Search results
Results from the WOW.Com Content Network
Shahi Tukra is type of bread pudding which originated in South Asia during the Mughal era in the 1600s. [ 1 ] [ 2 ] The literal translation of Shahi Tukra is royal piece or bite. [ 1 ] Shahi tukre originated in the Mughal Empire when Indian chefs made this dish to present to royal Mughal courts. [ 3 ]
Double ka meetha is an Indian bread pudding sweet made of fried bread slices soaked in hot milk with spices, including saffron and cardamom. [1] Double ka meetha is a dessert of Hyderabad. [2] It is popular in Hyderabadi cuisine, served at weddings and parties. Double ka meetha refers to the milk bread, called "double roti" in the local Indian ...
This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savoury porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams ...
Spotted dick is a traditional British steamed pudding, historically made with suet and dried fruit (usually currants or raisins) and often served with custard.. Non-traditional variants include recipes that replace suet with other fats (such as butter), or that include eggs to make something similar to a sponge pudding or cake.
Shahi jilapi (Bengali: শাহী জিলাপি, romanized: Shahī Jilapi, lit. 'Royal Jalebi') is a famous and traditional sweetmeat originating from Chowk Bazaar in Old Dhaka of Bangladesh , which is very popular throughout the country. [ 1 ]
In Myanmar, phaluda (ဖာလူဒါ) is made with basil seeds, grass jelly, egg pudding, vanilla ice cream, sweetened milk and rose syrup. [9] More elaborate versions also incorporate sago , rice noodles , fruit jelly, and chopped fruit.
Sahawiq (Yemeni Arabic: سَحاوِق, IPA: [saħaːwiq] [1]), zhoug or zhug (from Judeo-Yemenite Arabic سحوق or זחוק IPA: [zħuːq] through Hebrew: סְחוּג, romanized: skhug), [2] is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj (Arabic: معبوج), and bisbaas. [3]
The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...