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Nisha Madhulika started cooking at an early age. She lived in Noida with her husband where she assisted in the husband's company. Nisha was struggling with empty nest syndrome. Nisha started a blog, writing on how to cook Indian vegetarian recipes in 2007 which led to her popularity. [8] In 2011, she launched a food and recipe YouTube channel. [9]
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
Panjiri is consumed in Indian states of Jammu, [4] [15] Himachal Pradesh, [16] Punjab, [17] Haryana, [18] [19] Rajasthan, Gujarat, [20] Maharashtra, Bihar, Uttarakhand and Uttar Pradesh. It is known by the name Panchjeeraka Gudam in Southern Indian states.
12 Root Vegetable Recipes You’ll Want to Serve at Every Meal. Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility. Whether you ...
The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]
Pre-ordering the IATA meal code AVML (Asian vegetarian meal) usually results in a meal without meat, poultry, fish, seafood, and eggs. Ingredients can be vegetables, legumes, fresh and dried fruit, dairy products, tofu, cereal, grains, vegetarian gelatine, spices and aromas associated with the Indian sub-continent. The meal can be spiced mildly ...
Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent.It is eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in other parts of India.