One of India’s greatest treasures is its wide variety of cuisines. The varied terrain and climate of the subcontinent are responsible for the variety of food. It is possible to enjoy the diverse flavors of Indian cuisine in its street food.

The rich culture of the different regions, as it is said, can be experienced through its street cuisine, but in India, street food is much more than that. Indian street food is a part of life. Locals will tell you that the street food in their area is superior to anything else you might find in India because it is unique to each region, state, and city. They are all fine, too.

Most Indian street food recipes are straightforward to prepare, but that doesn’t mean your palate won’t explode with a variety of rich, exotic flavors, leaving your mouth watery. India is like a huge, delicious maze; the only way out is to eat your way through it.

Although the roots of street cuisine in India are not fully known, it is usually accepted that they dated to the period when the Mughal emperor Shah Jahan relocated his capital from Agra to Delhi. Old Delhi was where the most well-known type of Indian street cuisine, chaat, was initially popularized. After Varanasi cooks were encouraged by Mughal authorities to open up shop in Delhi, it became well-known as a mid-afternoon snack.

If I were to describe Indian street food with just one word, it would be “colorful.”



Pani Puri / Puchka / Gol Gappa: One of the most well-liked street dishes in the Indian subcontinent is pani puri. It consists of spherical flatbreads called puris that have been filled with a mix of chutney, chaat masala, chutney, potatoes, onions, and soupy water (pani). From state to state, the dish’s name and ingredient combination differ. This dish is popularly known as Golgappa in Uttar Pradesh, Phuchka in West Bengal, Gup Chup in Central India, etc.



2.Vada pav: This dish is a native of Maharashtra and is practically a staple for Mumbai residents. It is made by putting a deep-fried mashed potato fritter (vada) within a sliced bread bun. It is the Indian equivalent of a burger (pav). As a condiment, green chilies and hot chutneys are offered. It is a hearty and spicy food that is inexpensive and popular throughout India. 

Masala Chai: You’ve probably heard of chai tea if you frequently visit Starbucks. It is a tea beverage of Indian origin that is widely enjoyed throughout India and South Asia and has established itself as a standard on cafe and teahouse menus worldwide. Although there are many different masala chai recipes, they always involve boiling a strong black tea, such as Assam tea, in a combination of buffalo milk and water. Karha, a spice blend prepared with ground ginger and cardamom pods, is used to brew it. The karma mixture can also include additional spices including fennel seeds, cinnamon, nutmeg, cloves, and peppercorns. Masala chai is a common beverage in Indian homes and is frequently offered for sale at roadside stands all over the nation. When drank at home, it’s typically done so with breakfast in the morning or as a gesture of hospitality to visitors. It’s a hot beverage that tastes good either plain or sweetened with sugar, syrup, honey, or jaggery.

Bhelpuri: It is a salty food that is a part of the chaat. It contains namkeen, coriander, puffed rice, onion, veggies, vegetables, spices, lemon juice, and a sour tamarind sauce. Almost all of the states in the nation have rewritten the recipe, which has been altered to suit regional tastes. The Bengali dish known as jhalmuri, or “hot puffed rice,” is a variation of bhelpuri that is produced by adding oil and chilies to the other components. A similar meal made of puffed rice combined with carrot, tomato, spices, jaggery, and coriander leaves is the Mysore variety of bhelpuri, also known as churumuri or churmuri in Mangalore.

Pav Bhaji: A spicy mixture of mashed vegetables in a thick gravy, topped with chopped onions, coriander, and lemon juice, and served hot with soft string buns (pav) that have been coated in butter constitutes the Maharashtrian fast food meal known as pav bhaji. This delicious dish is a favorite because it combines a wide variety of vegetables with a unique blend of spices while still being inexpensive.

By Shagun Agarwal



2 thoughts on “INDIAN STREET FOOD

  1. This blog has been beautifully written conveying the emotions of food, indian street food to be precise. The way it has been expressed about indian street food is on the point and so fascinating to read. Blog covers the most popular indian street food which is loved by almost all of us. Nobody can say NO to golgappa and other street food, it’s like a kind of “go to” food for Indians. The detailed description of each dish has been explained so well that it is so clear if someone isn’t aware of that particular dish. The blog conveys a message how our india has vast diversification of food, from one state to another and thus covering whole india. Every state has its own specialty of “food” and “culture”. Lets say in a way, it connects us all exquisitely.


  2. This blogs tales us about the Indian Street food, which can not be comparable with none of countries street food. And this blog also described multiple street food of India.
    You may visit countries and try their prominent street foods, but we bet the taste won’t match the one you’ll have in the Street food of India. From mouth-watering Paani Puri, the Dahi Bhallas to the Chaat Papdi Indian Street foodwise delicious.  As diverse as the country, it experiences a manifold of cuisines, each having at least one specialty of Street Food.


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