Traditional North Indian Food
Many Indian restaurants round the globe till late 90″s are influenced by North Indian Cuisine. Indian restaurant cuisine has been influenced by Indian chefs who have migrated from North of India Specially Punjabi style restaurants. They created a fusion of the 2 great cuisines-the local and therefore the Home bought Indian Cuisine by adopting cream sauces in their Indian recipes.
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. The Mughal influence has resulted in meat-eating habits among many North Indians. Also, a spread of flours are wont to make differing types of breads like chapathis. rotis, phulkas, puris and naan.
Arbatskaya Restaurant’s features the utilization of the “tawa” (griddle) for baking flat breads like roti and paratha, and “tandoor” (a large and cylindrical charcoal-fired oven) for baking breads like naan, and kulcha; main courses like tandoori chicken also cook within the tandoor. Other breads like puri and bhatoora, which are deep fried in oil, also are common. Goat and lamb meats are favored ingredients of the many northern Indian recipes.
Style of Food
Samosa – Triangular pastries crammed with vegetables, subtly flavored with spices & exotic herbs, served with mint/yogurt chutney
Bhajiya or Pakora – Slices of onion spiced & coated with chick meal batter, deep fried to a golden brown, served with mint/yogurt chutney
Lamb Kebab – Lamb chops sprinkled with ginger/garlic extract, mildly seasoned, marinated & cooked over charcoals, served with mint/yogurt chutney
Chicken or Paneer tikka – Succulent boneless breast chicken pieces or paneer, marinated in yogurt & spices, cooked within the tandoor oven until tender, served with mint/yogurt chutney Seek Kebab – Minced lamb, marinated with garlic/ginger & exotic spices, skewered & cooked within the tandoori oven, served with mint/yogurt chutney.
Paneer Kofta – Koftas of homemade creamy cheese ground with vegetables, mixed with nuts & raisins, deep-fried, served during a creamy sauce.
Palak Paneer – Homemade pot cheese , deep-fried & cooked in fresh pureed spinach, mildly spiced. A speciality from North India.
Dum Aloo – Small potatoes, exotically flavored with fresh herbs & fresh ground spices, sauteed & cooked in yogurt sauce garnished with chopped coriander leaves Dal Makhani – Lentils cooked on slow fire with butter until tender, mildly spiced & complimented with fresh herbs.
Lamb Roganjosh – an upscale curry from Kashmir delicately flavored with exotic spices Chicken Tikka – Succulent pieces of chicken marinated in exotic spices, cooked within the Tandoori oven, finished with tomato, cream and butter sauce. Lamb Vmdaloo – An authentic spicy, hot, sharp & tangy, lamb dish Korma – A northern delicacy. the foremost popular dish to entertain guests with. Cooked with many yogurt, cream, coconut, rose-water and garnished with raisins, almonds and fried onions. Tandoori Chicken – Whole Chicken baked in clay-oven.