Pakistan-Chicken Korma
Korma has its roots within the Mughlai Cuisine of the Asian subcontinent. A characteristic Mughal dish, it can be followed back to the 16th century and to the Mughal attacks into the locale.
Tag Archive for: Asian Cuisine
Pakistan – Traditional Boneless Mutton Karahi
/0 Comments/in World Cuisine, Asian Cusine, Pakistani Cuisine/by Usama TariqThe traditional Mutton or lamb boneless meat is the most popular and common dish in Pakistan. This dish is also named Karahi Gosht where Gosht means meat (although it can be chicken, lamb, or cow). The people of Khyber Pakhtunkhwa is the founder of this delightful dish and also some food historians said that this dish comes from KPK. It is also believed that Mutton Karahi is originated from the Indian Subcontinent at the ruling of the great Mughalai Family in the early 17th century. Now it becomes famous all across the world.
Vietnam – Bún Riêu
/0 Comments/in World Cuisine, Asian Cusine, Vietnamese Cuisine/by Fauzan AnandikaFor a coffee lover, Vietnamese coffee is one of the tastiest coffee in Asia. Despite their coffee, Vietnam also has a delicious dish and mostly is noodle. When visiting Ho Chi Minh, you will find a tasty noodle called Bun Rieu, a rice base noodle with tomato soup as a base crab.
Pakistan, India, Bangladesh – Chicken Masala Curry (Chicken Tikka Masala)
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Pakistani Cuisine/by Muhammad UsamaChicken Masala Curry is a dish that is made with marinated broiled chicken. Its beginning is debated. The curry is more often than not velvety and orange-colored.
Saudi Arabia – Bukhari Rice
/0 Comments/in World Cuisine, Asian Cusine, Saudi Arabian Cuisine/by Dwi SusantiSaudi Arabia is well known for its petrol production and as a religious activity center for Muslims all over the world. People in Saudi Arabia usually cook their rice with several spices to give a flavourful and rich taste. One of the most popular is Bukhari rice.
Indonesia – Gudeg
/0 Comments/in World Cuisine, Asian Cusine, Indonesian Cuisine, Singapore Cuisine/by shehroz gillGudeg is totally a jack fruit dish, which is a very famous traditional cuisine of Javanese. It is called “GREEN JACK FRUIT SWEET STEW”. There are different variations of GUDEG. Gudeg was first made in the Mataram Kingdom which is actually related to Alas Mentaok. Yogyakarta is the Capital city of INDONESIA, as we know that Gudeg is originated from YOGYAKARTA. Javanese cuisine is very spicy food so the actual meaning of the word “JAVANESE” is “FIRECRACKER”.
Pakistan, India – Aloo Qeema Gravy (Minced Meat With Potatoes)
/0 Comments/in World Cuisine, Asian Cusine, Indian Cuisine, Other Asian Cuisine, Pakistani Cuisine/by Usama TariqIn Punjab of Pakistan, there are many desi people who look at many dishes and try these dishes with their own method, from this, they cook Aloo Qeema mix dish in their own taste as well as in KPK they also have own taste. his dish is the national cuisine of Pakistan, India, and Bangladesh.
Philippines – Pork Lumpia
/0 Comments/in World Cuisine, Asian Cusine, Filipino Cuisine/by zayna khanLumpia is various kinds of spring rolls, they are fried, grilled, and non-fried. They are made with different fillings and served with different kinds of sauces and salads. This is a snack and appetizer dish. Filipino cuisine is composed of many cuisines of the Philippine archipelago. This cuisine has dishes varieties like curries, pasta, snacks, chicken, and fish. Some dishes are influenced by cuisines like Chinese, Japanese, and Indian.
Japan – Yakiniku
/0 Comments/in World Cuisine, Asian Cusine, Japanese Cuisine/by zayna khanYAKINIKU is grilled meat inspired by western cuisine. The term Yakiniku is associated with Korean restaurants, in Osaka and Tokyo. From 1872, in the MEJI period, this Korean cuisine influenced Japanese dishes.
Tunisian / Moroccan / Israel – Shakshouka
/0 Comments/in World Cuisine, African Cuisine, Asian Cusine, Israeli Cuisine, Moroccan Cuisine, Tunisian Cuisine/by YushraShakshouka is an Arabic word which means “mixture”. It is one of the best dishes of all the African cuisines. This dish consists of eggs which are poached in a tomato sauce underneath it. It is not only served as a breakfast rather it is also served as lunch and dinner. It is said that this dish came into existence in the regions of Tunisia and Yemen. After people living in the North of Africa migrated to Israel, this dish became Israel’s national dish.