India is a huge country, with a huge number of different cuisines, which vary according to region, geographic location, history, climate and ethnic group.
For example, food in Goa, on the southwestern coast of India, is influenced by the Portuguese who colonised the region, and its closeness to the coast, so it involves a lot of seafood. Compare this to food from Uttarakhand, a mountainous region in the north that borders Tibet, where people eat a lot of breads and thick, pulse-based curries to keep them warm.
You might be more familiar with a sweet French toast topped with syrup, but this savoury variety really hits the spot. This is also called Bombay Toast and is a popular street food.
2 slices of bread
1 green chilli (or more or less, according to taste)
1 small onion
1 small tomato
salt and pepper to taste
you can also add spices like chilli powder (maybe not with green chilis!), coriander powder, or turmeric
The Sindh region, in the northeast, has been a part of Pakistan since the 1947 partition, after which many Hindu Sindhis migrated to India, taking their cuisine with them.
This Sindhi dish, made from a kind of vermicelli called seviyan, is similar to rice pudding and will definitely satisfy your sweet tooth. It is usually served warm, but you can also chill it for a cooling dessert.
500ml full-fat milk
1/2 cup crushed seviyan (you could use angel hair pasta or thin rice noodles instead)
1 1/2 tsp cardamom powder (or to taste)
2 tbsp chopped almonds
6 tsp sugar (or to taste)