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Bombay Restaurant

Product Description

Indian cuisines are prepared differently almost all over the world, especially in different regions of India. In North India, cuisines are known for their proportion of dairy products; milk, paneer, ghee and yogurt are common ingredients, as are chillies, saffron and nuts. North India uses utensils such as the ‘tawa’ to cook flatbreads like roti and paratha, and the ‘tandoor’ to cook breads like naan and kulcha. For them, the main meal may consist of tandoori chicken and some type of bread. Samosa is a popular North Indian snack, also found in other parts of India, the Middle East, Asia and North America. A general variety is filled with boiled, fried or mashed potatoes. To summarize, popular snacks, drinks and appetizers include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles, murabba, sharbat, aam panna and papid. East Indian cuisine is famous for its desserts, especially sweets like rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja and kherri. Rather than just desserts, Eastern India offers delicacies such as poppy seeds. Traditional Bengali cuisine is neither spicy nor weak. As in South India, rice is the staple grain in East India. The most popular vegetable dishes of Orissa are Dalma and Santula. Traditional Bengali breakfast includes pantabhat, doi-chirey, doodh-muree and fruits.