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A Nepali woman with a tilaka on her forehead. In Hinduism, the tilaka (Sanskrit: तिलक), colloquially known as a tika, is a mark worn usually on the forehead, at the point of the ajna chakra (third eye or spiritual eye) and sometimes other parts of the body such as the neck, hand, chest, or the arm. [1]
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [1] [2] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü, which means "piece" or "chunk". [3] [4]
Tikka may refer to: Tikka (food), a type of South Asian food; Tikka (forehead mark), a mark made on the forehead by Hindu Indians; Tikka (name), list of people with the name; Tikka (brand), a brand of hunting rifles manufactured formerly by Finnish firearms manufacturer Tikkakoski Tikka, the brand then owned by SAKO; Tikka, a brand of headlamps ...
Hindu woman in Kullu, Himachal Pradesh wearing a bindi. A bindi (from Sanskrit bindú meaning "point, drop, dot or small particle") [1] [2] is a coloured dot or, in modern times, a sticker worn on the centre of the forehead, originally by Hindus, Jains and Buddhists from the Indian subcontinent.
The last major function before the wedding is decoration with temporary henna ().This is often blended with the sangeet ceremony. Mehndi artists are called to the houses of the boy and girl and apply mehendi to the palms of the female family members, groom and the hands and feet of the bride.
Achari Tikka Chicken tikka: Another tandoori kebab, made of cubed chicken marinated with yogurt and spices [14] Dora kabab [15] [16] Galawat kabab: A variant of Shami kebab made without any admixture or binding agents and comprising just the minced beef (Muslim origin) and the spices. Speciality of Lucknow. Hariyali kabab
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken . [ 2 ]
Lahori cuisine (Punjabi: لہوری کھانا, Urdu: لاہوری پکوان) refers to the food and cuisine of the city of Lahore in Punjab, Pakistan. It is a part of regional Punjabi cuisine. Lahore is a city with an extremely rich food culture. People from Lahore are famous all over the country for their love for food.