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Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India.Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. [1] A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa (a chili paste), eromba (boiled and ...
Lassi (also popular in Punjab) is a popular and staple drink in Haryana. [1] [2] [3] The food in Haryana finds a lot of similarities with its neighboring states Punjab and Rajasthan. Consumption of non-vegetarian food is generally avoided in the state and sometimes is even considered a taboo among the rural population.
Singju (Meitei: ꯁꯤꯡꯖꯨ; pronounced sing-zoo) is a dish from Manipur. It originated with the Meitei-culture but has been widely adopted by most of the ethnic communities of the state and in some neighbouring states of Northeast India. Often served as a spicy side dish, it is also popular as an afternoon or evening snack.
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
The ongoing civil conflict in India’s border state Manipur has threatened food security in the region, warned a prominent local non-profit that called for an imminent resolution of the dispute ...
As a result, Haryana is self sufficient in food production and the second largest contributor to India's central pool of food grains [158] In 2015–2016, Haryana produced the following principal crops: 13,352,000 tonnes of wheat, 4,145,000 tonnes of rice, 7,169,000 tonnes of sugarcane, 993,000 tonnes of cotton and 855,000 tonnes of oilseeds ...
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a ...
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