"container until the mixture was light and fluffy. Both akutaq (Eskimo ice cream) and Indian ice cream are also known as native ice cream or Alaskan ice cream in Alaska. Not to be confused with Canadian Indian ice cream (or sxusem) of First Nations in British Columbia and kulfi (or Indian ice cream) from Indian Subcontinent of Asia. The ""ice cream songs"" used to be sung during the preparation of Alaskan Athabascan Indian ice cream. Indian ice cream (Alaska) Alaskan Indian ice cream is a dessert made of dried fish (esp. pike, sheefish or inconnu, whitefish or cisco, freshwater whitefishes)"
"pork meat sauce. In India and Pakistan, glass noodles are called ""falooda"" (see Falooda, the dessert dish), and are served on top of ""kulfi"" (a traditional ice cream). They are usually made from arrowroot starch using a traditional technique. The noodles are flavorless so they provide a nice contrast with the sweet ""kulfi"". ""Kulfi"" and ""falooda"" can be bought from numerous food stalls throughout Pakistan and northern parts of India. In Indonesian cuisine, they are called ""soun"" or ""suun"". In Japanese cuisine, they are called ""harusame"" (), literally ""spring rain"". Unlike Chinese glass noodles, they are usually made from potato"
"dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of Kulfi. ""Ain-i-Akbari"", a detailed record of the Mughal emperor Akbar's administration, mentions use of saltpeter for refrigeration as well as transportation of Himalayan ice to warmer areas. Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume is reduced by a half, thus thickening"
"emperors from the Indian subcontinent used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is often described as ""traditional Indian ice cream."" It originated in the sixteenth century in the Mughal Empire. When Italian duchess Catherine de' Medici married the Duke of Orléans (Henry II of France) in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets. One hundred years later, Charles I of"
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"It is also a street side urban as well as rural India summertime snack and festive sweet, where food hawkers carry around frozen mounds of kulfi in a big earthen pot and play a particular horn music to attract customers. These vendors are known as ""kulfiwalla"" (one who sells kulfi). Laddu (sometimes transliterated as laddoo or laadu) is made of varieties of flour, grains, pulses, semolina, regional or seasonal fruits, dry fruits, and other ingredients cooked with sugar, then shaped into bite-size or larger spheres. Laddu is mentioned in ancient Sanskrit documents as temple offerings, and is referred to as"
"Kaju barfi Kaju barfi is a dessert from the Indian subcontinent. ""Kaju"" literally means cashew nuts and ""barfi"" is a type of Indian sweet, usually in a lozenge shape. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). It is then spread in a flat, shallow dish and cut into bite-sized pieces. These pieces are sometimes decorated with edible silver foil. Kaju katli, on the other hand, is made with cashew nuts soaked in water overnight (it is not prepared using milk) and ground the next day; then sugar,"
"Kaju katli Kaju katli (literally ""cashew slice""), also known as kaju barfi, is an Indian dessert similar to a barfi. ""Kaju"" means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). ""Kesar kaju katli"" is a kaju katli recipe that includes saffron. The dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to a paste. Sugar solution is boiled down until a single thread forms when two fingers are dipped into it and pulled"
"""jhāl"" means spicy food; in Persian, ""parhezī"" means suitable for a diet. Jalfrezi is usually prepared by stir-frying ingredients, a technique introduced to the region by Chinese cuisine. In a survey in 2011, Jalfrezi was rated the most popular dish in UK Indian and broader South Asian restaurants. Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes"
"restaurants that serve Udupi cuisine. Rava idli is served hot and is to be eaten along with saagu and coconut chutney. A dash of ghee poured on the top of rava idli adds to the overall taste. Rava idli Rava idli (also rave idli) is a variation of the popular South Indian breakfast item, ""idli"", made with ""rava"" (semolina) or Bombay rava. It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms during World War II, when rice,"
"sugar. It is closely associated with modak. Kulfis are traditional South Asian ice-cream, where flavored milk is first condensed and caramelized by slow cooking in presence of a small quantity of rice or seasonal grain flour; once condensed, dry nut pastes and aromatic spices are added, the mix frozen in small earthen or metal cans. This creates one of the densest known form of frozen sweets; it is typically served between −10 to −15 C when they are easier to spoon and eat. It comes in a variety of flavours such as mango, kesar, pistachios, ""badam"" (almond), coconut and plain."
"most famously had at the almost iconic eatery ""Tundey Miyan"" at Old Lucknow. Kakori kebab is an Indian kebab attributed to the city of Kakori in Uttar Pradesh, India. The kebab is made of finely ground mince goat meat with spices and then charcoal grilled on a skewer. It is commonly served with Roomali Roti (a very thin bread), onion and a mint chutney (sauce). The meat is ground to a fine paste and kept moist so the texture is soft. There is a legend that it was first prepared for old and toothless pilgrims. Kalmi kebab a popular snack"
"it, increasing its fat, protein, and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed moulds (often kulhars with their mouths sealed) that are then submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged kulfi moulds, is placed in a matka or an earthen pot that provides insulation from the external heat and slows down the melting of ice. Kulfi prepared in this manner is hence called ""Matka Kulfi"". Kulfi, thus"
"usually served with side dishes like Brinjal gravy(Baghara baingan),chilled raita. Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. Several other street food varieties thrive in Chennai, Some of them are listed here: Street food of Chennai Street food, as in other areas of India, are popular in Chennai, despite the common belief in India that street food is unhealthy. The Idly Sambhar is a popular dish, which is served as"
"these annual festivities, along with firework displays and specially crafted decorative lamps. A popular variation called ""Chocolate Barfi"", is colloquially known as the ""Indian-style Brownies"" due to their resemblance with the common Chocolate Fudge Brownies. Barfi Barfi, borfi or burfi is a dense milk based sweet from the Indian subcontinent, a type of ""mithai"", possibly originating from Eastern regions of the Indian subcontinent. The name is a derivative of the Persian word ""barf"", which means snow. A few of the famous varieties of barfi include ""besan barfi"" (made with gram flour), ""kaaju barfi"" (made with cashews), ""pista barfi"" (made with"
"on the beverage's taste and fragrance, which is sometimes described as """"earthy"""" (सौंधी ख़ुशबू, سوندهی خشبو, ""sondhi khushboo""). Although ""kulhars"" have been losing ground to synthetic cups due to cost and efficiency reasons, higher-end restaurants often serve ""kulhar-waali chai"" (tea in kulhars) to their customers. In 2004, the Indian Railways (then under the leadership of minister Laloo Prasad Yadav) attempted to revive the use of kulhars for tea and other beverages sold on railway stations and aboard trains. It was argued that this was more hygienic than plastic, and also more environmentally friendly because ""kulhars"" are made exclusively of clay."
"Barfi Barfi, borfi or burfi is a dense milk based sweet from the Indian subcontinent, a type of ""mithai"", possibly originating from Eastern regions of the Indian subcontinent. The name is a derivative of the Persian word ""barf"", which means snow. A few of the famous varieties of barfi include ""besan barfi"" (made with gram flour), ""kaaju barfi"" (made with cashews), ""pista barfi"" (made with ground pistachios), and ""sing barfi"" (made with peanuts). The main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies. The flavour of a barfi"
"but popular dessert. Adding edible silver leaf (""vark"") to the edges of barfi is popular when the sweet confection is to be served at an important event such as a wedding or other such occasion. For added flavour and to provide a colourful contrast, often it is rolled in crushed nuts before it is served. The confection is served in India, all year round, but especially consumed during the holiday seasons, wedding ceremonies, and the religious festivals. Barfi is often served at Diwali, the celebration of the Hindu festival of lights. The traditional Hindu cuisine is an important part of"
"saffron (""kesar"") and other dried fruits are added. It is usually white or yellow in colour. If pistachios are used in the preparation, it can be green in colour. Kaju barfi is one of the more expensive Indian sweets when compared to other barfis. It is relished and gifted extensively during special occasions and festivals in India. Kaju barfi Kaju barfi is a dessert from the Indian subcontinent. ""Kaju"" literally means cashew nuts and ""barfi"" is a type of Indian sweet, usually in a lozenge shape. Barfi is often but not always, made by thickening milk with sugar and other"
"cooked, some like ""burfi"" are baked, varieties like ""Mysore pak"" are roasted, some like ""jalebi"" are fried, others like ""kulfi"" are frozen, while still others involve a creative combination of preparation techniques. The composition and recipes of the sweets and other ingredients vary by region. ""Mithai"" are sometimes served with a meal, and often included as a form of greeting, celebration, religious offering, gift giving, parties, and hospitality in the Indian subcontinent. On South Asian festivals – such as Holi, Diwali, Eid, or Raksha Bhandan – sweets are homemade or purchased, then shared. Many social gatherings, wedding ceremonies and religious"
"Mavalli Tiffin Room The Mavalli Tiffin Rooms () (commonly known as MTR) is the brand name of a food related enterprise located in India. Having its origin in the city of Bangalore, it has a restaurant located on the Lal Bagh Road in Bangalore and 8 other branches in the city, as well as one each in Udupi, Singapore, Dubai and Kuala Lumpur. MTR also claims to be the inventor of the popular South-Indian breakfast item, Rava idli. MTR was founded as a restaurant by Yagnanarayana Maiya and his brothers in the year 1924. In the mid 1970s when India"
"Thali Thali (Hindi/Nepali: , Gujarati: , , pronounced ""Thattu""; meaning ""plate"") is the Indian name for a round platter used to serve food. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. The 'thali' style meal serving is popular in India, Pakistan, Afghanistan, Nepal, Bangladesh, Bhutan, Tibet, Fiji, Sri Lanka, the Maldives, Mauritius, Réunion, Trinidad and Tobago, Iran, Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, Myanmar, Thailand, Laos, Cambodia, Malaysia, Brunei and Singapore. As noted by INTACH, the earliest evidence of use of continuity in cooking and"
"minutes. Then flavourings, dried fruits, cardamom, etc. are added. The mixture is then cooled, put in moulds and frozen. If frozen in individual-portion custard bowls for service with a spoon, bowls are removed from the freezer 10–15 minutes before serving to allow for melting at the edges. It is garnished with ground cardamom, saffron, or pistachio nuts. Kulfi is also served with faloodeh (vermicelli noodles made from starch). In some places, people make it at home and make their own flavors. According to Vincent McMahon, T. E. Lawrence was known to have added grapefruit and pig's blood to his personal"
"Khandvi (food) Khandvi (Gujarati: ખાંડવી ""khāṇḍvī""), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. Khandvi is readily available across India and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home. It is sometimes served with garlic chutney. Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with"
"Kannada, ""Majjiga pulusu"" in Telugu and ""Mor kuzhambu"" in Tamil with a similar meaning. In Kerala, it is called Kaalan. The Sindhi diaspora in India usually make kadhi by first roasting the chickpea flour and adding vegetables to the chickpea gravy. It is called Kadhi because of the use of Curry Leaves which are called ""Kadhi Patta"" in Sindhi. Instead of yogurt, tamarind pulp is used to give it a sour taste. An alternate way is to make a liquid mixture of the chickpea flour instead of roasting chickpeas. In Pakistan, it is usually served with boiled rice and naan."
"Rava idli Rava idli (also rave idli) is a variation of the popular South Indian breakfast item, ""idli"", made with ""rava"" (semolina) or Bombay rava. It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms during World War II, when rice, which is the staple item used in idli, was in short supply, they experimented in making idli using semolina and created ""rava idli"". ""Rava-idli"" translates to ""semolina-idli"" in the native Kannada language. It is usually found in"
"Andheri, Marol, Thane, CBD Belapur & Nerul. As a part of the buffet, Barbeque Nation has included the Indian desserts 'Kulfi' under the name of ""Kulfi Nation"" in the year 2014 & offers 800 customisable flavours as per the guests taste. Barbeque Nation opened its 50th outlet in Vijayawada, on 30 June 2015. As of Jan 2016, Barbeque Nation operates 63 outlets across the country & has spread its wings to Tier-2 & 3 cities like Ludhiana, Nagpur, Amritsar & more locations. 2 November 2016 marks the date as Barbeque Nation has opened its first international restaurant in Dubai near"
"Balti (food) A balti or bāltī gosht (, ) is a type of lamb meat or goat meat curry served in a thin, pressed-steel wok called a ""balti bowl"". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry"
"get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying """"Govinda"","" the name of Lord Vishnu. A typical meal is served with the following (in sequence): Depending upon the occasion, individual taste, and money, each dish may be made from different ingredients. Udupi or Udipi restaurants and hotels serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha in Udupi. With rising popularity, many others have"
"Khichdi Khichdi (), or"" khichri"", is a dish from the Indian subcontinent made from rice and lentils (""dal""), but other variations include ""bajra"" and mung ""dal kichri"". In Indian culture, it is considered one of the first solid foods that babies eat. Hindus, who avoid eating grains during fasting, eat Sabudana Khichadi made from sago. ""Kichri"" is a salty porridge. ""Dalia"" is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk. It was the inspiration for the Anglo-Indian dish ""kedgeree"". The term ""khichdi ""() (Urdu: کھچڑی) is derived from Sanskrit खिच्चा ""khiccā"", a"
"syrup. Kaju katli is not a long lasting dessert, in winter it can last up to 7 days, but in summer one should consume it within 3-4 days. Due to its popularity in India, many vendors such as Bikaner and SweetDabba have made a sugar free version of this sweet. Kaju katli Kaju katli (literally ""cashew slice""), also known as kaju barfi, is an Indian dessert similar to a barfi. ""Kaju"" means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). ""Kesar kaju katli"" is a"
"with an """"earthy aroma"""" that was often considered appealing. Yoghurt, hot milk with sugar as well as some regional desserts, such as ""kulfi"" (traditional ice-cream), are also served in kulhars. Kulhars have gradually given way to polystyrene and coated paper cups, because the latter are lighter to carry in bulk and cheaper. ""Kulhars"" may have been in use in the region for the past 5,000 years, since the Indus Valley Civilization. Since ""kulhars"" are unglazed, a hot drink such as tea partially soaks into the interior wall of the ""kulhar"" in which it being served. This has an enhancing effect"
"fast-food sandwich in kebab shops. Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq, and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs. Shrimp and fish koftas are found in South India, West Bengal, and some parts of the Persian Gulf. The word ""kofta"" comes from Classical Persian ""kōfta"" (), meaning ""rissole"", from the verb ""kōftan"" (), ""to pound"" or ""to grind"", reflecting the ground meat used for the meatballs. The languages of the region"