Garlic is an erect biennial herb with condensed, flattened stem and narrow, flat leaves. The bulb consists of bulblets called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The Sankrit word, “Lahsunah”, for garlic, means “that which devours diseases of the heart”. Garlic is a natural antibiotic and is one of the essential part of the Indian and Nepali cuisine.
Garlic is widely used around in India and Nepal for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most the Indian and Nepali. The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.
The garlic bulbs have stimulant, anti cholesterol, antibacterial, aphrodisiac, analgesic, anthelmintic, diuretic, emmenagogue and anti fungal properties. It is used to treat the following conditions:
a. Earache Relief (Garlic oil)
b. Natural Cholesterol Remedy
c. Reduces Hypertension
d. Strengthens Immune System
e. Traditionally used to treat flu, colds, and bronchitis
Other benefits of turmeric are: Relief for Rheumatoid Arthritis, Cancer Prevention and Reduce Risk of Childhood Leukemia.
Entrees at Himalayan Restaurant with Garlic
Almost all of appetizers and main entrees consists garlic.
The most famous entrees with ginger are: Tandoori Chicken, Paneer Tikka Masala, Malai Kofta, Butter Chicken, Lamb Curry