The Non-Vegetarian side of Indian cuisine comprises of many juicy, tender delicacies made with eggs, mutton, poultry, seafood etc. There is a great variety of meat, poultry and fish dishes in Indian Cuisine. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.
“Poultry” can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food. Poultry are farmed in great numbers with chickens being the most numerous. More than 50 billion chickens are raised annually as a source of food, for both their meat and their eggs. Chickens raised for eggs are usually called layers while chickens raised for meat are often called broilers. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.
Lamb, hogget, and mutton are terms for the meat of domestic sheep at different ages. In the Caribbean, and South Asia, the word “mutton” is often used to describe goat and sheep meat. A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.
Seafood is any form of sea life regarded as food by humans. Seafood dishes or fish dishes are distinct food dishes, which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Seafood dishes are usually developed within a cuisine or characteristic style of cooking practice and tradition, often associated with a specific culture.