Latest Photos

05:32AM March 29, 2018 - by: anika854

Dal Baati

(Indian) (0 )

It is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), …

05:22AM March 29, 2018 - by: anika854

Bhutte Ka Kees

(Indian) (0 )

Bhutte Ka Kees is a popular street food of Madhya Pradesh and an Indian street food. An easy to make & delicious. The recipe features grated corn cooked with all the necessary Indian spices and then simmered in milk to add a slightly sweet taste. …

01:31PM March 28, 2018 - by: anika854

Thandai

Sardai

(Indian) (0 )

It is an Indian cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds (watermelon kernel), rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi festival.

01:25PM March 28, 2018 - by: anika854

Gujiya

Perukiya

(Bangladeshi) (Indian) (Nepalese) (0 )

Gujiya is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya. It is common in southern regions of Asia Nepal, Bangladesh and India.

01:20PM March 28, 2018 - by: anika854

Peda

(Bangladeshi) (Indian) (0 )

Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour.

01:16PM March 28, 2018 - by: anika854

Kaju Katli

Kaju Katari, Kaju Barfi

(Bangladeshi) (Indian) (0 )

It is an Indian dessert similar to a barfi. Kaju is the marathi and Hindi word for cashew nut. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices).

12:34PM March 28, 2018 - by: anika854

Kulfi

Qulfi, Khulfi

(Bangladeshi) (Burmese) (Indian) (Nepalese) (Pakistani) (0 )

Kulfi is a popular frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio.

12:30PM March 28, 2018 - by: anika854

Recheado Masala Fish

(Indian) (0 )

A spicy paste made of chilies, tamarind, and garlic (amongst other spices) is rubbed onto whole fish which are then fried. It is popular in Goa.

11:55AM March 28, 2018 - by: anika854

Rumali Roti

Dosti Roti

(Indian) (-Punjabi-) (0 )

Rumali Roti is a thin flatbread originating from the Indian subcontinent; popular in India and in Punjab, Pakistan. It is enjoyed with Tandoori dishes. The bread is usually made with a combination of whole and white wheat flours (atta and maida respectively) and best cooked …

11:26AM March 28, 2018 - by: anika854

Bhendi Fry

(Indian) (0 )

It is stir-fried okra (ladies' finger) that is slit and stuffed with spice mixes such as garam masala and other locally available ground spices.

11:22AM March 28, 2018 - by: anika854

Baingan Bharta

(Bangladeshi) (Indian) (Pakistani) (-Punjabi-) (0 )

Baingan Bharta is a South Asian dish, that originated in Punjab, bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of India, Pakistan, and Bangladesh. Baingan Bharta is a vegetarian dish that is prepared by mincing eggplant (baingan) that …

11:20AM March 28, 2018 - by: anika854

Banana Chip

(Indian) (Indonesian) (0 )

Banana Chip is a dried slice of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet "dessert banana" variety). They can be covered with sugar or honey and have a sweet taste, or they can be fried in oil and spices …

11:15AM March 28, 2018 - by: anika854

Rajma

Razma

(Indian) (Nepalese) (0 )

Rajma is a popular South Asian vegetarian dish originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice.

11:12AM March 28, 2018 - by: anika854

Kati Roll

Kathi Roll

(Indian) (0 )

Kati Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.

08:31PM March 19, 2018 - by: itisclaudio

Bacalhau A Bras

Bacalhau À Brás

(Portuguese) (0 )

Bacalhau à Brás is made from shreds of salted cod, onions and thinly chopped fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. Wikipedia

12:26PM March 18, 2018 - by: anika854

Fougasse

(French) (0 )

Fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.

12:23PM March 18, 2018 - by: anika854

Folar

(Portuguese) (0 )

Folar is a traditional Portuguese bread served at Easter. The recipe varies from region to region and it may be sweet or salty. It is traditional to offer folar to godfathers and priests at Easter, in imitation of the distribution of bread at the Last …

12:21PM March 18, 2018 - by: anika854

Portuguese Sweet Bread

Pão Doce, Massa Sovada

(Portuguese) (0 )

Portuguese Sweet Bread is a bread made with milk, sugar and/or honey, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as folar and often contains …

12:04PM March 18, 2018 - by: anika854

Currant Bun

(English) (0 )

Currant Bun is a sweet bun that contains currants or raisins. The Chelsea bun is a variant. Neither should be confused with a spiced bun, nor with a similar cake called the tea cake. Nor should it be confused with the scone, a form of …

12:00PM March 18, 2018 - by: anika854

White Bread

(-Worldwide-) (0 )

It is typically referred to bread made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.