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Dharwad Pedha
Dharwad peda () is an Indian sweet delicacy unique to the state of Karnataka, India. It derives its name from the city of Dharwad in Karnataka. This sweet's history is around 175 years old. Dharwad peda has been accorded a List of Geographical Indications in India, Geographical Indication tag. Its GI tag number is 80.List of Geographical Indications in India History Dharwad peda was originally started by the Thakur family who had migrated from Unnao in Uttar Pradesh to Dharwad after the plague (disease), plague broke out in Unnao in the late 18th century. Ram Ratan Singh Thakur, a first-generation confectioner, started producing and selling pedas locally. Dharwad peda was prepared from the milk of Dharwadi Bubalus, buffaloes which are raised by the Gavali (caste), Gavali community in and around Dharwad. His grandson Babu Singh Thakur helped grow the family business further in their Line Bazaar store and the peda came to also be called locally as the "Line Bazaar Peda". Although ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubalus
''Bubalus'' is a genus of Asiatic bovines that was proposed by Charles Hamilton Smith in 1827. ''Bubalus'' and '' Syncerus'' form the subtribe Bubalina, the true buffaloes. The International Code of Zoological Nomenclature and classification of domestic animals as species, subspecies, races or breeds has been discussed controversially for many years and was inconsistent between authors. Assessors of the Food and Agriculture Organization consider domestic water buffalo populations as breeds. ''Bubalus'' species comprise the domestic water buffalo (''B. bubalis''), the wild water buffalo (''B. arnee''), the tamaraw (''B. mindorensis)'', the lowland anoa (''B. depressicornis''), and the mountain anoa (''B. quarlesi''). The latter two anoa species were proposed to form a subgenus '' Anoa'' within ''Bubalus''. Characteristics Smith described ''Bubalus'' as low in proportion to the bulk with very solid limbs, a small dewlap and a long, slender tail; the head is large wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Confectionery
This is a list of Indian sweets and desserts, also called ''Sweets from the Indian subcontinent, mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with Gold leaf, gold or Silver leaf (food), silver leaf. North East South West Pan-Indian See also * List of Indian snack foods * List of pastries References External links * {{Cuisine of India Indian desserts, * Indian cuisine-related lists, Desserts Dessert-related lists, Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Desserts
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent.The Sweet Side of the Subcontinent Raison d'Etre, New York City (September 20, 2012) Thousands of dedicated shops in , , , and |
Karnataka Cuisine
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. * Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju * Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru. *Upasaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies. * Bassaaru - Prepared by using decanted water of dal and greens * Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee * Bisi Bele Bath- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there sprea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mysore Pak
Mysorepak ( , literally, Mysore's confectionery) is a type of mithai (sweetmeat) from India. It is prepared with only three ingredients: ghee, sugar and besan. It originated in the royal kitchen of Kingdom of Mysore. Now Mysore is one of the major cities in the Indian state of Karnataka. It is prepared from generous amount of ghee along with sugar and gram flour more often flovoured with cardamom. The texture of this sweet is similar to both a fudge and a buttery dense cookie. It is also popular in the neighbouring countries Pakistan and Bangladesh (it is known as ''Monsur'' in Bangladesh). History It is prepared as part of wedding meal, also popular during festivals and major events of celebration in southern India. The Maharaja of Mysore, Krishna Raja Wadiyar IV who was a great connoisseur maintained his royal kitchen at the Amba Vilas Palace in Mysore with lots of care and perfection. Kakasura Madappa, one of the chefs known for preparing sweets (sweet master) began e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mattu Gulla
Mattu gulla, or Udupi gulla, is a variety of green brinjal grown in and around the village of Mattu in Udupi, India. It was given the Geographical Indication tag in 2011. Description Mattu gulla is said to have been grown since 400 years in Matti, with a legend linking its origins to Sri Vadiraja Tirtha of Sode Vadiraja Matha, Udupi. It was cultivated within an area of more than 500 acres between the Udyavar river and Swarna River. Apart from Matti, it is grown in surrounding villages like Pangala, Kopla and Kaipunjal. The land on which it is grown is enriched with fish meal manure. Mattu gulla is green in colour, unlike the purple brinjals grown in other places. As the word "gulla" indicates, it is spherical in shape. It is a seasonal vegetable which is grown after the monsoon season from the months of September and October. It has low moisture content and is known for its unique taste. Mattu gulla is a widely used vegetable in Udupi cuisine especially the sambar. Mattu gulla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Byadagi Chilli
Byadagi chilli () is a variety of chilli mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. It is sometimes written as Bedgi in some supermarkets and grocery stores in India. The business involving Byadagi chillis has the second-largest turnover among all chilli varieties of India. An oil, oleoresin, extracted from these chillies is used in the preparation of nail polish and lipstick. Byadagi chilli is also known for its deep red colour; it is less spicy and is used in many food preparations of South India. Byadagi chilli has been accorded Geographical Indication (GI) in February 2011. Its GI tag is 129.List of Geographical Indications in India Byadagi chillies come in two types: dabbi and kaddi. Byadagi dabbi, which is small and plump, is more popular for its colour, flavour and taste. Though it has more seeds, it is less spicy compared to the kaddi variety. This variety is best suited for m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Big Mishra Pedha
Big Mishra Pedha (also known as Mishra Peda) is a manufacturer of Indian sweets and snacks, headquartered in Hubli, Karnataka. Currently there are more than 50 branches in Hubli, and also in Gadag, Davanagere, Shimoga, Pune, Goa, etc. Background Avadhbhihari Mishra is the founder of Mishra Pedha. When he moved to Dharwad in 1933, he initially produced Pedha in a small scale. His son Ganesh Mishra expanded the business & started producing Pedha in Hubli. See also * List of snack foods from the Indian subcontinent This is a list of Indian snacks arranged in alphabetical order. Snacks are a significant aspect of Indian cuisine, and are sometimes referred to as '' chaat''. A B C D F G H I J K L M N P R S T U V Unsor ... References {{reflist Confectionery companies of India Fast-food chains of India Dharwad district ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Karnataka
Dating back to the Iron Age, Karnataka’s cuisine is said to be one of the oldest surviving in the country. Karnataka cuisine includes the cuisines of the different regions and communities of the Indian state of Karnataka, namely, Uttara Karnataka cuisine, Dakshina Karnataka cuisine, Udupi cuisine, Mangalurean cuisine, Kodava cuisine, Saraswat cuisine, Mangalurean Catholic cuisine and Navayath Muslim cuisine. * Avalakki - Flattened parboiled rice cooked with spices. In Karnataka avalakki can be eaten with majjige or Gojju * Raagi Mudde -It is very popular with the rural Karnataka. Eaten this with Bassaaru and Upasaaru. *Upasaaru - Simple sambar. It is prepared with salt, water, grams, vegetables and some chillies. * Bassaaru - Prepared by using decanted water of dal and greens * Mysore Pak - Very popular sweet dish which is prepared by using gram flour and ghee * Bisi Bele Bath- is a spicy rice based dish. It is originated in Mysore, Karnataka and from there spr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gavali (caste)
Gowari is an Indian Caste system in India, caste of cattleman or herdsmen, predominantly residing in Maharashtra, Madhya Pradesh, and Chhattisgarh. Overview Gowari is one of over 700 tribal groups in India. In censuses conducted in India from 1871 to 1941, tribals were enumerated separately from other religions, identified by various classifications such as Other religion-1871, Aboriginal 1881, Forest Tribe-1891, Animist-1901, Animist-1911, Primitive-1921, Tribal Religion-1931, and "Tribe-1941". However, starting from the 1951 census, tribals have been counted within the Hinduism, Hindu category. Despite occasional errors in literature, they do not speak a distinct language. The principal deities of the Gowāris are the Kode Kodwan or deified ancestors, worshipped during annual festivals and weddings. The original ancestors are believed to be Kode Kodwan, the names of two Gond gods, Bāghoba (the tiger-god), and Meghnāth, son of Rāwan, after whom the Gonds are called Rāwanv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plague (disease)
Plague is an infectious disease caused by the bacterium '' Yersinia pestis''. Symptoms include fever, weakness and headache. Usually this begins one to seven days after exposure. There are three forms of plague, each affecting a different part of the body and causing associated symptoms. Pneumonic plague infects the lungs, causing shortness of breath, coughing and chest pain; bubonic plague affects the lymph nodes, making them swell; and septicemic plague infects the blood and can cause tissues to turn black and die. The bubonic and septicemic forms are generally spread by flea bites or handling an infected animal, whereas pneumonic plague is generally spread between people through the air via infectious droplets. Diagnosis is typically by finding the bacterium in fluid from a lymph node, blood or sputum. Those at high risk may be vaccinated. Those exposed to a case of pneumonic plague may be treated with preventive medication. If infected, treatment is with antibiotics a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
