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Curry Goat
Goat curry ( Malay: ''kari kambing'', Indonesian: ''kari kambing'' or ''gulai kambing''), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe. Regional versions In Burmese cuisine, goat curry, called ''seittha hnat'' (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with '' masala'', cinnamon sticks, bay leaf, and cloves. In Indonesia, the dish is called ''kari kambing'', and usually served with '' roti cane'' flatbread or steamed rice. ''Kare'' or ''kari'' (curry) is an Indian influenced dish commonly found in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakistan. (subscription required) Although the terms "Indian subcontinent" and "South Asia" are often also used interchangeably to denote a wider region which includes, in addition, Bhutan, the Maldives, Nepal and Sri Lanka, the "Indian subcontinent" is more of a geophysical term, whereas "South Asia" is more geopolitical. "South Asia" frequently also includes Afghanistan, which is not considered part of the subcontinent even in extended usage.Jim Norwine & Alfonso González, ''The Third World: states of mind and being'', pages 209, Taylor & Francis, 1988, Quote: ""The term "South Asia" also signifies the Indian Subcontinent""Raj S. Bhopal, ''Ethnicity, race, and health in multicultural societies'', pages 33, Oxford University Press, 2007, ; Q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Roti
Goat roti ( ) is a wrap roti (a wrap-style sandwich) filled with curry goat and other ingredients. It originates in the Trinidad and Tobago cuisine and is also popular in other Caribbean countries such as Guyana, Suriname, and Jamaica. Preparation The roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ..., an Indian-style round flatbread, is filled with curry goat and additional ingredients. Potatoes and/or chickpeas are usually among those, often curried as well. See also * Curry puff * List of goat dishes References Flatbread dishes Goat dishes Guyanese cuisine Indo-Caribbean cuisine Indo-Trinidadian and Tobagonian culture Jamaican cuisine Roti Stuffed dishes Trinidad and Tobago cuisine {{Caribbean-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Curry
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of meat or vegetables simmered or stewed in an aromatic curry base. Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder. Burmese curries are readily available in curry houses throughout the country. They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called ''athoke.'' Burmese curries may also be paired with Indian breads like ''nanbya'', ''palata'', ''aloo puri'', and ''toshay''. Ingredients A curry base of fresh aromatics including onions, shallots, garlic, chilis, ginger, and dried spices, in the form of turmeric powder and paprika, is typically used to prepare most Burmese curries. Other dried spices such as chili powder and spice mixes like garam masala, generically called ''masala'' in Burmese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burmese Cuisine
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curry, Burmese curries and stews, Burmese salads, accompanied by soups and a medley of vegetables that are traditionally eaten with white rice. Burmese curries are generally distinguished from other Southeast Asian curries in the former's prominent use of an aromatic trio of garlic, shallots, and ginger (in common with South Asian curries), and the general lack of coconut milk. Burmese cuisine also features Indian breads as well as noodles, which are fried or prepared in salads and noodle soups ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti Cane Kari Kambing Aceh
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as '' atta'', combined into a dough with added water. Its defining characteristic is that it is unleavened. ''Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is ''kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word ''roṭikā'', meaning "bread". Types # ''Makki roti'': corn flour roti served with sarson ka saag, a classic dish of Punjab. # Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. # Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. # Missi roti: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indo-Caribbean
Indo-Caribbean or Indian-Caribbean people are people from the Caribbean who trace their ancestry to the Indian subcontinent. They are descendants of the Jahaji indentured laborers from British India, who were brought by the British, Dutch, and French during the colonial era from the mid-19th century to the early 20th century. Indo-Caribbean people largely trace their ancestry back to the Bhojpur and Awadh regions of the Hindi Belt and the Bengal region in North India, in the present-day states of Uttar Pradesh, Bihar, Bengal and Jharkhand, with a significant minority coming from the Madras Presidency in South India, especially present-day Tamil Nadu and Andhra Pradesh. Other notable regions of origin include Western Uttar Pradesh, Mithila, Magadh, Chota Nagpur, Madhya Pradesh, Haryana, Rajasthan, Pashtunistan, Punjab, Sindh, Kutch, Gujarat, Maharashtra, and Kashmir. Most Indians in the French West Indies are of South Indian origin and Indians in Barbados are most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Diaspora
Overseas Indians (ISO 15919, ISO: ), officially Non-Resident Indians (NRIs) and People of Indian Origin (PIOs) are people of Indian descent who reside or originate outside of India (Including those that were directly under the British Raj). According to the Government of India, ''Non-Resident Indians'' are citizens of India who currently are not living in India, while the term ''People of Indian Origin'' refers to people of Indian birth or ancestry who are citizens of countries other than India (with some exceptions). Overseas Citizenship of India (OCI) is given to ''People of Indian Origin'' and to persons who are not ''People of Indian Origin'' but married to an ''Indian citizen'' or ''Person of Indian Origin''. Persons with OCI status are known as Overseas Citizens of India (OCIs). The OCI status is a permanent visa for visiting India with a foreign passport. According to the Ministry of External Affairs (India), Ministry of External Affairs report updated on 26 November 2024 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Indian Subcontinent
South Asian cuisine includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the subcontinent. Chopped ginger is fried with meat, and pickled ginger is often an accompaniment to boiled rice. Ging ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caribbean Cuisine
Caribbean cuisine is a fusion of West African cuisine, West African,"Cuisine." (Caribbean. Bahamabreeze.com Accessed July 2011. Creole cuisine, Creole, Amerindian cuisine, Amerindian, European cuisine, European, Latin American cuisine, Latin American, Indian cuisine, Indian/South Asian cuisine, South Asian, Caribbean Chinese cuisine, Chinese, Javanese cuisine, Javanese/Indonesian cuisine, Indonesian, North American cuisine, North American, and Middle Eastern cuisine, Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region. History As a result of the colonization, t ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asian Cuisine
This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions. Central Asian cuisine * Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. ** Bukharan Jewish cuisine – cuisine of the Bukharan Jews with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. *** Kazakh wine ** Koryo-saram cuisine – cuisine of the Koryo-saram, descended from Korean cuisine and influenced by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''Oxford English Dictionary'', 3rd edition, June 2003blend of "goat" in French and "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. In cuisine Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean, and by British traders to Japan. Further exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
