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Vada pav, alternatively spelt wada pao, (listen ⓘ) is a vegetarian fast food dish native to the Indian state of Maharashtra. [1] The dish consists of a deep-fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle.
A Tandoor is a large vase-shaped oven usually made of clay. Tandoors have been used to bake unleavened flatbreads such as roti and naan, as well as slow-roasting meats like lambchops and chicken ...
In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. [ 31 ] A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for "the hostess in search of a fresh idea for a party dinner"; [ 32 ] a ...
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. [1] This is all flavored with salt and a blend of spices that may include coriander and mustard seeds.
Punjabi tandoori cooking [note 1] comes from the clay oven known as the tandoor. [1] According to Macveigh [2008] the Punjab tandoor originated in the local region. [2] It is a clay oven and is traditionally used to cook Punjabi cuisine, from the Punjab region in Pakistan and northwestern India.
It is cooked in a Tandoor, and is often served with chutneys or mint sauce. A seekh kebab can also be served in a naan bread much like döner kebab. Shami kebab: Made of minced meat, with paste of lentils and chopped onion and coriander and green chillies usually added to the mixture, which is kneaded in a disc-like shape and fried.
Main menu. Main menu. move to sidebar hide. Navigation Main page; Contents; Current events; ... previously and still occasionally known as the Bombay vegetable ...
Bombay Bakery was founded by Pahlajrai Gangaram Thadani in 1911. [4] Thadani, a Hindu Amil, was from Dadu, Sindh. [5] In 1948, Pahlajrai Gangaram Thadani died and his son Kishinchand Thadani became the owner. [4] He expanded the business and wrote a number of recipes. [4] In 1960, his son, Kumar Thadani took over the business. [4]