Curry is an international dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese and followed by the Dutch and British. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.
Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries.
Urad bean or black gram is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the Phaseolus to the Vigna genus. The product sold as black gram is usually the whole urad bean, whereas the split bean is called white lentil. It should not be confused with the much smaller true black lentil.
Rogan josh, also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir.
Korma or qorma is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.
Sadya, also spelt as Sadhya, is a meal of Kerala origin and of importance to all Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf as lunch. Sadya is typically served as a traditional feast for Onam and Vishu, along with other special occasions such as birthdays, weddings and temple festivals. In Brahmanical tradition, the term "sadya" (सद्य) in Sanskrit means "immediate," "soon," or "quickly." It is derived from the root "sādhyā" (साध्या), meaning "achievable" or "attainable." In South Indian cuisine, especially in Kerala, "sadya" came from the concept of 'immediate brahmanical feast'.
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Psammogeton involucratus is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. It is also used as a spice in Bangladesh. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka.
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.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Kadhi or karhi is a yogurt-based dish originating from Rajasthan, india. It's made by simmering yogurt with besan and indian spices until it forms a thick, tangy gravy. Sometimes, it's also mixed with pakoras. It is often eaten with cooked rice or roti.
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices.
Chaṛachaṛi / Chorchori is a unique char-flavored mixed vegetable dish of India and Bangladesh, found primarily in Odia and Bengali cuisine of the Indian subcontinent.
Chaas is a curd-based drink popular across the Indian subcontinent. In Magahi and Bundeli, it is called Mattha. In Rajasthani it is called ghol, in Odia it is called Ghol/Chaash,moru in Tamil and Malayalam, taak in Marathi, majjiga in Telugu, majjige in Kannada, ale in Tulu and ghol in Bengali. In Indian English, it is often referred to as buttermilk.
Baigan bharta, also spelled bainganbharta or baigan chokha is an Indian dish prepared by mashing or mincing grilled eggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef. Traditionally, cooking the eggplants over charcoals, inside of a tandoor, barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with a smoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Bhurta, vorta, bhorta, bharta or chokha is a lightly fried mixture of mashed vegetables in the cuisine of the Indian subcontinent.
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine.
In Indian cuisine, dal, pappu, or paruppu are dried, split pulses that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.
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.
