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Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
t. e. Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits .
Mishti doi, Nabadwip-er lal doi, Dhau. Media: Curd. A cup of curd ready for the dessert. Curd, also mosaru or dahi or Thayir or Perugu, is a traditional yogurt or fermented milk product, originating from and popular throughout the Indian subcontinent. It is usually prepared from cow's milk, and sometimes buffalo milk or goat milk. [1]
India portal. Food portal. v. t. e. Awadhi cuisine ( Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in Northern India and Southern Nepal. [1] The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the ...
Lebanon portal. v. t. e. Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
In addition to calcium, it is important in the regulation of neuromuscular activity. Food sources include bananas, avocados, nuts, vegetables, potatoes, legumes, fish, and mushrooms. Sodium, a common food ingredient and electrolyte, found in most foods and manufactured consumer products, typically as sodium chloride (salt).
Kashmiri cuisine is the cuisine of the Kashmir Valley. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. [3] [4] Rice has been a staple food in Kashmir since ancient times. [5] The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batta (greens and rice).
Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils , fruit and mainly lizards are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.