cooking above open tandoor, these meaty balls are marinated using various spices. Best places to have these kebabs are Hyderabad, Delhi and Kolkata.
Misal Pao, Mumbai Another super street snack from Mumbai is Misal Pav or Misal Pao. It is a cousin of the more popular Pav Bhaji and is equally tasty and filling. It is served in a compartmented plate and includes two to three, a spicy curry made from beans, other spicy fried snacks and chopped onions. Most of the street vendors selling street food like Vada Pao or Pav Bhaji also sell Misal Pav.
Lachha Parantha, Lachha Parantha or Lachhedar Parantha is a famous variety of Parantha, the favourite bread of North Indians. Made from whole wheat flour, it is a layered parantha and the individual layers turn crispy making the bread unique. It is an all-time snack that can be eaten for breakfast, lunch, dinner or with evening tea. The best way to have it is by tearing the layers or flakes and dipping them in a curry. A great place to have any variety of Parantha is the Paranthewala Gali in Delhi.
Pesarattu, Andhra Pradesh Also known as Pesara Dosa, this is Andhra Pradesh’s own version of Dosa. It is a gluten-free vegan item cooked from mung bean or green gram paste in the form of a crepe and is a popular breakfast item. Loaded with protein, it is a healthy snacks item and is yummy at the same time. These dosas are found in the tiffin centres across the state and are served with mouth-watering ginger chutney.
Aloo Bonda, South India The bonda as a snacks item originated from South India and has various versions. It is basically a round shaped ball rolled in gram paste, deep fried in oil and served with chutney or ketchup. The most famous version is the ‘Aloo Bonda’. Aloo stands for potato, meaning that it is a spiced mashed potato ball. While it is a common snacks item sold at the street-side eateries across South India, it is also a commonly available snacks item in railway stations.
Qubani ka Meetha, It is a signature dessert of Hyderabad that is made from dried apricots. These are served with ice-cream or garnished with thick cream or thickened milk and topped with almonds.
Papri Chaat, Kolkata Back to the City of Joy, but this time with a vegetarian snacks item. It is one of the more popular chaat options in the country, and although it originated in North Indian Cuisine, the best version, they say, is available in Kolkata. Small flat crispy fried breads are topped with a mix of tiny cubes of boiled potato with tomato, coriander, chutneys and spices. 5 to 6 of these are placed on a paper plate and then the same is topped with yoghurt, different types of sweet and tangy chutneys, roasted groundnuts, chopped coconuts and sev. Crunchy, crispy, tangy, hot, sour and sweet, all these blend in a single plate to give you a burst of flavours and taste. Papri Chaat is sold at road side hand carts or even on the footpath by vendors and is a must try if you are in the city.
Mirchi ka Salan, Although not a snack by itself, it is a must try if you are in Hyderabad. It is an accompaniment to Hyderabadi Biryani and is basically a curry made with long hot chillies, peanut paste, coconut paste and sesame seeds. It can be very spicy and hot and is not for those not used to Indian chillies. Mirchi ka Salan is served with the aromatic Biryani in the best street food eateries of Hyderabad and complements the rice dish.
Lukhmi, Hyderabad A variation of the samosa, this is a non-vegetarian snack of Hyderabad. Square shaped lukhmis are filled with spices infused minced meat, generally that of mutton. The outer crust is flaky and crispy while the inner meaty filling is soft and tangy. It is a popular starter at all functions including weddings and can be found at street side eateries.
Nihari, Hyderabad Nihari is a delectable stew made from lamb or mutton by slow cooking. The most important ingredients for cooking Nihari are the marrow and the brain of the lamb. It is an Eid-time speciality which is cooked overnight and often even buried underground to allow the spices and flavours to seep deep into the meat. The best place to have Nihari is at the Charminar Market in Hyderabad.
Double ka Meetha, Hyderabad It is a sweet bread pudding made by soaking fried slices of bread in thickened milk that is flavoured with saffron and cardamom and garnished with chopped nuts. The bread thickens in size when soaked (hence double). While it sounds so simple, the taste of this dessert is heavenly. The confectioners of Hyderabad sell this delicacy.
Sheek Kebab, Delhi, Kolkata & Hyderabad It is an Indian kebab made from ground meat. The meat is mixed with various spices and formed into a long and thin cylindrical shape on skewers and then grilled on a tandoor. When cooked the kebab is removed from the skewer, often cut into smaller pieces and served with a green chutney, onion and lemon.
Kachori Sabzi, Central and Eastern India Starting from eastern side of Uttar Pradesh to Bengal and Bihar, the Kachori Sabzi or Kachuri tarkari is a popular breakfast item. The kachori is a whole wheat bread fried in hot oil and has a filling of spicy mixture made of lentils and are served with the sabzi which is a spicy curry of half mashed potatoes. While in places like Varanasi this is a street food item, in Bengal, apart from street-side stalls these are also sold hot in the mornings at sweet shops.
Ram Laddoo, Delhi These are moong dal (green gram) pakoras that are deep fried in oil and served with a topping of shredded radish and lemon juice. The accompanying chutney adds the much needed tangy element to the taste. The crispy laddoos are utter delight especially during the wintry chill or rains.
Choora Matar, Varanasi This snacks item is a version Poha available in Varanasi. It is a dish of flattened rice soaked in ghee is cooked with green peas and dry fruits and spices like black pepper, garam masala and hing. Choora Matar is an anytime snack in Varanasi.
Dhokla, Gujarat (and all over India) This spongy and fluffy Gujarati snacks item is a favourite with most Indians and one of the best vegetarian options. It is basically a steamed cake that is prepared from the fermented batter of rice and chick peas and garnished with tossed green chillies, roasted mustard seeds, chopped coriander leaves and grated coconut and served with sweet and tangy chutney. The spongy treat tastes sweet and salty and melts in your mouth as soon as you put it in. Although originally a breakfast item, it can be relished at any time of the day.
Tamatar Chaat, Varanasi Tamatar Chaat is a local favourite in Varanasi and is a version of the more famous aloo chaat. It is made from a mixture of mashed potatoes, tomatoes, onions, green chillies and fresh coriander leaves. Added ginger, red chilli powder and garam masala along with the already present green chillies make it really spicy and the dish is not for beginners. It is to be found in street side stalls in the alleys and near the ghats.
Makhan Malaiyyo, Lucknow & Varanasi Also called Nimish or Makhan Malai, this is a winter season street dessert that originated India in the Awadhi cuisine. These are just like saffron flavoured clouds that have been influenced by Persian way of cooking. It is prepared by churning the milk slowly to create a creamy texture. Soft foam gathers at the top, which is then flavoured with saffron, rose water and cardamoms and garnished with chopped pistachios and almonds. The foamy dessert is very light and sweet and it is served in earthen bowls. It is a must try especially in Varanasi.
Thandai, North India The original Indian cold drink, Thandai is prepared with milk, saffron strands, rose water, rose petals, cardamom, peppercorns, fennel seeds and chopped nuts. Extremely refreshing and delicious, the drink is mainly prepared during the festive occasions of Holi and Maha Shivaratri in India. ‘Thandai’ means ‘cooling’ and by implication the idea behind the drink is to cool the body. In Varanasi, often seasonal fruit puree is also added to Thandai and it is topped with Rabri. Thandai is generally served in earthen glasses which help it retain a unique flavour and coolness. During Holi Indians are known to add Bhang (cannabis) to Thandai. So tourists taking Thandai during this time should be careful.
Karachi Halwa, Delhi Don’t get confused by that name. Karachi Halwa is actually an Indian sweet that is made with corn flour, ghee and sugar. It is garnished with chopped nuts. The amber coloured cube melts in your mouth as soon as you put it inside. It is available in the confectionary shops in Delhi.
Sev Usal Pav, Baroda, Gujarat A popular snack that originated in Baroda, Gujarat, the delicious Sev Usal comes in many varieties. It is prepared from boiled peas cooked in a spicy tomato based gravy and is topped with sev and served with Pav (buns) and chopped onions and lemons.
Rabri, all across India Rabri is a traditional North Indian dessert. It is a sweetened and thickened milk dish that is served with a topping of chopped dry fruits and nuts. The milk is thickened by prolonged boiling on low heat. The pale yellow coloured dessert is served cold. It is available in sweet shops.
Khakhra, Gujarat This is a thin cracker that is a common snack in the western states of India. Made from mat bean, wheat or chick pea flour and oil, this item, originally meant for breakfast, is now had at all times of the day. The crispy, flaky and spicy cracker goes well at any time of the day with tea and is a healthy food option. Often vegetables are also added to make khakhras more tasty and healthy.
Thepla, Gujarat A typical Gujarati snacks item, Thepla is a spicy flatbread that is mainly popular during breakfast. Theplas are served with pickle and are now eaten at all times of the day. Spices and seasonal vegetables are added to the dough of the bread to make the bread tastier. Theplas are not restricted to Gujarat anymore; these are found in supermarkets and snacks stores all over northern and western India.