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Spices in the new sattvic list may include cardamom (yealakaai in Tamil, Elaichi in Hindi), cinnamon (Ilavangapattai in Tamil, Dalchini in Hindi), cumin (seeragam in Tamil, Jeera in Hindi), fennel (soambu in Tamil, Saunf in Hindi), fenugreek (venthaiyam in Tamil, Methi in Hindi), black pepper (Piper nigrum) also known as 'Kali mirch' in Hindi ...
Mahi-mahi are carnivorous, feeding on flying fish, crabs, squid, mackerel, and other forage fish. They have also been known to eat zooplankton. To pursue such varied pelagic prey, mahi-mahi are fast swimmers, swimming as fast as 50 knots (92.6 km/h, 57.5 mph). [citation needed]
Rajma or kidney beans, simmered in a gravy of onions and tomatoes from India. Rājmā [2] [raːdʒmaː] (Hindi: राजमा, Nepali: राजमा, Urdu: راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.
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Diet in Hinduism signifies the diverse traditions found across the Indian subcontinent.Hindu scriptures promote a vegetarian dietary ideal based on the concept of ahimsa—non-violence and compassion towards all beings. [1]
Satui or Sattu (Bhojpuri: सतुई; Hindi: सत्तू ; Nepali : सातु) is a type of flour, mainly used in Nepal, India, Tibet and Pakistan. Satui is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.
Taking all this into account, say the researchers, only about 20% of Indians are actually vegetarian - much lower than common claims and stereotypes suggest". [15] The authors that Biswas referred to measured "cultural and political pressures" with the vote share falling to the Hindu nationalist Bharatiya Janata Party (BJP).
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...