Culinary Terms - Informative & researched article on Culinary Terms
  Indianetzone: Largest Free Encyclopedia of India with thousand of articles Indian Food


in  
Art & Culture | Entertainment | Health | Reference | Sports | Society | Travel
Forum  | Free E-magazine
Indian Food : Cooking Tips l Indian Street Food l indian Beverages l Indian State Recipes l Indian Desserts l Seasonal Foods l Indian Sherbets l Indian Spices l Indian Food l Sweets l Indian Vegetables l Food in Indian Culture l Culinary Terms l Rasa in Indian Food l Religious Influence on Indian Food l Indian Snacks l History of Indian Food l Indian Food Industry l Influences on Indian Food l Indian Chefs l Indian Festive Foods l Indian Regional Cuisines l Indian Culinary Influences by Indian Invasion l South Indian Cuisine l North Indian Cuisine l Western Indian Cuisine l Cooking Oils l Milk
Home > Society > Indian Food > Culinary Terms
Culinary Terms
A Dictionary which is extensive in its listings of Food Preparation Terms.

TadkaCulinary Terms : Baghar (Tempering)
This tempering is either done as the first step in the cooking process, before adding the vegetables for example, or as the last, pouring the tempered oil over dal. Spices and herbs are added one at a time to hot oil. The oil extracts and retains all the sharp flavours of all the spices and coats the entire dish being prepared. Also known as tadka or chonk.

Culinary Terms : Balchao (Pickling)
A Goan speciality where vegetables like aubergines or seafood like prawns are "pickled" in sugar, vinegar and spices for a day or two before eating.

Stir-Fry Culinary Terms : Bhunao (Saute/stir-fry)
While frying the spices such as onion, garlic, tomatoes, chillies etc in oil it sometimes sticks to the pan due to over heating. So to save it from sticking and to help it cook evenly small quantities of water is added to the masala and when it is done and leaves oil the main ingredient like meat or vegetables are added to it.

Culinary Terms : Bhunna In India, roasting of meat is done in tandoors, or mud ovens. As the meat cooks, its fat, and marinade dribs onto the charcoal, sending up sizzling steam that permeates the whole joint. This smoky flavour is appreciated by all.

Culinary Terms :Bukhara
Dum Pukht cuisine in India is over 200 years old. During the famine of 1784 when Nawab Asaf-ud-Daulah was building the Bara Imambara so that employment could be created for the starving people, huge quantities of food was cooked in large vessels, degs, in massive double-walled ovens called bukharis. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court.

Culinary Terms : Dhuanaar (Smoking)
Glowing charcoal is placed in a small katori, or bowl, cooked food is placed around this. Dry spices and ghee are poured on top of the coals and a lid is quickly placed over the food. This smoking adds a delicate flavour to the prepared food. In Rajasthan, for example, dal is prepared and a small bowl with burning coal is placed in it and then ghee poured over it and the lid quickly closed. This gives a smoky flavour to the dal.

Do-PiazaCulinary Terms : Do-Piaza
Mullah Do-Piaza, all children in India are told, was the legendary cook at Akbar`s court. One of the navratnas , it is said he could cook up culinary delights using only two onions. For example chicken cooked in that particular style is called Murg do piaza.

(Last Updated on : 5/01/2009)
Recently Updated Articles in Indian Food
  • Ancient Buddhist Cuisine
    Ancient Buddhist Cuisine has been well described in the early Buddhist and Jain works in which food has been classified into four categories. The ancient Buddhist cuisines mainly includes variety of rice preparations, dairy products and meat preparations along with sweets, salts and spices, oils and oilseeds and fruits and vegetables.
    •  
  • Food in Ancient India
    Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people who reside in North India as well as other parts of India.
    •  
     
  • Food in Epic Period
    Food in Epic period is largely included in Mahabharata and Manusmriti. While it represents the Ancient Indian tradition of cooking, at large it defines Indian culture which was depicted in various epic literatures.
    •  
  • Food in Indus Valley civilization
    Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
    •  
  • Food in Mauryan Period
    Food in Mauryan Period largely includes the food and drinks during 300BC to 75 AD which has been extensively discussed in Arthashastra, rock edicts of Ashoka and accounts of Greek historians.
    •  
    E-mail this Article | Post a Comment
    RSS Feeds
    Forum
    Forum on Indian Food

    Free E-magazine
    Subscribe to Free
    E-Magazine on Indian Crafts
     
     
    Culinary Terms - Informative & researched article on Culinary Terms
    		Sitemap
    Contact Us   |   RSS Feeds
    Copyright © 2008 Jupiter Infomedia Pvt. Ltd. All rights reserved including the right to reproduce the contents in whole or in part in any form or medium without the express written permission of Jupiter Infomedia Pvt. Ltd.