#vegetarian indian food

[namasteindiarestaurant]

Experience Authentic Flavors at One of the Best Indian Restaurants in Phnom Penh

In the vibrant culinary scene of Phnom Penh, where diverse flavors from around the world converge, Indian cuisine holds a special place. For food enthusiasts seeking bold, aromatic, and rich flavors, the Indian dining experience is unmatched. As one of the top Indian restaurants in Phnom Penh, we bring the essence of India to the heart of Cambodia’s bustling capital.

A True Taste of India

Our restaurant is dedicated to offering an authentic taste of Indian food in Phnom Penh. Whether you’re a fan of the rich, creamy curries of North India or the spicy, coconut-infused dishes from the South, our extensive menu caters to all palates. Each dish is crafted using traditional recipes and freshly sourced ingredients, ensuring that every bite is a journey through India’s rich culinary heritage.

One of the Best Restaurants in Phnom Penh

As one of the best restaurants in Phnom Penh, we take pride in delivering not only incredible food but also a welcoming and memorable dining experience. Our warm ambiance, attentive service, and beautifully plated dishes make us a favorite among both locals and tourists looking to explore Indian cuisine.

We believe that great food should always be accompanied by a great experience. From the moment you step into our restaurant, you’ll be greeted with the vibrant colors, tantalizing aromas, and warm hospitality that define Indian culture. Whether you’re dining with family, friends, or hosting a special event, our restaurant is the perfect setting to enjoy the best Indian food Phnom Penh has to offer.

A Rich Variety of Dishes to Savor

Our diverse menu is designed to cater to every taste, offering classic Indian dishes such as:

Tandoori Specialties: Enjoy marinated meats and vegetables cooked in our traditional clay oven, giving them a smoky, char-grilled flavor.

Curries: From mild butter chicken to fiery vindaloo, our curries are packed with robust flavors and made to perfection.

Vegetarian Delights: Indian cuisine is renowned for its vegetarian offerings, and we serve a range of dishes like paneer tikka, dal makhani, and vegetable biryani that satisfy vegetarians and non-vegetarians alike.

Freshly Baked Breads: Complement your meal with a variety of naan breads, including garlic naan, butter naan, and stuffed kulchas.

We also offer refreshing beverages and decadent desserts, like mango lassi and gulab jamun, to complete your meal.

The Go-To Indian Food Spot in Phnom Penh

Whether you’re new to Indian cuisine or a seasoned fan, our Indian restaurant in Phnom Penh is the ideal place to savor the flavors of India. Our experienced chefs prepare each dish with care and attention to detail, ensuring that every meal is a celebration of taste.

From casual lunches to elegant dinners, our restaurant is a top destination for those looking for authentic Indian food in Phnom Penh. We also cater to various dietary preferences, offering vegan, vegetarian, and gluten-free options to ensure everyone can enjoy a delicious meal.

Discover the Best Indian Restaurant in Phnom Penh

In a city known for its diverse culinary options, we stand out as one of the best restaurants in Phnom Penh, offering a unique blend of traditional Indian flavors and a warm, inviting atmosphere. Whether you’re in the mood for a quick bite or a lavish feast, we’re here to deliver an unforgettable dining experience.

Visit us and immerse yourself in the rich and varied flavors of India. Let our restaurant be your gateway to an authentic Indian culinary journey right here in Phnom Penh!

[namasteindiarestaurantbkk]

Vegetarian Indian food

Established in 2018, Namaste India BKK restaurant is build with a mission to bring true fine dining experience with Indian food in Phnom Penh, Cambodia.

[akshartiffins]

Discover the countless advantages of investing in a quality tiffin service for your daily meals. From saving time on meal preparation to enjoying nutritious and freshly cooked food, a reliable tiffin delivery services in offers convenience and health benefits. Explore how outsourcing your meals to a professional tiffin service can improve the stress of cooking, allowing you to focus on your work or other priorities.

[saisaravanabhavan]

North Indian Restaurant

Experience the authentic flavors of North Indian cuisine at Sai Saravana Bhavan. Indulge in a culinary journey of aromatic spices and rich traditions at our renowned north Indian restaurant. Contact us 703-817-2214 or visit our website.

[vegan-nom-noms]

Vegan Falafel Curry With Naan Bread

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[certifiedceliac]

Samosa-Inspired Bowls (via The Joyful Plateful)

[namasteindiarestaurant]

Best Restaurants In Phnom Penh

Namaste India was established with a goal in mind to provide the epitome of Indian cuisine along with the true dining experience to our customers.

[bharatiyafoodie]

Today's dinner - a salad of boiled corn, slightly fried cottage cheese, capsicum, onion and potatoes with chopped raw tomatoes and onion and sprinkled with rock salt and black pepper ....

[sangitascorner]

Today we are going to cook masale bhat (मसाले भात) or masala rice. This dish is quick and easy to prepare. All you need is some veggies, rice, some masalas ( red chilli, goda masala), salt and sugar for taste.

Masale bhat recipe

Masal bhat recipe in marathi

Masala bhat recipe

Steps:

1. Wash rice and keep aside for 30 mins

2. Cut all veggies

3. In a cooker, add oil.

4. Add jeera, hing and mustard seeds

5. After sizzle, add veggies and washed rice.

6. Add all masalas, salt and sugar.

7. Fry for a while.

8. Add boiling water ( for 1 cup of rice add 2 cups water and for 2-3 cups of veggies add 0.5 - 1 cup of water.)

9. Close the cooker lid and wait for 2 whistles

10. Garnish with coriander and coconut and serve hot!

Sangita's Corner

Khaat raha Khush raha

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#marathi #masalebhat #masalebhatrecipemarathi #marathirecipe

#masala #masalabhat #masalabhatrecipe

[saisaravanabhavan]

Best Indian Cuisine Catering Service

Experience the richness of Indian cuisine catering with Sai Saravana Bhavan. From aromatic curries to savory snacks, delight your guests with authentic flavors and impeccable service. Contact us for your next event!

[fattributes]

Tofu Tikka Masala

[vegan-nom-noms]

Vegan Garlic Naan

[fix-me-sixteen]

why does everyone hate vegetables so much. they genuinely taste good. i prefer them to so many other "good-tasting" foods. like genuinely. give me your vegetables i will eat them for you give them to me now. seriously where do they get their icky reputation from. why do children hate them. i’m confused

[nsdkrecipes]

Traditional Indian Feast 🇮🇳

An authentic spread of flavorful Indian dishes, including freshly baked naan, savory curries, and crispy pakoras. A celebration of spices and rich textures, perfect for any special occasion.