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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). The thali will also include preparations made from pulses or whole beans (called kathor in ...
Khichdi was the inspiration for Anglo-Indian kedgeree [12] [17] Khichdi is a popular traditional staple in Haryana, specially in the rural areas. Haryanvi khichdi is made from pearl millet and mung dal (split mung bean) pounded in mortar (unkhal), and often eaten by mixing with warm ghee or lassi, or even yogurt.
Bisi bele bhath (Kannada: ಬಿಸಿ ಬೇಳೆ ಭಾತು, romanized: bisi bēl̥e bhātu, lit. 'hot lentil [boiled] rice') or bisi bele huliyanna (ಬಿಸಿ ಬೇಳೆ ಹುಳಿಯನ್ನ) is a spicy, rice-based dish with origins in the state of Karnataka, India. [1] It is said to have originated in the Mysore Palace [2] and ...
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.
Tamarind broth, lentils, vegetables. Food energy. (per serving) 139 kcal (582 kJ) Media: Sambar. Sambar (Tamil: [saːmbaːɾ] ⓘ, romanized: Sāmbār) is a lentil -based vegetable stew, cooked with pigeon pea and tamarind broth. [1] It originates in South Indian cuisine and is popular in large parts of India and beyond.
Kedgeree. Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Pork jarpaa jurpie. Boiled pork with onions, chillies, ginger and garlic from Tripura. Non-Vegetarian [1] Chak-Hao Kheer. Purple rice porridge from Manipur. Vegetarian [1] Galho. Galho is similar to khichdi, a dish made from rice and also lentils and also popular in the most parts of North East India. Vegetarian.
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