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Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, Pasanday is usually made from pot roast beef fillets flattened into strips. [2] In the present day, pasanda is also made with chicken and king prawns; in each case, the process and ingredients remain generally ...
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and Western India with the cuisine comprising both vegetarian and non-vegetarian dishes.
Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. [1] Accompanying these staples are dairy products (yogurt, whey, cheeses), various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandahar and Mardan are centers of Pashtun cuisine.
[1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu. [4]
Spices are an indispensable food ingredient in much of the Indian subcontinent. Chapati , a type of flat bread , is a common part of meals to be had in many parts of the Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour , and beans.
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Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, [2] then spices.