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Global Indian Cuisine
Indian cuisine is one of the most popular cuisines across the globe. The cuisine is popular not only among the large Indian diaspora but also among the mainstream population of North America and Europe. In 2003, there were as many as 10,000 restaurants serving Indian cuisine in England alone. A survey held in 2007 revealed that more than 1,200 Indian food products have been introduced in the United States since 2000. According to Britain's Food Standards Agency, the Indian food industry in the United Kingdom is worth £3.2 billion, accounts for two-thirds of all eating out and serves about 2.5 million British customers every week.
Butter Chicken, also known as Murgh Makhani, is a popular dish in Western countries and Arab worldApart from Europe and North America, Indian cuisine is popular in South East Asia too because of its strong historical influence on the region's local cuisines. Indian cuisine has had considerable influence on Malaysian cooking styles and also enjoys strong popularity in Singapore. Indian influence on Malay cuisine dates back to 19-century.Other cuisines which borrow Indian cooking styles include Vietnamese cuisine,Indonesian cuisine and Thai cuisine. The spread of vegetarianism in other parts of Asia is often credited to ancient Indian Buddhist practices.Indian cuisine is also fairly popular in the Arab world because of its similarity and influence on Arab cuisine.
The popularity of curry, which originated in India, across Asia has often led to the dish being labeled as the "pan-Asian" dish.Curry's international appeal has also been compared to that of pizza.Though the tandoor did not originate in India, Indian tandoori dishes, such as chicken tikka made with Indian ingredients, enjoy widespread popularity. Historically, Indian spices and herbs were one of the most sought after trade commodities. The spice trade between India and Europe led to the rise and dominance of Arab traders to such an extent that European explorers, such as Vasco da Gama and Christopher Columbus, set out to find new trade routes with India leading to the Age of Discovery
North Indian cuisine is distinguished by the proportionally high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) 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, 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.
Nollen Sandesh, a popular sweet from West Bengal, India.East Indian cuisine is famous for its desserts, especially sweets such as rasagolla, chumchum, sandesh, rasabali, chhena poda, chhena gaja, chhena jalebi and kheeri. Many of the sweet dishes now popular in Northern India initially originated in the Bengal and Orissa regions. Apart from sweets, East India cuisine offers delights of posta (poppy seeds).
Traditional cuisines of Orissa, Bengal, and Assam are delicately spiced. General ingredients used in Oriya, Bengali, and Assamese curries are mustard seeds, cumin seeds, nigella, green chillies, cumin paste and the spice mix panch phoron or panch phutana. Mustard paste, curd, nuts, poppy seed paste and cashew paste are preferably cooked in mustard oil. Curries are classified into bata (paste), bhaja (fries), chochchoree (less spicy vapourized curries) and jhol (thin spicy curries).These are eaten with plain boiled rice or ghonto (spiced rice).
Idlis with coconut chutney, a well-known dish from southern India 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.  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
See also: Cuisine of Assam, Naga cuisine, Sikkimese cuisine, and Tripuri cuisine
The food of the North East is very different from other parts of India. This area's cuisine is more influenced by its neighbours, namely Burma and the People's Republic of China. For example it uses less of the well known spices that are popular in other parts of India. Yak is a popular meat in this region of India.
Zorbaz Greek restaurants in Coventry and reviews new and guides map.
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87-89 Radford Road
Coventry, CV6 3BP
024 7659 2112
Coventry Restaurants recomended.
I was Invited to a party at this restaurant , I lived in Greece for a while and loved the food, I never thought the food would be anywhere near authentic and was taken back by just how good the food is. The thing about Zorbaz is its not just a restuarant its a whole entertainment venue, which means great value for a whole nights entertainment. Well done Zorbaz.
Greek cuisine has a long tradition and its flavours change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.
It was Archestratos in 330 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years . Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is not uncorrelated with Greek colonization.
The Byzantine cuisine was similar to the classical cuisine including however new ingredients that were not available before, like caviar, nutmeg and lemons, with fish continuing to be an integral part of the diet. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus. Byzantine cuisine benefited from Constantinople’s position as a global hub of the spice trade.