|
Irani Café
Irani cafés are Iranian-style cafés in the Indian subcontinent. They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century, fleeing Safavid persecution or looking for better economic prospects. In India, Mumbai, Pune and Hyderabad boast a number of Irani cafés, which are very popular for ''Irani chai'' (tea). In the 1950s, there were 350 Irani cafés; today, only 25 remain. Karachi, Pakistan, was also home to many Irani cafés. History They were originally opened by Zoroastrian Irani immigrants to British India in the 19th century after they fled from Safavid persecution in West and Central Asia. Writing for the ''Hindu Business Line'', on "Mumbai's Irani hotspots", Sarika Mehta stated, "The classic format of these cafes is basic with a subtle colonial touch; high ceilings with black, bent wooden chairs (now cane in some cafes), wooden tables with marble tops and glass jars that allow a peek into the goodies they hold. With huge glass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yazdani Bakery In Fort
Yazdani or Yezdani may refer to: * Yazdani (surname) * Demonym of people from Yazd or Yazdan (other), Yazdan * Follower of the assumed pre-Islamic Kurdish religion Yazdânism * Yazdani Bakery, Irani cafe or Persian style bakery in Mumbai, India See also * Yazdan (other) * Abbas Yazdani, village in Iran * Chah-e Mohammadabad Yazdani, village in Iran * Mazraeh-ye Yezdani, Golestan, village in Iran {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyderabad, India
Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the '' de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern India. With an average altitude of , much of Hyderabad is situated on hilly terrain around artificial lakes, including the Hussain Sagar lake, predating the city's founding, in the north of the city centre. According to the 2011 Census of India, Hyderabad is the fourth-most populous city in India with a population of residents within the city limits, and has a population of residents in the metropolitan region, making it the sixth-most populous metropolitan area in India. With an output of 74 billion, Hyderabad has the fifth-largest urban economy in India. Muhammad Quli Qutb Shah established Hyderabad in 1591 to extend the capital beyond the fortified Golconda. In 1687, the city was annexed by the Mughals. In 1724, Asaf Jah I, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tutti Frutti (food)
Tutti frutti (from Italian ''tutti i frutti'', "all fruits"; also hyphenated tutti-frutti) is a colorful confectionery containing various chopped and usually candied fruits, or an artificial or natural flavouring simulating the combined flavour of many different fruits and vanilla, specially the pollica variant. It is most notable in Western countries outside of Italy in the form of ice cream. Fruits used for tutti frutti ice cream include cherries, watermelon, raisins, and pineapple, often augmented with nuts. In the Netherlands, tutti-frutti (also "tutti frutti", "tuttifrutti") is a compote of dried fruits, served as a dessert or a side dish to a meat course. In Belgium, tutti-frutti is often seen as a dessert. Typically, it contains a combination of raisins, currants, apricots, prunes, dates, and figs. In the United States, tutti frutti can also refer to fruits soaked in brandy or other spirits, or even to fruit fermented in a liquid containing sugar and yeast. In Luxembou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeira Cake
Madeira cake is a sponge or butter cake in traditional British and Irish cookery. Origin It is sometimes mistakenly thought to originate from the Madeira Islands; however, that is not the case as it was named after Madeira wine, a Portuguese wine from the islands, which was popular in England in the mid-1800s and was often served with the cake. Madeirans produce their own traditional cake – , a dark, spicy, honey cake – which is very different from Madeira cake. Nowadays, the English Madeira cake is often served with tea or liqueurs. Cake The cake has a firm yet light texture. It is eaten with tea or (occasionally) for breakfast and is traditionally flavoured with lemon. Dating back to an original recipe in the 18th or 19th century, Madeira cake is similar to a pound cake or yellow cake. One of the earliest published recipes was by Eliza Acton in her ''Modern Cookery for Private Families ''Modern Cookery for Private Families'' is an English cookery book by Eliza Acton. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nankhatai
Nankhatai ( bn, নানখাতাই, Hindustani: नानख़टाई (Devanagari) / (Urdu)) are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar (formerly Burma). Etymology The word ''nankhatai'' is derived from the Persian word ''naan'' meaning bread and from a Dari Persian word meaning biscuit. ''Nankhatai'' has been borrowed into the Burmese language as ''nankahtaing'' (နံကထိုင်). It is called by "NaanaHatha" (நானஹத்தா) in Tamil language in East Tamil Nadu & "Gnanakathaa" ( ඤාණකතා) in The Sinhala Language in Sri Lanka. In Afghanistan and Northeast Iran, these biscuits are called ''kulcha-e-khataye''. Kulcha is a type of Afghan, Iranian and Indian bread similar to naan. History ''Nankhatai'' is believed to have originated in Surat in the 16th century, when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Sur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duke And Sons
Duke and Sons Pvt. Ltd was an Indian manufacturing company based in Bombay. Established in 1889, Duke produced and marketed soft drinks. It was originally owned by the Pandole family, a well-known Parsi business name. In 1994, the company was acquired by Pepsi, which relaunched the ''Duke's'' brand in 2011 through its Indian subsidiary.PepsiCo plans to relaunch Duke's beverages by Sagar Malviya on Economic Times, 18 Oct 2011 History Duke and Sons was founded by Dinshawji Cooverji Pandole. An avid cricketer, Dinshawji named his company after a cricket ball manufacturing company, Duke & Sons. The company used to manufacture Tango, Raspberry, Ginger, Pineapple, |
Biryani
Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes. ''Biryani'' is one of the most popular dishes in South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. ''Biryani'' is the single most-ordered dish on Indian online food ordering and delivery services. Etymology One theory states that it originated from ''birinj'' ( fa, ), the Persian word for rice. Another theory states that it is derived from ''biryan'' or ''beriyan'' ( fa, ), which means "to fry" or "to roast". It may alternatively be related to the Persian word ''bereshtan'' ( fa, ) which likewise means "to roast (onions)", as the dish is often prepared by flavouring rice with fried oni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhansak
Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak. The technique of extending a relatively expensive ingredient (meat) by combining it with vegetables and/or lentils in the same recipe is widely employed in Persian cooking. ("Dhan" is Gujarati cereal dish mentioned in Kanhadade Prabandha in 1455 AD; "Sak" (derived from Gujarati "shaak" meaning vegetable greens or cooked vegetables.) The Gujarati element of the recipe is the liberal use of a variety of Indian spices and condiments, in contrast to the more mellow Iranian recipes. In Parsi homes, dhansak is traditionally made on Sundays owing to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akuri
Akuri is a spicy scrambled egg dish eaten in Parsi cuisine of India. Akuri is cooked until almost runny; the eggs are never overcooked. The main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia .... Akuri is traditionally eaten with ''pav'' or ''double roti'' (types of Indian bread). A less common version of akuri is ''bharuchi akuri'', which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. This dish supposedly originated from the city of Bharuch in Gujarat, hence the name. Egg bhurji is a similar egg dish eaten in many parts of the Indian subcontinent. Connoisseurs of these Indian scrambled egg varieties would argue that egg bhu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kheema
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, veal, lamb, goat meat, and poultry. Dishes Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer to produce dishes such as '' adana kebabı'' and ''ćevapi''. It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (''menchi-katsu'', Pozharsky cutlet), or braised (Salisbury steak). It may be formed into meatloaves or pâtés and baked. It may also be used as a filling or stuffing for meat pies and ''böreks'', and also as stuffing. It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
