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In Northern Pakistan, in and around the Hazara region of Khyber Pakhtunkhwa province, kadhi can be prepared with a variety of additives such as chicken, pumpkin, and sarson ka saag. In Karachi and Hyderabad, Sindh , in addition to plain kadhi, a variety of vegetables such as okra , aubergine , and drumstick beans may be added.
Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati ...
Examples are mango lassi, [47] [48] mango milkshake, [49] [50] and chaas. [51] [52] Others are juices derived from vegetables and fruits, such as watermelon shakes, [53] carrot juice and tamarind juice (imli ka paani). Shikanjvi and neembu paani drinks are especially preferred during the summer. Jal-jeera is also common as well.
Pakora (pronounced [pəˈkɔːɽa]) is a fritter originating from the Indian subcontinent.They are sold by street vendors and served in restaurants across South Asia. [5] They often consist of vegetables such as potatoes and onions, which are coated in seasoned gram flour batter and deep-fried.
Outside Southern and Western India, such preparations are often known as pakora. Its variations include the chili bajji, potato bajji, onion bajji, plantain bajji and the bread bajji (or bread pakora). Another version is called bonda (in south India), vada (in Maharashtra) and gota (in Gujarat).
Gujarati Kadhi. Kadhi (curry made from buttermilk chhash and gram flour, usually either sweet or tangy) Karela nu shaak (bitter gourd curry) Kobi bateta nu shaak (cabbage and potato curry) Keri nu shaak (Mango curry) Kobi Papdi nu shaak (Cabbage and broad beans curry) Mag nu shaak (mung bean curry) Methi nu shaak (fenugreek leaves curry)
Chicken karahi, or kadai chicken, is a chicken dish from Pakistan. It is known as gosht karahi when prepared with goat or lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian Cuisine. The dish is prepared in a karahi (a type of wok) and can take between 30 and 50 minutes to prepare and cook the dish.
Kadhi bari or bari kadhi [3] (Bhojpuri: 𑂍𑂛𑂲 𑂥𑂩𑂲, romanized: Kadhi Barē) is an Indian vegetarian curry, made up of gram flour, dahi and spices. [4] This vegetarian dish is popular in Uttarkhand, Bihar, [5] Jharkhand and Uttar Pradesh states of India [6] as well as in Bagmati, Lumbini, Madhesh and No.1 provinces of Nepal.