"Sevruga caviar Sevruga caviar is one of the highest priced varieties of caviar, eclipsed in cost only by the Beluga and Ossetra varieties. It is harvested from a variety of critically endangered sturgeon fish species, that are known for their small, grey colored eggs. In eastern Europe, it is harvested from the Sevruga sturgeon (""Acipenser stellatus""), the Sterlet sturgeon (Acipenser ruthenus) and the Siberian sturgeon (""Acipenser baerii""), which are native to the Caspian Sea and the surrounding rivers. Sevruga is the smallest of the caviar-producing sturgeons. It can grow as far as 150 lbs. in weight and 7 feet in"
"Seblak Seblak is an Indonesian savoury and spicy dish made of wet ""krupuk"" (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. ""Seblak"" is a specialty of Bandung city, West Java, Indonesia. ""Seblak"" can be acquired from restaurants, ""warungs"" or ""gerobak"" (cart) street vendors. It is one of the most popular street foods in Indonesia, especially in Bandung and Jakarta. At first glance, the ingredients and cooking method of ""seblak"" is quite similar to other Indonesian favourites; ""mie goreng"" and ""kwetiau goreng"", however ""seblak"" differ with the chewy gelatin-like texture of wet ""krupuk"", and"
"recommended by renowned cooks such as Eliza Acton. Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety"
"Vespetrò Vespetrò is a Lombard liqueur from Canzo. Its main ingredients are spices and medicinal plants. It is marketed with the brand ""Vespetrò Scannagatta"" and produced – as a homemade product – also by some families in Canzo, who hand down the recipe from generation to generation. The recipe of Vespetrò, of Savoyard origin, has been present in Canzo at least since 18th century and was appreciated by tourists as a speciality of the town. During the 19th century, a Canzese pharmacist, Scannagatta, perfected the traditional recipe of the town, patented it and began to market it. The brand ""Vespetrò"
"Rasgulla Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace. In 2015, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha, where it is offered at the Puri Jagannath Temple. In 2016, the"
"Strega (liqueur) Liquore Strega is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania, Italy. Its yellow color comes from the presence of saffron. Strega is bottled at 80 proof (40% ABV) and among its approximately 70 herbal ingredients are mint and fennel. Strega is considered a digestif. ""Strega"" has a similar appearance to Galliano (though less vibrantly yellow). It is slightly sweet, semi-viscous, and has a bold, complex flavor with strong minty or coniferous notes. Strega is used for flavoring ""torta caprese"", a type of cake. Strega was developed in 1860"
"the most commonly consumed in India. Another variety is the ""methi dhebra"", in which methi (fenugreek) is added as flavour. Fenugreek, Garlic, Guardian, Bottle Gourd , Cummin Dhebra Dhebra () is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaf it's called ""methi dhebra"". To create dhebra, sufficient water and salt is mixed in millet flour to make a dough. The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are streamed with vegetable oil on a"
"Stewler Varenets (), sometimes anglicised as ""stewler"" or ""simmeler"", is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk. Varenets is a fermented dairy drink with a caramel taste and creamy color. In the old days milk was baked in a Russian oven and fermented with sour cream. Commercially available cultured varenets is milk that has been pasteurized and homogenized (with 0.5% to 8.9% fat), and then inoculated with a culture of Streptococcus thermophilus to simulate the naturally occurring bacteria in the old-fashioned product. Varenets prepared"
"with other ingredients, to make it more satisfying. However, another theory suggests that this dish was actually derived from an older dish, the ""krupuk godhog"" (Javanese for ""boiled cracker"") from Sumpiuh district, Banyumas, Central Java, circa 1940s. The dish was started as a humble snack among common poor people of this area, which uses stale krupuk as its main ingredient. Nevertheless, the pleasantly soft and chewy texture, also its savoury, rich and spicy taste, has made ""seblak"" a street food favourite in Indonesia. Seblak Seblak is an Indonesian savoury and spicy dish made of wet ""krupuk"" (traditional Indonesian crackers) cooked"
"this special dish from other countries. It's a special dish served in the state of Karnataka on all occasions, espectially during Yugadhi/Ugadhi. Different varieties of holige is served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients. Opputtu in Tamil Nadu is a golden yellow sweet pancake from South India. It is eaten during a traditional Sadhya along with Payasam. Several varieties of opputtu are prepared including thenga (coconut) boli and sharkara (brown sugar). Opputtu is especially"
"eaten with curd or rabri (North India) along with optional other flavours such as kewra (scented water). This dish is not to be confused with similar sweets and variants like imarti and chhena jalebi. Names for the dish include ; Nepali: जेरी (Jeri), Sanskrit: सुधा-कुण्डलिका, Marathi: जिलबी ; (zelepi); ; ; ; ; ; ; ; Sinhala: පැණි වළලු; Sylheti: ꠎꠤꠟꠣꠚꠤ Zilafi; ; ; Azerbaijani: ""zülbiyə"" (South Azerbaijani: ""زۆلبیه""); ""źəlobəi""; Persian: زولبیا ""zolbia""; Lurish: زلهیبی ""zuleybi""; Arabic: ""zalābiyah"" or ""zalebi""; Somali: Mushabbak, Egyptian Arabic: مِشَبٍك ""Meshabek"", Tunisian Arabic: ""Zlebia""); ; Harari language: ሙሻበኽ ""Mushabakh"". Jalebi is believed to be derived"
"famous for the Brahma Taladhwaja Rath. Some Important Alankara are - & about more to click http://baladevjew.webs.com/about-costum-besha There are arrangements for 3 main Naivedya offerings (Dhupa) and 3 minor offerings (Abakasha) for the deities daily. Different types of offerings (Prasad) are made with trained traditional families, called as Supakara and Mekap are engaged solely for deities. Some of the delicacies are highly patronized in different historic regimes. A comprehensive list of the delicacies is given below. Baula Gaintha, Upana Pitha, Mithei, Chaurashi Vyanjana(84 vegetable Curry), Makara Chaula, Bhaja, Ghia Anna, Dali, Phalamula (fruits), Dry sweets, Ghanavarta, Pura Kakara, Rasabali, Putuli"
"Strawberry or Peach, With Fruits (strawberry, peach, apple, mango, forest fruit, pineapple coconut, and blackberry), Natural, Creamy, Vivendi (beauty, purifying, digestion, defenses), With Cereal (strawberry, peach, apple-peach, forest fruit) The Drinkable Yogurt is of most of the same flavors as regular yogurt in Regular, Probiotic, and Vivendi. Dessert cups are Fruit w/ Cream (strawberry, peach, mango). Alpura's ultrapasteurized milk package is called Tetra top. It's a roll of cardboard packaging with a plastic lid. It takes the form on the filling process. This tetra top is known as a carton of milk, juice, wine etc. according to content. The nickname"
"Panchamrita Panchamrita (lit. ""five s"" in Sanskrit) is a mixture of five foods used in Hindu worship and puja which are usually honey, liquid jaggery, cow milk, yogurt and ghee. Cow Milk, curd, honey, liquid jaggery, and ghee are mixed together. However, there may be certain regional variations in ingredients. Most south Indians add ripe banana as well. Panchamrita is an Ayurvedic preparation but has been manipulated in several places to cut costs and increase keeping value. Some people use sugar instead of jaggery, which is not accepted by all, as sugar is not a natural element like jaggery and"
"Karnataka, it shares some similarities of the Deccan plateau cuisine. The region has the spiciest food amongst all other Telugu and Indian cuisines.Telangana has some unique dishes in its cuisine, such as ""jonna rotte"" (sorghum), ""sajja rotte"" (penisetum), or ""Uppudi Pindi"" (broken rice). In Telangana a gravy or curry is called ""Koora"" and ""Pulusu"" (Sour) in based on Tamarind. A deep fry reduction of the same is called ""Vepudu"". ""Kodi pulusu"" and ""Mamsam (meat) vepudu"" are popular dishes in meat. ""Vankaya Brinjal Pulusu"" or ""Vepudu"", ""Aritikaya Banana pulusu"" or ""Vepudu"" are one of the many varieties of vegetable dishes. ""Telangana"
"Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first recorded use in"
"Vinegret Vinegret () or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. It includes diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut. Along with Olivier salad and dressed herring,"
"in the traditional way is considered beneficial to health as it contains probiotic microbes. The probiotic nature of Varenets is purported to be beneficial to the gut and improve immunity when taken regularly. Stewler Varenets (), sometimes anglicised as ""stewler"" or ""simmeler"", is a fermented milk product that is popular in Russia. Similar to ryazhenka, it is made by adding sour cream (smetana) to baked milk. Varenets is a fermented dairy drink with a caramel taste and creamy color. In the old days milk was baked in a Russian oven and fermented with sour cream. Commercially available cultured varenets is"
"cultivar 'Rebecca', one of the Violetta violets, have a distinct vanilla flavor with hints of wintergreen. The pungent perfume of some varieties of ""V. odorata"" adds inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavor of ""V. tricolor"" combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of ""V. odorata"" provide a free source of greens throughout a long growing season. A candied violet or crystallized violet is a flower, usually of ""Viola odorata"", preserved by a coating of egg white and crystallised sugar. Alternatively, hot syrup is"
"include orange (""jus jeruk""), guava (""jus jambu""), mango (""jus mangga""), soursop (""jus sirsak"") and avocado (""jus alpokat""), the last of these being commonly served with condensed milk and chocolate syrup as a dessert-like treat. Durian can be made into ice cream called ""es durian"". Many popular drinks are based on ice (""es"") and can also be classified as desserts. Typical examples include young coconut (""es kelapa muda""), grass jelly (""es cincau""), cendol (""es cendol"" or ""es dawet""), avocado, jackfruit and coconut with shreded ice and condensed milk (""es teler""), mixed ice (""es campur""), kidney beans (""es kacang merah""), musk melon"
"sugar is refined with bone charcoal which makes it inappropriate to use for pooja. In Palani Murugan temple, Tamil Nadu, Panchamrita is used in abisheka and distributed as prasad. This panchamirtam consist of banana, sugar, ghee, honey, seedless dates, cardamom and sugar candy. The banana used is the Virupatchi variety, which grows only in the Palani hills and has very low water content. Keralites may also include tender coconut. Some recipes also include grapes. Panchamrita Panchamrita (lit. ""five s"" in Sanskrit) is a mixture of five foods used in Hindu worship and puja which are usually honey, liquid jaggery, cow"
"Ariselu Ariselu () or Arisa () is an Indian sweet from Andhra Pradesh, Telangana and Odisha. It is also called Kajjaaya() in Kannada, Anarsa in Marathi and Adhirasam in Tamil Nadu. Ariselu is a traditional dish and is prepared during festivities like Sankranti, Dusshera, Deepavali. It is made out of rice flour, jaggery (""Bellamu"" in Telugu) and ghee / edible oil. Jaggery may be replaced with granulated sugar. A dough is first prepared out of rice flour or ground soaked rice and molten jaggery. The dough is kneaded first and then flattened in small portions in a similar fashion as"
"two being in oak. The town of Pesquera is particularly noted for its wines and the area around La Horra (another small town in the region) is respected by locals for its consistent quality. Viña Sastre is one of the region's more respected wine producers and the world-renowned Vega Sicilia easily the most famous. Vega Sicilia's more eminent customers include Prince Charles of the British royal family, while Alex Ferguson's favourite wine is Pesquera. Other notable bodegas include, Dominio de Pingus, Bodegas Arzuaga Navarro, Bodegas Alion, and Hacienda Monasterio, all of which lie along The Golden Mile, Spain. Ribera del"
"open fire. Spettekaka is a traditional dessert of a Southern part of Sweden, mostly of Scania region and is an important part of culinary heritage. Spettekaka is different in that the dough is made of potato flour. The ingredients are potato starch flour, sugar and eggs. The rest of the process is similar, the thin dough forming layers when it is slowly poured onto onto a rotating cone shaped spit. The final layer of pink or white icing can be applied at the end of baking. The Spettekaka is a brittle and dry variety of this dessert, somewhat similar in"
"Saffron bun A saffron bun, Cornish tea treat bun or revel bun, Swedish ""lussebulle"" or ""lussekatt"", Norwegian ""lussekatt"", is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas. Larger versions baked in a loaf tin are known as saffron cake. In parts of Britain, the buns were traditionally baked on sycamore leaves and dusted with powdered sugar. The ""revel bun"" from Cornwall is baked for special occasions, such as anniversary feasts (revels), or the"
"fermented overnight, is very popular in summer in rural areas. Oriyas are very fond of sweets, so dessert follows most meals. Few popular Oriya cuisines, Anna, Kanika, Dalma, Khata (Tamato & Oou), Dali (Different types of lentils, i.e. Harada (Red Gram), known as ""Arhar"" in Hindi), Muga (Moong), Kolatha (Horsegram), etc. And many more varieties both in Veg. (Niramisha) & Non-Veg. (Aamisha). Saga ( spinach and other green leaves) and Alu-bharta(mashed potato) along with Pakhala are popular dishes(lunch) in rural Odisha. Odisha is well known for its milk-based sweets. Among the many Rasagula which originated in Odisha, Chhena poda, Chhena"
"ground cereals. General: Escargot Escargots, , (French for snails) are a delicacy consisting of cooked edible land snails. They are often served as an hors d'oeuvre and consumed by the French people, as well as people from Portugal, Sardinia, and Spain. They are also a typical of the cuisines of Catalonia, Crete, and Greece, as well as such North African countries as Algeria and Morocco. The word ""escargot"" is also sometimes applied to living examples of those species which are commonly eaten in this way. In British English, the menu item is usually referred to simply as snails. The first"
"like Ratha Yatra, Raja, Ganesh Chaturthi, Vasant Panchami, Holi, Diwali, Chhath, Id, Good Friday, Christmas, and the numerous festivals are celebrated here. Cuttack is the ""street food"" capital of Odisha. It is famous for its Dahibara Aloodam, a local delicacy made using black gram and potato curry.""Chhena poda"" and ""Rasagulla"" from Salepur by Bikalananda Kar are local desserts made of unripened curd cheese made from buffalo or cow milk. Apart from Dahibara Aloodam, Chaat, Puchuka (panipuri) and samosas rule the streets. The city has major food joints like Chandini Chowk, Bidanasi, Stadium Road, Buxi Bazar, Dolamundai, Choudhary Bazar, etc. Thunka"
"as Mughal and the Deccan Sultanates in India. Within these regions, various methods emerged in which colors were made to float on the surface of a bath of viscous liquid mucilage or size, made from various plants. These include katheera or kitre- gum tragacanth (Astragalus often used as a binder by apothecaries in making tablets), ""shambalîleh"" or ""methi""- fenugreek seed (an ingredient in curry mixtures), and sahlab or salep (the roots of ""Orchis mascula"", which is commonly used to make a popular beverage). A method of manipulating colors evolved that employed various tools including rakes, combs, and other apparatus, utilized"
"Cicely Myrrhis odorata, with common names cicely (), sweet cicely, myrrh, garden myrrh, and sweet chervil, is a herbaceous perennial plant belonging to the celery family Apiaceae. It is one of two accepted species in the genus Myrrhis. The genus name ""Myrrhis"" derives from the Greek word myrrhis [μυρρίς], an aromatic oil from Asia. The Latin species name ""odorata"" means ""scented"". ""Myrrhis odorata"" is a tall herbaceous perennial plant growing to 2 m [6 ft 6 in] tall, depending on circumstances. The leaves are fern-like, 2-4-pinnate, finely divided, feathery, up to 50 cm long, with whitish patches near the rachis."
"or corn seeds are flavored in shallots or onion paste. While regular Andhra fare like Idli, Dosa, Upma, Poori etc.. are common in the region, Pesarattu topped with onions and ginger, served with allam chutney is a favourite Breakfast item. Pesara Punugulu with ulli chutney is a popular item in visakha region. Patoli is a favorite breakfast time or festive time dish in Srikakulam. Patoli is soaked up split black chickpeas (Senagapappu or Chana Dal) ground to a coarse paste and seasoned in coriander seeds, onions and at times with cluster beans (Goruchikkudukayi). Uppupindi is coarsely Broken Rice upma steamed"
"alfajores, amarguillos (a form of almond macaroons) from Medina Sidonia, the polvorones (almond cookies of Estepa), lard bread, wine doughnuts, torrijas and Calentitos. The wines of Jerez (also known as sherry) are famous the world over, praised even by William Shakespeare. Other standouts are the manzanilla of Sanlúcar de Barrameda, the white wines of Cádiz, paxarete (a sherry derivative), wines of Condado in Huelva, wines of Montilla-Moriles in Córdoba, wines of Málaga, and ""la tintilla"" of Rota. The liquors of the region are also popular, included the anís made in Rute, and in Cazalla de la Sierra, and the rums"
"Sajjige Sajjige is a semolina based spicy dish that originated in India. Several variants of this dish are available under other names in various parts of India. For instance, in Maharashtra, it is called sheera which is the sweet version and in North India it is called sooji (suji) halwa. It is also served in Europe and United States as semolina pudding. Sajjige is a Cuisine of India and a kesar/saffron flavoured variation of this is the Kesari sheera. Sajjige is served as a breakfast or a dessert item. The normal variety though is unflavoured and prepared with just semolina,"