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Kashmiri cuisine. The thirty-six course meal, Kashmiri wazwan. Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter.
Step 3 —Fried onions (known as bista), used for garnishing (onion is fried along with cashew nuts and sultana raisins) Step 4 — Biryani Masala, frying onion, spices and tomatoes. Step 5 — Biryani Masala, adding spice, mint and yogurt. Step 6 — Biryani Masala, adding and mixing chicken pieces.
A dish consisting of half-cooked fried tofu and fried egg served with rice cake, some bean sprouts, and doused with shrimp paste and peanut sauce seasoning, topped with a sprinkling of crackers. Takoyaki. Savory. Japan. A small piece of octopus encased in a round egg mix, developed from akashiyaki. Tamago kake gohan.
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 ...
Sindhi Fish Curry. Pallo Machi: is a popular Sindhi delicacy, is Hilsha fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy.
Roe, (/ roʊ / ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Sattvic diet refers to a type of plant-based diet within Ayurveda [1] where food is divided into what is defined as three yogic qualities known as sattva. [2] In this system of dietary classification, foods that decrease the energy of the body are considered tamasic , while those that increase the energy of the body are considered rajasic .
Hot salt frying. Hot sand frying and hot salt frying are cooking techniques used by street-side food vendors in Bangladesh, India, Nepal, Pakistan, China and Sri Lanka. [1][unreliable source?] Hot salt frying is an old cooking technique, and is used in villages throughout Asia and other parts of the world. Many foods are fried with hot salt or ...