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The document provides descriptions of several popular dishes in Indian cuisine, including butter chicken, samosas, aloo gobi, naan, matar paneer, rogan josh, tandoori chicken, chana aloo curry, shu'bah', and chutney. It describes the main ingredients and cooking methods used to prepare each dish.

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Mishaela Christan Guevara Estrada
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256 views11 pages

Presentation 1

The document provides descriptions of several popular dishes in Indian cuisine, including butter chicken, samosas, aloo gobi, naan, matar paneer, rogan josh, tandoori chicken, chana aloo curry, shu'bah', and chutney. It describes the main ingredients and cooking methods used to prepare each dish.

Uploaded by

Mishaela Christan Guevara Estrada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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INDIAN CUISINE

CHICKEN MAKHANI
Butter chicken is mouth-watering, tender chicken, cooked in a
spiced tomato sauce. It’s traditionally cooked in a tandoor (a
cylindrical clay or metal oven), but may be grilled, roasted or
pan-fried in less authentic preparations.
SAMOSAS (DEEP-FRIED POTATO/VEGGIE
DUMPLING)
Samosas are often accompanied by a sweet mint
sauce or chutney. These puffy treats are a common
street food. You can find tourists and Indians
natives alike eating them as a midday snack or a
side to a main dish.
ALOO GOBI (POTATO AND
CAULIFLOWER)

Aloo Gobi is a dry, vegan Indian dish, made


with potatoes (aloo), cauliflower (gobi), and
Indian spices. It has a warm, yellow-orange
color, because it uses a staple in Indian dishes:
turmeric.
Aloo Gobi occasionally contains kalonji and
curry leaves as well. Other common ingredients
include garlic, ginger, onion, coriander stalks,
tomato, peas, and cumin. Throw it all together
to roast in the oven and you’ve got one of the
most popular dishes ordered in Indian
restaurants.
NAAN (FLATBREAD)
Naan is a leavened, oven-baked flatbread. You
normally serve Naan with all meals.
MATAR PANEER (PEAS AND COOKED COTTAGE
CHEESE)
Matar paneer comes from regions of northern India. It’s
made up of a yummy tomato sauce over paneer (farmer’s
cheese) and peas, and spiced with garam masala.
ROGAN JOSH (CURRIED MEAT)
Rogan josh is a staple of Kashmiri (region in
northern India) cuisine. It’s one of the main
dishes of a Wazwan: a Kashmiri multi-course
meal.
Rogan Josh consists of braised lamb chunks
cooked with gravy. Generally, Indian chefs
make this gravy from browned onions, yogurt,
garlic, ginger, and aromatic spices.
TANDOORI CHICKEN (CHICKEN
MARINATED IN YOGURT AND
SPICES)

Tandoori chicken is a popular North


Indian dish consisting of roasted
chicken prepared with yogurt and
spices. The name comes from the
type of cylindrical clay oven, a
tandoor, in which the dish is
traditionally prepared.
The chicken is marinated in yogurt
and seasoned with the spice mixture
tandoori masala. Indian chefs
traditionally use cayenne pepper, red
chili powder, or Kashmiri red chili
powder to give it a fiery red hue.
This dish goes so well with steaming
basmati rice and crispy naan.
CHANA ALOO CURRY (CHICKPEA POTATO
CURRY)
A sultry blend of ginger, tomato, curry, and garlic
marinate potatoes, chickpeas, and onions. These
veggies and spices blend together to create the
magical, Chana Aloo Curry. Though more traditional
recipes may be spiced with chilli or cayenne pepper,
Chef Marie’s special twist includes fresh jalapenos.
SHU’BAH’ (TOMATO SOUP)

Shu’Bah’, sometimes referred to as


“Shorba”, is a light, Indian-spiced
tomato soup. This is an Indian
vegetarian dish made by simmering
tomatoes, onions, spices, and ghee
(clarified butter). The ginger,
turmeric, cardamom, and cinnamon
spices give it the classic Indian
symphony of flavor.
CHUTNEY (FRUIT SAUCE)

chutney (or “chatni”) is a sauce that is a flavorful


sweet pair to savory samosas. It’s a relish made
of various types of fruits, herbs, and spices, and it
originated in India over 2,000 years ago. Heads
up again, vegans, this is one for you.

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