Unlike the Delhi version, this one is creamier and less tangy, with a distinct smoky flavor from tandoor-roasted chicken and a slow-cooked tomato base. ¹⁾

A street-style innovation — spicy chole (chickpeas) wrapped inside crispy kulchas, grilled on a tawa until sealed like a stuffed envelope. Handheld and spicy. ²⁾

A modern Chandigarh café invention — Italian-style lasagna layered with spicy paneer tikka, makhani sauce, and cheese. A hit among students and foodies. ³⁾

Fusion alert! Classic elbow macaroni stir-fried with Punjabi-style masala, onions, capsicum, and garam masala. Served as “Desi Pasta” in local dhabas. ⁴⁾

A rolled-up cone of spicy potato or paneer paratha, charred in a tandoor and served upright, filled with creamy curd and chutney drizzle. ⁵⁾

A smoky take on Himalayan momos — marinated and grilled in a tandoor, then served with a rich desi cheese dip or mint chutney. ⁶⁾

Layers of naan torn roughly (“chur-chur”), brushed with ghee, and served with dal makhani, paneer butter masala, and boondi raita — a beloved lunchtime combo. ⁷⁾

Inspired by egg bhurji, this dish uses spiced gram flour scramble topped on toast, garnished with onions and green chutney. A popular snack at college canteens. ⁸⁾

A Chandigarh twist — sweet lassi layered with rose syrup and a floating slab of hand-churned malai, like a dessert in a glass. ⁹⁾

A fusion snack — spicy chickpeas and cheese inside a grilled tortilla or paratha, served with yogurt dip. Found in fusion cafés and food trucks. ¹⁰⁾

Spiced cauliflower florets skewered and roasted like seekh kebabs, served with green garlic chutney — a vegetarian showstopper. ¹¹⁾

Hung curd mixed with spices and veggies, stuffed into bread pockets, deep-fried and served piping hot with chutney. Crunchy outside, creamy inside. ¹²⁾

Maggi noodles cooked with extra butter, capsicum, and secret spice mix — a Chandigarh street-side specialty after 8 p.m. near colleges. ¹³⁾

Inspired by Awadhi cuisine, these corn and potato cutlets are given a Punjabi twist with more chili, fresh coriander, and raw mango — crispy and served with green chutney. ¹⁴⁾

Fried papad or roti triangles layered with spiced chana, yogurt, tamarind, mint chutney, onions, and a sprinkle of chaat masala. The city’s favorite modern chaat. ¹⁵⁾