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The Bharbhunja derive their name from the Hindi word bhun (Hindi: भुन), which means parch, and the community was involved with parching grain. They were said to have originally belonged to the Agarwal caste, but split off from them when they took to parching grain. There is no intermarriage between the two communities now.
Parched is the story of four women in a desert village of Gujarat, India. The village and the society are plagued by several social evils, age-old traditions and practices of patriarchy, child marriage, dowry, marital rapes and physical and mental abuse. Rani is a widow struggling to support her old mother-in-law and teenage son, Gulab.
Parched grain is grain that has been cooked by dry roasting. [1] It is an ancient foodstuff and is thought to be one of the earliest ways in which the hunter gatherers in the Fertile Crescent ate grains. Historically, it was a common food in the Middle East, as attested by the following Bible quotes:
Flattened rice is a breakfast staple in South Asia where it is called Chiura, poha, atukulu, and other names depending on the local language.It is particularly popular in India, Nepal, and Bangladesh.
In the introduction of his translation of the Mahanirvana Tantra, Sir John Woodroffe, under the pseudonym Arthur Avalon, describes the individual makara. [2] He states that they include madya (wine), mamsa (meat), matsya (fish), mudra (grain), and maithuna (sexual intercourse).
Vāmācāra (Sanskrit: वामाचार, Sanskrit pronunciation: [ʋaːmaːtɕaːɽɐ]) is a tantric term meaning "left-hand path" and is synonymous with the Sanskrit term vāmamārga. [ 1 ] [ 2 ] It is used to describe a particular mode of worship or sadhana (spiritual practice) that uses heterodox things to sublimate for spiritual growth.
Ponk and sev, a Gujarati dish. Ponk or Paunk (Gujarati પૌંક) is a Gujarati snack made from tender roasted sorghum grains mixed with other products such as sev. [1]To prepare the snack, the green immature sorghum grains (called ponk) are parched or roasted: the resulting product is also known as vani or hurda. [2]
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.