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Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature.
This is the name of it in Andhra Pradesh which is also called Dosa. Attu is coarse than Dosa. Vegetarian Aval kesari roasted flat rice flour cooked with sugar and dry fruits. Vegetarian Avial: Coconut paste, curd mixed with vegetables and some spices. Vegetarian: Accompaniment with Staple food Baida roti fried minced chicken stuffed in Egg roll
Nowadays Hindu names like Sandeep, Rahul and Anita, etc. are also given. Portuguese names like António, João, Maria, Ana are also common among Goan Catholics who follow Portuguese culture. British names (e.g. Kevin, Shelley) and other European names (e.g. Benito, Heidi), which have no Konkani variants, are also popular.
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
(Hindi: Jeera जीरा) Cumin seed ground into balls Curry leaf or sweet neem leaf Foliage of the curry tree. Cannot retain flavour when dried. Only used fresh. (Hindi: Kari Patta करी पत्ता) Fennel seed Used as natural mouth-freshener. Used as a tempering spice. (Hindi: Saunf सौंफ) Fenugreek leaf (Hindi: Methi ...
They originated in Goa and Damaon, Bombay and Bassein (Vasai). They are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala. They are also made by the people of Konkan division, such as the Kupari of the Bombay East Indian ...
A Nasrani dish of fermented bread made with rice batter and coconut milk, hence the name palappam (meaning milk bread). It is a staple food and a cultural synonym of the Nasranis of Kerala in coastal south west India. The rice batter for palappam is made on a stone griddle and coconut milk with toddy is used for fermentation.