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Chicharrón (Spanish: [tʃitʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; Tagalog: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
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Chittagonian is a member of the Bengali-Assamese sub-branch of the Eastern group of Indo-Aryan languages, a branch of the wider Indo-European language family.It is derived through an Eastern Middle Indo-Aryan from Old Indo-Aryan, and ultimately from Proto-Indo-European. [5]
Banglapedia: the National Encyclopedia of Bangladesh is the first Bangladeshi encyclopedia. [1] It is available in print, CD-ROM format and online, [2] in both Bengali and English. [3] The print version comprises fourteen 500-page volumes. The first edition was published in January 2003 in ten volumes by the Asiatic Society of Bangladesh.
Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
Due to the British colonization of the country, English is still a widely spoken and commonly understood language in Bangladesh. [7] English is taught as a compulsory subject in all schools, colleges and universities. In addition, there is an English-medium education system in Bangladesh which is widely attended. [8]
Farhang-e-Rabbani (Jadid) is an Urdu-Bangla dictionary. It was first published in 1952. It was certified by Dr. Muhammad Shahidullah and Suniti Kumar Chatterji. It was the first Bangla-Urdu dictionary, when Bangladesh was part of the Dominion of Pakistan as East Bengal. This dictionary was collected or made by Shiraj Rabbani. [1]
Bagnet (Northern Ilocano and Tagalog pronunciation: [bɐgˈnɛt], Southern Ilocano pronunciation: [bɐgˈnɯt]), also locally known as "chicharon" or tsitsaron in Ilocano, [1] is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy.