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Kabab torsh: Traditional kebab from Gilan and Mazenderan, marinated in a paste of crushed walnuts, pomegranate juice, and olive oil. Kabab Bakhtyari: Mixture of barbecued fillet of lamb (or veal) and chicken breast. [22] Chenje: Skewered and grilled cubes of meat. Iranian equivalent of shish kebab. [23] Shashlik: A popular form of shish kebab ...
Chelow kabab is considered to be the national dish of Iran. [1]Iranian cuisine is the culinary traditions of Iran.Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, [2] [3] [4] it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
Gujarati Thali, a variety filled traditional dish served in Gujarat. The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in the market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season.
Locho is a steamed farsan (snack/side dish) that originated in Surat, Gujarat, India. [1] It is made from gram flour. The dish derives its name from its loose consistency and irregular shape like dumplings. It is somewhat related to Khaman. Unlike Khaman it is not served in regular shaped cut pieces.
Farsan or Pharsāṇ (Gujarati: ફરસાણ, Hindi and Marathi: फरसाण) refers to salty snacks originating from the Indian subcontinent. [1] Farsans are a very important part of Marwari cuisine, Gujarati cuisine, Marathi cuisine and Sindhi cuisine, wherein a wide variety of them are prepared on special occasions and to entertain guests, and are also enjoyed with tea. [2]
Cookbooks from the Safavid and Qajar periods in Persia (Iran) mention kuku. [4] Qajar documents introduce it as a side dish. [5]Herb kuku (kuku sabzi), which is the most popular type, [6] is served traditionally at Nowruz, the Iranian New Year's Day, [5] [7] symbolizing a fresh start [8] and also at Easter, [9] which is celebrated by the Iranian Armenians and Iranian Georgians.
Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. [1]
Farsan/Shev (not required if Chivda is used), most of the misal in maharashtra use Farsan/Shev in it. Garnish of onions, tomatoes, coriander, lemon wedge; Pav (Slice or Laadi), it is a special type of bread. Kolhapuri Misal Pav with taak (buttermilk). The ingredients are arranged in multiple tier fashion and served.