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There is a lot of mumbo jumbo spoken about the Indian restaurant menu. We are led to believe that each dish is lovingly prepared to some secret recipe, known only to that particular chef. Read the menu and it will describe the virtues of any particular dish in a most evocative style. But there is one thing you can be sure of, most dishes in the typical Indian restaurant don’t vary much at all, other than in heat and the most prominent ingredients, such as the type of meat, fish or vegetable and possibly whether the sauce is lentil or cream based. This is not to say that the dishes are not enjoyable, but to cater in almost the ‘fast food’ market, that is the way they have to be.
So, every Indian restaurant will have its basic ‘curry gravy’ and every dish served will be a derivative of that sauce. The Indian restaurant chef is the master of exploiting that base to give us what we know as our favourite dish.
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| The Most Popular Recipes |
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| Chapatti |
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Chapattis are a simple circular unleavened bread. They are simply made from flour and water and then cooked on agriddle on both sides. They are then subjected to a naked flame for a few seconds to complete the process |
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| Bhuna, Bhoona |
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A Bhuna is a fairly dry fried curry containing onions and spices. It tends to be medium hot and fairly palatable to the uninitiated. Like Dopiaza, but less onions. |
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| Korma, Kurma |
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Korma is the definitive mild curry on the Indian restaurant menu. It is typically prepared with butter and thickened with single cream and coconut milk to give a very, very mild creamy sauce. |
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| Biryani |
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Biryani is a rice dish, cooked together with whatever meat or vegetable it is ordered with. The meat and vegetables are pre-cooked and then mixed with the pillau rice. It is usually served with a separate bowl of curry sauce. |
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| Dopiaza, Dupiaza |
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Do means “two” and Dopiaza means something like “double onions”. Typically this is a fairly basic Indian restaurant curry, prepared as a Bhuna or Bhoona. |
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| Shami Kebab |
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Shami Kebabs are small round patties of minced lamb and lentils, cooked in a Tandoor oven. Sometimes they are exactly the same as the Sheek Kebab. |
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Balti - Indian Cooking Style |
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Balti is a style of cooking that developed in Birmingham twenty or thirty years ago. There are a number of theories on the origin of the term Balti, some say Balti describes the cooking pot and others say it refers to a style of cooking that evolved in Baltistan, somewhere on the North West frontier no doubt. I can’t actually say, but I’m willing to bet that what is served in a restaurant today, described as Balti, would be unrecognisable on the Indian sub-continent. |
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Indian Food Made Easy |
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Indian food is very tasty, tempting and spicy. No where else but in India you find such a great variety of dishes being served. Indian Food such as Gujarati Thali and Punjabi Dishes are House hold names everywhere in the world. Celebrities all over the world insist on Indian Cooking recipes using spices of great medicinal value to good living. Even in White House during Diwali , Indian Food recipes are in great demand. Don´t believe? Just try one of these Indian Food recipes mentioned above. |
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Rajasthani Recipes |
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Rajasthani cooking was influenced by the war-like lifestyle of its inhabitants. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking. In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, instead, to use more milk, buttermilk and clarified butter. The best known Rajasthani food is dal, bati and churma. |
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