1.
India
–
India, officially the Republic of India, is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and it is bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast. It shares land borders with Pakistan to the west, China, Nepal, and Bhutan to the northeast, in the Indian Ocean, India is in the vicinity of Sri Lanka and the Maldives. Indias Andaman and Nicobar Islands share a border with Thailand. The Indian subcontinent was home to the urban Indus Valley Civilisation of the 3rd millennium BCE, in the following millennium, the oldest scriptures associated with Hinduism began to be composed. Social stratification, based on caste, emerged in the first millennium BCE, early political consolidations took place under the Maurya and Gupta empires, the later peninsular Middle Kingdoms influenced cultures as far as southeast Asia. In the medieval era, Judaism, Zoroastrianism, Christianity, and Islam arrived, much of the north fell to the Delhi sultanate, the south was united under the Vijayanagara Empire. The economy expanded in the 17th century in the Mughal empire, in the mid-18th century, the subcontinent came under British East India Company rule, and in the mid-19th under British crown rule. A nationalist movement emerged in the late 19th century, which later, under Mahatma Gandhi, was noted for nonviolent resistance, in 2015, the Indian economy was the worlds seventh largest by nominal GDP and third largest by purchasing power parity. Following market-based economic reforms in 1991, India became one of the major economies and is considered a newly industrialised country. However, it continues to face the challenges of poverty, corruption, malnutrition, a nuclear weapons state and regional power, it has the third largest standing army in the world and ranks sixth in military expenditure among nations. India is a constitutional republic governed under a parliamentary system. It is a pluralistic, multilingual and multi-ethnic society and is home to a diversity of wildlife in a variety of protected habitats. The name India is derived from Indus, which originates from the Old Persian word Hindu, the latter term stems from the Sanskrit word Sindhu, which was the historical local appellation for the Indus River. The ancient Greeks referred to the Indians as Indoi, which translates as The people of the Indus, the geographical term Bharat, which is recognised by the Constitution of India as an official name for the country, is used by many Indian languages in its variations. Scholars believe it to be named after the Vedic tribe of Bharatas in the second millennium B. C. E and it is also traditionally associated with the rule of the legendary emperor Bharata. Gaṇarājya is the Sanskrit/Hindi term for republic dating back to the ancient times, hindustan is a Persian name for India dating back to the 3rd century B. C. E. It was introduced into India by the Mughals and widely used since then and its meaning varied, referring to a region that encompassed northern India and Pakistan or India in its entirety
2.
Indian cuisine
–
Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Indian food is heavily influenced by religious and cultural choices. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule, Indian cuisine is still evolving, as a result of the nations cultural interactions with other societies. Historical incidents such as invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. For instance, the potato, a staple of the diet in some regions of India, was brought to India by the Portuguese, Indian cuisine has shaped the history of international relations, the spice trade between India and Europe was the primary catalyst for Europes Age of Discovery. Spices were bought from India and traded around Europe and Asia, Indian cuisine has influenced other cuisines across the world, especially those from the Middle East, North Africa, sub-Saharan Africa, Southeast Asia, the British Isles, Fiji, and the Caribbean. Indian cuisine reflects an 8, 000-year history of groups and cultures interacting with the subcontinent, leading to diversity of flavours. Later, trade with British and Portuguese influence added to the already diverse Indian cuisine, early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, honey, and sometimes fish, eggs, and meat. Staple foods eaten today include a variety of lentils, whole-wheat flour, rice, and pearl millet, over time, segments of the population embraced vegetarianism during Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorised any item as saatvic, raajsic, the Bhagavad Gita proscribes certain dietary practices. Consumption of beef is taboo, due to cows being considered sacred in Hinduism, beef is generally not eaten by Hindus in India except for Kerala and the north east. During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty, travellers to India during this time introduced new cooking methods and products to the region, including tea. India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, hallmarks include seasonings such as saffron. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils, such as masoor, toor, urad, lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, some pulses, such as channa or cholae, rajma, and lobiya are very common, especially in the northern regions. Channa and moong are also processed into flour, many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala. Gingelly oil is common in the south since it imparts a fragrant, in recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India. Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, butter-based ghee, or deshi ghee, is used frequently, though less than in the past
3.
Spice
–
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, sometimes, spices may be ground into a powder for convenience. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, the spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves, the Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants, in the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. The earliest written records of spices come from ancient Egyptian, Chinese, the Ebers Papyrus from Early Egyptians that dates from 1550 B. C. E. Describes some eight hundred different medicinal remedies and numerous medicinal procedures, historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE. Indonesian merchants traveled around China, India, the Middle East, Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds, sailing from Eastern spice cultivators to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Spices were among the most demanded and expensive available in Europe in the Middle Ages. Given medieval medicines main theory of humorism, spices and herbs were indispensable to balance humors in food, in addition to being desired by those using medieval medicine, the European elite also craved spices in the Middle Ages. An example of the European aristocracys demand for spice comes from the King of Aragon and he was specifically looking for spices to put in wine, and was not alone among European monarchs at the time to have such a desire for spice. Spices were all imported from plantations in Asia and Africa, which made them expensive, from the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich and it has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages
4.
Herb
–
In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices, Herbs refers to the leafy green or flowering parts of a plant, while spices are produced from other parts of the plant, including seeds, berries, bark, roots and fruits. In botanical English, the herb is also used as a synonym of herbaceous plant. Herbs have a variety of uses including culinary, medicinal, and in some cases, general usage of the term herb differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered herbs, including leaves, roots, flowers, seeds, root bark, inner bark, resin and pericarp. The word herb is pronounced /ˈhɜːrb/ in the UK, but /ˈɜːrb/ is common among North American speakers, as far back as 5000 BCE, Sumerians used herbs in medicine. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE, in ancient Greece, in 162 CE, a physician by the name of Galen was known for concocting complicated herbal remedies that contained up to 100 ingredients. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts, Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs. Some plants are used as herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some such as those in the mint family that are used for both culinary and medicinal purposes. Some plants contain phytochemicals that have effects on the body, there may be some effects when consumed in the small levels that typify culinary spicing, and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. Johns-wort or of kava can be used for purposes to relieve depression. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE and far before. In India, the Ayurveda medicinal system is based on herbs, medicinal use of herbs in Western cultures has its roots in the Hippocratic elemental healing system, based on a quaternary elemental healing metaphor. Famous herbalist of the Western tradition include Avicenna, Galen, Paracelsus, Culpepper, the indigenous peoples of Australia developed herbal medicine based on plants that were readily available to them. The isolation of the people meant the remedies developed were for far less serious diseases. Herbs such as mint, wattle and eucalyptus were used for coughs, diarrhea, fever
5.
Black pepper
–
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn, when fresh and fully mature, it is approximately 5 millimetres in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper, green pepper, black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the worlds largest producer and exporter of pepper, dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the worlds most traded spice and it is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt. The word pepper has its roots in the Tamil word for long pepper, todays pepper derives from the Old English pipor. and from Latin which was the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chili pepper as well, Pepper was used in a figurative sense to mean spirit or energy at least as far back as the 1840s, in the early 20th century, this was shortened to pep. Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to them and to prepare them for drying, the heat ruptures cell walls in the pepper. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand, once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in medicinal and beauty products. Pepper oil is used as an ayurvedic massage oil and used in certain beauty. White pepper consists solely of the seed of the pepper plant and this is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes. White pepper has a different flavour from black pepper, it lacks certain compounds present in the layer of the drupe
6.
Chili pepper
–
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Australia, Britain, India, Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, the substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. After the Columbian Exchange, many cultivars of chili pepper spread across the world, chilies were brought to Asia by Portuguese navigators during the 16th century. Worldwide, some 3.8 million hectares of land produce 33 million tons of chili peppers, India is the worlds biggest producer, consumer and exporter of chili peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India, Andhra Pradesh as a whole contributes 75% of Indias chili exports. Chili peppers have been a part of the diet in the Americas since at least 7500 BCE. Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers are consumed, upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. Chilies were cultivated around the globe after Indigenous people shared them with travelers, diego Álvarez Chanca, a physician on Columbus second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494. It was introduced in India by the Portuguese towards the end of 15th century, today chilies are an integral part of South Asian and Southeast Asian cuisines. There is a correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, India. The chili pepper features heavily in the cuisine of the Goan region of India, Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where they became the national spice in the form of paprika. To Japan, it was brought by the Portuguese missionaries in 1542, in 1995 archaeobotanist Hakon Hjelmqvist published an article in Svensk Botanisk Tidskrift claiming there was evidence for the presence of chili peppers in Europe in pre-Columbian times. According to Hjelmqvist, archaeologists at a dig in St Botulf in Lund found a Capsicum frutescens in a layer from the 13th century, Hjelmqvist thought it came from Asia. Hjelmqvist also said that Capsicum was described by the Greek Theophrastus in his Historia Plantarum, around the first century CE, the Roman poet Martialis mentioned Piperve crudum in Liber XI, XVIII, allegedly describing them as long and containing seeds. Green and red peppers, for example, are the same cultivar of C. annuum. In the same species are the jalapeño, the poblano, New Mexico, serrano, peppers are commonly broken down into three groupings, bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them, the substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Capsaicin is also the component in pepper spray, a less-than-lethal weapon
7.
South Asian cuisine
–
South Asian cuisine is the cuisine of South Asia, comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan and Sri Lanka. Chapati, a type of bread from the former regions, is a common part of meals to be had in many parts of Indian subcontinent. Other staples from many of the cuisines include rice, roti made from atta flour, foods in this area of the world are flavoured with various types of chilli, black pepper, cloves, and other strong herbs and spices along with the flavoured butter ghee. Ginger is an ingredient that can be used in savory and sweet recipes in South Asian cuisine. Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice, ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are used to make curries. Common meats include lamb, goat, fish and chicken, beef is less common than in Western cuisines because cattle have a special place in Hinduism. Prohibitions against beef extend to the meat of buffalo and yaks to some extent, pork is considered as a taboo food item by all Muslims and is avoided by most Hindus, though it is commonly eaten in Goa, which has a notable Roman Catholic population from Portuguese rule. A variety of very sweet desserts which use dairy products is also found in South Asian cuisines, the main ingredients to South Asian desserts are reduced milk, ground almonds, lentil flour, ghee and sugar. Kheer is a dairy based rice pudding, a popular and common dessert, many of Indias foods go back as far as five thousand years. The Indus Valley peoples, who settled in what is now northern Pakistan, hunted turtles and they also collected wild grains, herbs and plants. Many foods and ingredients from the Indus period are common today. Some consist of wheat, barley, rice, tamarind, eggplant, the Indus Valley peoples cooked with oils, ginger, salt, green peppers, and turmeric root, which would be dried and ground into an orange powder. Indians have used leafy vegetables, lentils, and milk products such as yogurt and they also used spices such as cumin and coriander. Black pepper which is native to India was often used by 400 A. D, the Greeks brought saffron and the Chinese introduced tea. They also used water, cashews, raisins and almonds
8.
Spice mix
–
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in different recipes. These spice mixes are also made by the home cook for later use. Masala or massala is a South Asian term for a spice mix, a masala can be either a combination of dried spices, or a paste made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, other South Asian cuisines including Pakistani, Nepali, Bangladeshi, Burmese, and Sri Lankan regularly use spice mixes
9.
Curry tree
–
The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in dishes in India, Sri Lanka. Often used in curries, the leaves are called by the name curry leaves. The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm long, the plant produces small white flowers which can self-pollinate to produce small shiny-black berries containing a single, large viable seed. Though the berry pulp is edible—with a sweet but medicinal flavour—in general, the species name commemorates the botanist Johann König. The genus Murray commemorates Swedish physician and botanist Johann Andreas Murray who died in 1791, in Sri Lanka curry tree is called Karapincha. They are also used to make thoran, vada, rasam, in their fresh form, they have a short shelf life and do not keep well in the refrigerator. They are also dried, though the aroma is largely inferior. They do, however, keep quite well frozen if well wrapped, leaves can also be harvested from home-raised plants as it is also fairly easily grown in warmer areas of the world, or in containers where the climate is not supportive outdoors. The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine and they are believed to possess anti-diabetic properties. Although most commonly used in curries, leaves from the tree can be used in many other dishes to add flavour. In Cambodia, Khmer toast the leaves in a flame or roast it until crispy. In the absence of leaves, curry leaves are used for rituals. Seeds must be ripe and fresh to plant, dried or shriveled fruits are not viable, one can plant the whole fruit, but it is best to remove the pulp before planting in potting mix that is kept moist but not wet. Stem cuttings can be used for propagation. A2011 study of girinimbine, an alkaloid isolated from this plant, found that it inhibited the growth and induced apoptosis in human hepatocellular carcinoma. Gernot Katzers Herb Pages on curry leaves Plant Cultures, botany, history and uses of curry leaf plant
10.
Coriander
–
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves, Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, the flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter, the earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum and it is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine. Coriander grows wild over an area of Western Asia and southern Europe, prompting the comment, It is hard to define exactly where this plant is wild. Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, Coriander seems to have been cultivated in Greece since at least the second millennium BC. Coriander was brought to the British colonies in North America in 1670, all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world, the leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro. Coriander potentially may be confused with culantro, an Apiaceae like coriander, culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma. The leaves have a different taste from the seeds, with citrus overtones, however, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. Chopped coriander leaves are a garnish on Indian dishes such as dal, as heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts, the leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. The dry fruits are known as coriander seeds, the word coriander in food preparation may refer solely to these seeds, rather than to the plant. The seeds have a citrus flavour when crushed, due to terpenes linalool. It is described as warm, nutty, spicy, and orange-flavoured and they are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in regions and usually have a volatile oil content around 0. 4-1. 8%
11.
Cumin
–
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to South Asia. Its seeds are used in the cuisines of different cultures. It also has uses as a traditional medicinal plant. The English cumin is derived from the Old English via Latin cuminum from the Greek κύμινον, Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm tall and is harvested by hand and it is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm tall and has a diameter of 3–5 cm. Each branch has two to three sub-branches, all the branches attain the same height, therefore the plant has a uniform canopy. The stem is coloured grey or dark green, the leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels, each umbel has five to seven umbellts. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing two mericarps with a single seed, Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like members of the Umbelliferae family such as caraway, parsley. Cumin has been in use since ancient times, seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as spice, originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament and the New Testament. The ancient Greeks kept cumin at the table in its own container. Cumin was also used heavily in ancient Roman cuisine, in India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends. Cumin was introduced to the Americas by Spanish and Portuguese colonists, several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Today, the plant is grown in Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile. Since cumin is used as part of birdseed and exported to many countries
12.
Turmeric
–
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to southern Asia, requiring temperatures between 20 and 30 °C and an amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season, although long-used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy. Turmeric has been used in Asia for thousands of years and is a part of Siddha medicine. It was first used as a dye, and then later for its medicinal properties, the origin of the name is uncertain, possibly deriving from Middle English/early modern English as turmeryte or tarmaret. Speculation exists that it may be of Latin origin, terra merita, the name of the genus, Curcuma, is from an Arabic name of both saffron and turmeric. Turmeric is a herbaceous plant that reaches up to 1 m tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found, the leaves are alternate and arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade, from the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm long, the simple leaf blades are usually 76 to 115 cm long and rarely up to 230 cm. They have a width of 38 to 45 cm and are oblong to elliptic, in China, the flowering time is usually in August. Terminally on the stem is a 12 to 20 cm long inflorescence stem containing many flowers. The bracts are green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm. At the top of the inflorescence, stem bracts are present on which no flowers occur, these are white to green and sometimes, tinged reddish-purple, the hermaphrodite flowers are zygomorphic and threefold. The three 0.8 to 1.2 cm long sepals are fused, white, have fluffy hairs, the three bright-yellow petals are fused into a corolla tube up to 3 cm long. The three corolla lobes have a length of 1.0 to 1.5 cm, and are triangular with soft-spiny upper ends, while the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base, all other stamens are converted to staminodes. The outer staminodes are shorter than the labellum, the labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm
13.
Curry powder
–
Curry powder is a spice mix of widely varying composition based on South Asian cuisine. The word curry is derived from the Tamil word kari meaning sauce, however, use of curry-like mixtures was prevalent in South Asia long before the arrival of Europeans in India. In fact, almost 4000 years prior, spice blends with key ingredients of ginger, garlic, the chili pepper, a ubiquitous ingredient in curry today, was brought to South Asia from the Americas through the Columbian Exchange in the 16th century. Most curry powder recipes include curry leaf, coriander, turmeric, cumin, fenugreek, the Portuguese importation of the chili pepper from Brazil and their mixing of other Asian spices enabled the development of curi. 1 tablespoon of curry powder contains the following nutritional information according to the USDA, Calories,20 kcal Fat,0.87 g Carbohydrates,3.66 g Fibers,2.1 g Protein,0.8 g
14.
British Raj
–
The British Raj was the rule by the British Crown in the Indian subcontinent between 1858 and 1947. The rule is also called Crown rule in India, or direct rule in India, the resulting political union was also called the Indian Empire and after 1876 issued passports under that name. It lasted until 1947, when the British Indian Empire was partitioned into two sovereign states, the Dominion of India and the Dominion of Pakistan. The British Raj extended over almost all present-day India, Pakistan and this area is very diverse, containing the Himalayan mountains, fertile floodplains, the Indo-Gangetic Plain, a long coastline, tropical dry forests, arid uplands, and the Thar desert. In addition, at times, it included Aden, Lower Burma, Upper Burma, British Somaliland. Burma was separated from India and directly administered by the British Crown from 1937 until its independence in 1948, among other countries in the region, Ceylon was ceded to Britain in 1802 under the Treaty of Amiens. Ceylon was part of Madras Presidency between 1793 and 1798, the kingdoms of Nepal and Bhutan, having fought wars with the British, subsequently signed treaties with them and were recognised by the British as independent states. The Kingdom of Sikkim was established as a state after the Anglo-Sikkimese Treaty of 1861, however. The Maldive Islands were a British protectorate from 1887 to 1965, India during the British Raj was made up of two types of territory, British India and the Native States. In general, the term British India had been used to also to the regions under the rule of the British East India Company in India from 1600 to 1858. The term has also used to refer to the British in India. The terms Indian Empire and Empire of India were not used in legislation, the monarch was known as Empress or Emperor of India and the term was often used in Queen Victorias Queens Speeches and Prorogation Speeches. The passports issued by the British Indian government had the words Indian Empire on the cover, in addition, an order of knighthood, the Most Eminent Order of the Indian Empire, was set up in 1878. At the turn of the 20th century, British India consisted of eight provinces that were administered either by a Governor or a Lieutenant-Governor, during the partition of Bengal the new provinces of Assam and East Bengal were created as a Lieutenant-Governorship. In 1911, East Bengal was reunited with Bengal, and the new provinces in the east became, Assam, Bengal, Bihar, there were 565 princely states when India and Pakistan became independent from Britain in August 1947. The princely states did not form a part of British India, the larger ones had treaties with Britain that specified which rights the princes had, in the smaller ones the princes had few rights. Within the princely states external affairs, defence and most communications were under British control, the British also exercised a general influence over the states internal politics, in part through the granting or withholding of recognition of individual rulers. Although there were nearly 600 princely states, the majority were very small
15.
Tamil language
–
Tamil is a Dravidian language predominantly spoken by the Tamil people of India and Sri Lanka, and also by the Tamil diaspora, Sri Lankan Moors, Burghers, Douglas, and Chindians. Tamil is a language of two countries, Singapore and Sri Lanka. It has official status in the Indian state of Tamil Nadu and it is also used as one of the languages of education in Malaysia, along with English, Malay and Mandarin. Tamil is also spoken by significant minorities in the four other South Indian states of Kerala, Karnataka, Andhra Pradesh and Telangana and it is one of the 22 scheduled languages of India. Tamil is one of the classical languages in the world. Tamil-Brahmi inscriptions from 500 BC have been found on Adichanallur and 2 and it has been described as the only language of contemporary India which is recognizably continuous with a classical past. The variety and quality of classical Tamil literature has led to it being described as one of the classical traditions. A recorded Tamil literature has been documented for over 2000 years, the earliest period of Tamil literature, Sangam literature, is dated from ca.300 BC – AD300. It has the oldest extant literature among other Dravidian languages, the earliest epigraphic records found on rock edicts and hero stones date from around the 3rd century BC. More than 55% of the inscriptions found by the Archaeological Survey of India are in the Tamil language. Tamil language inscriptions written in Brahmi script have been discovered in Sri Lanka, the two earliest manuscripts from India, acknowledged and registered by the UNESCO Memory of the World register in 1997 and 2005, were written in Tamil. In 1578, Portuguese Christian missionaries published a Tamil prayer book in old Tamil script named Thambiraan Vanakkam, the Tamil Lexicon, published by the University of Madras, was one of the earliest dictionaries published in the Indian languages. According to a 2001 survey, there were 1,863 newspapers published in Tamil, Tamil belongs to the southern branch of the Dravidian languages, a family of around 26 languages native to the Indian subcontinent. It is also classified as being part of a Tamil language family, the closest major relative of Tamil is Malayalam, the two began diverging around the 9th century CE. According to linguists like Bhadriraju Krishnamurti, Tamil, as a Dravidian language, descends from Proto-Dravidian, linguistic reconstruction suggests that Proto-Dravidian was spoken around the third millennium BC, possibly in the region around the lower Godavari river basin in peninsular India. The material evidence suggests that the speakers of Proto-Dravidian were of the associated with the Neolithic complexes of South India. The next phase in the reconstructed proto-history of Tamil is Proto-South Dravidian, the linguistic evidence suggests that Proto-South Dravidian was spoken around the middle of the second millennium BC, and that proto-Tamil emerged around the 3rd century BC. The earliest epigraphic attestations of Tamil are generally taken to have been shortly thereafter
16.
Portuguese cuisine
–
Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. Portuguese cuisine is famous for seafood, the influence of Portugals former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri and black pepper, as well as cinnamon, vanilla, olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, a Portuguese breakfast often consists of fresh bread, with butter, ham, cheese or jam, accompanied with coffee, milk, tea or hot chocolate. A small espresso coffee is a popular beverage had during breakfast. Sweet pastries are very popular, as well as breakfast cereal, mixed with milk or yogurt. Lunch, often lasting over an hour, is served between noon and 2 oclock or between 1 and 3 oclock, and dinner is served late, around or after 8 oclock. There are three courses, with lunch and dinner usually including a soup. A common Portuguese soup is caldo verde, which is made with potato, shredded kale, among fish recipes, salted cod dishes are pervasive. The most typical desserts are arroz doce and caramel custard, there is also a wide variety of cheeses, usually made from the milk of sheep, goats or cows. These cheeses can also contain a mixture of different kinds of milk, the most famous are queijo da serra from the region of Serra da Estrela, Queijo São Jorge from the Portuguese island of São Jorge, and Requeijão. A popular pastry is the pastel de nata, a custard tart often sprinkled with cinnamon. Portugal is a nation with a well-developed fishing industry and this is reflected in the amount of fish. The country has Europes highest fish consumption per capita and is among the top four in the world for this indicator, fish is served grilled, boiled, fried or deep-fried, stewed, roasted, or even steamed. Foremost amongst these is bacalhau, which is the type of fish most consumed in Portugal and it is said that there are more than 365 ways to cook cod, one for every day of the year. The simpler fish dishes are often flavoured with olive oil. Portugal has been fishing and trading cod since the 15th century, caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomatoes and onions. Sardines used to be preserved in brine for sale in rural areas, later, sardine canneries developed all along the Portuguese coast
17.
East India Company
–
The company also ruled the beginnings of the British Empire in India. The company received a Royal Charter from Queen Elizabeth I on 31 December 1600, wealthy merchants and aristocrats owned the Companys shares. Initially the government owned no shares and had only indirect control, during its first century of operation the focus of the Company was trade, not the building of an empire in India. The company eventually came to rule large areas of India with its own armies, exercising military power. Despite frequent government intervention, the company had recurring problems with its finances, the official government machinery of British India had assumed its governmental functions and absorbed its armies. Soon after the defeat of the Spanish Armada in 1588, London merchants presented a petition to Queen Elizabeth I for permission to sail to the Indian Ocean, one of them, Edward Bonventure, then sailed around Cape Comorin to the Malay Peninsula and returned to England in 1594. In 1596, three ships sailed east, however, these were all lost at sea. Two days later, on 24 September, the Adventurers reconvened and resolved to apply to the Queen for support of the project, the Adventurers convened again a year later. For a period of fifteen years the charter awarded the newly formed company a monopoly on trade with all countries east of the Cape of Good Hope and west of the Straits of Magellan. Anybody who traded in breach of the charter without a licence from the Company was liable to forfeiture of their ships and cargo, the governance of the company was in the hands of one governor and 24 directors or committees, who made up the Court of Directors. They, in turn, reported to the Court of Proprietors, ten committees reported to the Court of Directors. According to tradition, business was transacted at the Nags Head Inn, opposite St Botolphs church in Bishopsgate. Sir James Lancaster commanded the first East India Company voyage in 1601, in March 1604 Sir Henry Middleton commanded the second voyage. Early in 1608 Alexander Sharpeigh was appointed captain of the Companys Ascension, thereafter two ships, Ascension and Union sailed from Woolwich on 14 March 1607–8. Initially, the company struggled in the trade because of the competition from the already well-established Dutch East India Company. The company opened a factory in Bantam on the first voyage, the factory in Bantam was closed in 1683. During this time belonging to the company arriving in India docked at Surat. In the next two years, the company established its first factory in south India in the town of Machilipatnam on the Coromandel Coast of the Bay of Bengal
18.
Coromandel Coast
–
The Coromandel Coast is the southeastern coast region of the Indian Subcontinent, between the Eastern Ghats and the Bay of Bengal of the Indian Ocean. The coastline runs between False Divi Point in the north to Kanyakumari in the south and its definition can also include the northwestern coast of the island of Sri Lanka. The land of the Chola dynasty was called Cholamandalam in Tamil, literally translated as The realm of the Cholas, the alluvial plains created by these rivers are fertile and favour agriculture. The coastline forms a part of Tamil Nadu and Andhra Pradesh, the region averages 800 mm/year, most of which falls between October and December. As a result, the coast is hit by inclement weather almost every year between October and January, the high variability of rainfall patterns is also responsible for water scarcity and famine in most areas not served by the great rivers. The Coromandel Coast is home to the East Deccan dry evergreen forests ecoregion, by late 1530 the Coromandel Coast was home to three Portuguese settlements at Nagapattinam, São Tomé de Meliapore, and Pulicat. Later, in the 17th and 18th centuries, the Coromandel Coast was the scene of rivalries among European powers for control of the India trade, the Coromandel Coast supplied Indian Muslim eunuchs to the Thai palace and court of Siam. The Thai at times asked eunuchs from China to visit the court in Thailand, eventually the British won out, although France retained the tiny enclaves of Pondichéry and Karaikal until 1954. Chinese lacquer goods, including boxes, screens, and chests, became known as Coromandel goods in the eighteenth century, because many Chinese exports were consolidated at the Coromandel ports. Some of the books on the economic history of the Coromandel Coast are 1. )S. Arasaratnam, Merchants, companies, and commerce on the Coromandel Coast, 1650-1740, Oxford University Press,1986. The earthquake and subsequent tsunami killed over 220,000 people around the rim of the Indian Ocean. The tsunami devastated the Coromandel Coast, killing many and sweeping away many coastal communities, four ships of the Royal Navy have borne the name HMS Coromandel after the Indian coast. The Coromandel Peninsula in New Zealand was named one of these ships. After the ship reached the shore, some of its sailors deserted, intending to remain behind in South Australia, a red nail varnish made by Chanel is named coromandel due to its suggestions of exoticism. One of the earliest superfast trains of Indian Railways that runs between Howrah and Chennai is named Coromandel Express, in Slovene the idiom Indija Koromandija means a land of plenty, a promised land, a utopia where Houses are bleached with cheese and covered with cake. There is a poem by the Indian poet and freedom fighter Sarojini Naidu titled Coromandel Fishers. Also, the little-known early 20th-century poet Walter J. Turner wrote a poem entitled Coromandel, the Courtship Of The Yonghy-bonghy-bo by Edward Lear is set on the Coast of Coromandel. Coromandel Wood is referred to by Dame Edith Sitwell in her poem Black Mrs Behemoth, part of Façade and her brother, Sir Osbert Sitwell composed a poem entitled On the coast of Coromandel
19.
Hannah Glasse
–
Hannah Glasse was an English cookery writer of the 18th century. She is remembered mainly for her cookbook, The Art of Cookery made Plain and Easy. The book was reprinted within its first year of publication, appeared in 20 editions in the 18th century, Glasse was christened on 28 March 1708 at St Andrews, Holborn, London. Her mother is said to have been Hannah Reynolds, a widow and her father was Isaac Allgood, a landowner of Brandon and Simonburn, both in Northumberland. He had recently married Hannah Clark, the daughter of a London vintner and she once described her mother in a letter as being a wicked wretch. During her childhood, Glasse formed a relationship with her fathers youngest sister, Margaret Widdrington, the surviving letters are the major source of information about Glasses personal life. On 5 August 1724 at Leyton, Glasse married an Irish soldier, Glasses letters reveal that from 1728–1732 the couple held positions in the household of the 4th Earl of Donegall at Broomfield, Essex. Thereafter, it seems, they lived in London, Glasses identity as the author of one of the most popular of 18th-century cookery books was confirmed in 1938 by the historian Madeline Hope Dodds. The Art of Cookery Made Plain and Easy was published by subscription in 1747, a second edition appeared before the year was out. The book did not reveal its authorship, using the vague cover By a Lady and this permitted the erroneous claim that it was written by John Hill, for instance in Boswell’s Life of Johnson. In 1747, the year in which the book appeared. Also in that year, Glasse set herself up as a habitmaker or dressmaker in Tavistock Street, Covent Garden and her stock was not auctioned after the bankruptcy, as it was all held in Margaret’s name. However, on 29 October 1754, Glasse was forced to auction her most prized asset, on 17 December 1754, the London Gazette stated that Glasse would be discharged from bankruptcy on 11 January 1755. In the same year, she and her brother Lancelot repaid the sum of £500 they had jointly borrowed of Sir Henry Bedingfeld two years before, Glasse once again fell into dire financial difficulties and was consigned on the 22 June 1757 to the Marshalsea debtors prison. In July 1757, she was transferred to Fleet Prison and it was not a commercially successful venture, although its plagiarized editions were popular in North America. Her daughter continued to pay the rates on the Tavistock Street premises until 1758, in 1755 Ann Cook published Professed Cookery, containing a 68-page attack on Glasse. Cook lived in Hexham, and was reacting to a campaign of intimidation and persecution by Lancelot Allgood. In the same year, Glasse published her third and last work and it was reprinted several times, but did not match the success that she had enjoyed with The Art of Cookery
20.
Mohenjo-daro
–
Mohenjo-daro is an archeological site in the province of Sindh, Pakistan. Mohenjo-daro was abandoned in the 19th century BCE as the Indus Valley Civilization declined, significant excavation has since been conducted at the site of the city, which was designated an UNESCO World Heritage Site in 1980. The site is threatened by erosion and improper restoration. Mohenjo-daro, the name for the site, has been variously interpreted as Mound of the Dead Men in Sindhi. The citys original name is unknown, based on his analysis of a Mohenjo-daro seal, Iravatham Mahadevan speculates that the citys ancient name could have been Kukkutarma. Cock-fighting may have had ritual and religious significance for the city, with domesticated chickens bred there for sacred purposes, Mohenjo-daro may also have been a point of diffusion for the eventual worldwide domestication of chickens. Mohenjo-daro is located west of the Indus River in Larkana District, Sindh, Pakistan and it is sited on a Pleistocene ridge in the middle of the flood plain of the Indus River Valley, around 28 kilometres from the town of Larkana. The Indus still flows east of the site, but the Ghaggar-Hakra riverbed on the side is now dry. Mohenjo-daro was built in the 26th century BCE and it was one of the largest cities of the ancient Indus Valley Civilization, also known as the Harappan Civilization, which developed around 3,000 BCE from the prehistoric Indus culture. Mohenjo-daro was the most advanced city of its time, with remarkably sophisticated civil engineering, when the Indus civilization went into sudden decline around 1900 BCE, Mohenjo-daro was abandoned. The ruins of the city remained undocumented for around 3,700 years until R. D and this led to large-scale excavations of Mohenjo-daro led by Kashinath Narayan Dikshit in 1924–25, and John Marshall in 1925–26. In the 1930s, major excavations were conducted at the site under the leadership of Marshall, D. K. Dikshitar, further excavations were carried out in 1945 by Ahmad Hasan Dani and Mortimer Wheeler. The last major series of excavations were conducted in 1964 and 1965 by Dr. George F. Dales, a dry core drilling conducted in 2015 by Pakistans National Fund for Mohenjo-daro revealed that the site is larger than the unearthed area. Mohenjo-daro has a layout based on a street grid of rectilinear buildings. Most were built of fired and mortared brick, some incorporated sun-dried mud-brick, the covered area of Mohenjo-daro is estimated at 300 hectares. The Oxford Handbook of Cities in World History offers an estimate of a peak population of around 40,000. The sheer size of the city, and its provision of buildings and facilities. The city is divided into two parts, the so-called Citadel and the Lower City
21.
Indian subcontinent
–
Geologically, the Indian subcontinent is related to the land mass that rifted from Gondwana and merged with the Eurasian plate nearly 55 million years ago. Geographically, it is the region in south-central Asia delineated by the Himalayas in the north, the Hindu Kush in the west. Politically, the Indian subcontinent usually includes Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, sometimes, the term South Asia is used interchangeably with Indian subcontinent. There is no consensus about which countries should be included in each and it is first attested in 1845 to refer to the North and South Americas, before they were regarded as separate continents. Its use to refer to the Indian subcontinent is seen from the twentieth century. It was especially convenient for referring to the region comprising both the British India and the states under British Paramountcy. The term Indian subcontinent also has a geological significance and it was, like the various continents, a part of the supercontinent of Gondwana. A series of tectonic splits caused formation of basins, each drifting in various directions. The geological region called the Greater India once included the Madagascar, Seychelles, Antartica, as a geological term, Indian subcontinent has meant that region formed from the collision of the Indian basin with Eurasia nearly 55 million years ago, towards the end of Paleocene. The Indian subcontinent has been a particularly common in the British Empire. The region, state Mittal and Thursby, has also labelled as India, Greater India. The BBC and some sources refer to the region as the Asian Subcontinent. Some academics refer to it as South Asian Subcontinent, the terms Indian subcontinent and South Asia are sometimes used interchangeably. There is no accepted definition on which countries are a part of South Asia or Indian subcontinent. In dictionary entries, the term subcontinent signifies a large, distinguishable subdivision of a continent, the region experienced high volcanic activity and plate subdivisions, creating Madagascar, Seychelles, Antartica, Austrolasia and the Indian subcontinent basin. The Indian subcontinent drifted northeastwards, colliding with the Eurasian plate nearly 55 million years ago and this geological region largely includes Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka. The zone where the Eurasian and Indian subcontinent plates meet remains one of the active areas. The English term mainly continues to refer to the Indian subcontinent, physiographically, it is a peninsular region in south-central Asia delineated by the Himalayas in the north, the Hindu Kush in the west, and the Arakanese in the east
22.
Southeast Asia
–
Southeast Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, west of New Guinea and north of Australia. The region lies near the intersection of geological plates, with seismic and volcanic activity. Southeast Asia consists of two regions, Mainland Southeast Asia, also known historically as Indochina, comprising Vietnam, Laos, Cambodia, Thailand, Myanmar. Maritime Southeast Asia, comprising Indonesia, East Malaysia, Singapore, Philippines, East Timor, Brunei, Cocos Islands, definitions of Southeast Asia vary, but most definitions include the area represented by the countries listed below. All of the states are members of the Association of Southeast Asian Nations, the area, together with part of South Asia, was widely known as the East Indies or simply the Indies until the 20th century. Sovereignty issues exist over some territories in the South China Sea, Papua New Guinea has stated that it might join ASEAN, and is currently an observer. Southeast Asia is geographically divided into two subregions, namely Mainland Southeast Asia and Maritime Southeast Asia, Mainland Southeast Asia includes, Maritime Southeast Asia includes, The Andaman and Nicobar Islands of India are geographically considered part of Southeast Asia. Eastern Bangladesh and the Seven Sister States of India are culturally part of Southeast Asia, the eastern half of Indonesia and East Timor are considered to be biogeographically part of Oceania. Homo sapiens reached the region by around 45,000 years ago, homo floresiensis also lived in the area up until 12,000 years ago, when they became extinct. Austronesian people, who form the majority of the population in Indonesia, Malaysia, Brunei, East Timor. Solheim and others have shown evidence for a Nusantao maritime trading network ranging from Vietnam to the rest of the archipelago as early as 5000 BC to 1 AD. The peoples of Southeast Asia, especially those of Austronesian descent, have been seafarers for thousands of years and their vessels, such as the vinta, were ocean-worthy. Magellans voyage records how much more manoeuvrable their vessels were, as compared to the European ships, Passage through the Indian Ocean aided the colonisation of Madagascar by the Austronesian people, as well as commerce between West Asia and Southeast Asia. Gold from Sumatra is thought to have reached as far west as Rome and this was later replaced by Hinduism. Theravada Buddhism soon followed in 525, in the 15th century, Islamic influences began to enter. This forced the last Hindu court in Indonesia to retreat to Bali, in Mainland Southeast Asia, Burma, Cambodia and Thailand retained the Theravada form of Buddhism, brought to them from Sri Lanka. This type of Buddhism was fused with the Hindu-influenced Khmer culture, very little is known about Southeast Asian religious beliefs and practices before the advent of Indian merchants and religious influences from the 2nd century BCE onwards. Prior to the 13th century CE, Hinduism and Buddhism were the religions in Southeast Asia
23.
Apicius
–
He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen, but the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time. A sample recipe from Apicius follows, ALITER HAEDINAM SIVE AGNINAM EXCALDATAM, cepam, coriandrum minutatim succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. Coques, exinanies in patina, amulo obligas, <agnina> a crudo trituram mortario accipere debet, caprina autem cum coquitur accipit trituram. Put the pieces of meat into a pan, finely chop an onion and coriander, pound pepper, lovage, cumin, garum, oil, and wine. Cook, turn out into a pan, thicken with wheat starch. If you take lamb you should add the contents of the mortar while the meat is raw, if kid. The Vinidarius of this book may have been a Goth, in case his Gothic name may have been Vinithaharjis. Despite being called illustrious, nothing about him is truly known, apici excerpta a Vinidario survives in a single 8th-century uncial manuscript. Despite the title, this booklet is not an excerpt purely from the Apicius text we have today, once manuscripts surfaced, there were two early printed editions of Apicius, in Milan and Venice. Four more editions in the four decades reflect the appeal of Apicius. In the long-standard edition of C. T. Schuch, the editor added some recipes from the Vinidarius manuscript, between 1498 and 1936, there were 14 editions of the Latin text. The work was not widely translated, however, the first translation was into Italian, in 1852, the French translation by Bertrand Guégan was awarded the 1934 Prix Langlois by the Académie française. Vehling made the first translation of the book into English under the title Cookery and it was published in 1936 and is still in print, having been reprinted in 1977 by Dover Publications. It is now of historical interest only, since Vehlings knowledge of Latin was not always adequate for the task of translation. Medieval cuisine Le Viandier – a recipe collection generally credited to Guillaume Tirel, the Forme of Cury – is an extensive collection of medieval English recipes of the 14th century. Apicii decem libri qui dicuntur De re coquinaria ed. Mary Ella Milham, the Roman Cookery Book, A Critical Translation of the Art of Cooking By Apicius for Use in the Study and the Kitchen. Apicius, A Critical Edition with an Introduction and an English Translation, Cookery and Dining in Imperial Rome
24.
Vinegar
–
Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria, Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a variety of industrial, medical. Commercial vinegar is produced either by a fast or a slow fermentation processes, in general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria, fast methods add mother of vinegar to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days, the conversion of ethanol and oxygen to acetic acid takes place by the following reaction, CH3CH2OH + O2 → CH3COOH + H2O Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC, apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present and it can be diluted with fruit juice or water or sweetened for consumption. Balsamic vinegar is an aged vinegar produced in the Modena. The original product—Traditional Balsamic Vinegar—is made from the juice, or must. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in casks made variously of oak, mulberry, chestnut, cherry, juniper. Regardless of how it is produced, balsamic vinegar must be made from a grape product, a high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow. It ranges from yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar. Because it contains no sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim, cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars, the other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid, a white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar to be mixed with cane vinegar to lower the cost
25.
Mughal Empire
–
The dynasty, though ethnically Turco-Mongol, was Persianate in terms of culture. The Mughal empire extended over parts of the Indian subcontinent. The beginning of the empire is conventionally dated to the victory by its founder Babur over Ibrahim Lodi, the Mughal emperors were Central Asian Turco-Mongols belonging to the Timurid dynasty, who claimed direct descent from both Genghis Khan and Timur. During the reign of Humayun, the successor of Babur, the empire was briefly interrupted by the Sur Empire, the classic period of the Mughal Empire started in 1556 with the ascension of Akbar the Great to the throne. Under the rule of Akbar and his son Jahangir, the region enjoyed economic progress as well as harmony. Akbar was a warrior who also forged alliances with several Hindu Rajput kingdoms. Some Rajput kingdoms continued to pose a significant threat to the Mughal dominance of northwestern India, the reign of Shah Jahan, the fifth emperor, between 1628 and 1658 was the golden age of Mughal architecture. He erected several monuments, the best known of which is the Taj Mahal at Agra, as well as the Moti Masjid, Agra, the Red Fort, the Jama Masjid, Delhi. By the mid-18th century, the Marathas had routed Mughal armies, during the following century Mughal power had become severely limited, and the last emperor, Bahadur Shah II, had authority over only the city of Shahjahanabad. He issued a firman supporting the Indian Rebellion of 1857 and following the defeat was therefore tried by the British East India Company for treason, imprisoned and exiled to Rangoon. Contemporaries referred to the empire founded by Babur as the Timurid empire, which reflected the heritage of his dynasty, another name was Hindustan, which was documented in the Ain-i-Akbari, and which has been described as the closest to an official name for the empire. In the west, the term Mughal was used for the emperor, and by extension, the use of Mughal derived from the Arabic and Persian corruption of Mongol, and it emphasised the Mongol origins of the Timurid dynasty. The term gained currency during the 19th century, but remains disputed by Indologists, similar terms had been used to refer to the empire, including Mogul and Moghul. Nevertheless, Baburs ancestors were sharply distinguished from the classical Mongols insofar as they were oriented towards Persian rather than Turco-Mongol culture, ousted from his ancestral domains in Central Asia, Babur turned to India to satisfy his ambitions. He established himself in Kabul and then pushed steadily southward into India from Afghanistan through the Khyber Pass, Baburs forces occupied much of northern India after his victory at Panipat in 1526. The preoccupation with wars and military campaigns, however, did not allow the new emperor to consolidate the gains he had made in India, the instability of the empire became evident under his son, Humayun, who was driven out of India and into Persia by rebels. Humayuns exile in Persia established diplomatic ties between the Safavid and Mughal Courts, and led to increasing Persian cultural influence in the Mughal Empire, the restoration of Mughal rule began after Humayuns triumphant return from Persia in 1555, but he died from a fatal accident shortly afterwards. Humayuns son, Akbar, succeeded to the throne under a regent, Bairam Khan, through warfare and diplomacy, Akbar was able to extend the empire in all directions and controlled almost the entire Indian subcontinent north of the Godavari River
26.
Goa
–
Goa /ˈɡoʊ. ə/ is a state in India within the coastal region known as the Konkan in western India. It is bounded by Maharashtra to the north and Karnataka to the east and it is Indias smallest state by area and the fourth smallest by population. Goa is Indias richest state, with a GDP per capita two and a half times that of the country, Panaji is the states capital, while Vasco da Gama is its largest city. The historic city of Margao still exhibits the influence of the Portuguese. Goa is a former Portuguese province, the Portuguese overseas territory of Portuguese India existed for about 450 years until it was annexed by India in 1961. Goa is visited by large numbers of international and domestic tourists each year for its beaches, places of worship and it has rich flora and fauna, owing to its location on the Western Ghats range, a biodiversity hotspot. In ancient literature, Goa was known by names, such as Gomanchala, Gopakapattana, Gopakapattam, Gopakapuri, Govapuri, Govem. In the 3rd century BC, Goa was known as Aparantha and is mentioned by the Greek geographer Ptolemy, in the 13th century, the Greeks referred to Goa as Nelkinda. Other historical names for Goa are Sindapur, Sandabur, and Mahassapatam, Goas history goes back 20, 000–30,000 years. The rock art engravings exhibit the earliest traces of life in India. Upper Paleolithic or Mesolithic rock art engravings have been found on the bank of the river Kushavati at Usgalimal. Petroglyphs, cones, stone-axe, and choppers dating to 10,000 years ago have been found in places in Goa, such as Kazur, Mauxim. Evidence of Palaeolithic life is seen at Dabolim, Adkon, Shigao, Fatorpa, Arli, Maulinguinim, Diwar, Sanguem, Pilerne, difficulty in carbon dating the laterite rock compounds poses a problem for determining the exact time period. Early Goan society underwent radical change when Indo-Aryan and Dravidian migrants amalgamated with the aboriginal locals, in the 3rd century BC, Goa was part of the Maurya Empire, ruled by the Buddhist emperor, Ashoka of Magadha. Buddhist monks laid the foundation of Buddhism in Goa, between the 2nd century BC and the 6th century AD, Goa was ruled by the Bhojas of Goa. The rule later passed to the Chalukyas of Badami, who controlled it between 578 and 753, and later the Rashtrakutas of Malkhed from 753 to 963, from 765 to 1015, the Southern Silharas of Konkan ruled Goa as the feudatories of the Chalukyas and the Rashtrakutas. Over the next few centuries, Goa was successively ruled by the Kadambas as the feudatories of the Chalukyas of Kalyani, in 1312, Goa came under the governance of the Delhi Sultanate. The kingdoms grip on the region was weak, and by 1370 it was forced to surrender it to Harihara I of the Vijayanagara empire, the Vijayanagara monarchs held on to the territory until 1469, when it was appropriated by the Bahmani sultans of Gulbarga
27.
Columbian Exchange
–
Invasive species of flora and fauna and communicable diseases were a byproduct of the Exchange. Traders returned to Europe with maize, potatoes, and tomatoes, the term was first used in 1972 by American historian Alfred W. Crosby in his environmental history book The Columbian Exchange. It was rapidly adopted by historians and journalists and has become widely known. In 1972 Alfred W. Crosby, an American historian at the University of Texas at Austin and this book covers the environmental impact of Columbus landing in the new world. The term has become popular among historians and journalists, such as Charles C, mann, whose book 1493 expands and updates Crosbys original research. Before AD1500, potatoes were not grown outside of South America, by the 1840s, Ireland was so dependent on the potato that the proximate cause of the Great Famine was a potato disease. Potatoes eventually became an important staple of the diet in much of Europe, many European rulers, including Frederick the Great of Prussia and Catherine the Great of Russia, encouraged the cultivation of the potato. Maize and manioc, introduced by the Portuguese from South America in the 16th century, have replaced sorghum, 16th-century Spanish colonizers introduced new staple crops to Asia from the Americas, including maize and sweet potatoes, and thereby contributed to population growth in Asia. Tomatoes, which came to Europe from the New World via Spain, were prized in Italy mainly for their ornamental value. From the 19th century tomato sauces became typical of Neapolitan cooking and, ultimately, coffee from Africa and the Middle East and sugar cane from the Spanish West Indies became the main export commodity crops of extensive Latin American plantations. Introduced to India by the Portuguese, chili and potatoes from South America have become an part of Indian cuisine. It took three centuries after their introduction in Europe for tomatoes to become widely accepted, of all the New World plants introduced to Italy, only the potato took as long as the tomato to gain acceptance. In large part this was due to 16th-century physicians believing that this native Mexican fruit was poisonous, in 1544, Pietro Andrea Mattioli, a Tuscan physician and botanist, suggested that tomatoes might be edible, but no record exists of anyone consuming them at this time. At this time, the label pomi doro was also used to refer to figs, melons, in the early years, tomatoes were mainly grown as ornamentals in Italy. For example, the Florentine aristocrat Giovanvettorio Soderini wrote how they were to be only for their beauty and were grown only in gardens or flower beds. Tomatoes were grown in elite town and country gardens in the fifty years or so following their arrival in Europe and were occasionally depicted in works of art. However, in 1592 the head gardener at the garden of Aranjuez near Madrid, under the patronage of Philip II of Spain wrote. Besides this account, tomatoes remained exotic plants grown for ornamental purposes, the combination of pasta with tomato sauce was developed only in the late nineteenth century
28.
English cuisine
–
English cuisine encompasses the cooking styles, traditions and recipes associated with England. Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, the 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages, curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasses recipe for chicken currey. French cuisine influenced English recipes throughout the Victorian era, after the rationing of the Second World War, Elizabeth Davids 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other writers to describe other styles, including Chinese. England continues to absorb culinary ideas from all over the world, English cookery has developed over many centuries since at least the time of The Forme of Cury, written in the Middle Ages around 1390 in the reign of King Richard II. The book offers imaginative and sophisticated recipes, with sweet and sour sauces thickened with bread or quantities of almonds boiled, peeled, dried and ground. Foods such as gingerbread are described and it was not at all, emphasises Clarissa Dickson Wright in her A History of English Food, a matter of large lumps of roast meat at every meal as imagined in Hollywood films. Set hit on the fyre, put to sigure & safron, when hit boyleth, tak som of thy milk, boylying, fro the fyre & aley hit up with yolkes of eyron that hit be ryght chargeaunt, styre hit wel for quelling. Put therto that othyr, & ster hem togedyr, & serve hem forth as mortruys, the early modern period saw the gradual arrival of printed cookery books, though the very first, the printer Richard Pynsons 1500 Boke of Cokery was compiled from medieval texts. The next, A Proper Newe Booke of Cokerye, was published sometime after 1545, the Secretes of the Reverende Maister Alexis of Piermont was published in 1558, translated from a French translation of Alessio Piemonteses original Italian work on confectionery. English tastes evolved during the century in at least three ways. Firstly, recipes emphasise a balance of sweet and sour, secondly, butter becomes an important ingredient in sauces, a trend which continued in later centuries. Thirdly, herbs, which could be grown locally but had been used in the Middle Ages. In A. W. s Book of Cookrye, 35% of the recipes for meat stews and sauces include herbs, on the other hand, 76% of those meat recipes still used the distinctly mediaeval combination of sugar and dried fruit, together or separately. New ingredients were arriving from distant countries, too, The Good Huswifes Jewell introduced sweet potatoes alongside familiar Medieval recipes, elinor Fettiplaces Receipt Book, compiled in 1604 gives an intimate view of Elizabethan cookery. The book provides recipes for various forms of bread, such as buttered loaves, for apple fritters, preserves and pickles, New ingredients such as the sweet potato appear. Pies were important both as food and for show, the nursery rhyme Sing a Song of Sixpence, with its lines Four and Twenty blackbirds / Baked in a pie
29.
Anglo-Indian cuisine
–
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates, one of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Anglo-Indian cuisine was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, Anglo-Indian cuisine was documented in detail by the English colonel Arthur Robert Kenney-Herbert, writing in 1885 to advise the British Rajs memsahibs how to cope with their Indian cooks. Many of its usages are described in the wonderful 1886 Anglo-Indian dictionary, more recently, the cuisine has been analysed by Jennifer Brennan in 1990 and David Burton in 1993. Well-known Anglo-Indian dishes include chutneys, salted beef tongue, kedgeree, ball curry, fish rissoles, and mulligatawny soup. Chutney, one of the few Anglo-Indian dishes that has had a influence on English cuisine, is a cooked and sweetened but not highly spiced preparation of fruit. Pish pash was defined by Hobson-Jobson as a slop of rice-soup with small pieces of meat in it, the term was first recorded by Augustus Prinsep in the mid 19th century. The name comes from the Persian pash-pash, from pashidan, to break, a version of the dish is given in The Cookery Book of Lady Clark of Tillypronie of 1909. Veeraswamy described his Indian Cookery in a book of that name in 1936, many Indian restaurants, however, have reverted to the standard mix-and-match Indian dishes that are better known to the British public. Food Stories — Explore a century of change in UK food culture on the British Librarys Food Stories website How Britain got the hots for curry. Fears for the decline of Anglo-Indian cooking
30.
The Art of Cookery made Plain and Easy
–
The Art of Cookery made Plain and Easy is a cookbook by Hannah Glasse first published in 1747. It was a best seller for a century after its first publication, dominating the English-speaking market, the book ran through at least 40 editions, many of them pirated. It was published in Dublin from 1748, and in America from 1805, Glasse emphasised in her note To the Reader that she used plain language so that servants would be able to understand it. Glasse expressed criticism of French influence, but included dishes with French names, other recipes use imported ingredients such as cocoa, cinnamon, nutmeg, pistachios and even musk. The book was popular in the Thirteen Colonies of America, and its appeal survived the American War of Independence, copies being owned by Benjamin Franklin, Thomas Jefferson, the book was updated significantly both during her life and after her death. Some of the recipes were plagiarised, to the extent of being reproduced verbatim from earlier books by other writers, in addition, the first page of the main text is signed in ink by the author. The first edition of the book was published by Glasse herself, funded by subscription, COVER the bottom of your dish or bowl with Naples biscuits broke in pieces, mackeroons broke in halves, and ratafia cakes. Just wet them all through with sack, then make a good boiled custard not too thick, and you may garnish it with ratafia cakes, currant jelly, and flowers. The book has a table of contents on the title page, followed by a note To the Reader. There is an alphabetical index at the back. And she comments that the great Cooks have such a way of expressing themselves. Chapters sometimes begin with an introduction giving general advice on the topic at hand, such as cooking meat. The recipes give no indication of cooking time or oven temperature, there are no separate lists of ingredients, where necessary, the recipes specify quantities directly in the instructions. Many recipes do not mention quantities at all, simply instructing the cook what to do, thus, an example of such a recipe is To à la Daube Pigeons, a daube is a rich French meat stew from Provence, traditionally made with beef. Her A Goose à la Mode is served in a sauce flavoured with red wine, home-made Catchup, veal sweetbread, truffles, morels, and mushrooms. She occasionally uses French ingredients, To make a rich Cake includes half a Pint of right French Brandy, ingredients from faraway countries were becoming available. The recipe for Elder-Shoots, in Imitation of Bamboo makes use of an ingredient to substitute for a foreign one that English travellers had encountered in the Far East. The same recipe also calls for a variety of imported spices to flavour the pickle, an Ounce of white or red Pepper, an Ounce of Ginger sliced, a little Mace, and a few Corns of Jamaica Pepper
31.
Indenture
–
An indenture is a legal contract that reflects or covers a debt or purchase obligation. It specifically refers to two types of practices, in usage, an indentured servant status, and in modern usage. An indenture is a contract between two parties, particularly for indentured labour or a term of apprenticeship but also for certain land transactions. Each party to the deed would then retain a part, when the agreement was made before a court of law a tripartite indenture was made, with the third piece kept at the court. The term is used for any kind of deed executed by more than one party, in the case of bonds, the indenture shows the pledge, promises, representations and covenants of the issuing party. In England the earliest surviving examples are from the thirteenth century, exchequer records of Henry Vs French campaign of 1415, including the indentures of all the captains of the army agreeing to provide specified numbers of men and at what cost, may still be read. An indenture was commonly used as a form of sealed contract or agreement for land, an example of such a use can be found in the National Archives, where an indenture, from about 1401, recording the transfer of the manor of Pinley, Warwickshire, is held. In the early history of the United States, many European immigrants served a period of indentured labour in order to pay the cost of their transportation. This practice was common during the 17th and 18th centuries, where half of immigrants worked off an average of three years servitude. When the offering memorandum is prepared in advance of marketing a bond, in the United States, public debt offerings in excess of $10 million require the use of an indenture of trust under the Trust Indenture Act of 1939. The rationale for this is that it is necessary to establish a collective action mechanism under which creditors can collect in a fair, orderly manner if default takes place
32.
Fusion cuisine
–
Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s. Fusion food is a term for the combination of various forms of cookery. Regional fusion combines different cuisines of a region or sub-region into a single eating experience, Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom. Often featured are East Asian, South-East Asian, and South Asian dishes alongside one another, in the United Kingdom, Fish and Chips can be seen as an early fusion dish due to its marrying of ingredients stemming from Jewish, French, Belgian cuisines. Another incarnation of fusion cuisine implements a more eclectic approach, which features original dishes that combine varieties of ingredients from various cuisines. Such a restaurant might feature a variety of dishes inspired by a combination of various regional cuisines with new ideas. Foods in Malaysia are another example of fusion cuisine between Malay, Javanese, Chinese and Indian and light influences from Thai, Portuguese, Dutch. Foods based on one culture, but prepared using ingredients and flavors inherent to another culture, are considered forms of fusion cuisine. For instance, pizza made with cheddar and pepper jack cheese, salsa and this particular dish is a fusion of Italian and Mexican cuisines. This type of success depends on a number of factors. Among these are, Clienteles cultural diversity Clienteles travel patterns and experiences, Clienteles culinary sophistication and openness to new eating experiences. Wolfgang Puck is considered as one of the pioneers of fusion cuisine
33.
Sri Lanka
–
Sri Lanka, officially the Democratic Socialist Republic of Sri Lanka, is an island country in South Asia near south-east India. Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest, Sri Lankas documented history spans 3,000 years, with evidence of pre-historic human settlements dating back to at least 125,000 years. Its geographic location and deep harbours made it of strategic importance from the time of the ancient Silk Road through to World War II. Sri Lanka was known from the beginning of British colonial rule until 1972 as Ceylon, Sri Lankas recent history has been marred by a thirty-year civil war which decisively ended when the Sri Lankan military defeated the Liberation Tigers of Tamil Eelam in 2009. A diverse and multicultural country, Sri Lanka is home to many religions, ethnic groups, in addition to the majority Sinhalese, it is home to large groups of Sri Lankan and Indian Tamils, Moors, Burghers, Malays, Kaffirs and the aboriginal Vedda. Sri Lanka has a rich Buddhist heritage, and the first known Buddhist writings of Sri Lanka, Sri Lanka is a republic and a unitary state governed by a semi-presidential system. The legislative capital, Sri Jayawardenepura Kotte, is a suburb of the capital and largest city. Along with the Maldives, Sri Lanka is one of the two countries in South Asia that are rated among high human development on the Human Development Index. In antiquity, Sri Lanka was known to travellers by a variety of names, according to the Mahavamsa, the legendary Prince Vijaya named the land Tambapanni, because his followers hands were reddened by the red soil of the area. In Hindu mythology, such as the Mahabharata, the island was referred to as Lankā, in Tamil, the island is referred to as Eelam. Ancient Greek geographers called it Taprobanā or Taprobanē from the word Tambapanni, as a British crown colony, the island was known as Ceylon, it achieved independence as the Dominion of Ceylon in 1948. The country is known in Sinhalese as Śrī Laṃkā and in Tamil as Ilaṅkai, in 1972, its formal name was changed to Free, Sovereign and Independent Republic of Sri Lanka. Later in 1978 it was changed to the Democratic Socialist Republic of Sri Lanka, as the name Ceylon still appears in the names of a number of organisations, the Sri Lankan government announced in 2011 a plan to rename all those over which it has authority. The pre-history of Sri Lanka goes back 125,000 years, the era spans the Palaeolithic, Mesolithic and early Iron Ages. Among the Paleolithic human settlements discovered in Sri Lanka, Pahiyangala and it is said that Kubera was overthrown by his demon stepbrother Ravana, the powerful emperor who built a mythical flying machine named Dandu Monara. The modern city of Wariyapola is described as Ravanas airport, early inhabitants of Sri Lanka were probably ancestors of the Vedda people, an indigenous people numbering approximately 2,500 living in modern-day Sri Lanka. According to the Mahāvamsa, a written in Pāḷi, the original inhabitants of Sri Lanka are the Yakshas and Nagas. Ancient cemeteries that were used before 600BC and other signs of advanced civilization has also discovered in Sri Lanka
34.
Pakistan
–
Pakistan, officially the Islamic Republic of Pakistan, is a federal parliamentary republic in South Asia on the crossroads of Central Asia and Western Asia. It is the sixth-most populous country with a population exceeding 200 million people, in terms of area, it is the 33rd-largest country in the world with an area covering 881,913 square kilometres. It is separated from Tajikistan by Afghanistans narrow Wakhan Corridor in the north, Pakistan is unique among Muslim countries in that it is the only country to have been created in the name of Islam. As a result of the Pakistan Movement led by Muhammad Ali Jinnah and it is an ethnically and linguistically diverse country, with a similarly diverse geography and wildlife. Initially a dominion, Pakistan adopted a constitution in 1956, becoming an Islamic republic, an ethnic civil war in 1971 resulted in the secession of East Pakistan as the new country of Bangladesh. The new constitution stipulated that all laws were to conform to the injunctions of Islam as laid down in the Quran. Pakistan has an economy with a well-integrated agriculture sector. The Pakistani economy is the 24th-largest in the world in terms of purchasing power and it is ranked among the emerging and growth-leading economies of the world, and is backed by one of the worlds largest and fastest-growing middle classes. The post-independence history of Pakistan has been characterised by periods of military rule, the country continues to face challenging problems such as illiteracy, healthcare, and corruption, but has substantially reduced poverty and terrorism and expanded per capita income. It is also a member of CERN. Pakistan is a signatory to the Kyoto Protocol, the Paris Agreement, the name Pakistan literally means land of the pure in Urdu and Persian. It is a play on the word pāk meaning pure in Persian and Pashto, the letter i was incorporated to ease pronunciation and form the linguistically correct and meaningful name. Some of the earliest ancient human civilisations in South Asia originated from areas encompassing present-day Pakistan, the earliest known inhabitants in the region were Soanian during the Lower Paleolithic, of whom stone tools have been found in the Soan Valley of Punjab. The Vedic Civilization, characterised by Indo-Aryan culture, laid the foundations of Hinduism, Multan was an important Hindu pilgrimage centre. The Vedic civilisation flourished in the ancient Gandhāran city of Takṣaśilā, the Indo-Greek Kingdom founded by Demetrius of Bactria included Gandhara and Punjab and reached its greatest extent under Menander, prospering the Greco-Buddhist culture in the region. Taxila had one of the earliest universities and centres of education in the world. At its zenith, the Rai Dynasty of Sindh ruled this region, the Pala Dynasty was the last Buddhist empire, which, under Dharampala and Devapala, stretched across South Asia from what is now Bangladesh through Northern India to Pakistan. The Arab conqueror Muhammad bin Qasim conquered the Indus valley from Sindh to Multan in southern Punjab in 711 AD, the Pakistan governments official chronology identifies this as the time when the foundation of Pakistan was laid
35.
Bangladesh
–
Bangladesh, officially the Peoples Republic of Bangladesh, is a country in South Asia. It shares land borders with India and Myanmar, Nepal, Bhutan and China are located near Bangladesh but do not share a border with it. The countrys maritime territory in the Bay of Bengal is roughly equal to the size of its land area, Bangladesh is the worlds eighth most populous country. Dhaka is its capital and largest city, followed by Chittagong which has the countrys largest port, Bangladesh forms the largest and eastern part of the Bengal region. Bangladeshis include people of different ethnic groups and religions, Bengalis, who speak the official Bengali, make up 98% of the population. The politically dominant Bengali Muslims make the nation the worlds third largest Muslim-majority country, most of Bangladesh is covered by the Bengal delta, the largest delta on Earth. The country has 700 rivers and 8,046 km of inland waterways, highlands with evergreen forests are found in the northeastern and southeastern regions of the country. Bangladesh has many islands and a coral reef and it is home to the Sundarbans, the largest mangrove forest in the world. The countrys biodiversity includes a vast array of plant and wildlife, including critically endangered Bengal tigers, the Greeks and Romans identified the region as Gangaridai, a powerful kingdom of the historical subcontinent, in the 3rd century BCE. Archaeological research has unearthed several ancient cities in Bangladesh, which had trade links for millennia. The Bengal Sultanate and Mughal Bengal transformed the region into a cosmopolitan Islamic imperial power between the 14th and 18th centuries, the region was home to many principalities which had inland naval prowess. It was also a center of the worldwide muslin and silk trade. As part of British India, the region was influenced by the Bengali renaissance, the Partition of British India made East Bengal a part of the Dominion of Pakistan, and was renamed as East Pakistan. The region witnessed the Bengali Language Movement in 1952 and the Bangladesh Liberation War in 1971, after independence, a parliamentary republic was established. A presidential government was in place between 1975 and 1990, followed by a return to parliamentary democracy, the country has also been affected by poverty, natural disasters, hunger, dominant party systems and military coups. Bangladesh is a power and a major developing nation. Listed as one of the Next Eleven, it has the 46th largest economy and it is one of the largest textile exporters in the world. Its major trading partners are the European Union, the United States, China, India, Japan, Malaysia, with its strategically vital location between Southern, Eastern and Southeast Asia, Bangladesh is an important promoter of regional connectivity and cooperation
36.
Millet
–
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the tropics of Asia and Africa. The crop is favored due to its productivity and short growing season under dry, millets are indigenous to many parts of the world. The most widely grown millet is pearl millet, which is an important crop in India, Finger millet, proso millet, and foxtail millet are also important crop species. Millets have been important food staples in human history, particularly in Asia and they have been in cultivation in East Asia for the last 10,000 years. Consumption of the minor millets has been practiced since the beginning of the ancient civilizations of the world, generally, the millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of extreme conditions such as drought and are nutritious compared to the major cereals such as rice. They contain low phytic acid and are rich in fiber, iron, calcium. Moreover, these millets release sugar slowly in the blood and also diminish the glucose absorption, major millets are the most widely cultivated species. Eragrostideae tribe, Eleusine coracana, Finger millet - the fourth-most cultivated millet, paniceae tribe, Panicum miliaceum, Proso millet - the third-most cultivated millet. Pennisetum glaucum, Pearl millet - the most cultivated millet, setaria italica, Foxtail millet - the second-most cultivated millet. Jobs tears - of minor importance as a crop, eragrostideae tribe, Eragrostis tef, Teff - often not considered to be a millet. White fonio, Black fonio, Raishan, Polish millet - of minor importance as a crop, Japanese barnyard millet, Indian barnyard millet, Burgu millet, Common barnyard grass. Collectively, the members of this genus are called barnyard grasses or barnyard millets, other common names to identify these seeds include Jhangora, Samo seeds or Morio / Mario / Moraiaya seeds. Panicum sumatrense, Little millet Paspalum scrobiculatum, Kodo millet Urochloa ramosa, guinea millet Foxtail Millet is known to have been the first domesticated millet. Chinese legends attribute the domestication of millet to Shennong, the legendary Emperor of China, millets also formed important parts of the prehistoric diet in Indian, Chinese Neolithic and Korean Mumun societies. Broomcorn and foxtail millet were important crops beginning in the Early Neolithic of China, for example, some of the earliest evidence of millet cultivation in China was found at Cishan. Evidence at Cishan for foxtail millet dates back to around 6500 BC, a 4, 000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China
37.
Bangladeshi cuisine
–
Bangladeshi cuisine is the national cuisine of Bangladesh. It is dominated by Bengali cuisine and has shaped by the diverse history. The country has a monsoon climate. Rice is the staple food of Bangladesh and is served with a wide range of curries. Sublime Bangladeshi dishes exhibit strong aromatic flavours, and often include eggs, a variety of spices and herbs, along with mustard oil and ghee, is used in Bangladeshi cooking. The main breads are naan, paratha, roti, bakarkhani, dal is the second most important staple food which is served with rice/porota/luchi. Fish is a staple in Bangladeshi cuisine, especially freshwater fish, major fish dishes include, pabda, rui, pangash, chitol, magur, bhetki and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck, squab, vegetable dishes, either mashed, boiled, or leaf-based, are widely served. Seafood such as Lobsters and shrimps are also often prevalent, gourmet pulao is served during feasts and festivals. Different types of Bengali biryani and pulao include Kachi, Tehari, Ilish, different types of kababs include shikh, reshmi, shashlik, tikka and shami. The country is home to a spread of Bengali desserts and confectioneries, ranging from pan-fried or steamed rice cakes to halwa and sweets made from fruits. Tea is widely consumed as the beverage and offered to guests as a gesture of welcome. Popular snacks include samosas, pakoras, jhalmuri, pitha, rolls etc, the phuchka and chotpoti are major street foods. The Chittagong Hill Tracts in southeastern Bangladesh features bamboo shoot cuisine, Bangladesh is also the worlds fifth-largest producer of tropical fruits. Ancient Bengali diets included rice, fish, honey, dairy, the region was an administrative and commercial bastion in South Asia during early Hindu and Buddhist kingdoms, and later Muslim sultanates. Mughlai cuisine developed in Bengal after the establishment of the province of Mughal Bengal in 1576, the city of Dhaka played an important role in influencing Bengali food with Mughal elements. The British Empire ruled the region for two hundred years between the 18th and 20th centuries, during which the Bengal Renaissance shaped the emergence of modern Bengali cuisine. During the British Raj, Calcutta influenced many Bengali dishes, in the southeast, Arakan cuisine from Burma influenced dishes in Chittagong, particularly dried fish
38.
Bengali cuisine
–
Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam also have large native Bengali populations, with an emphasis on fish, vegetables and lentils are served with rice as a staple diet. Bengali cuisine is known for its subtle flavours, and its spread of confectioneries, Bengali food has inherited a large number of influences, arising from a historical and strong trade links with many parts of the world. Bengal fell under the sway of various Turkic rulers from the thirteenth century onwards. The Jews brought bakeries to Bengal and the families of Wajid Ali Shah. British patronage and the Babu Renaissance fueled the development of different culinary strands into a distinct heritage. From the culinary point of view, some major historical trends influenced Bengali food, Bengal has been ruled by Muslim governors since the days of the Delhi Sultanate, five short-lived, Delhi-based kingdoms or sultanates, of Turkic origin in medieval India. However, for more than 500 years, Muslim rule in Bengal was centred in Dhaka, trade routes going from Delhi to Dhaka traversed almost the entire width of todays Bengal, crossing most major rivers. Dhaka evolved a vibrant cuisine based heavily on the influence of the Mughal courts, popularly called Mughlai cuisine and characterised by rich sauces and these food traditions continued in the courts of the Nawabs of Bengal. Though defeated by the British in 1757, they continued as puppet rulers of Bengal until 1880, with their courts, manners and cuisine maintained by doles from the English. Another key influence to the food came much later, when Wajid Ali Shah, concerning Awadhi cuisine, the Nawab is said to have brought with him hundreds of baburchis, khansamas and moshlachis. While deriving from Mughlai cuisine, Awadh preferred mutton to beef and was liberal in the use of attor of aromatics such rose or ketoki and this is the other reason a shift occurred from using beef to using mutton instead. The recipes that have a Mughal Bengali influence do not use mustard, the reason mustard was not used is that it was not appreciated much by the Mughals and was avoided. The Christian influence came to Bengal a few hundred years after its arrival on the Western borders of India, while the religion spread among the population, the region remained isolated from the political and religious centres of Christian India. This meant that people retained many of their customs, especially food habits. Though the Dutch and the French also had colonies in West Bengal and that came from the British, and other Western immigrants such as the Baghdadi Jews who set up Kolkatas famous Jewish bakeries. West Bengals flourishing community of Anglo-Indians formed a once-influential cuisine, the key culinary influence of the Christian community was the ritual of tea. Baking, which was pretty much unknown until the British came along, the popularity of baked confectioneries was a direct result of the British popularising the celebration of Christmas
39.
West Bengal
–
West Bengal is an Indian state, located in East India on the Bay of Bengal. It is Indias fourth-most populous state, with over 91 million inhabitants and it has a total area of 34,267 sq mi, making it similar in size to Serbia. A part of the ethno-linguistic Bengal region, it borders Bangladesh in the east and Nepal and it also has borders five Indian states, Odisha, Jharkhand, Bihar, Sikkim and Assam. The state capital is Kolkata, the seventh-largest city in India, the geography of West Bengal includes the Darjeeling Himalayan hill region in its extreme north, the Ganges delta, the Rarh region and the coastal Sundarbans. The main ethnic group are the Bengali people, with Bengali Hindus forming the demographic majority, Ancient Bengal was the site of several major janapadas, including Vanga, Radha, Pundra and Suhma. In the 2nd century BC, the region was conquered by the emperor Ashoka, in the 4th century AD, it was absorbed into the Gupta Empire. From the 13th century onward, the region was ruled by sultans, powerful Hindu states and Baro-Bhuyan landlords. The British East India Company cemented their hold on the following the Battle of Plassey in 1757. Between 1977 and 2011, the state was administered by the worlds longest elected Communist government, a major agricultural producer, West Bengal is the sixth-largest contributor to Indias net domestic product. It is noted for its activities and the presence of cultural and educational institutions. The states cultural heritage, besides varied folk traditions, ranges from stalwarts in literature including Nobel-laureate Rabindranath Tagore to scores of musicians, film-makers and artists. West Bengal is also distinct from most other Indian states in its appreciation and practice of playing football besides cricket. The origin of the name Bengal is unknown, one theory suggests that the word derives from Bang, a Dravidian tribe that settled the region around 1000 BC. The word might have derived from the ancient kingdom of Vanga. Although some early Sanskrit literature mentions the name, the early history is obscure. At the end of British Rule over the Indian subcontinent, the Bengal region was partitioned in 1947 along religious lines into east and west, the east came to be known as East Bengal and the west came to known as West Bengal, which continued as an Indian state. In 2011, the Government of West Bengal proposed a change in the name of the state to Poschimbongo. This is the name of the state, literally meaning western Bengal in the native Bengali language
40.
British Bangladeshi
–
British Bangladeshis are people of Bangladeshi origin who reside in the United Kingdom having immigrated to the UK and attained citizenship through naturalisation or whose ancestors did so. They are also known as British Bengalis, in reference to the ethnic group from that region. Large numbers of Bangladeshis immigrated to the UK, primarily from Sylhet, located in the north-east of the country, the largest concentration is in London, primarily in the east London boroughs, of which Tower Hamlets has the highest proportion. This large diaspora in London leads people in Bangladesh to refer to British Bangladeshis as Londonis, Bangladeshis form one of the UKs largest group of people of overseas descent and are also one of the countrys youngest and fastest growing communities. The 2011 UK Census recorded nearly half-a-million residents of Bangladeshi ethnicity, Bangladeshis form a largely homogeneous community. Rates of unemployment are typically high, there is overcrowding, British Bangladeshis have the highest overall relative poverty rate of any ethnic group in the UK with 65% of Bangladeshis living in low income households. Bengalis had been present in Britain as early as the 19th century, some ancestors of British Bangladeshis went to the UK before World War I. Author Caroline Adams records that in 1925 a lost Bengali man was searching for other Bengali settlers in London and they mainly immigrated to the United Kingdom to find work, achieve a better standard of living, and to escape conflict. During the pre-state years, the 1950s and 1960s, Bengali men immigrated to London in search of employment, most settled in Tower Hamlets, particularly around Spitalfields and Brick Lane. In 1971, Bangladesh fought for its independence from Pakistan in what was known as the Bangladesh Liberation War, in the region of Sylhet, this led some people to join the Mukti Bahini, or Liberation Army. In the 1970s, changes in immigration laws encouraged a new wave of Bangladeshis to come to the UK, job opportunities were initially limited to low paid sectors, with unskilled and semi-skilled work in small factories and the textile trade being common. When the Indian restaurant concept became popular, some Sylhetis started to open cafes, from these small beginnings a network of Bangladeshi restaurants, shops and other small businesses became established in Brick Lane and surrounding areas. The influence of Bangladeshi culture and diversity began to develop across the East London boroughs, the early immigrants lived and worked mainly in cramped basements and attics within the Tower Hamlets area. The men were illiterate, poorly educated, and spoke little English, so they could not interact well with the English-speaking population. Some became targets for businessmen, who sold their properties to Sylhetis, by the late 1970s, the Brick Lane area had become predominantly Bengali, replacing the former Jewish community which had declined. Jews migrated to outlying suburbs of London, as integrated with the majority British population. Jewish bakeries were turned into houses, jewellery shops became sari stores. The synagogue at the corner of Fournier Street and Brick Lane became the Jamme Masjid or Great London Mosque and this building represents the history of successive communities of immigrants in this part of London
41.
Sylhet District
–
Sylhet, located in north-east Bangladesh, is one of the four districts in the Sylhet Division. Sylhet district was established on 3 January 1782, and until 1878 it was part of Bengal province, in that year, Sylhet was included in the newly created Assam Province, and it remained as part of Assam up to 1947. In 1947, Sylhet became a part of East Pakistan as a result of a referendum as part of Chittagong Division and it was subdivided into four districts in 1983-84. It was converted into a Division in 1995, Sylhet is the chief town of the division, where the division headquarters as well as Sylhet district headquarters are located. Its most famous natural touristic spot is Jaflong and it is home to the grave of the Muslim saint, Hazrat Shah Jalal Yamani. Sylhet District is divided into twelve sub-districts or Upazilas, List of people from Sylhet Districts of Bangladesh Sylhet Division List of colleges in Sylhet
42.
Sylhet
–
Sylhet /sɪlhət/, also known as Jalalabad, is a metropolitan city in northeastern Bangladesh. It is the seat of Sylhet Division. The city is located on the bank of the Surma River in northeastern Bengal. It has a climate and lush highland terrain. The city has a population of more than 8,00000 residents, Sylhet is one of Bangladeshs most important spiritual and cultural centers. It is one of the most important cities of Bangladesh, after Dhaka and Chittagong because due to its importance to the countrys economy, the citys dargahs, or burial sites of Muslim saints, draw several thousand devotees each year. The name of Sylhet is the form of the ancient Indo-Aryan term Srihatta. In 1303, the Sufi Muslim leader Shah Jalal conquered Sylhet by defeating the local Hindu Raja, ibn Battuta visited Sylhet in the 14th century and saw Bengali Muslims transforming the region into an agricultural basket. Sylhet was a mint town of the Bengal Sultanate, in the 16th-century, Sylhet was controlled by the Baro-Bhuyan zamindars and became a district of the Mughal Empire. British rule began in the 18th century under the administration of the East India Company, with its ancient seafaring tradition, Sylhet became a key source of lascars in the British Empire. The Sylhet municipal board was established in 1867, the Sylhet City Corporation was constituted in 2001. The Government of Bangladesh designated Sylhet a metropolitan area in 2009, the hinterland of the Sylhet valley is the largest oil and gas-producing region in Bangladesh. It is also the largest hub of tea production in Bangladesh and it is notable for its high-quality cane and agarwood. The city is served by the Osmani International Airport, people from Sylhet form a significant portion of the Bangladeshi diaspora, particularly in Britain. The name Sylhet is anglicized from Srihatta, in Indo-Aryan languages, Sri means prestige or beauty. Hatta is a term for a marketplace, in the Mughal Empires records, Srihatta was used as the name for the district in the Bengal Subah. In British India, Srihatta became known as Sylhet in English, Sylhet was under the realm of the Harikela and Kamarupa kingdoms of ancient Bengal and Assam. Buddhism was prevalent in the first millennium, in the early medieval period, the area was dominated by Hindu principalities, which were under the nominal suzerainty of the Senas and Devas
43.
Rajma
–
Rājmā or Rāzmā is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and food. Although the kidney bean is not of South Asian origin, it is a part of diet in Northern India. The dish developed after the red kidney bean was brought to South Asia from Mexico, being a popular dish, it is prepared on important occasions. A100 gram serving of boiled Rajma beans contain about 140 calories,5.7 grams of protein,5.9 grams of fat and 18 grams of carbohydrate. Rajma chawal, i. e. Rajma served with boiled rice, is a dish throughout northern India. Going further, the Rajma of Chinta Valley in Doda district and these are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste. The combination of Rajma and rice generally lists as a top favorite of North Indians, Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout South Asia, kidney beans List of legume dishes Indian cuisine Gigandes plaki, a similar Greek dish Pilaki and Piyaz, similar Turkish bean dishes. Red beans and rice, a Louisiana Creole specialty, food portal Rajma Chawal Punjabi style Step By Step Rajma Video
44.
Rice
–
Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
45.
Gujarati cuisine
–
Gujarati cuisine refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, Gujarat is primarily a state due to the influence of Jain vegetarianism. Many communities, however, do include seafood, chicken, the typical Gujarati thali consists of rotli, dal or kadhi, rice, and shaak/sabzi. The thali will also include preparations made from pulses or whole beans such as mung, a snack item like dhokla, pathra, samosa etc. and a sweet like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a familys tastes as well as the region of Gujarat to which they belong, north Gujarat, Kathiawad, Kachchh, and Surat are the four major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are sweet, salty, and spicy simultaneously. Staples include homemade khichdi, and chaas and pickles as side, main dishes are based on steamed cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices heated in oil that varies depending on the main ingredients. Salt, sugar, lemon, lime, and tomatoes are used frequently to prevent dehydration in an area where temperatures reach 50 °C in the shade and it is common to add a little sugar or jaggery to some of the Vegetable dishes and dal. The sweet flavour of dishes is believed to neutralize the slightly bland taste of the vegetables. The cuisine changes with the availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, the spices used also change depending on the season. Garam masala and its constituent spices are used less in summer, regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace. In modern times, some Gujaratis have become fond of very spicy. There are many chefs who have come up with fusions of Western, Gujaratis are predominantly vegetarians, even though pockets of the state consume chicken, eggs and fish. Flat bread prepared with Bajra has nutritional value similar to other based on flours. Common meals in villages near Saurashtra during the cold winters consists of thick rotis, termed bhakri, made of flour, garlic chutney, onion. Sweets served as part of a thali are typically made from milk, sugar, dry sweets such as magas and ghooghra are typically made around celebrations, such as weddings, or at Diwali. Gujarati cuisine is distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it
46.
Eggplant
–
Eggplant, or aubergine, is a species of nightshade grown for its edible fruit. Eggplant is the name in North America and Australia. It is known in South Asia, Southeast Asia, and South Africa as brinjal, the fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and it was originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in South Asia and one in East Asia. The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates, the flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped, glossy, purple fruit has white flesh with a meaty texture, the cut surface of the flesh rapidly turns brown when the fruit is cut open. It grows 40 to 150 cm tall, with large, coarsely lobed leaves that are 10 to 20 cm long and 5 to 10 cm broad, semiwild types can grow much larger, to 225 cm with large leaves over 30 cm long and 15 cm broad. On wild plants, the fruit is less than 3 cm in diameter, botanically classified as a berry, the fruit contains numerous small, soft seeds that, though edible, taste bitter because they contain nicotinoid alkaloids like the related tobacco. The plant species originated in cultivation and it has been cultivated in southern and eastern Asia since prehistory. The first known record of the plant is found in Qimin Yaoshu. A book on agriculture by Ibn Al-Awwam in 12th-century Arabic Spain described how to grow aubergines, records exist from later medieval Catalan and Spanish. The aubergine is unrecorded in England until the 16th century, an English botany book in 1597 stated, This plant groweth in Egypt almost everywhere. Bringing forth fruit of the bigness of a great cucumber, but never to the full ripeness. Because of the relationship with other nightshades, the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large due to the presence of solanine. The eggplant has a place in folklore. In 13th-century Italian traditional folklore, the eggplant can cause insanity, in 19th-century Egypt, insanity was said to be more common and more violent when the eggplant is in season in the summer. The plant and fruit have a profusion of English names, eggplant, aubergine, brinjal, melongene, and formerly melongena and mad-apple
47.
Okra
–
Okra or okro, known in many English-speaking countries as ladies fingers, ochro or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods, the geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm regions around the world. The name okra is most often used in the UK, United States, the word okra is from the Igbo ọ́kụ̀rụ̀. The plant and its seed pods are known as ladys fingers. In various Bantu languages, okra is called ngombo or a variant, and this is possibly the origin of the name gumbo, used in parts of the United States, okra is an allopolyploid of uncertain parentage. Truly wild populations are not known with certainty and the species may be a cultigen, the geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. Supporters of a South Asian origin point to the presence of its parents in that region. Supporters of a West African origin point to the diversity of okra in that region. The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb straight to the Arabian Peninsula, rather than north across the Sahara, or from India. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216 and described the plant under cultivation by the locals who ate the tender, from Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The plant was introduced to the Americas by ships plying the Atlantic slave trade by 1658 and it was further documented in Suriname in 1686. Okra may have introduced to southeastern North America from Africa in the early 18th century. By 1748, it was being grown as far north as Philadelphia, thomas Jefferson noted it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800, the species is a perennial, often cultivated as an annual in temperate climates, and often grows to around 2 metres tall. It is related to species as cotton, cocoa. The leaves are 10–20 centimetres long and broad, palmately lobed with 5–7 lobes, the flowers are 4–8 centimetres in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 centimetres long with pentagonal cross-section, abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds
Cookbook: Curry 
Media: Curry
Definitions from Wiktionary
Media from Wikimedia Commons
Texts from Wikisource
Textbooks from Wikibooks
Data from Wikidata
