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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 ...
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 ...
Keema matar (English: "mince and peas"), [1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).
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 ...
Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, [217] ball curry, fish rissoles, and mulligatawny soup. [ 216 ] [ 218 ] [ 219 ] Desserts
A type of Indian Muslim meal served buffet-style at specialist mamak restaurant is called nasi kandar (analogous to the Indonesian nasi padang, where one pays for what one has actually eaten), white rice or biryani rice served with other dishes of curry either with chicken, fish, beef, or mutton, and usually accompanied with pickled vegetables ...
The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ras without, with curry usually being thicker than ras. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry. Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include:
Kala bhuna (Bengali: কালা ভুনা, Chittagonian: হালা ভুনো, romanized: Hala bhuno [2]) is a meat curry made of beef or mutton, originated in Chittagong, Bangladesh. [1] [3] Different types of spices are needed to prepare this traditional dish of Chittagong. In Bengali, the word kala or kalo means black and bhuna means