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Jhalmuri
Jhalmuri (Bengali: ঝালমুড়ি) is a kind of puffed rice which is prepared with many spices.

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Indian Subcontinent
The Indian subcontinent, is a southern region and peninsula of Asia, mostly situated on the Indian Plate and projecting southwards into the Indian Ocean from the Himalayas
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia
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Oil
An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (does not mix with water, literally "water fearing") and lipophilic (mixes with other oils, literally "fat loving"). Oils have a high carbon and hydrogen content and are usually flammable and surface active. The general definition of oil includes classes of chemical compounds that may be otherwise unrelated in structure, properties, and uses. Oils may be animal, vegetable, or petrochemical in origin, and may be volatile or non-volatile. They are used for food (e.g., olive oil), fuel (e.g., heating oil), medical purposes (e.g., mineral oil), lubrication (e.g. motor oil), and the manufacture of many types of paints, plastics, and other materials
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense). The name "wild onion" is applied to a number of Allium species, but A. cepa is exclusively known from cultivation
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Chili Pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli Nahuatl pronunciation: [ˈt͡ʃiːli] (About this sound listen)) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes
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Tomato
The tomato (see pronunciation) is the edible, often red, vegetable of the plant Solanum lycopersicum, commonly known as a tomato plant. The plant belongs to the nightshade family, Solanaceae. The species originated in western South America. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word "tomate", from which the English word tomato derived. Its use as a cultivated food may have originated with the indigenous peoples of México. The Spanish discovered the tomato from their contact with the Aztec peoples during the Spanish colonization of the Americas, then brought it to Europe, and, from there, to other parts of the European colonized world during the 16th century. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks
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Salt
Table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. Some of the earliest evidence of salt processing dates to around 8,000 years ago, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period
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Bengali Language
Bengali (/bɛŋˈɡɔːli/), also known by its endonym Bangla (বাংলা [ˈbaŋla]), is an Indo-Aryan language primarily spoken by the Bengalis in South Asia. It is the official and most widely spoken language of Bangladesh and second most widely spoken of the 22 scheduled languages of India, behind Hindi
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Bengal
Bengal (/bɛŋˈɡɔːl/; Bengali: বাংলা/বঙ্গ, lit. 'Bānglā/Bôngô' [bɔŋgo]) is a geopolitical, cultural and historical region in Asia, which is located in the eastern part of the Indian subcontinent at the apex of the Bay of Bengal. Geographically, it is made up by the Ganges-Brahmaputra delta system, the largest such formation in the world; along with mountains in its north bordering the Himalayan states of Nepal and Bhutan and east bordering Burma. Politically, Bengal is divided between the sovereign Republic of Bangladesh, which covers two thirds of the region, and West Bengal which is now part of India. In 2011, the population of Bengal was estimated to be 250 million, making it one of the most densely populated regions in the world. An estimated 160 million people live in Bangladesh, while 91.3 million people live in West Bengal
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Fish
Tetrapods
Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. They form a sister group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term "fish" is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology
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List Of Indian Dishes
This is a list of Indian dishes. Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions
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Bengali Cuisine
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