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In Burmese cuisine, goat curry, called seittha hnat (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with masala, cinnamon sticks, bay leaf, and cloves. [1] In Indonesia, the dish is called kari kambing, and usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is an ...
A traditional Burmese meal includes a bowl of soup, rice, several meat curries, and ngapi yay (a dip or dipping sauce) with tozaya (vegetables for dipping). Traditionally, the Burmese eat meals from plates on a low table or daunglan, while sitting on a bamboo mat. [14] Dishes are simultaneously served and shared. [14]
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry[3][4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean. Mutton curry was originally prepared ...
A curry base of fresh aromatics including onions, shallots, garlic, chilis, ginger, and dried spices, in the form of turmeric powder and paprika, is typically used to prepare most Burmese curries. [3] Other dried spices such as chili powder and spice mixes like garam masala, generically called masala in Burmese (မဆလာ), also feature in ...
A mix of melinjo, glutinous rice, peanut, sago pearl, white bread, coconut milk, screwpine leaf, ginger and milk. A dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. It is popular during Ramadan. A type of cake made with rice flour, sugar, clarified butter, and coconut milk.
Dhansak is a popular Indian dish, originating among the Parsi community. [1] It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, whole spices, and caramelized onions. The technique of extending a relatively ...
Afghan Kabuli palaw. Rice with kofta (meatballs) and corn. Rice is a core staple food in Afghan cuisine and the most important part of any meal. [9] Challow, or white rice cooked with mild spices, [11] is served mainly with qormas (korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and ...
Tibetan dishes and foods. Khapse. Laping. Chicken momo with curry. Thenthuk. Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions. Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt [3] Chexo – a rice and yogurt dish.