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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.
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.
Ingredients include finely minced buffalo meat, [3] [4] plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, and lime. Tunday Ke Kabab were introduced to the Nawab of Awadh Wajid Ali Shah. [5]
Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices.
Street food of Kolkata is the food sold by hawkers and street vendors from portable market stalls in the streets of Kolkata, India. It is one of the major characteristics of the city, which makes Kolkata the "City of Joy". Kolkata's street foods include Indian street food as well as Chinese, Mughlai, British, and even European foods. [1]
Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. Lukhmi: A mince savory or starter of the cuisine of Hyderabad, India. [30] The snack's authentic preparation includes stuffing with mutton-mince kheema.
Indian-ish: Recipes and Antics from a Modern American Family is a cookbook by Indian-American author and food critic Priya Krishna in 2019. It consists of a variety of recipes from the Indian cuisine.
Indian Chinese food has been given a second boost in popularity since the 1950s when a large number of Tibetans migrated into Indian Territory, following the 14th Dalai Lama's flight. [38] Tibetans brought their own taste preferences to add to the genre, such as the popular momo (a kind of dumpling) or thukpa (a hearty noodle soup).