I can’t really top Null and Void’s excellent post, but here’s my two rupees, so to speak:
Pappadum: These are an appetizer, kind of like a deep-fried cracker or crunchy tortilla. In India, they’re made out of all sorts of things, but the ones you’ll see in most Indian restaurants here are made out of lentils or chickpeas.
Samosas: As NaV pointed out, samosas are are very popular. I had a prof in college who used to make one that was stuffed with a mildly spicy mixed of pea and potato. Just delicious.
Gulab Jamun: This is a popular Indian dessert that I, frankly, don’t much care for. You might, though. Basically, it is small fried pastries - kind of like donut holes - soaked in a sweet syrup flavored with rose water. I’ve usually had it served cold, but I think it is also served warm.
Tea: India is the home to some pretty amazing teas, and many Indian restaurants will have a very nice selection of the better ones.
Beyond the above, I’d just say follow the advice of others and ask your waiter about how to navigate the menu in terms of the spiciness level you are comfortable with. Some curries are rich but not hot, others can make you cry for your mama if you’re not a fan of spicy stuff.
Best of luck!
I don’t know how I missed pappadum.
The dessert? That’s easy, I never have room left for the dessert...
Thanks for the advice!
Mark
They seem to be made the same way you make doughnuts ~ and you don't need the honey or syrup on them either ~ then they not only seem like doughnut holes, they are doughnut holes.
If a local school or church does one of those Bring Your Favorite things to eat and there are Indians or Paks coming they'll bring glub glub unless you tell them to bring something else.