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Popular dishes commonly served in Andhra-style restaurants include the spicy Andhra chili chicken, [5] chicken roast, and mutton pepper fry. For seafood dishes, a tamarind base is generally used. Shrimp and prawns are widely available for use in cuisine, due to the state's extensive shrimp farming industry. Other common meat dishes include:
In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes.
v. t. e. Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani originating from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it ...
Usually contains a piece of prawn tempura and masago (capelin roe), with vegetables like radish sprouts, avocado and/or cucumber, as well as Japanese mayonnaise. Ebi furai. Japan. Straightened and breaded deep fried prawn, [9] a popular ingredient of bento. [10] Ebinigirizushi.
Congee (/ ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [1][2][3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Ceviche – Latin American dish of marinated raw seafood. Chowder – Category of soups. Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish. Crawfish pie – Louisiana dish. Curanto – typical food in Chilean gastronomy based on baking seafood underground.
Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their culture. Just like wheat in much of Europe or rice in most of East Asia, it was ...
Pescetarianism. Pescetarianism (/ ˌpɛskəˈtɛəri.ənɪzəm / PESK-ə-TAIR-ee-ə-niz-əm; sometimes spelled pescatarianism) [1] is a dietary practice in which seafood is the only source of meat in an otherwise vegetarian diet. [2] The inclusion of other animal products, such as eggs and dairy, is optional.