Breads

• There are several types of breads found in India. Roti and phulka, which are common to the north and west, are flat, unleavened circles of bread that resemble tortillas. Most bread in India is unleavened; the main exception is naan. Chapati, puri and paratha are all examples of Indian breads. They can be eaten with a meat or vegetable dish, or they can be stuffed with with meat or vegetables.

Dal

• The term dal refers to any kind of lentils or beans that are used in Indian cooking. Red lentils are used to make the dish known as masoor dal and split mung beans are used to make moong dal, but there are many more dal dishes found in India. Dal dishes are often flavored with ground cumin, mustard seeds, coriander, curry leaves or curry powder, cayenne or asafoetida.

Curry

• In India, curry refers to the gravy or sauce in which meat or vegetables are cooked. Traditional Indian curry dishes typically are made with a stir-fried masala, which is a mixture of ginger, tomatoes, onion and garlic, and other various spices. These ingredients are cooked with meat, poultry, vegetables or fish, and the result is a thick stew.

Chutney

• A chutney is a type of relish or salsa that often is served in a small bowl at Indian meals. Chutneys can be spicy, sour or sweet, and they are made from a wide range of ingredients including mint, pineapple, mango, onion and tamarind.