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Balti (food)
A balti or bāltī gosht ( ur, , hi, बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. ''Balti'' curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. ''Balti'' sauce is based on garlic and onions, with turmeric and ''garam masala'', among other spices. ''Balti gosht'' is eaten in North India and some parts of Pakistan, as well as other parts of the world, such as Great Britain. The food seems to have arrived in England in Birmingham in 1971; sources suggest that it might have originated from Baltistan in the northern part of the region of Pakistan, but the exact origin is still unclear. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balti Gosht
Balti may refer to: Places * Bălți, a city in Moldova * Bălți County (Moldova), a former county of Moldova * Bălți County (Romania), a former county of Romania * Balti Power Plant, one of two Narva Power Plants in Estonia * Bălți Steppe, a grassland in northern Moldova * Balti Triangle, an area of Birmingham, England * Balti jaam (''Baltic station''), Tallinn railway station People * ''Balti'', Latin for the Balts * Bianca Balti, an Italian model *Balti (singer) (born 1980), Tunisian singer, rapper, composer and music producer Other uses * Balti (food), a northern Pakistan-style food believed to originate from the UK * Balti dynasty, a branch of the ancient Visigoths * Balti language spoken in Baltistan and Ladakh in Kashmir * Balti people, an ethnic group of Tibetan origin in Baltistan See also *Baltistan, a mountainous region in Gilgit-Baltistan, Pakistan-administered Kashmir *Baltic (other) Baltic may refer to: Peoples and languages * Baltic languages, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odia Language
Odia (, ISO: , ; formerly rendered Oriya ) is an Indo-Aryan language spoken in the Indian state of Odisha. It is the official language in Odisha (formerly rendered Orissa), where native speakers make up 82% of the population, and it is also spoken in parts of West Bengal, Jharkhand, Andhra Pradesh and Chhattisgarh. Odia is one of the many official languages of India; it is the official language of Odisha and the second official language of Jharkhand. The language is also spoken by a sizeable population of 700,000 people in Chhattisgarh. Odia is the sixth Indian language to be designated a classical language, on the basis of having a long literary history and not having borrowed extensively from other languages. The earliest known inscription in Odia dates back to the 10th century CE. History Odia is an Eastern Indo-Aryan language belonging to the Indo-Aryan language family. It descends from Odra Prakrit, which evolved from Magadhi Prakrit, which was spoken in east India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiri Cuisine
Kashmiri cuisine is the cuisine of the Kashmir Valley in the Indian subcontinent. Kashmiris have developed the art of cooking to a very high degree of sophistication and evolved a cuisine quite distinct from that of any part of the world. Rice is their staple food and has been so since ancient times. The equivalent for the phrase bread and butter in Kashmiri is ''haakh-batta'' (greens and rice). Meat along with rice, some vegetables and salad are prepared on special occasions like Eid. A typical everyday Kashmiri meal — lunch and dinner — consists of a generous serving of rice (about 250 gms), mutton (100 gms) and vegetables (about 100gms, mostly greens) cooked in oil, and yoghurt (50 to 250 gms). Kashmiris consume meat voraciously. Kashmiri cuisine is of two distinct types — ''wazwan'' is the food of the Muslims, and the Pandits have their traditional ''batta''. They share a love for lamb; the love a Kashmiri has for meat is unparalleled. They are, per capita, the highe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughal Emperors
The Mughal emperors ( fa, , Pādishāhān) were the supreme heads of state of the Mughal Empire on the Indian subcontinent, mainly corresponding to the modern countries of India, Pakistan, Afghanistan and Bangladesh. The Mughal rulers styled themselves as "padishah", a title usually translated from Persian as "emperor". They began to rule parts of India from 1526, and by 1707 ruled most of the sub-continent. After that they declined rapidly, but nominally ruled territories until the Indian Rebellion of 1857. The Mughals were a branch of the Timurid dynasty of Turco-Mongol origin from Central Asia. Their founder Babur, a Timurid prince from the Fergana Valley (modern-day Uzbekistan), was a direct descendant of Timur (generally known in western nations as Tamerlane) and also affiliated with Genghis Khan through Timur's marriage to a Genghisid princess. Many of the later Mughal emperors had significant Indian Rajput and Persian ancestry through marriage alliances as emperors wer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughlai Cuisine
Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh. The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. History Although the ruling class and administrative elite of the Mughal Empire could variously identify themselves as ''Turani'' ( Turkic), ''Irani'' (Persian), ''Shaikhzada'' (Indian Muslim) and Hindu Rajput, the empire itself w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirpur, Azad Kashmir
Mirpur ( phr, , translit=mirpur; ur, , translit=mīrpūr), officially known as New Mirpur City ( ur, , translit=shèhar nayā mīrpur), is the capital of Mirpur district located in Azad Kashmir, Pakistan. It is the second largest city of Azad Kashmir and 74th largest city in Pakistan. A significant portion of the population from the district, the Mirpuri diaspora, migrated to the United Kingdom in the mid-to-late 1950s and in the early 1960s, mostly to West Yorkshire, East and West Midlands, Birmingham, Luton, Peterborough, Derby and East London. Mirpur is thus sometimes known as "Little England". Many British products are found, and many shops in the city accept the pound sterling. The city itself has gone through a process of modernization, but most of the surrounding area relies on agriculture. History The city of Mirpur itself was founded in around 1640 AD or 1050AH by the Ghakhar chief Miran Shah Ghazi. The Imperial Gazetteer of India Provincial Series Kashmir and J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten for bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szechuan Cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. History Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been leng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Club Magazine
The Curry Club was founded by Pat Chapman in 1982, to further the understanding and appreciation of the cuisines of the Indian subcontinent. In 2007 it became known as Pat Chapman's Curry Club. Overview Based in Haslemere, Surrey, England, The Curry Club was best known for its publications, particularly its range of cookbooks, DVDs, a regular magazine and the Good Curry Guide a regularly published guidebook, which identifies the UK's top curry restaurants. In addition the Curry Club carried out cookery courses, demonstrations, trips to Indian restaurants and tours to India. Curry Club members formed the national network of reporters, which led to the selection of restaurants in the ''Good Curry Guide'' and achievement awards to the top restaurants. Until 2006, members paid a nominal subscription to receive a quarterly publication, the Curry Club Magazine with contributions from members and professionals, including features on curry and the curry lands. Regularly updated in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmir
Kashmir () is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term "Kashmir" denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompasses a larger area that includes the Indian-administered territories of Jammu and Kashmir and Ladakh, the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan, and the Chinese-administered territories of Aksai Chin and the Trans-Karakoram Tract. Quote: "Kashmir, region of the northwestern Indian subcontinent. It is bounded by the Uygur Autonomous Region of Xinjiang to the northeast and the Tibet Autonomous Region to the east (both parts of China), by the Indian states of Himachal Pradesh and Punjab to the south, by Pakistan to the west, and by Afghanistan to the northwest. The northern and western portions are administered by Pakistan and comprise three areas: Azad Kashmir, Gilgit, and Baltistan, ... The southern and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Historian
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes. The first journal in the field, ''Petits Propos Culinaires'', was launched in 1979 and the first conference on the subject was the 1981 Oxford Food Symposium. Food and diets in history Early human nutrition was largely determined by the availability and palatability of foods. Humans evolved as omnivorous hunter-gatherers, though the diet of humans has varied significantly depending on location and climate. The diet in the tropics tended to depend more heavily on plant foods, while the diet at higher latitudes tended more towards animal products. Analyses of postcranial and cranial remains of humans and animals from the Neolithic, along with detailed bone-modification st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pat Chapman
Patrick Lawrence Chapman (20 December 1940 – 22 July 2022) was an English food writer, broadcaster and author, best known for founding The Curry Club. Early days Chapman was born in London during the Blitz. His grandfather had achieved senior rank in the British Indian Army; his father served in the wartime Merchant Navy and his mother was a former midwifery training sister at Queen Charlotte's Hospital London, before running her own maternity nursing home in Ealing. His primary education was dysfunctional, with him going to no fewer than four schools. As a chorister at a local church, he auditioned to join the Westminster Abbey Choir School but failed because he had been watching trams driving around Westminster on a very smoggy evening, which clogged up his voice. Had he passed, he would have sung at Queen Elizabeth II's coronation ceremony in June 1953. Instead, his secondary education was at Bedales School whose headmaster, Hector Jacks, said that he would never pass A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
