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Contents. Dosa (food) Media: Dosa. A dosa, dose, dosai or dosha is a thin, savoury crepe in South Indian cuisine made from a fermented batter of ground black gram and rice. Dosas are served hot, often with chutney and sambar (a lentil-based vegetable stew). Dosas are popular in South India as well as around the world.
Food portal. v. t. e. South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical ...
Masala dosa (Kannada: ಮಸಾಲೆ ದೋಸೆ, masāle dōse) is a dish of South India. [1] It is a type of dosa originating in the town of Udupi, Karnataka. [1] [2] [3] While there is variation in the recipe from town to town, [4] the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates ...
Gnocchi is one of the many delicious pasta dishes Italy is famous for. The small dumplings are made from potatoes and served primarily with tomato sauce. Although many regions of Northern Italy ...
Aloo gobhi. Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2] It is popular in Indian cuisine. [3] It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese[1] or Desi -Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin ...
Black pepper, which is native to India, was often used by 400 A.D. The Greeks brought saffron and the Chinese introduced tea. The Portuguese and British made red chili, potato and cauliflower popular after 1700 A.D. Mughals, who began arriving in India after 1200, saw food as an art and many of their dishes are cooked with as many as 25 spices ...
Vindaloo or Vindalho is an Indian curry dish, originally from Vasai and Goa. It is based on the Portuguese dish carne de vinha d'alhos. [1][2][3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative ...