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Only a pan an open fire or a tandoor (charcoal oven) is used for cooking. The tandoor is often shaped conically, its inside is covered with fired clay, a charcoal fire is lit on its bottom. An pan can be placed above it and the tandoor is also used as an oven. Nan (round flat loaf made of yeast dough) that is formed, that like a plate is sticked to the inner walls of the tandoor which is heated by the burning ash and baked there for some minutes. Not only a side dish to a curry, Nan also replaces knives and forks. The Indian eats his dish with pieces of Nan and also spoons the sauce with it. It is an offence against etiquette to eat with the left hand which is considered unclean. Therefore it is an unforgivable faux pas to eat or shake hands with the left hand. Various curries can be chosen with rice: for example vegetable curry, meat curry, fish curry or egg curry. The word curry is a phonetic misinterpretation imported to Europe by the Britains. The Tamil word kari (sauce) is supposed to be the origin for this name. Often this word is used as a synonym for all Indian dishes, sometimes for dishes prepared with a typical sauce. Though, the Indian curry cannot be compared with the mixture of spices known in Europe. It is rather known as a blend of various spices - individually mixed - with a flavor that is different every time. Every housewife, every chef prepares her or his own curry blend, whose mixture is kept like a secret. Only fresh ingredients are used for Indian cooking. Therefore also blends of spices like curry or garam masala are freshly grounded in a mortar before used.

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