Cuisine Indian

Later it was found growing in South America where the Indians used the red dye from the seeds as a body paint. An extract of the seeds appears on the market as annatto. This extract is used in coloring butter, margarine, and cheese such as Leicester cheese. In Mexican and South American cuisine, it finds special use as a flavor and coloring matter. The seeds are sold under the name achiote in many Latin grocery stores and markets. Ann at o is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder. 

Almost all the spices exhibit a wide range of physiological and pharmacological effects (Beena et al., 1995, 1996) and thus are useful as domestic remedies for many of the human disorders (Nadkami and Nadkami, 1976 Chopra et al., 1986). Coraindrum sativum popularly known as coriander seed is a very commonly used spice in Indian cuisines. The biochemical effects of this seed on lipid parameters in 1,2-dimethyl hydrazine (DMH) induced colon... 

Cloves are best used whole. The flavour deteriorates quickly once it is powdered. Whole and ground cloves are used to enhance the flavour of meat and rice dishes. They are used widely in curry powders and masalas. In North Indian cuisine, cloves are used in almost every sauce or side dish made, mostly mixed with other spices. In South India, they find extensive use in biriyanis to enhance the flavour of the rice. They are highly valued in medicine as a carminative and stimulant. Cloves are said to be a natural anthelmintic. 

The flavour of cumin also plays a major role in Mexican, Thai and Vietnamese cuisines. It can be found in some Dutch cheeses, like Leyden cheese, and in some traditional bread from France. Cumin is also very popular in Western to Central Asia. In South-eastern and Eastern Asia, cumin is less valued, but used occasionally. Cumin is very important in Burmese cooking and it plays a role in the cooking styles of Thailand and Indonesia. In China proper, cumin is a rare spice used only for a small number of recipes. The patterning theory of spice use reveals that cumin is most suitable for Eastern cooking (e.g. Indian and South-east Asian) and does not show suitability for any Western cooking (except American) (Hirasa and Takemasa, 1998). 

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but brighter . 

S 203-776-9010) for Indian. The late-night crowd will appreciate Mamoun s Fala-fel Restaurant (85 Howe St., s 203-562-8444). This eatery, specializing in Middle Eastern cuisine, is open until 3am nightly. 

Although it s not very Cape Cod-esque, Pavilion Indian Cuisine (511 Main St., B 508-790-0985) offers quite a few vegetable curries on their menu. You can also pick up organic groceries and vegetarian foods at Cape Cod Natural Foods Company (1600 Falmouth Rd., b 508-771-8394) located nearby in Centerville. 

In Norfolk, Elliot s (1421 Colley Ave., Norfolk, a 757-625-0259) throws together international fare with lots of choices for vegetarians. Also here is the Whole Foods Co-op (119 W. 21st St., Norfolk, a 757-626-1051). Middle-Eastern is the specialty at Tabouli (4140 Granby St., Norfolk, a 757-627-1143) where baba ganouj and hummus are good options for non-carnivores. Nawab Indian Cuisine (888 N. Military Hwy., Norfolk, a 757-455-8080) provides locals with authentic Indian. 

Ethnic food suggestions in Omaha are Tamam (1009 Farnam-On-the-Mall, it 402-344-2722) for Middle Eastern, located in the Farnam Shopping Center. Indian Oven (1010 Howard St., s 402-342-4856) serves nan breads as well as a good selection of vegetarian appetizers and entrees cooked in their clay oven. They are located downtown. For Asian, Thai Pepper (12775 Q St., s 402-895-7788) comes recommended. Also popular is Ahmad s (1006 Howard St., s 402-341-9616) for a rare taste of Persian cuisine. 

Anyone visiting Colorado should make sure they stop in for a taste of Nepali cuisine. Both Denver and Boulder are blessed with a couple of these hard-to-find restaurants. Nepali food is similar to Indian. The Nepalese use fewer hot spices in their food, but replace them by adding an indefinable richness. Rather that eating a heaping plate of one main dish, the Nepalese prefer to eat many small portions of various foods. There isn t a chance that you ll leave here without feeling stuffed. 

There are many ways a vegetarian can sample New Mexican cuisine throughout the state. The featured restaurants in Albuquerque, Santa Fe, and Taos point out the hot spots. On top of that, New Mexico also has the usual ethnic stand-bys. Check out any of the Chinese, Indian and Thai restaurants, and you ll be sure to find a good bite. 

All-vegetarian Southern Indian crepes and soups can be found at Gateway Of India Cuisine (9545 Reseda Blvd. 16, B 818-349-3546) in Northridge. Locals... 

Eating a few vegetarian meals each week can provide all the required arrrino acids and simultaneously help reduce the amount of saturated fats in the diet. Many ethnic foods apply the principle of rrrixing protein sources. Mexican foods such as tortillas and refried beans, Cajrm dishes of spicy beans and rice, Indian cuisine of rice and lentils, and even the traditional American peanut butter sandwich are examples of ways to mix foods to provide complete protein. 

Today, curry may be one of the traditional British foods. This influence of Indian cuisine is obviously of historical origins. The Netherlands had monopoly on the trade (and price, as the reader can imagine) of black pepper in the sixteenth century. To combat this monopoly, the famous British East India Compaity was foimded. The original objective was to estabUsh a safe transportation route to Indonesia, but it was soon recognized that trade with India offered more profit. Trade interests got mixed with imperial ambitions and as a result, India became a British coloity for several centuries until 1947. This period had a major effect on both Indian and British culture. 

Plant mucilages are used in many eastern Mediterranean, West Asian and African countries, and are popular in Indian, Pakistani, Chinese, Malaysian, Japanese, Caribbean and many other cuisines as ingredients in soups and sauces, to which they give their characteristic mucilaginous consistency. The main representative of this group of polysaccharides is glycanorhamnogalacturonan that... 

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