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Shahi Tukra is type of bread pudding which originated in South Asia during the Mughal era in the 1600s. [ 1 ] [ 2 ] The literal translation of Shahi Tukra is royal piece or bite. [ 1 ] Shahi tukre originated in the Mughal Empire when Indian chefs made this dish to present to royal Mughal courts. [ 3 ]
This Persian manuscript features ten chapters, on nānhā (breads), āsh-hā (pottages), qalīyas and dopiyāzas (dressed meat dishes), bhartas, zerbiryāns (a kind of layered rice-based dish), pulāʾo, kabābs, harīsas (savoury porridge), shishrangas and ḵẖāgīnas (omelette), and khichṛī; the final chapter involves murabbā (jams ...
The traditional version uses white chicken breast meat. The meat is softened by boiling and separating the meat into very fine fibers or pounding until smooth. The meat is mixed with milk, sugar, cracked rice and other thickeners, and often some sort of flavoring such as cinnamon. The result is a thick pudding often shaped for presentation.
Sweet potato and coconut pudding: Kenya Made with sweet potatoes and coconut milk. Tavuk göğsü: Turkey Made with chicken and milk. Tiết canh: Vietnam A traditional dish of blood and cooked meat. White pudding: United Kingdom Served with or as a substitute for black pudding, this is another common full breakfast addition, as shown in the ...
Kabab barg: Barbecued and marinated lamb, chicken or beef. Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil. Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast. [22] Chenje: Skewered and grilled cubes of meat.
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Shami kabab or shaami kabab is a South Asian variety of kebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg as binder, and spices. It originates from the Lucknow region of the Indian subcontinent developed during the Mughal ...
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 ...