Our recipe for success is based upon three fundamental pillars

Finger Food Hits

As market leader, we set your cash register jingling and leave your guests licking their lips – with classic items and numerous trend products from all five continents.

Handheld Snacks

Enjoy the unique selection: the largest hamburger range on the market plus the tasty basic and toppings for wraps, pita & Co.

Center of the Plate

Benefit from an attractive range for the center of the plate: Minced meat specialities, meat convenience and one-pan dishes.

Indian Food – Glossary

The bombay duck or bummalo, despite its name, is in fact a fish. It is at home in the waters between Mumbai (formerly Bombay) and Kutch in the Arabian Sea. The tender meat of the fish is particularly prized by connoisseurs of Indian cuisine. Freshly caught, the fish tastes best when fried in a batter of beaten egg; in its dry form, the fish is generally contained in curry.

Chutney

Chutney is a spicy sauce familiar from Indian cuisine, often sweet-and-sour but sometimes also sharply zesty. The sauce has the consistency of paste. In India, many types of chutney are prepared fresh for every meal and add a further taste component to the generally very hot curries. Chutney consists of vegetables or fruit. Chutneys go particularly well with fried meat, fish, cold roast meat and cheese

Cumin

Cumin, also known as Kumin or Cummin, is a spice made from the dried and ground fruit of an Asian flowering plant of the Apiaceae family. The German term for the spice, “Kreuzkümmel” refers to the cruciform shape of the plant’s leaves which look very like a dried fruit. Frequently found in Garam masala and in curry powder.

Curcuma

Curcuma is one of the ginger plants and is found primarily in East India, South-East India and Australia. It has a spicy, slightly bitter hotness with an identifiable flavour. The ginger plant curcuma is what gives curry its yellow colour. Curry is a blend of spices referred to in India as masala. It has an antibacterial, anti-inflammatory effect and aids digestion.

Curry

A blend of spices originating from Indian cuisine, containing between six and fifteen tropical spices. The palette ranges from pepper to ginger and from coriander to nutmeg blossom. One spice which is always present is curcuma - tumeric - which lends the curry its yellow colour. It is used in Asian dishes, in rice dishes, with fish, meat, poultry and in various sauces.

Dal Bati Churma

There is hardly a meal served in India that does not feature pulses. Lentils, peas and beans all come under the collective heading dal and are generally served peeled and halved. But Dal also stands for a dish – a thin stew made of pulses.

Fenugreek

Fenugreek seeds lend Indian dishes an exotic aroma and are an essential ingredient in curry. The seeds have been proven to lower blood sugar and LDL cholesterol.

Garam Masala

Every region of India has its own recipes for the traditional blend of seasoning. Classic ingredients are cloves, cinnamon and green cardamom as well as bay leaves, occasionally complemented by cumin, coriander seeds, black pepper, nutmeg and many others. Ready-prepared garam masala is available in most Asian shops.

Ghee

Ghee (clarified butter) keeps very well when refrigerated and can be heated to high temperatures without burning. Suitable for cooking, frying, steaming (preserves the vitamins!) and deep-frying. It is also ideal for frying spices and seasoning cooked foods, e.g. vegetables, rice or grain.

Gram flour or besan

Chickpea flour is used as a binding agent in Indian cuisine, for example for onion bhajis and pakoras. It makes fried food crispy without absorbing too much fat.

Jivitri

The dried nutmeg blossom, which sheathes the nut, is honey yellow in colour. Its fine slightly sweet aroma makes it a more interesting spice than normal nutmeg.

Kadhai

The deep cast-iron pan with handles on both sides has a curved base like a Chinese wok.

Kala namak

In contrast to sea salt, this mineral salt is mined underground and is also known as “stone salt “ or “black salt “. It has a distinctive flavour and is added as seasoning to many Indian dishes, for example, chutneys, raitas and many others besides.

Kasha

The deep cast-iron pan with handles on both sides has a curved base like a Chinese wok.

Okra

The green hexagonal pods are low in calories and rich in Vitamin C and E.

Paneer

A mild cream cheese, which can be easily prepared: paneer tastes very neutral and is suitable for both sweet dishes and savoury ones, e.g. palak paneer, a dish of spinach with cream cheese.

Pappadums

The thin wafers made of lentil flour can be bought ready-made, either neutral in flavour or seasoned with chillies, cumin or pepper. However, they often have to be baked or deep-fried. They are eaten crisply spicy with sauces and chutneys.

Raita

Raita or pachadi is an Asian condiment, refined with yoghurt (dahi) and used as a dip or sauce. Yoghurt is blended with cilantro , cumin , mint, cayenne pepper and other herbs and spices. Raita is served chilled and is never missing from the Indian plate.

Tamarinds

Tamarinds, also known as “dates from India“, are 5-20 cm long. finger thick, greyish brown to cinnamon coloured and slightly curved. The shell breaks open to reveal the brownish to blackish red pulp which is embedded in dark, 10 mm seeds. In Asia the ready-to-use tamarind paste is as readily available as lemon juice in Europe.

Tandoor

Tandoor, is a cylindrical earthen oven, which originates in the Punjab region, in Northern India and in Pakistan. The food is cooked over a hot charcoal fire which can reached temperatures of up to 480 degrees.

The tandoor is a very important element in many Indian restaurants. Dishes cooked in a tandoor remain nice and juicy and the special, earthy flavour permeates the meat.

Modern day tandoors use electricity or gas instead of charcoal.

Available in Europe from Funfood Haase GmbH, www.funfood.de

Tandoori masala

Tandoori masala: Mixed with yoghurt, tandoori masala is used to marinate meat or vegetables and is also the flavour-provider for one of the best-known Indian dishes, tandoori chicken. Tandoori masala is low in calories and aids digestion.

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