Aloo tikki of the India. Regional "variants" are prevalent due to the mass size of the country. For example, in Mumbai, aloo tikki is made up of mainly locally-grown spices such as turmeric as opposed to Bangalore, where its significance is placed more on the coriander spice. In Delhi, Uttar Pradesh is known for its aloo tikki and other chaats Aloo tikki Aloo tikki is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made out of boiled potatoes, peas, and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet
Indian cuisine such as bottle-gourd and eggplant are usually added to "dal". Pickles are an essential part of the local cuisine; popular among those are mango-based pickles such as "avakaya" and "maagaya", "gongura" (a pickle made from Kenaf leaves), "usirikaya" (gooseberry or "amla")," nimmakaya "(lime), and tomato pickle. Dahi (yogurt) is a common addition to meals, as a way of tempering spiciness. Breakfast items include "dosa, pesarattu" (mung bean "dosa"), "vada", and "idli". The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. Many varieties of rice are used. Lettuce is the most common vegetable, usually prepared