Butter Chicken is an Indian dish of chicken in a mildly spiced curry sauce and is served both in India and in Indian restaurant worldwide. The dish has its origin in authentic Punjabi cuisine and legend has it that the recipe was created by the Moti Mahal restaurant in Delhi. Preparation The chicken must be marinated for several hours […]Read More
Indian cuisine encapsulates a broad array of regional dishes, inheriting aspects of religions, cultures and ethnic diversity. The Indian subcontiment is huge, with great variations in soil types, rainfalls & temperature profiles, slope, aspect and drainage. Thus, crops are equally diverse, with variations in availability across regions. Recipes also use locally available spices, herbs, vegetables, and fruits. Added to that, recipes are influenced by religious and cultural nuances.
Foods have been melded by Hindu and Jain beliefs, a good example of which is vegetarianism, popular in Indian society.
Islamic influences date back to Mughal and Delhi Sultanate rulers, and Persian (Syrian) trade and interactions impacted on both North Indian and Deccani cuisine forms.
Over the centuries, foreign invaders, traders and colonial rulers resulted in the introduction of new food types and eating habits. The staple potato, an essential ingredient in many northern Indian recipes, came via the Portuguese. Indian cuisine has also shaped history – the spice trade to Europe is frequently quoted as the root cause of Europe’s Age of Discovery. Indian food forms have had an impact across Southeast Asia.
Indian Cuisine, Indian Food, Indian Recipes
Parsi cuisine is often a mix hot and sweet, and in this dish, succulent mutton chunks are cooked with tomatoes, onions, jaggery* and vinegar. Like the renowned Dhansak**, Sali Boti is another famous Parsi dish. You will find it everywhere because mutton is a staple in the Parsi diet. Sali Boti is not only delicious, […]Read More
Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken or pork may be substituted for beef. This Indian recipe is both savory and spicy, a delicious combination and is as good or better than anything you might buy. Ingredients 18 servings 2 large potatoes, peeled 1 cup frozen peas, thawed […]Read More
Whilst naan bread is traditionally cooked in an Indian tandoor (earthern) oven, that need not deter you from making naan in your oven at home. An excellent alternative to an oven is a hooded gas BBQ. Naan bread is best served hot, accompanied with traditional Indian / Pakistani / Bangladeshi dishes. Naan goes well with […]Read More
Authentic Indian meat recipes are a special a treat, from succulent chicken recipes and spicy meat dishes to simple mango chutney and Indian breads… Recipes for cooking meat from India’s best regional cuisine, you will find recipes for mutton, lamb, pork and beef… Bombay Duck Chili Fry Serves 4 Ingredients 8 Bombay ducks (see note […]Read More
Kashmiri Gustaba from Brent Thompson Description The recipe originally came from a Kashmiri cookbook that Brent came across while living in India. Ingredients 750 gms lamb, lean (or mutton) 250 gms lamb fat (less for the fatty lamb available in the U.S.A.) 2 tsp. cayenne 2 tsp. fennel seed 1 tsp. ginger powder 1 tsp. […]Read More
Popular Indian Desserts recipes such as Gulab Jamuns, Khee and Besan Burfi are included in our Indian recipe collection, along with cooking tips. Tasty and easy to prepare recipes for making a rage of desserts and sweets… Kheer Kheer 2 Sewian Mango Ice Cream Carrot Halwa Kheer Shrikhand Benne Biscuit Besan Milk Burfi Honey Glazed […]Read More
Garam Masala Bengali Garam Masala Coconut Chutney North Indian Coconut Chutney (Thengai Thigayal)South Indian Tamarind Chutney Tomato Chutney Cashew Nut Chutney Cilantro Chutney Malabar Curry Powder Chile Mustard Relish (Bengali Kasundi) Mango Chutney (Corom Chatni) Mint And Coriander Chutney Spiced Fruit Chutney Ambarella and Raisin Chutney Anchovy Relish Curry Powder (Garam Masala) by Mimi Rippee […]Read More
These Indian vegetarian recipes may not all be strictly vegetables… Some recipes have eggs, milk and cheese products included. Aloo-Pyaz Ka Paratha Ingredients 1 Lb. Large russet potatoes boiled (that is 2 big potatoes or 4 medium sized) 1 medium onion, finely chopped 1 green chili, finely chopped 1-inch piece ginger, finely chopped ½ tsp. […]Read More
Gobi Aloo (Cauliflower And Potatoes) This recipe livens up ordinary cauliflower and potatoes into something quite different. Ingredients 1 Large cauliflower 3 Medium sized potatoes 1/2 large Onion sliced thinly in long slices 1 tsp Mustard seeds 2 or 3 pods Cardamom 1 tsp Coriander 1 tsp Cumin seeds 1/2 tsp Turmeric 1 Bayleaf 3 […]Read More