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Tandoor: is the
traditional Indian oven made of special clay. All tandoori food is
grilled on a charcoal at very high temperatures. Practically no fat is
used in tandoori preparations.
Vindaloo: A dish of
Portuguese origin prepared with extra garlic, ginger, pepper, coconut
(grated or milk), vinegar, and chillies, to give a sharp rich taste.
Balti, Karahai: "Balti" is
Indian dishes representatives of a style of cooking which some say is
native to Baltistan. It’s a kind of curry. It’s ingredients usually
assembled and cooked quickly in a manner reminiscent of a stir-fry. The
heart of this style of cooking is a cast-iron pot, originally also
called "Balti". "Balti" evolved into a half-hemispherical pot likely to
be made of steel or iron, and usually called "Karahi" and "Balti". "Balti"
is usually both cooked in the "Balti" and "Karahi", and served at the
table in it.
Curry: A traditional
medium strength Indian preparation utilizing wide variety of oriental
spices to give rich flavor with abundant gravy.
Pulao or Biryani: Exotic
aroma of Indian "Basmati" rice is well known the world over but when
cooked with herbs and spices with chicken, lamb or vegetables, the
cuisine is all the more recommended. Recommended with "Raita" a mixture
of yogurt (kefir) and vegetables, to be ordered separately.
Raita: is a traditional
Indian cuisine where the plain yogurt is beaten into a good mixture with
assorted items like dry fruits, vegetables such as tomatoes, onions,
cucumbers etc.
Muglai (Bawarchi): Typical
North Indian food named after the Mughal dynasty of Muslim rulers who
ruled India for 400 years.
Khara: Whole spices are
used in this recipe, giving it a wonderfully rich flavor.
Pasanda: a mild sauce
prepared with mint leaves ads aroma to dishes in particular with "Paneer".
Khorma: mild white
textured Curry with cashewnuts, butter and cream as the base.
Rahra: Lamb dishes with a
partial stuffing of minced lamb.
Tikka: Tender pieces of
poultry, meat, fish, prawns, cottage cheese grilled in tandoor.
Jalfrezi: a style of
cooking in a tangy sauce usually done with mixed vegetables or chicken.
Pakora: is a mini pancake
made of "besan" (gram flour).
Papadam: A crispy Indian
starter made from lentils. Yellowish in color and usually round.
Bhajias: is a classical
snack in India and are done with "besan"(gram flour). The batter is more
popular with onions, but can be used with assorted vegetables, poultry
and fish – has potatoes and dry fruits stuffing.
Kofta: Balls made of
minced meat or mashed vegetables fried and mixed with a sauce or a
curry.
Samosa: is a triangular
pancake made of fine wheat flour.
Breads: "Naan" is a
traditional unevened bread made from flour, yoghurt, butter milk, water
and salt and kneaded and baked at very high temperatures against the
wall of "tandoor" |
