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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.
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.
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 ...
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.
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 ...
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
368 (last published edition) The Book of Tasty and Healthy Food (Russian: Книга о вкусной и здоровой пище, romanized: Kniga o vkusnoi i zdorovoi pishche) is a Russian cookbook written by scientists from the Institute of Nutrition of the Academy of Medical Sciences of the USSR. The cookbook was first published in 1939 ...
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 ...