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{{Indian cuisine/ja}} {{Indian Dishes/ja |state=collapsed}} ...

{{Indian cuisine}} {{Indian Dishes |state=collapsed}} ...

{{Indian cuisine}} {{Indian Dishes |state=collapsed}} ...

...spices]] originating from [[South Asia]]. It is common in [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Nepalese cuisine|Nepalese]], [[Bangla ...found in a wide range of dishes, including marinades, pickles, stews, and curries. ...

...ot spices'')は、[[:en:South Asia|南アジア]]発祥の[[Spice mix/ja|挽いたスパイスのブレンド]]である。[[Indian cuisine/ja|インド料理]]、[[Pakistani cuisine/ja|パキスタン料理]]、[[Nepalese cuisine/ja|ネ ガラムマサラの配合は地域によって異なり、[[:en:Indian subcontinent|インド亜大陸]]各地で地域や個人の好みに応じた多くのレシピが存在し、どれがより本物であるとされるということはありません。混合 ...

...spices]] originating from [[South Asia]]. It is common in [[Indian cuisine|Indian]], [[Pakistani cuisine|Pakistani]], [[Nepalese cuisine|Nepalese]], [[Bangla ...found in a wide range of dishes, including marinades, pickles, stews, and curries. ...

{{Indian cuisine}} '''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in ...

{{Indian cuisine}} '''Anglo-Indian cuisine''' is the [[cuisine]] that developed during the [[British Raj]] in ...

| region = [[Indian subcontinent]] | national_cuisine = [[Indian cuisine|India]], [[Sri Lankan cuisine| ...

| region = [[Indian subcontinent]] | national_cuisine = [[Indian cuisine|India]], [[Sri Lankan cuisine| ...

...[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexica ...llis|Kashmiri chili powder]] is bright red, but mild in heat and used in [[Indian cuisine]], named after the region of [[Kashmir]]. ...

| 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 ...

...[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexica ...llis|Kashmiri chili powder]] is bright red, but mild in heat and used in [[Indian cuisine]], named after the region of [[Kashmir]]. ...

| country = [[:en:Indian subcontinent|インド亜大陸]],[[:en:Punjab (region)|パンジャブ地方]] | region = [[:en:Indian subcontinent|インド亜大陸]], 中央アジア, 東南アジア, 東アフリカ, イギリス, アラビア半島, カリブ海, アルメニア ...

| caption = Indian curries | place_of_origin = [[Indian subcontinent]] ...

| caption = Indian curries | place_of_origin = [[Indian subcontinent]] ...

| country = [[Indian subcontinent]] '''Roti''' is a round [[flatbread]] originating from the [[Indian subcontinent]]. It is commonly consumed in many [[South Asian]], [[Southeas ...

'''Ghee''' is a type of [[clarified butter]], originating from the [[Indian subcontinent]]. It is commonly used for cooking, as a [[Traditional medicin ...[[North Indian cuisine]], with ''[[Paratha|parathas]], [[Dal|daals]]'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in te ...

| country = [[Indian subcontinent]] '''Roti''' is a round [[flatbread]] originating from the [[Indian subcontinent]]. It is commonly consumed in many [[South Asian]], [[Southeas ...

'''Ghee''' is a type of [[clarified butter]], originating from the [[Indian subcontinent]]. It is commonly used for cooking, as a [[Traditional medicin ...[[North Indian cuisine]], with ''[[Paratha|parathas]], [[Dal|daals]]'' and curries often using ghee instead of oil for a richer taste. The type of ghee, in te ...