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Mulligatawny
Mulligatawny () is a soup which originated from Tamil cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water". It is related to the dish . Main ingredients commonly include chicken, mutton, and lentils. History Mulligatawny was popular in India by the end of the 18th century, and by the 19th century it began to appear in cookbooks of the day, with each cook (or cookbook) featuring its own recipe. Recipes for mulligatawny varied greatly at that time and over the years (e.g., Maria Rundell's ''A New System of Domestic Cookery'' contained three versions), and later versions of the soup included British modifications that included meat, although the local Madras (modern Chennai) recipe on which it was based did not. Early references to it in English go back to 1784. In 1827, William Kitchiner wrote that it had become fashionable in Britain: By the mid-1800s, Arthur Robert Kenney-Herbert (1840–1916), under the pen nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasam (dish)
Rasam ( Tamil: ரசம்) or saatramudhu ( Tamil: சாற்றமுது) is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles. An Anglo-Indian variety of rasam is the soup-like dish mulligatawny whose name is derived from the Tamil word ''mulagu thani''. Origin ' in and Tamil, ' in Kannada ( Kannada script: ), or ' (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households ''rasam'' commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind, along with tomato and lentil, added spices and garnish. Ingredients Rasam is prepared mainly with a tart base suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anglo-Indian Cuisine
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates. Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing as "Wyvern" in 1885 to advise the British Raj's memsahibs what to instruct their Indian cooks to make. Many of its usages are described in the "wonderful" 1886 Anglo-Indian dictionary, '' Hobson-Jobson''. More recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. History During the British rule in India, cooks began adapting Indian dishes for British palates and creating Anglo-Indian cuisine, with dishes such as kedgeree (1790) and mulligatawny soup (1791). The first Indian restaurant in England, the Hindoostane Coffee House, opened in 1809 in London; as described in The Epicure's Almanack in 1815, "All the dishes were dressed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Cuisine
Tamil cuisine is a generic term used to describe culinary practices among Tamil language, Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka. It encompasses several distinct styles of cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamils#Cuisine, Sri Lankan Tamil cuisine. The former is a fundamental part of what is now known as South Indian cuisine, with deep connections to other cooking styles of the southern Deccan Plateau, Deccan. The second is distinct to the Tamil-speaking populations natives to Ceylon, co-formed with other cooking styles unique to Sri Lanka (Sri Lankan cuisine), sharing significant culinary links with Coastal South West India, Southwestern India and Southeast Asia. Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Language
Tamil (, , , also written as ''Tamizhil'' according to linguistic pronunciation) is a Dravidian language natively spoken by the Tamil people of South Asia. It is one of the longest-surviving classical languages in the world,. "Tamil is one of the two longest-surviving classical languages in India" (p. 7). attested since 300 BC, 300 BCE.: "...the most acceptable periodisation which has so far been suggested for the development of Tamil writing seems to me to be that of A Chidambaranatha Chettiar (1907–1967): 1. Sangam Literature – 200BC to AD 200; 2. Post Sangam literature – AD 200 – AD 600; 3. Early Medieval literature – AD 600 to AD 1200; 4. Later Medieval literature – AD 1200 to AD 1800; 5. Pre-Modern literature – AD 1800 to 1900" at p. 610 Tamil was the lingua franca for early maritime traders in South India, with Tamil inscriptions found outside of the Indian subcontinent, such as Indonesia, Thailand, and Egypt. The language has a well-documented history wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mumbai
Mumbai ( ; ), also known as Bombay ( ; its official name until 1995), is the capital city of the Indian state of Maharashtra. Mumbai is the financial capital and the most populous city proper of India with an estimated population of 12.5 million (1.25 crore). Mumbai is the centre of the Mumbai Metropolitan Region, the seventh-most populous metropolitan area in the world with a population of over 23 million (2.3 crore). Mumbai lies on the Konkan coast on the west coast of India and has a deep natural harbour. In 2008, Mumbai was named an alpha world city. Mumbai has the highest number of billionaires out of any city in Asia. The seven islands that constitute Mumbai were earlier home to communities of Marathi language-speaking Koli people. For centuries, the seven islands of Bombay were under the control of successive indigenous rulers before being ceded to the Portuguese Empire, and subsequently to the East India Company in 1661, as part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford. It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. It is the second-oldest university press after Cambridge University Press, which was founded in 1534. It is a department of the University of Oxford. It is governed by a group of 15 academics, the Delegates of the Press, appointed by the Vice Chancellor, vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, Walton Street, Oxford, opposite Somerville College, Oxford, Somerville College, in the inner suburb of Jericho, Oxford, Jericho. ... [...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] |
The Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine In The United Kingdom
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of World War II, post-war Immigration to the United Kingdom since 1922, immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat pie, meat and game pies, boiled vegetables and broths, and freshwater fish, freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II of England, Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
