Asian Cuisine

Crispy on the outside, soft on the inside, these savory South Indian dumpling balls are made in a special pan using leftover fermented idli or dosa batter.

A delicate, lacy, and incredibly soft rice crepe from the Mangalore region, literally translating to 'Water Dosa'.

A classic North Indian and Punjabi breakfast combination of spicy chickpea curry (Chole) and puffy, fermented deep-fried bread (Bhature).

An incredibly crispy, lacy, and porous instant dosa made from a highly watery batter of semolina, rice flour, and spices.

A beloved Bengali Sunday breakfast: perfectly white, puffed, deep-fried flatbreads (Luchi) served with a rich, spiced potato curry (Aloo Dum).

A decadent Sindhi breakfast consisting of crisp, deep-fried, cumin-scented flatbreads served with a simple, tempered chana dal and tangy chutneys.

A fiery Maharashtrian breakfast featuring a spicy sprouted moth bean curry, topped with crunchy farsan and served with buttered bread rolls.

A popular breakfast from Kerala consisting of steamed cylinders of ground rice layered with fresh coconut shavings.

A bowl-shaped, incredibly lacy and soft pancake made from fermented rice batter and coconut milk, characterized by crispy edges and a spongy center.

A popular North Indian street food breakfast: a spicy mashed potato sandwich, dipped in a gram flour batter and deep-fried to golden perfection.

An instant, no-fermentation idli made from roasted semolina (rava), yogurt, and a tempering of mustard seeds and cashews.

A traditional flatbread from Karnataka made with rice flour, mixed with vegetables and spices, and patted directly onto a hot pan.