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...]、[[Surinamese cuisine/ja|スリナム]]、[[Jamaican cuisine/ja|ジャマイカ]]、[[Mauritian cuisine/ja|モーリシャス]]、[[Fijian food/ja|フィジー]] * [[Assamese cuisine/ja]] ...

...''' or '''chokha''' is a lightly fried mixture of mashed vegetables in the cuisine of the [[Indian subcontinent]]. *[[Assamese language|Assamese]]- পিটিকা (''pitikā'') ...

...''' or '''chokha''' is a lightly fried mixture of mashed vegetables in the cuisine of the [[Indian subcontinent]]. *[[Assamese language|Assamese]]- পিটিকা (''pitikā'') ...

...[[Surinamese cuisine|Suriname]], [[Jamaican cuisine|Jamaica]], [[Mauritian cuisine|Mauritius]], [[Fijian food|Fiji]] * [[Assamese cuisine]] ...

...[[Surinamese cuisine|Suriname]], [[Jamaican cuisine|Jamaica]], [[Mauritian cuisine|Mauritius]], [[Fijian food|Fiji]] * [[Assamese cuisine]] ...

*[[:en:Assamese language|アッサム語]] - পিটিকা (''pitikā'') * [[Cuisine of the Indian subcontinent/ja]] ...

...se cuisine/ja|ネパール料理]]、[[North Indian cuisine/ja|北インド料理]]、そして[[Bangladeshi cuisine/ja|バングラデシュ料理]]で特徴的に使用されている。時折、[[ghee/ja|ギー]]の代用品としても使われる。 ...

...nd [[North Indian cuisine|North Indian cooking]], as well as [[Bangladeshi cuisine]]. It is sometimes used as a substitute for [[ghee]]. ...

...nd [[North Indian cuisine|North Indian cooking]], as well as [[Bangladeshi cuisine]]. It is sometimes used as a substitute for [[ghee]]. ...

.../ja|料理]]が含まれる。'''デシ料理'''とも呼ばれ、[[:en:Indian subcontinent|インド亜大陸]]以外の[[Asian cuisine/ja|アジア料理]]にも影響を与え、また影響を受けてきた。 {{main/ja|History of Indian cuisine/ja}} ...

...uisine''', it has been influenced by and also has influenced other [[Asian cuisine]]s beyond the [[Indian subcontinent]]. {{main|History of Indian cuisine}} ...

...uisine''', it has been influenced by and also has influenced other [[Asian cuisine]]s beyond the [[Indian subcontinent]]. {{main|History of Indian cuisine}} ...

{{about|the tree which produces aromatic leaf often used in Indian cuisine|the European plant sometimes called curry plant|Helichrysum italicum}} *[[Assamese language|Assamese]]: নৰসিংহৰ গাছ (''narahingor gās'') ...

...]], [[Egyptian cuisine|Egypt]], [[Eritrean cuisine|Eritrea]] & [[Ethiopian cuisine|Ethiopia]]) * Aniseed myrtle (''[[Syzygium anisatum]]'') ([[Australian cuisine|Australia]]) ...

{{about|the tree which produces aromatic leaf often used in Indian cuisine|the European plant sometimes called curry plant|Helichrysum italicum}} *[[Assamese language|Assamese]]: নৰসিংহৰ গাছ (''narahingor gās'') ...

{{Indian cuisine}} ...iven the range of diversity in soil type, climate and occupations, these [[cuisine]]s vary significantly from each other and use locally available ingredients ...

{{Indian cuisine}} ...iven the range of diversity in soil type, climate and occupations, these [[cuisine]]s vary significantly from each other and use locally available ingredients ...

* [[:en:Assamese language|アッサム語]]: নৰসিংহৰ গাছ (''narahingor gās'') 新鮮な葉はインド料理およびインドの伝統医学に不可欠な部分である。これらは主に南部および西海岸の[[Indian cuisine/ja|インド料理]]で広く使われ、通常、調理の最初の段階で植物油、マスタードシード、刻んだ玉ねぎと共に炒められる。また、[[Throran/ja|トー ...

...イスとして使われる。[[Assamese cuisine/ja|アッサム]]/[[Bengali cuisine/ja|ベンガル]]/[[Oriya cuisine/ja|オリッサ]]のスパイスミックス「[[panch phoron/ja|パンチフォロン]]」や、中国の[[five-spice powder/ja| [[Category:Mediterranean cuisine]] ...

=== Cuisine === ...t in the [[Assamese cuisine|Assamese]]/[[Bengali cuisine|Bengali]]/[[Oriya cuisine|Oriya]] spice mixture ''[[panch phoron]]'' and in Chinese [[five-spice powd ...