street food in india

Gloriously sticky orange coils of deepfried wheat flour soaked in sugar syrup. You can also find them across south Asia, the Middle East and east Africa.

This traditional brunch snack is made by filling small dough balls with a spicy potato mash, but is delicious at any time of day.

Imartis are a bigger, stickier, and orangier version of the humble jalebi.

A winter dessert peculiar to Vanarasi. Made with cardamom and pistachio, it tastes buttery but feels foamy on the tongue, and its served in little clay pots which you smash on the ground when your meal is over.

An aromatic winter breakfast dish of beaten rice flakes with green peas and spices.

Spicy potato fritters in a bun, sold outside railway stations across and elsewhere in the Indian subcontinent.

A savoury snack made from puffed rice and salad with a sharp tamarind sauce.

Deepfried hollow balls of puffed bread filled with tamarind water, chickpeas and spiced mashed potato. Pani puri is eaten all over south Asia.

A bun served with a side of vegetables.

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.