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| actually means split legumes; refers to a dish of mildly spiced lentil puree widely consumed in the North of India |
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| fresh and dlicate cottage cheese made from whole milk. |
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| a mixture of spices, also called a spice blend. |
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| finely ground whole what flower, often made into flat bread |
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| Traditional leavened flat bread baked in clay ovens |
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| aromatic type of long grain rice preferred in Indian, brown i the foothills of the Himalayas |
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| clay oven used to roast skewers of meats, poultry, seafood or begetables as well as bake flatbreads |
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| yogurt salad, used as a side dish |
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| one's social class four distinct social levels exist in Indian society and relatively little intermingling occurs |
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| spicy relish made from fruit or vegetables used as a condiment to accompany many foods. |
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| Indian form of braising using yogurt, purees and creams instead of stock. |
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| ead which is deep fried is |
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| The service of many small bowls of food on a tray in Gujarat is called |
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| Indian curry called vindaloo was influenced by the |
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| The religion which prohibits the eating of beef is |
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| The process of toasting spices in oil either before starting a dish or as a finishing touch is called |
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| the invididual combination of up to 25 spices |
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| a slow method of cooking by trapping steam. |
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| The high temperature cylindrical oven that roasts meat and makes naan is call a |
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| The dishes of the Philippines show influence from what European country? |
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| The Indonesian and Thai method of skewering meat on bamboo and grilling it is called |
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| A main flavoring ingredient in Southeast Asian cooking is |
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| Balance of hot, sour, sweet, and salty flavors is a trademark of which cuisine? |
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| The use of noodles in Southeast Asia is the influence of what country? |
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| The Indonesian chile paste is called |
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| One of the best known Singaporean dishes is a coconut and noodle soup called |
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