Rava Dosa
Crispy dosa made with semolina (rava/sooji), crispier texture than regular dosa.
India
Raj Kachori
Large hollow kachori filled with yogurt, chutneys, potatoes, sprouts—more like chaat.
Ragda Pattice Pav
Ragda (dried peas curry) over pattice (potato cutlets), sometimes served with pav.
Radhaballavi
Deep-fried stuffed bread (urad dal filling) served with dum aloo (potato curry). Bengali breakfast.
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.
Puri
Deep-fried puffed bread; served with sabzi or halwa.
Puri Sabzi
Puri served with aloo sabzi (potato curry)—breakfast combination.
Pork Vindaloo Pao
Vindaloo (vinegar-chili pork curry, Portuguese-Indian fusion) with pao.
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.
Peanut Chutney
Ground peanut chutney with chili and garlic.
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.