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The recipe for Tahari is mentioned with name Tapahari in ancient Ayurvedic treatise written in Sanskrit language, which was a preparation of rice cooked with vegetables and other ingredients. [4] [5] The recipe for Tahari also finds mention in Pakadarpana (1200 CE) cookbook, which uses meat of hen. [6]
The origin of Singori is believed to be the old province of Tehri. It is traditionally made with khoya wrapped in form of a cone with Maalu leaves. Raja Maharajas liked this dessert very much. [2] [3] The dessert is prepared from Khoya and served wrapped like a cone in Molu leaf.
Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish popular in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices.To cater to vegetarians, vegetables or paneer can be substituted for the meat or seafood. [1]
Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don't have complex spices. [1] The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and the Kumauni Cuisines.
The word kheer is derived from the Sanskrit word kshira (क्षीर), which means milk or a milk-based dish. [2] [3] Kheer is also the archaic name for sweet rice pudding. [4] The word payasam used in South India for kheer originates from the Sanskrit term pāyasa (पायस), which means "milk
Ain-i-Akbari, a 16th-century document written by Mughal Emperor Akbar's vizier, Abu'l Fadl, mentions the recipe for khichdi, which gives seven variations. [10] There is an anecdotal story about khichdi featuring Akbar and his court advisor, Birbal. [11] The Anglo-Indian dish kedgeree is thought to derive from khichri. [12] [13]
The ingredients of panchamrita: (clockwise from bottom right) milk, curd, sugar (or jaggery), honey and ghee. Panchamrita (Sanskrit: पञ्चामृत, lit. ' five Amṛta s ') is a mixture of five foods used in Hindu as well as Jain worship and puja and Abhiṣeka [1] It is often used as an offering during pooja post which it is distributed as prasad.
From the mythical Mahabharata to the Iranian invasion of Kashmir (which was a part of Gandhara) by Darius in 516 BC, [15] to the Mauryans who established Srinagara to the Kushan Empire to the invasion of Kashmir by Timur in 1398, [16] [17] the culture and cuisine of Kashmiris are linked to South Asia, Persian and Central Asian [18] cuisines mixed with local innovations and availabilities of ...