POPULAR INDIAN DISHES
Tamatar Shorba- An Indian tomato soup, no chilly spice, but flavourful spices such as cloves, ginger, garlic, pepper corns, bay leaf, etc. Tomatoes form the base
Yakhni- Rich mutton stock with mild spices, very nutritious
Aam ka panna- Thin liquidly pulp of green mango, boiled and mixed with sugar, salt and spices
Rasam- Flavourful tamarind liquid with tomatoes and spiced. The dish could be served with rice or as a first course drink.
Jaljeera Pani-Flavourful, tasty water prepared with lime juice or tamarind extract and flavourful spices
Murgh Tandoori- Marinated chicken in spiced yoghurt and coloured, ginger garlic paste and cooked in an Indian over, tandoor.
Paneer Tandoori-Paneer dipped in yogurt marinade and baked on iron rod in the tandoor.
Mutton Korma-Lamb's meat or goat's meat pieces marinaded in curd and flavourful spices, cookedwell and served with parathas or rice
Mutton Rohanjosh-Well-fried mutton pieces in spices, ratanjot, onion, tomatoes and served with thick gravy
Chicken Mussalam- Whole chicken filled with with boiled egg, minced meat cooked with spices, onion and tomatoes
Machli Amritsari- Fish dipped in besan, ajwain and other spices
Gobi Ki Tahari- A rice dish, vegetable pulao and fried. Served with coriander leaves and lime slices.
Biriyani-Layers of cooked rice, rich curries and rose water sprinkled
Poories- Indian bread puffed, as it has been fried
Patrani Machi- Parsee dish, fish with masalas, mint, etc., cooked in banana leaf.
Mithaee (Indian Sweets)- like Gulab Jamun- a sweet khoya dumpling. Ladoos made with besan and sugar. Burfis-sweet made of sugar and khoya. Balushai-Prepared with flour, ghee and sugar.
Iddi/Sambhar-Rice streamed dumpling served with vegetable, tamarind, dal and sambhar masala
Naan/Kulchas- Leavened bread made in Tandoor