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Bhaji
A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan, and Trinidad and Tobago, and it can be found for sale in street-side stalls, especially in '' tapris'' (Marathi: टपरी) (on streets) and ''dhabas'' ( Punjabi: ਢਾਬਾ) (on highways). It is also a common starter in Anglo-Indian cuisine across the United Kingdom. The Guinness World Record for the largest onion bhaji is held by one weighing made by Oli Khan and Team of Surma Takeaway Stevenage on the 4th of February 2020. Regional varieties Outside Southern and Western India, such preparations are often known as ''pakora''. Its variations include the chili bajji, potato bajji, onion bajji, plantain bajji and the bread bajji (or bread pakoda). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in Gujarat). Bonda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oli Khan
Oli Khan MBE, FRSA ( bn, অলি খান) is a British-Bangladeshi chef and restaurateur. Khan operates the restaurants Surma Takeaway and Spice Rouge in Stevenage. Khan and the team of Surma Takeaway Stevenage hold the Guinness World Record for cooking the largest onion bhaji. He received his MBE (Member of the British Empire) title at the Queen's Birthday Honours for 2020. Early life Khan grew up in the Sylhet region of northeastern Bangladesh. He moved to the UK in the late 1980s.''Curry Life'' His father served as a waiter in Britain and eventually became the owner of a curry house in . Career [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Restaurant
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 exchange, Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, Chili pepper, 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 Euro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakora
Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako, and chop. Etymology The word ''pakoṛā'' is derived from Sanskrit पक्ववट ''pakvavaṭa'', a compound of ''pakva'' ('cooked') and '' vaṭa'' ('a small lump') or its derivative ''vaṭaka'', 'a round cake made of pulse fried in oil or ghee'. Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap , which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ. However, in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakora
Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako, and chop. Etymology The word ''pakoṛā'' is derived from Sanskrit पक्ववट ''pakvavaṭa'', a compound of ''pakva'' ('cooked') and '' vaṭa'' ('a small lump') or its derivative ''vaṭaka'', 'a round cake made of pulse fried in oil or ghee'. Some divergence of transliteration may be noted in the third consonant in the word. The sound is a hard 'da' in the Telugu language and the 'ra' sound would be an incorrect pronunciation. The sound is the retroflex flap , which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter ڑ. However, in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western India
Western India is a loosely defined region of India consisting of its western part. The Ministry of Home Affairs in its Western Zonal Council Administrative division includes the states of Goa, Gujarat, and Maharashtra along with the Union territory of Dadra and Nagar Haveli and Daman and Diu, while the Ministry of Culture and some historians also include the state of Rajasthan. The Geological Survey of India includes Maharashtra but excludes Rajasthan whereas Ministry of Minority Affairs includes Karnataka but excludes Rajasthan. Madhya Pradesh is also often included and Haryana, western Uttar Pradesh and southern Punjab are sometimes included. Western India may also refer to the western half of India, i.e. all the states west of Delhi and Chennai, thus also including Punjab, Kerala and surrounding states. The region is highly industrialised, with a large urban population. Roughly, western India is bounded by the Thar Desert in the north, the Vindhya Range in the east and no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fritter
A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been Batter (cooking), battered or breading, breaded, or just a portion of dough without further ingredients, that is deep-frying, deep-fried. Fritters are prepared in both sweet and savory varieties. Etymology The 1854 edition of ''An American Dictionary of the English Language'' by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". Varieties Africa West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. South Africa Pumpkin fritters, served with cinnamon sugar at any time of day, are popular in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gujarati Cuisine
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical '' Gujarati thali'' consists of '' rotli'', '' dal'' or ''curry'', rice, and ''shaak'' (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The ''thali'' will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as moong, black eyed beans etc., a snack item (''farsaan'') like dhokla, pathra, samosa, fafda, etc. and a sweet (''mishthaan'') like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family's tastes as well as the region of Gujarat to which they belong. North Gujarat, Kathiawad, Kachchh, Central Gujarat and South Gujarat are the five major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously. Despite easy access to plentiful seafood, Gujarat is prim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Pakora
Bread pakora is an Indian and Pakistani fried snack (''pakora'' or fritter). It is also known as ''bread bhaji'' (or ''bajji''). A common street food, it is made from bread slices, gram flour, and spices among other ingredients. The snack is prepared by dipping triangular bread slices in spicy gram flour batter and frying them. Stuffing such as mashed potatoes is common. It can be deep-fried or pan-fried, and is served with chutneys or ketchup Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among o .... Preparation Bread pakora is made by frying a slice of bread in a spiced batter. The batter is made by mixing gram flour and spices. The bread is then dipped into the batter and fried. When one side is golden-brown, the bread is flipped and fried on the other side. Bread pakora is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamil Cuisine
Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been since ancient times. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes Rice, sambar, curd, kuzhambu, and rasam. Typical meals (a typical meal), along with other Tamil dishes are served on a banana leaf (vaazhai illai), which adds flavor. Puddings such as payasam are eaten first. Coffee and tea are the staple drinks. "Virundhu" refers to the core elements of Tamil cuisine offered to the g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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