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Indian curries
Indian curries
Hannah Glasse's recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of ka
Hannah Glasse's recipe for curry, first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known anglicised form of kaṟi. (The recipe uses the long s, "ſ").
Rajma-chawal, curried red kidney beans with steamed rice, from India
Rajma-chawal, curried red kidney beans with steamed rice, from India
Traditional karahi (left) and handi (right) used to serve Pakistani cuisine
Traditional karahi (left) and handi (right) used to serve Pakistani cuisine
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An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the subcontinent.
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of the subcontinent.
Bhang eaters from India c. 1790. Bhang is an edible preparation of cannabis native to the subcontinent. It has been used in food and drink as early as
Bhang eaters from India c. 1790. Bhang is an edible preparation of cannabis native to the subcontinent. It has been used in food and drink as early as 1000 BCE by Hindus in ancient India.
A page from the Nimatnama-i-Nasiruddin-Shahi, the book of delicacies and recipes. It documents the fine art of making kheer.
A page from the Nimatnama-i-Nasiruddin-Shahi, the book of delicacies and recipes. It documents the fine art of making kheer.
Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.
Medieval Indian Manuscript Nimatnama-i-Nasiruddin-Shahi (circa 16th century) showing samosas being served.