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The deity Matsya derives his name from the word matsya (Sanskrit: मत्स्य), meaning "fish". [6] Monier-Williams and R. Franco suggest that the words matsa and matsya, both meaning fish, derive from the root mad, meaning "to rejoice, be glad, exult, delight or revel in". Thus, matsya means the "joyous one".
This is a list of dāstāns and qissas (prose fiction) written in Urdu during the 18th and 19th centuries. The skeleton of the list is a reproduction of the list provided by Gyan Chand Jain in his study entitled Urdū kī nasrī dāstānen.
Fish moilee/moily or fish molee [1] (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India , Malaysia and Singapore . During the times of the British Empire , it spread into other places of South-East Asia , such as Singapore .
Mīnākṣī is a Sanskrit term meaning 'fish-eyed', [10] derived from the words mīna 'fish' and akṣī 'eye'. [11] She was also known by the Tamil name Taḍādakai 'fish-eyed one', mentioned in early historical account as a fierce, unmarried goddess as Meenakshi. [12] She is also known by the Tamil name Aṅgayaṟkaṇṇi or ...
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
The earlier form of the pomfret's name was "pamflet", a word which probably ultimately comes from Portuguese pampo, referring to various fish such as the blue butterfish (Stromateus fiatola). The fish meat is white in color.
Kadal Meengal (transl. Sea Fishes) is a 1981 Indian Tamil-language masala film directed by G. N. Rangarajan, starring Kamal Haasan, Sujatha, Nagesh and Swapna.It is a remake of the 1980 Malayalam film Meen, [1] and also draws inspiration from the Hindi film Trishul (1978). [2]
Etymology: Hindi, or Urdu बिरयान biryaan from Persian بریان beryaan. roasted, grilled. Also an Indian dish containing meat, fish, or vegetables and rice flavored with saffron or turmeric. [29] [30] Bobachee Etymology: Hindi बाबर्ची babarchi, from Persian باوارچی bawarchi. India: a male cook [31] Bolor