Lassi

Lassi [lah-see] A popular chilled yogurt drink in India, which can also be made with buttermilk or extra-rich milk. Lassi is like a healthy MILK SHAKE, the thickness of which depends on the ratio of yogurt to water. Thick LASSI is made with four parts yogurt to one part water and/or crushed ice. Lassi can […]

Fish head curry

Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Fish head curry is a dish of relative popularity among Malaysians and Singaporeans and tourists there, although it is generally not categorized […]

Malabar mathi curry (Mathi Mulakittathu)

Malabar mathi (Sardine) curry, also known as meen mulakittathu, nadan meen curry or fish curry, is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods. Other variations may include adding tamarind juice or coconut milk. Malabar […]

Chai (Masala Chai)

Chai [chai]. An aromatic spiced tea favored for centuries in India, where Chai stalls tended by vendors (CHAIWALLAHS) have long been a popular gathering place. Chai (also called MASALA CHAI) is a blend of loose-leaf tea, milk and ground spices (chai masala), typically cardamon, cinnamon, cloves, ginger, freshly grated nutmeg and pepper. Chai can be […]

Naan bread

Naan [nahn]. An East Indian, white-flour flat bread that is lightly leavened by a natural YEAST STARTER developed from airborne yeasts. Naan is traditionally baked in a TANDOOR OVEN. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat […]

Tandoori chicken

Tandoori Chicken is attributed to Kundan Lal Gujral and his partner Kundan Lal Jaggi, who ran a restaurant in present day Pakistan in the 1920’s. They ended up having to flee as Hindu refugees to India. There, in Delhi, they set up a new restaurant and did something experimental. Up to that point, tandoors had […]

Vindaloo

Specialties of central and southwestern coastal India, vindaloos [vihn-dah-loo]are the most mouth-searing of the CURRY dishes. The complicated roasted spice blend on which they’re based can contain any of various ingredients including mustard seeds, cumin seeds, ginger, peppercorns, fenugreek seeds, cloves and coriander seeds. Red chiles are a must and TAMARIND concentrate is favored. Vindaloo […]

Roti canai

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 “yìn dù jiān bǐng”, which means Indian pancake.Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) […]

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