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 cuisine, as Kerala is a coastal state. An everyday Kerala meal in most households consists of rice with fish curry made of sardines, mackerel, "seer" fish, king fish, pomfret, prawns, shrimp, sole, anchovy, parrotfish, etc. (mussels, oysters, crabs, squid, scallops etc. are not rare), vegetable curry and stir-fried vegetables with or without coconut traditionally known as "thoran" or "mizhukkupiratti". As Kerala has large inland water bodies, freshwater fish are abundant, and constitute regular meals. It is common in Kerala to have a breakfast with nonvegetarian dishes in restaurants, in contrast to other states in India. Chicken/mutton stews, lamb/chicken/beef/pork/egg curry, fish