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It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. [1] In certain parts of India, it can also refer to the midday luncheon or, in some regions of the Indian subcontinent, a between-meal snack. [2] When used in place of the word "lunch", however, it does not necessarily mean a light ...
West Indian cuisines Maharashtrian cuisine. Malvani cuisine; East Indian Cuisine (East Indians are an ethnic group from Bombay in the West of India) The East Indian cuisine [31] is distinct to the community and includes delicacies such as the vajri curry or goat tripe curry, [32] chicken tope, [33] sorpotel, khudi curries and many more. Goan ...
unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Vegetarian Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt ...
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Ireland's first Indian restaurant, the Indian Restaurant and Tea Rooms, opened in 1908 on Sackville Street, now O'Connell Street, in Dublin. [253] Today, Indian restaurants are commonplace in most Irish cities and towns. Non-Chinese Asians are the fastest growing ethnic group in Ireland. [254]
A North Indian snack, "Chana" is a dish made using chickpea, soaked overnight, boiled, and then cooked in a gravy made with onion, tomatoes, garlic, ginger, and fragrant Indian spices. Kulcha is a form of yeast leavened flat bread, baked in oven.
Irani cafés may serve bun maska (bread and butter) [11] or brun-maska (hard buttered croissants), [12] [13] and paani kam chai (a strong Iranian tea, lit. 'tea with less water'), or khari chai (very strong tea), mutton samosas, and kheema pav (minced meat served in bread rolls), akuri (scrambled eggs and vegetables), berry pulao, vegetable puff, vegetarian/chicken dhansak (a spiced lentil ...