10. Idli vadas (Bangalore)
Idlis are steamed rice cakes (the one in the photograph is a “kottle idli”, which was steamed in a banana or jackfruit leaf), and vadas are spicy savoury doughnuts, eaten across south India as a breakfast food.
15. Paratha (Delhi)
Wholewheat unleavened bread, pan-fried with butter (ghee) and stuffed with vegetables like boiled potatoes, radishes, cauliflower, or Indian cheese (paneer). Serve spread with butter as an accompaniment to curry, or with a side of chutney, yoghurt, or pickles.
17. Momos (Jammu)
These boiled dumplings originated in Tibet and Nepal but are served all across India. Traditionally filled with yak meat, you can now buy vegetable versions (and those filled with beef and lamb) on street corners with a dip or, in winter, a hot clear soup for dunking.
“Varanasi” originally misspelled.