 | |
 Cover in spring 2007 | |
| Editor | Humayun Hussain |
|---|---|
| Staff writers | Antony Lopez |
| Categories | Food, catering, business |
| Frequency | Bi-monthly |
| Publisher | Ajay Patel |
| Founder | Iqbal Wahhab |
| Founded | 1994 |
| First issue | September 1994 |
| Company | Periodical Publishing Association |
| Country | United Kingdom |
| Based in | Fulham, London |
| Language | English |
| Website | www |
Tandoori Magazine is a British bi-monthly trade magazine for the South Asian food and catering industry. [1] [2]
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.
Naan is a leavened, oven-baked or tawa-fried flatbread, which is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.
Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries.
Pakistani cuisine can be characterised as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. The country's various cuisines vary across the country. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce options reason for the uniqueness of pakistani cuisine.
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.
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.
Mattar paneer, also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce, spiced with garam masala.
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.
Mirza ghassemi or mirza qassemi is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region. It is known as Persian eggplant dip in Western countries.
Tandoori Nights is a television sitcom that was broadcast on Channel 4 between 1985 and 1987. It consisted of two series of six episodes each. The series was directed by Jon Amiel and written by Farrukh Dhondy. It is the story of two rival restaurants in London, and starred Saeed Jaffrey, Tariq Yunus, Rita Wolf and Zohra Sehgal. It was Channel 4's first Asian comedy series.
Patrick Lawrence Chapman was an English food writer, broadcaster and author, best known for founding The Curry Club.
Tandoor bread refers to a bread baked in a clay oven called a tandoor.
A tandoor is a large urn-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.
Atique Islam Choudhury is an English restaurateur and chef.
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.
Curry, a spicy Asian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookery books of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala, was created in Britain, and has become widespread enough to be described as the national dish.
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