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The Chettinadu Kandangi saree is native to the Chettinad region and has been in existence for over 150 years. [4] Kandangi saris were traditionally made of silk. Later, cotton was used for convenience. The saris are known for its checkered pattern using multiple colors with thick contrasting borders.
Kari kambing: Nationwide Curry dish, meat dish A type of curry dish prepared with goat meat. Usually served with roti canai. It is popular during Eid ul-Adha. Kari kepala ikan: Malay Curry dish, seafood A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Kari rajungan East Java: Curry dish, seafood
Nasi kari (lit. ' curry rice ' ) is an Indonesian rice dish from Acehnese , Minangkabau and Malay as well as Javanese cuisine . This rice dish is popular in Sumatra and Java , [ 1 ] [ 2 ] Indonesia .
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The Kamus Besar Bahasa Indonesia (KBBI ; lit. ' Great Dictionary of the Indonesian Language ' ) is the official dictionary of the Indonesian language compiled by Language Development and Fostering Agency and published by Balai Pustaka .
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
The word Khandua in Odia translates to the cloth worn in the lower half of the body. Traditionally Kentuli Khandua is offered to Jagannath as lower cloth. Due to the place of origin is Maniabandha of Cuttack district , the other two names Kataki and Maniabandhi are originated.
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