One World, Many Voices
Ahaar—A Taste of India
Also known as butter chicken or Murgh Makhani, this dish has origins that can be traced back to Delhi and the Punjab during the Mughal Empire period. It consists of boneless pieces of grilled marinated chicken in a tomato-based sauce of ginger, garlic, and fenugreek leaves. Served with chickpeas/potato and Basmati rice pilaf.
This all-vegetarian platter includes Aloo Chole, potatoes and chickpeas cooked with spices; and Saag Makai, which is made with spinach, corn, ginger, garlic, onion, and fenugreek leaves. Served with long grain rice with cardamom, cinnamon, cloves, and bay leaves.
This snack food, often served by street vendors, is made of flour crisps, potatoes, chickpeas, yogurt, and chutneys.
Another popular food commonly sold by street vendors, this snack is made of puffed rice and crispy chickpea-flour noodles tossed with peanuts and spices.
Photos by Zaki Ghul