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Wednesday, May 6, 2009

Glossary - C


  • Cassia Bark: A corky bark with a sweet fragrance similar to cinnamon and is used extensively in Northern Indian cookery
  • Cayenne pepper: Hot red chili pepper used to flavor dishes, and for medicinal purposes.
  • Chaamp: A gravy dish with chicken / mutton chops (usually found as in chicken chaap / mutton chaap)
  • Channa: Chickpea
  • Chaat: Another name for savoury snacks
  • Chai: Indian tea
  • Chapatti: Unleavened Indian flatbread made with wheat flour, water, oil and salt, generally toasted / cooked on a "tava" or thick griddle and brushed with "ghee"
  • Chaval/Chawal/Akki: Rice.
  • Chili: There are a great many species of chilies, which are the fleshy pods of shrub-like bushes of the capsicum family, ranging from large to small and colors include green, white, purple, pink and red
  • Chutney: Chutney is a fresh relishes made with fruits, vegetables and herbs
  • Curry: Curry means gravy or sauce, Curries are what made Indian cuisine famous all over the world. An authentic Indian curry is an intricate combination of a stir-fried wet masala (mixture of onion, garlic, ginger and tomatoes), various spices and seasonings with which meat, poultry, vegetables or fish is prepared to produce a stew-type dish
  • Curry leaves: The curry leaf plant is a tropical tree of the citrus family. The long slender leaflets that look a little like bay leaves are dark green on top and paler underside

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