c) A Thin Pancake

This is typically made from ground rice and lentil flour, which is then fermented. In India, they are often a breakfast dish. You can enjoy dosas at most South Indian venues and many of Leicester’s vegetarian restaurants.

c) Vada.

These are savoury fried snacks, sometimes described as fritters or doughnuts. Typically made with lentils and served with spicy sambhar and coconut chutney. Try them at Chettinad on London Road in Leicester or other South Indian restaurants.

a) Dhansak

In the UK, you may sometimes find pineapple added for a fruity sweetness, though in India it is more likely to be pumpkin. The version served at Spice Bazzar on Welford Road is delightful.  

NB. The Parsee community are an ethnoreligious group of the Indian subcontinent adhering to Zoroastrianism. They descended from Persians who migrated to Medieval India. 

a) Bhatura

A deep-fried bread that puffs up nicely. The ones served at Kayal and Herb (both on Granby Street) are spectacular. 

b) Vegetable Manchurian

A fusion dish with a sweet and sticky sauce. You could compare the versions served at Bobby’s on Belgrave Road and Spice of India on Melton Road. 

b) Yoghurt and Yamarind

You don’t need to go to Mumbai for this snack of crisp pastry shells filled with the likes of diced potato, sev (small pieces of crispy noodle) and chutney. Great versions of this and similar chaat dishes are available in many of Leicester’s street food venues. 

c) Shank

This rich, slow-cooked stew is a strong contender for the national dish of Pakistan. It is one of the North-West specialities on offer at Tipu Sultan in Oadby. 

c) Pickle

Achar means pickle, and pickled limes or fruits such as Bangladeshi shatkora are often used to bring distinctive sharpness to sauces. Achari Gosht (with lamb) is served at Dine India in Countesthorpe. 

c) Steamed in a Sealed Pot

This classic method involves layering meat, rice and vegetables inside a cooking pot, sealing it tightly with a pastry rim and slowly steaming. Pamson Grill on Highfield Street serves it in this style.

a) Baingan

Baingan is the Hindi word for aubergine. Try Indigo on Melton Road for the classic Baingan Bharta – smokey, fire-grilled aubergine mashed with tomato, onions, herbs and spices. 

c) A Spice or Spice Blend

 Hence you might find it used to describe popular spice blends such as garam masala, in spiced dishes and drinks such as masala chai or in tea with spices such as cloves, cinnamon, nutmeg and cardamom. Try a range of chais at Chaiiwala on Belgrave Road. It may no longer be so fashionable, but Chicken Tikka Masala is still widely available, or try broadly similar dishes such as Butter Chicken or Chicken Makhni. 

b) A Root Vegetable

 Also known as cassava, manioc or tapioca root, you will often come across mogo in Leicester street-food restaurants made into spiced chips. It can also be used in vegetarian main courses – Paddy’s Marten Inn on Martin Street, for example, offers the likes of sizzling paneer and mogo shashlick or jeera mogo (spiced with cumin). 

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