Spring Roll
Indo-Chinese spring rolls; vegetable or chicken filling in crispy wrapper.
India
Spinach Corn Sandwich
Creamed spinach and corn filling in grilled sandwich.
Soya Kathi Roll
Soya chunks/granules as vegetarian kebab substitute in roll.
Shawarma Indian Style
Middle Eastern shawarma adapted with Indian spices; very popular in cities.
Shami Kebab Roll
Paratha rolled around shami kebab (spiced minced meat patties with lentils).
Seekh Kebab Roll
Paratha wrapped around seekh kebab (minced meat grilled on skewer).
Schezwan Vada Pav
Vada pav with spicy Indo-Chinese schezwan sauce (red chili, Sichuan pepper, garlic, soy) added.
Schezwan Sandwich
Grilled sandwich with spicy schezwan sauce, vegetables, sometimes noodles.
Schezwan Frankie
Frankie with Indo-Chinese schezwan sauce and vegetables.
Sattu Paratha
A Bihari stuffed paratha built around sattu, roasted gram flour slicked with raw mustard oil, ajwain and pickle masala, sealed in wheat dough and griddled on a tawa.
Samosa Pav
The whole dish is one gesture: a hot samosa set into a split pav and pressed until the shell cracks. A deliberate clash of two breads, flaky fried shell inside a pillowy yeast roll.
Sabudana Vada Pav
A fritter built to fasting law: cassava-derived sago, potato and peanut with rock salt and no grain, onion or garlic, set in a pav. Not a vada pav variant but a separate snack under different rules.
Rumali Roti
'Handkerchief' thin bread; large, paper-thin, used for wraps.
Ros Omelette
Goa's ros omelette is a folded omelette drowned in ros, the spiced coconut gravy that elsewhere soaks beef and sausage in pão. The bread is a dipping tool, and the gravy is the whole dish.
Roomali Roti Roll
Paper-thin roomali roti ('handkerchief' bread) used as wrap for kebabs—common for kathi rolls.
Reshmi Kebab Roll
Reshmi kebab (silky smooth minced chicken kebab) in roll.
Ragda Pattice Pav
Ragda (dried peas curry) over pattice (potato cutlets), sometimes served with pav.
Radhaballavi
A Bengali stuffed fried bread named for the beloved of Radha. A maida round seals a spiced urad-dal paste scented with fennel and asafoetida, fried to a puff and eaten with cholar dal or aloor dom.
Pyaaz Paratha
The pyaaz paratha folds raw onion, the hardest filling a North Indian cook can use, into wheat and griddles its bite down sweet: the cheap morning bread of the Punjab kitchen and the dhaba.
Pyaaz Kachori
Large kachori stuffed with spiced onion filling, served with tamarind and coriander chutney.
Puttu
Steamed rice flour and coconut cylinders; served with kadala curry (black chickpea) or banana.