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Vada Pav (potato sliders made with curry leaves, black mustard seeds, garlic turmeric and purueed russet potatoes; shaped into balls, dipped in rice & chickpea flour and deep-fried, topped with green & red curry sauce on toasted pav buns); Gobi Manchurian (cauliflower battered and deep-fried, topped with a ketchup-based Manchurian sauce).
Make this super buttery, lemony oven-baked tilapia in 30 minutes flat with just 8 ingredients—including salt and pepper!
A pan-seared salmon dinner only requires a few ingredients, many of which are often part of the Mediterranean diet, including lemon, olive oil, salt, pepper, and garlic. Salmon also makes an ...
Restaurant Location Specialty(s) Strip House: Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle ...
Potatoes with meat, usually lamb or mutton, in a stew-like gravy. Aloo pie: Trinidad and Tobago: A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. Aloo posto: West Bengal, India: Poppy seed paste and potato pieces cooked together with mustard oil and dry black ...
Dress up your typical chicken thighs with this creamy white wine sauce featuring spinach and sun-dried tomatoes. The red and green colors are a fun way to add a pop of festiveness, too. Get the ...
Greek lemon potatoes are an easy side dish recipe for Easter lunch or any family meal. They bake in a broth of lemon juice, garlic powder, and chicken broth.
In the 17th century, large cuts of roasted butcher's meat and furred game were sometimes served in the roast course; sauced and stuffed meats and pies were also served alongside the roasts; but in the 18th and 19th centuries, all such dishes were served only in the entrée or entremets courses, always in a sauce.