SanjayGhare: Adding First Article Basic Info

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Adding First Article Basic Info

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{{Short description|Type of Indian or Pakistani food}}
{{Distinguish|Chicken Tikka Masala}}
{{other uses|Tikka (disambiguation)}}
{{Use dmy dates|date=November 2020}}
{{Infobox food
| name = Tikka
| image = Paneertikkaindia.jpg
| image_size = 250px
| image_alt =
| caption = Paneer Tikka served in a restaurant in [[Mumbai]], India.
| alternate_name =
| type =
| course = [[Hors d'oeuvre]]
| country =
| region = [[Indian subcontinent]]
| national_cuisine =
| creator = 
| year =
| mintime =
| maxtime =
| served = Hot
| main_ingredient = Meat, [[paneer]], [[marinade]], [[yogurt]], [[spices]] or [[curry]]
| minor_ingredient =
| variations = [[Chicken Tikka Masala]], [[Paneer Tikka Masala]]
| serving_size =
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
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| similar_dish =
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| commons =
| other =
| no_recipes= false
}}
'''Tikka''' (pronounced [[Help:IPA/Hindi and Urdu|[ʈɪkkaː]]]) is a dish consisting of pieces of [[meat]] or [[Vegetarianism|vegetarian]] alternatives whose origins are traced back to [[ancient Babylon]]. The term 'tikka' was given in the [[Mughal Empire|Mughal era]].<ref name="Maher2022" /><ref name=":5" /> It is made by [[Marination|marinating]] the pieces in [[Spice|spices]] and [[yogurt]], and cooking them in a [[tandoor]]. Tikka is popular throughout the [[Indian subcontinent]] and also in the [[United Kingdom]].

==Etymology==
''Tikka'' is a [[Chagatai language|Chagatai]] word which has been commonly combined with the [[Hindi-Urdu]] word ''masala'' — itself derived from [[Arabic]] — with the combined word originating from [[British English]].<ref name="Maher2022">{{cite book |last1=Maher |first1=John C. |title=Language Communities in Japan |date=25 January 2022 |publisher=[[Oxford University Press]] |isbn=978-0-19-885661-0 |page=126 |language=English |quote=Garamu masara (Eng. 'garam masala', originally Hindi-Urdu 'hot spices'), the term for a mixture of rika yamashita.}}</ref><ref name=":5">{{Cite book|last=Kiaer, Jieun|url= |title=Translingual words : an East Asian lexical encounter with English|date=2018|publisher=Routledge|isbn=978-1-351-10946-8|location=Milton|pages=8|oclc=1076808280}}</ref> The [[Chagatai language|Chagatai]] word ''tikka'' itself is a derivation of the [[Proto-Turkic language|Common Turkic]] word ''tikkü'', which means "piece" or "chunk".<ref name=":2">{{Cite book|last=Ayto |first= John |url= |title=The Diner's Dictionary: Word Origins of Food & Drink|date=2012|publisher=Oxford University Press|isbn=978-0-19-174443-3|edition=2nd|location=Oxford|page=371|oclc=840919592}}</ref><ref name=":3">{{Cite book|last=Davidson |first=Alan |url= |title=The Oxford Companion to Food|editor-last=Jaine |editor-first=Tom |others=illustrations by Soun Vannithone |year=2014|isbn=978-0-19-967733-7|edition=3rd|location=New York |publisher=Oxford University Press |oclc=890807357}}</ref>

==Origin==
The precise origin of the dish is uncertain. Recipes for cooked meat enriched with spices and mixed within a sauce date back to 1700 BCE found on [[cuneiform]] tablets near [[Babylon]], credited to the [[Sumer]]ians.<ref name=":4">{{Cite book|title=A postcolonial people : South Asians in Britain|date=2006|publisher=Hurst & Co|others=Ali, N. (Nasreen), 1969–, Kalra, Virinder S., Sayyid, S. (Salman)|isbn=1-85065-796-3|location=London|pages=62|oclc=70208358}}</ref> During the [[Mughal dynasty]], the Mughals called "boneless pieces of cooked meat" ''Tikka''.<ref name=":0">{{Cite book|title=Indigenous culture, education and globalization : critical perspectives from Asia|others=Xing, Jun,, Ng, Pak-sheung|date=23 October 2015|isbn=978-3-662-48159-2|location=Heidelberg|pages=130|oclc=926915075}}</ref>

There are different varieties of the dish, both meat inclusive and [[vegetarian]]. Generally, the dish is defined as "a dish of small pieces of meat or vegetables [[Marination|marinated]] in a [[spice mixture]]".<ref name=":1">{{Cite book|title=Concise Oxford English dictionary|date=2011|publisher=Oxford University Press|others=Stevenson, Angus., Waite, Maurice.|isbn=978-0-19-960108-0|edition=12th|location=Oxford|pages=1508|oclc=692291307}}</ref>

==Preparation==
''Tikka'' consists of boneless pieces of meat or vegetarian alternatives such as [[paneer]], which are marinated in spices and [[yogurt]] and subsequently strung through a [[skewer]] to be cooked.<ref name=":2" /> It is generally cooked in a [[tandoor]] and served dry.<ref name=":2" />

==Variations==

=== Indian-subcontinent variations===
The Sub-continent, especially Pakistani, variations of ''Tikka'' are the roots of the Western variations, including Malai Boti, ''[[Chicken tikka]]'' and ''[[Paneer tikka]]'', which are generally served dry.

=== Cross-cultural variations ===
Regular chicken and paneer tikka have been combined with dishes from other cultures such as [[Mexican cuisine]] to create hybrid dishes such as Tikka Masala [[Burrito]]s, which are served with either chicken or [[paneer]] as their main ingredient.<ref>{{Cite news|last=Tanyeri|first=D|date=September 2018|title=Fast-Casual Indian|pages=18–21|work=Restaurant Development + Design}}</ref>

==Popularity==

=== In Britain ===
A study was undertaken in the 1990s that revealed British interest in foreign food, with chicken tikka being a favourite filling in the [[British Rail sandwich]].<ref>{{Cite book|last=James|first=A.|title=Food, Health and Identity|publisher=Taylor & Francis|year=2013|pages=71}}</ref>

=== In Pakistan ===
A variations of Tikka, like Malai Boti, Chicken Tikka, Balochi Tikka, Achari Tikka, Balochi Tikka, Darbari Tikka, Beef Kabab Tikka Fry, inspired by Mughal era cuisine, are commonly found in Pakistan.

==Preservation and quality==

=== Paneer tikka ===
Paneer tikka has a [[Shelf life|shelf-life]] of 1–2 days, which can be increased to 28 days using modified atmosphere packaging (MAP) technology.<ref>{{Cite journal|last=Sharma|first=M.|date=June 2016|title=Shelf Life Enhancement of Paneer tikka by Modified Atmospheric Packaging|journal=Journal of Pure and Applied Microbiology|volume=10|issue=2|pages=1415–1420}}</ref> [[Vacuum packing|Vacuum packaging]] is most effective as it is able to limit [[chemical change]]s during storage, increasing the refrigerated shelf-life of paneer tikka to 40 days.<ref name=":8">{{Cite journal|last1=Ahuja|first1=Kunal K.|last2=Goyal|first2=G. K.|date=June 2013|title=Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka|url= |journal=Journal of Food Science and Technology|language=en|volume=50|issue=3|pages=620–623|doi=10.1007/s13197-012-0688-x|issn=0022-1155|pmc=3602555|pmid=24425964}}</ref>

== References ==
{{Reflist}}

{{Pakistani dishes}}

[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Punjabi cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bangladeshi cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Hors d'oeuvres]]
[[Category:Cheese dishes]]
[[Category:Indian cuisine in the United Kingdom]]
[[Category:Pakistani cuisine in the United Kingdom]]

Tikka (food) - Revision history

SanjayGhare: Adding First Article Basic Info