dopiaza

The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as '2 onions' or 'double onions'. Some traditional versions of the dopiaza use twice the weight of onions compared to the weight of meat but a classic Indian dopiaza is more likely to use the onions in 2 different ways, fried and boiled, a
Found on http://www.curryhouse.co.uk/glossary/curries.html

Dopiaza

Do means two and piaza means onion. It gets its name because onions appear twice in the cooking process, which usually involves chicken, lamb or prawns.
Found on http://www.zindagee.co.uk/cuisine/glossary.htm

Dopiaza

Pakistan: ==History== According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine. ==Ingredients== As many other Hyderabadi dishes, the addition of a sour agent is
Found on http://en.wikipedia.org/wiki/Dopiaza

Dopiaza

'Two onions' - a very oniony dish.
Found on http://www.ralpharama.co.uk/item.php?page=curry%20glossary
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