Indian Food Korma , tandoori ,Spicy curry , Nawabi , Vindaloo curry Recipes, naan bread @ www.indiacurryrecipes.comTandoori Chicken recipe This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."

This is a wonderfully simple chicken curry salad that is perfect to serve in a sandwich or with a baked potato for lunch. The honey and the brown mustard add some extra depth and the spices provide some good kick. Do add some slivered almonds and raisins - they lift up this entire dish. If you choose to serve this in a sandwich, then some good qual

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A delicious recipe for a unique chicken salad. This takes about 10 minutes to prepare and makes you look like a gourmet chef!

Note: This page or section contains IPA phonetic symbols in Unicode. See Help:IPA for a pronunciation key.The cuisine of Burma (or Myanmar) has been influenced by the respective cuisines of China, India and Thailand. However, in spite of this, Burmese cuisine has unique preparation techniques and distinct flavours unlike any other. Different regions of Burma have different variations of "standard" dishes. Use of seafood is more prevalent along coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Fish and shrimp from rivers, lakes and streams, however, have traditionally been the main source of protein in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. Beef and pork, although certainly not forbidden, are avoided by many Buddhists and Muslims respectively. Vegetarian dishes are also common, especially during the Buddhist lent (Wa-dwin), a three-month Rains Retreat. During this time, only two meals (i.e breakfast and lunch) are consumed before midday to observe the fasting rules(u bouk saunk) and abstainance from meat (thet that lut) is observed by many devout Buddhists.White rice or Basmati rice is regarded as the main staple and is usually served with curry. Paw San Mhwe is the most popular rice used in Burma and is rated as high as the Thai Fragrant Rice or Basmati rice.Burmese cuisine also contains a variety of salads (a thouk) centered on one major ingredient, ranging from rice, noodles, and glass vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea), and ngapi (fish paste). These salads have become popular fast-foods in Burmese cities.Here is a popular expression that sums up the traditional favourites: