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He wrote that Thai people learned how to use spices in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines (Ayurveda) from the Indians. Some plants like sarabhi of family Guttiferae, kanika or harsinghar, phikun or Mimusops elengi and bunnak or the rose chestnut etc. were brought from India. [42]
Chaat, samosa, and pakora, among the most popular snacks in India, originate from Uttar Pradesh. [192] [193] Well-known dishes include kebabs, dum biryani, and various mutton recipes. Sheer qorma, ghevar, gulab jamun, kheer, and ras malai are some of the popular desserts in this region.
Origin and spread of curry around the world. Mild spices were traded between India and East Asia from 5000 BCE. [11] The Columbian Exchange brought chili peppers to India. [18] Anglo-Indian food came to Britain in the 17th century. [17] The word "curry" was first recorded in print in Hannah Glasse's 1747 English cookery book. [1]
The dishes are then served according to taste in either mild, medium or hot. 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.
Plain dosas with condiments Butter dosa served with coconut chutney and sambhar. The dosa originated in South India, but its precise geographical origins are unknown.. According to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the first cent
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
America Online CEO Stephen M. Case, left, and Time Warner CEO Gerald M. Levin listen to senators' opening statements during a hearing before the Senate Judiciary Committee on the merger of the two ...
Food historian K. T. Achaya speculates that the modern idli recipe might have originated in present-day Indonesia, which has a long tradition of fermented food. According to him, the cooks employed by the Hindu kings of the Indianised kingdoms might have invented the steamed idli there, and brought the recipe back to India during 800–1200 CE.