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The English name is an anglicisation of the Hindi-Urdu qormā (क़ोरमा, قورمہ), meaning "braise". [3] [4] It refers to the cooking technique used in the dish.[2] [5] All these words, and the names of dishes such as the Iranian ghormeh (Persian: قورمه), Turkish Kavurma and the Azerbaijani qovurma or kavarma, are ultimately derived from a Turkic word qawirma, meaning "[a ...
Satvik Brahmin (sub-set of Saraswat Brahmins), which is a strictly vegetarian cuisine that does not use vegetables that grow underground, such as onions, potatoes, garlic, etc. Dishes such as Savalem raandaap are prepared among the Bhats (Priests), conservative Goud Saraswat Brahmins and Chitrapur Saraswat Brahmins.
A typical breakfast item is uppittu (a thick semolina porridge with seasonings and vegetables). A typical dinner may include saaru (a thin soup made with lentils, tamarind, tomatoes, and spices) with rice, vegetable palya, and curd rice. [4] Other Hoysala Karnataka dishes include: [5] Badanekayi-aloogedde gojju, a curry [6] made with eggplant ...
Indian cuisine is very popular in Southeast Asia, due to the strong Hindu and Buddhist cultural influence in the region. Indian cuisine has had considerable influence on Malaysian cooking styles [5] and also enjoys popularity in Singapore. [245] [246] There are numerous North and South Indian restaurants in Singapore, mostly in Little India.
Shivalli Brahmins are famous for Udupi hotels (vegetarian restaurants) known for serving typical south Indian dishes like idli, vada, dosa, shira and upma etc. [3] Shivalli Brahmins have a unique style of cooking, serving and eating meals. The meal is served on a plantain (banana) leaf and is usually eaten by hand, seated with padmasana like ...
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.
[7] [9] [40] Chanakya, a Brahmin born in 375 BCE, was an ancient Indian polymath who was active as a teacher, author, strategist, philosopher, economist, jurist, and royal advisor, who assisted the first Mauryan emperor Chandragupta Maurya in his rise to power and is widely credited for having played an important role in the establishment of ...
Saraswats Brahmins are classified under the Pancha Gauda Brahmin classification of the Brahmin community in India. [3]In Western and South India, along with the Chitpavan, Karhades (including Padhyes, Bhatt Prabhus), and Konkani-speaking Saraswat Brahmins are referred to as Konkani Brahmins, which denotes those Brahmin sub-castes of the Konkan coast which have a regional significance in ...