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Dum Pukht
Dum pukht ( fa, دُم پخت), larhmeen, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers with few spices. Traditions assign its origin in pre-partition India to the reign of Nawab of Awadh Asaf-ud-Daulah (1748–97). The technique is now commonly used in other cuisines such as South Asian, Central Asian, and West Asian. Method The term etymologically derives from Persian. ''Dum'' means 'to keep food on slow fire' and ''pukht'' means 'process of cooking', thus meaning 'cooking on slow fire'. Dum pukht cooking uses a round, heavy-bottomed pot, preferably a ''handi'' (clay pot), in which food is sealed and cooked over a slow fire. The two main aspects to this style of cooking are ''bhunao'' and ''dum'', or 'roasting' and 'maturing' of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each to release ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asma Khan About To Open Traditional Calcutta-style Dum Biryani , inflammatory disease of the airways characterized by symptoms such as wheezing and shortness of breath
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Asma may refer to: * Asma (given name), list of people with the given name * Asma, Bozdoğan, a village in the district of Bozdoğan, Aydın Province, Turkey * Asma, Socotra, a village and ridge on the island of Socotra, Yemen * Tropical Storm Asma (2008), in the South-West Indian Ocean See also * Aasmah Mir * ASMA (other) * Asthma Asthma is a long-term inflammatory disease of the airways of the lungs. It is characterized by variable and recurring symptoms, reversible airflow obstruction, and easily triggered bronchospasms. Symptoms include episodes of wheezing, cou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...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] |
Pashtun Cuisine
Pashtun cuisine ( ps, پښتنۍ خواړه) refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products (yogurt, whey, cheeses), various nuts, local vegetables, and fresh and dried fruits. Peshawar, Kabul, Kandahar, Quetta and Islamabad are centers of Pashtun cuisine. Popular food items The following is an incomplete list of food items that Pashtuns enjoy eating. * Afghan burger * Aush (hand made noodles) * Aushak (vegetable and chive-filled dumplings topped with tomato and yogurt sauces) * Bolani, also called Piraki in some parts of Afghanistan * Badenjan (cooked eggplant in oil with potatoes and tomatoes) * Bhindi (cooked okra in oil with potatoes and tomatoes) * Biryani * Chapli kabab * Chopan Kabab (lamb chops, skewered and grilled on charcoal) * Dodai (a flat bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Punjabi Cuisine
Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of Pakistan and India, England, Canada, America, and in many other parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include (a stew whose main ingredient is mustard greens) and ''makki di roti'' (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabadi Cuisine
Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage. The Hyderabadi cuisine is an amalgamation of South Asian, Mughalai, Turkic, and Arabic along with the influence of local Telangana and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles. Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, for weddings and parties, festival foods, and travel foods. The category to whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telangana Cuisine
Telangana cuisine is the cuisine native to the Indian state of Telangana. The Telangana state lies on the Deccan plateau and its topography dictates more millets and roti based dishes. Jowar and Bajra features more prominently in their cuisine. Staple food Telangana in its cuisine, there is special place for rotis made from millet, such as ''jonna rotte'' (sorghum), ''sajja rotte'' (penisetum), or ''Sarva Pindi" and Uppudi Pindi'' (broken rice). In Telangana a gravy or curry is called ''Koora'' and ''Pulusu in based on Tamarind. A deep fry reduction of the same is called ''Vepudu''. ''Kodi pulusu'' and vepudu'' are popular dishes in meat. ''Vankaya (Brinjal)'', ''Aloogadda (potato) koora & fry'' are some of the many varieties of vegetable dishes. ''Telangana palakoora'' is a spinach dish cooked with lentils eaten with steamed rice and rotis. Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Popular Telangana curry dishes (known as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine ( ur, , romanized: ''pākistānī pakwān'') can be characterized by a blend of various regional cooking traditions from South Asia, Central and Western Asia, as well as elements from its Mughal legacy. The country's various cuisines are derived from its ethnic and cultural diversity. Pakistani cuisine is based on Halal principles, which forbids pork and alcohol consumption in accordance with Sharia, the religious laws of Islam. International cuisine and fast food are popular in major cities such as Islamabad and Karachi; blending local and foreign recipes ( fusion food), such as Pakistani Chinese cuisine, is also common in large urban centres. As a result of lifestyle changes, ingredients such as masala (mixed and ready-to-use spices) and ghee (clarified butter) are becoming increasingly popular. Historical influences Pakistan's national cuisine directly inherits both Indo-Aryan and Iranic culture, coupled with Muslim culinary traditions. Evidence ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peshawar
Peshawar (; ps, پېښور ; hnd, ; ; ur, ) is the sixth most populous city in Pakistan, with a population of over 2.3 million. It is situated in the north-west of the country, close to the International border with Afghanistan. It is the capital of the province of Khyber Pakhtunkhwa, where it is the largest city. Peshawar is primarily populated by Pashtuns, who comprise the second-largest ethnic group in the country. Situated in the Valley of Peshawar, a broad area situated east of the historic Khyber Pass, Peshawar's recorded history dates back to at least 539 BCE, making it one of the oldest cities in South Asia. Peshawer is among the oldest continuously inhabited cities of the country. The area encompassing modern-day Peshawar is mentioned in Vedic scriptures; it served as the capital of the Kushan Empire during the rule of Kanishka and was home to the Kanishka Stupa, which was among the tallest buildings in the ancient world. Peshawar was then ruled by the Hephtha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mughal Empire
The Mughal Empire was an early-modern empire that controlled much of South Asia between the 16th and 19th centuries. Quote: "Although the first two Timurid emperors and many of their noblemen were recent migrants to the subcontinent, the dynasty and the empire itself became indisputably Indian. The interests and futures of all concerned were in India, not in ancestral homelands in the Middle East or Central Asia. Furthermore, the Mughal empire emerged from the Indian historical experience. It was the end product of a millennium of Muslim conquest, colonization, and state-building in the Indian subcontinent." For some two hundred years, the empire stretched from the outer fringes of the Indus river basin in the west, northern Afghanistan in the northwest, and Kashmir in the north, to the highlands of present-day Assam and Bangladesh in the east, and the uplands of the Deccan Plateau in South India. Quote: "The realm so defined and governed was a vast territory of some , rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
