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Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [ 2 ] It is made with red meat —traditionally lamb , mutton, or goat —and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies .
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Vietnam: Pho. Though it was probably only created in its current form around 1900, pho is considered Vietnam's national dish. It's often sold as a street food, especially for breakfast and dinner.
"I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma." [ 24 ] When read in Mandarin, the second character is transliterated as qi ( ch'i according to its Wade-Giles romanization, so wok hei is sometimes rendered as wok chi in Western cookbooks) is the ...
The dish seems to have been born out of the Pacific War of 1879 between Chile and Peru and Bolivia. The Peruvian army relied on potatoes and ate them "for the cause." Afghani potato turnovers are ...
The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to nostalgia for his mother's cooking of traditional ratatouille. The movie gave widespread exposure to this dish around the world.
The dish is served with fresh lime, chili sauce and raita. “The aromatics are the one that lifts the entire dish and bring it to another level,” D’Silva said. D’Silva has tried to find the ...