Indian curry, especially as it has been exported out of India, is recognizable for heavily spiced sauces, often made from a tomato base.
Read more about this topic: Tomato Sauce
Other articles related to "indian":
... George Robert Aberigh-Mackay (July 25, 1848 – January 12, 1881), Anglo-Indian writer, son of a Bengal chaplain, was educated at Magdalen College School ... Entering the Indian education department in 1870, he became professor of English literature in Delhi College in 1873, tutor to the Raja of Rutlam in 1876, and principal of the Rajkumar ... in India (1878–1879), a satire upon Anglo-Indian society and modes of thought ...
... Indian cuisine Indian (airline), a now defunct state-owned airline of India Indian Head cent Indian (card game) Indus (constellation), The Indian Indian (motorcycle), US ...
... their paternal grandparents Alex and Mary Dubois-Peltier in the Turtle Mountain Indian Reservation of the Turtle Mountain Chippewa near Belcourt, North Dakota ... the age of nine, Leonard was enrolled at the Wahpeton Indian School in Wahpeton, North Dakota, an Indian boarding school run by the Bureau of Indian Affairs (BIA) ... He graduated at Wahpeton in May 1957, and attended the Flandreau Indian School in Flandreau, South Dakota ...
... In Indian sources, the usage of the words "Yona", "Yauna", "Yonaka", "Yavana" or "Javana" etc ... which neighboured or sometimes occupied the Indian north-western territories (which is now Afghanistan or part of Pakistan) over a period of several centuries from the 4th century BC to the 1st century AD ...
Famous quotes containing the word indian:
“No contact with savage Indian tribes has ever daunted me more than the morning I spent with an old lady swathed in woolies who compared herself to a rotten herring encased in a block of ice.”
—Claude Lévi-Strauss (b. 1908)
“The Indian remarked as before, Must have hard wood to cook moose-meat, as if that were a maxim, and proceeded to get it. My companion cooked some in California fashion, winding a long string of the meat round a stick and slowly turning it in his hand before the fire. It was very good. But the Indian, not approving of the mode, or because he was not allowed to cook it his own way, would not taste it.”
—Henry David Thoreau (18171862)
“High from the summit of a craggy cliff,
Hung oer the deep, such as amazing frowns
On utmost Kildas shore, whose lonely race
Resign the setting sun to Indian worlds,
The royal eagle draws his vigorous young”
—James Thomson (17001748)