• June 14, 2019

Welcome to r/HunNews. Ez egy hely, ahol gyorsan át lehet szaladni a legfrissebb magyar híreken. Egyenlőre egy automatikus Index RSS feed küldi be a. Although rice has been known as the product of China and India, the only way the people of these countries know how to prepare rice is just by plain boiling. The food of India: a journey for food lovers by Priya Wickramasinghe(Book) Egy falat India by Priya Wickramasinghe(Book) 1 edition published in in .

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Yogurt may be served with diced cucumbers, Spinach, green onions, chopped fresh dill, and a pinch of salt and pepper as a salad dish. India by Priya Wickramasinghe Book 1 edition published in ety Dutch and held by 15 WorldCat member libraries worldwide. The word Kuftehwhich literally means pounded in Persian, refers to any type of ground meat that has been formed into a meatball.

A Taste of Persia at Pesto’s The meat should be properly marinated in onion juice and sometimes in yogurt for a day or two.

photo0.jpg – Picture of Bombay Lounge, Frankfurt

Kufteh Tabrizi is the most famous variety of kufteh prepared in Iran. It is difficult to trace the origin of this dish.

Iranian rice from the rainy plains of Mazandaran and Guilan is considered by many not only Iranians to be one of the world’s best. Khoresh in Persian stands for a stew type of sauce, which is usually prepared with meat or fowl combined with fresh or dried vegetables, fresh or dried fruit, and sometimes nuts and cereals.

Dolmehthe Iranian stuffed, usually stands for any kind of vegetable and fruit stuffed with meat and rice.


It is exotic yet simple, healthy and colorful. Polooften called pilaf in the West, is the name applied to rice with which other ingredients are mixed in the cooking process.

Although rice has been known as the product of China and India, the only way the people of these countries know how to prepare rice is just by plain boiling. Most people know what shish kebab is, and many of them have already tried it either in Middle Eastern restaurants or have made it themselves at home. But Iranians, who have introduced faoat art of cooking rice to their neighboring countries, consider polo as the essence of an exquisite dinner, steaming it and using other various methods.


De complete keuken van Leith’s Indian and Sri Lankan cookery by Priya Wickramasinghe Book 3 editions published between and in English and held by 58 WorldCat member libraries worldwide Containing over exotic recipes this book reflects the author’s extensive travel and exposure to many styles of Eastern home cooking.

Felszállás közben bontott le egy falat az Air India gépe : HunNews

Consuming food is a way of weakening or strengthening human character. Iranian food is inventive, rich and varied. Herbs are used a lot, as is fakat from plums and pomegranates to falzt, prunes, and raisins. In Iran, yogurt is the food of the rich as well as the poor. This is a real favorite of the Middle Eastern nations. The food of India: Indiq kebab is the queen of all kebabs and is a specialty of Iran.

The preparation of polo is indeed an art, and the Iranians are the connoisseurs of this art. To prepare the real chelo kebab one should use fillet or lamb. One of the most celebrated dishes is Ghormeh Sabzia subtle concoction of lamb, herbs, and lemon that takes great skill and hours to prepare.

Another is Fesenjanchicken in a pomegranate sauce with walnuts. To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, cinnamon, and parsley are mixed delicately and used in some special dishes.

For generations, Iranians have served yogurt as a soft drink in summer as well. But be sure you have never tasted chelo kebab unless you have visited a good Iranian restaurant. This drink has served as a perfect substitute for salt tablets.

Kuku is a type of dish usually made of vegetables and eggs. Maast yogurtwhich is now popular in the West, had been known to the Middle Easterners by different names.


Saffron is very frequently used to flavor and color rice.

Whether it originated in the vine-growing regions of the Caucasus or in the Middle East is not known for sure. Iranian food is not spicy. A little taste of India by Priya Wickramasinghe Book 5 editions published between and in English and held by 83 WorldCat member libraries worldwide. Rice usually flavored with saffron is a staple, along with vegetables. Chelo kebab is derived form two words; chelomeaning cooked rice, and kebabmeaning broiled faat or fowl. El sabor de– India by Priya Wickramasinghe Book 2 editions published in in Spanish and held by 11 WorldCat member libraries worldwide.

Eggs are the bases for these casserole dishes and serve as the binding agent. The rice is always fluffy and tender, never sticky and soggy. Dolmeh Bargliterally meaning stuffed leaves, is the name for stuffed grape leaves. Nidia by Priya Wickramasinghe Book 1 edition published in in Hungarian and held by 1 WorldCat member library worldwide.

The book also includes a chapter on spices, an introduction to Indian food and tips on cooking techniques.

– Picture of Bombay Lounge, Frankfurt – TripAdvisor

As a dessert or as a pick up between meals, yogur t can be served with meals, used to make very delicious warm or cold soup, or served as a dessert. Oriental cookbook by Priya Wickramasinghe Book 4 editions published between and in English and held by 40 WorldCat member libraries worldwide. Most widely held works by Priya Wickramasinghe. The secret of good and tasty chelo kebab lies in marinating of the meat. It is said that the best kufteh is made in Azerbaijanand that Azerbaijanis have the secret of the best-flavored kufteh.

Iranians make a variety of meatballs and use them in soups, khoreshesand as a basis for quick meals.