Jalebi is a sweet Pakistani-Indian dessert made of deep fried dough
Indian meatballs or kofta in tomato sauce with yogurt, coriander and cumin.
It is a popular dish in the northern India. The spice sauce is made with onions, tomatoes, coriander, garlic, chili, ginger, peppercorns, cloves, cumin, cinnamon.
Along the coast of southern India, fish curry and rice are eaten on an almost daily basis.
Cauliflower and potato curry, called gobhi, flavored with mustard seeds, cumin seeds, garlic and chilli.
The word curry is thought to come from the south Indian Tamil word kaari where it means sauce.
A vegetable curry typically consists of fresh vegetables cooked on a more or less tick sauce. In the south and eastern India, curry is served with rice, whereas in the northern India it is more wheat breads such as naan, chapati, paratha.
This chicken Madras curry on Indian naan bread is topped with yogurt, chili and kalonji seeds.
Kalonji, also called nigella or black cumin, are small black seeds grown on Kalonji bushes found widely throughout India. Kalonji is used both as flavoring, added to a variety of traditional foods, and an herbal remedy.