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Kati Roll
A kati roll (sometimes spelt kathi roll; bn, কাঠি রোল) is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of ''kati roll''. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a ''kati roll''. In native Bengali, the word roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as ''roll''. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants. History The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. There are many sto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kolkata
Kolkata (, or , ; also known as Calcutta , the official name until 2001) is the capital of the Indian state of West Bengal, on the eastern bank of the Hooghly River west of the border with Bangladesh. It is the primary business, commercial, and financial hub of Eastern India and the main port of communication for North-East India. According to the 2011 Indian census, Kolkata is the seventh-most populous city in India, with a population of 45 lakh (4.5 million) residents within the city limits, and a population of over 1.41 crore (14.1 million) residents in the Kolkata Metropolitan Area. It is the third-most populous metropolitan area in India. In 2021, the Kolkata metropolitan area crossed 1.5 crore (15 million) registered voters. The Port of Kolkata is India's oldest operating port and its sole major riverine port. Kolkata is regarded as the cultural capital of India. Kolkata is the second largest Bengali-speaking city after Dhaka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread ( tandyr nan). The spelling ''naan'' has been recorded as being first attested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Fast Food
The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever-alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate. In the fast-food version, a plate already arranged with a variety of cooked vegetables and curries along with a fixed quantity of rice and Indian flatbreads is handed out across the counter against a prepaid coupon. The curries and breads vary ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of Kolkata
The culture of Kolkata concerns the music, art, museums, festivals, and lifestyle within Kolkata. It is the former capital of India and, , the capital of the Indian state of West Bengal. Geir Heierstad writes that Bengalis tend to have a special appreciation for art and literature. Cited by: Arts The city has a long tradition of commercial theatres and group theatres. As opposed to commercial theatres, group theatres usually do not have any profit making agenda. Group theatre activists use the proscenium stage to portray some social message. The commercial theatres of the city, however, has been declining in popularity since the 1980s, and only a handful of commercial theatre productions are made, as of 2009. Notable group theatres include the Little Theatre Group, Gandharba, Calcutta Theatre, Nandikar, Bahurupee etc. and movements like the Indian People's Theatre Association (IPTA). Famous drama and theatrics personalities include Ajitesh Bandyopadhyay, Utpal Dutta, Ru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taco Bell
Taco Bell is an American-based chain of fast food restaurants founded in 1962 by Glen Bell (1923–2010) in Downey, California. Taco Bell is a subsidiary of Yum! Brands, Inc. The restaurants serve a variety of Mexican-inspired foods, including tacos, burritos, quesadillas, nachos, novelty and speciality items, and a variety of "value menu" items. , Taco Bell serves over customers each year, at 7,072 restaurants, more than 93 percent of which are owned and operated by independent franchisees and licensees. PepsiCo purchased Taco Bell in 1978, and later spun off its restaurants division as Tricon Global Restaurants, which later changed its name to Yum! Brands. History Taco Bell was founded by Glen Bell, an entrepreneur who first opened a hot dog stand called Bell's Drive-In in San Bernardino, California, in 1948. Bell watched long lines of customers at a Mexican restaurant called the Mitla Cafe, located across the street, which became famous among residents for its hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Szechuan Cuisine
Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of Sichuan pepper. Some examples are Kung Pao chicken and Yuxiang shredded pork. There are many local variations within Sichuan Province and the neighbouring Chongqing Municipality, which was part of Sichuan Province until 1997. Four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong and Buddhist vegetarian style. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. History Sichuan in the Middle Ages welcomed Middle Eastern crops, such as broad beans, sesame and walnuts. Since the 16th century, the list of major crops in Sichuan has even been len ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paneer
Paneer (), also known as ponir () is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Etymology The word ''paneer'' entered English from Persian () 'cheese', which comes from Old Iranian. Armenian (), Azerbaijani , Turkish and Turkmen , all derived from Persian , also refer to cheese of any type. History The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaat Masala
Chaat masala, also spelled chat masala, is a powder spice mix, or masala, originating from South Asia, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder. Garam masala is optional. Uses Beyond its use in preparing chaat, chaat masala finds uses in Indian fruit salads made with papaya, sapodilla, apples and bananas. Chaat masala is also sprinkled on potatoes, fruit, egg toasts and regular salads in India. Spice brands market an alternate spice mix called fruit chaat masala, which contains less cumin, coriander, and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on chopped-up fruit or fresh vegetables (such as raw white radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sigri (stove)
A Sigri is a stove used for cooking, especially in North India. The fuel used is usually coal, dried cow dung and wood Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of lignin ..., therefore it is principally used by those who cannot afford liquefied petroleum gas stoves. Sigris are also used during winters for warmth. 250px, Food being cooked on a sigri Manufacture A traditional Sigri is made from a steel cylinder by cutting a small hole in the side wall (to be used when lighting the stove). Then, several thin iron rods are pushed through the walls about seven centimetres below the upper opening, to form a mesh. The walls and the interior are covered with approximately an inch of clay, which acts as an insulator. Lighting Lighting a Sigri requires a substantial amount of effort. First, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tava
A tava(h) / tawa(h) (mainly on the Indian subcontinent), saj (in Arabic), sac (in Turkish) and other variations and combinations thereof, is a metal-made cooking utensil. The tawa is round and can be flat, but more commonly has a curved profile, and while the concave side can be used as a wok or frying pan, the convex side is used for cooking flatbreads and pancakes. The Indian tawa might have a handle or not, and it can be made of cast iron or aluminium, or of carbon steel. The utensil may be enameled or given a non-stick surface. The tawa and saj are used in the cuisines of South, Central, and West Asia, as well as of the Caucasus and the Balkans. The tawa is also used in Indo-Caribbean cuisine. Names by region Taaba, Tava, tawa In Iran the Persian word ''tāve'' () is used which is derived from Persian word taaba which means something that is curved or tempered. The root word taab in Persian is a verb which means to bend or temper or curve (but see here-below for the u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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