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The two regions in Uttarakhand have different cuisines, the Garhwali Cuisines and the Kumauni Cuisines. Some popular dishes of Uttarakhand cuisine are: Rabri (that made with Jhongora (shyama ka chawal) & Chaas (butter milk) adding leaves of Radish.)
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the Himalayas. Pulses like gouhat (or kulath, a local type of bean) are fashioned into different preparations like, Kumaoni raitaa, Bal Mithai, [6] ras bhaat, chain, faanda and thatwaani. All are ...
The primary food of Uttarakhand is vegetables with wheat being a staple, although non-vegetarian food is also served. A distinctive characteristic of Uttarakhand cuisine is the sparing use of tomatoes, milk, and milk-based products. Coarse grain with high fibre content is very common in Uttarakhand due to the harsh terrain.
Uttarakhand lal chawal (red rice) is a variety of non-Basmati, aromatic, red colored rice mainly grown in the Indian state of Uttarakhand. This rice variety is grown in the high-altitude regions of Uttarakhand. It is a common and widely cultivated crop in Purola, Mori, and surrounding areas in Uttarkashi district. [1] [2] [3] [4]
The food of Andhra Pradesh is known for its heavy use of spices, and the use of tamarind. Seafood is common in the coastal region of the state. Rice is the staple food (as is with all South Indian states) eaten with lentil preparations such as pappu (lentils) and pulusu (stew) and spicy vegetables or curries.
In the tribal and western hilly regions of Odisha, ragi or mandiaa is a staple food. In the Garhwal and Kumaon regions of Uttarakhand, koda or maduwa is made into thick rotis (served with ghee), and also made into badi, which is similar to halwa but without sugar. In the Kumaon region, ragi is traditionally fed to women after child birth.
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Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. [1] Braj , [ 2 ] Awadhi , Kannuaji , Kauravi , [ 3 ] Bundeli , Bagheli and Bhojpuri are famous subtypes of cuisine of the state.