Search results
Results from the WOW.Com Content Network
Satvik Brahmin (sub-set of Saraswat Brahmins), which is a strictly vegetarian cuisine that does not use vegetables that grow underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem raandaap are prepared among the Bhats (Priests), conservative Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins.
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
A typical breakfast item is uppittu (a thick semolina porridge with seasonings and vegetables). A typical dinner may include saaru (a thin soup made with lentils, tamarind, tomatoes, and spices) with rice, vegetable palya, and curd rice. [4] Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant ...
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Shivalli Brahmins are famous for Udupi hotels (vegetarian restaurants) known for serving typical south Indian dishes like idli, vada, dosa, shira and upma etc. [3] Shivalli Brahmins have a unique style of cooking, serving and eating meals. The meal is served on a plantain (banana) leaf and is usually eaten by hand, seated with padmasana like ...
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
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.
Kannada Brahmins fall under the Pancha Dravida Brahmin classification of the Brahmin community in India. [5] These Brahmins generally are further sub-divided into a number of gotras and the Veda Shakha, which professes to subscribe to the performance of the yajna and other rites.