Apna Kitchen

Apna: In Indian language ( Hindi) means Own. Saffron: Comes from saffron stigma of crocus sativus plant. It provides aroma & flavor to food, its expensive than Garam Masala: Combination of different spices usually 5 or more spices, (cinnamon, cardamom, nutmeg, bayleaf Lychee: Chinese fruit having a thin brittle shell enclosing a sweet jelly like pulp and a single seed. Chat: In hindi is a plate of savory snacks, it derives from chatna(to taste), little spicy and sweet Kadai: Its a utensil to cook special indian delicacies. Makhani: Food enriched with butter & has tomato sauce as base. Chettinad: Land of chettiyars, community that lived in tamil nadu, chettinad dishes are known for their complex use of spices and secretly guarded recipes. very very hot (hot chillis). In the U. S. A., vindaloo dishes have potatoes. Naan: Indian bread cooked in clay oven with refined flour. North Indian food: ageold culinary secrets come alive in delightful preparations, each adding their own distinctive Taste truly revolutionary concepts in indian cuisine. Exotic preparation, marinated to perfection and grilled succulence, await you at Apna Kitchen. Take your pick from variety of kebabs, biriyanis, dais chutneys and watch as our master chefs work their magic at the tandoor. South Indian Food: South indian refers to the cuisines of the southern states of india. Andhra pradesh, karnatka, kerala and tamil nadu. Similarites include the presence of rice as a staple food, the use of lentils mild spices, dried red chillies, fresh green chillies, coconut and native fruits and vegetables. Mughlai Food: Back in the 14th century, the moghuls invaded the indian subcontinent; known as the land of millets honey, and other rich treasures. In return they left behind a trail of destruction as well as the kebab. Though the kebab was at first only barbequed meat sprinkled with salt, soon it caught the fancy of indian chefs who spent many years perfecting it to a sublime art. Veqan: Food without the use