https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F73%2FenTranslations:English cuisine/73/en - Revision history2026-07-11T18:54:49ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/73/en&diff=151386&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:28Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Indian restaurants typically allow the diner to combine base ingredients — chicken, prawns or "meat" (lamb or mutton) — with curry sauces — from the mild [[korma]] to the scorching [[phall]] — without regard to the authenticity of the combination. The reference point for flavour and spice heat is the [[Madras curry]] sauce (the name represents the area of India where restaurateurs obtained their spices, rather than an actual dish). Other sauces are sometimes variations on a basic curry sauce: for instance, [[vindaloo]] is often rendered as a fiery dish of lamb or chicken in a Madras sauce with extra [[chili powder|chilli]], rather than the [[Luso-Indian]] dish of [[pork]] marinated in [[wine vinegar]] and [[garlic]], based on a Goan [[Portuguese language|Portuguese]] dish ''[[carne de vinha d'alhos]]''.</div>FuzzyBot