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Kakinada Kaja
Kakinada Kaja is a traditional sweet pastry from Kakinada in Andhra Pradesh, India, known for its unique taste and preparation. It comes in two main varieties: the hollow, cylindrical ''Gottam Kaja'' and the layered ''Madatha Kaja'', each offering distinct textures and flavours. The dessert holds significant cultural importance in Andhra Pradesh, with efforts underway to obtain a Geographical Indication (GI) tag to preserve its legacy. Along with the related ''Tapeswaram Kaja'', it remains a beloved delicacy throughout the Telugu states. History Kakinada Kaja originated in 1891 when Chittipeddi Kotaiah established a sweet shop in Kakinada specializing in this dessert. The shop, now operating as Kotaiah Sweets, has expanded its presence with branches in Kakinada and Rajahmundry. The name Gottam Kaja derives from its hollow cylindrical shape, resembling a "cylinder" (gottam in Telugu). Made with maida and ghee, the dough is deep-fried and soaked in sugar syrup, resulting in a sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kakinada
Kakinada (; formerly known as Cocanada) is a Port, port city and municipal corporation in the Indian state of Andhra Pradesh. Situated along the Bay of Bengal, it serves as the headquarters of Kakinada district and is a prominent economic and cultural centre in the region. It is the sixth most populous city in the state and is recognised as one of India's most livable and cleanest cities among those with a population under one million. Nicknamed the "Pensioners' Paradise," Kakinada is known for its well-planned layout and modern infrastructure. The city rose to prominence in the mid-19th century, when the decline of the nearby Coringa port, caused by natural disasters and silting, redirected trade activities to Kakinada port. It became the administrative headquarters of the Godavari district in 1859, further growing as a cotton export hub during the American Civil War. By the late 19th century, Kakinada emerged as one of India's largest ports and the most significant in the Andh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andhra Cuisine
Andhra cuisine, culturally known as Telugu cuisine, is a cuisine of India native to the state of Andhra Pradesh and is the culinary style of Telugu people. It is generally known for its tangy, hot, and spicy taste. Regional variations The regions of Coastal Andhra (including Uttarandhra and Dakshinandhra), and Rayalaseema all produce distinctive variations of Andhra cuisine. Rice is the staple in the irrigated regions of Andhra and Rayalaseema. Finger millet, Ragi (రాగి) is also popular in Rayalaseema and Palnadu. The curries, snacks, and sweets produced in these areas vary in both name and method of preparation from region to region. Andhra Pradesh is the leading producer of red chili and rice in India. The concentration of red chili production in Andhra Pradesh has led to the liberal use of spices in Andhra cuisine. Vegetarian dishes, as well as meat, and seafood in coastal areas, feature prominently. Tomato pappu, gongura, and tamarind are widely used for cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Indian Cuisine
South Indian cuisine includes the cuisines of the five South India, southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Puducherry (union territory), Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks, light meals, desserts, and drinks that are well known in their respective region. Regional cuisines of South India include: *Andhra cuisine *Telangana cuisine *Tamil cuisine, Tamil Nadu cuisine *Karnataka cuisine *Kerala cuisine *Dhivehi cuisine, Lakshadweep cuisine There are also several regional sub-types of cuisine within these states. Among notable sub-types of regional cuisine include; Udupi cuisine, Chettinad cuisine, Hyderabadi cuisine, Thalassery cuisine, Saraswat cuisine, and Mangalorean Catholic cuisine. South Indian cuisine shares numerous similarities with the cuisines of Sri Lankan cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastries
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as '' baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Pastries
Indian or Indians may refer to: Associated with India * of or related to India ** Indian people ** Indian diaspora ** Languages of India ** Indian English, a dialect of the English language ** Indian cuisine Associated with indigenous peoples of the Americas * Indigenous peoples of the Americas ** First Nations in Canada ** Native Americans in the United States ** Indigenous peoples of the Caribbean ** Indigenous languages of the Americas Places * Indian, West Virginia, U.S. * The Indians, an archipelago of islets in the British Virgin Islands Arts and entertainment Film * ''Indian'' (film series), a Tamil-language film series ** ''Indian'' (1996 film) * ''Indian'' (2001 film), a Hindi-language film Music * Indians (musician), Danish singer Søren Løkke Juul * "The Indian", an unreleased song by Basshunter * "Indian" (song), by Sturm und Drang, 2007 * "Indians" (song), by Anthrax, 1987 * Indians, a song by Gojira from the 2003 album '' The Link'' Other uses ... [...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 |
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 Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to India. The Columbian exchange, Columbian discovery of the New World brought a number of new vegetables and fruits. A number of these such as potatoes, tomatoes, Chili pepper, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
TV9 Telugu
TV9 Telugu (formerly TV9) is an Indian Telugu-language 24-hour news channel focusing on the states of Andhra Pradesh and Telangana. It formally launched on 1 February 2004 with a 15-day trial run before the formal launch. It is headquartered in Hyderabad. Along with its rival ETV2 (now ETV Andhra Pradesh), it is the oldest 24-hour news channel in Telugu. The founding CEO was Ravi Prakash who served in the role till May 2019. The channel was founded with seed capital from serial entrepreneur Srini Raju's iLabs Ventures. Srini Raju exited the company in August 2018 by selling his 80% stake to a group of investors including promoters of My Home Group and Megha Engineering & Infrastructure Limited (MEIL). Rajinikanth Vellalacheruvu is the current Managing Editor of the channel. History TV9 was launched as a 24-hour news channel in Telugu with its headquarters in Hyderabad. It formally launched on 1 February 2004 with a 15-day trial run before the formal launch. It is promoted b ... [...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] |
