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INDIAN CUISINE

 

 

Indian Cuisine: The sub-continent of India is a vast country with almost 1.2 billion population spread all over different states of the country. With such a diverse population,  India has different styles of cuisine right from the Mughlai Cuisine of Punjab and Kashmir, Bengali Cuisine of East,  Goan and Malvani Cuisine of the coastal regions to the liberal use of tamarind in the Cuisine from Tamil Nadu, the colorful Cuisine of Rajasthan and Gujarat to the spicy and tasty Cuisine of Maharashtra and many more. Indian Cuisine has evolved over the years through cultural influence of Moghuls, British and Portuguese who ruled in India during different period. India is one such nation in the world which has an array of spices used in the preparation of its different cuisines. The use of Cloves, Cinnamon, Cardamom, Star Aniseed, Turmeric, Fenugreek, Cumin, Mustard, Asafoetida, Chilies, Coriander, Pepper and many more different spices is very common. Indian Kitchen believes a lot in preparing its own Masala by grinding different spices required for different dishes. The popularity of Indian Curry, Biryani, Tandoori Chicken, Kebabs, Naan (Indian bread) and many other dishes is growing in the world arena. So join us at Rita’s Gourmet Goa and learn some of the wonderful Indian Vegetarian and Non-Vegetarian delicacies from the list given below.

Vegetarian

Kadai Chole (Chick Peas in flavorful gravy)

Rajmah Masala (Red Kidney Beans in Spicy Tomato Gravy)

Palak Paneer (Spinach and Indian Cottage Cheese)

Paneer Pasanda ( Indian Cottage Cheese with spices with a delicate blend of gravy)

Dal Makhani (Lentil and Red kidney beans in rich gravy made with Butter and Spices)

Dal Tadka (Red Gram with Seasoning)

Gujarati Kadhi (Hot Yogurt with Seasoning)

Methi Mutter Malai (A confluence of Fenugreek leaves, Peas and Cream)

Bharwan Brinjal (Stuffed Aubergine)

Stuffed Capsicum

Aloo Gobi Masala (Potato and Cauliflower gravy)

Tamatar ki Chuttney (Sweet, Sour and Spicy Tomato gravy)

Aloo ki Sukhi Sabzi (Boiled Potato with Turmeric and Curry leaves)

Non-Vegetarian

Ajwaini Jhinga (Shrimps in bishop’s weed)

Mutton Kebabs (Grilled Lamb Spicy Chunks)

Kashmiri Gustaba (Lamb Dumplings Simmered in Yogurt Gravy)

Mutton Roganjosh (Lamb in rich flavorful gravy)

Masala Prawns (Shrimps in thick gravy)

Chicken Chettinad (Chicken Gravy)

Fish Amritsari

Butter Chicken

Rice and Indian Bread

Handi Biryani (Rice cooked in earthen pot)

Vegetable Pulao (Steamed Rice with vegetable)

Kashmiri Pulao (Rice with dry fruits and saffron)

Jeera Rice (Rice topped with fried cumin)

Curd Rice

Delicious Parathas (Aloo/Gobi/Onion/Ajwain) (Indian Bread)

Indian Sweets

Rasmalai (Fresh Cheese Dumplings in Saffron Sauce)

Carrot Halwa

Rice Kheer

Phirni

Basundi

For registration to learn Indian cuisine call 7507452225 OR mail at ritasgourmetgoa@gmail.com OR / AND Copy to info@ritasgourmetgoa.com OR Leave Feedback. We conduct classes for small batches.

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