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In an Indian restaurant in US they might use the same gravy, but back home it is different gravies.


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These are all post-colonization dishes and are in their nature fusion dishes, therefore aren't authentically a part of historic Indian cuisine. This is also why a butter paneer at one restaurant tastes drastically different than the other. The post-colonization mire-poix-style equivalent core content for North Indian dishes is up to this part of what you're ...


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Both three have some differences,they are not same in taste, texture and appearance. Paneer butter masala is a rich, creamy,cashew based gravy where red chilli powder and tomato gravy are used to prepare. Paneer butter masala taste less sweet, little spicy and having a thick smooth gravy. It is light red in colour. And mutter paneer is a no sweet, spicy in ...


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I have been experimenting for a long time and this is the perfect biryani: 1kg meat 400g yogurt 1 cup of water 3/4 cups of oil and ghee Your biryani spice 600 g of basmati rice Marinate overnight. The following day, boil the rice in two batches 200g for 4 minutes and the remaining rice for 6 minutes. layer your raw meat on the bottom of your cooking vessel,...


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