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Zarda (Hindi: ज़र्दा zardā, Urdu: زردہ zardā, Bengali: জর্দা jôrdā) is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds.
Sholezard (also known as zard birinj or zarda) [1] is a rice pudding composed of saffron, sugar, rose water, [2] butter, cinnamon and cardamom. It is often made and distributed in substantial quantities in religious ceremonies.
A paan dan (Hindi: पान दान, Bengali: পানদানি, Urdu: پان دان, English: Betel case) is a container for storing paan used in South Asian households. It also stores other ingredients such as zarda , supari (or gua ), kattha , choona (also known as "soon"), clove , cardamom (elachi), and other accessories. [ 1 ]
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Sohan halwa (Urdu سوہن حلوہ; [ˈsoːɦən ˈɦəlʋaː]) is a traditional Mughlai [1] dessert from Punjab, popular in the Indian subcontinent, which is a variety of dense, sweet confection or halwa.
Gutka street vendor, India. Gutka, ghutka, guṭkha is a type of betel quid and chewing tobacco preparation made of crushed areca nut (also called betel nut), tobacco, catechu, paraffin wax, slaked lime (calcium hydroxide) and sweet or savory flavourings, in India, Pakistan, other Asian countries, and North America.
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Rabri (IAST: Rabaḍī) (Hindi: रबड़ी) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Jaggery, spices, and nuts are added to it to give it flavor. It is chilled and served as ...