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提起印度菜,许多人首先想到的就是咖喱。没错,咖喱是印度菜中最常见的调料,也正因如此,许多人对印度菜形成了只是单调的咖喱味的刻板印象。其实,印度菜中的咖喱绝不是千遍一律的简单重复,而是根据不同的食材进行着异常丰富的变化,对各种香料的运用也非常讲究,可谓博大精深。Balveer Shreeval出生于印度新德里,1999年在印度著名的五星级酒店——新德里泰姬宫酒店(Taj Palace New Delhi)开始厨师生涯。2006年来到中国,先在上海一家名叫“本杰比”(Punjahi)的印度餐厅工作,之后在南京、广州、深
Pick up Indian food, many people first think of curry. Yes, curry is the most common seasoning in Indian cuisine, and as a result, many people have a stereotype of Indian cuisine that is just monotonous curry. In fact, curry in Indian cuisine is by no means a simple repetition of a thousand times, but an unusually rich change according to different ingredients. The use of various spices is also very particular and profound. Born in New Delhi, India, Balveer Shreeval began her chef career in 1999 at Taj Palace New Delhi, India’s prestigious five-star hotel. Came to China in 2006, working in an Indian restaurant called “Punjahi” in Shanghai, then in Nanjing, Guangzhou, Shenzhen