Puri
Deep-fried puffed bread; served with sabzi or halwa.
Andrew Lekashman
Puri Sabzi
Puri served with aloo sabzi (potato curry)—breakfast combination.
Pork Vindaloo Pao
The recipe hides in the name: vindaloo is the Portuguese vinha d'alhos, vinegar and garlic, not potato. Goa's pork version, braised dark and sour, folded into pão.
Poee
Traditional Goan bread baked in clay ovens; soft, slightly crusty.
Pesarattu
Green gram (moong dal) dosa; made from ground whole moong, served with ginger chutney. Andhra specialty.
Pesarattu Upma
Pesarattu served with upma (savory semolina) inside.
Pav
Soft, slightly sweet bread roll; Portuguese origin via Goa, now ubiquitous. Base for vada pav, pav bhaji, etc.
Pav Bhaji
The masher comes down on the tava and the heap of vegetables collapses into deep-red paste. The pav is torn beside it to scoop the mash, a sandwich the eater builds bite by bite.
Pav Bhaji with Extra Butter
Extra butter melted on top and used for toasting pav—the indulgent version.
Pav Bhaji Masala Pav
Pav stuffed with bhaji mixture, then grilled—sandwich format.
Pav Bhaji Classic
Standard preparation with mixed vegetables, pav bhaji masala, topped with butter, raw onion, cilantro, lemon.
Pathiri
Thin rice flour flatbread from Malabar; unleavened, soft. Served with curry.
Parotta
Layered, flaky flatbread made from maida; beaten and stretched, cooked on griddle with oil. Served with kurma, salna, or gravy.
Paneer Tikka Sandwich
Sandwich with grilled paneer tikka (marinated in yogurt and spices) filling.
Paneer Tikka Roll
Paratha wrapped around paneer tikka (yogurt-marinated, grilled paneer).
Paneer Sandwich
Grilled sandwich with spiced paneer (Indian cottage cheese), green chutney, vegetables.
Paneer Puff
Puff pastry with spiced paneer filling.
Paneer Pav Bhaji
The vegetarian Mumbai upgrade to the city's griddle dish: mild paneer cubes folded into a butter-soaked vegetable mash with toasted pav. A restaurant move that spends two ingredients the kitchen.