• Basmati
    Basmati rice is a long grain rice originating in India or Pakistan. The name "Basmati" comes from Hindi, meaning the "Queen of Fragrance": it is one of the most perfumed rice in the world. It is aged for a year after harvest to fully develop its flavor.
    Basmati rice exists in brown or white. The grains of the basmati rice are much longer than wide, and are still longer during cooking. They remain thin and do not stick.
  • Biryani
    Biryani (also called biriani, beriani or (بریانی)) is a dish made from rice (usually basmati rice) prepared with spices, meat, fish, eggs or vegetables.
    The name is derived from the Persian word beryā (n) (بریان) which means fried or grilled.
    The biryani was imported to the Indian subcontinent by Muslim travelers and merchants. The local variants of this dish are not only popular in South Asia but also in the Middle East.
  • Chapati
    Traditional bread of the Indian world, the chapati is elaborated without leaven. It is consumed throughout India and in northern Sri Lanka. The pieces of chapati are rolled into cornets so as to be used as a spoon to consume the sauce of the dhal. Chapatis are sometimes prepared from a mixture with corn or millet flour.
  • Chutney
    In Indian cuisine, an English chutney - or chatni is a sauce, often sweet and sour, served as an accompaniment to dishes.
    All authentic chutneys contain a considerable amount of fresh green peppers. Other ingredients include a wide variety of fruits and / or vegetables, condimented and spicy.
  • Curry
    Curry (or kari) is a generic term used primarily in western culture to refer to a wide variety of spicy preparations used primarily to flavor the cuisine of Indian origin or inspiration but also Thai and other Southeast Asia and the Indian Ocean. This mixture is in powder or paste form. Depending on its composition, it can be very soft or very strong (spicy), but it is generally very fragrant.
    The dishes obtained using this mixture of spices are also called curry.
  • Dal
    The word dal refers to several leguminous lentils in India. By analogy, this is the name given to an Indian legume dish. It is also spelled dahl, dhal or daal, from the Sanskrit term "separate". In fact, legumes are often shelled (or shelled) to be processed into flour, cake or mashed potatoes.
  • Gulab Jamun
    The Gulab Jamun is a dessert originating in India. It is presented in the form of dumplings, cooked in oil, and served with a thick syrup. It is perfumed with cardamom.
  • Halva
    Halva is a confectionery made from all sorts of semolina, durum wheat in Armenia, Turkey, Pakistan and Persia and Greece, tahini (toasted crushed sesame paste) in the eastern Mediterranean, in the Balkan regions , In countries such as Greece (notably the Macedonian recipe), Israel, Lebanon, Egypt, Turkey, Malta (Ħelwa tat-Tork which means Turkish sweet) and in the Palestinian territories. Halva can also be made from many other ingredients, such as sunflower seeds (including Russia, Romania and Ukraine), various types of nuts, beans, lentils and vegetables such as carrots, pumpkins, yams , and squash.
  • Korma
    A korma is a type of dish made with meat or braised vegetables, akin to curry, originating in Central Asia. Vegetables or meat are braised with water, broth and yogurt, cream or coconut milk, as well as, sometimes, nut paste and seed. Cooking is slow, traditionally on a charcoal fire that will distribute heat throughout the pot. The seasoning is based on a mixture of spices such as coriander and cumin. If the chicken can be cooked over medium heat during all the preparation of the dish, the lamb requires, to remain tender, to be briefly seized before simmering over very low fire. The korma has its roots in the kitchen of the Mughal Empire, on the present territory of India and Pakistan. Its name is derived from the words meaning braying in Hindi and Urdu. The dopiaza and Rogan josh from Kashmir are kormas.
  • Kulfi
    Kulfi is an Indian ice cream based on milk, perfumed with pistachios (Pista kulfi), mango (Am ka kulfi), cardamom or other fruits and spices. It is often presented as small cones.
    Kulfi is prepared by reducing milk, cream and condensed milk. The result is then perfumed and then frozen. The result is a rich and dense ice.
  • Lassi
    The lassi (from Hindi सी्सी lassī) is a traditional Indian drink made from yoghurt and is one of the different varieties of fermented milk.
    The lassi exists in several versions: nature, salty, spicy or sweet, the latter being often flavored, for example rose, lemon, raspberry or mango. In India, lassi is most often consumed outside meals, but it is also a great way to soothe the fire of the spicy foods it accompanies.
  • Naan
    Naan is a flat bread made from commonly used wheat flour in several regions of Central Asia and South Asia: Afghanistan, Iran, Uzbekistan, Burma, Pakistan and northwest India (mainly in Rajasthan and Gujarat). It can be done by incorporating yeast, although it would appear that the original versions did not contain yeast.
    The naan was diffused throughout the world in its essentially Punjabi variant although it should be noted that the cheese naan, also called cheese naan, is a purely French invention, initiated in the Parisian restaurants. The naan differs from the chapati by its (The latter being round) and by the fact that the chapati is generally cooked on a cast iron plate called tawa while the naan is made theoretically in the oven called "tandoor".
  • Massala
    Massala, is the denomination of curry in the north of India.
  • Momo
    The momo is a ravioli stuffed and steamed of Tibetan origin. If his stuffing can vary infinitely, from momo spinach-cheese to momo to chocolate, it is usually garnished with vegetables, under the name of veg momos, or chicken for chicken momos. They are often served in groups of 8, "momo" meaning "eight" in Tibetan.
  • Pakora
     The Pakoras are vegetable donuts. It is possible to make pakoras with eggplants, courgettes, potatoes and other vegetables.
  • Paneer
    Panir or paneer is an appellation originally designating an Indian and Pakistan cheese obtained from buffalo milk. Panir is an important product of Indian cuisine and Pakistani cuisine and is an important source of protein for these predominantly vegetarian populations. It is consumed as it is but also in the composition of a large number of hot dishes.
  • Paratha
    A paratha, parantha or parauntha is an Indian flat bread that contains vegetable fat.
    It is one of the most popular breads of Indian and Pakistani cuisines, among others. Paratha can be filled with vegetables or just eaten accompanied by a chutney or yoghurt.
  • Chicken Tikka Masala
    Chicken tikka masala is a dish consisting of cooked chicken pieces (chicken tikka) cooked in a curry sauce. It seems that the chicken tikka masala was created between the years 1950 and 1970 by a person originating from the Indian sub-continent immigrant in the United Kingdom. It is a popular dish in the West, where it is generally considered to be Indian cuisine. Also made with lamb meat.
  • Tandoori chicken
    Recipes often contain a mixture of spices (curry, ginger, cumin, cayenne pepper) and yoghurt serving as a marinade for chicken meat cut into pieces, giving the dish its red- orange. Once marinated, the chicken is cooked in tandoor (earthen oven).
    In most Indian restaurants, chicken tandoori is served accompanied by lemon cut or not cut into slices and freshly cut onions.
  • Raita
    The raïta is an Indian sauce that makes it possible to soften the taste of the spicy dishes. Its taste is very fresh. It consists of fresh yoghurt and vegetables such as cucumber, carrots, possibly green chili, pieces of onion, tomatoes.
  • Saag
    Saag is a Punjabi dish made with spinach and black mustard leaves that are eaten in Pakistan or India. It can also be prepared with other types of leaves, spices such as coriander and other ingredients such as broccoli, ginger, garlic and green or red pepper.
    The saag is eaten with Indian bread such as roti or naan or makki di roti (a roti that is made from corn flour). It may be accompanied by lassi (beaten milk) and saag usually served at dinner time or supper.
  • Samosa or Samoussa
    Samoussa is a donut originating in northern India. It is triangular in shape and consists of a fine wheat paste that coats a stuffing of cheese, vegetables or meat, chili and spices, including coriander and turmeric.
  • Tandoor
    The tandoor (or tandour) is a kind of terracotta oven in the form of a jar, traditionally buried in the ground. It is used in Indian cuisine known as tandoori, especially that of Panjâb. It is also used in Central Asia, especially in Uzbekistan. The tandoor is fired for a few hours in embers until the walls become hot enough, the food being introduced once the fire is extinguished, often on a small spit (similar principle To the traditional bread oven.
  • Thali
     A thali is an Indian meal whose composition differs from one region to another. This is an assortment of dishes (from starter to dessert) usually served in small metal containers arranged on a round tray, also made of metal. The price is usually modest and the dishes nourishing.
    In southern India, the plateau is replaced by a banana leaf on which the food is placed directly. In North India, disposable thalis are sometimes used in plastic. As the Indian tradition does not use cutlery, one actually eats with the right hand.
    There are vegetarian or non-vegetarian thalis. The two usually offer rice and bread, depending on the region (naans, chapatis, parathas, puris ...), chutney, dal (lentils), vegetables, meat or fish Vegetarian) and a dessert, usually based on milk and often quite sweet.
  • Vindaloo
    The vindaloo, is a spicy Indian dish of Portuguese origin in the curry of the Goa region of ancient Portuguese India. It is served with chicken or lamb meat