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The Commission for Agricultural Costs and Prices (CACP) is an attached office under the Ministry of Agriculture & Farmers Welfare, Government of India, that recommends Minimum Support Prices (MSPs) for select crops. It was established in 1965 [2] as the Agricultural Prices Commission, and was given its present name in 1985. [3]
The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, [7] [8] [9]: 19 however the term never caught on and is not encountered in the United States.
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
Chengicherla Abattoir is a slaughterhouse located in Chengicherla village near Hyderabad, TS, India. [1] It is located 30 kilometers away from Hyderabad. The communities that are involved are Aare Katikas and Qureshis.
Meat Products of India Ltd (MPI) is a major Indian meat processing, packaging, and distribution company based in Edayar, Koothattukulam in the district of Ernakulam, Kerala. Established in 1973, MPI is a public sector undertaking .
In India, most gosht dishes include goat or mutton. In India, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common ...
Hyderabadi marag or marag is a spicy mutton soup served as a starter in Hyderabad, India and part of Hyderabadi cuisine. It is prepared from tender mutton with bone. [1] [2] It is thin soup. [3] The soup has become one of the starters at Hyderabadi weddings.
Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran, a district of Bihar.Meat is marinated in a mix of mustard oil and ghee, garlic, onions and ginger with the paste of spices.