Bamboo chicken is a chicken curry prepared by stuffing chicken in bamboo segments and then cooking it on charcoal. It is a traditional tribal cuisine of Maredumilli, a hill station in the Alluri Sitharama Raju district in Andhra Pradesh, India. [1]
Bamboo chicken is a chicken curry prepared by stuffing chicken in bamboo segments and then cooking it on charcoal. It is a traditional tribal cuisine of Maredumilli, a hill station in the Alluri Sitharama Raju district in Andhra Pradesh, India. [1]
Kai yang or gai yang, also known as kai ping or gai ping, or pīng kai, is a Lao dish originating in Laos and Thailand, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. Some regions of Laos become popular because of their flavorful and tender Ping Kai prepared using unique ingredients for marinating and techniques for grilling the meats. Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice or eaten with sticky rice in bamboo. It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong.
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat. Both are centred on the main ingredient — rice. It is a mixture of different indigenous styles with considerable regional variations and some external influences. The traditional way of cooking and the cuisine of Assam is very similar to South-East Asian countries such as Thailand, Burma (Myanmar) and others. The cuisine is characterized by very little use of spices, little cooking over fire, and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient; beef used to be eaten before British colonialism, and some continue to do so. Preparations are rarely elaborate. The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam. The preferred oil for cooking is the pungent mustard oil.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Araku Valley is a hill station in Alluri Sitharama Raju district in the Indian state of Andhra Pradesh, lying 111 km west of Visakhapatnam city. It is a valley in the Eastern Ghats inhabited by different tribes, mainly Araku Tribes.
Odia cuisine is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less spicy, while nonetheless remaining flavourful. Rice is the staple food of this region. Mustard oil is used in some dishes as the cooking medium, but ghee is preferred in temples. Odia foods traditionally served either on brass, bronze metal plates, banana leaf or disposable plates made of sal leaves.
The Tripuri are a Tibeto-Burman-speaking ethnic group of Bangladesh and Northeast Indian state of Tripura. They are the descendants of the inhabitants of the Twipra/Tripura Kingdom in North-East India and Bangladesh. The Tripuri people through the Manikya dynasty ruled the Kingdom of Tripura for over 600 years starting from 1400 A.D. until the kingdom joined the Indian Union on 15 October 1949. The Tipra Dynasty was established in 590 AD.
A kati roll is a street-food dish originating from Kolkata, West Bengal, 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. Today, mostly any wrap containing a filling enfolded in an Indian flatbread (roti) is called a kati roll. In native Bengali, the word kati roughly translates to 'stick', referring to how they were originally made. In Bengal though, the delicacy is simply known as roll. Kati rolls normally contain coriander chutney, egg, and chicken but the types may vary. Internationally, specifically in parts of Canada and the United States, the kathi roll has become a popular fast food found in Indian take-out restaurants.
Takikomi gohan is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. Since the dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish.
Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice,roti dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Many traditional dishes of Jharkhand may not be available at restaurants.
The type of the dishes of the Indian state of Arunachal Pradesh vary within the region, according to tribal influence
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables, fish and meat. A meal would usually have a vegetable stew called ensaang or athongba, flavored with dried or fried fish; stir-fried vegetables called kanghou; and a spicy item, which could be morok metpa, eromba, or singju. All piquant side dishes are accompanied by a choice of fresh herbs, collectively called maroi. The base and essence of Meitei cuisine is the fermented fish called ngari. Several dishes of meat, mostly chicken and pork, are cooked with unique recipes. As a result of religious taboos, however, the Meitei Pangals do not cook the latter.
Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.
Sticky rice in bamboo is a common Southeast Asian dish consisting of sticky rice roasted inside specially prepared bamboo sections of different diameters and lengths. It is consumed both as a savory food and as a sweet dessert.
The Provisions of the Panchayats Act, 1996 abbreviated as PESA Act is a law enacted by the Government of India for ensuring self governance through traditional Gram Sabhas for people living in the Scheduled Areas of India. Scheduled Areas are areas identified by the Fifth Schedule of the Constitution of India. Scheduled Areas are found in ten states of India which have predominant population of tribal communities. The Scheduled Areas, were not covered by the 73rd Constitutional Amendment or Panchayati Raj Act of the Indian Constitution as provided in the Part IX of the Constitution. PESA was enacted on 24 December 1996 to extend the provisions of Part IX of the Constitution to Scheduled Areas, with certain exceptions and modifications. PESA sought to enable the Panchayats at appropriate levels and Gram Sabhas to implement a system of self-governance with respect to a number of issues such as customary resources, minor forest produce, minor minerals, minor water bodies, selection of beneficiaries, sanction of projects, and control over local institutions. PESA is an Act to provide for the extension of the provisions of Part IX of the Constitution relating to the Panchayats and the Scheduled Areas. PESA was viewed as a positive development for tribal communities in Scheduled Areas who had earlier suffered tremendously from engagement with modern development processes and from the operation of both colonial laws and statutes made in independent India. The loss of access to forest land, and other community resources had increased their vulnerability. Rampant land acquisition and displacement due to development projects had led to largescale distress in tribal communities living in Scheduled Areas. PESA was seen as a panacea for many of these vulnerabilities and sought to introduce a new paradigm of development where the tribal communities in such Scheduled Areas were to decide by themselves the pace and priorities of their development.
Mutton curry is a dish that is prepared from goat meat and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, filled with water, seasonings and covered with tapioca leaves from the cassava plant. The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak. Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.
Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Chunga pitha, also known as chungapura pitha, is a traditional rice cake (pitha) originating in the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Bengali cuisine.
