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A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer -roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll .
Paneer makhani (also called paneer butter masala) is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. [7] Spices such as red chili powder and garam masala are also used to prepare this gravy.
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
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 tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati churma: a ...
Further innovations include chap (ribs slow cooked on a tawa), rezala (meat in a thin yogurt and cardamom gravy) and kathi roll (kebabs in a wrap). [ 8 ] The Mughals had a particular fixation on meat, bringing mutton and beef into mainstream Bengali cuisine as well as already known kinds of meat like chicken and venison.
Kati roll: A street food originating from Kolkata. Its original form was a kati kabab enclosed in a paratha (Indian fried flat bread) Kebab: A wide variety of skewered meals originating in the Middle East and later on adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia, that are now found worldwide.
Arachivitta kozhi curry/Chicken in spicy thick coconut gravy Varuthu aracha kozhi curry/Chicken in spicy fried and ground coconut gravy Kozhi milagu varuval/Chicken pepper fry
Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, [1] Chennai, [2] India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It is prepared using boneless chicken and is usually served with an onion and lemon garnish.