Cookbook talk:Cuisine of India

Could someone compile a dictionary for Indian cuisine? A list of the names of dishes, what they are, and how it should be eaten. -- Mkn 08:59, 12 Jan 2005 (UTC)

Some words:
 * Aloo means potato -- can be vertially added to any of the indian dry vegetable dish though is prepared dish in itself. some dishes are Dum Aloo, dry aloo etc.
 * Bainguin means brinjal
 * Balti -- not associated with cuisine means a bucket, but now taken to mean a particular style of curry.
 * Bhaji/bahjee - dry vegetable usually finely sliced vegetables with salt, red chillies turmeric powder, coriander powder. Can also be a kind of fritter made with gram flour e.g., onion bhaji.
 * Bhoona - a fairly dry stule of curry AndyCunningham 10:59, 19 August 2007 (UTC)
 * Bindi/bhindi--okra--69.171.35.198 00:02, 5 December 2005 (UTC)
 * Biryani--a dish of persian origin of rice and curried meat or vegetables, is often baked--69.171.35.198 00:02, 5 December 2005 (UTC)
 * Chana--chickpeas
 * Chapati--flat unleavened bread made of gram flour that is cooked in a pan--69.171.35.198 00:02, 5 December 2005 (UTC) Also known as roti in some parts of India.
 * Dall (or dahl) - lentil dish. e.g. Chana Dahl is a chickpea dish. AndyCunningham 10:59, 19 August 2007 (UTC)
 * Dansak -- a think, slighly sour, curry made with lentils in the sauce 10:59, 19 August 2007 (UTC)
 * Dopiaza--literally two onions, indicates a curry recipe with many onions--69.171.35.198 00:02, 5 December 2005 (UTC) Often added in two stages, the first, finely chopped to make the sauce, and the second with larger pieces later in the cooking for a more noticeable onion flavour.
 * Gobi--cauliflower--69.171.35.198 00:02, 5 December 2005 (UTC)
 * Gosth-- Romanised spelling vary. Literally meat - which is lamb in most Indian restaurants.
 * Hasina
 * Jalfrezi -- two different styles of dish are known as Jalfrezi, one has egg mixed into the sauce, the other lots of mild peppers. AndyCunningham 10:59, 19 August 2007 (UTC)
 * Kashmir
 * Kebab--meat grilled on a skewer
 * Keema--minced lamb, often used as a filling in Naan AndyCunningham 10:59, 19 August 2007 (UTC)
 * Korma--mild, creamy curry sauce AndyCunningham 10:59, 19 August 2007 (UTC)
 * Madras--moderately hot curry named for the city of Madras, now Chennai in SE India.AndyCunningham 10:59, 19 August 2007 (UTC)
 * Malaya
 * Masala--"spice mix"
 * Mitali
 * Motar
 * Muchaman
 * Naan--levened flat bread made of white flour and yoghurt
 * Nargis
 * Naryal
 * Palak
 * Panir--an indian fresh cheese
 * Parata--deep fried, unleaved, layered bread AndyCunningham 10:59, 19 August 2007 (UTC)
 * Passanda--mild, creamy curry with almonds
 * Patia
 * Peshwari--coconut, apple, and raisin mix, used as a naan bread filling AndyCunningham 10:59, 19 August 2007 (UTC)
 * Phool
 * Pilau - means Yellow -sometimes spelled pulao, is a meatless spiced rice dish
 * Puri
 * Rangeen
 * Rogan Josh- curry style with tomato based sauce
 * Samosa - spiced meat or vegetables in a deep fried pasty case. AndyCunningham 10:59, 19 August 2007 (UTC)
 * Shabjee
 * Shami
 * Shashlick
 * Sheek (or shik) -- a style of kebab
 * Tandoori -- anything cooked in a Tandoor, but usually refers to the spice and yoghurt marinade that's often used AndyCunningham 10:59, 19 August 2007 (UTC)
 * Tarka Dall - mild, soupy lentil dish in most restaurants. Varies tremendously in different regions. AndyCunningham 10:59, 19 August 2007 (UTC)
 * Tikka -- used to describe meat cooked at very high temperature in a Tandoor. Tikka Masala adds a sauce to the dish AndyCunningham 10:59, 19 August 2007 (UTC)
 * Vindaloo -- can refer to either the authentic Goan dish made with pork, or a very hot and spciy dish with potatoes. AndyCunningham 10:59, 19 August 2007 (UTC)

I believe this article should include links to more specialized indian food articles--69.171.35.198 00:02, 5 December 2005 (UTC)

Sindhi cuisine
There were some recipes on the Wikipedia page Sindhi food. The article's AfD determined that the recipes should be transwikied here. I've put them on a subpage here, and anyone interested can copy them from there and place them appropriately at Wikibooks Cookbook. I'd appreciate help from someone who knows what they're doing here. Thanks! --Fang Aili 23:28, 24 April 2006 (UTC)

Brief tutorial on spice preparation needed
Cooks from other cultures often fall down on spice preparation: roasting, frying, grinding, etc. A tutorial on this subject would be extremely helpful!
 * I could take a stab at some of this, but am not sure where to link it into the main page. Any suggestions? AndyCunningham 10:42, 19 August 2007 (UTC)

Cusines from East India
The section talks about cuisines from most parts of India. However the cusines from east part of the country have not been discussed. Hope someone does some contributions to this.

Biryani - Sub topic- Non veg section need to be sub divided
Hi everyone,

I would like to have a discussion on subdividing the Non veg section. There is a biryani link which is given an additional title "Rice based dish also" this does not seem to be legible. Either we can have a separate section for biryani by re arranging the entire page or we can sub divide the Non veg dish section to subsections like e.g. Biryani, Curry e.t.c. Please share your views

Thanks --Sunaina Kunju (discuss • contribs) 17:01, 7 August 2013 (UTC)