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Niyoga (Sanskrit: नियोग) was a Hindu practice, primarily followed during the ancient period. It was permitted for the widows or wives who had no child by their spouse to procreate a child with another man.
Palapa is a sweet and spicy Filipino condiment consisting of thinly chopped white scallions (), pounded ginger (luya pagirison), turmeric (kalawag), labuyo chili (luya tiduk), and toasted grated coconut (niog).
Small coconut sprout from the Philippines. Sprouted coconuts have a variety of names in countries where coconuts are native or cultivated. They are also known as vara in Fijian; tumbong ng niyog, buwá ng niyog or tubo ng niyog in Filipino; iho or lolo in Hawaiian; morund in Konkani; tumbong kelapa in Malaysian and Indonesian; pongu in Malayalam; niu tupu in Niuean; oʻo in Samoan; manzanas de ...
Niyog may refer to: Niyoga, a Hindu tradition; niyog, a term for "coconut" in the Philippines; See also. Niyogi (disambiguation) Niog, a locality in Bacoor near ...
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha/parontah) is a flatbread native to the Indian subcontinent, [2] [3] with earliest reference mentioned in early medieval Sanskrit, India; [2] prevalent throughout the modern-day countries of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [1] Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad ...
Nikah halala (Urdu: نکاح حلالہ), also known as tahleel marriage, [1] is a practice in which a woman, after being divorced by her husband by triple talaq, marries another man, consummates the marriage, and gets divorced again in order to be able to remarry her former husband. [2]
For many Pakistanis a paratha roll has emotional connotations. In the Pakistani tradition parathas have been a staple item for breakfast. Pakistan is a predominantly traditional family system where women cook for the family, and paratha roll is an easy dish both to make and to serve and is commonly served in homes.
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire.It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was The Turks introduced Bengalis to Gözleme, a delicious traditional Turkish savoury.