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Breakfast
Akuri
Akuri is a spicy scrambled egg dish eaten in parsi cuisine of india. akuri is cooked until almost runny; the eggs are never overcooked. the main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. akuri is traditionally eaten with pav or double roti (types of indian bread). a less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. this dish supposedly originated from the city of bharuch in gujarat, hence the name. egg bhurji is a similar egg dish eaten in many parts of the indian subcontinent. connoisseurs of these indian scrambled egg varieties would argue that egg bhurjee and akuri are almost identical but distinct in taste.
Aleti paleti
Offal in a spicy masala, for example, goat, mutton or chicken liver, kidneys, spleen, gizzards
Main
Bai
Soup with vegetables, bamboo, rice, may also be made with meat such as pork
Dessert, Sweet
Barfi
Barfi, barfee, borfi or burfi is a dense milk-based sweet from the indian subcontinent. the name comes from the hindustani (originally persian) word barf, which means snow. common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). milk powder and sugar are the main ingredients of barfi. the ingredients are cooked in a vessel until the mixture solidifies. the mixture is then transferred to a shallow pan and cooled. finally, it is cut into squares, diamonds, or circular shapes and served. in addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. it comes in various colours and textures. barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. it is served at both informal and formal events.
Basundi
Basundi (gujarati: બાસુંદી, kannada: ಬಾಸುಂಡಿ, marathi: बासुंदी, tamil: பாசந்தி, telugu: బాసుంది) is an indian sweet mostly in maharashtra, gujarat, andhra pradesh, telangana, tamil nadu and karnataka. it is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. in north india, a similar dish goes by the name rabri. it is often made on hindu festivals such as kali chaudas and bhaubeej (bhai dooj). different styles of basundi are also prepared, such as sitaphal (custard apple) basundi and angoor basundi (basundi with smaller kinds of rasgullas).
Drink
Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.
Bheja na cutlets
Brain cutlets or fritters, made with goat, lamb
Side, Snack, Appetizer
Bhel puri
Bhelpuri is a savoury snack originating from india, and is also a type of chaat. it is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.bhel is often identified as a 'beach snack', strongly associated with the beaches of mumbai, such as chowpatty or juhu. one theory for its origin is that it was invented at a restaurant called vithal near victoria terminus. according to another theory, bhelpuri was conceived by the city's gujarati community, who made it by adding complex flavours to the simple north indian chaat. gujarati housewives began making it, and invented several varieties like the pakodi puri, and as it spread in popularity so many different communities like the mangaloreans and sindhis made their own versions.the original mumbai recipe has spread to most parts of india, where it has been modified to suit local food availability. dry bhel is made from bhadang, a spicy namkeen from western maharashtra, and is consumed after garnishing with onions, coriander and lemon juice. the bengali variant of bhelpuri is called jhalmuri (meaning "spicy puffed rice"). a native mangalore variant of bhelpuri is known as churumuri or churmuri in mangalore.
Bombay duck
Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili and boomla is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).
Bullet chicken
A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.
Butter chicken
Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.
Butter garlic crab
Butter garlic prawns
Chaat
Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.
Chokha
Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)
Chole bhature
Chole bhature (hindi: छोले भटूरे) is a food dish popular in the northern areas of the indian subcontinent. it is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida. although it is known as a typical punjabi dish, there are varied claims around the origin of dish. chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. it can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.
Coconut water
Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.
Coconut water with vodka
Cozido à Portuguesa
Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) or portuguese stew is a type of cozido, traditional portuguese boiled meal. numerous regional variations exist throughout portugal, and the dish is considered part of the portuguese heritage, as well as one of the national dishes of portugal.
Crab
Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.
Egg paratha
Flatbread filled with a savory egg mixture
Feni
Feni (misspelt fenno or fenny, indo-portuguese; fénnim) is a spiritous liquor indigenous to the state of goa, india. the two most popular types of feni are cashew feni and coconut feni, depending on the ingredients; however, other varieties and newer blends are also sold by distillaries. the small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners, and flavour elements of the juice from which it was produced. the word feni is derived from the sanskrit word phena, in naagri konkani; फेन or फेण & in romi konkani; fenn; which means "froth"; thought to come from the bubbles that form when the liquor is shaken inside a bottle or poured into a glass. it is generally accepted that coconut feni (palm toddy) was produced before it, and feni followed the same process until distillation was introduced by europeans. coconut palms are abundant along the western coastline of the konkan region in south asia/ india, whereas the cashew tree was an exotic species of crops, imported by the portuguese in goa and bombay, from what was colonial brazil in south america. there is ambiguity about when and who first produced a fermented beverage of cashew fruits, to make the distilled spirit of feni. the feni consumed in southern goa is generally of higher alcohol content (43–45% abv) as compared to the feni produced in northern goa. commercially packaged feni is available at 42.8% abv.
Fish
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.
Fish curry
Fish cooked in a sauce or gravy with spices
Fish koliwada
Spicy fried fish
Gajar ka halwa
Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding from the indian subcontinent. it is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar, cardamom and then cooking while stirring regularly. it is often served with a garnish of almonds and pistachios. the nuts and other items used are first sautéed in ghee, a type of clarified butter from the indian subcontinent.the dessert is traditionally eaten during all of the festivals in india, mainly on the occasion of diwali, holi, eid al-fitr and raksha bandhan. it is served hot during the winter.
Ice gola
Frozen fruit slush pops, many different flavors
Jalebi
Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.
Kaju shake
Cashew milkshake
Kathi roll
A kati roll (sometimes spelt kathi roll; bengali: কাঠি রোল) is a street-food dish originating from kolkata, west bengal. 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 kati 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, kathi roll has become popular fast food found in indian take-out restaurants.
Keema
Minced meat curry, made with mutton, chicken, lamb, peas, potatoes
King mackerel
The king mackerel (scomberomorus cavalla) or kingfish, is a migratory species of mackerel of the western atlantic ocean and gulf of mexico. it is an important species to both the commercial and recreational fishing industries.
Laddu
Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.
Lapsi
Sweet cracked wheat porridge
Lobster
Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.
Moong dal halwa
A sweet yellow lentil dish with saffron, cardamom and ghee
Palm wine
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. it is known by various names in different regions and is common in various parts of africa, the caribbean, south america, south asia, southeast asia and micronesia. palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.
Papdi chaat
Papri chat or papri chaat (iso: pāpṛī cāṭ) is a popular traditional fast food and street food from the indian subcontinent, probably in india, bangladesh and pakistan. many various additional dishes throughout india are also referred to as papri chat. some restaurants in the united states serve the traditional version of the dish.
Paratha
Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, 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, malayalam), palata (pronounced [pəlàtà]; 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).
Patra
Seasoned colocasia (taro) leaves that are rolled, sliced and fried or steamed, similar to patrode in karnataka
Pav
Wheat bread rolls, often served with curry, introduced by the portuguese
Pav bhaji
Pav bhaji (marathi : पाव भाजी) is a fast food dish from india consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). its origins are in the state of maharashtra.
Pitaya
A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the americas. pitaya usually refers to fruit of the genus stenocereus, while pitahaya or dragon fruit refers to fruit of the genus selenicereus (formerly hylocereus), both in the family cactaceae. dragon fruit is cultivated in peru, mexico, south asia, southeast asia, east asia, the united states, the caribbean, australia, mesoamerica and throughout tropical and subtropical regions of the world.
Puri
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.
Rice
Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.
Roti
Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.
Rotli
Saag
Saag (hindustani: [ˈsɑːg]), also spelled sag or saga, is a indian leaf vegetable dish eaten with bread such as roti or naan, or in some regions with rice. saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as chhena. saag is common in the state of odisha, where it is eaten with pakhala. in the shree jagannath temple of puri, saag is one of the dishes offered to jagannath as part of mahaprasad. saag is also common in west bengal and other regions of north india, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour. saag gosht or hariyali maans (spinach and mutton) is a common dish in north indian state of haryana.
Sadhya
Sadya (malayalam: സദ്യ) is a platter of kerala origin and of importance to all malayalis, consisting of a variety of traditional vegetarian platters usually served on a banana leaf in kerala as lunch. sadya means banquet in malayalam. sadya is typically served as a traditional platter for onam, the state festival of kerala, vishu.
Seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).
Silver pomfret
Silver pomfret or white pomfret (pampus argenteus) is a species of butterfish that lives in coastal waters off the middle east, south asia, and southeast asia. the species now also occurs in the mediterranean, having colonized it as part of lessepsian migration through the suez canal. fish of this family are characterized by their flat bodies, forked tail fins, and long pectoral fins.silver pomfrets are usually silver/white in color, with few small scales. they can grow up to a range of 4–6 kg (8–13 lb). however, due to overfishing, specimens weighing less than 1 kg (2 lb) are more commonly seen. the silver pompano should not be mistaken for the florida pompano (trachinotus carolinus), which is a jackfish found off the coast of florida in the gulf of mexico, and neither should be confused with true pomfrets, which are of the family bramidae.
Squid
A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.
Tea
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.
Tiger prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.
Vada
Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).
Vada pav
Vada pav, alternatively spelt wada pao, (listen) is a vegetarian fast food dish native to the state of maharashtra. the dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. it is generally accompanied with one or more chutneys and a green chili pepper. although it originated as an affordable street food in mumbai, it is now served in food stalls and restaurants across india. it is also called bombay burger in keeping with its origins and its resemblance in physical form to a burger.the most famous snack in mumbai, vada pav is claimed to be a part of the culture of mumbaikars.
Wine
Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. different varieties of grapes and strains of yeasts are major factors in different styles of wine. these differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. many countries enact legal appellations intended to define styles and qualities of wine. these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.
Xacuti
Xacuti or xacutti (konkani: शागोती) is a curry prepared in goa, india, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. it is usually prepared with chicken, lamb, or beef. it is also known as chacuti in portuguese. xacuti or shagoti as is commonly known in goa has its origin in harmal (now arambol) in pernem taluka of goa. historically, local fishermen would prepare a sauce or gravy containing spices such as black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, and cloves. added to this would be lightly toasted coconut and white poppy seeds. this sauce would then be served with freshly caught fish or chicken.
