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A partially-eaten plate of Indian food. The food on the plate is called Uchchhishta (noun). The plate is said to be Uchchhishta (adjective). Uchchhishta (Sanskrit: उच्छिष्ट, IAST: Ucchiṣṭa, pronounced [ʊtːɕʰɪʂʈɐ]), known by various regional terms, is an Indian and a Hindu concept related to the contamination of food by saliva.
Gunny, an inexpensive bag; from Sanskrit via Hindi and Marathi, [20] probably ultimately from a Dravidian language. [21] Hot toddy, beverage made of alcoholic liquor with hot water, sugar, and spices; from Hindi tari "palm sap", probably from a Dravidian language [22] Idli, a south Indian steamed cake of rice, usually served with sambhar. From ...
Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used. They may be filled with a forcemeat to make sausage. [2]
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Google Translate is a web-based free-to-use translation service developed by Google in April 2006. [12] It translates multiple forms of texts and media such as words, phrases and webpages. Originally, Google Translate was released as a statistical machine translation (SMT) service. [ 12 ]
The handi is utilised mainly for cooking purposes, especially for slow-cooking. For example, when any dish is cooked in the handi – the lid is sealed to it, using dough so steam cannot escape, preserving the nutrients in the food. In turn this also allows for the food to be cooked using its own water content, accentuating its flavour and tang.
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Dictionary: Pages: 864: 7610 headwords, 8576 sub-entries, thousands of phrases, idioms and examples, all marked for their phonemic tones with indication of borrowings from Assamese/Bengali, Hindi, Khasi and Karbi dialect synonyms in the Amsai, Magro and Amkha dialects, besides the primary Marjong variety.