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Introduction
The hospitality of the
Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly
your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests.
Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance
is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their
incredible ability to serve food to their guests - invited or uninvited.
Food customarily forms the crowning part of
most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to
feast and make merry.
The Indian Cuisine is as diverse as its culture, languages, regions and its climate. Every region of India brings
its own unique dishes and subtle variations to popular dishes. Aromatic spices
are the essence of Indian cuisine. Use of particular spices such as Coriander, Cumin, Fenugreek, Asafoetida etc., give Indian
foods its distinct flavor. The cooking skill lies in the subtle blending of a variety of spices to enhance the basic flavor
of a particular dish.
Priya offers a truly royal array of authentic north Indian cuisine. Cooked and served by the vastly experienced
staff, the menu has been designed after several years of research and experienced gained. At Priya, we assure
you warm, friendly and personalized service with a smile. A place to relax whether just by yourself, or with family, friends
or colleagues. At Priya, each delicious meal - prepared with pride and served with care - is of the highest quality and yet
very reasonably priced. Give a try and see the difference!!
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Tandoori dishes derive their name from the Tandoor oven that they are cooked in. Tandoor ovens
are traditionally clay ovens fuelled by charcoal in the bottom. Today, in the Indian restaurant, they are a little more high-tech,
and can be fuelled by charcoal, gas or electricity. It is probably the heat generated in the Tandoor that give Tandoori dishes
their unique taste, rather than the particular fuel used to fire them. Meat, kebabs and breads are cooked in the Tandoor.
Meats are lowered into the oven on skewers and bread is stuck to the side with the aid of a good slap and asbestos fingers.
Suppose most things can be ‘Tandooried’, but the preparation is to marinate the meat
in a marinade of yoghurt and spices. In the Indian restaurant, red food dye is often added, giving a rather radioactive red
to the colour of the dish. This is not traditional and is only done for presentation.
Tandoori dishes do not have a reputation for being too spicy and are often recommended as being
subtle and especially good for anybody wanting a more gentle introduction to the Indian menu. They are usually served as starter
with a small side Salad and a Yoghurt and Mint Sauce, or with a Salad and Naan bread as a main course
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Nan bread is a leavened bread traditionally baked in the Tandoor Oven. It is baked from a dough containing
flour (usually Chapatti flour or wholemeal), yogurt, milk, sugar, yeast and ghee (clarified butter). They obtain a distinctive
teardrop shape from being stuck to the side of the Tandoor and baking whilst gravity is stretching them. They are served piping
hot, often spread lightly with melted butter or ghee and sprinkled with sesame seeds.
The widespread belief is that Vindaloo owes its origins to Portugese colonial India, where it was traditionally
a Potato, Pork and Vinegar curry from Goa. Suspect Vin related to Wine or Vinegar and Aloo is Indian for Potato. In Indian
restaurants today, the term Vindaloo is really indicative of the strength or heat of the curry. It usually has diced potatoes
in the sauce along with the chosen meat or chicken. However, I can’t ever remember seeing pork as an option. Wonder
why? Vindaloo is ‘hotter’ than a Madras.
However, more informed opinion shared with me states tha Vindaloo originated from Vindalho which is derived
from vinho or wine (vin is French so that is not the right word) and alho which is garlic. Not aloo as no one spoke Hindi
in Goa during the Portuguese regime. Potatoes are added to alleviate the piquancy of the dish. A lot of vinegar was used so
people say the VIN could have come from vinagre. But even so the local wine or feni is still added in a good vindalho which
is always made of Pork. Other vindalhos appeared on the scene because Hindu and Muslims do not eat pork.
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Hongoku Bldg. 3F, 5-2-25, Hiroo, Shibuya-Ku, Tokyo,
Japan 150-0012
本国ビル、３F、
東京都渋谷区広尾 5－2－２５
Ph.: 03-5941-6996
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