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6899 14th Ave,Markham, ON L6B 0S2 Ph:(905) 554-7991

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Monday to Thursday – 11.00 AM to 9.00 PM Friday & Saturday – 11.00 AM to 11.00 PM Sunday - 11.00 AM to 9:00 PM
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How to deal with European and South Asian cuisine fusion?

South Asian cuisine includes the cuisines from South Asia comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka and the Maldives and Afghanistan. Common ingredients used in South Asian cuisines are Chapati, a type of flat bread from the former regions, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in South Asian cuisine. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries.

Common meats include lamb, goat, fish and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of buffalo and yaks to some extent. Pork is considered as a taboo food item by all Muslims and is avoided by most Hindus, though it is commonly eaten in Goa, which has a notable Roman Catholic population from Portuguese rule. A variety of very sweet desserts which uses dairy products is also found in South Asian cuisines. The main ingredients to South Asian desserts are reduced milk, ground almonds, lentil flour, ghee and sugar. Kheer is a dairy based rice pudding, a popular and common dessert.

European cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries which includes Russia as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe. 

The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguish Western cooking from cuisines of Asian countriesand others. Steak and cutlet in particular are common dishes across the West. Western cuisines also put substantial emphasis on grape wine and on sauces as condiments, seasonings, or accompaniments Many dairy products are utilized in the cooking process, except in nouvelle cuisine. Cheese are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas. Maize is much less common in most European diets than it is in the Americas; however corn meal, is a major part of the cuisine of Italy and the Balkans. Although flatbreads and rice are eaten in Europe, they do not constitute an ever-present staple. Salads are an integral part of European cuisine.