Indian Cuisine

The iconic breakfast combination of Indore: savory, fennel-scented flattened rice (Poha) paired with hot, crispy, syrupy sweets (Jalebi).

Soft, incredibly spongy, and thick dosas served in a 'set' of three. They require no oil for cooking and are cooked only on one side.

A legendary North Indian breakfast of crisp, lentil-stuffed deep-fried bread (Bedmi) served with a watery, highly spiced potato curry.

A quick, savory vermicelli breakfast dish tempered with mustard seeds, lentils, and mixed vegetables, popular across South India.

A highly nutritious, savory, multi-grain flatbread from Maharashtra, patted out by hand and roasted with oil until crispy.

Sweet, soft, fluffy, and mildly spiced deep-fried bread made from overripe bananas, yogurt, and flour. A coastal Karnataka specialty.

A savory, baked vegetable and lentil cake from Gujarat, bursting with the flavors of bottle gourd, sesame seeds, and spices, with a deeply crispy crust.

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).