Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices. Here are a few Indian dishes defined.
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Appetizers
- Samosas
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Crisp triangular pastry stuffed with a savory mixture of potatoes and green peas
- Chilly Paneer Tikka
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Homemade cheese cubes marinated in a spicy tomato-yogurt sauce
- Papadi Chat
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Mixture of crispy snack with potatoes, chickpeas, yogurt in a tangy tamarind sauce
- Spanakopita
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Delious mixture of cheese and spinacy in a pastry shell
- Spicy Reshmi Kabob
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Slices of chicken cooked with a spicy tomato-yogurt sauce
Main Entrees
- Lamb Lahori
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Marinated lamb cubes cooked in a savory brown curry of herbs, nuts, and spices
- Tandoori Chicken
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Chicken marinated in a tasty blend of yogurt and spices cooked in a clay oven
- Shahi Paneer
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Soft cubes of paneer cooked with cashews in a special house sauce
- Vegetable Chowgra
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Mixed vegetable curry cooked in spices
- Tawa Baingan
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Whole eggplant roasted with spices and served on a hot skillet
- Palak Makhani
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Fresh spinach cooked in an aromatic, buttery tomato sauce
- Channa Punjabi
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Chickpeas cooked Punjabi syle in a tangy, slighly sweet and spicy thick, brown gravy
- Naan
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Fresh, flat Indian break backed in a tandoor clay oven, coated with butter
- Saffron Rice
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Delicate, long grain rice cooked with Saffon, giving a fragrant and aromatic flavor
- Cucumber Raita
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Homemade yogurt mixed with a mild blend of spices and cucumber
- Achar
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Indian-style fiery hot condiment with assorted vegetables, herbs, and spices
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