Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in 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.
Tandoori chicken is a Punjabi 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.
Vir Sanghvi is an Indian print and television journalist, author, columnist and talk show host. He has been a member of many professional, academic and government bodies including the National Integration Council. Currently, he is a member of the Broadcast Content Complaint Council (BCCC), a body that regulates content on entertainment TV channels and Co-Founder/Lead Food Critic at EazyDiner. He is an opponent of the Hindutva ideology.
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. 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.
Old Delhi is an area in the Central Delhi district of Delhi, India. It was founded as a walled city named Shahjahanabad in 1648, when Shah Jahan decided to shift the Mughal capital from Agra. The construction of the city was completed in 1648, and it remained the capital of Mughal India until its fall in 1857, when the British Empire took over as paramount power in the Indian subcontinent.
Daryaganj is a neighbourhood of Delhi inside the walled city of Old Delhi. The "darya" refers to the river Yamuna which was just outside the walled city. Daryaganj is one of the three sub-divisions and also the administrative headquarters of the Central Delhi District. It starts at Delhi Gate, at the edge of Netaji Subhash Road, which goes towards Red Fort.
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.
Bukhara is a restaurant at The Luxury Collection ITC Maurya Hotel in New Delhi, India. It was established in 1977.
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.
Zambar is a restaurant in Gurgaon, Haryana, northern India, which serves South Indian cuisine. Zambar is situated on the third floor of Ambience Mall in Gurgaon, in a restaurant which is shaped like a long boathouse.
Punjabi tandoori cooking was born out of the clay oven known as the tandoor. According to Macveigh [2008] the Punjab tandoor originated in the local region. It is a clay oven and is traditionally used to cook Punjabi cuisine, from the Punjab region in Pakistan and northwestern India. It is traditional to have tandoors in courtyards of homes in the Punjab to make roti, naan and tandoori chicken. In rural Punjab, it is also traditional to have communal tandoors.
Colleen Taylor Sen is a Canadian–American translator and author specializing in Indian cuisine. She has written eight books, many articles and has also contributed entries to encyclopedias.
Paneer makhani is an Indian dish of paneer, originating in New Delhi, in which the gravy is prepared usually with butter (makhan), tomatoes and cashews. Spices such as red chili powder and garam masala are also used to prepare this gravy.
Kundan Lal Jaggi, was an Indian chef and restaurateur based in New Delhi. Kundan Lal Jaggi is the inventor of butter chicken, and 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.
Kundan Lal Gujral was an Indian chef and restaurateur based in New Delhi. He, along with Kundan Lal Jaggi invented several Indian dishes which have since become popular worldwide, including Butter chicken, Paneer makhani, Tandoori chicken and Dal makhani. He was the founder of the restaurant chain Moti Mahal Delux.
Monish Gujral is an Indian Columnist, Restaurateur, Chef, Author, and Food blogger, and talk show host. He is the chairman of Moti Mahal. He is a Member managing Committee, NRAI- National restaurant committee of India. He is the countries foremost food- writers and has bee columnist with leading newspapers- HT City, The Hindu and at present he is the columnist with the new Indian express. He is the first Indian chef invited to the legendary institute the cordon bleu in Paris to demonstrate Indian culinary. He has hosted many cookeries shows on television for NDTV and Doordarshan. Recently He hosted T.V serial called "Health Mange More" on FOOD FOOD channel.
Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. India is the largest consumer and producer. Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala. Vir Sanghvi writes that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form. Chefs even use Kashmiri chillis as a substitute for dishes with Goan Peri-Peri masala.
