Mulligatawny Soup
Mulligatawny is the Anglo-Indian soup that came from rasam, thickened with lentils and served with rice.
Snack recipes
579 recipes for snack, with the full ingredients and method on the page. Page 7 of 10.
Mumbai Bhel Puri
Bhel puri tosses puffed rice with chutneys and sev, assembled at the moment of eating so it stays crisp.
Mumbai Street Style Masala Pav
Mumbai Street Style Masala Pav is butter-toasted pav tossed with onion, tomato, capsicum, pav bhaji masala, and coriander.
Mumbai Street Style Pav Bhaji Pulao
Pav bhaji pulao fries cooked rice with pav bhaji masala and butter, a Mumbai street invention.
Mumbai Vada Pav
Vada pav puts a fried potato dumpling in a bun with dry garlic chutney, Mumbai's own sandwich.
Mumbai Veg Frankie
Frankie wraps spiced potato in a paratha with onion and a vinegar-sharp masala, a Mumbai street roll.
Murgh Malai Kebab
Murgh malai kebab uses cream and cheese in the marinade so the chicken stays pale and soft.
Mushroom Galouti Kebab
Mushroom galouti uses the Awadhi melt-in-the-mouth method on mushrooms rather than meat.
Mushroom Ghee Roast
Mushroom ghee roast cooks mushrooms in ghee with the sour, chilli-heavy Mangalorean masala.
Mushroom Tikka
Mushroom tikka marinates whole mushrooms in spiced yoghurt and chars them.
Mutton Chapli Kebab
Chapli kebab presses mince flat with tomato and onion through it, cooked on a griddle rather than a skewer.
Mutton Galouti Kebab
Galouti kebab grinds mince to a paste with raw papaya so the patty collapses on the tongue, an Awadhi speciality.
Mutton Keema Kulcha
Mutton Keema Kulcha is a stuffed Punjabi maida bread filled with dry spiced mutton mince and roasted on an iron tawa.
Mutton Paya Soup (Trotters Broth)
Paya soup simmers goat trotters for hours until the broth turns rich and sets when cooled.
Mutton Seekh Kebab
Mutton seekh kebab presses spiced mince onto skewers and grills it so the fat bastes it as it cooks.
Mutton Shami Kebab
Shami kebab grinds mince with cooked chana dal until it binds without egg, then fries the patties.
Nawabi Rose & Fennel Shots
Nawabi Rose and Fennel Shots blend rose petals, fennel, coconut, milk, and vanilla ice cream into small fragrant dessert shots.
Neer Dosa
Neer dosa pours a thin, unfermented rice and coconut batter into lacy white crepes.
Neer Mor (South Indian Spiced Buttermilk)
Neer Mor is a very thin South Indian spiced buttermilk with ginger, green chilli, coriander, curry leaves, and a quick mustard tempering.
New Orleans Shrimp Po’ Boy
New Orleans shrimp po' boy piles crisp cornmeal-coated prawns, lettuce, tomato, pickles, and spicy mayo into French bread.
New York Waldorf Salad
New York Waldorf salad keeps crisp apples, celery, walnuts, and grapes lightly coated in a lemony mayonnaise dressing.
North Indian Egg Ghotala
Egg ghotala is a street-style scramble of egg with onion, tomato and capsicum, mashed together in the pan as it cooks.
North Indian Kanji Vada
North Indian kanji vada is a Holi drink-and-snack dish with fermented mustard water and soft lentil vadas soaked until tangy.
North Indian Namak Pare
North Indian namak pare are crisp salty maida diamonds flavored with ajwain and ghee, fried slowly for Diwali and Holi snacking.
North Indian Palak Anda Shorba
Palak anda shorba drops an egg into a spinach broth and lets it poach through.
North Indian Subz Badam Shorba
Subz badam shorba blends mixed vegetables with almonds and milk into a mild Mughlai soup.
Northern Chinese Chive and Egg Dumplings
Northern Chinese Chive and Egg Dumplings wrap a fragrant Chinese-chive and scrambled-egg filling in tender handmade wheat wrappers before gentle boiling.
Oats Idli
Oats idli steams a ground oats and semolina batter into idlis, ready without fermenting.
Oaxacan Tlayuda
A vegetarian Oaxaca-style tlayuda with crisp large tortilla, mashed black beans, Oaxaca cheese, cabbage, avocado, tomato, and salsa.
Ocopa Arequipeña (Peruvian Black Mint Potato Salad)
Arequipa-style potatoes with a creamy huacatay, ají amarillo, peanut, cheese, and cracker sauce.
Odia Dalma Broth
Dalma broth is the thinner Odia version, pigeon peas cooked with pumpkin and raw banana and tempered in mustard oil.
Odia Machha Bara
Machha bara binds fish with potato into Odia fritters, fried until dark.
Old Delhi Style Aslam Butter Chicken
Aslam butter chicken is the Old Delhi version, grilled chicken drowned in butter and cream with no tomato gravy at all.
Pahari Chicken Kebab
Pahari chicken kebab marinates chicken in a green mint and coriander paste rather than a red one.
Palak Paratha
Palak Paratha is a green whole wheat flatbread kneaded with spinach, ginger, green chilli, ajwain, and a little oil.
Palak Shorba (Spinach Soup)
Palak shorba blends spinach into a smooth green soup with garlic and onion.
Pan con Tomate (Spanish Tomato Bread)
A simple Catalan tomato bread rubbed with garlic, ripe tomato, olive oil, and salt.
Pancit Palabok (Filipino Shrimp Sauce Rice Noodles)
Pancit palabok layers rice noodles with a glossy annatto shrimp sauce, prawns, egg, spring onion, and calamansi.
Paneer 65
Paneer 65 batters paneer and fries it with curry leaves and chilli.
Paneer Bread Roll
Paneer bread roll wraps spiced paneer in flattened bread and fries it.
Paneer Malai Tikka
Malai tikka marinates paneer in cream and cheese, so it chars without taking on chilli colour.
Paneer Pakoda
Paneer pakoda batters slices of paneer in gram flour and fries them.
Paneer Tikka (Dry)
Paneer tikka marinates paneer and peppers in spiced yoghurt and chars them, dry rather than in gravy.
Paneer Tikka Roll
Paneer tikka roll wraps charred paneer in a paratha with onion and chutney.
Pani Puri (Golgappa)
Pani puri fills crisp shells with potato and floods them with spiced water, eaten one at a time.
Pão de Queijo (Brazilian Cheese Bread)
A chewy Brazilian cheese bread made with tapioca starch, milk, egg, and cheese.
Papdi Chaat
Papdi chaat piles chutney, yoghurt and sev over crisp wafers, eaten before they soften.
Parsi Akuri
Akuri is the Parsi scramble, eggs kept soft and loose with onion, tomato and coriander.
Parsi Chutney Eeda Pattice
Chutney eeda pattice hides green chutney and egg inside a potato cutlet, a Parsi favourite.
Parsi Tamota Eedu Broth
Tamota eedu broth is a Parsi tomato soup with an egg poached directly in it.
Patatas Bravas
Crisp Spanish potatoes served with a smoky tomato-paprika bravas sauce.
Pempek (Palembang Fish Cakes)
Pempek are Palembang fish cakes made with cold white fish and tapioca starch, boiled, fried, and served with sweet-sour cuko sauce.
Peruvian Classic Fish Ceviche
Bright Peruvian ceviche with citrus-cured fish, red onion, ají amarillo, sweet potato, and corn.
Pesarattu (Green Moong Dosa)
Pesarattu grinds whole green mung into a batter and cooks it like a dosa, an Andhra breakfast.
Piadina Romagnola
Piadina Romagnola is a soft Italian flatbread from Emilia-Romagna, rolled thin and griddled for sandwiches or antipasti.
Pisang Goreng (Indonesian Banana Fritters)
Pisang goreng fries ripe banana pieces in a light flour and rice-flour batter for a crisp Indonesian snack with a soft sweet center.
Piyush (Maharashtrian Shrikhand Drink)
Piyush is a Maharashtrian shrikhand drink thinned with chilled buttermilk, scented with cardamom and nutmeg, and served thick.
Pizza Margherita
Pizza Margherita uses a proofed homemade base, tomato puree, mozzarella, basil, and olive oil for a simple classic Italian pizza.
Plain Tawa Paratha
Plain Tawa Paratha is a layered whole wheat flatbread folded with oil and roasted until crisp outside and soft inside.
Podi Tossed Chicken Fry
Podi tossed chicken fry coats fried chicken in idli podi, the dry South Indian spice powder.