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Dhaba
A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day. Dhabas are a common feature on national and state highways. Earlier frequented only by truck drivers, today eating at a dhaba, whether urban or roadside, is a trend. Etymology The word has been alleged in folk etymology to stem from ''dabba'', m., box, lunch box, tiffin. Dhabas sprung up first on GT Road which ran from Peshawar, Rawalpindi and Lahore through Amritsar, Ludhiana and further to Delhi and Calcutta. There is now a large network of the Indian and Pakistani immigrant communities worldwide, and many have opened dhabas in far lands (such as at service stations on the Trans-Canada Highway network). Dhabas were characterized by mud structures and cots to sit upon (charpai) while eating. A wooden plank w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truck Stops
A truck stop, known as a service station in the United Kingdom, and a travel center by major chains in the United States, is a commercial facility which provides refueling, rest (parking), and often ready-made food and other services to motorists and truck drivers. Truck stops are usually located on or near a busy road. Truck stop services Smaller truck stops might consist of only a parking area, a fueling station, and perhaps a diner restaurant. Larger truck stops might have convenience stores of various sizes, showers, a small video arcade, and a TV/movie theater (usually just a projector with an attached DVD player). The largest truck stops, like Iowa 80 (the largest in the world), might have several independent businesses operating under one roof, catering to a wide range of travelers' needs, and might have several major and minor fast-food chains operating a small food court. Larger truck stops also tend to have full-service maintenance facilities for heavy trucks, as we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delhi
Delhi, officially the National Capital Territory (NCT) of Delhi, is a city and a union territory of India containing New Delhi, the capital of India. Straddling the Yamuna river, primarily its western or right bank, Delhi shares borders with the state of Uttar Pradesh in the east and with the state of Haryana in the remaining directions. The NCT covers an area of . According to the 2011 census, Delhi's city proper population was over 11 million, while the NCT's population was about 16.8 million. Delhi's urban agglomeration, which includes the satellite cities of Ghaziabad, Faridabad, Gurgaon and Noida in an area known as the National Capital Region (NCR), has an estimated population of over 28 million, making it the largest metropolitan area in India and the second-largest in the world (after Tokyo). The topography of the medieval fort Purana Qila on the banks of the river Yamuna matches the literary description of the citadel Indraprastha in the Sanskrit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling ''naan'' has been recorded as being first attested in 1979, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. ''Naan'' from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is ''kulcha''. Like breads around the world, roti is a staple accompaniment to other foods. Etymology The word ''roti'' is derived from the Sanskrit word (''rotikā''), meaning "bread". Preparation Roti dough may be rolled out with a rolling pin to create flat, round pieces. This may be done on a circular, flat board called a roti board. Variants File:Roti-obaid.jpg, Roti in the Indian subcontinen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian and Horn of African cuisines. The roots of the tandoor can be traced back over 5000 years, to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dal Makhani
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pulses in the world. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent. Use The most common way of preparing dal is in the form of a soup to which onions, tomatoes and various spices may be added. The outer hull may or may not be stripped off. Almost all types of dal come in three forms: (1) unhulled or ''sabut'' (meaning whole in Hindi), e.g., ''sabut urad dal'' or ''mung sabut''; (2) split with hull left on the split halves is described as ''chilka'' (which means shell in Hindi), e.g. ''chilka urad dal'', ''mung dal chilka''; (3) split and hulled or ''dhuli'' (meaning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaishnavism
Vaishnavism ( sa, वैष्णवसम्प्रदायः, Vaiṣṇavasampradāyaḥ) is one of the major Hindu denominations along with Shaivism, Shaktism, and Smartism. It is also called Vishnuism since it considers Vishnu as the sole Para Brahman, supreme being leading all other Hindu deities, i.e. ''Mahavishnu''. Its followers are called Vaishnavites or ''Vaishnava''s (), and it includes sub-sects like Krishnaism and Ramaism, which consider Krishna and Rama as the supreme beings respectively. According to a 2010 estimate by Johnson and Grim, Vaishnavism is the largest Hindu sect, constituting about 641 million or 67.6% of Hindus. The ancient emergence of Vaishnavism is unclear, and broadly hypothesized as a History of Hinduism, fusion of various regional non-Vedic religions with Vishnu. A merger of several popular non-Vedic theistic traditions, particularly the Bhagavata cults of Vāsudeva, Vāsudeva-krishna and ''Gopala-Krishna, Gopala-Krishna'', and Narayana, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorba
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared with added ingredients but served alone as a broth or with bread. Etymology ''Chorba'', or ''shorba'', is variously derived from the Arabic word meaning 'gravy' or from a Persian term from (, 'salty, brackish') and /, (/, 'water/stew') or from a hypothetical cognate word common to Arabic and Persian. Chorba is also called ( am, ሾርባ), ( uz, шўрва), ( ps, شوروا), ( bg, чорба), (Serbo-Croatian), ( Somali), (Romanian), (russian: шурпа), ( ug, شورپا / ), ( Turkish), ( ky, шорпо) and ( kk, сорпа). In the Indian subcontinent, the term in Hindi () simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba. Types Shorwa is a traditional Afghan dish which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lassi
Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet lassi is like milkshake. Lassi may be infused with cannabis in the form of bhang. Etymology Lassi is derived from the Sanskrit word ''Lasika'' () meaning serous or saliva like.Alternatively, it is also spelled as ''Lāsī'' ''(Laasi).'' Lassi originated in Punjab. Preparation Lassi is prepared by blending yogurt, water, and other spices. However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi. Lassi is traditionally served in a clay cup known as '' kulhar''. Variations Sweet lassi Sweet lassi is a form of lassi flavoured with sugar, rosewater or lemon, strawberry or other fruit juices. Saffron lassis, which are particularly rich, are a specialty of Punjab, Rajasthan, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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