Rena Franklin April 12th, 2018
Greek Cuisine. Greek cuisine is known for its healthy attributes. In Greek cooking, such ingredients like olive oil, herbs, olives, cheese, grains, bread, yogurt, and courgette are typically used. Some of the common Greek dishes are Chaniotiko Boureki (Vegetarian Dish), Dakos (Cretan Salad), Kalamarakia (Squid), Fasolada (Bean Soup), Patsas (Tripe Soup), Astakos (Lobster), Gyros (Roasted Meat), Paidakia (Grilled Lamb Chops), and Spetsofai (Stew from Pelion). French Cuisine. French cuisine is one of the most popular cuisines in the world. In 2010, UNESCO added French gastronomy to its world's "intangible cultural heritage" list. French regional cuisines are characterized by the use of locally grown vegetables and fungi like carrot, turnip, zucchini, leek, truffle, porcini, mushroom, and chanterelle. Some of the common French dishes are Pot au feu (Beef Stew), Foie de veau (Veal Liver), Foie gras (Goose Liver or Fatty Duck), Mousse au chocolat (Dessert), Madeleine (Cake-like Cookie), Matelote (Fish Stew), Cargolade (Escargot in Catalan Style), and Ratatouille (Vegetable Stew).
Casandra Puckett April 11th, 2018
Punjabi Cuisine. This Indian cuisine can be found in Punjab and it's a little similar to Mughlai cuisine from the North West frontier. These dishes are topped off with butter and ghee, which makes them even more appetizing and appealing. Some of the famous dishes are Dal Makhani (Black lentils), Tandoori Chicken, Rogan Josh and Naan. The most famous drink is lassi (buttermilk). Restaurants across India serve this cuisine and you can check this cuisine out at the renowned restaurant Punjabi by Nature in New Delhi. Kashmiri Cuisine. This cuisine is found in Kashmir, and it is influenced by cuisines from Uzbekistan and parts of Afghanistan. This Indian cuisine uses a lot of yoghurt, turmeric and mutton but the chefs cut down on the spices and onions. Some of the popular dishes are Yakhein (a yoghurt based dish with chicken), Razmah Goagi (a combination of kidney bean and turnip) and Gaad (a variety of Fish with radish). Kashmiri cuisine isn't as popular as the other cuisines, so not many restaurants serve this kind of food.
Tamara Webb April 11th, 2018
Things like vegetarianism, non vegetarianism, eating beef (the meat of a cow is considered a taboo by the Hindus; it is deemed holy and worshipped by them) and having pork (this is no less a taboo for the Muslims as it is 'haram' or forbidden in Islam) have a role to play, too. The common binding factor is perhaps the spicy character of most of the subcontinent's cuisines. Indians love to eat and most people here like their food with a generous dose of masalas and some 'tikhapan'- food that's hot and spicy. Another thing that is almost synonymous with Indian food cuisine is 'curry powder' which again is a misnomer to a lot of extent. All Indian 'curry' dishes (the word owes its origin to the Tamil word 'kari' meaning sauce) do not contain curry leaves and coconut milk- two key ingredients of South Indian cuisine, or for that matter 'curry powder' which is a mixture of different spices and in varying proportions. The spices used in the mixture vary from place to place and might be used alone or along with another set of spices. What's more, often a variety of cooking methods are embraced to bring about the desired taste, texture, aroma and appearance.
May Blackwell April 11th, 2018
Ancient Roman Cuisine. Some of the native Roman ingredients used in ancient Roman cuisine include caroenum, defritum, passum, liquamen, saturei, and silphium. Ancient Romans had a wide variety of dishes which included Isicia Omentata (Roman Burger), Minutal Marunum (Seafood Fricassee), Pullus Fusilis (Chicken with Liquid Filling), Aliter Dulcia (Dessert), In Ovis Apalis (Boiled Eggs), Tiropatinam (Soufflee), and In Mitulis (Sea Mussels). Chinese Cuisine. Chinese cuisine is quite popular in the United States as evidenced by the number of Chinese restaurants. The common ingredients used in Chinese cuisine include garlic, scallions, rice wine, ginger, soy sauce, cornstarch, tomatoes, bamboo shoots, and pepper. There are many dishes in Chinese cuisine and some of these dishes are Stewed Lamb with Orange, General Tso's Chicken, Pot Stickers, Lo Mein, Chinese Scallion Cakes, Sweet-and-Sour Chicken, Steamed Dumplings, Duck with Almonds, and Pineapple Fish.
Diana Fry April 11th, 2018
To be sure, the Burmese cuisine is a very tasty one and comprises many delicious dishes, which I love to cook as learned from my wife and, of course, to eat and share with family and friends. But where do these recipes have their origins? Over and over again locals are talking and writing proudly about a 'traditional Burmese cuisine' and a 'pure Burmese and not hybrid cuisine'. Pure Burmese? Traditional Burmese? Not hybrid? What does traditional or original or pure Burmese cuisine actually mean? Does it mean originated in the country that was named Burma by the British or does it mean originated from the Bamar (Burmans) who make up the majority of Burma's population and are not getting tired of speaking of 'their cuisine'? And how original or pure 'Burmese' is the Burmese cuisine anyway? I am living since 25 years in Burma and know a lot about Burmese cuisine but have nevertheless done some research focused on these questions in order to get it right. Although I had initially thought it would be a cake walk to find the answers to these questions it turned with respect to the cuisine of the Bamar out to be quite a difficult task.
Lenore Snyder April 11th, 2018
A variety of lentils, vegetables, and roti (wheat based bread) constitute the staple food of most of North India. The preparation of these varieties can vary from place to place. Some of the most popular Northern Indian dishes include: Buknu, Gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha. Another famous snack famous throughout India and belonging to North Indian cuisine is the 'samosa'. These days it is common to get it in other parts of India as well. The most common filling of samosa is a boiled, fried, and mashed potato, although a variety of fillings make it a most delicious and a hot favourite all over India. There are several popular sweets (mithai) like gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balusahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.
Hope Bennett April 11th, 2018
Vedic Hindus since the Vedic times gave a number of vegetarian recipes to the Indian cuisine. Later, Christians, British, Buddhists, Portuguese, Muslims from Turkey, Arabia, and Persia, and others had their influence as well when they arrived in India. Vegetarianism came to prominence during the rule of Ashoka, one of the greatest of Indian rulers who was a promoter of Buddhism; currently, 31% of Indians are vegetarians. In India, food, culture, religion, and regional festivals are all closely related. Indian meat and fish cuisine is mostly influenced by the Muslim population. Rice, atta (whole wheat flour), and almost five dozen varieties of pulses form the staple of Indian cuisine with the most important being chana (bengal gram), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Chana is usually utilized in different forms, and can be used whole or processed in a mill that removes the skin, eg dhuli moong or dhuli urad, and can also be sometimes mixed with rice and khichri (a food that is excellent for digestion and similar to the chick pea, but smaller and more flavorful). The Indian dal consists exclusively of pulses except chana.
Clarissa Tate April 12th, 2018
At first glance it seems to be clear what Burmese cuisine is, it is that what Burmese people are cooking. But taking a closer look reveals that things are not quite as clear as they seem to be because there is both inside and outside Burma a far spread ignorance as to the proper meaning of words. Burma is in many aspects a land of great diversity. There are many different ethnic groups such as the Mon, Shan, Kachin, Chin, Karen, Rakhine, Bamar, etc. The total number of officially recognised ethnic groups is 135 but there are much more because many are not recognised. And as diverse as the country's ethnicity is its cuisine. In other words, 'Burmese (Myanmar)' cuisine is just a catch-all term. What is called 'Burmese' cuisine is actually the sum total of the many different local cuisines and the cuisines of the bordering countries Bangladesh, India, China, Laos and Thailand for cuisines do not know clear cut by humans more or less arbitrary drawn borders.
Elvia Stephens April 11th, 2018
West India Cuisine. Konkani, Goan, Maharashtrian, and Parsi cuisines make West India Cuisine. While in the coastal areas of this region fish is generously used, in the interiors poultry and meat are used by the non-vegetarians. And, Groundnut Oil is mainly used to prepare the various food items in this region. North East India Cuisine. The cuisine of this area shows strong Chinese and Burmese influence. Rice is the staple diet of the people and beef is consumed by the non-vegetarians rather generously. This is a distinct feature of the North East India Cuisine, and it much adds to the appeal of the lip-smacking Indian cuisines making it even more appetizing in the eyes of the food lovers all over the world. The cuisine of India is very vast & it is basically characterized by its sophisticated & subtle use of spices & herbs grown across India.It is also considered to be one of the old diverse cuisines of the world. The Flavors of Indian food are appreciated all over the world. Indian cuisine varies from region to region depending on the diverse Indian subcontinent. Indian cuisine also evolved due to cultural interaction with neighboring countries like Persia, Greece and Mongolia.
Jeanne Curtis April 11th, 2018
The differences in climate and land are obvious: it goes from the Alps, with typical mountain climate, the Po Valley, continental climate, the hills of central, coastal areas, up to the southern regions and islands, with their temperate climate. These differences have an impact not only on the available raw material (for example the fish on the coast, inland to the flesh), but also on processed products. Think of a product used in the classic Italian cuisine such as sausages. In Emilia Romagna there is a humid climate with cold winters perfect for seasoning meats, which allows a minimal addition of salt and then the production of sausages and "soft", in Tuscany the unfavorable environment requires the use of much salt, in the south has forced the addition of even more aggressive seasonings like chili pepper and other spices, to ensure the conservation and cover any unpleasant flavors of the meat.
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