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Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to be multi-lingual and region-specific, mostly based on the author's specific sub-ethnicity, the popularity of a given vegetable/spice in a given sub-cuisine within South Asia, etc. Indian cuisine is overwhelmingly vegetarian friendly and employs a ...
Both Indian bay leaf and bay leaf are similar and called tej patta in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice.
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Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
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.
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Afrikaans; العربية; অসমীয়া; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская ...
Red alum: پھٹکری سرخ Phitkari Surkh, Fitkari Surkh Aluminum potassium sulfate Red kamala کمیلا Kamela Mallotus philippensis: Red sage بہمن سرخ Behman Surkh Salvia haematodes: Rhubarb عصارہ ریوند Asarah Rewand Rheum emodi: Rhubarb roots ریوند خطائی Revand Khatai Rheum rhabarbarum: Roots of marsh mallow