A Terrine is basically a French dish traditionally made from scraps of meat pressed down and baked into a loaf. This pressed down technique lends itself beautifully to starchy potatoes bound by cream. When pressed down and cooled, the sliced up loaf can be pan-fried to yield a crisp texture. The end result is a decadent side dish that may be served with your choice of entrée & a simple green salad. Such techniques however never feature in Indian cuisine. Ever. First and foremost, because baking is not a preferred means of cooking, and foods cooked and served the next day are generally frowned upon. This is primarily because of the weather conditions in most of India. Heat & lack of refrigeration do not lend themselves well to edible dishes that are meant to be served the next day, least of all terrines.