Search results
Results from the WOW.Com Content Network
Science & Tech. Shopping. Sports
Pearls are also graded according to color. While pink pearls and black pearls are also considered to be of good quality, white pearls have traditionally been most popular. A good quality white pearl reflects a lovely sky blue color under ultraviolet light while a poor quality one has a green or mustard-colored sheen. Black pearls that have a ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Faluda - A dessert made of shredded vermicelli noodles with rose syrup and milk. Aab ka shola (aab shola) - Typical Hyderabadi summer sharbat. [28] Osmania Biscuit is a popular biscuit, usually accompanied with tea. Hyderabadi Irani tea available at Irani cafes. [29] Dum-ke-roat - a sweet confectionary made especially during the month of Muharram.
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams.Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. [1]: 92 Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid-18th century, during a hunting expedition.
Bagara annam is a spiced rice delicacy prepared in Hyderabad, Telangana, India. [1] Bagar, meaning tempering, is a plain Biryani recipe without any vegetables or masala powders.
The recipe is considerably different from many others due to its preparation and assemblage. The meat can typically be chicken, fish or chemmeen (prawns), depending on the region. Unlike the other methods, the meat is marinated in spices and lemon juice and cooked separately; with the same applying for the rice and gravy.
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.