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Chamba Chukh is a type of hot chilli prepared from locally grown chillies in the Chamba Valley of the Northern Indian State of Himachal Pradesh. [1] The recipe is a generations old traditional preparation made from sun-dried red chillies or fresh green chillies.
Furthermore, the action of “sprinkling” milk sounds and looks close to “shaking”, adding yet another naughty thought to relate namkhaeng sai with the chamba dance. [6] Nowadays, chamba cannot be found anywhere as these shows gradually lose their popularity over time, and thus the relation of the name "chamba" with namkhaeng sai is
Chamba is a town in the Chamba district in the Indian state of Himachal Pradesh.According to the 2001 Indian census, Chamba has a population of 20,312 people.Located at an altitude of 1,006 metres (3,301 ft) above mean sea level, the town is situated on the banks of the Ravi River (a major tributary of the Trans-Himalayan Indus River), at its confluence with the Sal River.
Masala Chai kettles of a street vendor in Varanasi, India. Cooking Indian tea or Chai using a regular sauce pan in the US. India is the second largest producer of tea in the world after China, [1] including the famous Assam tea and Darjeeling tea. Tea is the 'State Drink' of Assam.
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Noon chai is traditionally made from green tea leaves, milk, salt and baking soda, and is usually cooked in a samavar. [1] The leaves are boiled for about an hour [7] with baking soda until it develops a burgundy colouration, then ice or cold water is added to "shock" it and make it stay that colour.
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