About West Indian Cuisine 
Western India has four major food groups Rajasthani, Gujarati, Maharashtrian and Goan. The Goan cuisine is a mixture of the traditional cuisine with a heavy use of rice, coconut and sea fish and some Portuguese influence from the colonial era. Maharashtrian cuisine is has mainly two sections defined by the geographical sections. The coastal regions similar to goa depend more on rice, coconut, and fish while the hilly and plateau regions use groundnut in place of coconut and depend more on wheat, jowar and Bajri. Saraswat cuisine forms an important part of coastal Konkani Indian cuisine.
Britian has a particularly strong tradition of Indian cuisine that originates from the British Raj. At that time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India. Currently, the favourite dish in the United Kingdom is supposedly Chicken Tikka Masala, even before fish and chips.[citation needed]
In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine. Leicester has become well known for its curry houses, being increasingly known as the curry capital of England.
In the 1960s, a number of unauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet. Chicken tikka massala is thought to be Britain's most popular dish. [4] There are now 8,000 Indian restaurants in Britain, turning over in excess of £2 billion and employing 70,000 workers. [5]
In the past Indian food adapted to its surroundings, and mild "Indian-style" dishes like Chicken Korma and Chicken Tikka Masala became hugely popular. However, since Indian food has now become an everyday part of the British diet, there has blossomed an avid and enthusiastic market for authentic Indian cuisine, which has seen many more inventive restaurateurs create new and vibrant dishes which challenge the customers palate rather than pander to everyday tastes. Dishes like Mirchi Rasoi Jhinga, the Hariyali Sheekh Kebab and Jhangi Champey have their roots in Indian Britain rather than India.
After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States.[citation needed]
Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques.
Due to the large Indian community in South Africa, the cuisine of South Africa includes several dishes of Indian-origin; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices.
Akuri(Andha Bhurji) Indian scrambled eggs
Ingredients: prep time: 20 minutes
3 eggs(shelled)
1/4 tblsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp garam masala powder(ground pepper,cardamom, cloves, cinnamon)
1
small green chilli(thai) or 1/2 serrano chilli
1/2 small onion finely chopped
1/2 tomato finely chopped
1 1/2 tblsp vegetable oil
few srigs of cilantro for eggs and few for garnish
lemon slices(for garnish)
salt to taste
Preparation: In small size pot or vessel, Add the vegetable oil.
Sautee the onions in the oil till they are lightly golden brown.
Add green chilli. Add the spices, sautee for 5 minutes and then add tomato.
stir it really well. Then add few leaves of chopped cilantro.
Let the mixture cool down. Then remove the pot from the stove top.
Add eggs slowly and gently stir in. Then on low heat stir the eggs till they
are scrambled and ready to eat and serve with bread, rotis or rice.
They can be eaten as breakfast, lunch or dinner
servings:2-3 people
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