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Paneer tikka or Paneer Soola [1] or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tandoor. [ 2 ] [ 3 ] It is a vegetarian alternative to chicken tikka and other meat dishes.
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [ 1 ] [ 2 ] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü , which means "piece" or "chunk".
Pasanda (Urdu: پسندہ, Hindi: पसन्दा), also called Parche (Urdu: پارچے, Hindi: पारचे), is a popular dish from the Indian subcontinent, notably North India, Rampur, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors.
Paneer tikka masala is an Indian dish of paneer tikka cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala. [1] [2] [3] Gallery.
Shahi paneer, a dish from the Indian subcontinent with paneer as a primary ingredient. The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese origins have been proposed for paneer. [5] [6] Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese. [7]
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken . [ 2 ]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Shinwari tikka (roasted lamb) Shorwa (soup) Talbaar/Maidan, plain rice, with desi ghee and yogurt placed atop its center, is consumed in FATA, notably in Waziristan and in regions like Paktika, Khost, and Bannu and Hangu. Mantu (meat dumplings, usually served under a yogurt-based white sauce) Masteh (freshly made yogurt)