Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
The Dogras, or Dogra people, are an Indo-Aryan ethno-linguistic group living primarily in the Indian union territory of Jammu and Kashmir and neighbouring Pakistan, consisting of the Dogri language speakers. They live predominantly in the Jammu region of Jammu and Kashmir, and in adjoining areas of Punjab and Himachal Pradesh. Some also live in northeastern Pakistan. Their historical homeland is known as Duggar.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
Kashmiri cuisine is the cuisine of the Kashmir Valley. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. Rice has been a staple food in Kashmir since ancient times. The equivalent for the phrase "bread and butter" in Kashmiri is haakh-batte.
The following outline is provided as an overview of and topical guide to the preparation of food:
Rubing is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani minorities. Its Bai name is youdbap, meaning "goat's milk".
Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English bread.
Ramnagar is a town and notified area committee in Udhampur District in the Indian union territory of Jammu and Kashmir.
A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste. It is the only variety of rice that grows at high altitudes. Other staples include buckwheat and increasingly maize.
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Dal Puri
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian-inspired in character and taste. A typical Malaysian Indian dish is likely to be seasoned with curry leaves and whole and powdered spice, and to contain fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
The Jammu division is a revenue and administrative division of the Indian-administered Jammu and Kashmir in the disputed Kashmir region. It is bordered by the Kashmir division to the north. It consists of the districts of Jammu, Doda, Kathua, Ramban, Reasi, Kishtwar, Poonch, Rajouri, Udhampur and Samba. Most of the land is hilly or mountainous, including the Pir Panjal Range which separates it from the Kashmir Valley and part of the Great Himalayas in the eastern districts of Doda and Kishtwar. Its principal river is the Chenab.
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.
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).
Pahari culture refers to the cultural practices, traditions, arts, languages, lifestyles, and social behavior of the people living in the hilly regions of northern India, Pakistan, and Nepal. The term "pahari" or "pahadi" originates from the Hindi word "pahad", denotes "mountain" or "hill", and collectively describes the inhabitants of mountainous areas, including parts of Jammu and Kashmir, Himachal Pradesh, Uttarakhand, and northern Pakistan, as well as the Himalayan foothills in Nepal.
