Prince of India Restaurant

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Indian Cuisine

Indian Cuisine brings variety of dishes from different regions of India. North, East, South and West are the four different main regional styles in Indian cooking. The traditional food of India has been widely appreciated for its fabulous use of herbs and spices.

Indian Curries
Indian Curries

Indian cuisine is synonymous with curried preparations. There is no fixed recipe for curry, and the Indians themselves generally refer to this broad range of spice preparations as masala, such as the powdered garam masala of the north, chat masala (tart and salty), kala masala (black curry), and dhansak masala (hot Parsi curry). These can be blends of powdered or whole spices and seasonings, wet or dry mixtures, mild or hot, depending on preference and regional style of cooking. As a rule, northern Indians favor dry powders, while in the South, pastes are more common.

 

The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric; a wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).

 

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée (dal), or broth.

Tandoor-cooked dishes
Tandoor-cooked dishes

Tandoor cooking is a traditional aspect of Punjabi cuisine. The heat for a tandoor was traditionally generated by a charcoal or wood fire. Very few people the world over, have not heard of Tandoor Dish. The iconic status of this North Indian dish means it is on the menu of every Indian restaurant. It gets its name from the way it is cooked... in a Tandoor or clay oven.

 

The chicken or Vegetables is marinated for a few hours in a mix of spices and yogurt before it is threaded onto skewers and cooked in the tandoor.

 

In hot versions of the dish, cayenne, red chili powder, or other spices give the typical red color; in milder versions, food coloring is used. Turmeric produces a yellow-orange color. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

Indian Breads and Parathas
Indian Breads and Parathas

Chapati and Phulkas is unleavened whole wheat flat bread… cooked partly on gas flame

 

Stuffed Parathas are made by stuffing the breads with vegetables like Aloo Paratha, Gobi Paratha, Paneer Paratha

 

Tandoori Naan – Naan can be made from either all purpose flour or whole wheat flour. Naan can have further many varieties like Plain Naan, Butter Naan, Garlic Naan, Cheese Naan and Cheese Garlic Naan.

 

Thepla (Fenugreek Flat Bread) – Methi Thepla is the most popular flat bread from Gujarat.

Biryani
Biryani

Biryani is one of the most loved rice dishes among Indians. biriani, is a mixed rice dish from the Indian subcontinent. t is made with spices, rice, lentils, meat and vegetables. Traditionally, rice was fried in ghee before cooking with meat.

 

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron.

 

The dish is cooked layered with the meat and the yogurt based marinade at the bottom of the cooking pot and the layer of rice (usually basmati rice) placed over it. Potatoes are often added before adding the rice layer. The pot is usually sealed (typically with wheat dough) to allow cooking in its own steam and not opened until it is ready to serve.

 

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