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Dictionary of Indian Culinary Terms

The History of Indian Cuisine

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Indian Recipes

Vegetarian Entrees

Indian cuisine has a rich heritage of vegetarian entrees and selections. Their menu is filled with delicious and healthy vegetable, beans and pototo delights with a tasty selection of spices and herbs to bring out a flavor you never thought you could get from a simple vegetable dish.

With all dinner items on the menu, you may choose your degree of spiciness from mild, mild-medium, medium, medium-hot, or hot .

Vegetable Curry	Chana Masala
The curries are prepared with tomatoes, onions, and fresh herbs. Served with Basmati rice.	Chana means garbanzo beans. Grabanzo beans prepared with tomato, onion and fresh herbs. Served with Basmati rice.
Aloo Gobi	Eggplant Bharta
Aloo means potato. Gobi means cauliflower. Potatoes and califlower sauteed with onions, tomato, and fresh herbs. Served with Basmati rice.	Bharta means baked. Eggplant baked and cooked with onions, tomatos and spices. Served with Basmati rice.
Dal Makeni	Paneer Shahi
Dal means lentils. Makeni means mixed or a blend. Creamed lentils cooked with selective herbs and spices. Served with Basmati rice.	paneer is a soft cubed Indian mild cheese. Shahi means creamed. Cubes of mild homemade Indian cheese in a smooth masala cream sauce. Served with Basmati rice.
Vegetable Kofta	Mutter Paneer
Kofta means "meatballs". This dish is "vegetable balls" that look like meatballs. Served in a stew of creamy lentils cooked with selective herbs and spices. Served with Basmati rice.	Mutter means peas. Paneer means cheese. Homemade Indian cheese cooked with peas, tomatos, and spices. Served with Basmati rice.
Saag Paneer	Vegetable Korma
Saag means spinach. Paneer means a special velvety cubed mild Indian cheese. Served with Basmati rice. Cream of Spinach simmered with onions and fresh herbs.	A traditional dish prepared with exotic spices, herbs, and a cream sauce. Served with rice.