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Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Guwahati (Assamese: [ɡua.ɦa.ti]) is the largest city of the Indian state of Assam, and also the largest metropolis in northeastern India. Dispur , the capital of Assam, is in the circuit city region located within Guwahati and is the seat of the Government of Assam .
The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian food [215] has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally ...
It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. Aappam: Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu.
Gujarat, the seventh largest state in India, located in the western part of India with a coastline of 1600 km (longest in India). It is the tenth most popular state in the country for tourists with annual footfall of 18.9 million tourists. [14] Gujarat's natural environment varies from the Great Rann of Kutch to the hills of Saputara.
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...
The entire work of this article is based on "Census of India", conducted by "The Office of the Registrar General and Census Commissioner, India" under Ministry of Home Affairs, Government of India. According to the data from the Census of 2011, there are 28 districts, 58 sub-divisions and 84 municipal towns in the state of Assam. [1]