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Spices in the Indian Ocean World
By turns exotic, valuable and of cardinal importance in the development of world trade, spices, as the editor reminds us, are today a mundane accessory in any well-equiped kitchen; in the 15th-18th centuries, the spice trade from the Indian Ocean to markets all over the world was a major economic enterprise.Setting the scene with extracts from Garcia da Orta's fascinating contemporary Colloquies on the drugs and simples of India [Goa 1563], this collection reviews trade in a wide variety of spices, exploring merchant organisation, transport and marketing as well as detailing the quantitative evidence on the fluctuations in spice trade.The evidence and historical debates concerning the 16th-century revival of the Mediterranean and Red Sea spice trade at this time, are fully represented here
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The Curry Guy Light : Over 100 Lighter, Fresher Indian Curry Classics
In The Curry Guy Light, Dan Toombs, aka the Curry Guy, showcases over 100 recipes that are: Lower in carbs and calories than most other Indian recipesLower in fat and salt without lacking flavourDelicious and fresh-tastingDan has spent many years researching the food of Kerala and Goa, as well as learning the secrets of Indian restaurants.In The Curry Guy Light he shows that you can make your favourite curry house meals but at the same time know that it’s really good for you – you’d never know it when the food works its magic!He's developed a new, lighter version of his classic base sauce, and created lower-cal versions of curry house classics, including starters like onion bhajis and spicy hot chicken wings, indulgent Goan prawn curry, chicken tikka masala and saag paneer, your favourite sides such as tarka dhal and coconut rice, plus chutneys and snacks.All the recipes have clear, step-by-step instructions, and are guaranteed 100% delectable.It's the curry cookbook you've been waiting for!
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INDIAN RESTAURANT CURRY AT HOME VOLUME 1 : Misty Ricardo's Curry Kitchen
This Gourmand award-winning paperback book is packed full of easy to follow recipes, photos, tutorials, and all the information you need to learn how to recreate exceptional British Indian Restaurant curries, starters, and accompaniments at home.The full range of the classic menu items are covered, for example, the humble Lamb Bhuna, the decadent Chicken Tikka Masala, and not forgetting the ever-popular Chicken Madras.Extra hot curries such as the Vindaloo and Phaal are included of course, and naturally a generous recipe selection of Indian restaurant starter and side-dishes - plenty for everyone, and lots of leftovers for the next day. All of the recipes have associated YouTube tuition videos which can be easily and instantly accessed by scanning the QR codes included in the book.Watching the dishes being cooked up close and personal perfectly complements the written recipes.This publication is simply a must-have companion in the kitchen.Start saving a fortune on takeaways!- Easy to follow and fully detailed recipes, covering starters, mains, sides, rice, breads and other accompaniments. - High quality full colour photos for each recipe, and additional images throughout.Specially selected recipe photos crediting social media followers. - Detailed and comprehensive introduction to BIR style cooking. - In-depth and easy to follow section on all-important curry cooking methods. - Recommended kitchen equipment, plus a detailed glossary of spices and herbs, and where to buy them. - Hints, tips, and general information. - Video Tuition via a QR code for each recipe directly linking to a Misty Ricardo s Curry Kitchen YouTube video.
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Applied Nutrition Fit Cuisine Low-Cal Sauce Chip Shop Curry 425ml
Low Calorie No Added Sugar Vegan Friendly Gluten-Free Description Ingredients More Info Applied Nutrition Fit Cuisine Low-Cal Sauce Chip Shop Curry 425ml Delicious Taste Less than 5 calories per serving Perfect for: Dipping, Dressing, Cooking & Marinating Water, Thickeners (Citrus Fibre, Carboxy Methyl Cellulose, Xanthan Gum), Salt, Acid (Acetic Acid, Citric Acid), Turmeric Powder, Flavouring, Cumin Powder, Colour (Beta Carotene, Titanium Dioxide, Caramel Colour E150D), Preservatives (Potassium Sorbate, Sodium Benzoate) Sweetener (Sucralose). Store in a cool place, away from direct sunlight. Once opened, keep refrigerated and consume within 4 weeks. Shake well before use.
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What goes on top of Indian bread Naan?
Naan is typically topped with a variety of ingredients such as garlic, butter, or herbs like cilantro. Some popular toppings include garlic naan, butter naan, or garlic butter naan. These toppings add flavor and enhance the overall taste of the bread, making it a delicious accompaniment to Indian dishes.
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Which cheese is used for Indian Cheese Naan?
Paneer is the cheese typically used for Indian Cheese Naan. Paneer is a fresh cheese common in Indian cuisine, made by curdling heated milk with lemon juice, vinegar, or other food acids. It has a mild and slightly tangy flavor, making it a popular choice for stuffing inside Naan bread.
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How spicy is Indian curry?
Indian curry can vary in spiciness depending on the recipe and the region it comes from. Some curries can be very spicy, while others are more mild. The level of spiciness is often determined by the types and amounts of chili peppers and other spices used in the dish. It's always a good idea to ask about the spiciness level when ordering Indian curry, especially if you have a low tolerance for heat.
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What goes on top of the Indian bread Naan?
Naan can be topped with a variety of ingredients, such as garlic, butter, or herbs like cilantro. It can also be used as a base for toppings like cheese, vegetables, or meats to make dishes like naan pizza or naan sandwiches. Additionally, naan can be served with dips like hummus, chutney, or yogurt for added flavor. Overall, the toppings for naan can be versatile and can be customized to suit different preferences and dishes.
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12 or 14-Piece Indian Spices & Kadai Set!
12 or 14-Piece Indian Spices and Kadai Set We've got your next curry night covered with this complete set of Indian spices and kadai serving dishes. Dazzle and delight your guests with this collection of Old India Classic spices while serving up their meal in these traditional-style stainless steel dishes. Product Highlights: What's Included: In each set, you'll get a selection of 10 x 35g Indian spices (see Full Details for complete list) along with your choice of either 2 or 4 kadai serving bowls. Quality Spices: All herbs and spices provided in this set are fresh and delicious. Each option comes individually sealed in bags to avoid spillage and to ensure products do not mix in transit. Kadai Dishes: These dishes are incredibly versatile, they can be used to cook or serve your meal. They feature a flat, deep centre that makes them perfect for cooking, frying or pre-heating tasty dishes. Stainless Steel Construction: Dishes are crafted from scratch, break, rust and corrode-resistant stainless steel. So, you can be sure that you can use these dishes time and time again. See Full Details for ingredients Buying Options: 19.99 pounds instead of 24.99 pounds for the 12-Piece Set (10 Spices and 2 Kadai Dishes) - save 20% 27.99 pounds instead of 32.99 pounds for the 14-Piece Set (10 Spices and 4 Kadai Dishes) - save 15%
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Come & Chutney
Chubby Thunderous Bad Kush Masters, the enigmatically named stoner rock outfit from the gritty streets of London, have unleashed their latest sonic offering, "Come & Chutney." And let me tell you, dear readers, this album is a wild ride from start to finish. From the opening track, "Mango Crusher," with its thunderous riffs and infectious groove, it's clear that CTBKM have no intention of holding back. The band's signature blend of fuzzy guitars, pounding drums, and psychedelic vocals creates a sound that is both heavy and playful, like a drunken bear stumbling through a forest of weed-infused dreams. Tracks like "Curry on Me" and "Bhang Bhang, I'm a Bad Shepherd" showcase the band's ability to weave together intricate melodies with bone-crushing heaviness, creating a sonic tapestry that is as unpredictable as it is captivating. And let's not forget the cheekily titled "Naan-violence," a blistering anthem that will have you headbanging in no time. But it's not all about the riffs and grooves with CTBKM - the band's lyrics are as amusing as they are thought-provoking, touching on themes of love, loss, and of course, the joys of a good curry. And with their infectious energy and undeniable charm, it's hard not to get swept up in the band's infectious enthusiasm for life, music, and all things spicy. In conclusion, "Come & Chutney" is a must-listen for any fan of heavy music with a twist. Chubby Thunderous Bad Kush Masters have once again proven themselves to be a force to be reckoned with, delivering an album that is as deliciously spicy as it is undeniably fun. Cheers, lads.
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Skeyndor Spa Senses Indian Peel Butter With Spices 150ml
Stimulates energy. Renews the body, with avocado oil, sesame and saffron from India. Natural exfoliating product with a balancing, energetic and comforting effect.
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Who is Mango Chutney?
Price: 9.99 £ | Shipping*: 3.99 £
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Which spices are used in Chinese cuisine?
Chinese cuisine uses a variety of spices to create its unique and flavorful dishes. Some of the most commonly used spices in Chinese cooking include ginger, garlic, star anise, Sichuan peppercorn, cinnamon, and five-spice powder. These spices are used to add depth and complexity to dishes, and are often combined with soy sauce, rice wine, and vinegar to create a balance of flavors. Each region of China also has its own unique spice blends and flavor profiles, adding to the diversity of Chinese cuisine.
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What are typical spices in English cuisine?
Typical spices in English cuisine include black pepper, mustard, nutmeg, cloves, and allspice. Herbs such as parsley, thyme, rosemary, and sage are also commonly used in English cooking. Additionally, English cuisine often incorporates spices like cinnamon, ginger, and mace in sweet dishes such as desserts and baked goods. Overall, English cuisine tends to favor a combination of savory and sweet spices to enhance the flavor of dishes.
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Which rice is used in Indian cuisine?
Basmati rice is the most commonly used rice in Indian cuisine. It is known for its long grains, fragrant aroma, and fluffy texture when cooked. Basmati rice is often used in dishes such as biryani, pulao, and as a side dish to accompany various curries and dals. Its unique flavor and texture make it a staple in Indian cooking.
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Is duck traditionally part of Indian cuisine or more of Chinese cuisine?
Duck is not traditionally part of Indian cuisine. It is more commonly associated with Chinese cuisine, where it is used in dishes such as Peking duck and duck fried rice. In Indian cuisine, chicken, lamb, and seafood are more commonly used as meat ingredients in traditional dishes. However, with the influence of global cuisine and fusion cooking, duck may be incorporated into Indian dishes in modern interpretations.
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