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Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Flatbreads and raised breads are eaten on a daily basis. Raised breads are known as khamiri roti. Sunflower and flax seeds are also added in some breads occasionally. The breads may be made of different types of flour and can be made in various ways: Baked in the tandoor like naan, [27] tandoori roti, [27] kulcha, [27] or lachha paratha [27]
Chapati: An unleavened flatbread (also known as roti), [7] it is a common staple of cuisine in South Asia, as well as amongst South Asian expatriates. Versions of the dish are also found in Central Asia and the Horn of Africa, with the laobing flatbread serving as a local variation in China. Chapati is known as doday in Pashto. Chivda
Tandoori Roti – baked in a clay oven called a tandoor. Thicker than a normal Roti. Thalipeeth – savoury multi-grain pancake popular in Maharashtra. Utthapam – dosa-like dish made by cooking ingredients in a batter; Kori Rotti – crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually ...
Authentic tandoori cuisine in urban areas can often be found in specialty restaurants and dhabas, which are street-side reasonably fared restaurants that usually line Indian highways. [3] However, in rural areas in India such as Punjab, the tandoor oven is considered a social institution, for a tandoor oven is shared among the community.
Bajre ki roti – This bread is made of pearl millet flour. It can be made as salt bread or sweet bread. For making sweet roti (bread), the dough is mixed with treacle (gur ka mail). Bakarkhani; Bhatoora; Chapati; Kaak; Kalonji naan – kalonji seeds mixed with naan flour; Kulcha; Makki ki roti – the bread is made with corn flour; Naan ...
Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. [3] Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. [3]
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. A roti gatsby is a popular takeaway dish where the bread of the filled gatsby, a popular sandwich is replaced several rotis and folded.
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