Poori is a thin, fluffy, fried bread made from unleavened whole-wheat flour. Halwa is a simple semolina dessert that is beloved across the subcontinent, prepared for offerings at Hindu festivals as well as Muslim holidays such as Eid.

The word Nihari originates from the Arabic word for morning, Nahar. It is a stew historically eaten by Nawabs in the Mughal Empire—in Delhi, Bhopal, and Lucknow—for breakfast after dawn prayers. After independence and partition in 1947, large numbers of Urdu speaking Muslims from northern India migrated to Karachi and Dhaka, bringing with them this culinary treasure. Prepared with chicken.

Semolina puffs with tamarind-ginger water, chickpeas, cilantro, onion, tomato and chaat masala

Originating from the 10th century Baghdadi dish Harees, Haleem was evolved into the modern-day mega canonical dish in the Indian city of Hyderabad. It is a flavorful stew featuring wheat, barley, lentils, and meat, and is garnished with lime, ginger, and sauteed onion.

A light, sweet, and tart dessert made with grated bottle gourd, and flavored with cardamom.

Petite fried pastry stuffed with chicken or potato

Chicken in tomato masala, with yogurt and freshly ground spices, served with basmati rice

Watermelon, ginger, mint, lime

Apple, orange, ginger, cinnamon

This festive street appetizer comes from the heart of India: One of its first recipes can be found in Manasollasa, a 12th century Sanskrit encyclopedia from Karnataka. Lentil dumplings served in yogurt and tamarind chutney.

Originating among the Muslim communities of the Indian subcontinent, this dish is prepared by layering Basmati rice and meat curry cooked with Indian spices. Served with raita and garnished with sliced, sauteed onions with a hint of lime.

Fresh, sweet, and tangy mixture of finely cut fruit with chaat masala and a hint of sea salt.

Hot, crispy, and flavorful, this famous winter fritter is made with gram flour and fresh spinach leaves.

Sweet vermicelli in milk

Gunpowder tea with milk, star anise, and cardamom

A layered dessert comprising pureed dried apricots, custard, whipped cream, almonds and pistachios that lends a cooling festivity to a warm holiday meal.

A potato curry cooked with tomatoes, turmeric, chilies, spices, dill, mango achaar, and lemon juice.

A chickpea curry made with green chilies, onion, garlic, tomatoes, fresh cilantro, and a blend of spices.