Search results
Results from the WOW.Com Content Network
For many Pakistanis a paratha roll has emotional connotations. In the Pakistani tradition parathas have been a staple item for breakfast. Pakistan is a predominantly traditional family system where women cook for the family, and paratha roll is an easy dish both to make and to serve and is commonly served in homes.
Kottu, [18] is made up of paratha or wheat flour (Godamba roti), which is cut into small pieces or ribbons. [18] Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added. These are chopped and mixed ...
Aloo paratha (lit. ' potato paratha ') is a paratha (flat bread dish) stuffed with potato filling native to the Indian subcontinent. [2] [3] It is traditionally eaten for breakfast. [2] [4] It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ghee.
During tea time, families sit together and enjoy tea paired with traditional Pakistani cookies and other bakery items. During the holy month of Ramzan ( Ramadan ), eating patterns change. Muslims observe fasting from dawn until sunset, consuming two meals a day: sehri (or suhur ) just before sunrise and iftar at sunset.
A spicy soup with rice noodles and usually either fish, prawns, or chicken; many different variations exist, with most based either on rich and spicy curry coconut milk or on slightly sour tamarind [186] [187] Lángos: Hungary: A deep-fried flatbread, served with various toppings such as sour cream and grated cheese [188] [189] Lo mai fan
A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল [1]) is a street-food dish originating from Kolkata, West Bengal, India. [2] In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. [1] A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments .
Extra virgin olive oil, fish stew over crusty bread, chickpea pancakes and whole fish in spicy tomato sauce. 139(20) May 29, 2018 Genoa: Seafood salad, pesto with pasta and flatbread 140(21) June 5, 2018 Emilia-Romagna: Mortadella sausage, parmigiano reggiano and tortellini in broth. 141(22) June 12, 2018 Paris: A Second Bite Pot-au-feu and ...