WebMaharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra.It has distinctive attributes, while sharing much with other Indian cuisines.Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.

WebWagle is a surname that occurs in multiple cultures.. It is one of the common surnames from Coastal Karnataka, Goan region of India. It is found to be one of the surname/family name (Upanama) amongst the Konkani Saraswat Brahmin (Mostly Rajapur Saraswat Brahmins and Goud Saraswat Brahmins).They speak the Goan/Mangalorean or Malvani Konkani …

WebGujarati cuisine is the cuisine of the Indian state of Gujarat.The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) …

WebHyderabadi haleem (/ ˈ h aɪ d ər ə b ɑː d iː h ə ˈ l iː m /) is a type of haleem popular in the Indian city of Hyderabad.Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad …

WebPanta bhat or poitabhat (Bengali: পান্তা ভাত pàntà bhàt; Assamese: পঁইতা ভাত poĩta bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water. The liquid part is known as Toraṇi. It is a rice-based dish prepared by soaking rice, generally leftover, in water overnight. Traditionally served in the morning with salt ...

WebImage Standard English Notes Alkanet root (Hindi: Ratanjot) Amchoor: Raw unripe mango is sun-dried and then ground to fine powder. (Hindi: Amchoor आमचूर) Asafoetida: Intensely aromatic - flavor profile sometimes compared to that of truffles and garlic.. Used as Tempering Spice. (Hindi: Hing हिंग) Bay leaf, Indian bay leaf: Both Indian bay leaf and …

WebMalvani Konkani has been heavily influenced by Marathi varieties. Marathi is one of several languages that descend from Maharashtri Prakrit. The further change led to the Apabhraṃśa languages like Old Marathi. Marathi Language Day (मराठी दिन/मराठी दिवस (transl. Marathi Dina/Marathi Diwasa) is celebrated on ...

WebTelugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana and Yanam.Generally known for its tangy, hot and spicy taste, the cuisine is very diverse due to the vast spread of the people and varied topological regions.

WebSoan papdi (also known as san papri, shompapri,sohan papdi, shonpapdi or patisa) is a popular dessert in the Indian subcontinent.The term sohan is of Persian origin. It bears some resemblance to the Persian sohan pashmaki, which gave rise to the Turkish pişmaniye. It is usually cube-shaped or served as flakes, and has a crisp and flaky texture. Traditionally …

WebMain dishes; Soups and stews; Desserts; Bread; Drinks; Snack foods; Spices; Condiments