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Saraswat Cuisine
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat Brahmin subsects and within the Konkan-Canara region. Konkani cuisine originally hails from the Konkan region including Uttara Kannada, Udupi district, Dakshina Kannada, Damaon, and Goa, India. Konkani cuisine is popular served in many restaurants throughout the western coast of India, and especially in the cities of Bombay and Bangalore. Each variation has its unique flavour and makes uses of different vegetables and fruits available in the region. Konkani cuisine is usually pesco-vegetarian, except ''acharyas'' and ''purohits'' who follow a strictly saatvik vegetarian diet. According the Konkani folklore, fish, meats are regarded as sea vegetables. Historically, they have refrained from eating any terrestrial animals in general. Lacto-vegetarian Saraswat cuisine Their curries use a lot of coconut, coconut oil, tamarind, k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saraswat Brahmin
The Saraswat Brahmins are Hindu Brahmins, who are spread over widely separated regions spanning from Kashmir in North India to Konkan in West India to Kanara (coastal region of Karnataka) and Kerala in South India. The word ''Saraswat'' is derived from the Rigvedic Sarasvati River. Most of Sarswat Brahmins are on Rajasthan north side, Haryana south side and most places on Punjab. Classification Saraswats Brahmins are classified under the Pancha Gauda Brahmin classification of the Brahmin community in India. In Western and South India, along with the Chitpavan, Karhades (including Padhyes, Bhatt Prabhus), and Konkani-speaking Saraswat Brahmins are referred to as Konkani Brahmins, which denotes those Brahmin sub-castes of the Konkan coast which have a regional significance in Maharashtra and Goa. Based on Veda and Vedanta In Western and South India, The Saraswat Brahmins are Rigvedi Brahmins and they follow Ashwalayana Sutra and are of Shakala Shaka Saraswat Brahmins are divide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Leaves
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetarian
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient animal life. Such ethical motivations have been codified under various religious beliefs as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, taste-related, or relate to other personal preferences. There are many variations of the vegetarian diet: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. As the strictest of vegetarian diets, a vegan diet excludes all animal products, and can be accompanied by ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sattva
Sattva (Sanskrit: सत्त्व, meaning ''honesty'') is one of the three guṇas or "modes of existence" (tendencies, qualities, attributes), a philosophical and psychological concept understood by the Samkhya school of Hindu philosophy.James G. Lochtefeld, "Sattva", in ''The Illustrated Encyclopedia of Hinduism'': A–M, Vol. 2, Rosen Publishing, , p. 608 The other two qualities are ''rajas'' (passion and activity) and '' tamas'' (destruction, chaos). ''Sattva'' is the quality of goodness, positivity, truth, serenity, balance, peacefulness, and virtuousness that is drawn towards Dharma and '' Jnana'' (knowledge).Ian Whicher (1998), ''The Integrity of the Yoga Darśana'', State University of New York Press, pp. 86–87, 124–125, 163–167, 238–243 Hinduism In Samkhya philosophy, a is one of three "tendencies, qualities": sattva, rajas and tamas. This category of qualities has been widely adopted by various schools of Hinduism for categorizing behavior and natural phe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maharashtra
Maharashtra (; , abbr. MH or Maha) is a states and union territories of India, state in the western India, western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the List of states and union territories of India by population, second-most populous state in India and the second-most populous country subdivision globally. It was formed on 1 May 1960 by splitting the bilingual Bombay State, which had existed since 1956, into majority Marathi language, Marathi-speaking Maharashtra and Gujarati language, Gujarati-speaking Gujarat. Maharashtra is home to the Marathi people, the predominant ethno-linguistic group, who speak the Marathi language, Marathi language, the official language of the state. The state is divided into 6 Divisions of Maharashtra, divisions and 36 List of districts of Maharashtra, districts, with the state capital being Mumbai, the List of million-plus urban agglomerations in India, most populous urban area in India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paratha
Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. ''Paratha'' is an amalgamation of the words ''parat'' and ''atta'', which literally means layers of cooked dough. Alternative spellings and names include ''parantha'', ''parauntha'', ''prontha'', ''parontay'', ''paronthi'' ( Punjabi), ''porota'' (in Bengali), ''paratha'' (in Odia, Hindi), ''palata'' (; in Myanmar), ''porotha'' (in Assamese), ''forota'' (in Sylheti), ''farata'' (in Mauritius and the Maldives), ''roti canai'', ''prata'' (in Southeast Asia), ''paratha'', ''buss-up shut'', ''oil roti'' (in the Anglophone Caribbean). History The Hindi/Urdu word ''paratha'' is derived from Sanskrit (S. पर, or परा+स्थः, or स्थितः). Recipes for various stuffed whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ''roshi,'' is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a ''parat'', and are cooked on a ''tava'' (flat skillet).Nandita Godbole, 2016Roti: Easy Indian Breads & SidesChitra Agrawal, 2017Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn page 35. It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puri
Puri () is a coastal city and a Nagar Palika, municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as ''Sri Jagannatha Dhama'' after the 12th-century Jagannath Temple (Puri), Jagannath Temple located in the city. It is one of the original Char Dham pilgrimage sites for Hindus. Puri is known by several names since the ancient times, and was locally known as "Sri Kshetra" and the Jagannath temple is known as "Badadeula". Puri and the Jagannath Temple were invaded 18 times by Muslim rulers, from the 7th century AD till the early 19th century with the objective of looting the treasures of the temple. Odisha, including Puri and its temple, were part of British India from 1803 till India attained independence in August 1947. Even though princely states do not exist in India today, the heirs of the House of Gajapati still perform the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Bread
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flat breads from northern India are unleavened and made primarily from milled flour, usually atta or maida, and water. Some flatbreads, especially paratha, may be stuffed with vegetables and layered with either ghee or butter. In Maharashtra and Karnataka, breads are also made from grains like jowar (''Sorghum bicolor''), ragi (''Eleusine coracana'') and bajra (pearl millet), and is called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice. Popular varieties include dosa, appam, and uttapam. Popular flatbreads include rice rotis and ragi rotis. Most Indian breads make use of the yeast spores in the atmosphere for fermentation. Preparation In northern India, a dough of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goan Catholic Cuisine
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by the Saraswat, Konkani, Portuguese, South Indian, and British cuisines. Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc. Non-vegetarian Goan Catholic cuisine has distinct Portuguese influence as can be seen in the ''Assado de Porco'', a famous pork roast crackling dish served as the centrepiece at wedding dinners, the ''Sarapatel'' and '' Cabidela'' (a dish where fresh pig's blood is stirred into the pork delicacy). The curries use a lot of spices and vinegar. ''Xit Kodi'' (Xit – parboiled or red rice; Kodi – fish curry) forms the staple food of the community. Other popular Portuguese influenced delicacies are ''Chouriço'' (pork sausage), ''Vindalho'', ''Peixe Recheado'', and ''Xacuti''. The '' Chamu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udupi Cuisine
Udupi cuisine is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. Udupi cuisine is strictly vegetarian and has its origin in the Udupi Sri Krishna Matha founded by Madhvacharya. The cuisine was developed by Madhva Brahmins to offer different kinds of food to Lord Krishna at Udupi Krishna Temple. Hence, Udupi cuisine is also synonymously known as Madhwa cuisine. Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. The famous dosa (thick crisp pancakes, plain or masala when stuffed with potatoes) is said to have originated from this cuisine. Following the tradition of ''chaaturmasa vrata'', which is a restriction of certain food ingredients in a certain period or season, may have led to the innovation of a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
