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Mint and lemongrass may also be used in masala chai. [14] Masala chai in western India often excludes cloves and black peppercorns. A small amount of salt is often added to chai in the region of Bhopal. [15] The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of spices with a pinch of salt ...
The spice blend for kurma is widely found pre-mixed and marketed commercially as "kurma powder". Koottu: a chunky semi-solid gravy made from lentils and vegetables. Idli: made from lentils (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mould and steamed. Most often eaten at breakfast or ...
Noon chai (Kashmiri pronunciation: [nuːnɨ t͡ʃaːj]), also called Kashmiri tea, pink tea, gulabi chai, [1] Namkeen chai (pronounced [namkiːn t͡ʃaːj]), [2] [better source needed] and Sheer chai ([ʃiːrʲ t͡ʃaːj]) [3] is a traditional tea beverage originating in Kashmir.
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
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Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients (varying from sugar or honey to salt or cardamom) [1] Milk tea is the default type of tea in India and Pakistan and referred to as chai. [2] Milk tea has been a global sensation ever since the 21st century.
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