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Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from Southern India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra.
The first translation of the Kural text into Hindi was probably made by Khenand Rakat, who published the translated work in 1924. [1] [2] Khan Chand Rahit published a translation in 1926. [3] In 1958, the University of Madras published a translation by Sankar Raju Naidu under the title "Tamil Ved."
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.
The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. [ 1 ] [ 2 ] In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.
British rule saw the publication of several cookbooks, some intended for the British elite, others for locals, often in languages like Gujarati, Bangli and Hindi. These include: Sarabhendra Pakasasthram (1816–1825) in Marathi [41] Pak-Shastra (1878) in Gujarati; Culinary Jotting for Madras (1891), later republished as Vwyer's Indian Cookery.
A calque / k æ l k / or loan translation is a word or phrase borrowed from another language by literal, word-for-word (Latin: "verbum pro verbo") translation. This list contains examples of calques in various languages.
The word Surahi ("pitcher") is written in two different scripts, Devanagri and Nastaliq, used for Hindi-Urdu in unison. The literary tradition in Hindustani really began in the Mughal North with the appreciation of poetry in Deccani Hindi, a medium of literary exchange in the Pre-Mughal Deccan South. Until then Hindavi was not a court language ...
A. galanga rhizomes. The name "galangal" is probably derived from Persian qulanjan or Arabic khalanjan, which in turn may be an adaptation of Chinese gao liang jiang.Its names in North India are derived from the same root, including kulanja in Sanskrit, kulanjan in Hindi, and kholinjan in Urdu.