Food Explorer

Everyday foods, clearly sourced.

Search by English or local name. Nutrition appears only when it comes from a verified source; everything else is marked as not yet sourced.

21 foods

• FruitsBananakelaA soft, sweet tropical fruit eaten fresh, in smoothies, or cooked when raw and green.Sourced nutrition
• VegetablesCarrotgajarAn orange root vegetable eaten raw, grated into salads, or cooked in soups, curries and halwa.Sourced nutrition
• VegetablesCauliflowergobi · phool gobiA cruciferous vegetable with a white head of florets, cooked in sabzi, parathas and curries.Sourced nutrition
• PulsesChickpeaschana · kabuli chana · choleA legume cooked into chole, roasted as a snack, or ground into besan flour.Nutrition not yet sourced
• PulsesGreen grammoong · mung · moong dalA small green legume eaten whole, sprouted, or split as moong dal and in khichdi.Nutrition not yet sourced
• FruitsGuavaamrood · peruA tropical fruit with edible skin and small seeds, eaten fresh, often with a pinch of salt.Sourced nutrition
• FruitsMangoaamA sweet stone fruit eaten ripe, in lassi or shakes; unripe mango is used in pickles and chutneys.Sourced nutrition
• GrainsOats (regular or quick)oats · jaiOat grains steamed and flattened, cooked as porridge or upma or added to baking.Sourced nutrition
• VegetablesOkrabhindi · lady fingerA green pod vegetable, usually stir-fried, stuffed or added to stews.Sourced nutrition
• VegetablesOnionpyaz · kandaA bulb vegetable used raw in salads or cooked as the flavour base of many dishes.Sourced nutrition
• DairyPaneercottage cheeseA fresh, unaged cheese made by curdling milk, cooked in curries or grilled as tikka.Nutrition not yet sourced
• FruitsPapayapapitaA soft orange-fleshed tropical fruit eaten ripe; green papaya is cooked or used in salads.Sourced nutrition
• PulsesPigeon peatoor · tuvar · arhar · toor dalA legume most often used split as toor dal, the base of sambar and everyday dal.Nutrition not yet sourced
• DairyPlain curddahi · yogurtMilk fermented with live cultures, eaten plain, in raita, or churned into buttermilk.Nutrition not yet sourced
• PulsesRed lentilsmasoor · masoor dalSmall split lentils that cook quickly into a soft dal.Nutrition not yet sourced
• VegetablesSpinachpalakA dark green leafy vegetable, commonly cooked into dal, saag and palak paneer, or added to salads.Sourced nutrition
• VegetablesTomatotamatarA red fruit used as a vegetable, the base of many curries, chutneys and salads.Sourced nutrition
• GrainsWhite rice (cooked)chawal · bhaatPolished rice boiled in water, a staple served with dal, curries and sambar.Nutrition not yet sourced
• EggsWhole eggandaA hen's egg, eaten boiled, scrambled, as an omelette or in curry.Sourced nutrition
• DairyWhole milkdoodhCow's milk with its natural fat, drunk plain or used in tea, coffee and desserts.Nutrition not yet sourced
• GrainsWhole-wheat flouratta · gehun ka attaFlour milled from whole wheat grain, used to make roti, chapati, paratha and puri.Nutrition not yet sourced