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Balti (food)
A balti or bāltī gosht (, ) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. ''Balti'' curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. ''Balti'' sauce is based on garlic and onions, with turmeric and '' garam masala'', among other spices. ''Balti gosht'' is eaten in North India and some parts of Pakistan, as well as other parts of the world, such as Great Britain. The British version of Balti was developed in Birmingham in 1977. Origin, history and etymology ''Balti'', as a food, is named after the steel or iron pot in which it is cooked, similar to a karahi from the same region. The word is found in Hindus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balti Gosht
Balti may refer to: Places * Bălți, a city in Moldova * Bălți County (Moldova), a former county of Moldova * Bălți County (Romania), a former county of Romania * Balti Power Plant, one of two Narva Power Plants in Estonia * Bălți Steppe, a grassland in northern Moldova * Balti Triangle, an area of Birmingham, England * Balti jaam (''Baltic station''), Tallinn railway station People * ''Balti'', Latin for the Balts * Balti (singer) (born 1980), Tunisian singer, rapper, composer and music producer * Bianca Balti, Italian model * Justine Baltazar, also known as "Balti", Filipino basketball player Other uses * Balti (food), a northern Pakistan-style food believed to originate from the UK * Balti dynasty, a branch of the ancient Visigoths * Balti language spoken in Baltistan and Ladakh in Kashmir * Balti people, an ethnic group of Tibetan origin in Baltistan See also *Baltistan Baltistan (); also known as Baltiyul or Little Tibet, is a mountainous region in the Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odia Language
Odia (;"Odia" ''Lexico''. , ISO 15919, ISO: , ; formerly rendered as Oriya) is a classical languages of India, classical Indo-Aryan languages, Indo-Aryan language spoken in the Indian state of Odisha. It is the Languages with official status in India, official language in Odisha (formerly rendered as Orissa), where native speakers make up 82% of the population, and it is also spoken in parts of West Bengal, Jharkhand, Andhra Pradesh and Chhattisgarh. Odia is one of the Languages with official status in India, official languages of India; it is the official language of Odisha and the second official language of Jharkhand. The Odia language has various dialects varieties, including the Baleswari Odia (Northern dialect), Kataki, Dhenkanalia, Anugulia(central dialect), Ganjami O ... [...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] |
Mirpur, Azad Kashmir
Mirpur ( ; ), officially known as New Mirpur City (), is the capital of Mirpur district located in Pakistani-administered Azad Kashmir in the disputed Kashmir region. The application of the term "administered" to the various regions of Kashmir and a mention of the Kashmir dispute is supported by the tertiary sources (a) through (e), reflecting due weight in the coverage. Although "controlled" and "held" are also applied neutrally to the names of the disputants or to the regions administered by them, as evidenced in sources (h) through (i) below, "held" is also considered politicized usage, as is the term "occupied," (see (j) below). (a) (subscription required) Quote: "Kashmir, region of the northwestern Indian subcontinent ... has been the subject of dispute between India and Pakistan since the partition of the Indian subcontinent in 1947. The northern and western portions are administered by Pakistan and comprise three areas: Azad Kashmir, Gilgit, and Baltistan, the last tw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called '' tsampa'', is the staple food of Tibet, as well as '' Sha phaley'' (meat and cabbage in bread). '' Balep'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sichuan Cuisine
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing. It is renowned for fiery and bold tastes, particularly the pungency and spiciness resulting from liberal use of garlic and chilis, as well as the unique flavors of Sichuan (Szechuan) pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. Four substyles of Sichuan cuisine include Chongqing, Chengdu, Zigong (known for a genre of dishes called yanbangcai), and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, a city of gastronomy in 2011. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Club Magazine
The Curry Club was founded by Pat Chapman (food writer), Pat Chapman in 1982, to further the understanding and appreciation of the cuisines of the Indian subcontinent. In 2007 it became known as Pat Chapman's Curry Club. It gave annual Curry Awards and published an annual ''Good Curry Guide'' until 2013. History Pat Chapman (food writer), Pat Chapman founded the Curry Club as a hobby business in January 1982 at a time in which little information had been published on the subject of curry and many of the published recipes were complicated and contained hard-to-get ingredients. Based in Haslemere, Surrey, England, The Curry Club was best known for its publications, particularly its range of cookbooks, DVDs, a regular magazine and the Good Curry Guide a regularly published guidebook, which identifies the UK's top curry restaurants. In addition the Curry Club carried out cookery courses, demonstrations, trips to Indian restaurants and tours to India. Curry Club members formed the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cast-iron Cookware
Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast-iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crêpe makers, deep fryers, tetsubin, woks, potjies, and karahi. History In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmir
Kashmir ( or ) is the Northwestern Indian subcontinent, northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term ''Kashmir'' denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. The term has since also come to encompass a larger area that includes the Indian-administered territories of Jammu and Kashmir (union territory), Jammu and Kashmir and Ladakh, the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan, and the Chinese-administered territories of Aksai Chin and the Trans-Karakoram Tract. Quote: "Kashmir, region of the northwestern Indian subcontinent. It is bounded by the Uygur Autonomous Region of Xinjiang to the northeast and the Tibet Autonomous Region to the east (both parts of China), by the Indian states of Himachal Pradesh and Punjab to the south, by Pakistan to the west, and by Afghanistan to the northwest. The northern and western portions are administered by Pakistan a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltistan
Baltistan (); also known as Baltiyul or Little Tibet, is a mountainous region in the Pakistani-administered territory of Gilgit-Baltistan and constitutes a northern portion of the larger Kashmir region that has been the subject of a dispute between India and Pakistan since 1947. It is located near the Karakoram (south of K2) and borders Gilgit to the west, China's Xinjiang to the north, Indian-administered Ladakh to the southeast, and the Indian-administered Kashmir Valley to the southwest. The average altitude of the region is over . Baltistan is largely administered under the Baltistan Division. Prior to the partition of British India in 1947, Baltistan was part of the princely state of Jammu and Kashmir, having been conquered by Gulab Singh's armies in 1840. Baltistan and Ladakh were administered jointly under one ''wazarat'' (district) of the state. The region retained its identity in this setup as the Skardu ''tehsil'', with Kargil and Leh being the other two ''tehs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Writing
Food writing is a literary genre that focuses on the cultural and historical significance of food. It encompasses various forms, including recipes, journalism, memoirs, and travelogues, and can be found in both fiction and non-fiction works. Food writers explore food and its overlap with agriculture, ecology, culture, politics, and personal memories. Food writing is not limited to communicating information about food but often aims to offer an aesthetic experience. M. F. K. Fisher, a famous American food writer, described her work as an exploration of hunger, love, and the satisfaction of basic human needs. Another American food writer, Adam Gopnik, divides food writing into two categories: the "mock epic," which humorously elevates the subject of food, and the "mystical microcosmic," which poetically delves into the deeper meanings of food experiences. Food writing emerged as a recognized term in the 1990s and includes historical works that have shaped its meaning, such as Jean ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pat Chapman (food Writer)
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club. He wrote many books about curries. Early life Chapman was born in London on 20 December 1940. His father was in the Merchant Navy and his mother was a midwifery training sister at Queen Charlotte's Hospital London, and then ran a maternity nursing home in Ealing. He was educated at Bedales School, where he spent time on what the school called "Outdoor Work" at the school's farm, working in the piggery and dairy. He took a course at the Royal Central School of Speech and Drama. He began his career working backstage in London theatres, moving on to stage management at the Belgrade Theatre Coventry. He trained as a jet pilot in the Royal Air Force. He then worked for six years on sales and marketing at Lesney Products, going to Adult education, night school at Middlesex University, Enfield Tech for Business Studies and a Diploma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
