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Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
Tungrymbai or tung rymbái or "tungtoh" is a fermented soybean food traditionally prepared by the Khasi and Jaiñtia peoples of Meghalaya, Northeast India. [1]
The staple food is rice eaten with lentils and vegetables. For special occasions, rice is ground into fine powder and used to make steamed or fried rice cakes called pithâ. Tortoise has traditionally been the favourite meat. [40] Some of the traditional dishes are: Dingpura : a type of sweet rice cooked in a special type of Bamboo
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Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
A crispy add on to Lunch and Dinner, for adding a spicy and crunchier taste to food. Vegetarian Paratha: flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, and Myanmar, where wheat is the traditional staple: Vegetarian Pattor: A flour based snack ...
Few foods are more appetizing to people than a juicy steak. Grilled to order and garnished with herbs like basil and chives, sauces such as au jus, peppercorn and A1, or vegetables like grilled ...
Meghalaya (/ ˌ m eɪ ɡ ə ˈ l eɪ ə, m eɪ ˈ ɡ ɑː l ə j ə /; [6] [7] lit. "the abode of clouds" [8]) is a state in northeast India.Meghalaya was formed on 21 January 1972 by carving out two districts from the state of Assam: (a) the United Khasi Hills and Jaintia Hills and (b) the Garo Hills. [9]