#Indian grill dishes

[indiangrillsanleandro]

Exploring the Indian Grill Experience: A Culinary Journey at Curry Indian Grill

Indian cuisine, with its rich tapestry of flavors and aromas, offers an immersive experience that goes beyond mere eating; it is a celebration of vibrant spices and diverse cooking techniques. At Curry Indian Grill, located in the heart of San Leandro, this experience is taken to an extraordinary level. The restaurant's menu is a meticulously crafted mosaic of Indian grill dishes, each offering a unique glimpse into the culinary traditions of India.

Starters: Awakening the Palate

The journey at Curry Indian Grill begins with an enticing array of starters. The 'Vegetable Samosas', a beloved Indian snack, are perfectly crispy turnovers filled with a spicy mix of mashed potatoes and peas. Another must-try is the 'Paneer Tikka', where chunks of paneer, a fresh cottage cheese, are marinated in spices and grilled to perfection. These appetizers set the stage for the flavorful saga that is to follow, awakening the palate and preparing it for the rich flavors.

Main Courses: The Heart of Indian Cuisine

The centerpiece of the menu at Curry Indian Grill is its selection of main courses, featuring both vegetarian and non-vegetarian options. A standout dish is the 'Chicken Tikka Masala', a global ambassador of Indian food. Here, succulent pieces of chicken are bathed in a creamy, tomato-based sauce, rich with spices, offering a harmonious blend of flavors that are both comforting and exhilarating.

For those who lean towards plant-based diets, the 'Baingan Bharta' is a revelation. This dish is made from roasted eggplants, mashed and then cooked with onions, tomatoes, and a medley of spices, creating a smoky, savory dish that is deeply satisfying.

From the Tandoor: The Art of Grilling

The Tandoori dishes are a testament to the art of Indian grilling. The 'Tandoori Chicken', a quintessentially Indian dish, involves marinating chicken in a blend of yogurt and spices, then cooking it in a tandoor, a cylindrical clay oven. The result is incredibly juicy and tender meat with a slightly smoky flavor that is uniquely tantalizing.

Vegetarians can delight in the 'Tandoori Paneer', where the paneer is marinated in a special blend of spices and then grilled to achieve a golden crust with a soft, melty interior. It's served with a squeeze of lemon and a sprinkle of chaat masala, enhancing the natural flavors of the paneer.

Accompaniments: Enhancing Every Bite

No Indian meal is complete without a proper set of accompaniments. At Curry Indian Grill, the 'Garlic Naan' and 'Basmati Rice' are mainstays, acting as the perfect vehicles to enjoy the rich, saucy dishes. The garlic naan, soft and pillowy, is speckled with caramelized garlic bits, offering a crunchy contrast to its chewy texture.

Desserts: A Sweet Finale

To round off the meal, the 'Gulab Jamun', deep-fried milk solids soaked in sweet syrup, provides a decadent end to the dining experience. The warm, sweet balls are comforting, pairing wonderfully with a cup of 'Masala Chai', a spiced tea that complements the sweet treat.

Conclusion: A Melting Pot of Flavors

Curry Indian Grill in San Leandro is more than just a restaurant; it's a destination that offers a window into the diverse and rich culinary culture of India. Each dish tells a story of regional flavors and traditional techniques, inviting diners to partake in a feast that is both culturally enriching and immensely satisfying. Whether you are a connoisseur of Indian cuisine or a curious newcomer, the menu at Curry Indian Grill promises an unforgettable culinary journey.

[onespices]

Premium Garam Masala Blend: Elevate Your Culinary Creations with Exquisite Flavors

Introducing our meticulously crafted Premium Garam Masala, a symphony of aromatic spices that will transport your taste buds to new heights. This exquisite blend combines the finest ingredients, including cardamom, cinnamon, cloves, cumin, and more, to create a harmonious and flavorful experience. Elevate your culinary repertoire with the rich, warm notes of our premium spice mix, perfect for enhancing the taste of curries, stews, and grilled dishes. Each jar is a testament to our commitment to quality, ensuring a burst of authentic Indian flavors in every pinch. Unleash the culinary artist in you and transform your dishes with the aromatic allure of our Premium Garam Masala

[beingjellybeans]

A Taste of the Ocean: Café Ilang-Ilang's Tuna Festival

When it comes to celebrating the ocean’s abundant treasures, General Santos City’s Tuna Festival stands tall as a vibrant testament to the city’s deep-rooted marine industry. It’s a celebration that embraces the sea’s bounty, and this year, Café Ilang-Ilang is all set to take you on an unforgettable culinary journey through the heart of the Tuna Festival. “Tuna is a true gem of the ocean, and we…

[brosasiagroup]

Shapla Tandoori indian restaurant || Indian special taste

Shapla Tandoori understand that people have long been searching for the perfect curry and have made a pledge not to disappoint with their exotic flavours🌶 To excite you even further…the highly renowned chef of the year will be apart of the Shapla Tandoori team so you will enjoy your Dish.🙌🏼 Shapla Tandoori truly do provide a sense of authenticity like no other. With the Shapla being the national flower of Bangladesh because it symbolises the innocence and purity of its people, we really do take you on a story of Bangladesh history🇧🇩 You can order online, call at restaurant for Delivery & Collection.

Website: https://shaplatandooricambridge.co.uk/ Order: https://shaplatandooricambridge.co.uk/order Contact: 01223 355884 Address: 180 High Street, Cambridge CB4 1NS Facebook: https://www.facebook.com/shaplaindiantakeaway instagram: https://www.instagram.com/shaplatandoorichesterton/

🌐 www.shaplatandoori.net

https://www.shaplatandoori.net

[severegivertyphoon]

[foodimenu]

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[openmindcrimecook]

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[indiangrillsanleandro]

Exploring The Delectable World Of Indian Grill Dishes

Indian cuisine is renowned worldwide for its rich flavors, aromatic spices, and diverse range of dishes. Among its many culinary delights, Indian grill dishes hold a special place, offering a tantalizing blend of flavors and textures that appeal to the senses. From succulent kebabs to sizzling tandoori delights, the world of Indian grill dishes is as diverse as it is delicious.

One of the hallmark features of Indian grill cuisine is the use of a traditional clay oven called a tandoor. This ancient cooking method imparts a unique smoky flavor and tender texture to the dishes, setting them apart from other grilled foods. Whether it's marinated meats, seafood, or vegetables, the tandoor elevates each ingredient to new heights of flavor.

Among the most popular Indian grill dishes are the various types of kebabs. These skewered delights come in countless variations, each showcasing a different combination of spices and ingredients. From the robust flavors of seekh kebabs, made with minced meat and aromatic spices, to the delicate charm of paneer tikka, featuring marinated cottage cheese grilled to perfection, there's a kebab to suit every palate.

Tandoori chicken is another iconic Indian grill dish that has won the hearts of food lovers around the globe. Marinated in a blend of yogurt and spices, the chicken is roasted in the tandoor until tender and infused with a smoky flavor that is simply irresistible. Served with naan bread and a side of mint chutney, tandoori chicken is a true culinary delight.

Seafood lovers are also in for a treat with Indian grill cuisine. Tandoori prawns, fish tikka, and lobster tail tandoori are just a few examples of the mouthwatering seafood offerings available. Marinated in a flavorful blend of spices and grilled to perfection, these dishes showcase the natural flavors of the sea while adding a distinct Indian twist.

Vegetarians need not feel left out, as Indian grill cuisine offers plenty of options to satisfy their cravings. From grilled vegetable skewers to stuffed bell peppers, there's no shortage of meat-free delights to enjoy. The vibrant colors and bold flavors of these dishes make them a hit with vegetarians and non-vegetarians alike.

In conclusion, Indian grill dishes offer a tantalizing journey through the rich and diverse flavors of Indian cuisine. Whether you're a meat lover, seafood enthusiast, or vegetarian, there's something for everyone to enjoy. So why not embark on a culinary adventure and experience the magic of Indian grill dishes for yourself?

Now, if you're craving some authentic Indian grill dishes, check out the menu here and treat yourself to a feast of flavors that will tantalize your taste buds.

[bluemoonperegrine]

Ted's on First - Part I

This is the first scene (~1200 words) of the long-awaited Waffle House fic. It's taking me forever to get this thing written, but I'd rather take the time to do it right.

Although this is set in the Bittersweet Symphony universe, you don't have to have read any of it to follow this.

UPDATE: The whole fic is here on ao3.

Rating: Gen Characters: Elsa Bloodstone/Jack Russell, Ted Sallis (Man-Thing), original characters Word Count (eventually): ~3500 Warnings: Canon-typical violence (eventually)

Ava knew the pair was trouble the moment the plate glass door swung open. A gust of humid, marsh-scented air preceded two fit thirty-somethings whose dress better suited a pop culture convention than southern Florida.

“Mornin’,” Ava called over the din of her washing dishes behind the counter and the mess of eggs and hash browns Tom had sizzling on the grill. Between the late hour and their location on the outskirts of the Miami metro area, the two of them could run the Waffle House.

A swarthy, clean-shaven man of Indian descent nodded acknowledgement as his eyes swept across the nearly empty diner. Dried mud spattered his dark boots and the bottom of his black duster. The fact that his long coat was buttoned closed despite the warm night air outside suggested he was packing. All he needed was a pair of sunglasses to cosplay Neo from The Matrix.

Ava glanced at Kendra, who perched on her usual stool at the far end of the counter. The big-boned woman with natural Black hair was watching the new arrivals as well. Kendra nodded, then returned her attention to the door.

Neo stepped aside to make way for his companion: a Black woman with her hair in cornrows. Her garb was similar to Neo’s with the exception of her medium-length leather coat. She also surveyed the nearly empty dining room, skipping over Kendra to linger on the customers sitting at the table on the right side of the door. Those two, an attractive older couple who’d been playing footsie under the table, wore motorcycle safety gear.

“Sit anywhere you’d like,” Ava told Neo and Trinity.

After giving her a cursory smile, the woman headed for the table on the left side of the door. Neo followed. 

Ava dried her hands, pulled her order pad and pen from the pocket of her yellow apron, and strode around the end of the counter toward the older couple. Kendra smiled and said quietly in Creole “I’m watching” as Ava moved past her.

Despite his back being to her, the tanned, forty-something man with salt-and-pepper hair sat up straight as Ava approached. After frowning over his shoulder in Kendra’s direction, the handsome man gave Ava a friendly smile. His companion, a fair-skinned, dark-haired woman who was beautiful even with her brows knit together, continued studying the single-page menu.

Ava prompted, “Need another minute or two?”

“Mi vida?” the man asked his probable wife. Neither wore a wedding band.

The woman frowned harder at the menu. “Nearly,” she replied with a light British accent. “You go ahead.”

“Okay.” After glancing over his wife’s shoulder at Neo and Trinity sitting their table ten feet away, he turned to Ava and smiled. “The cheeseburger platter, please—”

Ava jotted it down. “Lettuce, tomato, pickle?” 

“Yes, please,” he said with a Latino accent. “And a cup of coffee. It’s late, you know?”

The man’s smile had grown bigger somehow. Ava felt herself returning it as she admired his green irises and how the corners of his eyes crinkled—

The British woman pointedly cleared her throat. “I’m ready to order.”

“Right!” Ava blurted. She felt her face heat up as she met the woman’s displeased countenance. Her husband chuckled, as did Kendra from her spot at the end of the counter. “What can…”

The Latino was looking over his shoulder again as if he’d heard Kendra. The notion was ridiculous, as was how something dark had seemed to move under the table. The couple was probably playing footsie. 

After taking a breath to compose herself, Ava addressed the British woman. “What can I get you?”

“The steak hash brown bowl,” the woman said frostily, “with jalapeños—”

 “Ahht!” the man mock scolded.

The woman heaved a sigh and leveled an impatient look on her husband. “Jack, I am not using that silly lingo.”

Jack’s face fell. “But you have to! It’s a rule.” He grinned at Ava. “Right?”

Ava gulped, wishing her customers were the usual ones who came in after the bars closed. Drunks she could handle. These two were weird and she still had to deal with Neo and Trinity. “Uh…”

The woman handed the menu to Ava as she shook her head at her husband. “You can,” she said, trying to withhold a grin. “You know what I like.”

Her husband’s smile became more of a leer, which made Ava blush and the woman chuckle. “Go on, and stop torturing the poor girl.”

Jack turned back to Ava with a polite smile. “She’ll have hers scattered, chunked, diced, peppered, and capped.” He grinned at his wife, who rolled her eyes as the corners of her mouth tugged up.

“And to drink?” Ava asked them both because she had no idea who’d reply at this point.

“Tea?” Jack asked his wife.

The woman gave Ava a skeptical look. “Is it orange pekoe?”

Ava yearned for drunk patrons who only wanted coffee. “I guess? It’s Lipton’s.”

“Coffee,” the woman sighed, “black.” She looked fondly at her husband. “Bring lots of cream for him.”

“Yes, please,” Jack said. In a stage whisper he added, “Don’t mind her. She’s hangry.”

“I am not hangry!” The woman’s mouth snapped shut. She blushed as her husband chuckled.

Ava willed herself to not react and risk provoking the not-hangry British woman. “Back in a minute with coffee,” she said and retreated, catching Kendra’s eye as she walked past. Her friend followed her behind the counter as she called the order to Tom, a ruddy white man who looked older than his fifty years.

Grateful for the clanks of metal utensils on the grill, Ava murmured to Kendra in Creole, “He can hear you.”

Kendra looked his way. “Seems that way,” she said quietly. “He doesn’t see me, though.”

Ava put two mugs on the counter and poured coffee, leaving room for cream in one of them. “Untrained?”

“Maybe,” Kendra replied. She didn’t seem concerned. “Jack seems harmless. But he is keeping an eye on the other two. His wife is too. She’s using the reflection in the window.”

Ava took longer than necessary putting coffee creamer cups in a bowl for the Latino. “This really isn’t a good night for things to get interesting.”

“It’ll be fine,” Kendra said, laying one hand on Ava’s shoulder. The touch had no weight, only a gentle coldness. “Don’t you worry.”

Ava nodded, grateful for her grandmother’s presence. 

As she picked up the mugs with one hand and the bowl of creamer in the other, she looked at Neo and Trinity at their table on the far side of the counter. With only stars and headlights from I-75 traffic lighting the night sky, the floor-to-ceiling window behind the customers acted as a mirror. Kendra, who looked about thirty, wasn’t there, of course, but Ava’s reflection was. They both were tall, but Ava lankier. Her black hair was in a multitude of thin braids, the bunch of them gathered at the nape of her neck with an elastic hair band. Her black T-shirt, pants, and yellow apron and visor were nothing to write home about. College tuition and bills had to get paid somehow.

Trinity and Neo must have felt her eyes on them. They glanced at her simultaneously.

“Coffee?” Ava asked.

“Yeah,” Neo said with a neutral American accent. “That’d be good.” Trinity nodded agreement.

Ava returned it as she headed for her other customers. “Coming right up.”

--------------------------

For anyone who's read "Past Is Prologue," Kendra is the same Kendra in that fic. 😊

Also, I was lazy in the Bittersweet Symphony fics and made Elsa American. She's British here because it's more accessible for anyone who hasn't read that series, and easier to differentiate her from other female characters when writing from Ava's POV.

[brosasiagroup]

https://www.shaplatandoori.net

https://www.instagram.com/shaplatandoorichesterton/

[recentadultburnout]

Info for writer in Thai series fandom: Random food

I added some pictures on AO3 but not here, but I tried searching in English, and it did show the correct item, so if you want to know what it looks like, you can look it up.

Breakfast

Actually, anything can be breakfast, but this is some of what is frequently viewed as breakfast.

Khao Tom (Boiled rice/Rice porridge)

Joke (Rice porridge/Congee)

Tom lueatmu (Pork Blood Soup)

Khaoniao mu ping (Grilled Pork Sticky Rice)

Khaoniao mufoi (Glutinous Rice with Shredded Pork)

Khai kratha (Pan egg)

Namtaohu songkhrueang (soy milk with topping)

Sandwich boran (thai style sandwich)

and everything westerners consider breakfast.

Northern food

Namphriknum (young chili paste)

Namphrik-Ong (Ong Chili Paste)

Khaepmu (Crispy Fried Pork Rinds)

Sai-Ua (a type of sausages)

Kaengho

Kaenghangle (Hung Lay Curry)

Khanomchinnamngiao

Khaosoi 

Central food

Nam phrik long ruea

Nam phrik kapi

Homok (steamed fish with curry paste)

Thotman (a type of fish ball)

Pucha (deep-fried crab meat and minced pork in crab shell )

Kaengchuet

Kaengphet

Kaengsom

Khaophat (Fried rice)

Yam

Northeastern food (E-san food)

Soup nomai (bamboo shoot soup)

Tomsom (fish soup with ginger)

Kaeng Om

Kaeng Proe (Bamboo Shoot and Yanang Soup)

Kaeng Het (Mushroom Soup)

Kaeng Khai Motdaeng (Red ant egg soup)

Somtam 

Southern food

Kaeng Taipla

Kaengsom

*Kaengsom in the central and southern regions have some differences. Recently, there was even a debate online about whose Kaengsom is superior.

Kaenglueang

Kai Tom Khamin

Khua Kling

Phatsato

Phat Phet Kop

Yam Nam Budu 

Nowadays, every part of Thailand eats everything I mention here, but its origin is still very obvious, and the origin can give some impression about what it will taste like for people who try it for the first time.

Popular Foreign food

Chinese food (some kinda Thai-Chinese more than actual Chinese)

Japanese food

Korean food

Mexican food

Indian food

Vietnamese food

Westerner food (Farang food)

Drink

Green Tea

Iced Tea/Thai Tea

Lemon Tea

Cocoa

Nom yen/Nom chomphu (Pink milk)

Oliang

Yok lor

Coffee boran

Butterfly pea juice

Lemongrass and Pandan Juice

Nam daeng (Red drink) (Hale's blue boy sala flavor)

Nam khiao (Green drink) (Hale's blue boy cream soda flavor)

Bubble tea

Chain Restaurants  

Sizzler

KFC

McDonald’s

Burger King

Starbucks

Subway

Taco Bell 

MK Suki

S&P

Barbecue Plaza

Yum Saap

Fuji restaurants 

Katsuya

Yayoi

Ootoya

Chester’s Grill

Pizza Hut

Pizza Company

Narai pizzeria

Hachiban

Mos Burger

Dairy Queen

Swensen

Easy to find dish

There a type of restuarant call ran-ahan tam sang (ร้านอาหารตามสั่ง) (Cooked to order resturant?) which is basically everywhere and this is a basic almost every those restuarant will have.  

Rice top with fried basil

Fried rice

Stir Fried Vegetables with Rice

Garlic Pork with Rice

Stir Fried Chili Paste

Suki->Thai Styled Sukiyaki (water/dry)  

You can select the type of meat yourself, even if the name includes the word "pork," (it's just a place holder) and you can add extra meat (more of the one you select or something else) or eggs if desired.

Eating utensils

The most common choice are just a spoon and fork. In places like noodle shops, it usually has chopsticks as well. and for steak, a knife.

List of online supermarket site

Index