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Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian -influences—mainly Dutch, also Portuguese, Spanish, French and British —and vice versa.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Murtabak, stuffed pancake or pan-fried bread, sometimes filled with beef and scallions. Naan, a leavened, oven-baked flatbread. It is usually eaten with an array of sauces such as curries. Nasi biryani, a flavoured rice dish cooked or served with mutton, chicken, vegetable or fish curry. Nasi kari, rice and curry.
Unripe jackfruit boiled for hours in palm sugar and coconut milk, added with spices for its sweet flavour and brown colour. Served with rice, boiled egg, chicken, and sambal krechek. Gulai. Minangkabau / Nationwide. Curry dish. Indonesian curry characterised with yellow colour from turmeric and coconut milk.
t. e. Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1] It is served in restaurants mostly owned by ...
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of ...
e. Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. [1] The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the ...
Culture of India. Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.