Aryan Cuisine

  1-Vindaloo" is derived from the Portuguese word "Vinha De Alhos," which refers to the dish's two key ingredients, "Vinho" and "Alhos". Initially, it was a watery stew in Portugal cooked with pork or beef and vinegar and garlic. Vindaloo was an important part of the Goan family unit. It was proudly served at every big Catholic holiday as in Easter, Christmas Day and special family occasions. The flavor profiles in this dish called for a sophisticated palette. 2-Vindaloo is normally regarded as an Indian curry, but in fact is a Goan adaptation of the Portuguese dish ‘carne de vinho e alhos’. The name vindaloo is simply a garbled mispronunciation of vinho e albos. “To preserve meat for long durations, the Portuguese developed a unique style of marinating, where the meat was immersed in a stock composed of vinegar, salt, garlic and wine to preserve and enhance its flavor. History of Vindaloo Since the 12th century AD the Arabs had controlled all t

  The name Jalfrezi probably comes from the Bengali word for spicy (jal) and frezi may refer to stir-frying.  Today, rather than leftovers, precooked marinated meats are often used.  Usually in bite-sized pieces added to stir fried onions, green chilies, peppers, tomatoes and spices. Popular meats include chicken, lamb and Beef.   History of Jalfrezi Calcutta was the epicenter of the British Raj during the 1850s and it was the then Governor of Bengal, Lord Marcus Sandys who has been credited with the invention of this dish. References of jalfrezi can be found in several Anglo-Indian cookbooks which are proof of its popularity in Britain. Largely an Indian technique, the jalfrezi gradually travelled from the middle-class English kitchens to the elite, traversing boundaries and social classes and latterly from Sub continent to England and beyond.  The British were renowned for their large roast dinners, which usually resulted in lots of leftovers.  And the Jalfrezi curry was one way of u

  Fugu fish may just be Japan's most notorious dish. also known as Japanese puffer fish, blowfish or globe fish, is a seasonal delicacy. Highly sought after in winter when fugu are at their plumpest, Tokyo's fugu restaurants proudly display the latest bulbous catch in highly-visible tanks, later to be served up as fugu sushi, sashimi or in hot pots. So, what's so good about fugu? Well, much of the fascination must be credited to the fact that eating the prized fugu fish can kill you. Here's what you need to know about fugu poison and eating Japanese puffer fish. Several torafugu (tiger puffer fish) swim in a tank at a fugu restaurant in Tokyo. History of fugu consumption in Japan It is believed that fugu has been eaten for centuries up to millenniums thanks to fugu bones that have been found in shell middens dating back to more than 2,300 years back. Centuries later, heading into the Edo period (1603 – 1868), fugu consumption was banned altogether due to numerous cases