98 Sindh edit Main article: Sindhi cuisine See also: Sindhis in India Sindhi cuisine refers to the native cuisine of the Sindhi people from elite social control pdf the Sindh region, now in Pakistan.
7 8 Contents History edit Main article: History of South Asian cuisine Indian cuisine reflects an 8,000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavours and regional cuisines found in modern-day India.
The food of Andhra Pradesh is known for its heavy use of spices, and similar to South Indian cuisine, the use of tamarind.In the interior of Maharashtra, the Vidarbha and Marathwada areas have their own distinct cuisines.There is no substitute for this and its importance cannot be over stated.Savji mutton curries are very famous.Local curries and chatanis are also prepared with dried fish.Tamil food is characterised by its use of rice, legumes, and lentils, along with distinct aromas and flavours achieved by the blending of spices such as curry leaves, tamarind, coriander, ginger, garlic, chili pepper, cinnamon, clove, cardamom, cumin, nutmeg, coconut and rose water.Other nonvegetarian items include chicken, duck, squab, snails, silkworms, insects, goat, pork, venison, turtle, monitor lizard, etc.96 Rajasthan is also influenced by the Rajputs who were predominantly non vegetarians.Different types of rice breads and pancakes add to the variety of Malwani cuisine and include tandlachi bhakari, ghawane, amboli, patole, appe, tandalachi and shavai (rice noodles).Frommer's Vancouver and Victoria 2010.
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Indian States at a Glance 200809: Performance, Facts And Figures Bihar.
Odisha is well known for its milk based sweets.
Kerala cuisine 65 reflects its rich trading heritage.
People enjoy home-made recipes such as parantha, especially at breakfast, and other Punjabi foods like roti which is made from wheat, corn, or other glutenous flour with cooked vegetables or beans.
48 Shellfish, including crabs, prawns, tiger prawns, lobster, squid, and mussels, are commonly eaten.Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, 18 and coconut oil along the western coast, especially in Kerala.118 Uttarakhand edit Main article: Kumauni cuisine Saag, a popular Kumauni dish from Uttarakhand, is made from any of the various green vegetables like spinach and fenugreek.A large variety of fish is available in the region, which include surmai, karali, bangada, bombil (Bombay duck paplet (pompret halwa, tarali, suandale, kolambi (prawns tisari (shell fish kalwa ( stone fish ) and kurli (crab).71 The Pathanamthitta region is known for raalan and fish curries.Its alcoholic content is increased by addition of alcoholic additives.AG III (Accounts)-B; SC 03; ST 07; OBC 06; UR 31; Total 47 AG III (Technical)-C; SC 50; ST 79; OBC 92; UR 253; Total 474 AG III (Depot)-B; SC 29; ST 47; OBC 55; UR 155; Total 238 North East Zone Category-III AG III.Cooking is common with different types of oil.Some leaves commonly used for flavouring include bay leaves ( tejpat coriander leaves, fenugreek leaves, and mint leaves.25 Each culinary region has a distinctive garam masala blendindividual chefs may also have their own.Kozhikodan haluva is mostly made from maida (highly refined wheat and comes in various flavours, such as banana, ghee or coconut.Home-cooked and restaurant Punjabi cuisine can vary significantly.Seafood is common in the coastal region of the state.Rice is the staple food of Mizoram, while Mizos love to add non-vegetarian ingredients in every dish.