Dahi Vada: Said to be mentioned in the 12th-century Sanskrit encyclopaedia Manasollasa, Dahi Vada also known as Kshiravata to history is made by soaking deep-fried lentil vadas into thick yogurt and sprinkling them with spices and chutneys.
Phare: Said to be an old Banarasi dish resembling Momos, it's a favourite breakfast in North India. It is made from rice flour and chickpeas, with spices like chili, garlic, and coriander, making it a flavoursome dish.
Khichdi: Khichdi’s story dates back to the Vedic era with evidence from the excavation site at Ter, Maharashtra. This wholesome dish needs rice and dal with a tadka of jeera and hing in pure ghee.
Aloo Tikki: It is said that Aloo Tikki originated in the 1890s by the French and now is widely eaten across India. Made with mashed potatoes that are deep-fried and sprinkled with spices and curd, it is also used as a patty in Indian burgers.
Dosa: Believed to be mentioned in the Sanskrit text Manasollasa, Dosa was known as Dosaka. This favorite South Indian dish is made from thin layers of rice batter and filled with a mixture of spiced potatoes.
Jalebi: Believed to be found in ancient Indian literature, Jalebi is a web-structured sweet delicacy that is enjoyed on every occasion and can be found in every nook in India.
Kheer: In the older days people only used rice, milk, and sugar to make a creamy dessert that came to be known as Kheer. Later, the ingredients are altered to create new tastes of modern days.
Besan Barfi: This sweet delicacy is made by roasting gram flour in ghee and mixing it with sugar or jaggery.
Kootan Soru: Mentioned in the Tamil Sangam literature, this dish uses minimal spices with ingredients like rice, mixed vegetables, spicy shallots, and fried peanuts, is a very delicious wholesome food.
Gulab Jamun: It is a popular belief that Gulab Jamun was accidentally prepared by Shah Jahan's imperial gourmet expert while experimenting with Persian and Turkish customs with local halwais. This delicacy can be eaten hot or cold.