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Khana Khazana (transl. Food treasure) was an Indian Hindi-language cookery show hosted by Indian chef, Sanjeev Kapoor. [1] The show was primarily based upon Indian cuisine . The show was directed by Hansal Mehta .
A pile of naswar. Naswār (Pashto: نسوار, Cyrillic script: насва́р, Hindi: नसवार), also called nās (ناس; на́с), nāsor (ناسور; насур) or nasvay (نسوای; насвай), is a moist, powdered tobacco dip consumed mostly in Afghanistan, and surrounding countries, including Pakistan, India and neighboring Central Asian republics. [1]
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. [ 5 ]
a typical north Indian tadka: Vegetarian Sattu ki roti: a dish from Bihar: Vegetarian Rajwadi Chhena/Paneer [4] A popular Indian as well as Nepalese dish, made with chhena/ paneer in a thick cream and tomato gravy and spices: Vegetarian Shahi tukra: a bread pudding in a rich sauce of thickened milk, garnished with sliced almonds: Vegetarian ...
A platter of fried plantains. This is a list of banana dishes and foods in which banana or plantain is used as a primary ingredient. A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. [1]
Sanjeev Kapoor (born 10 April 1964) is an Indian chef, television presenter, and entrepreneur. He began his career in the hospitality industry in 1984 after completing the Diploma in Hotel Management from the Institute of Hotel Management Catering & Nutrition, Pusa, New Delhi .
Bagar, meaning tempering, is a plain Biryani recipe without any vegetables or masala powders. Bagara rice is also a popular dish at weddings and functions in Hyderabad and Telangana Region. For vegetarians in Telangana, this is a must have main dish.
An Invitation to Indian Cooking, Madhur Jaffrey, (1973), [48] who has since then written a series of popular cook books. Classic Indian Cooking, by Julie Sahni (1980), the founder of the Indian Cooking School, established 1973 in New York City. [49] Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi (1987)