 • Chapatis
As well as rice, a number of different styles of
unleavened, wheat-flour bread are eaten with Indian cuisine. Chutneys, pickles, and
relishes are always served to complement and balance the main dishes. |
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Pappadum Rolls
Pappadums are made from lentil flour and are
sometimes flavored with whole cumin seeds. These flat, thin breads are almost always made
in factories by skilled workers and are sold all over the world in small, plastic wrapped
packets containing about 30 pappadums. |
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Hot Pork Curry
The most popular meat in India is goat and lamb.
Beef is not generally eaten for religious reasons. This dish can be made with beef or
duck. |
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Piquant Chick Peas
Much of the Indian population is vegetarian, and
they enjoy the most extensive vegetable dishes in the world. Each region has distinct
cooking techniques and flavoring principles for these dishes. |
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Spiced Potato Samosas
Serve hot with tamarind sauce, sweet chili sauce
of fresh miny chutney. |
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Saffron Chicken Pullao
In a pan with a heavy base, stir rice in half
ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold
water. Cover and bring to boil, then reduce heat to lowest point and cook without removing
the lid for 20 minutes. Let the dish sit for 5 minutes before serving. |
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 • Tandoori Chicken Kebabs
Chicken is highly regarded in India and often
served at special occasions. Shop-bought tandoori and vindaloo pastes can be kept tightly
closed in the refrigerator for several months. |
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