This is alist of Indian dishes.Indian cuisineencompasses a wide variety of regional cuisines native toIndia. Given the range of diversity in soil type, climate and occupations, thesecuisinesvary significantly from each other and use locally availablespices,herbs,vegetablesandfruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions. * This list is only a guide and needs to be expanded.This is alist of Indian breads.Indian breadsare a wide variety of flatbreads andcrpeswhich are an integral part ofIndian cuisine. Their variation reflects the diversity ofIndian cultureand food habits.Indian breads[edit]

Luchiis adeep friedflatbread

Parottais a layeredflatbread

A stack ofpathiripancakesprepared withrice flour

Pesarattuis prepared withbatterofgreen gram(moong dal) Appam a type of South Indian pancake made withfermentedrice batter andcoconut milk Baati hard,unleavened breadcooked in the desert areas ofRajasthan,[1]and inUttar PradeshandMadhya Pradesh Bhakri round flatunleavenedbread often used in the cuisine of the state ofMaharashtrainIndiabut is also common in western and centralIndia, especially in the states of Rajasthan,Gujarat,Malwa,Goa, and northernKarnataka. Bhatoora fluffydeep-friedleavenedbread fromNorth India Chapati unleavenedflatbread(also known asroti) from India, Nepal, Bangladesh and Pakistan.[2]It is a commonstaple foodinSouth Asia Cheela seePesarattu Chikkolee spicy wheat dish common in southernAndhra Pradeshand parts ofMaharastra. Chili parotha essentially a plainparathashredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, andchili powder Dhebra made withpearl millet(bajra) flour, often flavoured withfenugreekleaf (methi) Dosa a fermentedcrpeor pancake made fromricebatter andblack lentils. It is a staple dish inSouth Indianstates of Karnataka,Tamil Nadu, Andhra Pradesh andKerala. Benne dose type of dosa which traces its origin from the city ofDavangerein Karnataka Rava dosa crpe of South India Neer dosa crpe prepared from rice batter. It is light type of dosa. Idli rice and fermented blacklentilbatter that is steamed Kachori unleavened deep-fried bread with lentils filling Khakhra thin crackers made frommat bean,wheat flourand oil Kulcha leavened bread eaten in India and Pakistan, made frommaida flour(wheat flour) Luchi deep-fried flatbread Naan an oven-baked leavened flatbread Papadum thin, crisp disc-shaped Indian food typically based on aseasoneddoughmade from black gram (urad flour), fried or cooked with dry heat Paratha flatbread that originated in theIndian subcontinent Aloo paratha Gobhi paratha Parotta layered flat bread of Kerala[3]and some parts of Southern India, notably inTamil Nadumade from maida flour Pashti flatbread prepared with rice flour andpan friedinghee Pathiri pancake made of rice flour Pesaha Appam unleavenedPassover breadmade by theSaint Thomas Christians(also known as Syrian Christians or Nasrani) ofKerala,Indiato be served onPassovernight.[4] Pesarattucrepe-like bread that is similar todosa Phulka seechapati Pitha a type of cake,dim sumor bread common inBangladeshand India, Manda Pitha steamed Pitha Puran Poli traditional type of sweet flatbread Puri unleavened deep-fried bread Roti flat bread originating from South Asia Akki rotti Jolada rotti Makki di roti Ragi rotti Rumali Roti Sheermalsaffron-flavored flatbread Taftan a leavened bread from Uttar Pradesh Tandoor bread baked in aclay ovencalled atandoor Thalipeeth savoury multi-grain pancake popular in Western India Uttapam dosa-like dish made by cooking ingredients in a batter ((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners ((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka