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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] [Amazon] |
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] [Amazon] |
Fudge
''Fudge'' is a generic role-playing game system for use in freeform role-playing games. The name "''FUDGE''" was once an acronym for ''Freeform Universal Donated'' (later, ''Do-it-yourself'') ''Gaming Engine'' and, though the acronym has since been dropped, that phrase remains a good summation of the game's design goals. ''Fudge'' has been nominated for an Origins Award for ''Best Role-Playing Game System'' for the '' Deryni Adventure Game''. Rather than being a rigidly pre-defined set of rules like ''d20 System'' or ''GURPS'', ''Fudge'' offers a customizable toolkit for building the users' own specialized role-playing game system. Such things as what attributes and skills will define characters are left to be determined by the Game Master and players, and several different optional systems for resolving actions and conflicts are offered. ''Fudge'' is not tied to any particular genre or setting and world builders are encouraged to invent appropriate attributes and rules tailored ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
Devaraja Market
Devaraja Market is a market located in Mysuru, India. One can buy flowers, fruits, and choose from conical piles of colorful Kumkum powder. Spices, sandalwood products, silk saris, essential oils, and incense are also available for purchase. The market is on Sayaji Rao Road. In 2017, there were 1,122 shops in the market employing over 3,000 people and receiving 8,000 to 10,000 visitors each day. It is a tourist attraction, and a popular place to take photos. The market was constructed in 1886. It was initially a weekly market. The market was built above the Dewan Poornaiah Canal that supplied drinking water to Mysore Palace. It was named in 1925 after Dodda Devaraja Wadeyar. It is also known as Dodda market. Its area spans 3.67 acres. The market is bounded by a structure with wooden rafters and stone masonry walls that faces the street on all four sides. The north gate is on Devantri Road. The market is bounded by Sayaji Rao Road on the east side. The south gate faces Dufferi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Gulab Jamun
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname). It is made mainly from milk solids, traditionally from '' khoya'', which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of ''khoya''. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour. Preparation In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Candy Making
Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and toffee. Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. A confectioner is a person who makes candy or chocolate. A chocolatier is a person who prepares confectionery from chocolate, and is distinct from a chocolate maker, who creates chocolate from cacao beans and other ingredients. Cotton candy is a form of spun sugar often prepared using a cotton candy machine. History The technology for candy making has generally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Syrup
In cooking, syrup (less commonly sirup; from ; , beverage, wine and ) is a condiment that is a thick, viscous liquid consisting primarily of a Solution (chemistry), solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. In its concentrated form, its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Types There are a range of syrups used in food production, including: * Agave nectar, Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup * Table syrup Uses For beverages A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nala
Nala () is a legendary king of ancient Nishadha kingdom and the central protagonist of the '' Nalopakhyana'', a sub-narrative within the Indian epic '' Mahabharata'', found in its third book, '' Vana Parva'' (Book of the Forest). He is renowned for his valor, wisdom, and exceptional skill in charioteering. His story revolves around his love for Damayanti, the princess of Vidarbha, and his struggle to reclaim his lost fortune. According to ''Nalopakhyana'', despite his virtues, Nala falls victim to a curse from the malicious deity Kali, who influences him to lose his kingdom in a game of dice against his brother Pushkara. Forced into exile, he abandons Damayanti in the forest, believing she would suffer less without him. Wandering in disguise under the name Bahuka after being transformed by a serpent’s bite, Nala takes service as a charioteer in the court of King Rituparna of Ayodhya, where he acquires new skills in gambling and horsemanship. Meanwhile, Damayanti devis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Maharaja
Maharaja (also spelled Maharajah or Maharaj; ; feminine: Maharani) is a royal title in Indian subcontinent, Indian subcontinent of Sanskrit origin. In modern India and Medieval India, medieval northern India, the title was equivalent to a prince. However, in late ancient India and History of South India, medieval south India, the title denoted a king. The form "Maharaj" (without "-a") indicates a separation of noble and religious offices, although since in Marathi the suffix ''-a'' is silent, the two titles are near homophones. Historically, the title "Maharaja" has been used by kings since Vedic period, Vedic times and also in the second century by the Indo-Greek Kingdom, Indo-Greek rulers (such as the kings Apollodotus I and Menander I) and then later by the Indo-Scythians (such as the king Maues), and also the Kushans as a higher ranking variant of "Raja". Eventually, during the medieval era, the title "Maharaja" came to be used by sovereignty, sovereign princes and vassal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Chefs
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms use the word ''chef'' in their titles and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a '' toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps). Etymology The word "ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mysore Palace
Mysore Palace, also known as Amba Vilas Palace, is a historical palace and a royal residence. It is located in Mysore, Karnataka, India. It used to be the official residence of the Wadiyar dynasty and the seat of the Kingdom of Mysore. The palace is in the centre of Mysore, and faces the Chamundi Hills eastward. Mysore is commonly described as the 'City of the Palaces', and there are List of Heritage Buildings in Mysore, seven palaces including this one. However, the Mysore Palace refers specifically to the one within the new fort. The land on which the palace now stands was originally known as ''mysuru'' (literally, "citadel"). The first palace inside the Old Fort was built in the 14th century, which was set ablaze and reconstructed multiple times. The Old Fort was built of wood and thus easily caught fire, while the current fort was built of stone, bricks and wood. The current structure was constructed between 1897 and 1912, after the Old Palace burnt down, the current structu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
