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Passion for traditional Indian cooking, great service and life is the best way to describe the
indique experience. The indique offers a sophisticated Indian fine dining experience with
effortlessly charming staff, discreet service and authentic food.
Indian food is also heavily influenced by religious and cultural choices and traditions. Indian
cuisine has been and is still evolving, as a result of the nation's cultural interactions with other
societies.
South Indian cuisine includes the cuisine of the five southern states of India: Andhra
Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana.
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India.
Chettinad cuisine uses a variety of spices and the dishes are hot and pungent with fresh
ground masalas. They also use a variety of sun dried meats and salted vegetables, reflecting the
dry
environment
of
the
region. In
Chettinad
food,
major
spices
usedinclude anasipoo (staraniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu
(fennel seed), pattai (cinnamon), lavangam (cloves), bayleaf, karumilagu (peppercorn), jeeraga
m (cumin seeds), and venthayam (fenugreek).
Our famous Chettinad cuisine is chettinad dosa; it’s a spicy lip-smacking breakfast
Kerala food: Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its
spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take
food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the
local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while
coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. The
unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala.
Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a
difference.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The
variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally
available ingredients. Udupi cuisine comprises dishes made primarily from grains, beans,
vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine
involves the use of locally available ingredients.It adheres strictly to the Satvik tradition of
Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.
Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian
tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have
been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta)
for over a century. Today, Chinese food is an integral part of the Indian culinary scene. Indian-

Chinese food has long enjoyed its status as comfort food in both India and amongst the diaspora.
Chili chicken, Hakka noodles, and Gobi Manchurian, to name just a few, can be found on many
Indian restaurant menus and as street cart staples. However, these dishes are not simply products
of fusion food trends—rather; they are edible relics of India’s history of inhabitants and food
culture.
Hyderabadi cuisine also known as Deccani cuisine, is the native cooking style of
the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate,
and more drastically with the Qutb shahi dynasty around the city of Hyderabad, promoting the
native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of
the Nizams of Hyderabad State, as it began to further develop further on from there. It is an
amalgamation of Mughal, Turkish, and Arabic along with the influence of the
native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice,
wheat and meat dishes and the skilled use of various spices, herbs and natural edible


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