關於 famous food in india ，我們在網路上蒐集到這些相關的討論、資訊與評價

TDLR: First time buying Indian sweets by myself for deepavali celebrations. Queued for 100 mins, left with more than just sweets.
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On most years, Dad caters food and we have an open house. Furniture is shifted, spring cleaning sprung. But this year is a quiet affair for us. I texted my dad requesting for his “famous tea”. (He only makes it once a year for deepavali guests.) He said of course, but requested for Indian sweets in return. I was already going to get them, but since he specifically requested for it, I made sure I got the best. Google and my (more) Indian friends told me Moghul’s was the place to go.

2 days till deepavali, the queue snaked out of Little India Arcade, along the pavement, to the traffic light. I chatted with the others in the queue while waiting. We remarked excitedly as we inched closer towards the store, shared what each other was eyeing.

Finally, when it was my turn to order. The staff were kind and patient while I pointed at what I wanted, or ordered items with a question mark as I was unsure of their names. Halwa? Almond burfi? Ladoos. While paying, I asked,
“tomorrow will be even crazier?”“Tomorrow we will be floating.” One of the store keepers replied. We laughed, and wished each other happy deepavali.

100 minutes later: I got the goods. Feeling accomplished I took this selfie to let my family know. And some how feeling closer to my roots. @ Moghul Sweet Shop

【不同的路有不同的風景，我們選擇自己最喜歡的一條】
(English version below)

士愷想要創業很久了，不久之前，總算等到了好的時機。我們完成了很多計劃，也開始有新的機會出現，所以士愷覺得是時候可以展開行動了。

也差不多在那個時候，士愷得到了一個升職的機會。到底要成為主管？還是要堅持自己創業？這不是個簡單的選擇。為了不要給他任何壓力，我決定不要影響他心裡的想法，畢竟不論我說什麼，最後他還是要自己抉擇。

考慮了一段時間後，最後他選擇......放棄升職的機會，並開始準備離職，準備嘗試新的生活方式。

去年，我們認識一個同樣也在台灣生活，很熱情的印度男孩莫罕。他在台北開了一家原汁原味的印度餐廳Moksha，因為網路評價很好，很多人推薦，所以我們也決定去那邊吃吃看。我們享受了印度的美食，那一道道精緻的料理真的讓我們大開眼界，我們也和老闆變成朋友。

和老闆莫罕聊過天後，我發現實際上，莫罕和士愷其實有個共同點......莫罕之前在新德里的五星級飯店工作，因為廚藝出眾，很受到老闆的賞識。那時候莫罕面對了跟士愷一樣的選擇，要升職？還是要創業？

非常有創意性的他，一直很想嘗試自己創業，最後他也就走了這條路。緣分帶領著他來到台灣，他先在台北的天母區開了第一家Moksha印度餐廳。他把全部的心力都投入在這間餐廳，自己設計菜單研發食譜，自己裝潢規畫，從印度帶來所有的家具和藝術品。越來越多台灣人和外國人注意到他的努力，他的店也越來越受歡迎。幾週前，莫罕甚至在大安區開了第二家Moksha餐廳，聽說李崗導演也曾特別到那邊用餐。

他也分享他在台灣奮鬥的心得給我們，他說很多台灣人喜歡嘗試新的食物，總是願意給個機會。這也讓他能夠憑著印度菜，和台灣人交流，他非常感謝。

除了莫罕的廚藝和創意性外，我們其實也很佩服他的努力、誠實以及對人和職業的尊重。

他的故事也給了我們一些啟發。我們很能理解，創業是多麼需要努力。雖然辛苦，但卻有機會實現自己的人生觀，是非常有成就感的事。我們願意牽著手，一起為自己的夢想更加油！☆

【Different paths have different views. We choose the way, which we like the most.】

Shihkai has wanted to start up a business for quite a time. Not so long ago, he finally felt, that the right time has come. We have completed many goals and started to set up new, so Shihkai decided it is time to start.

At that time, Shihkai he's been offered a promotion. Is it better to become a supervisor? Or maybe stick with the startup plan? It was not an easy answer. I didn’t want to give him any pressure, so I decided that I should not influence his choice. After all, no matter what I say, it is his own decision.

After thinking about it for a while, he decided to… gave up the promotion. He was ready to leave the company and try a new lifestyle.

Last year, we met an Indian guy Mohan, who, the same as we, lives in Taiwan. He opened an authentic Indian restaurant Moksha in Taipei. Because of many positive online reviews and because many people recommended this place, we also decided to go and give it a try. We really enjoyed the Indian cuisine there. All the carefully prepared dishes have widened our taste horizons. Later, we became friends with the chef.

After talking with Mohan for a while, I realized that Mohan and Shihkai actually have one thing in common… Before, Mohan worked in famous five-star hotels in New Delhi. Because of his outstanding cooking skills, his talent was appreciated by the boss. And at that time, Mohan faced the same choice as Shihkai. Accept the promotion? Or maybe start own business?

Because Mohan is a very creative person, he always wanted to have his own business and in the end, he decided to walk this way. Fate led him to Taiwan, where soon he opened his first Indian restaurant Moksha, in Taipei Tianmu district.

He devoted all his energy to this place, designed the menu, improved and created his own recipes and also designed the restaurant's interior, bringing all the furniture and artwork from India. More and more Taiwanese and foreigners started noticing his efforts and the restaurant became very popular. Few weeks ago, Mohan has opened his second Moksha restaurant in Taipei Da`an district. I've heard that the famous director Khan Lee also had a dinner there…

Mohan shared with us his thoughts and challenges which he faces in Taiwan. He said that many Taiwanese like trying new food and are always willing to give a chance. He is very grateful, that he can use the Indian cuisine to interact with locals.

Besides Mohan’s amazing cooking skills and creativity, we also admire his hard work, honesty and his respect for people and work.

His story gave us some inspiration. We understand very well, that starting own business is a hard work. But though it is hard, we have a chance to realize our goals and this gives us a sense of accomplishment.

We will dream big and work hard to accomplish our goals! ☆

莫夏印度餐廳 Moksha Indian restaurant
Moksha Indian restaurant 莫夏印度餐廳大安店

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<3 MTR Malaysia ~ Capturing The Essense of The Best Pure Vegetarian South Indian Cuisine <3
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First time tasting this iconic MTR1924's RAVA IDLY. It's made from roasted semolina mixed with curds flavouring it with masala seasoning finished with coriander, cashew nuts, curry leaves, & mustard seeds. Goes well with the green chilli-infused chutney and perfect to mop up the creamy potato curry too.
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This particular food item was invented by its founder, Yagnanarayana. During World War II when India was hit by the great Bengal famine resulting in the short supply and rationing of rice, Yagnanarayana modified his idlis with semolina flour (rava) to replace the rice idly turning them into a filling and healthy steamed savoury cakes that go down in history.
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Read All About MTR 1924 ~ The famous legendary South Indian vegetarian restaurant from Bangalore, India - Latest On Blog Now!
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Pulled chai made by a tea seller, or "chai wallah". Here's how masala chai is made at the famous Krishna's Tea Stall. Ingredients include black tea, fresh whole milk, water, black peppercorns, sugar, ginger, cinnamon, cloves, and cardamom. Unlike many milky teas, which are brewed in water with milk later added, traditional masala chai is often brewed directly in the milk.

Masala chai (Hindi: मसाला चाय, literally "mixed-spice tea"; Urdu: مصالحہ چائے‎) is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in India, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The noun "chai" alone refers to the beverage tea; in some places, chai is an acceptable equivalent for masala chai.

In many Eurasian languages, chai or cha is the word for tea. This comes from the Persian چای chay, which originated from the Chinese word for tea 茶 chá. (The English word tea, on the other hand, comes from the Teochew dialect of Chinese teeh.) In English, this spiced tea is commonly referred to as masala chai or simply chai, even though the term refers to tea in general in the origin language. Numerous United States coffee houses use the term chai latte or the redundant term chai tea latte for their version to indicate that the steamed milk, much like a regular cafè latte, is mixed with a spiced tea concentrate instead of espresso. By 1994 the term had gained currency on the U.S. coffeehouse scene.

Masala tea is a very popular beverage in South Asia (India, Pakistan, Bangladesh, Nepal and Sri Lanka). People start their day by consuming a cup of tea. This first cup of tea is fondly called 'bed tea'. Throughout the day people consume many cups of tea. Every street corner in places of business has a 'Chai Walla', a tea maker who brings hot tea to people's places of business whether they are retail businesses or commercial. Tea is a part of life and is offered to all guest at home and also to many customers visiting retail stores.

Imarti or Jhangri is a dessert introduced by Mughal cooks to India and other countries of the Indian Subcontinent. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup. Alternative names include Amriti, Emarti, Omriti and Jaangiri. This dish is not to be confused with Jalebi which has comparatively thinner material and is sweeter than Imarti.

Imarti is made from a variety of urad flour, also colloquially called jalebi parappu (dal) or jalebi urad in south India. Sugar syrup and saffron is added for colour.

Urad dal is soaked in water for few hours, and stone-ground into a fine batter. The batter is poured into ghee, though other oils are sometimes used. Similarly to funnel cakes, the batter is poured into geometric patterns, although imartis are generally smaller than funnel cakes. There is often a small ring in the middle.

Before frying the batter, sugar syrup is prepared and is usually flavored with edible camphor, cloves, cardamom and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India imartis are usually drained, so tend to be drier than jalebis. The pieces can be served hot, at room temperature, or sometimes refrigerated.

In South India, this sweet is served during the meal and also popular at weddings and festivals. In particular, Jaunpur in Uttar Pradesh is famous for its imarti.

Hi everyone, I went to a famous India restaurant called "The Bombay Dream". Its decoration is full of Indian style. I choosed a lot of India Style dishes, and I enjoy the fantastic dinner alot~!! :)
Keep your eyes on me in youtube channel and i will show you many tasty foods from now on. More videos are coming soon;-D
Love, Tasty Cherry ;)


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