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To cook authentic Indian food, the first step is to master common Indian cooking techniques. This guide will help you make better tikka masala, naan and more! The post A Basic Guide to Indian ...
Once you learn the basics of Indian cooking, you'll be ready to start making the most delicious naan, chana masala and butter chicken. The post A Beginner’s Guide to Indian Cooking appeared ...
Upon exposure to local Indian cuisine, they incorporated many spices and cooking techniques into their own cuisine, thus creating a unique fusion of Indian and Chinese cuisine. [212] After 1947, many Cantonese immigrants opened restaurants in Calcutta, serving dishes that combined aspects of Indian cuisine with Cantonese cuisine. [213]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
How to eat Indian food. Rahman describes eating Indian food as a "choose your own adventure" experience. Most Americans eat Indian food with forks and spoons, but in some places in India people ...
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse subcontinent.
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include: