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Keema matar (English: "mince and peas"), [1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).
Thukpa (Tibetan: ཐུག་པ; IPA: /tʰu(k̚)ˀ˥˥.pə˥˥/) is a Tibetan noodle soup, which originated in the eastern part of Tibet. [1] Amdo thukpa, especially thenthuk, is a variant among the Indians, especially Ladakhis and the Sikkimese. [2]
Bamia is an Arab and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and ...
It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai paratha. Mughal rule mostly influenced the cuisine of the administrative capitals of the Bengal Subah , like Dhaka and Murshidabad , rather than the rural part of it. [ 6 ]
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
According to the Designation of Origin, Adana kebabı is made from the meat of a male lamb that is younger than one year of age. The animal has to be grown in its natural environment and fed with the local flora. [5] The meat should then be cleansed of its silverskin, nerves and internal fat. After the cleansing, it should be cut into rough ...
Thukpa is a kind of noodle soup common among the Monpa tribe of the region. [45] Lettuce is the most common vegetable, usually prepared by boiling with ginger, coriander, and green chillies. [46] Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh and is consumed as a refreshing drink. [47]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.