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Manda Roti
Manda roti (also called rumali roti) is a traditional Indian and Pakistani bread. They can be made with cardamom, ghee, sugar and milk. This roti is extremely thin and limp, and served folded like a handkerchief. Manda roti is usually made with a combination of whole-wheat atta flour and white wheaten maida flour and cooked on the convex side of a kadahi. It is also known as veechu roti in Tamil or mandige in other parts of South India. Etymology and history The word ''manda roti'' is a compound of two words: ''manda'' and ''roti''. The word ''manda'' is derived from the Sanskrit Sanskrit (; stem form ; nominal singular , ,) is a classical language belonging to the Indo-Aryan languages, Indo-Aryan branch of the Indo-European languages. It arose in northwest South Asia after its predecessor languages had Trans-cultural ... word ''maṇḍaka'' and ''roti'' from the Sanskrit word ''roṭikā. Maṇḍaka'' is a wheat-based flatbread mentioned in Sanskrit literature from ... [...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] |
Flatbreads
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, known as '' atta'', combined into a dough with added water. Its defining characteristic is that it is unleavened. '' Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is '' kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word ''roṭikā'', meaning "bread". Types # ''Makki roti'': corn flour roti served with sarson ka saag, a classic dish of Punjab. # Akki roti: Rice flour roti with grated vegetables and spices, served with chutney, a famous dish of Karnataka. # Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. # Missi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided into an Punjab, India, Indian part to the east and a Punjab, Pakistan, Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. History The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Dishes similar to tandoori chicken may have existed during the Indus Valley civilisation, Harappan civilization during the Bronze Age of History of India#Indus Valley Civilisation, India. According to the archeologist Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Breads
This is a list of Pakistani breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of Agriculture#History, agriculture. Pakistan is a sovereign country in South Asia. Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is known for its richness and flavour.Taus-Bolstad, S (2003), Pakistan in Pictures. Lerner Publishing Group. Within Pakistan, cuisine varies greatly from region to region, reflecting the country's ethnic and cultural diversity. Pakistani breads of Central Asian origin, such as Naan and tandoori roti, are baked in a tandoor. Naan is usually leavened with yeast. Most flat breads from Pakistan are unleavened and made primarily from milled flour, usually Atta flour, atta or Maida flour, maida, and water. Some flatbreads, especially par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, but spread chiefly to the west, or beyond its Bank (geography ..., Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. Sub-types of North Indian cuisine include: *Awadhi cuisine * Bengali cuisine *Bhojpuri cuisine *Bihari cuisine, Cuisine of Bihar *Braj Cuisine, Braj cuisine * Chhattisgarhi cuisine *Dogras#Cuisine, Dogri cuisine * Goan cuisine * Gujarati cuisine *Cuisine of Haryana, Haryanvi cuisine * Jharkhandi cuisine, Cuisine of Jharkhand *Kashmiri cuisine *Kumaoni cuisine * Maharashtrian cuisine *Malvani cuisine *Maithil cuisine *Mughlai cuisine * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughlai Cuisine
Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai meal is an elaborate buffet of main course dishes with a variety of accompaniments. History Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as ''Turani'' ( Turkic), ''Irani'' ( Persian), ''Shaikhzada'' (Indian Muslim) and Hindu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muhajir Cuisine
Muhajir cuisine refers to the food and culinary style of the Muhajir people in Pakistan, the descendants of Muslim migrants from India who migrated to Pakistan following the partition of India. Most Muhajirs have traditionally been based in Karachi, hence the city being known for Muhajir tastes in its cuisine. This cuisine has a rich tradition of many distinct and local ways of cooking. Muhajirs clung to their old established habits and tastes, including a numberless variety of dishes and beverages. This cuisine has been greatly affected by the urban culture of Muhajirs, and the Muhajir culinary dishes are mostly prepared by modern cooking appliances. Origins Muhajir cuisine is originally a blend of Uttar Pradesh, Bengali, Delhi, Hyderabadi, Bihari and Rajasthani cuisines. It is mostly the same as the cuisine of North Indian populations who adopted it from the Mughals. With the Muhajir peoples integration into Karachi, many local cuisines were fused into the Muhajir cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Breads
Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Gujarat, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana''), ''rice'' and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, such as roti, kulcha and chapati, are baked on '' tava'', a griddle made from cast iron, steel or aluminum. Others such as puri and bhatur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabadi Cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its surrounding area in Telangana, India. Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of cuisines of common people of Golconda Sultanate. Hyderabadi cuisine comprises a broad repertoire of rice, wheat, and meat dishes and the skilled use of various spices, herbs and natural edibles. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, fes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bihari Cuisine
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri The cuisine of Bihar is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with '' sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine (, Roman Urdu, romanized: ''pākistānī pakwān'') is a blend of regional cooking styles and flavours from across South Asia, South, Central Asia, Central and West Asia. It is a culmination of Iranic, Indic & Arab culinary traditions. The cuisine of Pakistan also maintains certain Mughal Empire, Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's Ethnic groups in Pakistan, ethnic and Culture of Pakistan, cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines. Pakistani cuisine, like the culinary traditions of most Muslim-majority nations, adheres to ''halal'' principles in accordance with Islamic dietary laws, which prohibit the consumption of pork and alcohol, among other restrictions. Additionally, halal regulations outline specific guidelines for meat consumption, including which animals are considered permi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
