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Indian Indonesian cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Curry in Indonesian is kari and in Javanese, kare. In Indonesian cuisine especially in Bandung, there is a dish called lontong kari, a combined of lontong and beef yellow curry soup. [72]
The various forms of curry across the globe tell the story of spices, colonization, globalization and immigration. Skip to main content. 24/7 Help. For premium support please call: 800 ...
Tamil food tends to be spicy compared to other parts of India so there is a tradition of finishing the meal with dahi (yogurt) is considered a soothing end to the meal. Notably, Tamil Brahmin cuisine, the food of the Iyers and Iyengar community, is characterized by slightly different meal times and meal structures compared to other communities ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India.Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice as a typical accompaniment.
Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through. [1] In south India, coconut and curry leaves are also common ingredients. [2]
Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
Until recently, canned or frozen food was not widely available in India. Therefore, the vegetables used in a meal widely depended on seasonal availability. In Maharashtra, spring (March–May) is the season of cabbages, onions, potatoes, okra , guar and tondali , [ 26 ] shevgyachya shenga , dudhi , marrow and padwal .