India Gate Restaurant

Paneer butter masala

The name itself implies that the gravy is richer because of butter and thickened by using onion, tomato, and cashew nut paste rather than just cream.Home made cottage cheese simmered on low fire with the gravy, spices, dried crushed fenugreek and touch of garlic and ginger paste and garnished with coriander leaves.
Chicken tikka masala

The word tikka in Punjabi means "bits" the chicken breast pieces is marinated with paste of ginger, garlic, yoghurt, lemon, black pepper and kept for hours to develop its taste and barbecued, the tender pieces then simmered on low fire with thick onion and tomato paste, spices, red chilly powder and garnished with coriander leaves.
Gosht rogan josh

Its one of the favorite dish from the time of Mughal emperors in which lean lamb is prepared for hours on hot plate with puree of ginger, garlic, tomato, onion, yoghurt and sprinkle of spices and red chilly powder till it gets brown in color and softens, after developing the taste and color its then simmered on low fire with thin spicy curry of onion and tomato.
Butter chicken

Also known as Murgh makhani is among the best known Indian curry all over the world in which tender pieces of chicken is mixed with lime juice, cloves, peppercorns, cinnamons, yoghurt and butter then prepared with cream, tomato puree, cashew nut paste and flavored with dried crushed fenugreek and butter.
Palak paneer

An all time north Indian favorite dish, spinach puree is prepared with ginger, garlic, onion, tomato paste with the touch of spices topped on fresh home made cottage cheese cubes and flavored with butter and coriander leaves.
Paneer tikka

Blocks of home made cottage cheese and cubes of green pepper and onion marinated with a paste of garlic, ginger, yoghurt, and touch of masalas(spices) barbecued and served on hot sizzling plate with sauce.
Reshmi kebab

A breath taking appetizer made in which tender pieces of chicken is marinated with a paste of cashew nut, cream, ginger, garlic and yoghurt barbecued and garnished with egg foam to add perfection.

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GEOGRAPHICAL VARIETIES OF INDIAN CUISINE The heterogeneity found in Indian cuisine is incomparable. This diversification is influenced by various factors such as culture, geographical variance, religion and social practices.

NORTHERN DELICACIES

North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.

North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor" (a large and cylindrical charcoal-fired oven) for baking breads such as naan, and kulcha; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, are also common. Goat and lamb meats are favored ingredients of many northern Indian recipes.

The samosa is a popular North Indian snack, and now commonly found in other parts of India, Central Asia, North America, Britain, Africa and the Middle East. A common variety is filled with boiled, fried, or mashed potato. Other fillings include minced meat, cheese (paneer), mushroom (khumbi), and chick pea.

The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Popular snacks, side-dishes and drinks include mirchi bada, buknu, bhujiya, chaat, kachori, imarti, several types of pickles (known as achar), murabba, sharbat, aam panna and aam papad. Popular sweets are known as mithai (means sweetmeat in Hindi), such as gulab jamun, jalebi, peda, petha, rewadi, gajak, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulkand, and several varieties of laddu, barfi and halwa..

SOUTHERN SPECIALITIES

South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the ubiquity of sambar and rasam (also called chaaru and rasam), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites. These are generally consumed as part of breakfast. Other popular dishes include Kesaribath, Upma, Pulao, Puliyodharai and Thengai Sadham. Hyderabadi biryani, a popular type of biryani, reflects the diversity of south Indian cuisine.[18] South Indian cuisine obtains its distinct flavours by the use of tamarind, coconuts, lentils, rice and a variety of vegetables.Udupi cuisine is one of the popular cuisine of South India.

Andhra, Chettinad, Tamil, Hyderabadi, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking . In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala, sambar from Tamil cuisine, Sambar from Karnataka and pappu chaaru in Andhra cuisine.Some popular dishes include the Biriyani, Ghee Rice with meat curry, seafood (prawns, mussels, mackerel) and paper thin Pathiris from Malabar area.

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