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"Glossary Pakistani & Indian Spices (Masala)".Direct Advert Media LLC "Glossary of Food Ingredients".Cymran LLC "Glossary of English to Pakistani Terms".
Garam masala: Blend of eight or more warming spices. Each family has its own recipe. (Hindi: Garam Masala गरम मसाला) Garcinia indica: Used mainly in Maharashtrian Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma. (Hindi: Kokam कोकम) Garlic (Hindi: Lasson लहसुन) Ginger (Hindi: Adarak ...
Garam masala [1] গরম মশলা Garam Mashla Blend of spices which varies between regions and households. Rose water [10] গোলাপ জল Golap Jol Flavors desserts. Used more often in dishes with origins in the middle east. Gurh (Jaggery) [11] গুড় Gurh from the sap of the sugarcane, coconut palm or date palm: Turmeric ...
Ground garam masala. Garam masala (Hindustani:- garam masālā, lit. transl. hot or warm spices) is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. [1] [2] It is used alone or with other seasonings. The specific combination differs by district ...
The site cross-references the contents of dictionaries such as The American Heritage Dictionary of the English Language, the Collins English Dictionary; encyclopedias such as the Columbia Encyclopedia, the Computer Desktop Encyclopedia, the Hutchinson Encyclopedia (subscription), and Wikipedia; book publishers such as McGraw-Hill, Houghton Mifflin, HarperCollins, as well as the Acronym Finder ...
Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [1] [2] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü, which means "piece" or "chunk". [3] [4]
On Thursday, Accenture Plc (NYSE:ACN) reported first-quarter fiscal 2025 sales of $17.69 billion compared with the analyst consensus estimate of $17.12 billion, up 9% year-over-year in U.S ...
Odia cuisine is the cuisine of the Indian state of Odisha.Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. [1]