A Guide to Ordering Indian Food: Indian Menu Terms & Dishes (Part-I) A Guide to Ordering Indian Food: Indian Menu Terms & Dishes (Part-I) In my previous post- A Guide to Ordering Indian Food: What You Need to Know Before You Order I started you off with the basics of Ordering from an Indian Menu, the components of an Indian Meal and how it’s served to access how much to order. In this post I’ll cover roughly what some of the names you may come across on an Indian Menu and their meanings which will help you decide what you’d like to Order the next time your at an Indian restaurant. The Names of Indian Dishes The naming of Indian foods is not nearly as complex as it looks or sounds!

The dishes are often named by the cooking process involved in preparing them (like Tandoori Chicken), or from the place the food originated from (like Kashmiri Aloo from the Kashmir region), or the culture it was adapted from (like Mughlai Biryani which comes from the famous Mughal culture), or the main ingredient in it (like Chicken Adraki which is made with mainly ginger and chicken)or the texture or dominant flavor of the finished dish (for example Reshmi Kabab with literally means Silken or smooth referring to the succulent bits of chicken or Achaari Murg with its pickle-style flavors). Indian Menus generally list dishes as two word options, usually the first word telling you what is cooked, the second word describing how it is cooked or any of the above references. General Terms Translated Murg or Murgh: is the Hindi word for Chicken Gosht or Gosh: is the Urdu word for meat mainly lamb, beef or mutton (which is goats meat…more commonly used across Indian instead of lamb). In India with it’s vast majority of Hindu’s that don’t eat beef it is usually means mutton or lamb.

Keema/Kheema: is the Hindi word for mince (it could be mice chicken, mutton, lamb or beef) Aloo: is the Hindi word for Potato Mutter: is the Hindi word for Peas Palak: is the Hindi word for Spinach Chole or Channa: is the Hindi word for Chickpeas. Malai: is the Hindi word for Cream. It signifies a dish thickened or enriched with fresh Cream. Ghee: is the Hindi word a type Clarified Butter Chai: is the Hindi word for Tea with milk Common Dishes on Indian Menu’s Appitizers or Starters Indian Appetizers or starters as they are known are usually dry dishes that come in bite sized portions on a platter. The following dishes are often found on Indian Menu’s under Starters. Tandoori Kebabs These are marinated meat pieces cooked on metal skewers in an Indian clay oven called tandoor, which is where the word tandoori comes from. The secret of the marinade is the use of yogurt which binds the spices to the meat and acts as a tenderizer. The most popular Tandoori dish is the Tandoori Chicken.

Other tandoori dishes you’ll find on the menu include Malai Kebab (creamy kebab), Reshmi Kebab(meaning succulent kebab) and Sheekh Kebab(spiced mince meat kebab). Tikka Tikka means bits or chunks. A marinade made with spices and yogurt, often used on cubes of chicken or paneer (Indian cottage cheese), Tikkas are often mild due to the yogurt. The pieces marinated in a Tikka Masala(spice mix) are also cooked in a tandoor. Pakoras or Pakodas Crunchy batter fried fritters of various vegetables like cauliflower, Spinach, potato, eggplant, capsicum or whole chillies, onion or paneer (Indian cottage cheese). The batter is usually made of besan (gram flour) and a few spices. The vegetables are dipped in the batter to coat them completely and then deep fried. It’s served with a chutney or ketchup. Papad The Papad or Papadum as it’s also known can best be described as a type of Tortilla. Typically it is made from lentil, chickpea, black gram or rice flour.

The dough of a Papad is shaped into a thin, round flat breads and then dried (traditionally in the sun) and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. It can be served plain as a crunchy snack or is sometimes topped with a kind of salsa of tomato, onion, coriander and chilli which is called Masala Papad. Tikkis Not to be mistaken with tikkas, Tikkis are small cutlets or patties made from mashed or diced vegetables and bound with potato and bread. Sometimes they are coated with egg or bread crumbs or just plain deep fried or pan pried. The result is small sized cutlet which is served with different chutneys. Popular Tikkis you’ll most likely find on the menu include Paneer Tikki made from Cottage cheese and potato, Aloo Tikki made with potato other veggies like carrots peas, beans and spices. Hara Bara Kebaba popular starter dish is actually a Tikki though it’s called Kebab. It’s made of green vegetables and peas.

Main Dishes As mentioned above the names of Indian dishes mainly come from cooking process involved in preparing them or the the main ingredient in it or the region it comes from. So here’s what some of the names you may come across on a menu mean: Masala This word typically means spice mix so recipes for Masala dishes can be as varied as the chefs that cook them! They can therefore range from medium to really hot but will usually have a thick, not very substantial gravy. Karahi or Kadhai/Kadai This style of cooking gets its name from the wok-like dish known as Karahi it is cooked in. In Karahi/ Kadhai dishes the main ingredient is usually marinated in a yogurt and spice sauce and then stir-fried in a Karahi with sliced onions, bell peppers, ginger, garlic and chopped tomatoes. Karahi dishes range from medium to very hot and have medium amounts of gravy. Spices to expect are coriander, cumin, chilli and garam masala. Korma or Quorma Korma is a creamy mild sauce, usually made with yogurt, cream and occasionally nuts and coconut milk.

It is Mughlai dish from North India is typically made by marinating the main ingredient in yoghurt and spices like ginger and garlic. It is then cooked in its own juices and a gravy made of onions, lots of tomatoes, green chillies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc. Kormas can range from mild to medium hot. Bhuna, Bhoona or Fry This means “to stir-fry or sauté”. Many Indian dishes require spices to be lightly fried or Bhoono-ed to release their aroma and flavors and prevent them from having a ‘raw’ taste. Bhuna dishes can range from mild to hot. Bhuna dishes are characterized by the fact that the meat or vegetable used is cooked in its own liquids and no extra water is added. This makes for medium amounts of thick gravy that go well with both wet and dry dishes. Saag The word Saag is mostly used in connection with leafy greens like spinach, fenugreek, mustard greens and dill. In India, Saag is not just cooked by itself but often combined with great success with all kinds of meat, fish and vegetarian ingredients.

The greens in these dishes may be chopped fine and cooked or cooked and creamed. Saag dishes are mostly mild with a medium amount of gravy. They’re not the most aesthetically pleasing to look at with it’s green color but it’s healthy and most of the time you wouldn’t believe their green leafy vegetables. Achaari Made with spices similar to those that go into Indian pickles, Achaari dishes can be medium- to very hot and most often will have a tangy flavor. Expect spices like chilli, fennel, mustard, carom seed (or Bishop’s weed), cumin etc. These dishes will be on the drier side with minimal gravy so it’s best to make you second main dish a gravy dish. Makhani/Makhni This name comes from the word Makkhan which means butter! These typically North Indian dishes are therefore cooked in butter and have substantial creamy gravy in which tomatoes play a predominant role. Makhni dishes are usually mild to medium hot and made with chicken, vegetables or lentils. Butter Chicken also known as Murgh Makhani is probably the most well known makhani dish of all times. Malai This word means cream.

Malai dishes have a good amount of creamy, cream-based gravy. This gravy is mild and usually made with onions, tomatoes, ginger and garlic to which spices like coriander, cumin, garam masala etc are added. Cream is added to the dish as a finishing touch. Expect the dish to be mild and team it with a hotter, relatively drier main dish. Kashmiri This style of cooking comes from Kashmir in North India and is characterized by rich, creamy gravies made up of spices, nuts and dried fruit teamed with milk and cream! The result is delicious mild dishes that go well with rice preparations. Expect fragrant spices like cinnamon and cardamom. The gravy is often mildly sweet as sometimes sugar is added to the dish or the raisins and dry fruits tend to sweeten the dish. Jalfrezi This tasty style of cooking came about in the days of the British in India. ‘Jal’ means hot and ‘frezi’ means fry, so it essentially a stir-fry with little gravy. Usually a meat like chicken, lamb or beef, or vegetables is stir-fried with green chillies, bell peppers, onions and tomatoes and then cooked in its own juices.

Dopiaza/ Dopyaza This term means two (do) onions (piaza) or double onions. This Mughlai (Mughal style) dish is usually prepared with lots of onions – pureed onions that makes up a thick gravy to which the main ingredient is added and the other that is added raw and cooked with the main ingredient or stir-fried till caramelized. As onions contain high amounts of natural sugar they caramelize when they are fried and render a slight sweetness to the dish. Onions are also used as a garnish. Mughlai Mughlai cuisine is a result of the Mughal rule in India. Food was rich and cooked with aromatic spices, nuts and dried fruits. Most Indian restaurants interpret this as mild to medium-hot cream and nut based gravies, rice dishes with lots of nuts and dried fruits. Saffron is a key ingredient used to flavor these dishes along with whole spices. Vindaloo Hot Vindaloo dishes have their home in coastal Goa in western India. The Vindaloo spice mix is made by grinding lots of dry red chillies and whole spices like cinnamon, cloves and cumin in vinegar.

Vindaloos have plenty of gravy and are usually made with pork but can also be cooked using beef, chicken fish or lamb. The result is a tangy and spicy dish that goes well with bread. Dum This is a style of cooking that originated in the North. Dum means pressure and implies that the dish is cooked to a certain stage and then the vessel sealed to pressurize the contents and cause them to slow-cook (for hours sometimes) in their own juices. Dum dishes can range from mild to hot and usually have a medium amount of gravy. This method of cooking is used to prepare rice dishes as well. Madras Probably called Madras curries to identify them with their home in the south of India, these are really hot curry dishes. Madras curries team lots of pepper and chilli with onion, tomato, curry leaves and mustard and have a good amount of gravy which is why they go well with plain boiled rice. 23 Classic Indian Restaurant Dishes You Can Make At Home 23 Classic Indian Restaurant Dishes You Can Make At Home Give your takeout delivery guy a break. You can make great Indian food at home.

pinchofyum.com Think of aloo tikki as delicious Indian potato fritters. These appetizers or snacks are made with mashed potatoes and a variety of spices, formed into patties, then fried in oil. You’ll find them sold on the streets of Northern India and on the menu of your local takeout. Try making it at home with the recipe here . ID: 3872856 frugalfeeding.com This quintessential Indian condiment is used to top many Indian appetizers and is made with mangoes, vinegar, sugar, and spices. Mango chutney is probably the most recognizable chutney, and the most widely available, but chutneys can be made from a number of other ingredients including mint and tamarind. Try making it at home with the recipe here . ID: 3872862 James Roper / saveur.com Think of samosas as being an Indian version of empanadas. These are a favorite appetizer made with with a flaky pastry enveloping a hearty filling of potatoes and vegetables. They’re folded into triangles, fried, and served with chutneys. Try making it at home with the recipe here .

ID: 3872864 budgetbytes.com Raita is your best friend if you’re having Indian food for the first time. Not exactly sure how spicy your dish is going to be? Think you might not be able to handle it? Have no fear. Raita’s got your back. This cooling cucumber-mint yogurt sauce will dial down the heat if things get too hot. Try making it at home with the recipe here . ID: 3872938 Momos are simply Indian dumplings. The spices used in the filling and sauce are more characteristic of Indian cuisine than Chinese cuisine, but like dumplings, momos are steamed or fried and come with a variety of vegetable and meat fillings. Try making it at home with the recipe here . ID: 3872939 Shri / food52.com Pakora and bhaji are two terms for vegetables that are battered and deep fried, kind of like tempura. Onion is one of the most popular varieties of pakora and bhaji, but other vegetables are prepared the same way. That’s a pretty convincing way to get your 3-5 a day. Try making it at home with the recipe here .

ID: 3873998 cookrepublic.com Palak paneer is what Popeye would eat if he ate Indian food. It’s cooked spinach with a soft, fresh white cheese called paneer, and it’s amazing. You might also know this dish as saag paneer. “Palak” is the Hindi word for spinich, while “saag” means greens, so the two terms are somewhat overlapping. Try making it at home with the recipe here . ID: 3872949 vegrecipesofindia.com Chana dal is a dish consisting primarily of split chickpeas stewed with spices such as turmeric. Dal also refers to other legumes such as peas, kidney beans, and lentils, and it’s possible you might also find these varieties on your restaurant menu. Try making it at home with the recipe here . ID: 3872973 veganricha.com Aloo gobi is a flavorful dish made with potatoes and cauliflower that are cooked in garlic, ginger, turmeric, and other spices. It’s typically on the spicier side and is drier because, unlike many main dishes, it isn’t served as a stew or in a sauce.

Try making it at home with the recipe here . ID: 3872977 lecremedelacrumb.com Traditionally, tandoori chicken is roasted in a clay oven called a tandoor. The chicken is marinated in yogurt and spices overnight before it goes in the tandoor on long skewers. If your kitchen or takeout spot doesn’t have a clay oven, a grill or broiler will do the trick. Try making it at home with the recipe here . ID: 3873030 chewoutloud.com Chicken tikka masala is a classic Indian takeout dish and a prominent feature of Indian as well as British cuisine. It’s so popular that it’s even been called, unofficially, the “national dish of the U.K.” Pieces of tandoori chicken are cut up and stewed in a rich, spicy tomato-based sauce consisting of a spice mix called garam masala. If it’s your first time having Indian food, this is a good one to start with. Try making it at home with the recipe here .

ID: 3873003 Nags / cookingandme.com Butter chicken is very similar to chicken tikka masala, but whole, bone-in pieces of chicken may be used. In most cases, however, chicken tikka masala and butter chicken are nearly interchangeable. Try making it at home with the recipe here . ID: 3872980 jamieoliver.com Lamb rogan josh originally comes from Pakistan and the Kashmir region of Northern India and is available today at most Indian takeout restaurants around the world. After the meat marinates in yogurt, garlic, and ginger, it’s cooked with onions, peppers, and loads of spices. Cardamom, cloves, cinnamon, coriander, fennel seeds, garam masala, and the list goes on. Try making it at home with the recipe here . ID: 3872985 Landon Nordeman / saveur.com Vindaloos are characterized by a thinner, typically tangier sauce made with a splash of vinegar. These dishes also typically tend to be on the spicier side with a blend of hot chilies in the mix, so proceed with caution. Try making it at home with the recipe here .

ID: 3872991 View this image › Penny De Los Santos / saveur.com If spicy food isn’t your game, korma might be a safer bet. This curry dish is often made with coconut milk and ground up almonds or cashews, which give the sauce a pleasant nutty flavor and smoothness. The mildness of the sauce lets the aroma of milder spices shine. Try making it at home with the recipe here . ID: 3872995 The Curry House - Glossary of Indian Restaurant Curries Glossary of Indian Restaurant Curries balti Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" (i.e. a cooking pan) and some say the style of cooking is indigenous to an area of northern Pakistan known as Baltistan. A balti pan is basically a karahi which has the shape of a Chinese wok but with 2 small round handles on either side of the pan instead of one long handle. In specialist "Balti Houses" the balti is a meal in itself which contains both meat and vegetables and is eaten straight from the karahi using curled up pieces of nan bread.

In standard Indian restaurants the balti is more of a stir-fried curry containing plenty of fried green peppers and fresh coriander ( cilantro). Medium hot. bhuna Bhuna is first and foremost a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The dish "bhuna" is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep strong flavours but very little sauce. The restaurant bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers ( bell peppers) and shredded onions. Usually medium hot although I have had some pretty hot ones in my time. biryani Biryani is not a curry at all but the curry connection comes from the mixed vegetable curry with which it is served in most Indian restaurants. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. The cooks to the Moghul emperors took the biryani and transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients.

Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat permeate the rice. In the Indian restaurant, however, all the dishes are made to order and the poor chef has to find a way of preparing the biryani in double quick time. So the restaurant biryani is often just pilau rice stir fried with chicken or lamb which has been cooked as an extra dry bhuna. The restaurant biryani is usually garnished with almonds and sultanas ( golden raisins) and is accompanied by a mixed vegetable curry to add a little juiciness to the rice. Mild. dhansak A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak will made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice.

Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures. But if the "sweet" in your restaurant dhansak is provided by the addition of pineapple then, in my opinion, you should order something else. dopiaza The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "2 onions" or "double onions". Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion are added towards the end of the cooking. Medium hot. jalfrezi Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry".

The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But the restaurant jalfrezi is not a version of the Anglo-Indian dish. Oh no. The Indian restaurant chef uses the jalfrezi method to stir-fry green peppers, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the restaurant menu. korai Many Indian restaurants had a balti-style curry on their menu long before the rise in popularity of balti cooking in the UK. They did not call the curry a balti but rather a korai or karahi and many restaurants still carry one on their menu. Both the balti and korai contain stir fried meat and vegetables and both take their name from the utensil in which they are cooked. Because korai is a style of cooking rather than a traditional recipe the curry house versions can vary considerably from restaurant to restaurant.

It can be medium or hot and will usually contain green peppers, tomatoes and onions. korma A traditional korma will have a long slow cooking. In fact, korma is not one particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as "korma". Many kormas call for the meat to be marinated in yoghurt and then the meat plus marinade are braised on a very low heat until all the juices condense down into a thick sauce. The restaurant chef has to cook to order so doesn't have time for long, slow cooking. The korma you find in Indian restaurants usually contains ground almonds, coconut and thick cream. It is often described on restaurant menus as being "very mild" but a good korma should not be bland. Madras The curry house Madras is a restaurant invention which started life as simply a hotted up version of the standard restaurant curry. Because it is a restaurant invention rather than a traditional recipe the Madras can vary considerably from one restaurant to another.

The restaurant Madras can be hot or very hot, red or brown, a hotter version of a plain curry or quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced . It is the standard restaurant hot curry. Moghul masala The Moghul dynasty ruled much of the Asian sub-continent for 3 centuries and left behind a fabulous legacy not just in art and architecture but also in sumptuous cuisine. There is no one Moghul style but the usual restaurant interpretation is rich and creamy. The curry house Moghul masala contains plenty of ginger, ground almonds, yoghurt and cream. Some restaurants offer a Shahi Moghul dish which is garnished with a small omelette flavoured with chopped coriander leaves. Mild to medium. pasanda Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced and marinated lamb fillets. It is sometimes called lamb badam pasanda because the dish contains ground almonds, the "badam" of the title. The restaurant pasanda is usually quite mild and contains ground almonds, cardamon pods, purÃ©ed tomatoes and cream.

patia Like it's more famous cousin, dhansak, patia is a Parsee dish. A traditional Parsee patia is made with fish cooked in a dark vinegar sauce. The restaurant patia is hot, sweet and sour in equal measure. The restaurant patia grew popular as a starter using prawns ( shrimps) as the main ingredient. Many restaurants now offer the patia as a main course as well and give you the choice of a prawn, chicken or lamb version. It is usually garnished with fried tomato pieces. rogan josh Rogan josh is another all time favourite on the curry house menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic rogan josh will be made with lamb and may, at its most elaborate, contain dozens of spices. The Kashmiri and Punjabi versions do differ (the Kashmiri does not traditionally contain onions or garlic) but they are both highly spiced and share a deep red colour derived from the liberal use of dried red Kashmiri chillies. The curry house rogan is also red but the colour comes from red peppers and tomatoes rather than Kashmiri chillies.

The restaurant rogan is characterised by its garnish of tomato pieces and fresh coriander. It is usually medium hot. saag Saag gosht is a classic curry traditionally made with spinach and lamb. Saag is, strictly speaking, a general term for tender green leaves such as spinach, mustard greens and fresh fenugreek leaves. If you were talking about spinach on its own it would be called palak. Many restaurants these days will offer a chicken or a prawn alternative to lamb and so the dish will show on the menu as just "saag" or "palak" omitting the gosht (lamb) from the name altogether. The saag is usually served medium hot and is made in the bhuna style. tikka masala To my mind it is fruitless to enter the debate on the origins of the famous chicken tikka masala. If you want to remind yourself of the contending arguments then take a look at the essay on the subject "Is it or isn't it? - the chicken tikka masala story" by food historians Peter and Colleen Grove.

Chicken tikka masala is the all time most popular dish on the Indian restaurant menu and what the restaurant diner really needs to know is whether the restaurant is providing a good example of the dish. And what is a good example? Well, the chicken tikka pieces should be aromatic and slightly smoky from the tandoor. The masala sauce should be well spiced but not hot, rich and creamy and have a hint of coconut. Tikka masala usually has a deep red colour, gained from the use of artificial food colourings. vindaloo The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were "vinho", wine/wine vinegar, and "alhos", garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder.

Other restaurants have interpreted the "aloo" part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot. Top 25 tasty and popular dishes in India | Vahrehvah article Top 25 tasty and popular dishes in India Every thing about Top 25 tasty and popular dishes in India | Vahrehvah : Top 25 tasty and popular dishes in India Vah! After a very long time I am here rolling back my 22 years of experience in the food industry and working with more than thousands of recipes and dealing with million of lovable customers. All through my culinary journey, now I realize that there are around 50 popular dishes that are really admired or relished by food lovers and is demanded for at most of the restaurants. This makes me think that does Indian cuisine revolves around these 50 dishes? Not really, Authentic Indian Food has many crown jewels hidden in many homes in Indian towns and villages- that is the only one most important reason for me to start the website to bring them to all of you.

Having worked in Ethnic restaurants and regional Indian cuisine restaurants, I have always noticed that the top 25 dishes are present in every menu. Whatever the recipe would be, but these would be the most selling dishes and the customers demand for. This makes me feel that, these 25 popular dishes are the Gems of Indian food and have made a huge contribution in the Indian cuisine. But now I wonder why only certain dishes become very popular in restaurants?? It made me rethink many a times and then could conclude to a simple reason that its easy to duplicate the dish, easy to prepare, and there is always a standard recipe followed with more or less the same taste and flavor. Another reason that I could relate is, most of the ingredients used in these dishes are easily available throughout the year, so are available at every restaurant menu and served and demanded by customers. Now I would like to share with you the names of the Top 25 tasty and popular dishes in India that I discovered through my passionate journey for food and shall also get you familiar with the fine distinction of the dish. 1.

Biryani ( veg & non Veg) – Biryani is a set of rice based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. It is a very popular dish all over the World. 2. Butter Chicken – Chicken marinated overnight in yoghurt and spices mixture , cooked with a special Makhani sauce made of Butter, tomato puree and various spices that gives the dish its unique and delicious flavor. It is one of the most popular dishes among non vegetarians throughout the World. It is the pride of Punjabi cuisine. 3. Vindaloo & Rogan Josh – Is an aromatic variety of Indian Gravies , a curry dish of Lamb goat or other meats. 4. Tandoori Chicken – Chicken dish marinated in yoghurt and seasoned with tandoori masala. Tandoori chicken is a highly popular Indian Recipe , traditionally cooked in Tandoor (clay oven). 5. Idli - Dosa - Vada with Sambar – Popular South Indian breakfast made of fermented black lentils (de-husked) and rice accompanied with sambar (a vegetable stew or chowder based made with toor dal and tamarind). 6.

Palak paneer – A popular vegetarian dish consisting of Palak (spinach) and Paneer (cottage cheese) in a curry sauce. It is a traditional North Indian cuisine and is an integral part of the Punjabi cuisine. 7. Chole-Bhature – Is a combination of Chole (spicy chick peas) and fried Indian bread called Bhatoora (made of maida flour). It is added to Typical North Indian Menu and seems to be originated in Punjab. Its also a street food commonly eaten for breakfast. . 8. Dal makhani – Is delicacy from Punjab filled with rich protein and fiber. Lentils and beans traditionally cooked in a tangy masala with dollops of fresh cream added to give the rich finishing touch. It is the signature dish of Punjabi cuisine. 9. Malai Kofta – Malai refers to cream and the kofta are deep fried veggie balls together blend in a creamy Indian saucy curry. It is a North Indian speciality is the vegetarian version of the famous kofta (meatball) curries. It is also an authentic part of the Mughlai cuisine. 10.

Naan - Parathas – Are the most popular varieties of Indian flatbreads where Naan is oven baked and Paratha is made by whole wheat flour on tawa. Parathas are usually stuffed with vegetables. 11. Samosa and Pakodas – Popular appetizers/ snacks in India served at tea time or as a separate course before main meal. Samosa is a savory filling stuffed patty triangular in shape and deep fried whereas pakodas are fried snack across South Asia. 12. Pav Bhaji – Is consists of bhaji (a potato based curry) and the pav, garnished with coriander, chopped onions and a dash of butter. It is a fast food dish native to Maharashtrians and is popular in most metropolis areas in India. . 13. Panipuri -Chaats – It comprises a round, hollow puri, fried crisp and filled with a mixture of tamarind water, chilli, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one's mouth. A popular street snack also called as Gol gappa or gup chup. 14.

Kebabs – Is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used, cubes of fruit or vegetable are often threaded on the skewer as well. Typical vegetables include tomato, bell peppers, onions and mushrooms. 15. Lassi – Shakes – Is a popular and traditional Punjabi yoghurt based drink of India and Pakistan. Made by blending yoghurt with water and Indian spices flavored with ground roasted cumin. Sweet lassi is blended with sugar or fruits instead of spices. 16. Tea and Filter Coffee – Tea refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water and milk (optional) and flavoured Indian way with ginger and cardamom. Coffe is a popular brewed drink prepared from roasted seeds, commonly called coffee beans of the coffee plant. 17. Indo-Chinese Manchurian – Is from Kolkata, is now sold on every street corner in cities of India. 18. Poori-Halwa – Is a traditionally breakfast dish of South Asia. Halwa puri consists of two separate dishes, halwa, a sweet made from semolina and eaten with puri, a small circular deep fried flat bread.

19. Pickles – Mango/ Lemon – Indian pickles are consist of a large variety of pickled fruits and vegetables which are acidified with lime or lemon juice, or through lactic acid fermentation enabled by addition of common salt. The pickles also have various combinations of Indian spices and often oil. 20. Rasam – Tomato soup – Typically a South Indian dish, Rasam is a soup like dish known for its health benefits, lip-smacking taste and enticing aroma. It is beneficial to the health because of its digestive qualities. It is made of tomatoes, tamarind and dal. 21. Aloo gobi - Is a dry Indian and Pakistani dish made with potatoes, cauliflower and Indian spices. 22. Rasmalai-Rasgulla – Ras malai consists of sugary, cream to yellow colored balls of paneer soaked in malai flavored with cardamom. Rasgulla is a popular cheese based, syrupy sweet dish made from balls of Chhena (Indian cottage cheese) and semolina dough cooked in sugar syrup., originated in Kolkata. 23. Ladoos – A sweet dish made from gram flour, semolina, wheat flakes and many other flours. Often prepared on festive occasions.

24. Add your favourite. 25. Add your favourite May be, you will not find your favorite in the list, so I left last two for you to add-cheers! Penning this down has given me an opportunity to share my experience and get to know more about the ardent lovers of food and their favorite Indian dishes. You could always reach me at my below links: Indian Food Facts « Abbots Tandoori Indian Food Facts Indian Restaurants on holiday A lot of people mention the fact that when they go abroad and go to eat in an Indian restaurant and ask for a Chicken Madras, for example, the people in the restaurant abroad have no idea of what they want. Many of the names for the dishes served in Britain, were created by the original pioneers of the Indian restaurants in Britain, and have only true meaning in Britain. This is not true of all the dishes and there are some dishes that are universal since they are dishes that can be easily created in any country such as Biryani, Jall Massala or Jhunaki. The main difference between the food back in the Indian sub-continent and the Indian food in Britain is the local produce of the two different regions.

Onions, potatoes, tomatoes and chillies are available the world over, so dishes that contain only those ingredients, such as Jhunaki, should be available in an Indian restaurant in Orlando say. Most of the dishes that have names of cities from the Indian sub-continent are most probably British Indian restaurant names, such as Ceylon, Madras, Bombay etc. When Indian restaurants first appeared in the U.K. it would have been too much of a mouth-full for the British public to pronounce names of dishes such as Handi Gusth Sagwala or Murgi Dil-Khush. Vindaloo The traditional Indian restaurant dish that we serve in this establishment, and many others across Britain, which also was the title of a popular song for beered up lads in the nineties, is a dish whose name originated from the city of Goa. This dish over here is known as Vindaloo. The original Goan dish was called Vihna d’Aloo, which comes from the words wine and garlic. In this establishment, and many others around Britain, it seems that somewhere down the line, the original name and ingredients have been changed to what we know as a Vindaloo over here.

The Indian chefs in Britain interpreted the last part of the word to mean aloo – the word for potato. Hence you will find potato in a Vindaloo. We are sure that in Goa a Vinha d’Aloo is a very different dish in taste but still hot. Chillies You may not believe this, but it was the British that introduced chillies to India. Chillies originated from South America. Before chillies were introduced people in the Indian sub-continent used black pepper extensively in their cooking. Since their introduction, their popularity has crept into many of the modern ‘authentic’ Indian dishes. The influence of the British upon Indian food is therefore quite substantial and Indian food today is very different to what was cooked over 240 years ago, pre-colonisation. Chicken Tikka Massala A favourite dish for many years, this dish was created in Britain by a pioneer Indian chef of the time. The story goes that after the introduction of the tandoori oven to Britain, a customer complained that tandoori food was too dry to be served on its own, and needed some kind of sauce to go with it.

The chicken was taken back to the kitchen and the chef made an original recipe dish by blending it with tomatoes and spices among other ingredients. Thus the Chicken Tikka Massala was born. Today the Chicken Tikka Massala is different in nearly every restaurant in Britain. Tandoori dishes The word tandoor means fire. Basically tandoori food is barbecued over fire or charcoal. It is a traditional Indian food originating in the Punjab region and has undergone many years of perfecting. Tandoori Chicken is among the best tasting barbequed chicken in the world. Balti dishes Another creation from pioneer Indian chefs in Britain, Balti can mean several items in a kitchen, but in this case it has something to do with the pan that it’s cooked in, which is similar to a Wok. The food is prepared with tamarind among other ingredients. Many patrons of Indian restaurants in Britain judge how good a restaurant is by how good their Balti dishes are. Vegetarian dishes “Vegetarian dishes were also a triumph; own-made paneer, meltingly soft to the touch, worked particularly well with a Murgi Dil Khushbu slow cooked tomatoes, peppers and onions.

With its exciting blend of classic and Modern Indian dishes, Abbots Tandoori is one of Watford’s unsung champions.” (Raj and Mina St.

Albans) Indian food Glossary - Indian food hindi names, telugu names, tamil names and kannada names Indian Food Glossary Achar: Any kind of pickle Aloo: Potato Biryani : A fancy rice casserole, often containing meat, poultry, seafood or vegetables Chapati/Roti: Thin bread cooked on the griddle Dal: Any kind of legume--beans, peas, or lentils Dosa: Crispy, crepe-like southern Indian specialty filled with potatoes or vegetables Korma : Braised meats in a thick, mild creamy sauce Kulcha: Tender, pita-like bread cooked in the tandoor Lassi: A refreshing, creamy yogurt drink that can be sweet or salty Masala: Spice blend Naan: Flat, oval bread cooked in the tandoor Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood Paneer: Cheese Paratha: Flaky bread fried on the griddle Poori: Airy, deep-fried bread Pulao : An aromatic rice pilaf Raita : A yogurt-based condiment usually containing vegetables Rasam: A thin, spicy broth Saag: Spinach, but can also refer to

 other greens Sambar: An extremely spicy broth popular in southern India Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes or ground meat; a traditional Indian snack Tandoor: A deep, clay oven that has very high temperatures Tandoori : Any dish cooked in a tandoor Vindaloo : An extremely spicy curry dish that's a regional specialty of Goa A to Z Glossary Aachar: Indian Pickles are mainly made with vegetables and fruits like mango, lime, green chilies etc.

Made mostly during the summer in India, they are a spicy and delightful addition to the Indian meal. One has to get aquatinted with the strong flavors of most pickles, so do try one. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Aloo: Potato Am chur: Mango powder. A sour flavoring agent. Appam: Wafer thin, round and flat. They are usually made out of rice, potato and/or various lentil flours Ata (Atta): Chapatti flour . Fine whole meal flour used in most Indian breads. Avial: Vegetable curry from the south of India __________________________________ Bandai: Aniseed stars. Badam: Almond Bagar or Tadka or Chounk: Spices and herbs are added one at a time to hot oil and this tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over a cooked dish. The oil extracts and retains all the sharp flavors of the spices and flavors the entire dish.

Balchao as in the Goan recipe Prawn Balchao where the shrimp is marinated in a brine sauce: a Goan specialty where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating. Barfi: A dessert made from milk that has been cooked slowly and reduced to a fudge-like consistency. This sweet is flavored with either saffron, vanilla essence, cocoa, rose water, etc. Sometimes nuts and fresh coconut is added. Eaten and served in bite-sized pieces "Barfi" is a very popular after dinner dessert. Just like bringing a bottle fine wine when you visit someone for the first time, a decorative box filled with different kinds of "Barfi" is a traditional gift in India. Basmati rice: Basmati rice is authentic Indian long grained white rice, which has unique nutty flavor. Basmati rice is very popular in India and all over the world. A wide variety of rice dishes are made with Basmati rice.

They are: plain steamed rice, pulaos, pilafs, biryanis or just different types of fried rice  which include meat, vegetables, nuts, and even fruits sometimes. Gourmet cooks prefer to use Basmati rice for its fragrant flavor. Special occasion rice dishes are mostly made with Basmati rice. Besan: Chickpea flour. Bhaaji or Sabji: Deep-fried vegetable dipped in a seasoned batter  usually made with onion. Bahare: Stuffed Bharta: A spicy vegetable dish, with a pulp like consistency. A commonly made bharta is a "baingan" (eggplant) bharta. Bhel Puri: One of Bombays favorite snacks. It is a mixture of puffed rice, "sev", "puri", lentils, finely chopped onions, chopped coriander topped with two kinds of chutneys; one is the sweet tamarind date chutney and the other is the spicy cilantro chutney. Bhuna or Bhunao: is to saut� or stir-fry.

Usually onions, tomatoes, ginger, garlic and green chilies are fried in oil, but to make sure that this doesnt stick, burn or cook unevenly, a small amount of liquid is added, repeatedly. After the oil separates from the mixture, the main ingredient (meat or vegetable) is added and cooked. Biryani: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make a biryani, but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat and rice. Bombay Duck: A smallish fish native to the Bombay area known locally as Bommbil. It is dried and appears on the table as a crispy shallow-fried starter or as an accompaniment to a curry. Bondas or Vadas: Round deep-fried savory snack made in different varieties usually from lentils, potatoes etc. eaten with a chutney. Boti Kebab: Marinated boneless cubes of meat cooked in a tandoor.

Brinjol: Eggplant __________________________________ Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery. Cayenne pepper: A type of chili powder. Ceylon curry: Usually cooked with coconut, chili, and lemon. Chaamp: Chop. Chakla Belan: A special rolling pin and board. Chamcha: Spoon or ladle. Chaat: Salty snacks served with an array of sweet and spicy chutneys. Chai: Indian tea. Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt. Usually cooked on a "tava" or thick griddle and brushed with "ghee". Chaval: Rice. Chhalni: Sieve Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family. Chilies range from large to small and colors include green, white, purple, pink, and red. Chilies are the most important heat agent in Indian cooking. They vary in hotness from mild to incendiary-like potency. Most commonly used are the small, fresh green or red chilies.

Red chilies can be dried and used whole, and chili powder is made from grinding dried chilies. Chimta: Tongs Chutney: Fresh relishes made with fruits, vegetables, and herbs. Curry : To Indians, the term curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world, the most famous of all is the Chicken Curry. Residents of the rest of the world, however, have come to think of "curry" as simply a thick creamy yellow sauce or any dish seasoned with a curry-powder blend, whether it has a sauce or not. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger, and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish. Curry leaves: (Not to be confused with the curry spice blend) The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside. The leaves have a strong, warm curry (combination of nuts and lemons) aroma when bruised or rubbed.

__________________________________ Dahi: Yogurt Dal: Dal is an Indian word, which includes dried peas, beans, and lentils that are red, yellow orange, or pink, plus split peas and other legumes. Dal can also be used to describe a soup like dish prepared with lentils. Dals are the primary source of protein in a vegetarian diet. Dals are cooked whole or pureed, depending on the dish. Ground powdered dal is used in unleavened breads and crackers, and even in spice mixtures Dalchini or Darchim: Cinnamon Dewa: Lentils. There are over sixty types of lentils. The most common types are masoor, channa, and urid. Dhansak: Traditional chicken or meat dish cooked in lentil and vegetable puree. Doroo: Celery Dosa: A popular delicacy from southern India made from rice and "urad" dal. They are usually made very thin and pancake-like and sometimes filled with a spiced potato mixture. Served with chutney and "sambar". Dum: A way to steam foods in a pot with a tightly covered lid or a sealed pot. A popular spiced vegetable dish is "Dum Aloo".

In the olden days, the utensil was sealed with atta (dough) to capture the moisture within the food as it cooked slowly over a charcoal fire. Some coal was placed on the lid to ensure even cooking. The food continued to cook in its own steam, retaining all its flavor and aroma. Dum means, "to steam" or "mature" a dish. __________________________________ Elaichi: Cardamom __________________________________ Feni: The Goan drink made from cashews or coconut is the perfect beach drink. It was originally a very basic and local drink, much like toddy. __________________________________ Goor or gur: Jaggery (palm sugar) or molasses. Gosht: Lamb Gulab Jamun: Deep-fried cake balls served with aromatic syrups. Gurda: Kidney. __________________________________ Haldi or Huldi: Turmeric. Haldi is a very important Indian spice. It is the basis for all Indian curry spice blends. Halvah: Indian sweet made from a variety of finely grated vegetables, milk, and sugar and flavored with cardamom. The consistency is that of a thick pudding. Among the popular halvah is the "Gajar Halvah".

Hing: Asafetida is the dried gum resin of an East Indian plant. It has a strong odor and the flavor is a little like "spicy garlic. Usually just a pinch is used for cooking mainly fish, vegetables and making "Indian pickles". It is available in a yellow powdered form. __________________________________ Idli: South Indian steamed rice cakes: a very popular snack from the south of India. Generally eaten with "sambar" and "chutney". Imli: Tamarind. Jaifal or Taifal: Nutmeg Jal frezi: Saut� or stir-fry. Jalebi: These sweet crisp round whirls, made from plain flour and water deep-fried and then dipped in sugar syrup, served hot or cold, make a favorite Indian dessert. Kala jeera: Black cumin seeds. Kala namak: Black salt. Kaleji: Liver. Kalongi: Nigella, similar to wild onion seeds. Karanji: Pastries made out of whole-wheat flour and filled with a cooked mixture of freshly grated coconut and sugar. It is a Maharashtrian delicacy.

Karela: Small, dark green, knobby vegetable of the gourd family. Kashmir Chicken: Whole chicken stuffed with minced meat. Katori: Small serving bowls which go on a thaali (tray). Kebabs: Marinated and spiced small pieces of any meat, poultry, fish, ground meat, vegetables, skewered and grilled in a tandoor/oven or over a grill. Kebabs can also be shallow fried over a pan. Keema: Ground meat, raw or cooked. Kheer: Essentially a rice pudding, made with rice, milk and sugar flavored with cardamom. Sometimes nuts are added. Served either hot or cold. Khoya: Also known as "mawa" is made by bringing milk to a boil in a pot and stirring continuously thereafter on a low flame. It is then reduced and thickened to the consistency of soft cream cheese. Used widely in the making of many Indian desserts and sweet meats. Khurzi: Lamb or chicken, whole with spicy stuffing. Kish mish: Sultanas Koftas: Spiced meat or vegetable balls deep-fried and served with a curry sauce. Kokum: A variety of plum, pitted and dried.

They are very sour. Korma: Rich sauce thickened with yogurt, nuts or poppy seeds, fragrantly seasoned with aromatic spices. Kulcha: Flatbread often stuffed with onion or potatoes and seasoned with cilantro. Kulfi: Sweet, aromatic ice cream made from cream, milk, and sugar flavored with mango, pistachios, saffron etc. __________________________________ Lasan: Garlic Lassi: A tall cool drink made from yogurt and water and made either sweet or salty. Lavang: Cloves Makhani: A traditional dish. Tandoori chicken is cooked in ghee and tomato sauce. Makke: Corn flour Maiai: Cream Masala: Spices, herbs and other seasonings ground or pounded together. When wet ingredients like water, vinegar, yogurt etc. are added to the spice mixture it is appropriately called a "wet masala". Dry spice mixtures are also called "Garam masala" or commonly known in the world as "Curry powder". Indian cooks generally don't use pre-prepared curry powder (originally a British invention to approximate Indian seasoning) but prefer making their own ever-changing blends.

Malaya: The curries of Malaya are traditionally cooked with coconut, chili, and ginger. Mama: Puffed basmati rice. Masala Dabba: Spice box containing the commonly used dry spices and is always kept near the cooking range for easy and quick access. A spoon is included for ease of use. Masoor: Red lentil with a green skin. Mattar or Mutter: Green peas. Mattar Paneer or Mutter Paneer: Curried peas with cubes of fried homemade cheese. Methi: Fenugreek. Mirch: Pepper. For centuries the most important spice, gaining the title king of spices. It grows on vines that flower triennially and produce clusters of berries, which are picked and dried which then become peppercorns. Green, black, and white are not different varieties. All peppercorns are green when picked and must be bottled or freeze-dried at once to retain the color. Black pepper is the dried berry. White pepper is obtained by soaking off the black skin of the berry. Peppercorns are a heat agent and can be used whole or ground. Mollee: Fish dishes cooked in coconut and chili. Moong: One of the more commonly used lentils.

It has a green skin and can be used whole, split or polished to make various dals. Munacca: Raisins Murgh: Chicken Murgh Masala: A specialty dish of whole chicken, marinated in yogurt and spices for 24 hours then stuffed and roasted. __________________________________ Naan: Indian flat bread made from wheat and baked in a tandoor. Naan keema: Baked naan bread, stuffed with a thin layer of minced meat curry Naan peshwari: Baked naan bread stuffed with almonds and or cashews and or raisins. Nargis kebab: Indian scotch egg spiced minced meat around a hard-boiled egg. Namak: Salt Nimboo: Lime __________________________________ Paan: Betel leaf stuffed with supari (betel nut), quick lime paste, kathechu paste, gulukand (rose petal preserve), fennel seeds and dried grated coconut. Paan is eaten usually after a meal and has known to aid in digestion. Paan connoisseurs always add tobacco in their paan. The paan is garnished with edible thin silver foil called "Varak".

Pakoras: Popular Indian crispy and spicy snack served usually hot out of the frying pot along with coriander chutney. A popular teatime snack served with Indian tea. Slices of different vegetables like potatoes, onion, chilies, spinach leaves, eggplant etc dipped in a batter made out of chickpea flour and a few dry spices and deep-fried. Palak or sag: Spinach or green leafy vegetable Paneer: Cheese (aka Indian cottage cheese) made from bottled milk that can be fried and curried. Papdams (Papad): Thin wafer like discs about 4 to 8 inches in diameter made from a variety of lentils, potato, shrimp, rice etc. The discs are deep-fried or dry roasted on an open flame and served as a crispy savory appetizer. Served in many Indian restaurants complimentary before a meal. Paratha: Whole-wheat unleavened flatbread. It is sometimes filled with cooked ground meat or a vegetable mixture. Slightly larger than a Chapatti and shallow fried to perfection. Pasanda: Meat, usually lamb, beaten and cooked in one piece.` Raita: A cooling chutney of vegetables and yogurt.

Rajama: Red kidney beans. Rassgulla: One of the most famous Indian sweets that originated from east India. The walnut-size balls of semolina and milk are cooked in a light sugar syrup, flavored with cardamom. Rogan Josh gosht: Rich lamb curry, literally meaning "red juice lamb". It is a traditional Northern Indian dish of lamb that is marinated in yogurt, then cooked with ghee and spices and tomato. It should be creamy and spicy  but not too hot. Roti: is Bread in Hindi. "Tandoori roti" is bread that is baked in a tandoor, "Rumali Roti" or literally meaning handkerchief bread is a kind of a thin and flaky partha made up of many layers. Ruh gulab: Rose water Sag or saag: Spinach Sagzi: The generic term for vegetables. Sambhar or sambar: Lentil curry from the south of India. Served as an accompaniment with "idli"and "dosa". Samosas: The celebrated triangular deep-fried pastry appetizers filled with vegetable or meat mixtures.

Sarson ka sag: Mustard leaves Saunf or souf: Aniseed. Seekh Kebab or sheek kebab: The word "Seekh" in Hindi means skewer. Seekh kebab simply means kebabs on a skewer. Kebabs are usually made out of ground lamb mixed with various spices, cooked in a "tandoor". Seenl: Allspice. Related to the clove family. Sev: Thin string-like fried snack preparation made out of gram flour. Used in the preparation of "Sev puri" and "Bhel Puri" or can be enjoyed just plain. Nowadays there are many spicy and non-spicy varieties of "sev" available in specialty Indian stores. Shahi: means "Royal" in Hindi Shami kebab: Round minced meat rissoles. Shashlik: Cubes of skewered lamb. Sonf: Fennel seed. Sont or Sonth: Dried ginger. Supari: Mixture of seeds and sweeteners for chewing after a meal. It usually includes aniseed or fennel, shredded betel nut, sugar balls, marrow seeds, etc.

__________________________________ Tadka: A garnish of spices and fried onions. Tadka dal: Fried lentils and spices garnished with spices and onions. Tandoor: The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot. The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process. It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, dal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven. Tandoori Murgh: This is the bright red world famous Tandoori Chicken. Chicken marinated with spices, dried red peppers, and yogurt, cooked in a tandoor. Tej patia: Bay leaf. Thaali: A tray that holds the complete meal served in individual bowls (katori). Tikka: Skewered boneless meat cubes cooked in a tandoor.

Toor or toovar: A type of lentil. Tusci: Basil. How Many Calories In Indian Food Items With Chart/List | Delishably How Many Calories In Indian Food Items With Chart/List How Many Calories In Indian Food Items With Chart/List Updated on November 20, 2016 Profile Joined: 2 years agoFollowers: 31Articles: 4 Indian food can be your best bet for loads of flavor with less calories than other cuisines. A lot of dishes are packed with calorie-free spices and herbs, so your waistline and taste buds will thank you. However, you should be mindful of where extra calories are coming from. Oil, yogurt and cream are used in a lot of favorite Indian dishes, supplying artery-clogging saturated fats to your diet. Nutritional Overview When you examine the nutritional facts of Indian food, you will also discover that just because a dish is vegetarian does not automatically imply that it is healthy. A lot of vegetarian meals have additional oil, clarified butter (ghee), and may have just as much fat as meat-containing meal. Because there are many dishes that are packed with lean protein, beans and vegetables, the nutritional content of Indian food is abundant.

There is always a whole wheat alternative for naan that is commonly called as roti. Brown basmati rice may be an excellent substitute for white rice, which is the typical base. To enjoy nutritious Indian dishes without the additional fat that you usually get from cream-based meals, try masala, saag and tandoori dishes. Cap off your meal with a cup of chai tea too if you want to load up on antioxidants. Advertisement Samosas | Source High Calorie Foods to Avoid There are many dishes that contain healthy ingredients such as whole grains, vegetables, legumes, lentils and pulses. However, based on the local style of cooking or how the dish is prepared, it can contain loads of calories. There are certain dishes that are very abundant in calories due to the addition of sugar, butter, ghee, or cream. If you are trying to follow a heart-friendly diet or just trying to watch your waistline, there are some foods that are best avoided. The following are 12 recipes list that contain loads of calories: Item 1: Pav bhaji Description: A fast food in Marathi cuisine.

This Indian food is composed of bhaji, which is a thick potato-based curry, served with chopped onions, coriander, baked pav and a dash of lemon. The baked pav is often buttered on each side. Approximate Calorie Content: 600 kcal per plate Item 2: Paneer bhurji Description: This is an excellent Indian breakfast dish. Paneer bhurji also makes a fast and easy dinner meal when served along with hot parathas or chapatis. Approximate Calorie Content: 412 kcal per a single medium-sized bowl Indian Food Item 3: Falooda Description: This is a sweet and cold drink with a lot of different ingredients. Falooda is prepared by combining rose syrup with tapioca pearls, jelly pieces, basil seeds or psyllium and vermicelli along with either ice cream, water or milk. Approximate Calorie Content: 300 kcal per a single serving in a big glass Chicken | Source Item 4: Butter chicken Description: This is a north-Indian dish that is a popular type of chicken curry sauce. Butter chicken can be ordered from almost all Indian restaurant menus.

The chicken is prepared in creamy rich sauce made with butter, tomatoes, almonds and cashews. Butter chicken is also commonly known as chicken makhani. Approximate Calorie Content: 490 kcal per serving Item 5: Chole bhature Description: This dish is alternatively referred to as chana puri is a mixture of fried bread called bhatoora and chole. Approximate Calorie Content: 450 kcal per serving Item 6: Ras mallai Description: This is a sweet and popular Indian dessert. Ras which means juicy or juice, and malai, which means cream. Approximate Calorie Content: 250 kcal per serving Item 7: Jalebi Description: This is a popular Indian sweet. It is prepared by deep-frying a wheat-flour batter in circular shapes or pretzel, which are then soaked in sugary syrup. The sweets are served either cold or warm. Jalebi has a somewhat chewy texture and a sugary outside coating. Approximate Calorie Content: 459 kcal per serving Item 8: Halwa Description: This refers to a lot of sweet, dense confections popular in India.

Halwa may also include several types of ingredients such as lentils, beans, different nuts, sunflower seeds and several vegetables such as squashes, yams, pumpkins and carrots. Approximate Calorie Content: 57 kcal Item 9: Barfi Description: This is a type of dessert which typically comes in the form of a lozenge. Barfi is usually, but not always, prepared by thickening sugar and milk along with other ingredients (mild spices and dry fruits). It is then spread in a shallow, flat dish which is then cut into bite-size pieces. These pieces are often decorated with edible silver foil. Approximate Calorie Content: 103 kcal Item 10: Chicken Curry Description: This dish is a popular delicacy in India. The basic ingredients in a chicken curry dish are curry and chicken. The curry powder, with a wide range of other spices such as ginger, saffron and masala powder are combined to create a sauce that will be blended with the chicken. Approximate Calorie Content: 583 kcal Item 11: Chicken Tikkala Masala Description: This is a dish which is composed of roasted chicken chunks served in a spicy sauce.

The sauce is typically orange-colored, spiced and creamy. Chicken tikka masala derived its name from the similarity of spices used in chicken tikkas, which is a popular starter in Mughlai cuisine. Approximate Calorie Content: About 438 to 557 kcal per small bowl, depending on the amount of butter used Item 12: Onion bhaji Description: This is a spicy Indian snack that is composed of a core, which resembles potato fritters with numerous varieties. It is typically used as a topping on different Indiana meals however it has become popular to consume on its own as a snack. Approximate Calorie Content: 190 kcal per 2 to 3 pieces based on size Indian buffet featuring pav bhaji or masala pav. | Source Ingredients With Calories Gobi Aloo (Indian Style Cauliflower with Potatoes) Recipe - Allrecipes.com Mark P 8/1/2006 A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the pi...

Amber Waite 5/25/2003 I made this according to the directions, but it seemed so dry... I added a small can of coconut milk and a diced tomatoe at the end of the cook time, and then simmered an additional 8 minutes or... ChefMia 3/6/2007 I've made this a couple times and it turns out pretty good. I like this recipe because it's not as involved as recipes for aloo gobi in my Indian cookbooks. What is with the coconut milk though?... Lorena 1/14/2007 This dish is excellent with a few changes. Note that this recipe has no liquids which will becomes too dry. I followed the recipe up to the adding of the potatoes and seasoning but instead of co... LUNACITY 3/1/2006 This is a very basic version of the traditional Aloo Gobi recipe. I did not find it any drier than other versions of this dish. It is supposed to be very dry; not all Indian recipies are intende...

Niloufer 11/23/2008 Although I cook with minimal oil, I will have to say that this recipe requires more than 1 Tbsp as there is quite a lot of cauliflower. A couple of suggestions - cut the potatoes smaller than th... SOCAGYAL 10/22/2004 The recipe is really good but it's missing some things. First off, it was really dry and it should really have some curry to it. I realized that the colour wasn't catching on to all of the cauli... JULIEKID 2/24/2008 My family and I thought this was delicious. I added about 1/3 cup half and half like another reviewer, and also 1 can of diced tomatoes and the remainder of a bag of peas. Tasted great. The o... Tigerlily 12/31/2006 This is a nice, basic recipe. I agree with the reviewer who added tomatoes. It certainly enhanced the taste. I also added more garam masala because I like spicy food. To the reviewers who ski...

Question: On an Indian restaurant menu what ingredient is found in a dish with `aloo' in its name?
Answer: Potato