Search results
Results from the WOW.Com Content Network
Kathiawari or Kathiawadi may refer to: something of, from, or related to the Kathiawar peninsula in Gujarat, India; Kathiawari dialect, a variety of the Gujarati language; Kathiawari (horse), a horse breed; Kathiawadi cattle, a breed of cow; Kathiawari cuisine, a variety of Gujarati cuisine; Kathiawadi Memons, subgroup of the Memon Muslims from ...
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli , dal or curry , rice , and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet).
Kathiawar ([kɑʈʰijɑʋɑɽ]) is a peninsula, near the far north of India's west coast, of about 61,000 km 2 (23,500 sq mi) bordering the Arabian Sea.It is bounded by the Gulf of Kutch in the northwest and by the Gulf of Khambhat in the east.
Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice, chaash and papad. [2] Kathiawadi Thali is a variation of Gujarati Thali. [3]
The Memon are a Muslim community in Gujarat India, and Sindh, Pakistan, the majority of whom follow the Hanafi fiqh of Sunni Islam. [4] They are divided into different groups based on their origins: Kathiawari Memons, Kutchi Memons and Bantva Memons from the Kathiawar, Kutch and Bantva regions of Gujarat respectively, and Sindhi Memons from Sindh.
Toss the pesto with your cooked pasta and add a splash of reserved pasta water to help the sauce cling to the noodles, creating a silky, restaurant-quality coating. Related: I'm a Dietitian & I ...
A Kāṭhī man, 1911. The Kāṭhī people are a small group of clans found in the peninsular Kathiawar (historically called Saurashtra) of Gujarat, western India.The Maratha Empire, and later the British Raj, renamed the Saurashtra as Kathiawar as the Kāṭhīs were prominent there during the 17th-18th centuries.
Whether served as part of a classic breakfast plate alongside potatoes and toast, or an egg salad sandwich, eggs comprise 40% to 50% of the restaurant's menu, she said.