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The birthplace of Butter Chicken and Dal Makhani. Punjab's cooking is defined by the tandoor clay oven, generous use of ghee, and slow-simmered lentils — bold, rich, and deeply satisfying.

奶油雞和黑扁豆咖哩的發源地。旁遮普料理以印度泥爐窯烤、大量使用酥油和慢火燉煮扁豆為特色，風味濃郁而令人滿足。

Born in the imperial courts of the Mughal dynasty, this cuisine perfected the art of slow-cooking marinated meats with saffron, rose water, and whole spices — creating kebabs that changed the world.

誕生於蒙兀兒王朝的宮廷，這種料理精通以番紅花、玫瑰水和完整香料慢火醃製肉類的藝術，創造出影響世界的烤肉串料理。

East India's cooking is subtle and aromatic. Odisha — the birthplace of our kitchen — is famous for its temple prasad tradition, fresh seafood with mustard, and the purest expression of rice-based Indian cooking.

東印度料理風味細膩而芳香。奧里薩邦——我們廚房的發源地——以廟宇祭品傳統、芥末鮮海鮮以及最純粹的米飯料理聞名。

India has more vegetarians than the rest of the world combined. Rooted in Ayurveda and ancient philosophy, Indian vegetarian cuisine is the most complex plant-based food tradition on earth.

印度素食者人數超過全球其他地區的總和。以阿育吠陀和古老哲學為根基，印度素食是地球上最複雜的植物性飲食傳統，在風味深度上毫不妥協。

India's streets are its greatest kitchen. From Delhi's samosa vendors to Mumbai's chaat stalls, street food captures the soul of Indian cooking — explosive flavour built from five-spice chutneys and pure joy.

印度的街頭是最偉大的廚房。從德里的咖哩餃攤到孟買的酸辣小吃攤，街頭食物捕捉了印度料理的靈魂——爆炸性的風味與純粹的喜悅。

The tandoor is a 5,000-year-old clay oven that reaches 480°C. Nothing replicates the smoky char and incredible tenderness it imparts. Every piece of Tandoori Chicken connects you to millennia of Indian cooking.

印度泥窯是一種有5000年歷史的陶土烤爐，溫度可達480°C。世界上沒有任何東西能複製它賦予食物的煙燻焦香和極致嫩度。