Translations:Indian cuisine/25/en: Difference between revisions

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Message definition (Indian cuisine)
Each culinary region has a distinctive ''garam masala'' blend—individual [[chef]]s may also have their own. ''Goda masala'' is a comparable, though sweet, spice mix popular in [[Maharashtra]]. Some leaves commonly used for flavouring include [[Bay leaf|bay leaves]] (''[[Cinnamomum tamala|tejpat]]''), [[coriander]] leaves, [[fenugreek]] (''[[methi]]'') leaves, and [[Mentha|mint]] leaves. The use of [[Curry tree|curry]] leaves and roots for flavouring is typical of [[Gujarati cuisine|Gujarati]] and [[South Indian cuisine]]. Sweet dishes are often seasoned with cardamom, [[saffron]], [[nutmeg]], and [[rose]] petal essences.
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Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.

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