Search results
Results From The WOW.Com Content Network
Zomato (/ z oʊ ˈ m æ ˈ t oʊ / or / z oʊ ˈ m ɑː ˈ t oʊ /)(stylized as zomato) [1] is an Indian restaurant aggregator and online food ordering platform owned by Eternal Limited. It was founded by Deepinder Goyal and Pankaj Chaddah in 2008. [ 2 ]
Main menu. Main menu. move to sidebar hide. ... Spaza shops that sell this popular street food normally set minimum prices at R15 ranging to over R120 depending on ...
Egyptian Fattah, popular dish in Eid Al-Adha. Eid-ul-Adha is the "Salty Eid" because a larger variety of dishes than those served during Eid-ul-Fitr are savoury, including beef or mutton depending on the animal slaughtered in the house. The presents offered to friends, relatives, and the poor of the society include the meat of the slaughtered ...
The famous Syrian Booza in the Bakdash store In Al-Hamidiyah Souq. The souq dates back to the Ottoman era and was built along the axis of the Roman route to the Temple of Jupiter [2] around 1780 during the reign of Sultan Abdul Hamid I, [1] and later extended during the reign of Sultan Abdul Hamid II. [1]
Blinkit was founded in December 2013 by Albinder Dhindsa and Saurabh Kumar as Grofers. [17] Having met each other while working for Cambridge Systematics during the late 2000s, they teamed up to enter the grocery delivery space.
Buzith olav, thool, maaz etc., the round oven-baked clay-pot kangir works as an oven for baking food-items such as eggs, potatoes, pea beans, chunks of meat etc. [228] [229] Talith gaad , fish marinated in black pepper, cumin and Kashmiri chilli and then shallow-fried.
The Jamaraat Bridge (Arabic: جسر الجمرات; transliterated: Jisr Al-Jamarat) is a pedestrian bridge in Mina, Saudi Arabia, near Makkah used by Muslims during the Hajj ritual Stoning of the Devil. The purpose of the bridge is to enable pilgrims to throw stones at the three jamrah pillars either from the ground level or from the bridge.
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...