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Roti is also often eaten in Cape Coloured and Cape Malay Communities. Two types of roti are eaten: chapati/flat roti and paratha/flaky roti. Flaky roti is also called Malay roti. When eaten with a curry filling, usually mutton, chicken or mince, the roti is called a Salomie.
The filling usually contains a concentrated curry based on any kind of meat or seafood, the most established one being chicken. [6] Additional regular ingredients are potato and/or chickpeas . Due to a high share of hindus (at least 18 % as of 2011) [ 7 ] and a high share of Indo-Trinidadians among the population (at least 35 %) vegetarian ...
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed ...
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
Taambda rassa is a hot spicy curry with red gravy from Kolhapur. [18] Pandhara rassa is also a goat curry from Kolhapur with white coconut-milk-based gravy. [69] Popati (पोपटी) – A chicken dish with eggs and val papdi from the Raigad district of the coastal region. Malvani chicken; Kombdi vade – A recipe from Konkan region.
Roll paratha or paratha roll (Urdu: رول پراٹھا ) is a popular Pakistani street food that is similar to shawarma. Roll Paratha is a paratha, a crispy oily flatbread, rolled around meat pieces or kebab, vegetables, and sauces. While any choice of meat may be used the most popular choice of meat is chicken.
The dough is rolled or tossed and stretched into thin layers and then spiralled into a tight dough ball. The ball is rolled flat again and pan-fried, and then beaten to release the flakey layers [19] [20] It is often served with a meat curry, such as chicken, goat, beef, or lamb.
Mughlai cuisine is renowned for the richness and aromaticity of the meals due to extensive use of spices like saffron, cardamom, black pepper, dry fruits and nuts, as well as rich cream, milk and butter in preparation of curry bases. This has influenced the development of North Indian cuisine. [6]