Masala Dosa
Dosa filled with spiced potato masala (potatoes, onions, mustard seeds, curry leaves, turmeric), served with sambar and coconut chutney.
Andrew Lekashman
Manchurian Sandwich
Veg manchurian (fried vegetable balls in spicy sauce) in sandwich.
Malai Tikka Roll
Creamy malai tikka (cream-marinated chicken) wrapped in paratha.
Malai Chaap Sandwich
Soya chaap (textured soy protein) in creamy marinade, grilled, in sandwich.
Makki di Roti
Cornmeal flatbread; winter staple, served with sarson da saag (mustard greens).
Lukhmi
Flaky pastry with spiced minced meat filling; Hyderabadi samosa-like snack.
Luchi Aloor Dom
Luchi (Bengali puri) with dum aloo (slow-cooked potato curry).
Ladi Pav
Cluster of pav baked together in 'ladis' (rows), torn apart to serve.
Laccha Paratha
Layered flaky paratha (not stuffed); multiple thin layers give crispy texture.
Kutchi Dabeli
Original Kutch-style preparation, often considered most authentic.
Kulcha
Leavened flatbread from Punjab; maida (refined flour) dough with yogurt and baking soda, stuffed with various fillings, baked in tandoor ...
Kulcha Chole
Pour the dark chole over a torn kulcha and it earns its own name: bheeja kulcha, wet bread. The dish is the pairing, a soft leavened round built to soak a tart, long-simmered chickpea gravy.
Kothu Parotta
Shredded parotta stir-fried with egg, vegetables, and spices—like fried rice but with bread. Street food.
Koraishutir Kochuri
A Bengali winter bread of sweet pea paste sealed in soft maida and fried until it puffs, served with niramish aloor dom and tied to the brief window when fresh koraishuti reach the market.
Kolkata Fish Roll
The fish version of Kolkata's roll carries the city's colonial fish-fry inside it: crumb-fried bhetki, boneless and golden, rolled hot in a paratha with onion, chilli and lime.
Kolkata Egg Roll
The egg never goes in the roll as a topping, it becomes the wrapper. Cracked onto the griddle and bonded into the paratha, one egg is the whole filling of Kolkata's cheapest street roll.
Kolkata Chicken Roll
Classic Kolkata chicken roll; paratha with spiced chicken, onion, chutney.
Keema Pav
Mumbai’s plainest Irani-café mince: spiced lamb or goat scooped with buttered pav. Café Military says it added the dish in the 1950s to win back customers, not from any old Persian recipe.
Keema Paratha
A North Indian paratha sealed around dry, spiced minced mutton and griddled in ghee on a tawa. Keema's Mughal lineage is documented; the bread itself appears in a 12th-century Sanskrit text.
Keema Naan
The naan is both the flatbread on the clay wall and the lid sealing the mince inside it, so the meat steams in its own bread as it bakes. A north Indian tandoor parcel with a Mughlai pedigree.
