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Tunde Ke Kabab
Tunde Ke Kabab, also known as Buffalo meat galouti kebab, is a dish made out of minced meat which is popular in Lucknow, India. It is part of Awadhi cuisine. It is said to incorporate 160 spices. Ingredients include finely minced Goat meat, plain yogurt, garam masala, grated ginger, crushed garlic, ground cardamom, powdered cloves, melted ghee, dried mint, small onions cut into rings, vinegar, saffron, rose water, sugar, lime. Tunde ke kabab were introduced to the Nawab of Awadh Wajid Ali Shah. Lucknow’s iconic eating joint Tunday Kababi, started in 1905, is famous for serving buffalo meat galouti kebab. Origin During the 17th century, in the Awadh state under the Mughals in Northern India, one of the members related to the Nawabs of Awadh The Nawab of Awadh or the Nawab of Oudh was the title of the rulers who governed the state of Awadh (anglicised as Oudh) in north India during the 18th and 19th centuries. The Nawabs of Awadh belonged to a dynasty of Persian origin ... [...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] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desi Cuisine
Cuisine of the Indian subcontinent includes the cuisines from the Indian subcontinent comprising the traditional cuisines from Bangladesh, Bhutan, India, the Maldives, Nepal, Pakistan and Sri Lanka. Staples and common ingredients Chapati, a type of flat bread, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, and beans. Foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in cuisines from the Indian subcontinent. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish, chicken and beef. Beef i ... [...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] |
North Indian Cuisine
North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of North Indian cuisine include: *Awadhi cuisine *Bhojpuri cuisine *Bihari cuisine *Cuisine of Kashmir *Kumaoni cuisine *Mughlai cuisine *Punjabi cuisine *Rajasthani cuisine *Cuisine of Uttar Pradesh North Indian cuisine has strong Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...n influences as compared to its southern or eastern counterparts.''The Cuisine of North Ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nawab Of Awadh
The Nawab of Awadh or the Nawab of Oudh was the title of the rulers who governed the state of Awadh (anglicised as Oudh) in north India during the 18th and 19th centuries. The Nawabs of Awadh belonged to a dynasty of Persian origin from Nishapur, Iran.''Encyclopædia Iranica'' R. B. Barnett In 1724, Nawab Saadat Ali Khan I, Sa'adat Khan established the Oudh State with their capital in Faizabad and Lucknow. History The Nawabs of Awadh were semi-autonomous rulers within the fragmented polities of Mughal India after the death in 1707 of Aurangzeb. They fought wars with the Peshwa, the Battle of Bhopal (1737) against the Maratha Confederacy (which was opposed to the Mughal Empire), and the Battle of Karnal (1739) as courtiers of the "Great Moghul". The Nawabs of Awadh, along with many other Nawabs, were regarded as members of the nobility of the greater Mughal Empire. They joined Ahmad Shah Durrani during the Third Battle of Panipat (1761) and restored Shah Alam II ( and 1788 ... [...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] |
Oudh State
The Oudh State (, also Kingdom of Awadh, Kingdom of Oudh, or Awadh State) was a princely state in the Awadh region of North India until its annexation by the British in 1856. The name Oudh, now obsolete, was once the anglicized name of the state, also written historically as Oudhe. As the Mughal Empire declined and decentralized, local governors in Oudh began asserting greater autonomy, and eventually Oudh matured into an independent polity governing the fertile lands of the Central and Lower Doab. With the British East India Company entering Bengal and decisively defeating Oudh at the Battle of Buxar in 1764, Oudh fell into the British orbit. The capital of Oudh was in Faizabad, but the Company’s Political Agents, officially known as "Residents", had their seat in Lucknow. At par existed a Maratha embassy, in the Oudh court, led by the Vakil of the Peshwa, until the Second Anglo-Maratha War. The Nawab of Oudh, one of the richest princes, paid for and erected a Resi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wajid Ali Shah
Mirza Wajid Ali Shah ( ur, ) (30 July 1822 – 1 September 1887) was the eleventh and last King of Awadh, holding the position for 9 years, from 13 February 1847 to 11 February 1856. Wajid Ali Shah's first wife was Alam Ara who was better known as Khas Mahal () because of her exquisite beauty. She was one of two Nikahi wives. His second wife, Muhammadi Khanum, better known as the Begum Hazrat Mahal, rose against the British East India Company during the Indian Rebellion of 1857 as the regent of Awadh. His kingdom, long protected by the East India Company (EIC) under treaty, was annexed by the EIC on 11 February 1856, two days before the ninth anniversary of his coronation. The Nawab was exiled to Garden Reach in Metiabruz, then a suburb of Kolkata, where he lived out the rest of his life on a generous pension. He was a poet, playwright, dancer and great patron of the arts. He is widely credited with the revival of Kathak as a major form of classical Indian dance. As a King ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...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] |
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