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Dindigul Thalappakatti Restaurant (also known as Thalappakatti Biriyani) [1] is a restaurant chain that operates primarily in the Indian state of Tamil Nadu. The first outlet was opened in 1957 at Dindigul. Since then, it operates with over 105+ outlets globally with 90 outlets in India, and 15 outlets overseas. [2]
Gonga momo (Tibetan: སྒོ་ང་མོག་མོག, Wylie: sgo nga mog mog), a wheat and egg fried dough dumpling filled with meat paste. [29] Green momo, a steamed vegetarian dumpling stuffed with vegetables, cabbage and green beans. [25] Hoentay, a Bhutanese dumpling made from buckwheat dough wrapper mixed with spinach and cheese. [30]
Kozhukatta (Malayalam: കൊഴുക്കട്ട), Kozhukkattai (Tamil: கொழுகட்டை) or Kudumu (Telugu: కుడుము) is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling.
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta
Potstickers and soy milk at Bafang Dumplings Bafang Dumpling store at Fu Tung Plaza Mall, Hong Kong. Founded in 1998 in Tianmu, Taipei by founder Lin Jiayu, Bafang Dumplings specialized in potstickers and dumplings as its main products. Since 2008, the restaurant chain has expanded to Hong Kong, and in 2014, it further expanded its overseas ...
The restaurant’s menu includes roast pork fried rice, dumplings, vegetable spring rolls, sesame shrimp, egg rolls, fried steamed buns with sweetened condensed milk dip, and bubble teas.
The Leopold Cafe was founded in 1871 by Iranis (a term used for Zoroastrians in Mumbai who arrived in India in the 19th century, as opposed to "Parsis") and named after King Leopold of the Belgians. These Zoroastrian Iranians came to India in the late 19th and early 20th century, and many of them opened restaurants now often termed Irani cafés ...
Sangam literature similarly mentions modakas as rice dumplings filled with sweet stuffing that were also sold by street vendors in the ancient city of Madurai. [ 8 ] [ 9 ] The medieval Manasollasa culinary text explains that modakas, as prepared with rice flour and a sweet stuffing with aromatic spices such as cardamom and camphor , were called ...