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Rasmalai Dessert
Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali language, Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia language, Odia. It is popular in India, Bangladesh and Pakistan. The origin of the sweet is impossible to verify but there are several underlying stories. K.C. Das Grandsons claims that it was invented by K.C. Das in Kolkata. The Sen brothers of Comilla operating under the Matri Bhandar brand also claim to be the original maker of the dessert. Bangladesh has begun the process of registering geographical indication status for Comillar rasmalai. Origin and etymology It is believed to have originated somewhere in Eastern Indian subcontinent, presumably in the Bengal region. According to ''The Diner's Dictionary: Word Origins of Food and Drink'' published by Oxford University Press "The term comes from Hindi ''raś'' 'juice', and ''malai'' 'cream'. ... [...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] |
Oxford University Press
Oxford University Press (OUP) is the university press of the University of Oxford. It is the largest university press in the world, and its printing history dates back to the 1480s. Having been officially granted the legal right to print books by decree in 1586, it is the second oldest university press after Cambridge University Press. It is a department of the University of Oxford and is governed by a group of 15 academics known as the Delegates of the Press, who are appointed by the vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, opposite Somerville College, in the inner suburb of Jericho. For the last 500 years, OUP has primarily focused on the publication of pedagogical texts and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basundi
Basundi ( gu, બાસુંદી, kn, ಬಾಸುಂಡಿ, mr, बासुंदी, ta, பாசந்தி, te, బాసుంది) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name '' rabri''. It is often made on Hindu festivals such as Kali Chaudas and Bhaubeej (Bhai Dooj). Different styles of basundi are also prepared, such as ''sitaphal'' (custard apple) ''basundi'' and ''angoor basundi'' (basundi with smaller kinds of ''rasgullas''). Preparation Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, ''charoli'' and/or saffron are added. Basundi is preserved well after sugar is added. Sugar develops some acidity over a period of time. If it is excessive, then it can curdle the basundi. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asiatic Society Of Bangladesh
The Asiatic Society of Bangladesh is a non political and non profit research organisation registered under both Society Act of 1864 and NGO Bureau, Government of Bangladesh. The Asiatic Society of Bangladesh was established as the Asiatic Society of East Pakistan in Dhaka in 1952 by a number of Muslim leaders, and renamed in 1972. Ahmed Hasan Dani, a noted Muslim historian and archaeologist of Pakistan played an important role in founding this society. He was assisted by Muhammad Shahidullah, a Bengali linguist. The society is housed in Nimtali, walking distance from the Curzon Hall of Dhaka University, locality of Old Dhaka. Publications The society's publications include: * ''Banglapedia, the National Encyclopedia of Bangladesh'' (edition 2, 2012) * ''Encyclopedia of Flora and Fauna of Bangladesh'' (2010, 28 volumes) * ''Cultural Survey of Bangladesh, a documentation of the country's cultural history, tradition and heritage'' (2008, 12 volumes) * ''Children’s Banglapedia'', a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasgulla
Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of sugar. This is done until the syrup permeates the dumplings. The earliest evidence of rasagola can be found in the epic poem Dandi Ramayana which was composed by famous Odia poet Balarama Dasa in which he mentioned that rasagola is offered to Maa Laxmi by Lord Jagannath in a ritual called Niladri Bije. While it is near-universally agreed upon that the dessert originated in the eastern Indian subcontinent, the exact locus of origin is disputed between locations such as West Bengal, Bangladesh, and Odisha, where it is offered at the Puri Jagannath Temple. In 2016, the West Bengal government applied for a geographical indication (GI) tag for the variant called "Banglar rosogolla" (Bengali rasgulla) clarifying that the Bengal and Odisha varian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rangpur Division
Rangpur Division ( bn, রংপুর বিভাগ) is one of the Divisions in Bangladesh. It was formed on 25 January 2010, as Bangladesh's 7th division. Before that, it was under Rajshahi Division. The Rangpur division consists of eight districts. There are 58 Upazilas or subdistricts under these eight districts. Rangpur is the northernmost division of Bangladesh and has a population of 15,665,000 in the 2011 Census. The major cities of this new division are Rangpur, Saidpur and Dinajpur. Rangpur has well-known educational institutions, such as Carmichael College, Hajee Mohammad Danesh Science and Technology University, Rangpur Medical College, Rangpur Cadet College, Begum Rokeya University and Bangladesh Army University of Science and Technology, Saidpur. Mansingh, commander of Emperor Akbar, conquered part of Rangpur in 1575. Rangpur came completely under the Mughal empire in 1686. Mughalbasa and Mughalhat of Kurigram district still bear marks of the Mughal rule in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dhaka Division
Dhaka Division ( bn, ঢাকা বিভাগ, ''Ḑhaka Bibhag'') is an administrative division within Bangladesh. Dhaka serves as the capital city of the Dhaka Division, the Dhaka District and Bangladesh. The division remains a population magnet, covers an area of 20,508.8 km2 with a population in excess of 44 million, growing at 1.94% rate since prior count, compared with national average of 1.22%. However, national figures may include data skewing expatriation of male labor force as gender ratio is skewed towards females. Dhaka Division borders every other division in the country except Rangpur Division. It is bounded by Mymensingh Division to the north, Barisal Division to the south, Chittagong Division to the east and south-east, Sylhet Division to the north-east, and Rajshahi Division to the west and Khulna Divisions to the south-west. Administrative divisions Dhaka Division consisted before 2015 of four city corporations, 13 districts, 123 upazilas and 1,248 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rasmalai Dessert
Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali language, Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia language, Odia. It is popular in India, Bangladesh and Pakistan. The origin of the sweet is impossible to verify but there are several underlying stories. K.C. Das Grandsons claims that it was invented by K.C. Das in Kolkata. The Sen brothers of Comilla operating under the Matri Bhandar brand also claim to be the original maker of the dessert. Bangladesh has begun the process of registering geographical indication status for Comillar rasmalai. Origin and etymology It is believed to have originated somewhere in Eastern Indian subcontinent, presumably in the Bengal region. According to ''The Diner's Dictionary: Word Origins of Food and Drink'' published by Oxford University Press "The term comes from Hindi ''raś'' 'juice', and ''malai'' 'cream'. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kheer
Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. It is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. It is typically served as a dessert. Etymology The word ''kheer'' is derived from the Sanskrit word for milk, ''ksheer'' (क्षीर). Kheer is also the archaic name for sweet rice pudding. Origin Kheer was a part of the ancient Indian diet. According to the food historian K. T. Achaya, kheer or ''payas'', as it is known in southern India, was a popular dish in ancient India According to consensus in modern genetics, anatomically modern humans first arrived on the Indian subconti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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