Bhakri
Thick, unleavened flatbread made from jowar (sorghum) or bajra (millet). Served with vegetable.
Andrew Lekashman
Bhajji Pav
Bhajji pav is Mumbai's monsoon sandwich: a crisp besan-battered onion fritter stuffed hot into a soft pav, with red garlic chutney and a fried green chili, eaten beside scalding chai in the rain.
Beef Keema Pav
Beef keema pav is the Muslim Mumbai version of keema and pav: dark dry spiced mince scooped with soft buttered pav, made with water-buffalo carabeef in the lanes of Bhendi Bazaar and Bohri Mohalla.
Beef Fry with Porotta
Spicy beef fry (Kerala-style dry beef with coconut, curry leaves) served with porotta.
Beef Chilli Fry Pao
Beef gives it away: a Goan Catholic kitchen, where the cow was never off the table. A dry, vinegar-sharp chilli fry folded into the poder's pao, soured the way only a coast under Portugal would.
Bedmi Puri
Spiced urad dal-stuffed puri, served with aloo sabzi. Delhi street breakfast.
Appam
Fermented rice pancake with crispy lacy edges and soft, spongy center; bowl-shaped. Served with stew.
Appam with Stew
Appam served with vegetable or chicken stew (coconut milk-based, mildly spiced).
Appam with Egg
Appam with egg cracked into center while cooking.
Amritsari Kulcha
Amritsar's famous kulcha; stuffed with spiced mashed potato, baked in tandoor until charred spots appear. Served with chole (spiced chick...
Aloo Tikki Burger
Take the meat out of a burger and you rebuild it from scratch. The aloo tikki burger is that rebuild, done by a corporation in 1998: a crumbed spiced-potato patty for a beefless market.
Aloo Sandwich
Potato sandwich; spiced mashed potato filling with chutneys.
Aloo Paratha
Aloo paratha is the workhorse of the Punjabi breakfast and the paratha most people mean: a whole-wheat shell sealed around spiced mashed potato, griddled dry, served with butter, curd, and pickle.
Aloo Paratha with Pickle
Aloo paratha with mango or mixed pickle (achar).
Aloo Paratha with Butter
Aloo paratha served with generous white butter (makhan).
Aloo Kulcha
An Amritsari aloo kulcha hides its filling inside the bread. Spiced potato is sealed into leavened dough and baked as one blistered, butter-slicked round, served with chole.
Akuri Pav
Parsi scrambled eggs pulled off the heat while still wet and barely set, the deliberate opposite of dry bhurji, scooped with buttered pav at an Irani cafe table. Texture decides the dish.
Ajwain Paratha
Carom seeds (ajwain) mixed into dough—digestive and aromatic.
Zeytin Ekmek
Olives with bread; eaten together, sometimes stuffed.
