English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
A dhaba is a roadside restaurant in the Indian subcontinent. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region of the state of Karnataka.
Veeraswamy is an Indian restaurant in London, located at 99-101 Regent Street. It was opened in 1926 by Edward Palmer, an Anglo-Indian retired British Indian Army officer, the grandson of an English general and an Indian princess. It is the oldest surviving Indian restaurant in the United Kingdom. In its early years, Veeraswamy served Anglo-Indian cuisine, but in recent decades, based on the popularity of authentic Indian food in the UK, has served a menu of regional Indian cuisine, including dishes from Punjab, Lucknow, Kashmir, and Goa. Edward Palmer used the name E. P. Veeraswamy for his food business and the book; Veeraswamy was his grandmother's family name. Initially it was spelled Veerasawmy, it became Veeraswamy because of a printing error.
South Indian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region.
Hyderabadi cuisine, also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India.
Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream.
Lauren Wildbolz, is a Swiss vegan culinary expert, cook, entrepreneur and author of vegan cookbooks. The main topics of her work include veganism, organic and environmentally friendly food as well as animal welfare and the future of nutrition.
Jelmoli is a department store in Zürich, Switzerland. It is one of the oldest and best known in the world. It introduced features such as no-haggle pricing and a mail order catalog. It is located along the famous Bahnhofstrasse in Zürich.
Rote Fabrik is a former factory in the Wollishofen neighbourhood of Zürich, Switzerland. It is now used as a music venue and cultural centre. It is so named because the buildings are made of red brick, but also because left-wing parties were part of the campaign to turn the location into a cultural centre.
Greek-American cuisine is the cuisine of Greek Americans and their descendants, who have modified Greek cuisine under the influence of American culture and immigration patterns of Greeks to the United States. As immigrants from various Greek areas settled in different regions of the United States and became "Greek Americans," they carried with them different traditions of foods and recipes that were particularly identified with their regional origins in Greece and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide. Greek-American cuisine is especially prominent in areas of concentrated Greek communities, such as Astoria, Queens and Tarpon Springs, Florida.
Indian cookbooks are cookbooks written in India, or about Indian cooking. Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking and spices play a major role as well.
Kundan Lal Jaggi was an Indian chef and restaurateur based in New Delhi. Kundan Lal Jaggi is the inventor of butter chicken, dal makhani, paneer makhani and the founder of the Moti Mahal restaurant along with his partners Kundan Lal Gujral and Thakur Das Magu in 1947 in Daryaganj, Delhi.
Jaspal Inder Singh Kalra, better known as Jiggs Kalra, was an Indian restaurateur, food columnist, television host, and author. He was popularly known as the "czar of Indian cuisine" and "tastemaker to the Nation."
Corn schnitzel is an Israeli fried corn dish and variant of Israeli schnitzel that is especially popular among vegetarians, vegans, Kashrut keepers and children.
