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Celebrated as a thanksgiving harvest festival Makar Sankranti in the southern region of India is better known as Pongal. Surprisingly, this regional moniker comes from a word that means to overflow. That is how the dish Pongal is associated with it, involving boiling over the new rice in milk and jaggery. But do you know how old this dish is?
Banana ketchup is a healthier alternative to traditional tomato ketchup. It has fewer calories and less sugar, as well as more vitamins and minerals. Bananas are a good source of dietary fiber, which can help lower cholesterol and promote digestive health.
It all began in 1997, when a woman named Tao Huabi started selling her homemade chili crisp from a small storefront in Guizhou, a province in southwestern China. At the time, chili crisp was a relatively obscure condiment, known only to a select few foodies.
Tsampa also has cultural and spiritual significance. During religious festivals, it is sometimes tossed into the air to indicate celebration or joyous occasions. This is known as the sang-sol ceremony. It gained even more cultural significance when Chinese forces invaded Tibet in the 1950s.
The root of this misconception is said to have originated during the Victory era. Queen Victoria was said to have been extremely fond of Indian curry, which was first served to her in 1887 by her servant Abdul Jabbar.
The eagle bean, "Polska Fasola z Orzełkiem," or PFO for short, is a small, white bean with a distinctive feature of a natural cherry red spot shaped like an eagle, similar to the one on Poland's national emblems.
How did dynamite sticks from silver mines gave their name to the most famous Mexican food? Tacos have a fascinating history. One theory is that they’ve been around since the 18th century. Let's dig deeper.
Irani cafes like Khayyam, Cosmopolitan, Azizia, Madina and Shadab in the Old City were names as synonymous with Hyderabad as the Charminar. Now, only a few vestiges of a once-thriving cafe culture remain.
There is evidence that medieval Europeans were using almond milk even when they didn’t need to. They were drinking it, cooking with it, because of the taste and its long shelf life. Can’t blame them, can we? They were right about the taste for sure
The availability of authentic ingredients and the time-consuming nature that is associated with making Japanese food have led chefs around the world to improvise with substitutes in an attempt to cut costs and make their products more accessible for the masses.
Sattvic cooking has a long and interesting history that goes back to the first civilizations in India. In the Ayurvedic tradition, food is seen as a crucial aspect of health and well-being, and the sattvic diet is believed to nourish not only the physical body but also the mind and spirit.
But another theory has been floating, according to Ashutosh Bisht, the manager of Bombay Dreams in Hong Kong, who credits the tandoor style of cooking boneless chicken to the royal kitchens of Mughal Emperor Babur.
This difference in demand and supply inevitably led to inflation, and salt in the South cost 12 times more than it did before the war and costing 50 times as much in some places. In some instances, southern families acquired salt by boiling the dirt in areas where they had cured meat earlier; they would dig it out and strain it.
Though it is mostly a meat-based cuisine, there are some plant-based (or vegetarian) options available as well. Sindhi cuisine made its way into India after the arrival of Islam, which influenced the local cuisine to a large degree.
For Bengalis, the aromatic and sweet Basanti Polao and Kosha Mangsho is the ultimate delicacy which can make them ditch their love for fish. As the name suggests, Basanti Polao is likely to have a connection with the basanti colour, which is a shade of yellow. Like its exquisiteness, it has an enigmatic back story to its origin
From ice cream to galauti kebabs to biryani, every dish has some or the other unique fact or origin story associated with it. There are stories about how the dishes were invented, who came up with it and for whom
The origin of dosa is often contested, with ancient scriptures and food historians crediting either Tamil Nadu or Karnataka for the same. In this quest to find who’s dosa is it anyway, we also found an interesting variety of dosa that may not be known very well outside south India. But why so? Perhaps, because it is believed to have gained prominence from a lesser-known secret menu. Let’s find out more about it…
Chicken testicles are sausage-like in structure and shape, resembling a chicken's kidney. They're covered in a tough skin that protects a soft interior. Despite the fact that they are not commonly served in restaurants or commercially available, rooster testicles are considered delicacies, particularly in Chinese cuisine.
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