Gathers the cooking traditions of South Asia, namely the Bengali slow-roasted dry curry style bhuna, the Indo-Persian slow oven method dum pukht and the hot salt and sand frying of street vendors in South Asia. A tradition belongs here when its own cited article places it in South Asian cooking. Browsing this group lets a reader compare closely related traditions side by side, and each member is placed here only on the strength of the article cited for that member.
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South Asian Cooking Traditions
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Sources
Bhuna (Wikipedia)
Has Member: Bhuna, Lead paragraphQuote, Has Member: Bhuna, Lead paragraph
Bhuna (Bengali: ভুনা, Hindi: भुना), also written Bhoona, is a slow-roasted, dry style of curry, often made with meat, and originating from Bengal.
Dum pukht (Wikipedia)
Has Member: Dum Pukht, Lead paragraphQuote, Has Member: Dum Pukht, Lead paragraph
Dum pukht (Persian: دَم پخت), larhmeen, dampokhtak, or slow oven cooking is an Indo-Persian cooking technique in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers.
Hot salt frying (Wikipedia)
Has Member: Hot Salt Frying, Lead paragraphQuote, Has Member: Hot Salt Frying, Lead paragraph
Hot sand frying and hot salt frying are cooking techniques used by street-side food vendors in Bangladesh, India, Nepal, Pakistan, China and Sri Lanka.
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