On an Indian restaurant menu what ingredient is found in a dish with `aloo' in its name?
"may be replaced by soup stock or broth. ""Aloo Bharta"", an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices. Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called ""mousseline"" potatoes. In the United Kingdom, the cold mashed potato is mixed with fresh"
"with pork, which is the original recipe. The dish was popularized by Goan cooks (whom the British favoured, because they had no issues in kitchens and bars when handling beef, goat meat, pork, or liquor) in the British establishments and the ocean-going liners. Restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word ""aloo"" (आलू) means ""potato"" in Hindi, traditional vindaloo does ""not"" include potatoes. Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United"
"आमिल (sun-dried mango pulp used for a sour taste in daal, curry and sour gravy). In the eastern Indian state of Odisha, taro root is known as ""saru"". Dishes made of taro include ""saru besara"" (taro in mustard and garlic paste). It is also an indispensable ingredient in preparing the heart of Odia cuisine, the ""dalma"", where vegetables are cooked with dal. Sliced taro roots, deep fried in oil and mixed with red chili powder and salt, are known as ""saru chips"". In the north Indian state of Uttarakhand and neighboring Nepal, taro is considered a healthy food cooked in"
"Curries known as vindaloo have become well known in Great Britain, America, and elsewhere, where the name is usually used simply to indicate a fiery dish of lamb or chicken frequently including potatoes. Such dishes are far from the Goan originals. The name ""vindaloo"" derives from the Portuguese ""vinha d'alhos"" or wine (""vinho"") and garlic (""alho""), the two definitive flavour ingredients. The dish was originally made with pork, not taboo to the Christian Portuguese. The inclusion of potatoes was a later Indian addition, thought to be the result of confusion with the Hindi word for potato, ""aloo"". Throughout the years"
"Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A ""vindaloo"", a standard element of Goan cuisine derived from the Portuguese ""carne de vinha d'alhos"" (literally ""meat in garlic wine marinade""), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish"
"patrode. In Andhra cuisine, the roots are boiled, peeled, and fried as an entree with rice, or they may be boiled along with a gravy called ""Pulusu"", and the leaves are also used. In Maharashtra state, the leaves are called ""aloo"" and are used to make a sweet and sour curry with peanuts and cashew nuts (a common dish made during marriages) and the leaf bases made into a side dish ""Dethi"" with curd. In Nagaland, the leaves are dried, powdered, kneaded into a dough and baked into biscuits that are burnt and then dissolved in boiling water before being"
"flavor usually comes from coriander and onion). ""Chana"" are usually replaced by ""chole"" in most restaurants, and both versions are widely sold as snack food and street food in the Indian subcontinent. Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (""amchur"", sometimes spelled ""amchoor""), crushed pomegranate seed (""anardana""), and ""garam masala"". In India, it is often eaten with a type of fried bread and is known as ""chole bhature"". It is commonly sold by street vendors, but can also be found in restaurants. ""Aloo chole"" is a"
"Callaloo Callaloo (sometimes callalloo, calalloo, calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including ""callaloo but not Spinach or ""bhaaji""), taro(known by many local names, including ""dasheeen bush"" ""callaloo bush"" ""callaloo"" or ""bush"") or ""Xanthosoma"". known by many names, including ""coco"" & ""tannia"". Because the leaf vegetable used in some regions may be locally called ""callaloo"" or ""callaloo bush"" ""Dasheen Leaves"", some confusion can arise among the vegetables and with the dish itself. In"
"Hot Milk Drinks: Farine with powdered milk (farine-ground and parched cassava) A very popular and nationally well known dish with distinctly African roots is callaloo, a creamy and spicy side dish made of dasheen or Taro leaves, okra known locally as okro or bhindhi, crab or pigtails, thyme, pumpkin, pimento, onions, coconut milk and shado beni (from ""Chardon Bénit,""French thistle or Fitweed) or bandhaniya (Hindi ban dhaniya, ""closed cilantro"") or shadon beni or culantro. Callaloo is often served with cornmeal coo coo, plantain, cassava, sweet potatoes, dumplings and curried crab. Pelau, a rice-based dish brought by the Indian indentured laborers,"
"fried to prepare a delicious food known as ""Kochu Bata"". In India, taro or eddoe is a common dish served in many ways. It is called ""Arvi"" in Urdu/Hindi in Central and North India, which is often mispronounced as ""Arbi"". It is called कचु(""kachu"") in Sanskrit. In Mizoram, it is called ""bäl""; the leaves, stalks and tubers are eaten as ""dawl bai"". The leaves and stalks are often traditionally preserved to be eaten in dry season as """"dawl rëp bai"""". In Assam, a north-eastern state of India, taro is known as ""kosu"" (কচু). Various parts of different types of such"
"name represents the area of India where restaurateurs obtained their spices, rather than an actual dish). Other sauces are sometimes variations on a basic curry sauce: for instance, vindaloo is often rendered as a fiery dish of lamb or chicken in a Madras sauce with extra chilli, rather than the Anglo-Indian dish of pork marinated in wine vinegar and garlic, based on a Goan Portuguese dish ""carne de vinha d'alhos"". Indian restaurants and their cuisine in Britain gradually improved from the stereotypical flock wallpaper and standardised menus. One of the pioneers was the Bombay Brasserie, which opened in Gloucester Road,"
"Adobo Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name ""adobo"" was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although"
"Meanwhile, there are also sweeteners, for example avocado, ""kamura odu"" (edible oil from the bark of a certain tree) and sesame oil added at the table. Black Harmony (Arua), a Lugbara music duo sing about ""ala/ anyu"" (groundnut/ simsim paste, also known as ""odii"" by the Acholi) in their song ""Adia"". The singing voice tells his woman named ""Adia"" to prepare for him ""mutere"" (Sliced and sun-dried cassava or potatoes) plus a side dish of either ""atra bi"", ""awu bi"", ""pala bi"", ""agobi"" or ""dodo"" and sweeten it with a little ""ala"" and ""ai"" (salt). Sometimes, chicken is marinated in"
"was the Portuguese sailor's ""preserved"" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was ""Indianized"" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish ""vindaloo"". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices. Restaurants in Goa offering traditional Goan cuisine serve vindaloo"
"it is known as ""shankhalu"" (শাঁখ আলু), literally translating to ""conch (""shankha"", শাঁখ) potato (""alu"", আলু)"" for its shape, size, and colour. In Hindi, it is known as ""mishrikand"" (मिश्रीकंद). It is eaten during fast (उपवास) in Bihar (India) and is known as ""kesaur"" (केसौर). In Odia, it is known as (ଶଙ୍ଖ ସାରୁ) ""shankha saru"". In Laos, it is called ""man phao"" (ມັນເພົາ), smaller and tastes a little sweeter than the Mexican type. It is used as a snack by peeling off the outer layer of the skin, then cutting into bite sizes for eating like an apple or a"
"dish. In Odisha the root is called saru. it is an important ingredient in dalma, a popular Odia cuisine. In Mithalanchal (Bihar) the leaf is called airkanchan and they make curry of it. The root is called Arvi in most part of UP, Delhi, Punjab, Himachal Pradesh. Commonly it is boiled, peeled and mashed like potatoes and seasoned with mustard oil, green chillies and salt. In Rohtas, Bhojpur and Palamu (Jharkhand) it is known as kachchu. In Shimoga, Uttara Kannada, Hassan, Chikkamagaluru, Dakshina Kannada, and Udupi districts of Karnataka state, they are used to make Patrode. Also, in Shimoga, Chikkamagaluru"
"of boiled potato, the second is a type of stuffed chapati. A dish called masala dosa from South India is very notable all over India. It is a thin pancake of rice and pulse paste rolled over spicy smashed potato and eaten with sambhar and chutney. Poori in south India in particular in Tamil Nadu is almost always taken with smashed potato masal. Other favourite dishes are alu tikki and pakoda items. Vada pav is a popular vegetarian fast food dish in Mumbai and other regions in the Maharashtra in India. Aloo posto (a curry with potatoes and poppy seeds)"
"works such as the ""Yājñavalkya Smṛti"". A ""pulao"" is a dish consisting of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered very high in food energy and fat. A pulao is often complemented with either spiced yogurt or ""raita"". Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring"
"variations with offal, mutton, and water buffalo meat. Pork is seldom used in traditional Indonesian ""soto"", however in Hindu majority Bali, ""soto babi"" (pork soto) can be found. The soup is usually accompanied by rice or compressed rice cakes (""lontong"", ""ketupat"" or ""burasa""). Offal is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and pocket tripe), omasum (book/bible/leaf tripe), and the intestines are all eaten. Other ingredients of ""soto"" include ""soun"" alternatively spelled as ""sohun"" or ""bihun"" (rice vermicelli), mung bean sprouts and scallion. Common ""soto"" spices include shallots, garlic, turmeric, galangal, ginger, coriander, salt, candlenut, and pepper."
"the act of condimenting with this mix. A sauce made of adobo, salt and water is called ""mojo"". One of the earliest references to Adobo is found in the ""Manual del Cocinero, Repostero, Pastelero, Confitero Y Bottilera"" by Mariano de Rementeria y Fica in 1850. Adobo Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish"
"Goan cuisine as well as the Konkani cuisine Taro leaves are very popular. In the Indian states of Gujarat and Maharashtra, the leaves of the plant are used to make ""patra"" a dish with gram flour, tamarind and other spices. Sindhis call it ""kachaloo""; they fry it, compress it, and re-fry it to make a dish called ""tuk"" which complements Sindhi curry. In Kerala, a state in southern India, taro corms are known as ചേമ്പ് കിഴങ്ങ് ""chembu-kizhangu"". Taro is used as a staple food, as a side dish, or as an ingredient in various side dishes like ""sambar"". As a"
"seed is widely used as a thickening agent, and turmeric is added for colour and its digestive qualities. Fresh or canned tomatoes and bell peppers are a common addition. Better quality restaurants will normally make up new sauces on a daily basis, using fresh ingredients wherever possible and grinding their own spices. More modest establishments are more likely to resort to frozen or dried ingredients and pre-packaged spice mixtures. Restaurants in Great Britain have adopted a number of Indian terms to identify popular dishes. Although the names may derive from traditional dishes, often the recipes do not. Representative names include:"
"Amok (dish) In South-East Asian cuisine, ""mok"", ""amok"" or ""ho mok"" refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in Cambodia, and also popular in Laos and Thailand. The Thai version uses the same Thai curry paste as red curry. Amok is thick soup cooked with fish, meat, vegetables,eggs and coconut milk. It is a common dish served at restaurants. The most common"
"in almost every dish, along with onions, curry leaves, and sliced red chilies fried in hot oil. Most of the non-vegetarian dishes are heavily spiced. Kerala is known for its traditional sadya, a vegetarian meal served with boiled rice and a host of side dishes such as parippu (green gram), papadum, ghee, sambar, rasam, aviyal, kaalan, kichadi, pachadi, injipuli, Koottukari, pickles (mango, lime), thoran, one to four types of payasam, boli, olan, pulissery, moru (buttermilk), upperi, and banana chips. The sadya is customarily served on a banana leaf. Tamil cuisine's distinctive flavour and aroma is achieved by a blend and"
"""Awesome Saala!"", ""Amake amar moto thakte dao"" (leave me to myself), ""Dada vs Didi"", ""Ilish vs Chingri"". Bengali or Hindi songs are played in the main restaurant area. The restaurant cuisine includes a large number of Bengali and east Indian dishes such as ""Dimer Devil (egg devil)"", ""Luchi-Dum Aloo, ""green peas kachori"", egg potato chop, mutton curry etc. The Kitchen of Joy The Kitchen of Joy is a Bengali restaurant located in Indiranagar, Bangalore. The restaurant was started in mid-2013. It serves a number of Bengali dishes including ""Dimer Devil (egg devil)"", ""Luchi-Dum Aloo, ""green peas kachori "". The Kitchen"
"In India, among Hindus, it is often prepared as an offering to the gods. This a laddu prepared from rava (semolina), sugar and ghee. A variant on the recipe includes Khoa as an additional ingredient. In India, these are traditionally given to lactating mothers as they help in the production of milk. The laddus are called Dinkache ladoo in Marathi and Gond ka laddu in Hindi. The main ingredient is Gum arabic which is collected from the Babhul tree. Other ingredients include coconut, almonds, cashews, dates, spices such as nutmeg and cardamom, poppy seeds, ghee, and sugar. An alternative multigrain"
"to taste. (Madhur Jaffrey's recipe calls for a 4:1 ratio of paprika to cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves. Many western interpretations of the dish add tomatoes to the sauce. This is especially common with ready-made pour-over cooking sauces to the point where the dish may be considered tomato-based. The authenticity of including tomatoes is disputed: some authors state that tomatoes are not part of the traditional dish or of traditional Indian cuisine and should not be included. However, other authors have specifically referred to rogan josh as"
"the production of dehydrated mashed potatoes, potato crisps and french fries. In South Asia, the potato is a very popular traditional staple. In India, the most popular potato dishes are ""aloo ki sabzi"", batata vada, and samosa, which is spicy mashed potato mixed with a small amount of vegetable stuffed in conical dough, and deep fried. Potatoes are also a major ingredient as fast food items, such as aloo chaat, where they are deep fried and served with chutney. In Northern India, alu dum and alu paratha are a favourite part of the diet; the first is a spicy curry"
"Saag Saag () () () () or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha, Kashmir and West Bengal). Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer. On some menus, it is called saagwala. Saag is common in the state of Odisha, where it is eaten with Pakhala, and West Bengal and regions of North India, where the most common dish is"
"these are widely used in curries and different types of ""sambar"", a lentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. Indians also use it as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making ""momo"". In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions. In Iran shallots, called ""mousir"" (موسیر), are used"
"made with okra and dasheen or water spinach ""Ipomoea aquatica"". There are many variations of callaloo which may include coconut milk, crab, conch, Caribbean lobster, meats, pumpkin, chili peppers, and other seasonings such as chopped onions and garlic. The ingredients are added and simmered down to a somewhat stewlike consistency. When done, callaloo is dark green in colour and is served as a side dish which may be used as a gravy for other food. Callaloo is widely known throughout the Caribbean and has a distinctively Caribbean origin, created by enslaved Africans using ideas of the indigenous people along with"
"Avial Avial (, pronounced ) is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick. Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, Aubergine, cucumber, drum sticks, snake gourd"
"a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as ""panch phoron"" and ""sambar"" powder. They are often roasted to reduce bitterness and enhance flavour. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make ""aloo methi"" (""potato fenugreek"") curry."