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  2. Tikka (food) - Wikipedia

    en.wikipedia.org/wiki/Tikka_(food)

    Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English. [1] [2] The Chaghatai word tikka itself is a derivation of the Common Turkic word tikkü, which means "piece" or "chunk". [3] [4]

  3. Curry - Wikipedia

    en.wikipedia.org/wiki/Curry

    A few stir-fried Thai dishes use phong kari, an Indian style curry powder. [68] In the West, Thai curries are often colour-coded green, yellow, and red, with green usually the mildest, red the hottest. Green curry is flavoured with green chili, coriander, kaffir lime, and basil; yellow, with yellow chili and turmeric; and red, with red chili. [69]

  4. Bindi - Wikipedia

    en.wikipedia.org/wiki/Bindi

    Bindis are a staple and symbolic for women in the Indian subcontinent. [22] In addition to the bindi, in India, a vermilion mark in the parting of the hair just above the forehead is worn by married women as a symbol of life-long commitment to their husbands. During all Hindu marriage ceremonies, the groom applies sindoor in the part in the ...

  5. Masala Mantra Indian Bistro, ... For Hilton Head diners who have been missing real chicken tikka masala and Bombay lamb chops, your wait is over. ... In addition to tandoori and curry-based ...

  6. Sindoor - Wikipedia

    en.wikipedia.org/wiki/Sindoor

    Methods and styles of applying the sindoor vary from personal choice to regional customs. Many new brides will fill the whole hair line with sindoor, while other married women may just apply a red spot at the end of the hair line and forehead. Recently, a triangle shape on the forehead pointing towards the nose, with a diamond bindi for fashion ...

  7. Chicken tikka - Wikipedia

    en.wikipedia.org/wiki/Chicken_tikka

    Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. [1] It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—A flavorful and tender, essentially a boneless version of tandoori chicken. [2]