Indian dishes

Indian dishes Polyethylene coated foil lined paper bag Polypropylene tray and lid Aluminium foil tray with a polyethylene coated paper/board lid Polyvinyl chloride/vinyl acetate container Foiled paper bag... 

Lentils Curries, soups, stews, African, Moroccan, and Indian dishes... 

Small cardamom, known as the queen of spices , which belongs to the family of Zingiberaceae, is a rich spice obtained from the seeds of a perennial plant, Elettaria car-damomum Maton. It is one of the highly prized spices of the world and is the third most expensive spice after saffron and vanilla. Cardamom is one of those spices that cross the sweet/savoury boundary between desserts and main dishes. The original home of this precious spice is the mountains of the south-western parts of the Indian Peninsula. As early as the 4th century bc, cardamom was used in India as a medicinal herb and was an article of Greek and Roman trade. India had a virtual monopoly of cardamom until recently. Cardamom cultivation in India is confined to three states Kerala, Karnataka and Tamil Nadu (Korikanthimath et al., 2002) However, now it is cultivated in Guatemala, Sri Lanka, Thailand, Laos, Nepal, Vietnam, Costa Rica, El Salvador, Mexico and Tanzania (Mehra, 2001). 

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 menu of this meal is thus ambitious and you will perhaps meet some diffieulties in finding the main dish -- toxioLo if — under the various pinches of economics, philosophy, and statistics that have been used to bind together the three different subjects. As it sometimes can happen in an Indian meal, you will perhaps wonder at the end of the meal, if the most important was the meat or the spices. In fact, the most important is the whole meal in itself and the balanced mixture of all tbe ingredients, that makes the pleasure of eating. 

This dish makes a great substitute for acid-forming eggs and is loaded with nutrients and fiber from the vegetables, as well as lean protein and calcium from the alkalizing tofu. It s perfect for breakfast or as a quick dinner. Turmeric, a spice commonly used in Indian cooking, is a natural anti-inflammatory. 

Daily prix fixe lunches revolve around an Indian region. Monday represents Rajasthani Tuesday, South India Wednesday, Mumbai Thursday, Gujarati Friday, North India and Saturday, Goan. The current lunch price is 9. Prix fixe dinners includes an appetizer, main dish and dessert, and costs 20. If you re riding public transportation, take the 1/2/3/9 or A/C subway to the Chambers Street Station. - Reviewed by Simon Dang... 

One of the few places vegetarians can revel in the New Orleans decadence is at Shalimar (535 Wilkinson St., b 504-523-0099). The Indian decor is typical (Kashmiri carpets and cloth paintings adorn walls accented with gold leaf), but the place has a touch of both New Orleans-style extravagance and Southern elegance that makes it unique. The added features don t come without a price the restaurant is expensive. A word to the wise the veggie dishes are made like everything else in this city - hot and spicy. 

Accolades for the best inexpensive Indian in town go to the well-hidden Bombay Cafe (3700 Ridgeway Rd., a 901-368-1002). Southern Indian specialties such as their vegan dosai please vegetarians and non-vegetarians alike. One-hundred-percent vegetable oil is used in all dishes, so you can count on a meat-free meal. Also popular is Saigon Le (51 N. Cleveland St., a 901-276-5326), a Vietnamese restaurant. 

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. 

Albuquerque s most elegant Indian restaurant has a number of vegetarian dishes well-marked on their menu. India Palace s formal setting is perfect for impressing a large group of people for dinner or for a business power lunch. The lunch buffet does offer a few vegetarian dishes. Be sure to ask your server for the daily specials. 

In Las Cruces, Kalandras Vegetarian Restaurant (1706 S. Espina St., a 505-525-3384) represents all major continents with an international flair. Try the Mexican lasagna, the Indian platter, or choose from a number of pasta dishes. 

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. 

Contrast this with the story of Kentucky Fried Chicken (KFC). KFC opened in India at the end of the twentieth century only to leave the market. The company made two mistakes the menu was not localized to recognize regional taste preferences and the supporting supply chain of suppliers was inadequate. The company reentered the Indian market in 2004 with a new menu focused on meat-free rice dishes, wraps, and spices more in line with Indian taste preferences. 

Turmeric Carcuma Longa Turmeric belongs to the family as ginger. Sometimes also known as Indian Saffron. It is the source of the familiar yellow colour of many Asian Curry dishes. Both the culinary spice and the dye are obtained from its roots. Turmeric was and still is used as textile painting and printing in India. 

Traditional dish of American Indians of the southwest, prepared from a thin batter of blue maize meal, ash, and water. The batter is cooked on a hot flat stone to form a parchment-like product. Piki can be crumbled, salted, roasted, and eaten like chips. 

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