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Abgoosht served at a traditional-style restaurant in Iran A dizi dish during consumption. Abgoosht (Persian: آبگوشت Âbgušt, pronounced [ɒːbˈɡuːʃt]; literally "meat broth") is an Iranian stew.
The original recipe is a translucent liquid. Double ka meetha- Bread pudding topped with dry fruits, a derivative of the Mughlai dessert shahi tukre. Sheer korma - Vermicelli pudding and celebratory dessert, specially made on the Ramzan (Eid Ul Fitr) day. Firni (Payasam) - A rice dessert. Gil-e-firdaus - A variant of kheer made of bottle gourd ...
Aloo gosht is a meat curry, and is a popular dish in North Indian, Pakistani, and Bangladeshi cuisine. It consists of potatoes (aloo) cooked with meat ( gosht ), usually lamb or mutton or beef, in a stew -like shorba gravy.
Aloo gobhi, aloo gobi or alu gobhi (pronounced [äːluː goːbʱiː]) is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. [2]
(Madhur Jaffrey's recipe [10] calls for a 4:1 ratio of paprika to cayenne.) An updated version served in Sanjeev Kapoor's restaurants uses white and black cardamom, anise, and bay leaves. [11] Many western interpretations of the dish add tomatoes to the sauce.
A balti or bāltī gosht (Urdu: بالٹی گوشت, Hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". [1] The name may have come from the metal dish in which the curry is cooked, [ 2 ] [ 3 ] rather than from any specific ingredient or cooking technique. [ 4 ]
Gosht karahi (chicken or mutton cooked with a spicy tomato-based gravy in a concave-shaped cooking vessel that resembles a wok) is a speciality of Lahore. Dal gosht (meat cooked with pulses) Murgh Cholay/Channay (chicken cooked with chickpeas) Murgh Musallam (chicken cooked with rice and dry fruits stuffed inside) Seekh kababs (minced meat rolls)
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...