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Meat salad A spicy meat salad usually made with chicken, beef, duck, turkey, pork or sometimes fish, flavored with fish sauce, lime juice and herbs. Lyutika: Bulgaria: Vegetable salad Made from roasted peppers, tomatoes, garlic, onions, and vegetable oil, usually crushed with a pestle in a mortar. Macaroni salad: Worldwide Pasta salad
Gujarati Thali, a variety filled traditional dish served in Gujarat. The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season.
A crispy add on to Lunch and Dinner, for adding a spicy and crunchier taste to food. Vegetarian Paratha: flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack ...
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices , herbs , vegetables , and fruits .
A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. Bakarwadi: A crispy sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan. It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds ...
Kachumber, or cachumber, is a salad dish in Indian cuisine consisting of fresh chopped tomatoes, cucumbers, onions, unripe mangoes, lemon juice, and sometimes, chili peppers. [ 1 ] [ 2 ] Its regional variations in south and northeast India are known as Kosambari and Singju respectively.
Ambott tîk — A spicy and sour curry prepared with fish. Jeerem-Meerem — A spicer, less sour version of the above. Balchanv — A pickled-curry made with prawns. Mol (Mole de Peixe) — A pickled-curry made with fish. Cafreal — A masala marinade mostly used for chicken or fish made from coriander leaves, green chilies, and other spices.
Hyderabadi Biryani with salad (left), Mirchi-ka-Salan (top right), and Dahi-ki-Chutney (top left). The layer of meat is hidden under the layer of rice. Hyderabadi Biryani is one of the most popular dishes of the city. It is distinctly different from other variations of the Biryani, originating from the kitchens of the Nizams of Hyderabad. It is ...