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Bengali Cuisine
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history of Bengal, history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as ''bhetki'', is also common. Meat is also a common protein among Bengalis, with chicken and mutton being the most popular. Beef is popular within the Muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from religious and social functioms, such as Adda (South Asian), adda, Poila Boishakh, Eid-al-fitr, Eid, and Durga Puja. Culinary influences Mughal influence Muslims conquered Beng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ilish
The ilish (''Tenualosa ilisha'') (), also known as the ilishi, hilsa, hilsa herring or hilsa shad, is a species of fish related to the herring, in the family Clupeidae. It is a very popular and sought-after food in the Bengal region, and is the national fish of Bangladesh and state fish of the Indian state of West Bengal. As of 2023, 97% of the world's total ilish supply originates in Bangladesh. The fish contributes about 12% of the total fish production and about 1.15% of GDP in Bangladesh. On 6 August 2017, Department of Patents, Designs and Trademarks under the Ministry of Industries declared ilish as a Geographical Indication of Bangladesh. About 450,000 people are directly involved in the catching of the fish as a large part of their livelihood; around four to five million people are indirectly involved with the trade. Common names Other names include jatka, illi, ilish, ellis, palla fish, hilsha, ilih etc. (: ilih/ilihi, , : Modar or Palva, , Sindhī: پلو مڇي ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tava
A ''tava(h)'' / ''tawa(h)'' (mainly on the Indian subcontinent), ''saj'' (in Arabic), ''sac'' (in Turkish), and other variations, is a metal cooking utensil. The tawa is round and is usually curved: the concave side is used as a wok or frying pan, the convex side for cooking flatbreads and pancakes. There are also flat tawas. The Indian tawa might have a handle or not, and it can be made of cast iron, aluminium, or carbon steel. It may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Caucasus and the Balkans. The tawa is also used in Indo-Caribbean cuisine. Names by region Taaba, Tava, tawa In Iran, the Persian word ''tāve'' () is used which is derived from the Persian word taaba which means something that is curved or tempered. The root word ''taab'' in Persian is a verb which means to bend or temper or curve (but see here-below for the use of ''saj'' in Iran). It is cognate with '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Traditional Bengali Lunch
A, or a, is the first letter and the first vowel letter of the Latin alphabet, used in the modern English alphabet, and others worldwide. Its name in English is '' a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version is often written in one of two forms: the double-storey and single-storey . The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English, '' a'' is the indefinite article, with the alternative form ''an''. Name In English, the name of the letter is the ''long A'' sound, pronounced . Its name in most other languages matches the letter's pronunciation in open syllables. History The earliest known ancestor of A is ''aleph''—the first letter of the Phoenician ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling. Etymology The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is cognate with the Ancient Greek word (, 'rubbed, anointed'), from which the English word ''Christ'' is derived. In Hinduism Traditionally, ghee is made from bovine milk, either Cattle, cow or water buffalo, and has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mace (spice)
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands. Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''M. fragrans'', and are not used as a spice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nawab Of Awadh
The Nawab of Awadh or Nawab of Oudh was the title of the rulers of Kingdom of Awadh (anglicised as Oudh) in northern India during the 18th and 19th centuries. The Nawabs of Awadh belonged to an Iranian dynasty''Encyclopædia Iranica'', R. B. Barnett of Sayyid origin from Nishapur, Iran. In 1724, Nawab Sa'adat Khan established the Kingdom of Awadh with their capital in Faizabad and Lucknow. History The Nawabs of Awadh were semi-autonomous rulers within the fragmented polities of Mughal India after the death of Aurangzeb in 1707. They fought wars with the Peshwa, the Battle of Bhopal (1737) against the Maratha Confederacy (which was opposed to the Mughal Empire), and the Battle of Karnal (1739) as courtiers of the Moghul. The Nawabs of Awadh, along with many other Nawabs, were regarded as members of the nobility of the Mughal Empire. They joined Ahmad Shah Durrani during the Third Battle of Panipat (1761) and restored Shah Alam II ( and 1788–1806) to the imperial thro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wajid Ali Shah
Mirza Wajid Ali Shah () (30 July 1822 – 1 September 1887) was the eleventh and last King of Awadh, holding the position for 9 years, from 13 February 1847 to 11 February 1856. Wajid Ali Shah's first wife was Alam Ara who was better known as Khas Mahal () because of her exquisite beauty. She was one of two Nikahi wives. His second wife, Muhammadi Khanum, better known as the Begum Hazrat Mahal, rose against the British East India Company during the Indian Rebellion of 1857 as the regent of Awadh. His kingdom, long protected by the East India Company (EIC) under a treaty, was annexed by the EIC on 11 February 1856, two days before the ninth anniversary of his coronation. The Nawab was exiled to Garden Reach in Metiabruz, then a suburb of Kolkata, where he lived out the rest of his life on a generous pension. He was a poet, playwright, dancer and great patron of the arts. He introduced Kathak, a major form of classical Indian dance as a court dance after the decline of Mughal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kingdom Of Mysore
The Kingdom of Mysore was a geopolitical realm in southern India founded in around 1399 in the vicinity of the modern-day city of Mysore and prevailed until 1950. The territorial boundaries and the form of government transmuted substantially throughout the kingdom's lifetime. While originally a feudal vassal under the Vijayanagara Empire, it became a princely state in British Raj from 1799 to 1947, marked in-between by major political changes. The kingdom, which was founded and ruled for the most part by the Wadiyars, initially served as a feudal vassal under the Vijayanagara Empire. With the gradual decline of the Empire, the 16th-century Timmaraja Wodeyar II declared independence from it. The 17th century saw a steady expansion of its territory and, during the rules of Narasaraja Wodeyar I and Devaraja Wodeyar II, the kingdom annexed large expanses of what is now southern Karnataka and parts of Tamil Nadu, becoming a formidable power in the Deccan. During a brief ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tipu Sultan
Tipu Sultan (, , ''Sultan Fateh Ali Sahab Tipu''; 1 December 1751 – 4 May 1799) commonly referred to as Sher-e-Mysore or "Tiger of Mysore", was a ruler of the Kingdom of Mysore based in South India. He was a pioneer of rocket artillery. He expanded the iron-cased Mysorean rockets and commissioned the military manual ''Fathul Mujahidin''. The economy of Mysore reached a zenith during his reign. He deployed rockets against advances of British forces and their allies during the Anglo-Mysore Wars, including the Battle of Pollilur (1780), Battle of Pollilur and Siege of Srirangapatna (1799), Siege of Srirangapatna. Tipu Sultan and his father Hyder Ali used their French-trained army in alliance with the French in their struggle with the British, and in Mysore's struggles with other surrounding powers: against the Maratha Empire, Marathas, Sira, India, Sira, and rulers of Malabar (Northern Kerala), Malabar, Kodagu district, Kodagu, Keladi Nayaka Kingdom, Bednore, Carnatic regi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
