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188 relations: Afghan cuisine, Afghanistan, Aloo paratha, Aromaticity, Assamese cuisine, Atta flour, Awadhi cuisine, Bakarkhani, Balochi cuisine, Balochistan, Bangladesh, Bangladeshi cuisine, Barramundi, Beef, Bengali cuisine, Bhojpuri cuisine, Bhutan, Bhutanese cuisine, Bihari cuisine, British people, Chapati, Chettinad cuisine, Chicken as food, Chicken tikka, Chitral, Chitrali cuisine, Chutney, Clown featherback, Cuisine, Cuisine of Arunachal Pradesh, Cuisine of Chhattisgarh, Cuisine of Jharkhand, Cuisine of Karachi, Cuisine of Karnataka, Cuisine of Kerala, Cuisine of Manipur, Cuisine of Meghalaya, Cuisine of Odisha, Cuisine of Uttar Pradesh, Cultural diversity, Culture of India, Curry, Dairy product, Dal, Dal bhat, Darjeeling, Dastarkhān, Demographics of India, Dham, Dhansak, ..., Dhokla, Domestic yak, Dosa, Duck as food, East India, Egg as food, Eggplant, Eromba, Ethnic group, Faisalabad, Fish as food, Fish moolie, Flatbread, Food and drink prohibitions, French cuisine, Freshwater fish, Geography of Bangladesh, Geography of Nepal, Ghee, Ghevar, Goa, Goan cuisine, Gujarat, Gujarati cuisine, Gulha, Herb, Hinduism, History of Bangladesh, Hyderabadi biryani, Hyderabadi cuisine, Ilish, India, Indian Chinese cuisine, Indian cuisine, Indian fast food, Indian religions, Indian subcontinent, Indonesian cuisine, Islamic dietary laws, Jain vegetarianism, Kalash cuisine, Kashmiri cuisine, Kheer, Kiribath, Koel, Kumauni cuisine, Lahori cuisine, Lamb and mutton, List of Asian cuisines, List of Indian spices, Luchi, Maharashtra, Maharashtrian cuisine, Maithil cuisine, Maldives, Maldivian cuisine, Maldivians, Malvani cuisine, Mangalorean cuisine, Manipur, Mediterranean cuisine, Middle Eastern cuisine, Minicoy, Momo (food), Mongols, Mughal Empire, Mughlai cuisine, Multan, Mumbai, Mustard oil, Naan, Naga cuisine, Nepal, Nepalese cuisine, Newa cuisine, North Indian cuisine, Northeast India, Pakistan, Pakistani Chinese cuisine, Pakistani cuisine, Pakistani fast food, Pangasius pangasius, Paratha, Parsi cuisine, Pashtun cuisine, Pav bhaji, Pork, Portuguese people, Potato, Punjab, Punjabi cuisine, Rajasthan, Rajasthani cuisine, Rasgulla, Rice, Rice pudding, Rogan josh, Rohu, Roti, Saag, Sajji, Sambar (dish), Samosa, Saraiki cuisine, Service à la russe, Sikkim, Sikkimese cuisine, Sindhi biryani, Sindhi cuisine, Sohan Halwa, South Asia, South Indian cuisine, Spice, Squab, Sri Lanka, Sri Lankan cuisine, Staple food, Stromateidae, Sublime (philosophy), Tajik cuisine, Tamil cuisine, Telugu cuisine, Thalassery cuisine, Thathai Bhatia Cuisine, Thukpa, Tibetan cuisine, Tilapia, Tomato, Tripuri cuisine, Tropical monsoon climate, Udupi cuisine, Vegetarianism, Venison, Vindaloo, Walking catfish, Water buffalo, Western India, Western world. Expand index (138 more) »
Afghan cuisine
Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice.
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Afghanistan
Afghanistan (Pashto/Dari:, Pashto: Afġānistān, Dari: Afġānestān), officially the Islamic Republic of Afghanistan, is a landlocked country located within South Asia and Central Asia.
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Aloo paratha
Aloo Paratha (आलू पराठा, আলু পরোটা, (آلو کا پراٹھا); "potato paratha") is a bread dish originating from the Indian subcontinent; the recipe is one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.
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Aromaticity
In organic chemistry, the term aromaticity is used to describe a cyclic (ring-shaped), planar (flat) molecule with a ring of resonance bonds that exhibits more stability than other geometric or connective arrangements with the same set of atoms.
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Assamese cuisine
Assamese cuisine (অসমীয়া ৰন্ধন-শৈলী) is the indigenous traditional cuisine of Assam which is completely similar to traditional cuisines of South-East Asia and is completely different from mainland Indian dishes.
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Atta flour
Atta is a wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri.
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Awadhi cuisine
Awadhi cuisine (अवधी भोजन) is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.
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Bakarkhani
Bakarkhani or BaqarKhani (باقرخانی), also known as bakar khani roti, is a thick, spiced flat-bread that is part of the Mughlai cuisine of the Indian subcontinent.
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Balochi cuisine
Balochi cuisine refers to the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan Province in Iran and Balochistan, Afghanistan.
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Balochistan
Balōchistān (بلوچستان; also Balūchistān or Balūchestān, often interpreted as the Land of the Baloch) is an arid desert and mountainous region in south-western Asia.
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Bangladesh
Bangladesh (বাংলাদেশ, lit. "The country of Bengal"), officially the People's Republic of Bangladesh (গণপ্রজাতন্ত্রী বাংলাদেশ), is a country in South Asia.
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Bangladeshi cuisine
Bangladeshi cuisine (বাংলাদেশের রান্না) is the national cuisine of Bangladesh.
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Barramundi
The barramundi (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in family Latidae of order Perciformes.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Bengali cuisine
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and the West Bengal state of India.
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Bhojpuri cuisine
Bhojpuri cuisine (भोजपुरी खाना) is a part of North Indian and Nepalese cuisine and a style of food preparation common amongst the Bhojpuri people living in the Bhojpuri region of Bihar and Uttar Pradesh.
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Bhutan
Bhutan, officially the Kingdom of Bhutan (Druk Gyal Khap), is a landlocked country in South Asia.
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Bhutanese cuisine
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: brug-zas) employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
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Bihari cuisine
Bihari cuisine (बिहारी खाना, بِہاری کھانا) is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean, as these are the places where people originating from the state of Bihar are present.
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British people
The British people, or the Britons, are the citizens of the United Kingdom of Great Britain and Northern Ireland, the British Overseas Territories, and the Crown dependencies.
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Chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.
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Chettinad cuisine
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Chicken tikka
Chicken tikka (چِکن تِکّہ), is a chicken dish originating in the Punjab region of the Indian Subcontinent; the dish is popular in India and Pakistan.
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Chitral
Chitral (Pashto/چترال; چھترار, Khowar for "field") is the capital of the Chitral District, situated on the Chitral River in northern Khyber Pakhtunkhwa, Pakistan.
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Chitrali cuisine
Chitrali cuisine (چترالی پکوان) refers to the food and cuisine of the Chitrali people from the North-Western region of the Khyber Pakhtunkhwa province of Pakistan and the bordering Nooristan province in Afghanistan.
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Chutney
No description.
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Clown featherback
The clown featherback, clown knifefish, or spotted knifefish, Chitala ornata, is a nocturnal tropical fish with a long, knife-like body.
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Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region.
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Cuisine of Arunachal Pradesh
The dishes typical of the Indian state of Arunachal Pradesh vary within the region, including according to tribal influence (with the influence of Apatanis, Chuki, adi and Nishi) Apong or rice beer made from fermented rice or millet is a popular beverage in Arunachal Pradesh, as an alcoholic drink.
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Cuisine of Chhattisgarh
The State of Chhattisgarh is known as the rice bowl of India and has a rich tradition of food culture.
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Cuisine of Jharkhand
Jharkhand cuisine encompasses the cuisine of the Indian state of Jharkhand.
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Cuisine of Karachi
Karachi Cuisine (کراچی پکوان) refers to the food found mainly in the city of Karachi, Sindh, Pakistan.
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Cuisine of Karnataka
The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines.
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Cuisine of Kerala
The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture.
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Cuisine of Manipur
Manipuri cuisine is the traditional cuisine of Manipur, a state of India.
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Cuisine of Meghalaya
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya.
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Cuisine of Odisha
Compared to other regional Indian cuisines, Odia cuisine (ଓଡ଼ିଆ ଖାଦ୍ୟ) uses less oil and is less spicy while nonetheless remaining flavourful.
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Cuisine of Uttar Pradesh
Cuisine of Uttar Pradesh is from the state of Uttar Pradesh(UP) located in Northern India.
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Cultural diversity
Cultural diversity is the quality of diverse or different cultures, as opposed to monoculture, the global monoculture, or a homogenization of cultures, akin to cultural decay.
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Culture of India
The culture of India refers collectively to the thousands of distinct and unique cultures of all religions and communities present in India.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Dal
Dal (also spelled daal, dail, dhal; pronunciation) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans).
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Dal bhat
Dal bhat (दालभात, ডাল ভাত, દાળ ભાત, डाळ भात, দাইল ভাত dail bhat / ডালি ভাত dali bhat) is a traditional meal from the Indian subcontinent, popular in many areas of Nepal, Bangladesh and India.
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Darjeeling
Darjeeling is a town and a municipality in the Indian state of West Bengal.
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Dastarkhān
A dastarkhan (дастарқан;, dasturxon dasturxon, Dari: dastarkhawan, دسترخوان, دسترخوان, дасторхон, dastarkhān, dəstərxan,, дасторкон dastorqon) is the name used across Central Asia and Muslims of the Indian subcontinent to the traditional space where food is eaten.
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Demographics of India
India is the second most populated country in the world with nearly a fifth of the world's population.
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Dham
Dhaam is a traditional food festival celebrated in the Indian state of Himachal Pradesh.
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Dhansak
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community.
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Dhokla
Dhokla (ઢોકળા ḍhōkḷā) is a vegetarian food item that originates from the Indian state of Gujarat.
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Domestic yak
The domestic yak (Bos grunniens) is a long-haired domesticated bovid found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau and as far north as Mongolia and Russia.
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Dosa
Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter.
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Duck as food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water.
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East India
East India is a region of India consisting of the Indian states of Bihar, Jharkhand, West Bengal, Odisha and also the union territory Andaman and Nicobar Islands.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Eromba
Eromba is an ethnic cuisine of the Meitei community of Manipur, India.
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Ethnic group
An ethnic group, or an ethnicity, is a category of people who identify with each other based on similarities such as common ancestry, language, history, society, culture or nation.
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Faisalabad
Faisalabad (فیصل آباد;; Lyallpur until 1979) is the third-most-populous city in Pakistan, and the second-largest in the eastern province of Punjab.
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Fish as food
Many species of fish are consumed as food in virtually all regions around the world.
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Fish moolie
Fish moilee or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin.
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Flatbread
A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough.
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Food and drink prohibitions
Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions.
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French cuisine
French cuisine consists of the cooking traditions and practices from France.
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Freshwater fish
Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 0.05%.
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Geography of Bangladesh
Bangladesh is a densely-populated, low-lying, mainly riverine country located in South Asia with a coastline of on the northern littoral of the Bay of Bengal.
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Geography of Nepal
Nepal measures about along its Himalayan axis by across.
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Ghee
Ghee is a class of clarified butter that originated from the Indian subcontinent.
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Ghevar
Ghevar (Devanagari:घेवर) is a North Indian cuisine sweet traditionally associated with the Teej Festival.
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Goa
Goa is a state in India within the coastal region known as the Konkan, in Western India.
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Goan cuisine
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea.
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Gujarat
Gujarat is a state in Western India and Northwest India with an area of, a coastline of – most of which lies on the Kathiawar peninsula – and a population in excess of 60 million.
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Gujarati cuisine
Gujarati cuisine refers to the cuisine of Gujarat, a state in western India.
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Gulha
Gulha or gulhaa (IAST guḷā) is a typical and popular Maldivian short eat.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Hinduism
Hinduism is an Indian religion and dharma, or a way of life, widely practised in the Indian subcontinent.
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History of Bangladesh
Modern Bangladesh emerged as an independent nation in 1971 after breaking away and achieving independence from Pakistan in the Bangladesh Liberation War.
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Hyderabadi biryani
Hyderabadi biryani is a form of biryani, from Hyderabad, India.
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Hyderabadi cuisine
Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the native cooking style of the Hyderabadi Muslims, and began to develop after the foundation of the Bahmani Sultanate, and more drastically with the Qutb Shahi dynasty around the city of Hyderabad, promoting the native cuisine along with their own.
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Ilish
Tenualosa ilisha (ilish, hilsa, hilsa herring "ইলিশ" in Bangla, or hilsa shad) is a species of fish related to the herring, in the Clupeidae family.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indian Chinese cuisine
Indian Chinese cuisine (also known as Indo-Chinese cuisine or "Hakka Chinese") is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indian fast food
The fast food industry in India has evolved with the changing lifestyles of the young Indian population.
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Indian religions
Indian religions, sometimes also termed as Dharmic faiths or religions, are the religions that originated in the Indian subcontinent; namely Hinduism, Jainism, Buddhism and Sikhism.
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Indian subcontinent
The Indian subcontinent is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas.
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.
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Islamic dietary laws
Islamic jurisprudence specifies which foods are halāl (حَلَال "lawful") and which are harām (حَرَامْ "unlawful").
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Jain vegetarianism
Jain vegetarianism is practiced by the followers of Jain culture and philosophy.
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Kalash cuisine
Kalash cuisine consists of indigenous dishes as well as many local Pakistani cuisine influences.
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Kashmiri cuisine
Kashmiri cuisine (कॉशुर खयॊन / kashmiri; Kashur khyon; کشمیری پکوان) is the cuisine of the Kashmir Valley region.
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Kheer
Kheer or Kiru (Maldivian: ކިރު) is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds.
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Kiribath
Kiribath (milk rice) is a traditional Sri Lankan dish made from rice.
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Koel
The true koels, Eudynamys, are a genus of cuckoos from Asia, Australia and the Pacific.
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Kumauni cuisine
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India.
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Lahori cuisine
Lahori cuisine (لہوری کھانا, لاہوری پکوان) refers to the food and cuisine of the city of Lahore in Punjab, Pakistan.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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List of Asian cuisines
This is a list of Asian cuisines, by region.
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List of Indian spices
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia).
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Luchi
Luchi (লুচি, লুচি lusi, ଲୁଚି) is a deep-fried flatbread, originating from the Indian subcontinent, made of wheat flour that is typical of Bengali, Assamese, Maithili and Oriya cuisine.
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Maharashtra
Maharashtra (abbr. MH) is a state in the western region of India and is India's second-most populous state and third-largest state by area.
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Maharashtrian cuisine
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra.
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Maithil cuisine
Maithil cuisine (मैथिल खाना) is a part of Indian cuisine and Nepalese cuisine and a style of food preparation common amongst the Maithils living in Mithila region of Bihar, India and Madhesh, Nepal.
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Maldives
The Maldives (or; ދިވެހިރާއްޖެ Dhivehi Raa'jey), officially the Republic of Maldives, is a South Asian sovereign state, located in the Indian Ocean, situated in the Arabian Sea.
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Maldivian cuisine
Maldivian cuisine also called Dhivehi cuisine is the cuisine of the Nation of Maldives and of Minicoy, India.
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Maldivians
Maldivians (ދިވެހިން, divehin), also called Maldive Islanders, are a nation and ethnic group native to the historic region of the Maldive Islands comprising what is now the Republic of Maldives and the island of Minicoy in Union Territory of Lakshadweep, India.
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Malvani cuisine
Malvani cuisine is the standard cuisine of the South Konkan region of Maharashtra and Goa.
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Mangalorean cuisine
Mangalorean cuisine is a collective name given to the cuisine of Mangalore which comprises cuisines like Udupi as well as cuisine of the Mangalorean communities like that of the Tuluvas, Rajapur Saraswat Brahmins, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys.
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Manipur
Manipur is a state in Northeast India, with the city of Imphal as its capital.
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Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
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Middle Eastern cuisine
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East.
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Minicoy
Minicoy, locally known as Maliku (Dhivehi: މަލިކު; മലിക്കു) is an island in Lakshadweep, India.
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Momo (food)
Momo is a type of South Asian dumpling; native to Bhutan, Tibet, Nepal, and the Ladakh, Sikkim, Assam and Darjeeling regions of India.
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Mongols
The Mongols (ᠮᠣᠩᠭᠣᠯᠴᠤᠳ, Mongolchuud) are an East-Central Asian ethnic group native to Mongolia and China's Inner Mongolia Autonomous Region.
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Mughal Empire
The Mughal Empire (گورکانیان, Gūrkāniyān)) or Mogul Empire was an empire in the Indian subcontinent, founded in 1526. It was established and ruled by a Muslim dynasty with Turco-Mongol Chagatai roots from Central Asia, but with significant Indian Rajput and Persian ancestry through marriage alliances; only the first two Mughal emperors were fully Central Asian, while successive emperors were of predominantly Rajput and Persian ancestry. The dynasty was Indo-Persian in culture, combining Persianate culture with local Indian cultural influences visible in its traits and customs. The Mughal Empire at its peak extended over nearly all of the Indian subcontinent and parts of Afghanistan. It was the second largest empire to have existed in the Indian subcontinent, spanning approximately four million square kilometres at its zenith, after only the Maurya Empire, which spanned approximately five million square kilometres. The Mughal Empire ushered in a period of proto-industrialization, and around the 17th century, Mughal India became the world's largest economic power, accounting for 24.4% of world GDP, and the world leader in manufacturing, producing 25% of global industrial output up until the 18th century. The Mughal Empire is considered "India's last golden age" and one of the three Islamic Gunpowder Empires (along with the Ottoman Empire and Safavid Persia). The beginning of the empire is conventionally dated to the victory by its founder Babur over Ibrahim Lodi, the last ruler of the Delhi Sultanate, in the First Battle of Panipat (1526). The Mughal emperors had roots in the Turco-Mongol Timurid dynasty of Central Asia, claiming direct descent from both Genghis Khan (founder of the Mongol Empire, through his son Chagatai Khan) and Timur (Turco-Mongol conqueror who founded the Timurid Empire). During the reign of Humayun, the successor of Babur, the empire was briefly interrupted by the Sur Empire. The "classic period" of the Mughal Empire started in 1556 with the ascension of Akbar the Great to the throne. Under the rule of Akbar and his son Jahangir, the region enjoyed economic progress as well as religious harmony, and the monarchs were interested in local religious and cultural traditions. Akbar was a successful warrior who also forged alliances with several Hindu Rajput kingdoms. Some Rajput kingdoms continued to pose a significant threat to the Mughal dominance of northwestern India, but most of them were subdued by Akbar. All Mughal emperors were Muslims; Akbar, however, propounded a syncretic religion in the latter part of his life called Dīn-i Ilāhī, as recorded in historical books like Ain-i-Akbari and Dabistān-i Mazāhib. The Mughal Empire did not try to intervene in the local societies during most of its existence, but rather balanced and pacified them through new administrative practices and diverse and inclusive ruling elites, leading to more systematic, centralised, and uniform rule. Traditional and newly coherent social groups in northern and western India, such as the Maratha Empire|Marathas, the Rajputs, the Pashtuns, the Hindu Jats and the Sikhs, gained military and governing ambitions during Mughal rule, which, through collaboration or adversity, gave them both recognition and military experience. The reign of Shah Jahan, the fifth emperor, between 1628 and 1658, was the zenith of Mughal architecture. He erected several large monuments, the best known of which is the Taj Mahal at Agra, as well as the Moti Masjid, Agra, the Red Fort, the Badshahi Mosque, the Jama Masjid, Delhi, and the Lahore Fort. The Mughal Empire reached the zenith of its territorial expanse during the reign of Aurangzeb and also started its terminal decline in his reign due to Maratha military resurgence under Category:History of Bengal Category:History of West Bengal Category:History of Bangladesh Category:History of Kolkata Category:Empires and kingdoms of Afghanistan Category:Medieval India Category:Historical Turkic states Category:Mongol states Category:1526 establishments in the Mughal Empire Category:1857 disestablishments in the Mughal Empire Category:History of Pakistan.
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Mughlai cuisine
Mughlai cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire.
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Multan
Multan (Punjabi, Saraiki, مُلتان), is a Pakistani city and the headquarters of Multan District in the province of Punjab.
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Mumbai
Mumbai (also known as Bombay, the official name until 1995) is the capital city of the Indian state of Maharashtra.
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Mustard oil
The term mustard oil is used for two different oils that are made from mustard seeds.
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Naan
Naan is a leavened, oven-baked flatbread by Bernard Clayton, Donnie Cameron found in the cuisines of the Middle East, Central Asia, and South Asia.
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Naga cuisine
Naga cuisine is the traditional cuisine of the Naga people.
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Nepal
Nepal (नेपाल), officially the Federal Democratic Republic of Nepal (सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल), is a landlocked country in South Asia located mainly in the Himalayas but also includes parts of the Indo-Gangetic Plain.
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Nepalese cuisine
Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.
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Newa cuisine
Newa cuisine (also referred to as Newar cuisine) is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu (Kathmandu is called Yen in Nepal bhasa language), Nepal.
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North Indian cuisine
North Indian cuisine is a part of Indian cuisine, from the region of Northern India which includes the Pakistani provinces: Punjab, AJK and Indian states and union territories: Jammu and Kashmir, Punjab, Chandigarh, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi and Uttar Pradesh.
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Northeast India
Northeast India (officially North Eastern Region, NER) is the easternmost region of India representing both a geographic and political administrative division of the country.
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Pakistan
Pakistan (پاکِستان), officially the Islamic Republic of Pakistan (اِسلامی جمہوریہ پاکِستان), is a country in South Asia.
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Pakistani Chinese cuisine
Pakistani Chinese cuisine (چینی پکوان) comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan.
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Pakistani cuisine
Pakistani cuisine (پاکستانی پکوان) can be characterized by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy.
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Pakistani fast food
Pakistani fast food is sold mostly in Food carts in cities, towns and villages of Pakistan.
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Pangasius pangasius
Pangasius pangasius, the Pangas catfish, is a species of shark catfish native to fresh and brackish waters of Bangladesh, India, Myanmar, and Pakistan.
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Paratha
A paratha is a flatbread that originated in the Indian subcontinent.
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Parsi cuisine
Parsi Cuisine refers to the traditional cuisine of the Parsis of India and Pakistan.
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Pashtun cuisine
Pashtun cuisine (پښتني خواړه) refers to the cuisine of the Pashtuns, who are predominant in eastern Afghanistan and western Pakistan.
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Pav bhaji
Pav bhaji is a fast food dish from India, consisting of a thick vegetable curry, fried and served with a soft bread roll.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Portuguese people
Portuguese people are an ethnic group indigenous to Portugal that share a common Portuguese culture and speak Portuguese.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Punjab
The Punjab, also spelled Panjab (land of "five rivers"; Punjabi: پنجاب (Shahmukhi); ਪੰਜਾਬ (Gurumukhi); Πενταποταμία, Pentapotamia) is a geographical and cultural region in the northern part of the Indian subcontinent, comprising areas of eastern Pakistan and northern India.
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Punjabi cuisine
Punjabi cuisine is associated with food from the Punjab region of India and Pakistan.
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Rajasthan
Rajasthan (literally, "Land of Kings") is India's largest state by area (or 10.4% of India's total area).
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Rajasthani cuisine
Rajasthani cuisine (राजस्थानी खाना) was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.
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Rasgulla
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.
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Rogan josh
Rogan josh (British English /ˌrəʊɡən ˈdʒəʊʃ/, American English /ˌroʊɡən ˈdʒoʊʃ/),, Oxford Learners' Dictionary also written roghan josh or roghan ghosht, is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine.
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Rohu
The rohu, rui, or roho labeo (Labeo rohita) is a species of fish of the carp family, found in rivers in South Asia.
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Roti
Roti (also known as chapati) is a flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.
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Saag
Saag (ਸਾਗ) (साग) (ଶାଗ)or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha and West Bengal).
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Sajji
Sajji (سجی) is a dish originating from the Balochistan province of Pakistan.
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Sambar (dish)
Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder cooked with a tamarind broth originating from the present-day Tamil Nadu, India.
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Samosa
A samosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils.
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Saraiki cuisine
Saraiki cuisine (سرائیکی کھانا) refers to the native cuisine of the Saraiki people in central Pakistan.
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Service à la russe
Service à la russe (French, "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially.
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Sikkim
Sikkim is a state in Northeast India.
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Sikkimese cuisine
Sikkimese cuisine is the traditional cuisine of Sikkim, a state of India.
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Sindhi biryani
Sindhi Biryani (Urdu) (سنڌي برياني) is a special meat and rice biryani dish originating from the Sindh province of Pakistan.
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Sindhi cuisine
Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the native cuisine of the Sindhi people from Sindh, Pakistan.
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Sohan Halwa
Sohan Halwa (Urdu سوہن حلوہ) is a traditional dessert in Afghanistan, Iran, India and Pakistan, which is a variety of dense, sweet confection or halwa and believed to be Indian in origin.
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South Asia
South Asia or Southern Asia (also known as the Indian subcontinent) is a term used to represent the southern region of the Asian continent, which comprises the sub-Himalayan SAARC countries and, for some authorities, adjoining countries to the west and east.
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South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Squab
In culinary terminology, squab is a young domestic pigeon, typically under four weeks old, or its meat.
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Sri Lanka
Sri Lanka (Sinhala: ශ්රී ලංකා; Tamil: இலங்கை Ilaṅkai), officially the Democratic Socialist Republic of Sri Lanka, is an island country in South Asia, located in the Indian Ocean to the southwest of the Bay of Bengal and to the southeast of the Arabian Sea.
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Sri Lankan cuisine
Sri Lankan cuisine has been shaped by many historical, cultural and other factors.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Stromateidae
The family Stromateidae of butterfish contains 15 species of fish in three genera.
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Sublime (philosophy)
In aesthetics, the sublime (from the Latin sublīmis) is the quality of greatness, whether physical, moral, intellectual, metaphysical, aesthetic, spiritual, or artistic.
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Tajik cuisine
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, and Uzbek cuisines.
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Tamil cuisine
Tamil cuisine is a cuisine native to the Tamil people who are native to the Indian state of Tamil Nadu and northern Sri Lanka.
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Telugu cuisine
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra Pradesh and Telangana.
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Thalassery cuisine
Thalassery Cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, that has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
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Thathai Bhatia Cuisine
Thathai Bhatia cuisine is the cuisine of a subset of the Bhati Rajput culture of India, who embraced the Bhakti sect of Hinduism while living in the Thatta region, and became Pushtimarg – strict vegetarians who eschewed even onions and garlic and devoted themselves to Srinathji, the child form of Shri Krishna.
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Thukpa
Thukpa is a Tibetan noodle soup, which originated in the eastern part of Tibet and eastern and northern part of Nepal.
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Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal.
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Tilapia
Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Tripuri cuisine
Tripura cuisine is the type of food served in Tripura (situated in northeast India).
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Tropical monsoon climate
A tropical monsoon climate (occasionally known as a tropical wet climate or a tropical monsoon and trade-wind littoral climate) is a type of climate that corresponds to the Köppen climate classification category "Am".
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Udupi cuisine
Udupi cuisine is a cuisine of South India.
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Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
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Venison
Venison is the meat of a deer.
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Vindaloo
Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.
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Walking catfish
The walking catfish (Clarias batrachus) is a species of freshwater airbreathing catfish native to Southeast Asia.
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Water buffalo
The water buffalo (Bubalus bubalis) or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China.
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Western India
Western India is a loosely defined region of India consisting of its western part.
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Western world
The Western world refers to various nations depending on the context, most often including at least part of Europe and the Americas.
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Cuisine - South Asia, Cuisine of the Indian subcontinent, Desi cuisine, Indo-Pak cuisine, Indo-Pakistani cuisine, South Asian food, South Asian restaurant.
References
[1] https://en.wikipedia.org/wiki/South_Asian_cuisine
