Search results
Results From The WOW.Com Content Network
The fish used is a variety of trout belonging to the genus Schizothorax. [395] Phari Ta Haakh, smoked fish with collard greens. [396] The skin of the smoked fish is removed and it is fried until it turns reddish-brown. [395] The fish is added to collard greens and cooked until all the water is absorbed and oil floats on top. [395]
The Kashmiri Pandits have a tradition of consuming meat, including mutton and fish, but they obey restrictions laid down by the shastras of not eating the meat of forbidden animals such as beef and pork. [71] Frederick J. Simoons says that according to some reports, Kashmiri Pandits also consume fish as part of their diet. [75]
[6] [17] Among meat dishes, the text describes recipes based on pork, venison, goat meat, wild fowl, and fish, among others. [18] It has been suggested that Vaddaradhane , the Kannada text of Jain Acharya Sivakoti written in 920 CE, contains what may be the earliest mention of Idali , followed by Manasollasa . [ 19 ]
Machher Jhol is a spicy fish stew, notably in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. A significant portion of Hindus are non-vegetarians, [43] although even those who identify as non-vegetarian eat very little meat. India has significantly lower meat consumption than other regions of the world. [44]
Most of the recipes are based on marine fish, prawns and crab. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, [54] pomfret, bangda, Rawas, and surmai (kingfish). Seafood recipes are prepared in different ways such as curried, Pan frying, or steaming in banana leaves. [55]
Escalope – boneless meat that has been thinned out using a mallet, [12] [13] rolling pin [13] or beaten with the handle of a knife, or merely butterflied. [14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15]
Eating meat among Nihang Sikhs [1] [2] employs technique of Jhatka is practiced by sects within Sikhism when consuming meat that is either hunted or farmed. This historical method of meat consumption is popular among Nihangs and Hazuri Sikhs [1] [3] [4] who eat goats on the festivals throughout the year and distribute it as Mahaprashad [5] among the rest of the Sikhs as part of Langar.
The religious festivals of the Kashmiri Pandits have Rigvedic roots. Some festivals of Kashmiri Pandits are unique to Kashmir. Some Kashmiri Pandit festivals are Herath (), Navreh, Zyeath-Atham (Jyeshtha Ashtami), Huri-Atham (Har Ashtami), Zarmae-Satam (Janmashtami), Dussehra, Diwali, Pan (Roth Puza / Vinayaka Tsoram / Ganesha Chaturthi), Gaad Batt, Khetsimavas (Yakshamavasya), Kava Punim ...