A strongly flavoured dish from southern India made from finely chopped prawns fried with onions, tomato and mango with spices. The mixture is then crushed with vinegar and salt and served as a relish.
Very finely chopped prawns fried with onion, mango, tomatoes and spices, then ground with salt and pepper. A speciality of South Africa.
Cubes of meat, marinated, charcoal-grilled and usually served in a karahi or balti dish resembling a small heavy wok with two handles. The surge in popularity started in the late 1970s in restaurants in Birmingham in the United Kingdom - not in India! Balti means bucket.
A sweet pastry fritter or doughnut fried in ghee and then coated in rosewater syrup. A speciality of northern India.
A sweet pastry fritter or doughnut fried in ghee and then coated in rosewater syrup. A speciality of northern India.
Small balls of smoked fresh cream cheese made with cow's or buffalo's milk and high in fat. It is made from cream and that is why its fat content is higher than Surti, to which it is similar. The flavour is mellower and the texture softer than that of cheese made from whole milk, but its keeping qualities are less than that of smoked Daua cheese. It contains approximately 40 per cent fat and 10-15 per cent protein.
