The Spicy Vindaloo

Often blowing off the minds and smoking up your ears and tongue, the Vindaloo is a dish with numerous spices alongside rice and Indian salads. Vindaloo is considered one of the hottest curries in the world. It also holds the title of being the hottest curry among other top spicy Indian dishes. It is a Goan dish inspired by the Portuguese Came de Vinha D’alhos, meaning ‘meat in garlic marinade.’ This is because the meat of the Indian Dish usually used to be marinated in vinegar and garlic. The British Indian form of Indian Foods has conquered the market by storm. The British Indian version of Vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger, and spices, then cooked along with more spices, as opposed to the generic Portuguese method of margination in vinegar and garlic. This Dish is often regarded as being fiery and spicy. Traditionally, pork is the main ingredient of the Indian Dish called Vindaloo. But the use of beef, mutton, prawns, chicken, and vegetables has become prominent.

Bringing to the American market, the Vindaloo has gone some tremendous changes have been adapted during the procedure. In the British Asian version of the Dish, the addition of vinegar, potatoes, and chili peppers, makes it spicier than the regular medium spicy. The British Bangladeshi form of the Dish is known as tindaloo. But that is a totally different dish altogether. In England, Vindaloo is considered as being the tongue-searing curry with the changing times. It is said, that the Indian Dish made its way to India in the 15th century.

The Vindaloo is said to be a dish with surely came with the Portuguese explorers but was tweaked to suit the local conditions when it arrived at the Western Indian ports. There was no wine or vinegar and so, the fermentation process was carried on by using the palm wine, even by the Franciscan priests. The local ingredients included tamarind, black pepper, cinnamon, and cardamom. But amongst all these the use of the chili peppers remained prominent. Even today in most Indian Restaurants in Denver, Colorado, these ingredients have remained the same. The Portugal Empire has been known to use Chile peppers prominently in their dishes, which used to be imported to India from the USA. After the British occupation of the Indian Subcontinent, from 1797 to 1813, the combination of the Indian dishes alongside the British taste buds was enjoyed thoroughly. Not only the East-meets-West food was relished by the British, but also the Christian Goan cooks were free of caste and religious restrictions, which made it possible for them to cook both beef and pork. These were savored by the expats.

In early British India, cookbooks also were very popular and vindaloo recipes remained close to the Goan original dish. But when it was exported to England, the Indian Dish gradually was transformed and made into another hot curry dish. The tang of the vinegar had also been lost and had been replaced with the practice of marinating the meat. The balance of the different spices in this Indian Dish was lost due to the excessive use of chilies and then the Dish was considered a hot dish. Even to date, Goa has many versions of these Indian Dishes along with the use of cinnamon and cardamom giving the earthy tones with the heat kept in check.

The best Indian Restaurants in Denver, Colorado, prepare Vindaloo by mixing cubed potatoes, which not only reduces the preparation costs but also adds a starchy texture and a subtle taste that helps eat the hot Indian Food. Find your kind of Vindaloo curry at Little India, Denver.

Gulab Jamun – The Sweet encounter with a sweetened fried dough

Gulab Jamun literally translates to Rose as in Gulab and Berry as in Jamun. Gulab Jamun is a sweet confectionary that is soft to the touch, and its texture is like a cloud sponge. Originated in the Indian Subcontinent, this Sweet Indian Dish is known as ‘Mithai’. It is famous in India, Pakistan, Bangladesh, Myanmar, and Nepal. The Maldives is also a big fan of this Indian Sweet, but they call the Indian Sweet Dish ‘Gulab ki Janu’. Many nations with the South Asian populace enjoy Indian Dishes like the sweet Indian Dish, Gulab Jamun. These nations include places like Mauritius, Fiji, Gulf States, the Malay Peninsula, Great Britain, and South Africa, alongside the Caribbean countries – Jamaica, Trinidad and Tobago, Guyana, and Suriname.

Now that we know that numerous people love this Indian Dish, let us learn how it is made! The Indian Sweet Dish incorporates the use of milk solids from khoya. Khoya is made by evaporating milk till getting curdled texted and ending up with milk solids. The traditional khoya extraction from the milk makes the Dish very special and immensely delicious. The reduced milk, khoya, is rolled and tossed until you get a soft dough consistency. The soft rolled dough is then mixed with a good amount of regular flour, also known as ‘maida’ in the Indian subcontinent. The use of baking powder is also initiated for the process. The mixture is then needed, made into small balls, and fried in oil or ghee until golden brown. These fried balls are then instantly dipped in a sweet syrup dip made of sugar and water. After this procedure, you get what’s called ‘Gulab Jamun’. Some people also constitute this with dried milk or powdered milk. The trick here is that even with the soft insides, the slow-cooked and frying motion should cook the inside without making it chewy or frying it too much. The fried balls are soaked in a light sugar syrup flavored with green cardamom and rose water, kewra, or saffron. Hot gulab jamun is often served with vanilla ice cream or Kulfi.

It is said that inspired by a fritter, Luqmat al-qadi was the first one to prepare the Dish in medieval Iran. After that, the Dish traveled to India with Central Asian Turkic conquerors. Another theory states that the Mughal emperor Shah Jahan’s chef made it accidentally. In this Indian Dish for the sweet-toothed, the word ‘Gulab’ was derived from the Persian word ‘gol,’ meaning flower, and the word ‘āb’ meaning water. This was used to refer to the rose water-scented syrup. According to the culinary historian, the Arab desert ‘luqmat al-qadi’ is the most similar desert to Gulab Jamun and might have its roots in a Persian dish, with rose water syrup being a constant in both of the dishes. To experience the true blissful Indian Desert, stop by the best Indian Restaurants like Little India in Denver, Colorado.

In India, Gulab Jamun is a dessert often enjoyed at different occasions, festivities, and birthday celebrations. It is also an excellent way to ‘sweeten the mouth’ during a marriage ceremony, according to the Indians. This Dish does not discriminate between religious beliefs. It is served during Muslim Eid ul-fitr and Eid al-Adha and during Hindu festivals like Diwali and Ganesh Chaturthi. There are various types of Gulab Jamun, and each of its variations has a very distinct taste and appearance. Some of its variants are the black ‘Kala Jamun’, The Bengali ‘Pantua’, The Jabalpuri ‘Katangi’ or say ‘Jhurre Ka Rasgulla’, and the Rajasthani ‘Gulab Jamun ki Sabzi’. Get some of the best Indian Deserts like the Gulab Jamun and other Indian Delicacies at Little India, which serves various Indian Foods in Lakewood, Colorado.

Korma – A Mughlai Indian Curry

Korma is a type of curry which originated in South Asia. Korma is a Mughlai-inspired cuisine of the Indian Subcontinent. Korma dish can be traced back to the 16th century, which used to be prepared in the Mughal court kitchens. The famous white Korma was garnished with Vark and was also served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Its association with the Historical Royal courts makes the people eating the Indian dish feel special.

Korma is an Indian delicacy in which meat or vegetables are braised with yogurt or stock along with spices that flavor the dish. The mixture of spices including coriander and cumin, combined with yogurt kept below the curdling temperature to incorporate the combination in a slow and gradual process for a flavorful explosion. Traditionally, people used to carry this out in a pot set over a very low flame, with charcoal on the lid to ensure the overall cooking of the dish. A korma could be mildly spiced or it could also be fiery but the smell due to the various spices make it a very wholesome dish. The dish also uses butter and cream to make it mild tasting. This is a good option for those who want zest without the spicy burn like a Vindaloo. The nutty undertone due to the blend of almonds, cashews, coconut, and poppy seeds is a cherry on the cake. The sauce on the other hand also has many aromatic spices that accompany the meat and/or the vegetables.

A Korma can be made with lamb, goat meat, chicken, beef, or chicken. Some kormas also incorporate meat and vegetables like spinach and turnip. The addition of the term ‘Shahi’ (known as ‘Royal’ in English) is sometimes added in front of Korma, making it ‘Shahi Korma’ indicating that the dish is more intricate and has prestige more than an everyday meal. Similar to other Braising techniques, this Indian Cuisine is first cooked briskly, or is seared using high heat, and traditionally incorporated with using ghee. The slow gradual cooking method retains the meat juices and the vegetable juices as well as makes the braised ingredients soft and juicy. During the last stages of the cooking, the pot is sealed with dough and the same ‘dum’ or ‘dampokhtak’ is used.

The Korma then is improvised with a technique called bagar which is the addition of spices, heated ghee, and then further combined with the sauce formed by the braising. The pan is then covered and shaken in order to release the steam and also mix the contents of the Indian dish. The other curry recipes are very different from that of the Korma. Chili and Ginger are also some of the very common spices used in some of the variations of the dish. South Indians also use the Indian Bay Leaves and Dried Coconut to make the Korma more fragrant.

The variations of the Indian Dish, Korma, also has Korma Pilau (pilaf) which is made with rice and braised meat. In the variation from the United Kingdom, the thick Korma Sauce is made with Almonds, Cashews, other nuts, and Coconut or Coconut Milk. In the 21st century, the Korma has been known as the most popular curry in the UK which the people in Uk even more preferred compared to the famous Chicken Masala Tikka.

Navratan Korma is a vegetarian Korma that integrates the use of vegetables and/or paneer. Navratan means nine which indicates the use of nine different vegetables in the dish. While Navratan Korma is widely vegetarian, the Eid Korma is a traditional dish often served during Eid-al-Adha, which is made with lamb, goat, and cow that is braised in very minimal or no spices. The cut of the meat is what dominantly brings the unique flavor. Similar to potted beef, this was done to preserve meat with the help of the fat layers acting as a barrier. In Malaysia, Korma or Gulai Kurma incorporates the dish being cooked with Coconut milk instead of Yoghurt. Meats used for this Korma include Mutton, Chicken, Beef, and/or Deer. Try out the delicious Indian Food Dishes at one of the Best Indian Restaurant in Denver, Little India!

Saag Dish – A Healthy blend of Spices and Green Leafy Vegetables

Saag is a dish that globally mainly involves the use of spinach and mustard greens while preparing the dish. In Hindi, the vegetable Spinach is known as saag. It is also known as sag or saga. Saag can also be prepared with other South Asian Leafy Vegetables, like, collard greens, basella, and sometimes also with broccoli. The use of saag has been incorporated in different Indian dishes to bring the enriched flavor of the main dish to the main focus. But when cooked alone with some light spices, the saag can be eaten with various Indian rice dishes or Indian Bread Dishes! The saag has different essential vitamins and fibers that are very good for the body’s digestion.

Saag, in Odisha, is eaten with a fermented rice dish known as pakahla, while in the Shree Jagannath Temple at Puri, saag is one of the Indian Dishes offered to Jagannath as a part of the Mahaprasad. This Indian dish is a simple common dish with various preparation styles in India. In West Bengal and North India, Sardo da saag (Saag Dish made of Leafy Vegetable called ‘Sarso’) and Makki di roti (Maize flour Flat Bread) is quite famous, along with another Indian Saag Dishes like Saag Aloo (Leafy Vegetable and potatoes) and Saag Ghost (Leafy Vegetable and meat). Take-away and restaurants in India also serve the Saag dish as a good side dish, with the main dish being a rice dish or any kind of Indian Bread. Choose the saag dish at Little India Denver to explore the burst of this amazing Indian Dish from any of the best Indian Restaurants in Denver!

Let us explore more:

Odisha & Jharkhand

In the Odia & the Jharkhandi cuisine, sāga is one of the most important vegetables served as a side dish. It is popular all over these states. Large varieties of plants are used as sāga in Odisha & Jharkhand. A list of the plants that are used as sāga is as below.

  • Kalama/Kalmi saga: Ipomoea aquatica (water spinach)
  • Kosalā/Khadā sāga: This is prepared from amaranth leaves.
  • Bajji sāga: Prepared from Amaranthus dubius leaves.
  • Leutiā saga: Amaranthus viridis leaves and tender stems.
  • Pālanga/Palak saga: spinach
  • Poi saga: This Indian Saag dish is prepared from basella leaves and its tender stems.
  • Bāramāsi/Sajanā/Munga/Mungi saga: Usually prepared from the leaves of the drumstick tree. Cooked with lentils or alone with fried onions. This is sometimes also boiled and cooked to accompany some rice.
  • Sunusuniā saga: Marsilea polycarpa leaves.
  • Pitāgama saga: Gilnus oppositifolius.
  • Pidanga saga
  • Kakhāru saga: This Indian Saag dish is prepared from the soft leaves of the pumpkin plant.
  • Madarangā saga: prepared from leaves of Alternanthera sessilis (The saag’s scientific name).
  • Sorisa saga: Mustard greens
  • Methi sāga: This saag is usually prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with a combination of vegetables to enhance the taste.
  • Matara sāga: Made from the inner coating of the peas, which is further chopped and made into a saag.
  • Bahal sāga
  • Kular sāga
  • Bhader sāga
  • Jhirel dal sāga


The Bengali culture is rich with a special place for their food. In Bengali cuisine, the Indian dish called sāg is one of the most important vegetable side dishes. It is famous all over the state and is enjoyed in most households as it is locally resourced and is, therefore, cheap enough to be afforded by all. Most Bengalis include at least one sāg every day during lunch. They eat sāg fried or with a little gravy (jhol) alongside rice. A list of the plants that are used as sāg is listed below:

  • Kalmi sāg Ipomoea Aquatica (Water Spinach)
  • Kosalā/Khadā sāg: prepared from amaranth leaves.
  • Bajji sāg: This Indian Bengali Saag dish is prepared from Amaranthus dubius leaves.
  • Leutiā sag: Amaranthus Viridis leaves and tender stems are prepared.
  • Pālong sāg: spinach
  • Puin sāg : prepared from basella leaves and tender stems.
  • Bāramāsi / Sojnā sāg: prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
  • Sunusuniā sāg Marsilea polycarpa leaves.
  • Pitāgama sāg
  • Helencha sāg: Enhydra fluctuans
  • Daata sāg
  • Peyanj sāg: prepared from Spring onions this Saag dish has a hint of sweetness to it.
  • Mulor sāg
  • Lal sāg
  • Lau sāg : This dish is prepared from the leaves and/or the stems of the bottle gourd plant.
  • Kumro sāg: The Saag dish is prepared from the leaves of the pumpkin plant.
  • Madarangā sāg: This Saag dish is prepared from leaves of Alternanthera sessilis.
  • Sorshe sag: Mustard greens
  • Methi sāg: prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetables has a very prominent taste of the saag.
  • Matara sāg: The inner coating of peas is removed and then chopped to be made into a saga dish.


Saag paneer is a dish containing paneer, a type of cottage cheese, which is a delicacy considered by the Punjabis.

Saag gosht is a version of the dish prepared with gosht (meat), often lamb or goat. This version of the dish known as saag is also common in Pakistan and meat is also prevalent in the country’s cuisine like that of India. The meat is usually cooked in a tandoor before being marinated in the other ingredients to be made into a whole dish.

Aloo saag (also spelled aalu saag) consists of boiled or fried aloo (potatoes) in a curry made with reduced mustard leaves. It is usually made with mustard leaves in Punjab, although spinach is a common alternative. Saag aloo is commonly served hot, with naan, chapati, makki di roti, etc., and topped with ghee. Punjabis sure love their saag and their dairy products.

Samosa – a savory vegan snack

Samosas are a vegan dish that is a perfect option for healthy junk food. Its versatility is what attracts people in the US. Samosas can be served as an appetizer, a snack, or an entree; they are most popular in South Asia, the Middle East, Central Asia, East Africa, and the Diasporas worldwide.

Wrapped in a blanket of lightly salted dough, the savory snack filling is very fragrant with peas, coriander, and spiced potatoes. The addition of onions and chilies is also a common practice. The savory filling is filled in the dough in the form of a triangle, cone, or a half-moon, then shallow-fried or deep-fried till golden brown.

Samosa is a word derived from the Hindi word ‘samosa’. Samosas can be dated back to the 10th through 13th Century. The earliest mention of this Indian Snack was by Abbasid-era poet, Ishaq-al-mawsili. The Arab cookery books also mention the samosa as sanbusak, sanbosaj, sanbusaq, and sanbusag in Persian. In the 16th century the Indian Snack was very popular, but by the 20th century was only in certain parts of this brilliant Indian Snack Dish. The East and Central Asian kitchens welcomed the samosa in the 13th or 14th centuries. A scholar named Amir Khusro, wrote in his poem about how the samosa was prepared with a type of protein, ghee, onion, etc.

The Samosas are usually served with tangy and sweet dipping sauce. You could also go for the green chili sauce. The different Indian States have different variations of samosas. Some belong in the Vegan Menu and some are surely the meat options. In the states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu; the samosas are made like a Portuguese chamuças with a different pastry style. The filling of this Samosa variant has spiced mashed potatoes, green chilies, curry leaves, cabbage, carrot, peas, and fried onions. In the city of Hyderabad, India, the samosas are a bit smaller, packed in a thick pastry crust with minced meat filling which is known as Lukhmi. Yet another variant of lukhmi is filled with an onion filling. You could also find noodle samosa in some Indian Restaurants in Denver, Colorado. You can order this delicacy from Little India in Denver for your next snacking spree!

The Clay oven cooking – Tandoor

Cooking in a Tandoor oven is a method to cook various edibles with fire and high heat inside the Tandoor. Tandoori cooking was traditionally associated with Punjabis. After the partition of India and Pakistan in the year 1947, the Punjabi Sikhs and Hindus resettled in Places like Delhi. After that, Tandoor cooking became popular in the mainstream. This cooking method is embraced and practiced by the Punjabis even to date. In rural Punjab, The traditional Tandoor is still used in making different Indian Delicacies. Some village areas have a communal tandoor for much better usage and less wastage.

A Tandoor is also known as Tannour. It is a cylindrical clay or metal oven used for cooking and baking. The Tandoor is thought to have originated in Rajasthan, India, due to the archeologists finding Tandoor remains dating back to the 2600 BC. The Tandoors were used for baking flatbread, the Indian roti, Afghan naan and Turkmen Chorek. Tandoor cooking is now used in Southern, Central, Western Asia, and the South Caucasus, for cooking various kinds of Indian food. The Tandoor exposes the uncooked food to live fire in the Tandoor, with the radiant heat cooking and hot air, convention cooking, and smoking in the fat and food juices that drip on the Charcoal or Wood fire. The heat inside the Tandoor can reach up to 480 °C (900 °F).

It is also amazing that the tandoors can remain lit up for long periods, which is why it is very favorable for cooking food in high-temperature cooking. It is also thought that tandoor cooking is a traditional type of makeshift earth oven and horizontal-plane masonry oven. The traditional Tandoors are still used in most Indian restaurants in Denver for that authentic Smoky savory flavor, while the modern smaller tandoors and electric tandoors are used in many Indian Homes and in households that like to eat Indian food.

There are 5 types of tandoor ovens predominant in the culinary world. These are the Afghan Tandoor, the Punjabi Tandoor, Armenian Tonir, Azerbaijani Tandir, and the Turkmen Tamdyr. The most famous Indian dishes cooked in these Tandoor ovens are the Tandoori roti, Tandoori naan, Tandoori laccha paratha, Missi laffa, the Tandoori kulcha, Tandoori Chicken, Tandoori Aloo, Chicken Tikka, Tangri Kebab, Paneer kebab, Seekh kebab, and the list goes on. Try out these Tandoori delicacies at Little India Denver to experience the best Vegetarian Indian Food and Authentic Indian Food near you!

Pakora – The hot served rainy season dish

In India, the rainy or the monsoon season lasts from June till September. This season brings the most happening people together. In these situations, most Indians like hot savory snacks with a hot tea or coffee cup. Pakoras are the most famous for being the best Chai Companion on your rainy days. Some people also associate pakoras with their happiness while associating rainy days with their hardships.

Pakoras are like Fritters, sure, but they have significant differences. Fitters are made with batter, breaded, or dough coating, but Pakoras are not so. Pakoras are made of Gram flour mixture containing various kinds of veggies or meat, Indian spices, salt, and green chilies. The unique part about pakoras is that they are a hot savory Indian snack, but the addition of ‘jeera’ or ‘ajwain’ makes it easily digestible. The most famously eaten Pakoras in India are Shallot Pakora, Paneer (Cottage Cheese) Pakora, Palak (Spinach) Pakora, Cauliflower Pakora, Eggplant Pakora, Bread Pakora, Daal Pakora, and Mixed Pakora. Baking powder also adds to its softer interior while it stays Crispy from the outside. It is a fun Indian Snack, but this Indian Dish is an excellent way to make children eat a good amount of veggies in the form of homemade junk food. Its versatility also allows it to be eaten as an appetizer!

This Indian Street Food, sold in the Indian Subcontinent as a spicy fritter, was invented by an Indian in the Peshawar Restaurant in the year the 1930s. At that time, there were no fried snacks on the menu of the Peshawar Restaurant, which urged him to make a batter-fried chicken and serve it as chicken Pakora. He had originally used Tandoor spice marinated chicken to create this Indian Food invention. But the only Non-Vegetarian Pakora in the Indian Cuisine mostly accepted by the Indians is the Moti Mahal Chicken Pakora, invented in the 20th century.


Naan is not a Pita?

Greatly gaining popularity in this Digitalized world where YouTube has attracted many food bloggers, Naan is often compared to a Pita bread. Sometimes it is also mistaken to be a Pita Bread. Naan is thicker and enriched, which makes it softer than normal bread. These carbohydrates filled a key source, originated in India, and are very common in the Caribbean and South and West Asia.

Naan is made from a mixture of flour, water, yeast, milk, yogurt, oil, or butter. Sometimes, it also has some added ingredients like eggs, onion, Black cumin, and other Indian Spices. This mixture is rolled into a dough and kept in a damp cloth, after which it rises and the yeast gets time to culture. By doing so the dough rises and is then kneaded into a huge softball. This is then divided into small dough balls, which is then rolled out and put inside an oven-like structure called ‘Tandoor’. The intense heat of the tandoor – which can be replicated in the modern-day hot oven; cooks the Naan. This Naan is then lathered with ghee or salted butter, which softens the fluffy Naan from the outside. The crispy and soft textures of the dish attract people to this Indian Delicacy.

Variations of Naan can be found from the Indian Subcontinent to Central Asia and the Middle East. But a naan is the basic type of bread that fills your stomach and your soul! Find the best food in Denver, like the Naan at Little India. On most occasions, Naan is served with gravylicious dishes like Butter Chicken, Fish Gravy, Chicken Curry, etc. We definitely recommend you try out the various naans with Little India’s Lamb Masala, Chicken Korma, Butter Chicken, or our favorite – Combination Curry! Gravy-filled food is definitely the best Naan companion. Naan is a versatile Indian Dish that can be paired alongside various Indian Curries and Tandoori Dishes. The Naan is typically an Indian Lunch or Indian Dinner option often served at various Indian Restaurants in Denver. But to experience the best Indian Food in Denver, choose the best Indian Restaurants near you. The warm and cozy Indian Restaurants will serve you some of the top-rated Indian Delicacies in Denver, Colorado.

Chicken Tikka Masala and its tale

The Chicken Tikka Masala is liked by thousands of people around the globe. It originated in a small South Asian community in Britain. The North Indian dish, known as Butter Chicken, is a great way to start cooking some of the best Indian Dishes. Chicken Tikka is a very popular dish in many Sothern Asian countries like India, Pakistan, and Afghanistan. Typically, Chicken tikkas or boneless chicken pieces are added in a creamy curry sauce.

These are usually marinated with spices, and yogurt and are roasted in an oven before being added to the sauce mixture. This is the case with various popular Restaurants serving some of the best Indian Cuisines in Denver, Colorado. The sauce mixture consists of a delicious union of tomatoes, cream, coconut cream, and many appetizing masalas. The natural color and flavoring come from turmeric, paprika, tomato, and other savory masala blends.

Tikka is a ‘Chaghatai’ word which is a Hindi-Urdu word, meaning ‘Bits’ or ‘pieces’ in Persian, Turkic, and Azerbaijani, as well. While masala originated from combining Arabic and UK English. The Chicken Tikka Masala dish is one of the mild Indian Dishes. But due to its various adaptations by different regions of India and other parts of the world, the dish does not have one variant. The Chicken Tikka Masala is usually served with other Punjabi Cuisines, while its Kashmiri version is grilled over red-hot coals and mostly is intact with bones in between them. Chefs have also used natural coloring and ‘Kesar’ color to give the bright orange color to the dish. Many people have taken inspiration from the ‘Indian Cookery’ by Mrs. Balbir Singh, published in 1961. Although the Chicken Tikka Masala is an Indian dish, it is said that the gravy was only added to satisfy the desire of the British.

Surveys have shown that almost most of North America enjoy the food. But the Indian dish became famous in Britain by the migrated Indian and Bangladeshi Chefs. To taste this brilliant blend of Chicken, cream, and spices; made into a gravy, we welcome you to Little India. Enjoy some of the best Indian Cuisines in Denver, Colorado, here at Little India Restaurant & Bar.

Best Persian Inspired Indian food – Biryani

In the Fourth Century B.C., after the fall of the Persian Empire ruling the Indian Subcontinent, the Indians made food that was inspired by the Persian Cuisine. The most loved Indian cuisine ‘Biryani’ is said to have originated from the Persian dish known as ‘beriyan’, which means ‘to roast’, explaining that the dish involves a roasting method to cook it. It involves mainly mildly spice lamb mince which is fire-roasted, served alongside a special bread called Naan. Biryani on the other hand, is a mixed rice dish made with Indian spices, rice, and usually a type of meat, mixed together and then slow-cooked over a heat source inside a dough-sealed vessel. This method of cooking is also known as the dum method. When the dough seal whilst drying out during the cooking process releases steam, it is said to be ready for serving. Many even argue that although with Persian Influence, it is a dish that the Indian Dish was introduced to North Indians by the Mughals. At Little India Restaurant Denver, you can taste this delicacy with a lot of other options like Chicken Biryani, Vegetable Biryani, Shrimp Biryani, Lamb Biryani and more! Or just take the Combination Biryani with all your favorite protein items alongside healthy veggies to satiate your hunger for Indian Cuisines. You can taste some of the best Indian food at the best Indian Restaurant called Little India in Denver, Lakewood Colorado.

In India, Biryani is enjoyed in various different ways by various regions of the Indian Subcontinent, in a number of different styles with a variety of combinations. The best part about the Indian Dish, Biryani, is that it is a meal in itself. For people who cannot eat large amounts of food, the side dishes like riata and gravy make it so that even that person, can eat the whole dish alone.

The cooking style of Biryani by the North Indians differs from that of the South Indians. Since North India was dominated by mostly vegetable-eating communities like Brahmins and Marwaris, they experimented and created vegetarian versions of the Indian Cuisine. It is also known as ‘Tehri’ in a lot of North Indian Households. The South Indian Biryanis mostly incorporate protein in their biryani including fish, mutton, beef, goat, lamb, and chicken. The cuisine is also a lot spicier and has a fiery kick to it. The western parts of India also have a variety of biryani options. The addition of the kewra water is what makes it different from that of the Northern, Southern and Eastern parts of India. Western India also has a lot of Mughal influence in their biryanis.

The most famous western biryanis include Sindhi biryani, Gujarati Biryani, Memoni Biryani, and of course Maharashtrian style Biryani. When it comes to talking about the Eastern Indian Biryani, the dish is very aromatic and fragrant with mild spiciness to it. The heart-warming welcoming flavor of the blended spices and ingredients is what makes it different from the rest of the Indian biryani styles. It basically includes the Kolkata biryani and the North-East Indian Assamese Kampuri Biryani. Traditionally, Biryani is made in a Pakki form or Katchi form. In a Pakki form, the cooked meat is coupled with half-cooked rice and then further cooked again; whilst in the katchi method, there is a mixture of yogurt marinated raw meat cooked together with the uncooked rice. Both these methods are made in the dum method.

Moreover, let us tell you some secrets about this Indian Delicacy. Biryani is an intricate dish to prepare but the preparation is quite simple. The addition of Indian Onion salad, Indian Cucumber salad, and picked onions will increase your appetite when accompanied with various Indian Dishes like Biryani. There is more than one way to prepare a biryani dish. In total there are more than 40 distinct versions of Biryani in Hyderabad alone.

Did you know that at Little India Restaurant, you can also explore the Taste of different Indian food and snacks inspired by various other cultures? Come and Visit our Restaurant and bar, serving you the best Indian Foods in Denver, Colorado!