Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Paryushana is an annual holy event for Jains and is usually celebrated in August or September in Hindi calendar Bhadrapad Month's Shukla Paksha. Jains increase their level of spiritual intensity often using fasting and prayer/meditation to help. The five main vows are emphasized during this time. There are no set rules, and followers are encouraged to practice according to their ability and desires. The event lasts for 8 days, and ends with the celebration of Samvatsari.
South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.
Sallekhana, also known as samlehna, santhara, samadhi-marana or sanyasana-marana, is a supplementary vow to the ethical code of conduct of Jainism. It is the religious practice of voluntarily fasting to death by gradually reducing the intake of food and liquids. It is viewed in Jainism as the thinning of human passions and the body, and another means of destroying rebirth-influencing karma by withdrawing all physical and mental activities. It is not considered a suicide by Jain scholars because it is not an act of passion, nor does it employ poisons or weapons. After the sallekhana vow, the ritual preparation and practice can extend into years.
Ekadashi is the eleventh lunar day (tithi) of the waxing and waning lunar cycles in a Vedic calendar month. Ekadashi is popularly observed within Vaishnavism one of the major paths within Sanatan Dharma. Followers offer their worship to the god Vishnu by fasting or just symbolically; the idea was always to receive self-discipline and the benefits of fasting and it was connected to the way of life via Sanatam Dharma practices.
Sindhi cuisine refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian cuisine, with even Sindhi Hindus widely accepting of meat consumption. The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine. Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.
Akshaya Tritiya, also known as Akti or Akha Teej, is an annual Jain and Hindu spring festival. It falls on the third tithi of the bright half of the month of Vaisakha.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Atla Tadde is a traditional festival celebrated by both unmarried and married Hindu women of Andhra Pradesh and Telangana for getting a husband or for the health and long life of their husbands. It occurs on the 3rd night after the full moon in Aswiyuja month of Telugu calendar, and falls in either September or October in the Gregorian calendar. It is the Telugu equivalent of Karva Chauth, which is celebrated by north Indian women the following day.
Adhirasam, kajjaya or athrasa in Kannada, ariselu in Telugu, anarasa in Marathi, Airsa in Chhattisgarhi or Arisa pitha in Odia) is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet.
Dhindo is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal, specially Tamangs in the Hilly Region of Nepal and the Sikkim and Darjeeling regions of India. Though it is a staple food in Nepal, dhindo has previously been seen as an inferior food compared to rice, and was associated with low status. The inclusion of dhindo on urban restaurant menus has coincided with a rise in the food's prestige, possibly attributable to the changing perception of Nepal's indigenous crops, which are now recognized for their nutritional advantage.
Nirjala Ekadashi is a Hindu holy day falling on the 11th lunar day (ekadashi) of the waxing fortnight of the Hindu month of Jyeshtha (May/June). This ekadashi derives its name from the water-less (Nir-jala) fast observed on this day. It is considered to be the most austere and hence the most sacred of all 24 ekadashis. If observed religiously, it is said to be the most rewarding and granting the virtue gained by the observance of all 24 ekadashis in the year.
The Five Vows of Jainism include the mahāvratas and aṇuvratas.
In Jainism, the word Śrāvaka or Sāvaga is used to refer to the Jain laity (householders). The word śrāvaka has its roots in the word śrāvana, i.e. the one who listens.
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of the subcontinent.
Hee pan is a type of steamed rice cake of Chinese origin from the Hakka people. Traditional Hakka hee pan is made from rice milk (米浆) and red sugar. This gives hee pan its distinctive red coloring, chewy texture, and sweet taste.
Fasting is practiced in various religions. Examples include Lent in Christianity and Yom Kippur, Tisha B'av, Fast of Esther, Fast of Gedalia, the Seventeenth of Tammuz, and the Tenth of Tevet in Judaism. Muslims fast during the month of Ramadan each year. The fast includes refraining from consuming any food or liquid from sunup until sundown.
