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Indian food varies greatly by region, with each area having its own unique cuisine. In North India, curry is richer and uses vegetable oil, ghee, cumin, onions, ginger, garlic, and tomatoes, while the traditional thali meal from Rajasthan remains a popular way to eat, though now using metal plates instead of gold or silver. Overall, India has extensive vegetarian and non-vegetarian options varying by local culture and geography.
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Cuisines of india
This document summarizes several popular regional cuisines of India:
- Amritsar's chole bhature, a popular Punjabi dish consisting of spicy chickpea curry and fried flatbread.
- Mumbai's vada pav, a street food consisting of a potato patty served in bread with chutneys for a low price.
- Bangalore's masala dosa, a rice pancake stuffed with potato curry and served with red chili chutney.
- Assam's laksa, a popular noodle soup from northeast India influenced by Chinese and Malay cuisine.
- Hyderabad's mirch ka salan, a spicy peanut and coconut chicken curry from southern
Traditional food in Malaysia
Traditional foods in Malaysia come from Malay, Chinese, and Indian influences. Some key traditional foods include nasi lemak (coconut rice), kuih lapis (layered kuih), chicken rice, and char kuey teow (stir fried noodles). Nasi lemak is considered Malaysia's national dish and consists of fragrant rice cooked in coconut milk served with condiments. Kuih lapis are steamed cakes made of many alternating colored layers. Chicken rice originated from Hainanese immigrants and is now popular throughout Southeast Asia. Char kuey teow is a Teochew dish of stir fried noodles, meat, and seafood.
History of indian food 1
The passage provides summaries of the cuisines of several Indian states and regions, including Maharashtra, Kerala, Punjab, Gujarat, Uttar Pradesh, Rajasthan, and Goa. It notes that Maharashtrian cuisine includes mild to spicy dishes featuring ingredients like bajri, wheat, rice, vegetables and lentils. Kerala cuisine blends local and foreign influences, prominently featuring coconuts, seafood, rice, spices and non-vegetarian dishes. Punjabi cuisine varies between home and restaurant styles but centers around wheat, rice and spicy masalas, with dairy and tandoori specialties.
Food in goa
The document summarizes several popular non-vegetarian dishes from Goa, India. It describes Goan curry rice as the staple diet for Goans featuring fish curry and rice. It also discusses spicy dishes like vindaloo curry, xacuti made with poppy seeds and coconut, and cafreal chicken marinated in a Portuguese peri-peri sauce. Additional dishes mentioned include sorpatel made with pork organs, chourisaan pork sausages, fish rechad stuffed with spice paste, and balchao fish or prawn pickle brought by the Portuguese from Macao.
Indian food habits
This document provides an overview of Indian cuisine and food habits. It discusses that India is known as the land of spices and produces many spice varieties. It then describes some key aspects of Indian cuisine like the use of spices and oils in cooking. It also explains differences in cuisine based on regions, including staples and dishes popular in North, South, East, West and other states of India. The document concludes with briefly mentioning some popular Indian snacks and junk foods.
Cuisines of India
India has many regional cuisines that vary based on geography and culture. The document provides brief descriptions of the cuisines of several Indian states and regions, including their staple foods, cooking styles, and popular dishes. It notes that Indian cuisine is seasonal and prioritizes fresh local ingredients. Examples of famous dishes from various regions such as Kashmir, Punjab, Rajasthan, Uttar Pradesh, West Bengal, Karnataka, Kerala, Maharashtra, Gujarat, Tamil Nadu, and Manipur are given.
CULINARY HISTORY-2.ppt
Punjabi cuisine has diverse culinary influences from Sikh, Hindu, and Muslim traditions. The staple foods are grains and vegetables, drawing from the region's dairy richness of milk, ghee, and curd. Punjab can be divided into different culinary regions including Rawalpindi, Peshawar, Lahore, Amritsar, and Sargodha, which is famous for its sweets. Popular dishes include tandoori foods, parathas, and sarson ka saag served with corn bread.
Goan cuisine,by-ashish jumade & jatin devadiga(ihm ahmedabad)
This document provides an overview of Goan cuisine. It discusses how Goan cuisine has been influenced by Portuguese, Muslim, and Hindu styles of cooking. Seafood features prominently in Goan dishes due to Goa's coastal location. Popular Goan dishes include fish curry with rice, prawn balchew, and sorpotel. Traditional cooking methods include using clay pots over firewood. Ingredients like coconut, rice, fish, local fruits/vegetables, and spices like kokum and tamarind are commonly used. The document also provides details on seasonal foods, utensils, staples, and special dishes for festivals.
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Cuisines of india
This document summarizes several popular regional cuisines of India:
- Amritsar's chole bhature, a popular Punjabi dish consisting of spicy chickpea curry and fried flatbread.
- Mumbai's vada pav, a street food consisting of a potato patty served in bread with chutneys for a low price.
- Bangalore's masala dosa, a rice pancake stuffed with potato curry and served with red chili chutney.
- Assam's laksa, a popular noodle soup from northeast India influenced by Chinese and Malay cuisine.
- Hyderabad's mirch ka salan, a spicy peanut and coconut chicken curry from southern
Traditional food in Malaysia
Traditional foods in Malaysia come from Malay, Chinese, and Indian influences. Some key traditional foods include nasi lemak (coconut rice), kuih lapis (layered kuih), chicken rice, and char kuey teow (stir fried noodles). Nasi lemak is considered Malaysia's national dish and consists of fragrant rice cooked in coconut milk served with condiments. Kuih lapis are steamed cakes made of many alternating colored layers. Chicken rice originated from Hainanese immigrants and is now popular throughout Southeast Asia. Char kuey teow is a Teochew dish of stir fried noodles, meat, and seafood.
History of indian food 1
The passage provides summaries of the cuisines of several Indian states and regions, including Maharashtra, Kerala, Punjab, Gujarat, Uttar Pradesh, Rajasthan, and Goa. It notes that Maharashtrian cuisine includes mild to spicy dishes featuring ingredients like bajri, wheat, rice, vegetables and lentils. Kerala cuisine blends local and foreign influences, prominently featuring coconuts, seafood, rice, spices and non-vegetarian dishes. Punjabi cuisine varies between home and restaurant styles but centers around wheat, rice and spicy masalas, with dairy and tandoori specialties.
Food in goa
The document summarizes several popular non-vegetarian dishes from Goa, India. It describes Goan curry rice as the staple diet for Goans featuring fish curry and rice. It also discusses spicy dishes like vindaloo curry, xacuti made with poppy seeds and coconut, and cafreal chicken marinated in a Portuguese peri-peri sauce. Additional dishes mentioned include sorpatel made with pork organs, chourisaan pork sausages, fish rechad stuffed with spice paste, and balchao fish or prawn pickle brought by the Portuguese from Macao.
Indian food habits
This document provides an overview of Indian cuisine and food habits. It discusses that India is known as the land of spices and produces many spice varieties. It then describes some key aspects of Indian cuisine like the use of spices and oils in cooking. It also explains differences in cuisine based on regions, including staples and dishes popular in North, South, East, West and other states of India. The document concludes with briefly mentioning some popular Indian snacks and junk foods.
Cuisines of India
India has many regional cuisines that vary based on geography and culture. The document provides brief descriptions of the cuisines of several Indian states and regions, including their staple foods, cooking styles, and popular dishes. It notes that Indian cuisine is seasonal and prioritizes fresh local ingredients. Examples of famous dishes from various regions such as Kashmir, Punjab, Rajasthan, Uttar Pradesh, West Bengal, Karnataka, Kerala, Maharashtra, Gujarat, Tamil Nadu, and Manipur are given.
CULINARY HISTORY-2.ppt
Punjabi cuisine has diverse culinary influences from Sikh, Hindu, and Muslim traditions. The staple foods are grains and vegetables, drawing from the region's dairy richness of milk, ghee, and curd. Punjab can be divided into different culinary regions including Rawalpindi, Peshawar, Lahore, Amritsar, and Sargodha, which is famous for its sweets. Popular dishes include tandoori foods, parathas, and sarson ka saag served with corn bread.
Goan cuisine,by-ashish jumade & jatin devadiga(ihm ahmedabad)
This document provides an overview of Goan cuisine. It discusses how Goan cuisine has been influenced by Portuguese, Muslim, and Hindu styles of cooking. Seafood features prominently in Goan dishes due to Goa's coastal location. Popular Goan dishes include fish curry with rice, prawn balchew, and sorpotel. Traditional cooking methods include using clay pots over firewood. Ingredients like coconut, rice, fish, local fruits/vegetables, and spices like kokum and tamarind are commonly used. The document also provides details on seasonal foods, utensils, staples, and special dishes for festivals.
Food culture in india
This document provides an overview of food culture in India. It discusses that Indian cuisine is as diverse as India itself, using numerous ingredients and preparation styles. It then describes typical eating habits in India, with breakfast considered important and dinner as the main meal. The document proceeds to describe the cuisines of North, East, South, and West India, highlighting common ingredients and dishes for each region. It notes that Indian food in general has high nutritional value depending on ingredients and cooking methods used.
Goa cusine
Goan cuisine is influenced by Portuguese, Muslim, and Hindu styles of cooking. Rice, fish, and coconut are predominant ingredients in Goan meals. Popular dishes include prawn balchao, sorpotel, vindaloo, and ambotik. Traditional cooking methods include using clay pots over firewood. The cuisine reflects Goa's history and culture as a former Portuguese colony.
Cuisine of india
Indian cuisine is known for its diverse dishes and use of herbs and spices. The staple foods vary regionally, with wheat and dairy popular in North India, rice in South India, and fish on the eastern coast. Dishes also differ significantly by region, such as the spicy curries of Andhra Pradesh or coconut-based cuisine of Kerala. Indian food demonstrates the richness of Indian culture through its wide variety of flavors.
Goan cuisne
Goan cuisine has developed a distinct identity due to the region's unique history of Portuguese colonization. As a coastal region, seafood like fish curries made with coconut milk and spices are prominent. Pork dishes also feature heavily in Goan Christian cooking, such as sorpotel, a spicy pork and liver curry. Coconut, palm vinegar, rice, and local spices like red chili pepper are staples that give Goan food its signature flavor profile.
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The document discusses the history and trends of vegetarian food in South India. It describes how the staple foods have traditionally included rice and millets. Popular vegetarian dishes from each South Indian state are mentioned, along with their health benefits. The document predicts that by 2022, there will be a greater focus on organic, locally sourced, and traditional ingredients as people prioritize healthy eating and switch to other grains besides rice.
Rajasthani cuisine
The document discusses the cuisine of Rajasthan, India. It describes the key influences on Rajasthani cuisine like the climate and availability of ingredients. It also discusses staple foods like millet, lentils and beans. Specific dishes mentioned include Dal Bati, Gatte Ki Sabji, Papad Ki Sabzi, Mawa Misri, Jungli Maas, Saadi Baati, Lal Maas, and Ghevar. The document provides recipes for some of these classic Rajasthani dishes.
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This document provides information on Bengali cuisine from the Bengal region located in India and Bangladesh. It discusses the geographical location of Bengal and the staple crops grown there like rice and seasonal vegetables. Historically, Bengali food has been influenced by Mughal, British, Chinese, and Jewish communities who introduced foods like tea, breads, and Chinese flavors. Typical dishes include fish, lentils, and vegetables cooked in gravies or curries. Festivals have special foods like khichudi and payesh. Breads, snacks, and sweets are also described.
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The document discusses the regional foods of India. It describes the foods commonly found in Northern, Southern, and Western India. Northern Indian meals often include baked breads, rice, vegetables and curry. Some include dairy products like yogurt and milk. Southern India uses less fried foods and more rice and coconut. Popular dishes include sombar, a curried vegetable soup. Western India has diverse cuisines including Gujarati, Maharashtrian, Goan and Rajasthani. The foods vary between coastal and mountain regions but often include rice, fish and coconut. Indian appetizers commonly include salad, chicken and bread. A basic meal usually includes a thali platter with rice, vegetables, yogurt, beans and bread.
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South Asian cuisine encompasses the cuisines of South Asia, including India, Bangladesh, Pakistan, Sri Lanka, Nepal, and Bhutan. Staple foods in the region include rice, wheat, and lentils. Cooking methods feature the extensive use of spices like turmeric, cumin, ginger, and chili. Oils commonly used are peanut, mustard, coconut, and sesame. Dishes are often curried with complex spice mixtures. Characteristic foods of countries include dal bhat tarkari in Nepal; hilsa fish and sandesh dessert in Bangladesh; biryani rice dishes in Pakistan; rice and curry in Sri Lanka; and spicy red rice and chicken dishes in Bhutan. Regional cu
Indian cuisine
Indian cuisine is one of the most diverse in the world, varying widely by region due to differences in climate, culture and ingredients used. The staples include rice, wheat, and a variety of lentils and pulses. Cooking techniques involve shallow or deep frying, and use of spices including chili pepper, turmeric, cumin, coriander and garlic. Regional cuisines such as North Indian, Eastern, Southern, and Western Indian each have distinct cooking styles and favorite dishes influenced by their history and geography. Indian cuisine has also influenced international cuisines through trade and migration.
Gujarat 2
Gujarat's cuisine varies widely by region and religion. The staple foods are millet, rice, and wheat eaten with vegetables, lentils, and dairy. Jains are strictly vegetarian and do not use onion or garlic. The cuisine has a unique balance of sweet and savory flavors from ingredients like jaggery. Dishes also vary seasonally based on available produce. Regional cuisines include Kathiawari food from Saurashtra, which uses peanuts and spices, and Kutch cuisine which centers around kitchidi stew and kadhi.
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This document provides an overview of Indian cuisine by describing the diverse climates and crops of India and how they influence regional cuisines. It discusses how religion also shapes food traditions and taboos. The four main cooking styles - North, East, South, and West - are characterized by available ingredients in each region. Key spices commonly used across India are profiled, with descriptions of their flavors and traditional uses.
Indian food cuisine
this report is described various indian state cuisine which is very authentic and traditional.punjab,gujrat,bengal,bihar,utter pradesh,maharashtra,andhra pradesh etc
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You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Bengal cuisine
Bengali food has been influenced by a long history including rule by various groups like the Aryans, Muslims, and British. Fish, rice, lentils, mustard oil, and coconut are staple ingredients of traditional Bengali cuisine. Meals typically include dishes like shukto (mixed vegetables), dal (lentils), and fish along with rice. Signature dishes include shukto, cholar dal, luchi, and payesh. Fish is especially important in Bengali cuisine and meals are often not considered complete without it. Meals are traditionally eaten with the hands and served on plantain or sal leaves.
Indian food jnv bhiwani
Indian food varies greatly between regions but commonly features rice, lentils, vegetables and meat curries made with spices like chili peppers, turmeric and coriander. Dishes also differ based on whether they originate from North or South India, with the South eating more rice and the North preferring breads like naan. Popular regional specialties include Aloo gobi curry from the North, sambhar from the South, and fish curry flavored with coconut from Goa.
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This document summarizes the cuisines of several Indian regions - Andhra Pradesh, Hyderabad, Gujarat, Karnataka, and others. It notes that Andhra Pradesh cuisine is known for its spiciness due to chili production. Hyderabadi cuisine features meat stews and biryani rice dishes influenced by Mughlai cooking. Gujarat cuisine varies regionally but commonly uses millet, dairy, and sweets. Karnataka is known for spices like pepper and cardamom; coastal Mangalore cuisine employs coconut and chili peppers while inland Coorg cuisine includes meat dishes uncommon elsewhere in the state. Signature dishes of each region are also outlined.
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Food culture in india
This document provides an overview of food culture in India. It discusses that Indian cuisine is as diverse as India itself, using numerous ingredients and preparation styles. It then describes typical eating habits in India, with breakfast considered important and dinner as the main meal. The document proceeds to describe the cuisines of North, East, South, and West India, highlighting common ingredients and dishes for each region. It notes that Indian food in general has high nutritional value depending on ingredients and cooking methods used.
Goa cusine
Goan cuisine is influenced by Portuguese, Muslim, and Hindu styles of cooking. Rice, fish, and coconut are predominant ingredients in Goan meals. Popular dishes include prawn balchao, sorpotel, vindaloo, and ambotik. Traditional cooking methods include using clay pots over firewood. The cuisine reflects Goa's history and culture as a former Portuguese colony.
Cuisine of india
Indian cuisine is known for its diverse dishes and use of herbs and spices. The staple foods vary regionally, with wheat and dairy popular in North India, rice in South India, and fish on the eastern coast. Dishes also differ significantly by region, such as the spicy curries of Andhra Pradesh or coconut-based cuisine of Kerala. Indian food demonstrates the richness of Indian culture through its wide variety of flavors.
Goan cuisne
Goan cuisine has developed a distinct identity due to the region's unique history of Portuguese colonization. As a coastal region, seafood like fish curries made with coconut milk and spices are prominent. Pork dishes also feature heavily in Goan Christian cooking, such as sorpotel, a spicy pork and liver curry. Coconut, palm vinegar, rice, and local spices like red chili pepper are staples that give Goan food its signature flavor profile.
vegetarian food trends of south India
The document discusses the history and trends of vegetarian food in South India. It describes how the staple foods have traditionally included rice and millets. Popular vegetarian dishes from each South Indian state are mentioned, along with their health benefits. The document predicts that by 2022, there will be a greater focus on organic, locally sourced, and traditional ingredients as people prioritize healthy eating and switch to other grains besides rice.
Rajasthani cuisine
The document discusses the cuisine of Rajasthan, India. It describes the key influences on Rajasthani cuisine like the climate and availability of ingredients. It also discusses staple foods like millet, lentils and beans. Specific dishes mentioned include Dal Bati, Gatte Ki Sabji, Papad Ki Sabzi, Mawa Misri, Jungli Maas, Saadi Baati, Lal Maas, and Ghevar. The document provides recipes for some of these classic Rajasthani dishes.
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Indian cuisine consists of thousands of regional cuisines that vary greatly from region to region due to India's diverse demographics and history of influences over thousands of years. The document then provides brief overviews of the typical foods, cooking styles, and important ingredients of several specific regions across India including Gujarat, Arunachal Pradesh, Uttar Pradesh, Goa, Madhya Pradesh, Karnataka, Kerala, Punjab, Jammu & Kashmir, West Bengal, and Orissa.
Bengali cuisine
This document provides information on Bengali cuisine from the Bengal region located in India and Bangladesh. It discusses the geographical location of Bengal and the staple crops grown there like rice and seasonal vegetables. Historically, Bengali food has been influenced by Mughal, British, Chinese, and Jewish communities who introduced foods like tea, breads, and Chinese flavors. Typical dishes include fish, lentils, and vegetables cooked in gravies or curries. Festivals have special foods like khichudi and payesh. Breads, snacks, and sweets are also described.
Indian Food Gr 7 Ed Helper Comprehension Article Lesson 3
The document discusses the regional foods of India. It describes the foods commonly found in Northern, Southern, and Western India. Northern Indian meals often include baked breads, rice, vegetables and curry. Some include dairy products like yogurt and milk. Southern India uses less fried foods and more rice and coconut. Popular dishes include sombar, a curried vegetable soup. Western India has diverse cuisines including Gujarati, Maharashtrian, Goan and Rajasthani. The foods vary between coastal and mountain regions but often include rice, fish and coconut. Indian appetizers commonly include salad, chicken and bread. A basic meal usually includes a thali platter with rice, vegetables, yogurt, beans and bread.
South asian cuisine
South Asian cuisine encompasses the cuisines of South Asia, including India, Bangladesh, Pakistan, Sri Lanka, Nepal, and Bhutan. Staple foods in the region include rice, wheat, and lentils. Cooking methods feature the extensive use of spices like turmeric, cumin, ginger, and chili. Oils commonly used are peanut, mustard, coconut, and sesame. Dishes are often curried with complex spice mixtures. Characteristic foods of countries include dal bhat tarkari in Nepal; hilsa fish and sandesh dessert in Bangladesh; biryani rice dishes in Pakistan; rice and curry in Sri Lanka; and spicy red rice and chicken dishes in Bhutan. Regional cu
Indian cuisine
Indian cuisine is one of the most diverse in the world, varying widely by region due to differences in climate, culture and ingredients used. The staples include rice, wheat, and a variety of lentils and pulses. Cooking techniques involve shallow or deep frying, and use of spices including chili pepper, turmeric, cumin, coriander and garlic. Regional cuisines such as North Indian, Eastern, Southern, and Western Indian each have distinct cooking styles and favorite dishes influenced by their history and geography. Indian cuisine has also influenced international cuisines through trade and migration.
Gujarat 2
Gujarat's cuisine varies widely by region and religion. The staple foods are millet, rice, and wheat eaten with vegetables, lentils, and dairy. Jains are strictly vegetarian and do not use onion or garlic. The cuisine has a unique balance of sweet and savory flavors from ingredients like jaggery. Dishes also vary seasonally based on available produce. Regional cuisines include Kathiawari food from Saurashtra, which uses peanuts and spices, and Kutch cuisine which centers around kitchidi stew and kadhi.
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The document discusses various herbs and spices. It provides details on spices including their origin, examples, and uses. It also covers herbs and their distinction from spices. The document then discusses the history of spice trade dating back to ancient Egyptians and Romans and how it evolved over time. It concludes by noting the importance and uses of herbs and spices for flavoring, coloring, fragrance and medicinal properties.
Indian cuisine
This document provides an overview of Indian cuisine by describing the diverse climates and crops of India and how they influence regional cuisines. It discusses how religion also shapes food traditions and taboos. The four main cooking styles - North, East, South, and West - are characterized by available ingredients in each region. Key spices commonly used across India are profiled, with descriptions of their flavors and traditional uses.
Indian food cuisine
this report is described various indian state cuisine which is very authentic and traditional.punjab,gujrat,bengal,bihar,utter pradesh,maharashtra,andhra pradesh etc
INDIAN FOOD
Custom Search
SEARCH
You are here: Recipes Home: Food Guide: Food In India
Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
Bengal cuisine
Bengali food has been influenced by a long history including rule by various groups like the Aryans, Muslims, and British. Fish, rice, lentils, mustard oil, and coconut are staple ingredients of traditional Bengali cuisine. Meals typically include dishes like shukto (mixed vegetables), dal (lentils), and fish along with rice. Signature dishes include shukto, cholar dal, luchi, and payesh. Fish is especially important in Bengali cuisine and meals are often not considered complete without it. Meals are traditionally eaten with the hands and served on plantain or sal leaves.
Indian food jnv bhiwani
Indian food varies greatly between regions but commonly features rice, lentils, vegetables and meat curries made with spices like chili peppers, turmeric and coriander. Dishes also differ based on whether they originate from North or South India, with the South eating more rice and the North preferring breads like naan. Popular regional specialties include Aloo gobi curry from the North, sambhar from the South, and fish curry flavored with coconut from Goa.
New notes FOR SECOND YEAR BHM
This document summarizes the cuisines of several Indian regions - Andhra Pradesh, Hyderabad, Gujarat, Karnataka, and others. It notes that Andhra Pradesh cuisine is known for its spiciness due to chili production. Hyderabadi cuisine features meat stews and biryani rice dishes influenced by Mughlai cooking. Gujarat cuisine varies regionally but commonly uses millet, dairy, and sweets. Karnataka is known for spices like pepper and cardamom; coastal Mangalore cuisine employs coconut and chili peppers while inland Coorg cuisine includes meat dishes uncommon elsewhere in the state. Signature dishes of each region are also outlined.
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Indian Food Gr 7 Ed Helper Comprehension Article Lesson 3
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Introduction to objective, scope and outcome the subject
Chapter 2
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Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
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Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
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- 3. Punjab dhaba
- 4. Amritsari kulcha • Thecurry in North is, however, richer with a vegetable oil or purified butter asthe medium flavored with cumin seed, ina gravy of onions, ginger andgarlicwith tomatoes used as the souring agent.
- 6. Halwai
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