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22 relations: Bangladeshi cuisine, Chana masala, Chickpea, Chole bhature, Curry, Dahi (curd), Deep frying, Flour, Ghee, Indian cuisine, Indian subcontinent, Kulcha, Leavening agent, List of Indian breads, Naan, Pakistani cuisine, Paratha, Punjabi cuisine, Puri (food), Roti, Tamil culture, Yeast.
Bangladeshi cuisine
Bangladeshi cuisine (বাংলাদেশের রান্না) is the national cuisine of Bangladesh.
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Chana masala
Chana masala (literally "mix-spiced small-chickpeas"), also known as channay, chole masala, chole or chholay (plural), is a dish from the Indian subcontinent; notable in Indian and Pakistani cuisine.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chole bhature
Chole bhature, is a dish from the Punjab region of the Indian subcontinent.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Dahi (curd)
Curd (Hindi दही dahi, Bengali দই doi) is a traditional fermented milk product usually prepared from cow milk, and sometimes buffalo milk, or goat milk.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indian subcontinent
The Indian subcontinent is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas.
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Kulcha
Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
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List of Indian breads
This is a list of Indian breads.
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Naan
Naan is a leavened, oven-baked flatbread by Bernard Clayton, Donnie Cameron found in the cuisines of the Middle East, Central Asia, and South Asia.
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Pakistani cuisine
Pakistani cuisine (پاکستانی پکوان) can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy.
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Paratha
A paratha is a flatbread that originated in the Indian subcontinent.
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Punjabi cuisine
Punjabi cuisine is associated with food from the Punjab region of India and Pakistan.
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Puri (food)
Poori (also spelled Puri) is an unleavened deep-fried bread, originating from the Indian subcontinent.
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Roti
Roti (also known as chapati) is a flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.
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Tamil culture
Tamil culture is the culture of the Tamil people.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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References
[1] https://en.wikipedia.org/wiki/Bhatoora
