Search results
Results From The WOW.Com Content Network
The main discussion of these abbreviations in the context of drug prescriptions and other medical prescriptions is at List of abbreviations used in medical prescriptions. Some of these abbreviations are best not used, as marked and explained here.
The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice, wheat, ginger, garlic, green chillies and spices.
send or dispense, e.g. number of tablets provided Can be confused with m,. misce, context-dependent mane: mane: in the morning max. maximum maximum mcg microgram: recommended replacement for "μg" which may be confused with "mg" mdi metered dose inhaler m.d.u. more dicto utendus: to be used as directed mEq milliequivalent mg
Hyderabadi cuisine has different recipes for different events, and hence is categorized accordingly, from banquet food, to weddings and parties, festival foods, and travel foods. The category to which the recipe belongs itself speaks of different things like the time required to prepare the food, the shelf life of the prepared item, etc. [ 5 ]
parturition (total number of live births) phosphorus pulse [1] post P OSM: plasma osmolality PA: posterior–anterior, posteroanterior pulmonary artery [[physician assistant or associate [2]]] psoriatic arthritis primary aldosteronism: P&A: percussion and auscultation [1] phenol and alcohol matrixectomy PAC: premature atrial contraction
Manasollasa from India contains recipes of vegetarian and non-vegetarian cuisines. While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours. [10] [11] Chinese recipe books are known from the Tang dynasty, but most were lost.
The great variety of Singaporean food includes Indian food, which tends to be Tamil cuisine, especially local Tamil Muslim cuisine, although North Indian food [215] has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singaporean cultures, and in response to locally ...