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Curry ( /ˈkʌri/) is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Indian, Pakistani or other South Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.).[1] The word “curry” is analogous to “soup” or “stew” in that there is no particular ingredient that makes something “curry.”

Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Jamaican cuisines.

Achari Gosht (गोश अचार)

achari-gosht

Achari Gosht (गोश अचार) is made with lots of red chilies that we use for pickles. It is cooked in yogurt and the achari masala made out of whole red chilies that can be prepared at home with ease. This dish in mostly prepared during Eid in muslim communities. Regional Dish: Delhi, Punjab, Haryana, Uttar […]

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Daal And Keema (दाल और कीमा)

daal maash and keema

Daal And Keema (दाल और कीमा) Is a typical Haryana curry that is prepared with minced meat and white dal ( urad dal) . This recipe can be prepared with other dals too like channa dal , green gram dal and green peas. Regional Dish: Delhi, Punjab, Haryana, Uttar Pradesh, Pakistan. Cuisine Style: Delhi| Cooking […]

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Palak Gosht (पालक गोश, పాలకూర మాంసం)

palak gosht

Palak Gosht (पालक गोश, పాలకూర మాంసం) is a green curry prepared with lots of (palak) spinach and (gosht) lamb. This curry is prepared mostly in North India and Pakistan. It has the goodness of both spinach and lamb. Regional Dish: Delhi, Punjab, Haryana, Uttar Pradesh, Andhra Pradesh, Madhya Pradesh, Maharashtra. Cuisine Style: Delhi| Cooking Time […]

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Goan Green Chicken Curry (गोवा हरी चिकन करी)

goan green chicken curry

Goan Green Chicken Curry (गोवा हरी चिकन करी)  is an authentic goan recipe which is made with green chilies, curry leaves, ginger and coconut. Regional Dish:  Goa, Maharashtra, Karnataka, Konkan Cuisine Style: Goa| Cooking Time 30mins | Take it with rice/ roti|  Type  Curry| Shelf Life : 1  day| Quantity : 4 Servings. Appx. Nutritional values calculated […]

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Ginger Chicken Curry (अदरक की चिकन करी)

ginger chicken

Ginger Chicken Curry (अदरक की चिकन करी)  is loaded with the richness of ginger as the name itself, which can be enjoyed with rice or any Indian flat bread. Regional Dish:  North India Cuisine Style: North India| Cooking Time 60mins | Take it with rice/ roti|  Type  Curry| Shelf Life : 1  day| Quantity : 4 Servings. […]

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Goan Chicken Curry (गोवा चिकन करी)

goan chicken curry

Goan Chicken Curry (गोवा चिकन करी)  this is authentic chicken curry that is made with coconut and red chili paste. This curry is rich and spicy that can be had with rice. Regional Dish:  Goa, Maharashtra Cuisine Style: Goa| Cooking Time 30mins | Take it with rice/ roti |Type Curry| Shelf Life: 1  day| Quantity : 4 […]

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Malvani Chicken Curry/ Sagoti

malvani chicken curry

Malvani Chicken Curry/ Sagoti is from Malvani Cuisnine originates from the Sindhudurg district in the Western Coast of India. Konkan Coast or the Western Coast has at least three distinct cooking style, Konkan style spreads from Raigad to Mangalore, Malvani Cuisine from Sindhudurg and Gomantak or Goan Cuisine that is from Goa. Regional Dish:  Maharashtra, […]

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Indian Chicken Nuggets

indian chicken nuggets

Indian Chicken Nuggets    these with soya and vinegar that makes this spicy, tangy and a punch of mustard for harshness that makes these nuggets enjoyable. Regional Dish:  North India Cuisine Style: North India| Cooking Time 30mins | Take it as such|  Type Snack| Shelf Life : 1  day| Quantity : 4 Servings. Appx. Nutritional values calculated for […]

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