Olahan India Indonesia

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Masakan India Indonésia (basa Indonésia : Masakan India-Indonesia ) minangka salah sawijining jinis olahan arupa campuran masakan India kanthi gaya lokal Indonesia . Masakan iki kalebu adaptasi saka masakan asli saka India, uga kreasi asli sing diilhami saka budaya panganan Indonesia sing beda-beda. Pengaruh India bisa diamati ing Indonesia wiwit abad kaping 4. Sawise nyebarake Islam menyang Indonesia lan dagang, [1] Muslim India uga pengaruh Arab [2] mlebu ing masakan Indonesia. Tuladhane kalebu biryani India, [3] murtabak, [4] [5] kari [6] lan paratha [7] sing mangaribawani masakan Aceh, Minangkabau, [8] masakan Melayu, Palembang, Betawi lan masakan Jawa .

Dhaptar panganan India Indonesia[besut | besut sumber]

Panganan[besut | besut sumber]

Cemilan lan panganan cuci mulut[besut | besut sumber]

Ombenan[besut | besut sumber]

  • Kopi tarik, kopi, peteng dipanggang karo margarin lan gula, sing digawe legi karo susu kental banjur ditarik kanggo diombe.
  • Teh tarik, wedang teh susu panas.

Galeri[besut | besut sumber]

Referensi[besut | besut sumber]

  1. Wibisono, Nuran (June 4, 2018). "Jejak India Dalam Kuliner Nusantara". tirto.id (ing basa Indonesia).
  2. Jejak Kuliner Arab di Pulau Jawa
  3. "Sajian Kebuli, Mandi, dan Biryani". Kompas.com (ing basa Indonesia). 6 July 2014. Diarsip saka sing asli ing 3 September 2014. Dibukak ing 24 August 2014.
  4. Lonely Planet Food (2012). The World's Best Street Food: Where to Find it & How to Make it. Lonely Planet. p. 108. ISBN 9781743216644.
  5. Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 129. ISBN 9789814634953.
  6. Owen, Sri (1993). The Rice Book. Doubleday. ISBN 0-7112-2260-6.
  7. "Roti Maryam/Konde/Cane/Canai". Indonesia Eats.
  8. Wijaya, Serli (September 18, 2019). "Indonesian Food Culture Mapping: A Starter Contribution to Promote Indonesian Culinary tourism". Journal of Ethnic Foods (ing basa Inggris). 6. doi:10.1186/s42779-019-0009-3.