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Kashmiri cuisine. The thirty-six course meal, Kashmiri wazwan. Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter.
A bowl of mutton biryani. Haleem, a stew. Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam 's Karimganj district. [1] The cuisine has been shaped by the region's diverse history and climate.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. [1] The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and ...
Beef Curry. Common beef curry in Bangladesh. Gorur Kolija Bhuna (Beef Liver Curry) Beef liver curry. Gorur Vuri Bhaja/Vuna (Cooked beef belly) Dish made of beef belly with local spices. Chicken roast. Bangladeshi style chicken roast. Rich lush chicken dish cooked in ghee and an array of aromatic spices.
Vesavara, a dish made with ground meat; The texts also mention different methods to cook grains, pulses, meats, milk products, vegetables, fruits, leafy greens, roots, oils, and sugarcane products to prepare foods. [11] They describe varieties of meat recipes such as: [12] Ullupta, a dish made with ground meat; Bharjita, in which the meat is fried
Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread native to the Indian subcontinent, [1][4] with earliest reference mentioned in early medieval Sanskrit, India; [1] prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, [3] Malaysia, Singapore, Thailand, Mauritius ...
Main ingredients. Sweet corn, red beans, black beans, maize, lima beans, butter, salt. Githeri (Gĩtheri), also called muthere or mutheri, is a traditional Kenyan meal consisting of maize and legumes (primarily beans) mixed and boiled together. [1] The maize and beans are mixed in a sufuria, a type of pot, with water added, and the mixture is ...
Chhena (Hindustani: [ˈtʃʰeːna]) or chhana (Bengali: [tʃʰana]) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo [1][2] or cow [2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey. [3]