User:SWindianocean/East-Indian (Bombay) cuisine

East-Indian(Bombay) cuisine

East-Indian cuisine is a fusion of Portuguese,Koli and Maharastrian cuisines. Members of the community are secretive about family recipes and common preparations differ from family to family. Some families include British influenced preparations in regular courses especially stews and desserts.Through the years as migrants settled in Bombay (now called Mumbai), the catholic communities especially Mangalorean and Goan communities interacted with the original inhabitants i.e the East-Indians and these cuisines share many dishes at least in name with varying preparations. Some proponents may be adamant about where certain dishes originated and further adequate references are required.

East-Indian Bottle Masala

This mix of spices (that includes approximately 32 different spices)is a highly guarded recipe, though the recipe varies a bit from one expert to another. It is commonly used in many meat and fishes dishes, especially on festive occasions. The name Bottle masala refers to a special packing method, where the masala was packed compactly into a bottle,to avoid absorbance of moisture and oxidation. Once packed properly, a well prepared masala, may be stored for up to 3 years without any addition of preservative, provided the bottle is not opened. Once opened,the contents should be used within a year.

Breads

'Appas/Aps' This type of bread is made with rice flour that is kneaded and roasted.Typical Koli aps are distinguished by lack of salt.

Snacks Orias Somewhat chewy, Doughnut shaped snacks

Fugias

Chittaps

Meat Dishes/Preparations

Duck Moile

This curry is based on East-Indian Masala and is commonly served for Christmas dinner

Frithad

Green Mutton curry Sarpotel

Vindaloo

Lonvas

Cutlets

Potato Chops

Mince/Kheema

Sausages

Roast Tongue(Beef)

Seafood Dishes

Caldin

Balchao (Prawn and Bombay Duck)

Stuffed Fish

Pickles and Accompaniments Mango Pickle

Carrot Pickle

Chilli Pickle

Green Chutney

Mango Salad

Sweet Dishes

Letri

Marzipan

Milk Cream

Bol de Coc This is a light coconut cake.

Thali Sweet A variation of Bol de Coc, it is a lighter cake that is prepared by steaming instead of baking.

Cordial

Recejao A sweet prepared with milk sugar and curd.

Christmas Pudding

Fruit cake

Newris

Date Rolls

Kul-Kuls

Bread Pudding

Blancmange

Dry sweet Fried Soji

Alcoholic Beverages

Rice Wine

Pineapple Wine

White Wine

Ginger Wine and Ale

Khimad

External links

http://www.east-indians.com/fooddrink.htm