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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] Chicken curry is ...
Typically, the dish is a tomato-based thick curry and includes ginger and optionally fennel seeds. [2] Phall has achieved notoriety as the spiciest generally available dish from Indian restaurants. [3] It is, however, quite rare to find in comparison to vindaloo (which is usually the staple hottest curry of most Indian restaurants in the UK).
Kari kapitan, or Captain's chicken curry, is a classic Penang Nyonya dish. It is normally a richer, drier, and thicker version of the standard local chicken curry, with each household having its own family recipe. [1] The origins of the name of the dish, Kari kapitan, are much debated.
Origin and spread of curry around the world. Mild spices were traded between India and East Asia from 5000 BCE. [12] The Columbian Exchange brought chili peppers to India. [19] Anglo-Indian food came to Britain in the 17th century. [18] The word "curry" was first recorded in print in Hannah Glasse's 1747 English cookery book. [3]
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
Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called Parche (Urdu: پارچے, Hindi: पारचे), is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
Pathia is an ancient Indian Parsi form of curry predominantly available in the curry houses of the United Kingdom. [1] It is hot, sweet, and sour, with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat. Vinegar is not a traditional ingredient, nor is ginger ...
Sindhi Gosht Batalu (meat curry) Sindhi Seyal Murgh (Chicken) dish River fish layered with ground mustard leaves. Bhugo Memon dish Beeh (Lotus root) snack Sindhi Trikundo (triangular) Ofrato bread. Bajhar ji maani Sindhi Kheerni. Sindhi Halwo Paira of Ghotki Sindhi Churi. Sindhi Attay ju Saiyun (Vermicelli). Sindhi Chawran ji Mani, Sagg and Lassi.