Delicious Indian Food !!

EAST INDIAN BUFFET MEALS ARE VERY POPULAR IN VANCOUVER, BC

Robson All India Bar & Restaurant is located in the heart of downtown Vancouver, BC. The address is 1256 Robson Street (between Bute St and Jervis St). The restaurant is open from 11:30AM all days except Sundays. Usual closing time is 10:30PM however it stays longer for Friday and Saturday nights. The vibrant downtown Robson St makes the restaurant very popular among Indian food lovers.

Robson All India Restaurant menu include soup, appetizers, tandoor or traditional-clay-oven items, chicken, lamb, seafood, or vegetarian dishes. The restaurant also serves special dishes, salad accompaniments, desserts, and beverages. Butter Chicken, Chicken Korma, Chicken Dopiyaza, Mogul Lamb, Bengali Fish, Prawn Jhalfry, Butter Naan, Garlic Naan, Vegetable/Chicken/Lamb Biryani are among the most popular meals served here. A full list of menus can be found here including option to place an order online http://orders.robsonsallindia.com

Robson Street is Vancouver's main shopping area, stretching from Stanley Park to BC Place Stadium. This part of the city has large number of fine boutiques, international restaurants and chic coffee shops, which give it its unique and vibrant ambiance. On the weekends, Robson Street is a popular place to hang out and people watch or indulge in a little retail therapy.

Robson St is called the shoppers’ paradise. The latest trends in fashion, unique gifts of Vancouver, or tasty bite to eat, Robson Street has it all.  Bustling with shops like The Gap, Mexx, Banana Republic, Zara, Guess, Levis, and Armani Exchange to name a few.  Robson Street has gained a reputation as the trendiest corner of Vancouver. More details of this area can be found in www.robsonstreet.ca

Indian cuisine characterizes extensive use of spices, herbs, and vegetables grown in East Indian subcontinent. Each cuisine includes an assortment of dishes and cooking techniques that varies from region to region, reflecting the demographic and ethnic diversity of India. Buddhist, Hindu, and Muslim beliefs and culture have played an influential role in the evolution of Indian cuisine.

Food is such an important part of Indian culture and plays an important role in festivals. Indian dishes are better enjoyed if people sit down together to share with one another; this improves social values, family ties, and personal health since others can correct your needs and eating alone is a major contributor to obesity as well.

One aspect of presenting food is thali, a large plate with samplings of different dishes accompanied by yogurt, bread, or rice. Most meals end with plain curd that helps digestion. Sometimes clean banana leaves are traditionally used as an alternative to plates. The fresh leaves add aroma and taste to the hot food. Leaf plates are still used in festive occasions but are less common otherwise.

Several customs are associated with Indian food consumption. Usually meals are eaten without cutlery, using the fingers of the right hand. Often a roti or flat bread is used to scoop the curry without allowing it to touch the hands. Other etiquette includes eating with one hand only – preferably the right hand. Traditional serving styles vary from region to region in India.

 THE CURRY DISHES ARE POPULAR WITH VEGE OR FISH IN WATERY BROTH,

THEY ARE BETTER ENJOYED WITH PLAIN BOILED RICE AND LENTIL SOUP

Indian curry recipes are world famous for lip licking taste. The recipes are gaining popularity very fast. They are famous for their variety, spices, flavour, colors and taste. Curry refers to all the dishes, which are soupy and have gravy. Usually a tint of sour or hot taste is common and in rare cases it may have sweet flavour. There is a lot of variety in both vegetarian and non-vegetarian curries. Main characteristics of Indian curried food:

• Dozens of spices are used in making Indian curries in different combinations. Popular ones are: turmeric, chilly, ginger, coriander, cloves, cinnamon, peppercorns, cardamom, cumin seeds, garlic, saffron, mace, fenugreek, caraway seeds, and poppy seeds.
• Spices are freshly crushed by stone grinder or electric blender. So they release the taste and aroma right on time. Some of them are fried separately in special milk-fat-oil called, ghee, before being added.
• A common mixture of onion, garlic, ginger, tomatoes is used as a base to the spices for cooking.
• Lime juice, tamarind, tomatoes, kokum/cocum and yogurt are used to give sour taste to the dish.
• Coconut milk, cream and dry fruits or nuts are added to make the curry richer.
• Special spices or herbs are spread on top the curry for decoration, seasoning, and aroma just before serving. 

 

 INDIAN SPICES ARE GRINDED BEFORE COOKING.

MANY DISHES ARE COOKED IN BOILING WATER

Cooking methods of Indian food begins and ends with spices and herbs; they are an integral part of any Indian cuisine of any kind. Traditionally the spices are grinded by hand in stone grinder, however an electric blender is used presently, and it is done just before the start of cooking so that the spices release fresh taste and aroma. The sequence of adding the spices is also important in Indian dishes, typically it begins with turmeric to wrap the meat of fish pieces or to dissolve in curry broth, a base ingredient that serves as an edible germicide. Spices that tenderise the dish are added in middle, such as onion, ginger, garlic, etc, usually after a short fry period on clarified butter or ghee. Most dishes are prepared in boiling hot water pots; this helps to keep the ingredients at the same temperature of 100*C boiling water for long time, no matter how much heat is being served by the burner, until they are tenderised and a rich broth is created out of the water. Such a curry contains the food value in its broth too; enabling a family tradition to eat together, for example the toddlers or the elderly or sick family members may opt in to enjoy the broth only.

MEAT OR FISH DISHES ARE DEEP COOKED IN SALTY SPICY OILY RECIPES, TOPPED WITH SPECIAL HERBS AND SPICES FOR FLAVOURING,

AND BETTER ENJOYED WITH FRIED RICE OR BREAD

Different types of main courses are usually served with different pickles, chutneys and of course different types of desserts as well. It is selected carefully by the tradition, each combination serve the whole scientific purpose of food, from good taste to proper digestion to happiness.

Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced from time to time by various civilizations, which have contributed their share in its overall development and to the present form. Foods of India are better known for its spiciness. Throughout the whole of India, spices are used generously in food. Every single spice used in Indian dishes carries some nutritional as well as medicinal properties.

Indian cooking derives from about 5,000 year timeline, during which the culture and geographical boundaries changed significantly, leading to varying influences brought by the various rulers and travelers, it has become richer with the assimilation of these changes. The food has changed much over the years, the use of many different herbs and spices make each dish unique. About one third of Indian population is vegetarian, however many different dishes influenced by Muslim culture include chicken, lamb and goat meat.

BIRIYANI IS ONE COMPLETE FORM OF MEAL OF DRYLAND CULTURE

THAT INCLUDE FRIED RICE AS CARBOHYDRATE, MEAT OR FISH OR LENTILS AS PROTEIN, AND GREEN SALAD TOPPING FOR VITAMINS & MINERALS

Biryani is a combo meal made of rice, meat/fish, spices, eggs or vegetables. The origin of the name is Persian that means fried or roasted. Obviously this meal was originated in Iran and it was brought to South Asia by travelers and merchants of desert lands. This non-vegetarian meal was given a classy boost by the Mogul Muslim rulers in North India, however a vegetarian version of Briyani later became available all across Indian subcontinent.

The spices used in Biryani are cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic, and so on. The oil used in Biryani should be costly traditional milk fat (ghee) or its ‘royalty’ is deemed lost. Saffron serves the premium variety of flavouring. Biryani is typically non-vege, the main ingredients are the meat, beef, chicken, goat, lamb, fish or shrimp. This strong dish should be served with curd and pickles (dohi, raita, chutney, etc) to help digestion.

The rice is cooked separately from the thick curry of meat or vegetables. The curry and the rice are then brought together and layered, resulting in a combo dish called Biriyani, of contrasting flavours of unflavoured rice with a touch of the aromas and juices of the curry and intensely flavoured sauce and meat or vegetables.

THE GEOGRAPHIC DIVERSITY OF INDIAN CUISINE

Geographic diversity of Indian food is noticeable by ingredients and cooking method. Provinces that are dry or have desert lands usually enjoy drier or less watery food such as handmade traditional breads (chapati, naan, or tandoor roti) as the base taken with fry vegetables or grilled meat. Regions that are low lying or have lots of rivers enjoy boiled rice as the base taken with lentil soup, curry vegetable or fish. Both combinations use carbohydrate as the base, rice or bread, which is supplemented by others such as protein from fish or meat. Usually it is customary to ‘include’ all food types and ‘exclude’ that are redundant to each other. In everyday meals rice excludes bread (both are carbohydrates), fish excludes meat (both are proteins), and so on. Besides, vegetable should be in curry form since water dissolves vitamin B and C and help to contain the food value by keeping the temperature low. In contrast, meat dishes are cooked with ample oil that dissolves vitamin A and D, can be deep fry or grilled, but should be served with traditional yogurt and pickles (raita, dohi, chutney, tamarind, etc) to tenderise the dish, generate more saliva in the mouth, and help digest better. Meat dishes are served with salads to supplement the missing vitamins and minerals. Similarly, vegetarian dishes are served with eggs or lentil/bean soups to supplement the need for missing protein. Coastal regions use chilli and salt in their cooking method more than others in landlocked areas. People in hot equatorial regions use a lot of tamarind to sour their dishes, also as pickles, which help retain body hydrated to fight the heat.