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Smithsonian Folklife Festival

Food Concessions

One World, Many Voices
Ahaar—A Taste of India

1. Chicken Tikka Makhani

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.

2. Vegetable Combo

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.

3. Papri Chaat

This snack food, often served by street vendors, is made of flour crisps, potatoes, chickpeas, yogurt, and chutneys.

4. Jhal Muri

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.


Mango Lassi (16 oz)


Nimbu Paani (Lemonade) (16 oz)


Kingfisher Beer (12 oz)


Sodas (20 oz)


Bottled Water (20 oz)


Ahaar—A Taste of India

Chicken Tikka Makhani

Ahaar—A Taste of India

Vegetable Combo

Ahaar—A Taste of India

Papri Chaat

Ahaar—A Taste of India

Jhal Muri
Photos by Zaki Ghul