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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 ...
Undhiyu (Gujarati - ઉઁધીયુ) is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word Undhu (Gujarati - ઉઁધુ), which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed Matlu ...
Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations. [10] There is an anecdotal story about khichdi featuring Akbar and his court advisor, Birbal. [11] The Anglo-Indian dish kedgeree is thought to derive from khichri. [12] [13]
Masala (from Hindi/Urdu masalah, based on Arabic masalih) [1] [2] is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato.
Garam masala (from Hindustani گرم مصالحہ / गरम मसाला garam masālā, "hot spices") is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but ...
South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices.The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar (sometimes spelled aachaar, atchar or achar), athāṇu or athāṇo or ...
e. Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. [ 1 ][ 2 ] Food that could last for ...
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 ...