Cumin is the seed of a small umbelliferous plant, a member of the parsley family. Cumin is available dried, or ground to a brownish-green powder and is one of the most essential spice of Indian and Nepali cuisine. Cumin is integral part of the curry powder or paste. Cumin seeds are used as a spice for their distinctive aroma. According to online wiki, cumin is the second most popular spice in the world after black pepper.
Cumin seed or powder is used in almost every Indian and Nepali dish from Potatoes, Chicken, Goat, Lamb, Paneer, Biryani Rice, Jeera Rice and also in Tandoori items: Tandoori Chicken, Chicken Tikka, Sesh Kabab. Cumin is often fried whole in hot oil or ground as part of a blend. It is an ingredient of most curry powders and many savoury spice mixtures.
Cumin is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. It has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness. As a herbal drink it can be helpful to counteract indigestion.
Entrees at Himalayan Restaurant with Cumin
Almost all of appetizers and main entrees consists cumin seed or powder.
The most famous entrees with Cumin are: Lamb Curry, Tandoori Chicken, Paneer Tikka Masala, Malai Kofta, Butter Chicken, Chicken Curry, Palak Paneer