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On the third page of the letter, Ollier explains that his son William, who was 31, had "hit upon a new method of spelling Fish." Ollier then demonstrates the rationale, "So that ghoti is fish." [5] [4] [6] An early known published reference is an October 1874 article by S. R. Townshend Mayer in St. James's Magazine, which cites the letter. [6]
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
In addition, modern English forms are given for comparison purposes. Nouns are given in their nominative case, with the genitive case supplied in parentheses when its stem differs from that of the nominative. (For some languages, especially Sanskrit, the basic stem is given in place of the nominative.) Verbs are given in their "dictionary form".
Roti sayur, stuffed with shredded or sliced vegetables; Roti salad, raw shredded vegetables rolled up with a piece of roti; Roti tissue/roti tisu, a tissue-paper-thin and flaky roti, usually with sprinkled sugar and condensed milk. Also called roomali roti, from roomal (Hindi, meaning 'handkerchief'). Roti kaya, with kaya spread
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
Fish prepared in 3 different ways: on the left of the image is pla sam rot (deep-fried served with a tangy sweet chili sauce), in the middle pla nueng manao (steamed fish with a raw garlic, lime and chili sauce), and on the right pla thot krathiam (deep-fried fish with deep-fried garlic). Roti โรตี Roti South
Jalfrezi (/ dʒ æ l ˈ f r eɪ z i /; Bengali: ঝালফ্রেজী; also jhal frezi, jaffrazi, and many other alternative spellings) is a stir-fried curry dish originating in Bengal and popular throughout South Asia.
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1]