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Pathia – a hot curry, generally similar to a "Madras" with the addition of lemon juice and tomato purée. [34] Phaal – "the hottest curry the restaurants can make. There is nothing like it in India – it is pure invention." [35] Roghan josh – a medium-spicy curry, usually of lamb/beef with a deep red sauce containing tomatoes and paprika ...
In Indonesian cuisine especially in Bandung, there is a dish called lontong kari, a combined of lontong and beef yellow curry soup. [72] In Javanese cuisine, kare rajungan, blue swimmer crab curry has become a delicacy of Tuban Regency, East Java. [73] In Vietnamese cuisine, influenced by both Thai and Indian cooking, curry is known as cà ri ...
Vindaloo or Vindalho is a Goan curry dish, 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 versions have been prepared with beef ...
Related: Kerala Beef Curry. The festivities started weeks ahead of time. My amma and her kitchen crew (yup, Mom had a little crew) would spend weeks making sweet treats that would be given out as ...
Curry consisting of potatoes (aloo) cooked with meat , usually lamb, mutton or beef, in a shorba gravy [1] [2] Baeckeoffe: Alsace: casserole Braised meat, onions and potatoes [3] [4] Bangers and mash: Great Britain: pairing Traditional pairing of sausages and mashed potato, usually served with onion gravy and often with fried onions and peas [5 ...
Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. [2] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants. [3] It is, however, quite rare to find in comparison to vindaloo (which is usually the staple hottest curry of most Indian restaurants in the UK).
The Fray Bentos brand is known for the manufacture and sale in the United Kingdom of a range of tinned meat pies such as steak and kidney and minced beef and onion. [1] [2] Since 2011, the brand in the UK has been owned by Baxters, who manufacture Fray Bentos products at their site at Fochabers in Scotland. [3]
Roast beef became an entrenched staple of British culinary identity in the 18th century, so much so that a French nickname for the British (more specifically the English) is "les Rosbifs" (the roast beefs). [86] It was during the late 18th century that roast beef gained its association with the Sunday roast dinner, a cornerstone of British cuisine.