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Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, though some curries do include curry leaves. Curry is also found in the native cuisines of many South East Asian and East Asian countries due to ancient contact with South Asia.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish colonizers, and sub-Saharan African slaves. As a territory of the United States, the culinary scene of Puerto Rico has also been moderately influenced by American cuisine.
Kebab, kabob, kebap, or kabab is roasted meat that originates from the Middle East. Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Cambodian cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
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Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.
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Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
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The cuisine of Mauritius is greatly influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. Mauritian cuisine is a blend of African, Chinese, European and Indian influences in the history of Mauritius. Most of the dishes and culinary traditions are inspired by French culture, former African slaves, Indian workers and Chinese migrants that arrived in the country during the 19th century. Over the years, communities found in Mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of Mauritian cuisine. While some popular dishes and desserts are consumed by Mauritians of all ethnic groups or communities, there are also forms of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. Local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community. French cuisine is very popular in Mauritius. Sino-Mauritian cuisine is one of the most prevalent in the restaurants throughout the island.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Chinese Latin American or Chino-Latino cuisine, associated with Asian Latin Americans of Chinese origin, combines elements of Chinese cuisine with other Latin American influences. It is found in Chinese communities and Chinatowns across Latin America, including Peru and Cuba. It has spread to the United States with the migration of Asian Latin Americans, particularly the migration of Chinese Cubans to New York City.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa. Nowaday, not only Indo people consume Indo cuisine, but also Indonesians and Dutch people.
References
- ↑ Ford, Coreena; Guillot, Toni (31 January 2023). "Middlesbrough restaurant Manjaros is expanding to Newcastle - and is taking the parmo with it". TeessideLive. Gazette Media Company. Archived from the original on 31 January 2018. Retrieved 19 March 2019.
- ↑ "manjaros poised bring quality affordable food 'famous sauce' darlington".
- ↑ "manjaros open second teesside restaurant".
- ↑ Price, Kelley (4 October 2022). "One of Teesside's best-loved restaurants planning to open new venue". TeessideLive. Retrieved 27 March 2023.
- ↑ Duke, Simon (5 July 2018). "Review: Is Manjaros really the King of Parmos? We visit its Newcastle restaurant". ChronicleLive. ncjMedia Ltd. Archived from the original on 5 July 2018. Retrieved 20 March 2019.
- ↑ "Manjaros". Manjaros. Middlesbrough. Retrieved 21 March 2019.
- ↑ "Kitchen-hand Efreeqi Siddig cleared of restaurant murder". BBC. 12 June 2018. Archived from the original on 20 March 2019. Retrieved 20 March 2019.
- ↑ Johnson, Ian (10 November 2017). "Popular Middlesbrough restaurant Manjaros given one-star food hygiene rating". TeessideLive. Gazette Media Company. Archived from the original on 3 March 2018. Retrieved 20 March 2019.