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Sattvic diet refers to a type of plant-based diet within Ayurveda [1] where food is divided into what is defined as three yogic qualities known as sattva. [2] In this system of dietary classification, foods that decrease the energy of the body are considered tamasic, while those that increase the energy of the body are considered rajasic.
It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and excludes root and underground vegetables such as potato, garlic, onion etc., to prevent injuring small insects and microorganisms. The diet also helps prevent the entire plant from being ...
A bowl of mutton biryani. Haleem, a stew. Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
Tikka (pronounced [ʈɪkkaː]) is a dish consisting of pieces of meat or vegetarian alternatives whose origins are traced back to ancient Babylon. The term 'tikka' was given in the Mughal era. [1][2] It is made by marinating the pieces in spices and yogurt, and cooking them in a tandoor.
Common vegetarian foods. Vegetable soup and cheese sandwich, a meal which is suitable for vegetarians but not vegans. Vegetarian cuisine includes consumption of foods containing vegetable protein, vitamin B12, and other nutrients. [2][3] Food regarded as suitable for all vegetarians (including vegans) typically includes:
Lacto-ovo vegetarianism or ovo-lacto vegetarianism is a type of vegetarianism which forbids animal flesh but allows the consumption of animal products such as dairy and eggs. [1][2] Unlike pescetarianism, it does not include fish or other seafood. A typical ovo-lacto vegetarian diet may include fruits, vegetables, grains, legumes, meat ...
The staple food for the majority of the inhabitants in the area is fish. The Gaza Strip has a major fishing industry and fish is often served either grilled or fried after being stuffed with cilantro, garlic, red peppers and cumin and marinated in a mix of coriander, red peppers, cumin, and chopped lemons.
Ingredients include specially roasted rice, mixtures of peanuts, various spiced pulses, seb (salty fried beans), coconut dried-ups, spices, salt, and mustard. Bikaneri bhujia. A famous crisp snack, originating from Bikaner, a town in the western state of Rajasthan, it is prepared by using gram flour and spices.