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| country = [[:en:Indian subcontinent|インド亜大陸]]<br />[[:en:United Kingdom|イギリス]] チキンティッカマサラは、北[[:en:Indian subcontinent|インド亜大陸]]で人気の料理である[[butter chicken/ja|バターチキン]]に由来する可能性がある。『多文化食 ...

{{Short description|Meat stew originating in the Indian subcontinent}} | country = Indian subcontinent ...

| national_cuisine = [[Indian cuisine/ja|インド料理]]、[[Pakistani cuisine/ja|パキスタン料理]]、[[Bangladeshi cuisine/j ...= [[Shank (meat)/ja|すね肉]]（[[beef/ja|牛肉]]、[[lamb and mutton/aj|羊肉]]、[[goat meat/ja|ヤギ肉]]、[[Camel/ja#Islam|ラクダ肉]]）、[[Chicken as food/ja|鶏肉]]、[[Bone marrow ( ...

{{Short description|Meat stew originating in the Indian subcontinent}} | country = Indian subcontinent ...

| associated_cuisine = [[Indian cuisine/ja|インド]] | national_cuisine = [[Indian cuisine/ja|インド]] ...

{{Short description|Indian curry dish, originally from Goa}} | caption = Pork vindaloo, served in a [[Goa]]n-style Indian restaurant ...

{{Short description|Indian curry dish, originally from Goa}} | caption = Pork vindaloo, served in a [[Goa]]n-style Indian restaurant ...

| country = [[Indian subcontinent]]<br />[[United Kingdom]] ...the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. ...

| country = [[Indian subcontinent]]<br />[[United Kingdom]] ...the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. ...

{{Short description|Indian gravy chicken dish prepared with butter}} | associated_cuisine = [[Indian cuisine|Indian]] ...

| region = [[:en:Indian subcontinent|インド亜大陸]] | national_cuisine = [[Indian cuisine/ja|インド]], [[Sri Lankan cuisine/ja|スリランカ]], [[Bangladeshi cuisine/ja ...

{{Short description|Indian gravy chicken dish prepared with butter}} | associated_cuisine = [[Indian cuisine|Indian]] ...

{{Indian cuisine}} ...that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom|curry]], [[chutney]], [[kedgeree]], [ ...

{{Short description|Kashmiri curried meat dish}} | main_ingredient = [[Lamb and mutton|Lamb]] or [[Goat meat|goat]], [[Alkanna tinctoria|alkanet]] root ...

...ice (or spice blend) to add [[pungency]] (piquancy) and flavor to culinary dishes. In [[American and British English spelling differences|American English]], ...[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexica ...

{{Indian cuisine}} ...that developed during the [[British Raj]] in India. The cuisine introduced dishes such as [[Curry in the United Kingdom|curry]], [[chutney]], [[kedgeree]], [ ...

...[wok]], from [[Northern South Asia]]. It is used in [[Indian cuisine|North Indian]], [[Pakistani cuisine|Pakistani]], [[Afghanistan cuisine|Afghan]], [[Nepal ...ost noted for the simmering of [[stew]]s, which are often named ''karahi'' dishes after the utensil. ...

{{Short description|Kashmiri curried meat dish}} | main_ingredient = [[Lamb and mutton|Lamb]] or [[Goat meat|goat]], [[Alkanna tinctoria|alkanet]] root ...

...ice (or spice blend) to add [[pungency]] (piquancy) and flavor to culinary dishes. In [[American and British English spelling differences|American English]], ...[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexica ...

{{Short description|Cuisine of the people of Indian-Indonesians}} ....jpg|thumb|260px|''[[Roti canai]]'' and [[mutton curry]], [[Indian cuisine|Indian influence]] on [[Indonesian cuisine]].]] ...