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Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make. [1] [2] Many of its usages are described in the "wonderful" [1] 1886 Anglo-Indian dictionary, Hobson-Jobson. [1]
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
The cuisine of West Bengal encompasses the cooking styles, traditions, and recipes associated with the modern Indian state of West Bengal.It has its own distinct characteristics, but it is very similar to the wider Bengali and Indian cuisine, partly historically and partly due to the import of ingredients and ideas from other regions of India and from foreign lands during the time of the ...
Easy Air Fryer Indian Recipes. A Mom's Cookbook. This Gobi (Cauliflower) Manchurian in a tangy and sweet soy sauce brings out the umami flavors, making it a perfect snack or a side.
Chingri malai curry or malai chingri, also known as prawn malai curry, is a Bengali curry made from tiger (bagda) and king prawns (chingri) and coconut milk and flavoured with spices. [1]
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
Anglo-Indian people are a distinct minority community of mixed-race British and Indian ancestry. During the colonial period, their ancestry was defined as British paternal and Indian maternal heritage; post-independence, "Anglo-Indian" has also encompassed other European and Indian ancestries. Anglo-Indians' first language is usually English.
Kolkata biryani (Bengali: কলকাতা বিরিয়ানি) is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. [1] The name of the dish comes from the city of Kolkata in West Bengal. Rice is used as the base ingredient, and meat, eggs, potatoes and spices are added. It is best known for its use of ...