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American indian food and lore - Cuisine of the United States - Wikipedia


Indian food has its good and bad points. It's good because it includes lots of grains high in fiber and less animal protein. Legumes and vegetables are also commonly used — another plus. The problem is that much of the food is prepared with ghee (clarified butter) or is fried or sautéed. Coconut oil and milk, which are high in saturated fat, are also used often.

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

There are absolutely authentic elements to Indian food in America, but what's important to keep in mind is that India is a vast country so what's typical varies greatly from region to region. The most common Indian food in the U.S. comes from North India and is more specifically often Punjabi. Also a very large population of the subcontinent is vegetarian, so vegetable dishes are far more common.

The most generic and catchall Indian dish, curry, is served in the U.S. with vegetables, chicken, lamb, shrimp or paneer. Curries are absolutely of Indian origin, but in India there is a lot more variation. Each area in India (and often each family!) has their own unique blend of spices to make up those that have become somewhat standardized in the U.S., like curry powder and garam masala. So you will find countless curries across India, but they may not taste quite like the American versions we're used to and will likely be spicier.

Indian food has its good and bad points. It's good because it includes lots of grains high in fiber and less animal protein. Legumes and vegetables are also commonly used — another plus. The problem is that much of the food is prepared with ghee (clarified butter) or is fried or sautéed. Coconut oil and milk, which are high in saturated fat, are also used often.

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

There are absolutely authentic elements to Indian food in America, but what's important to keep in mind is that India is a vast country so what's typical varies greatly from region to region. The most common Indian food in the U.S. comes from North India and is more specifically often Punjabi. Also a very large population of the subcontinent is vegetarian, so vegetable dishes are far more common.

The most generic and catchall Indian dish, curry, is served in the U.S. with vegetables, chicken, lamb, shrimp or paneer. Curries are absolutely of Indian origin, but in India there is a lot more variation. Each area in India (and often each family!) has their own unique blend of spices to make up those that have become somewhat standardized in the U.S., like curry powder and garam masala. So you will find countless curries across India, but they may not taste quite like the American versions we're used to and will likely be spicier.

Mon – Thur 11:00am – 10pm
Friday 11:00am – 11pm
Saturday 11:00am – 11pm
Sunday 11:00am – 9pm

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Plants such as asparagus, broccoli, garlic, Brussels sprouts and apples are Old World foods. Black-eyed Peas are indigenous to Africa. Many other dishes might be termed “American Indian foods,” but only because Indians did eat them; many of those recipes contain foods that indigenous people did not have until contact with the colonizers. For examples, green chili stew or posole with ham, and mutton stew are not truly traditional because swine and domestic sheep are Old World animals. Many Bannock bread recipes are made with flour. A lot of “traditional” wojapi recipes are merely some fruit mixed with flour and large amounts of sugar.

Some web sites contain “authentic,” “real” or “traditional” American Indian/Native American/Indigenous dishes that contain flour or any other Old World plant or animal. On this site, “traditional” means customs practiced prior to contact with Europeans.

Many indigenous recipes here could be labeled “Semi-Traditional Indigenous Recipes” because they are primarily comprised of traditional, New World ingredients, but with small amounts of Old World ingredients. Old World ingredients are marked with an asterisk*.

Indian food has its good and bad points. It's good because it includes lots of grains high in fiber and less animal protein. Legumes and vegetables are also commonly used — another plus. The problem is that much of the food is prepared with ghee (clarified butter) or is fried or sautéed. Coconut oil and milk, which are high in saturated fat, are also used often.

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

There are absolutely authentic elements to Indian food in America, but what's important to keep in mind is that India is a vast country so what's typical varies greatly from region to region. The most common Indian food in the U.S. comes from North India and is more specifically often Punjabi. Also a very large population of the subcontinent is vegetarian, so vegetable dishes are far more common.

The most generic and catchall Indian dish, curry, is served in the U.S. with vegetables, chicken, lamb, shrimp or paneer. Curries are absolutely of Indian origin, but in India there is a lot more variation. Each area in India (and often each family!) has their own unique blend of spices to make up those that have become somewhat standardized in the U.S., like curry powder and garam masala. So you will find countless curries across India, but they may not taste quite like the American versions we're used to and will likely be spicier.

Mon – Thur 11:00am – 10pm
Friday 11:00am – 11pm
Saturday 11:00am – 11pm
Sunday 11:00am – 9pm

Receive a $5 Bonus Card when you sign-up. Members receive invites to exclusive events, extraordinary offers, special gifts for your birthday and anniversary, and other exceptional surprises.

GIFT CARDS  /  JOBS  /  FAQ / SITEMAP
© 2018 American Tandoor Inc., All Rights Reserved – Restaurant Website Design by SDG

Indian food has its good and bad points. It's good because it includes lots of grains high in fiber and less animal protein. Legumes and vegetables are also commonly used — another plus. The problem is that much of the food is prepared with ghee (clarified butter) or is fried or sautéed. Coconut oil and milk, which are high in saturated fat, are also used often.




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