The Info List - Roti

(also known as chapati)[5] is a flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.[6][7] Roti
is consumed in India, Pakistan,[7] Nepal, Sri Lanka, Singapore, Maldives, Malaysia
and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius
and the Caribbean, particularly in Trinidad
and Tobago, Jamaica, Guyana
and Suriname. Its defining characteristic is that it is unleavened. South Asian naan bread, by contrast, is a yeast-leavened bread, as is kulcha. Some people make use of an automatic rotimaker that cooks roti under a minute in countries such as Australia, Canada, Singapore, the United States, and the United Kingdom.


1 Etymology 2 Variants

2.1 Indian Subcontinent

2.1.1 Sri Lanka

2.2 Southeast Asia 2.3 Caribbean

2.3.1 Guyana 2.3.2 Suriname

2.4 South Africa

3 See also 4 Notes 5 References


in Pakistan

The word roti is derived from the Sanskrit
word रोटिका (rotikā), meaning "bread".[8] Names in other languages are Hindi: रोटी; Assamese: ৰুটী; Nepali : रोटी; Bengali: রুটি; Sinhalese: රොටි; Gujarati: રોટલી; Marathi: पोळी; Odia: ରୁଟି; Malayalam: റൊട്ടി; Kannada: ರೊಟ್ಟಿ; Telugu: రొట్టి; Tamil: ரொட்டி; Urdu: روٹی‬‎; Dhivehi: ރޮށި; Punjabi: ਰੋਟੀ,ਫੂਲਕਾ; Thai: โรตี. It is also known as maani in Sindhi, ruti in Bengali and phulka in Punjabi and Saraiki.

Indian bread
Indian bread
(chapati/roti) plain, commercially prepared

Nutritional value per 100 g (3.5 oz)


46.36 g

Sugars 2.72

Dietary fiber 4.9 g


7.45 g


11.25 g



(48%) 0.55 mg


(17%) 0.2 mg


(45%) 6.78 mg

Pantothenic acid
Pantothenic acid

(0%) 0 mg


(21%) 0.270 mg


(0%) 0 μg


(6%) 0.88 mg


(0%) 0 μg



(9%) 93 mg


(23%) 3 mg


(17%) 62 mg


(0%) 0 mg


(26%) 184 mg


(6%) 266 mg


(27%) 409 mg


(17%) 1.57 mg

Other constituents

Water 33 g

Selenium 53.7 ug

Link to USDA Database entry

Units μg = micrograms • mg = milligrams IU = International units

Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Variants[edit] Indian Subcontinent[edit] See also: Indian bread, Naan, Paratha, Chapati, Makki di roti, and kottu roti Many variations of flatbreads are found in many cultures across the globe, from the Indian subcontinent
Indian subcontinent
to Africa
to Oceania
to the Malay Peninsula to the Americas.[5] The traditional flat bread from the Indian subcontinent
Indian subcontinent
is known as roti, pronounced "RO-tee". It is normally eaten with cooked vegetables or curries; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa.[9] Like breads around the world, roti is a staple accompaniment to other foods.[5] In Iran, the two variants of this bread are called khaboos[10][better source needed] and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other rotis.

Plain roti paratha

Indian thali with chapati

Tandoori roti served with other dishes in an Indian restaurant

A chef preparing rumali roti in India

Sri Lanka[edit]

Ceylon/Kerala-style roti (porotta) served with curry

In Sri Lanka, probably the most popular[citation needed] type of roti is pol roti (coconut roti),[11] made of wheat flour, kurakkan flour, or a mixture of both, and scraped coconut. Sometimes, chopped green chillies and onion are added to the mixture before cooking. These are usually thicker and harder than other roti types. They are usually eaten with curries, or some types of sambol or lunu miris and considered a main meal rather than a supplement. Another variety of roti popular in Sri Lanka
Sri Lanka
is Kottu
roti.[12] Kottu roti is made up of paratha or godamba roti . Paratha/godamba roti is cut into small pieces.[12] These pieces are small in size and rectangular or square in shape. Then on a square heating pan, vegetables, onions are allowed to be fried. Then eggs, cooked meat or fish are added to fried vegetables and allowed to be heated for a few minutes. Finally the pieces of cut paratha is added. All these ingredients are mixed using two square pieces of steel. A peculiar sound is deliberately made while the mixing is done[citation needed]. It is said that the first person who innovated kottu roti to save the remaining paratha at his restaurant made this noise to attract patrons to make them aware of the new delicacy[citation needed]. Depending upon what ingredients are used, there are vegetable, egg, chicken, beef, mutton and fish kottu roti.[13] It is sometimes prepared and served as a fast food dish.[13] Godamba roti is another variety of roti that is found in Sri Lanka.[14] Plain godamba roti is eaten with curry[14] or it can also be wrapped around a savory filling. To prepare one needs to mix together the flour, salt and the tablespoon of oil and rub together.[14] Then lukewarm water is added and the dough is kneaded.[14] The next step is making balls and spreading a layer of oil on the outer layer of the flour ball. On a cutting board or flat surface, the balls are flattened with the fingers or palms. The shape may be square, round or oval. After flattening, place the spread-out roti on a hot square pan.[14] The roti is left to cook on the pan until it becomes golden brown. Then it is flipped to the other side. Once both sides are golden brown, the godamba roti is ready to be consumed. Southeast Asia[edit]

A Thai "โรตีกล้วยไข่ /rɒtiː klûaj kʰàj/": roti with banana and egg, drizzled with sweetened condensed milk

In Indonesia
and Malaysia
the term encompasses all forms of bread, including Western-style bread, as well as the traditional Indian breads. In Thailand, "โรตี" refers to the maida paratha—known in Indonesia
as roti maryam, roti cane or roti konde, Malaysia
as roti canai and in Singapore
as roti prata. Caribbean[edit] Roti
is eaten widely across the Caribbean, especially in countries with large Indo- Caribbean
populations such as Trinidad
and Tobago,[15] Guyana, Suriname
and Jamaica.[16][17] Originally brought to the islands by indentured laborers from the Indian subcontinent, roti has become a popular staple in the culturally rich cuisines of Trinidad and Tobago, Suriname, Guyana, and Jamaica. In the Caribbean, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break the roti by hand, using it to sop up sauce and pieces of meat from the curry. However, in the Caribbean, the term roti may refer to both the flat-bread (roti) itself as well as the more popular street food item, in which the roti is folded around a savory filling in the form of a wrap.

A roti wrap with boiled egg and smoked chicken in the Netherlands

The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti
Shop in San Fernando, Trinidad
and Tobago. The wrap was convenient as the meal could be eaten faster and while on the go, as well as keeping one's hands from getting dirty. In Trinidad
and Tobago, various wrapped roti are served, including chicken, conch, goat, beef and shrimp. Vegetables can also be added including potato, pumpkin and spinach as well a variety of local condiments; pepper sauce (hot sauce) and mango chutney being the most popular. The roti wrap quickly gained popularity across the island and spread throughout the rest of the Caribbean. Roti
shops are now abundant in Trinidad
and Tobago, Guyana, Suriname, Jamaica, the United States, Canada, the United Kingdom, and the Netherlands, and the wrapped roti a staple street food. The wrap is now simply referred to as a roti or just roti. As Indo-Caribbeans
moved to North American cities such as Toronto, New York, Miami, Los Angeles, and Montreal, they exported with them the wrapped version of roti. This iconic version is what most North Americans know as roti. The growth in popularity has recently led to referring to the flat-bread itself (roti) that surrounds the filling as a "roti skin" or "roti shell", a practice that is now common in both restaurants and commercial companies. Various types of roti are eaten throughout the West Indies. Roti
is most prominently featured in the diets of people in Trinidad
and Tobago, Guyana, Jamaica, and Suriname. Caribbean
style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa. Certain rotis are also made with ghee or butter.

in Trinidad
and the Leeward Islands

Food Image Description

Sada roti

This is a plain roti, made of white flour. Because it is the simplest roti to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad[18] and enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple carbohydrate consumed for both breakfast and dinner by Trinidadians.


A layered roti made with butter, usually ghee (clarified butter) but any butter can be used.[19] Ghee
is rubbed on both sides, then it is cooked on a tawa (a round, flat metal griddle used in Indian cooking). This gives the roti a crisp outside and small patches of light browning. When the roti is almost finished cooking, the cook begins to beat the roti while it is on the tawa, causing it to become light and flaky. Paratha
roti is more rich and flavorful than plain roti. Paratha
is enjoyed with almost any accompaniment. As with other rotis, it is commonly eaten with curries and stews. It is also traditionally eaten with fried eggs or egg dishes and a cup of tea. It is common for one to dip the roti into the tea. In Trinidad, parathas are colloquially called "Buss-up Shut" ("Busted-up Shirt") because the roti resembles a tattered and torn-up shirt.


A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. This type of roti is eaten with a special halva when a child is born.

Dhalpuri[20][better source needed]

A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This type of roti is most commonly eaten with a variety of curries. It is also the roti of choice for the making of wrap rotis.

Wrap roti

A popular wrap made by folding a combination of meat and vegetable curries inside of a dhalpuri roti. The curry or stew often contains potatoes and/or chickpeas as a filler as well as the essential meat component, although vegetarian options are common as well. Popular fillings include curried chicken, goat, conch, duck, beef, shrimp, and vegetable. An assortment of optional condiments are also common such as pepper sauce and mango chutney.


A roti similar to a dhalpuri but with aloo (potato) substituted for the dhal. The aloo is boiled and milled, and spices and seasonings are added before being sealed in the dough. This aloo filling is also used when making aloo pie or aloo choka.


Guyanese roti, clapped and ready to be eaten.

Dotsi roti is a roti common in Guyana.[a] A small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Usually vegetable oil is used, but butter, or margarine can also be used. Ghee
is not used in everyday cooking but is used on special occasions, especially amongst Hindus. The roti is usually clapped by hand or beaten a bit, hot off the tava, so it softens but does not break.

A good roti in Guyana
is one that is very soft, with layers (almost like pastry layers if possible), which remains whole. The type of roti one gets is determined by what is placed in the dough before it is rolled out. Various types include dhalpuri, aloo (potato) roti, and even sugar (to keep the kids busy, while the mother finishes cooking). In Guyana, a rolled-out thin flat dough like a roti that is deep-fried in ghee is called a puri, and is only made for Hindu religious gatherings.[citation needed] Therefore, a dhalpuri is not really a puri, as a puri and a roti are two different things. Another item prepared like roti is bake or bakes or floats. A Guyanese or Trinidadian fry bake seems to be more similar to an Indian puri. A bake is made with butter or margarine and has a different ratio of flour to fat. It is made much quicker than roti and is usually made in the mornings. Dough is rolled out and cut into shapes or rolled into small rounds. Guyanese bakes are fried, but bakes from other parts of the West Indies can be baked in an oven. Bakes are usually paired with a quick fry-up for breakfast or dinner, stewed saltfish, or eggs ("western" style, with onions, tomatoes, green peppers). Bakes are also made in other parts of the West Indies including Trinidad, Barbados and St. Vincent. In Trinidad
and Tobago, a "bake and shark" is a popular street food sandwich in which fried shark is sandwiched between two halves of a sliced bake with a plethora of local condiments. Pepper sauce, shado beni, garlic sauce, tamarind and mango chutney are most common as well as lettuce, tomato and cucumber for fillers.

Suriname[edit] In Suriname, roti refers mainly to dhalpuri or aloo puri. It is most often eaten with curried chicken. As in Trinidad
and the West Indies, roti can also refer to the stuffed roti wrap. It is customary to eat this dish out of hand. Due to a mass emigration of Indian Surinamese in the 1970s, roti became a popular take-out dish in the Netherlands. It usually includes chicken curry, potatoes, a boiled egg and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine. The meat with gravy, potatoes, egg and yardlong beans are served side by side on a plate, with the aloo puri folded in fours on top. One then has the option to spice the dish with a very hot chutney made of Madame Jeanette
Madame Jeanette
pepper. South Africa[edit] Roti, pronounced "rooti" in Cape Town, was initially introduced to South Africa
by Indian migrants during the 19th century and subsequently became incorporated into Cape Malay
Cape Malay
cuisine. It is widely eaten by the Indian and Cape Malay
Cape Malay
communities living in South Africa and is either eaten as a flat bread or a wrap with locally made curries. See also[edit]

Food portal

Bhatura Jolada rotti Kottu
roti Kulcha Luchi Tortilla


^ "... most Guyanese are unaware that there are different types of roti, which is the staple food in the diet of Indo-Guyanese. ROTI Table 1 shows the differences between eight different types of roti as used by Indo-Guyanese: paratha, dosti, cassava, daalpuri, aluu, chotha, puri and sada."[21]


^ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 692–. ISBN 978-0-19-104072-6.  ^ Jim Smith (15 April 2008). Technology of Reduced Additive Foods. John Wiley & Sons. pp. 113–. ISBN 978-1-4051-4795-8.  ^ Bruce Kraig; Colleen Taylor Sen (9 September 2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 301–. ISBN 978-1-59884-955-4.  ^ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 692–. ISBN 978-0-19-104072-6.  ^ a b c Wrigley, C.W.; Corke, H.; Seetharaman, K.; Faubion, J. (2015). Encyclopedia of Food Grains. Elsevier Science. p. 19. ISBN 978-0-12-394786-4. Retrieved February 9, 2018.  ^ Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 692. ISBN 978-0-19-104072-6. Retrieved February 9, 2018.  ^ a b Zahid, Anusha (October 9, 2017). "Sunridge launches into atta". Aurora Magazine. Retrieved February 9, 2018.  ^ "Rotika (रोटिका)". Spoken Sanskrit. Retrieved 25 March 2007.  ^ Gadia, M. (2009). The Indian Vegan Kitchen: More Than 150 Quick and Healthy Homestyle Recipes. Penguin Publishing Group. p. 234. ISBN 978-1-101-14541-8. Retrieved February 9, 2018.  ^ "Khaboos (Iranian Roti) Recipe". Archived from the original on 24 August 2007. Retrieved 15 July 2012.  ^ "Experience true variety of cuisines at Hotel Riu Sri Lanka". Daily Mirror. October 9, 2017. Retrieved February 9, 2018.  ^ a b Taylor, G. (2017). MasterChef: Street Food of the World. Bloomsbury Publishing. p. 214. ISBN 978-1-4729-4620-1. Retrieved February 9, 2018.  ^ a b Briggs, P. (2018). Sri Lanka:. Bradt Travel Guide. Sri Lanka. Bradt Travel Guides. p. 54. ISBN 978-1-78477-057-0. Retrieved February 9, 2018.  ^ a b c d e Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 328. ISBN 978-1-59884-955-4. Retrieved February 9, 2018.  ^ "Food in true Trini style". Barbados Today. September 2, 2017. Retrieved February 9, 2018.  ^ Gassenheimer, Linda (June 2, 2017). "Popular Caribbean
sandwich gives a taste of Jamaica". Norwalk Reflector. Retrieved February 9, 2018.  ^ Daley, D.; Daley, G. (2013). Caribbean
Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes. Little, Brown Book Group. p. 7. ISBN 978-0-7160-2314-2. Retrieved February 9, 2018.  ^ Mason, T. (2016). Caribbean
Vegan: Meat-free, Egg-free, Dairy-free Authentic Island Cuisine for Every Occasion. The Experiment. p. 67. ISBN 978-1-61519-360-8. Retrieved February 9, 2018.  ^ Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 298. ISBN 978-0-313-37627-6. Retrieved February 9, 2018.  ^ Dhal Puri Recipe - NomadicGourmet.com Archived 12 January 2010 at the Wayback Machine. ^ Rickford, J.R. (1978). A Festival of Guyanese Words. University of Guyana. p. 127. Retrieved February 9, 2018. 

v t e

Indian dishes by region


Aloo gobi Aloo Mutter Amritsari Papar Warian Baati Baingan bartha Barfi
( Kaju barfi
Kaju barfi
/ Kaju katli) Bhatura Butter
chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dum Aloo Dal
makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala


Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada


Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal
Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti


Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Indian Chinese cuisine Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish


Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji

Indian diaspora

Chicken tikka
Chicken tikka
masala Fish head curry Phall Nasi kandar Pasembur Roti

Category Commons Cookbook Food portal India

v t e

Pakistani dishes by cuisine and region


Kaak Sajji


Dum Aloo Kahwah Kashmiri tea Rogan josh Wazwan



Biryani Kebab Korma Nargisi Kofta Pasanda Rumali roti Shami kebab Sheer korma


Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal


Afghan bread Bolani Chapli kebab Gosh Feel Kabuli pulao Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan



Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat


Bhatoora Chana masala Chicken tikka Chole bhature Lassi Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka


Sohan halwa


Beh Hyderabadi pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi

Common dishes

Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Magaj Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda

Pakistani diaspora

Balti (food) Chicken tikka
Chicken tikka
masala Pakistani Chinese

Category Commons Cookbook Food portal Pakistan

v t e

Indian breads

List of Indian breads

Baati Benne dose Bhakri Bhatoora Chapati Dosa Idli Jolada rotti Kerala porotta Khakhra Kulcha Luchi Makki di roti Manda pitha Mung bean dosa Naan Neer dosa Papadum Paratha Parotta Pashti Pathiri Pitha Puran poli Puri Puttu Rava dosa Roti Rumali roti Sanna Sheermal Thalipeeth Uttapam

Recipes on WikiBooks Category:Indian breads Food portal The India

v t e

Pakistani breads

List of Pakistani breads

Bhatoora Chapati Kaak Naan Papadum Paratha Phitti Puri Roti Rumali roti Sheermal Taftan

Recipes on WikiBooks Category:Pakistani breads Food portal The Pakistan

v t e



Afghan bread Balep korkun Barbari bread Bazlama Bhakri Bhatoora Bindaetteok Bing Bolani Chapati Kaak Kattama Khebz Khubz Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Naan Obi non Papadum Paratha

Aloo paratha

Parotta Pathiri Phitti Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti

Makki di roti Roti
canai Roti
prata Rumali roti

Sanchuisanda Sangak Scallion pancake

Cōng yóu bǐng Pajeon

Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth Yufka Zhingyalov hats


Bannock Crispbread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Tunnbröd


Eish merahrah Injera Khubz Lahoh Ngome


Arepa Bammy Bannock Casabe Frybread Corn tortilla

List of tortilla-based dishes

tortilla Tortilla
de Rescoldo

Recipes on WikiBooks Category:Flatbreads Food portal

v t e

Street food

Street foods

Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh canh Bánh hỏi Bánh mì
Bánh mì
sandwich Bánh xèo Batagor Beguni Belgian waffle Beondegi Bhelpuri Binaki Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito

Breakfast burrito

Calzone Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Currywurst Dahi puri Dak-kkochi Dim sum Dosa Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries Fried chicken Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Isaw Idli Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Kebab

Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs

Kerak telor Ketoprak Khachapuri Khanom Tokyo Knish Laksa Lángos Luchi Malatang Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani ca meusa Panini Panipuri Panzerotti Panzarotti Papri chaat Paratha Pasty Pav Bhaji Pempek Pepito Peremech Pho Picarones Pilaf Pirozhki Pizza
al taglio Pizzetta Plăcintă Pljeskavica Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Taco

Korean taco

Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tokneneng Tornado potato Turon Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka

Food trucks

Big Gay Ice Cream Truck Chef Jeremiah Chi'Lantro BBQ Clover Food Lab Coolhaus Don Chow Tacos Grease trucks The Grilled Cheese Truck The Halal Guys Harry's Cafe de Wheels Honeysuckle Gelato Kelvin Natural Slush Co. KIND Movement Kogi Korean BBQ Korilla BBQ Maximus/Minimus Off the Grid Philadelphia Mobile Food Association Pincho Man Pølsevogn Taco

By location

Hong Kong India

Chennai Mumbai

Indonesia Mexico South Korea Thailand

Mobile catering

Field kitchen Food booth Food cart Food truck

Food truck
Food truck

Hot dog
Hot dog
cart Hot dog
Hot dog
stand Ice cream van Sausage wagon Taco
stand Yatai Pojangmacha Würstelstand


List of street foods List of food trucks

Food trucks in Tampa, Florida

See also