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Tandoori Masala
Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala, garlic, ginger, onion, cayenne pepper, and sometimes other spices and additives. The spices are often ground together with a pestle and mortar. Origin Kundan Lal Gujral revolutionized tandoori cooking, and the creation of the tandoori masala spice blend is attributed to him. Like many spices, there is also the influence of a colonial legacy present within the rise of tandoori masala as Kundan Lal was a Hindu Punjabi-Pathan living in West Pakistan who ended up moving to Delhi, India in a time where communal violence rose after the Partition of India The Partition of British India in 1947 was the Partition (politics), change of political borders and the division of other assets that accompanied the dissolution of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoori Masala
Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala, garlic, ginger, onion, cayenne pepper, and sometimes other spices and additives. The spices are often ground together with a pestle and mortar. Origin Kundan Lal Gujral revolutionized tandoori cooking, and the creation of the tandoori masala spice blend is attributed to him. Like many spices, there is also the influence of a colonial legacy present within the rise of tandoori masala as Kundan Lal was a Hindu Punjabi-Pathan living in West Pakistan who ended up moving to Delhi, India in a time where communal violence rose after the Partition of India The Partition of British India in 1947 was the Partition (politics), change of political borders and the division of other assets that accompanied the dissolution of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture (food), texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, sheep, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be Milk#Creaming and homogenization, homogenized or not. It may be pasteurized or raw milk, raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus, ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other Lactobacillus, lactobacilli and Bifidobacterium, bifidobacteria a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indo-Caribbean Cuisine
Indo-Caribbeans or Indian-Caribbeans are Indian people in the Caribbean who are descendants of the Jahaji Indian indentured laborers brought by the British, Dutch, and French during the colonial era from the mid-19th century to the early 20th century. A minority are descendants of Indians or other South Asians who immigrated as entrepreneurs, businesspeople, merchants, engineers, doctors, and other professional occupations beginning in the mid-20th century. Most Indo-Caribbean people live in the English-speaking Caribbean nations, the Dutch-speaking Suriname and the French overseas departments of Guadeloupe, Martinique and French Guiana, with smaller numbers in other Caribbean countries and, following further migration, in North America and Europe. Indo-Caribbeans may also be referred to as Caribbean Indians, East Indian West Indians, or Caribbean Desis, while first-generation Indo-Caribbeans were called Girmitya, Desi, Kantraki, Mulki (m.) / Mulkin (f.), or Jahaji (m.) / Jah ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity. Pakistani cuisine is based on Halal principles, which forbids pork and alcohol consumption in accordance with Sharia, the religious laws of Islam. International cuisine and fast food are popular in major cities such as Islamabad and Karachi; blending local and foreign recipes ( fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, ingredients such as masala (mixed and ready-to-use spices) and ghee (clarified butter) are becoming increasingly popular. Historical influences Pakistan's national cuisine directly inherits both Indo-Aryan and Iranic culture, coupled with Muslim culinary traditions. Evidence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of North Indian cuisine include: *Awadhi cuisine *Bhojpuri cuisine *Bihari cuisine *Cuisine of Kashmir *Kumaoni cuisine *Mughlai cuisine *Punjabi cuisine *Rajasthani cuisine *Cuisine of Uttar Pradesh North Indian cuisine has strong Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...n influences as compared to its southern or eastern counterparts.''The Cuisine of North Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Supermarket
In the West or non-Asian countries, an Asian supermarket largely describes a category of grocery stores that focuses and stocks items and products imported from countries located in the Far East (e.g. East, Southeast and South Asia). These stores go further than a typical quintessential supermarket in that they sell general merchandise, goods, and services related to specific Asian countries of origin, immigrant communities or the ethnic enclave that the store may be located in. They would also often tend to diversify by carrying products from other fellow Asian countries; Japanese supermarkets would carry some Chinese, Indonesian, Korean and Singaporean products; Korean supermarkets carry some Chinese and Japanese products; Taiwanese supermarkets carry Chinese, Korean, Japanese, Thai, Vietnamese products, and so on. Overview Asian supermarkets carry items and ingredients generally well-suited for Asian cuisines and simply not found or considerably more expensive in most Weste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer Tikka
Paneer tikka is an Indian dish made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. It is a popular dish that is widely available in India and countries with an Indian diaspora. Preparation Chunks of paneer, a type of fresh cheese, are marinated in spices and are then arranged on a stick with capsicums (bell peppers), onions and tomatoes. These sticks are grilled in a tandoor and the dish is thereafter served hot, seasoned with lemon juice and chaat masala. It is sometimes accompanied by salad or mint chutney. Tikka dishes traditionally go well with mint chutney. The paneer, though tender, has a crisp singe on the surface. Variations When paneer tikka is served with a sauce, it is called paneer tikka masala. It is also served as with a wrap, ''paneer tikka roll'', where the paneer tikka is wrapped into an Indian bread and served. A variant of paneer tikka is also made as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Etymology The word ''paneer'' entered English from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of sour m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Chicken
Butter chicken, traditionally known as murgh makhani (), is an Indian dish originating in New Delhi. It is a type of curry made from chicken with a spiced tomato and butter (''makhan'') sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. History The curry was developed in New Delhi in the 1950s after the Partition of India by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi Hindu migrants from Peshawar, as well as the founders of the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (''makhan''). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tikka (food)
Tikka (pronounced ɪkkaː is a dish consisting of pieces of meat or vegetarian alternatives, with its origins tracing back to the Mughal Empire. It is made by marinating the pieces in spices and yogurt, and cooking them in a tandoor. Tikka is popular throughout the Indian subcontinent and also in countries such as Great Britain. The preservation of paneer tikka can be enhanced by using vacuum packaging. Etymology ''Tikka'' is a Chaghatai word which has been commonly combined with the Hindi-Urdu word ''masala''—itself derived from Arabic— with the combined word originating from UK English. The Chaghatai word ''Tikka'' itself is a derivation of the Common Turkic word ''tikkü'', which means "piece" or "chunk". Origin The precise origin of the dish is uncertain. Recipes for cooked meat enriched with spices and mixed within a sauce date back to 1700 BCE found on cuneiform tablets near Babylon, credited to the Sumerians. During the Mughal dynasty, the Mughals brought " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoori Chicken
Tandoori chicken is a Cuisine of the Indian subcontinent, South Asian dish of chicken (food), chicken marinated in yogurt and spices and roasting, roasted in a ''tandoor'', a cylindrical clay oven. The dish is now popular world-wide. The modern form of the dish was popularized by the Moti Mahal (restaurant), Moti Mahal restaurant in New Delhi in the late 1940s. Origin Dishes similar to tandoori chicken may have existed during the Indus Valley civilisation, Harappan civilization during the Bronze Age of History of India#Indus Valley civilisation, India. According to the archeologist Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed. Harappan houses had keyhole ovens with central pi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
