Hyderabadi marag, a traditional Mutton Curry from Hyderabad, India. This dish is served as a starter curry.Dal makhani, a dish made from a wide variety of lentils along with butter and cream
This is a list of Indian soups and stews. Indian cuisine consists of cooking traditions and practices from the Indian subcontinent, famous for its traditional rich tastes and diverse flavours.[1][2]
Kadhi, or karhi, is a dish originating from the Rajasthan.[4] It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti.
Korma, or qorma, (Hindi: क़ोरमा; Bengali: কোরমা) is a dish originating in South Asia,[9] consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.
Paya is a traditional meat stew originating in the Indian subcontinent. Recipes for this dish vary regionally. The soup base is created by sautéed onions and garlic, where a number of curry-based spices are then added to the meat and bones. The cooked dish is served with a garnish of fresh diced ginger and fresh long coriander leaves, along with fresh sliced lemon.[10]
Macho Jhol is a spicy Assamese fish curry, made with potato, chillies, ginger and garlic.[11]
Vindaloo, or vindalho, is an Indiancurry dish, which is originally from Goa.[20][21][22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish.[23]
^M. R. Srinivasan; C. P. Anantakrishnan (1964). Milk products of India. Indian Council of Agricultural Research. pp. 19–. CHAPTER IV MAKHAN - DESI BUTTER Makhan is an indigenous (desi) butter obtained invariably by churning dahi with crude devices. Very little makhan is utilized for direct consumption except for sacrificial or medicinal purposes.
.jpg)
