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Street Food Of Mumbai
Street food of Mumbai is the food sold by hawkers from portable market stalls in Mumbai. It is one of the characteristics of the city. The city is known for its distinctive street foods. Although street food is common all over India, street food in Mumbai is noted because people from all economic classes eat on the roadside almost round the clock and it is sometimes felt that the taste of street food is better than restaurants in the city. Many Mumbaikars like a small snack on the road in the evening. People of Mumbai cutting across barriers of class, religion, gender and ethnicity are passionate about street food. Street food vendors are credited by some for developing the city's food culture. Street food in Mumbai is relatively inexpensive as compared to restaurants and vendors tend to be clustered around crowded areas such as colleges and railway stations. Variety Mumbai being the capital (and the largest urban area) of Maharashtra is dominated by Maharashtrian food. Vada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine-Chaat-Bhelpuri-01
Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asian ethnic groups, referring to people of the Indian subcontinent, as well as the greater South Asia region prior to the 1947 partition of India * Anglo-Indians, people with mixed Indian and British ancestry, or people of British descent born or living in the Indian subcontinent * East Indians, a Christian community in India Europe * British Indians, British people of Indian origin The Americas * Indo-Canadians, Canadian people of Indian origin * Indian Americans, American people of Indian origin * Indigenous peoples of the Americas, the pre-Columbian inhabitants of the Americas and their descendants ** Plains Indians, the common name for the Native Americans who lived on the Great Plains of North America ** Native Americans in the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of ''sandwich''; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. In Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but exclud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Free Press Journal
''The Free Press Journal'' is an Indian English-language daily newspaper that was established in 1928 by Swaminathan Sadanand, who also acted as its first editor. First produced to complement a news agency, the Free Press of India, it was a supporter of the Independence movement. It is published in Mumbai, India. History The founder editor was Swaminathan Sadanand. It was founded in 1928 to support Free Press of India, a news agency that dispatched "nationalist" news to its subscribers. In the colonial context, Colaco describes it as "an independent newspaper supporting nationalist causes". She quotes Lakshmi as saying that "The nationalist press marched along with the freedom fighters". It played a significant role in mobilising sympathetic public opinion during the independence movement. Notable former employees Among its founders was Stalin Srinivasan who founded ''Manikkodi'' in 1932. Bal Thackeray worked as a cartoonist for the newspaper until being removed from the job ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vigna Aconitifolia
''Vigna aconitifolia'' is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume. Moth bean is a creeping annual herbaceous plant which grows to approximately 40 cm high. Yellow flowers on its hairy and densely packed branches develop into yellow-brown pods, 2 to 3 inches in lengthBrink, M. & Jansen, P.C.M., 2006. Vigna aconitifolia (Jacq.) Maréchal. nternetRecord from PROTA4U. Brink, M. & Belay, G. (Editors). PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. . Accessed 15 November 2013. The seeds of these pods contain approximately 22–24% protein.Stevens, J. (1994). Bean, Moth —Vigna aconitifolia (Jacq.) Marechal (HS554). Gainesville: University ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asia Times
''Asia Times'' (), formerly known as ''Asia Times Online'', is a Hong Kong-based English language news media publishing group, covering politics, economics, business, and culture from an Asian perspective. ''Asia Times'' publishes in English and simplified Chinese. History The Hong Kong website is a direct descendant of the Bangkok-based print newspaper that was launched in 1995 and closed in mid-1997. ''Asia Times Online'' was created early in 1999 as a successor in "publication policy and editorial outlook" to the print newspaper ''Asia Times'', owned by Sondhi Limthongkul, a Thai media mogul and leader of the People's Alliance for Democracy, who later sold his business. The new publishing company is Asia Times Holdings Limited, incorporated and duly registered in Hong Kong. Many reporters from the ''Asia Times'' print edition continued their careers as journalists, and a group of those contributors created ''Asia Times Online'' as a successor to the ''Asia Times''. The wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Chinese Cuisine
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct fusion culinary style that combines aspects of both Indian and Chinese foods and flavours. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with the Chinese of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit the tastes of the Indians in order for Chinese food sellers to keep earning money from the Indians. Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. This idea of flavou ... [...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] |
Omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dosa (food)
A dosa, also called dosai, dosey, or dosha, is a thin pancake in South Indian cuisine made from a fermented batter of ground black lentils and rice. Dosas are popular in South Asia as well as around the world. Dosas are served hot, often with chutney and sambar. History Dosas originated in South India, but its precise geographical origins are unknown. According to historian P. Thankappan Nair, dosa originated in the town of Udupi in present-day Karnataka. However, according to food historian K. T. Achaya, references in the Sangam literature suggest that dosa was already in use in the ancient Tamil country around the 1st century. Achaya states that the earliest written mention of dosa appears in literature of present-day Tamil Nadu, in the 8th century, while the earliest mention of dosa in the Kannada literature appears a century later. In popular tradition, the origin of the dosa is linked to Udupi, probably because of the dish's association with Udupi restaurants. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idli
Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Idli has several variations, including rava idli, which is made from semolina. Regional variants include '' sanna'' of Konkan. History A precursor of the modern idli is mentioned in several ancient Indian works. ''Vaddaradhane'', a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, ''Lokopakara'' (1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
