Pakora is a spiced fritter originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
A papadam or appalam is an Indian deep fried dough of black gram bean flour, either fried or cooked with dry heat until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papad is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.
Borassus is a genus of five species of fan palms, native to tropical regions of Africa, Asia and Papua New Guinea.
Puran puri, Puran poli, Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattu (బొబ్బట్టు), is an Indian sweet flatbread that originates from Southern India.
In West Africa, garri is the creamy granular flour obtained by processing the starchy tuberous roots of freshly harvested cassava.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Àkàrà (Yoruba)(Hausa: kosai, Portuguese: Acarajé is a type of fritter made from cowpeas or beans. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved peoples from West Africa, and can still be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia, Burkina Faso and Sierra Leone.
Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop. Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions.
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala or tal palm, toddy palm, wine palm or ice apple, is native to South Asia and Southeast Asia. It is reportedly naturalized in Socotra and parts of China.
Nigerian cuisine consists of dishes or food items from the hundreds of ethnic groups that comprise Nigeria. Like other West African cuisines, it uses spices and herbs with palm or groundnut oil to create deeply flavored sauces and soups.
Palm-leaf manuscripts are manuscripts made out of dried palm leaves. Palm leaves were used as writing materials in Indian subcontinent and in Southeast Asia reportedly dating back to the 5th century BCE. Their use began in South Asia and spread to other regions, as texts on dried and smoke-treated palm leaves of Palmyra palm or the talipot palm. Their use continued till the 19th century, when printing presses replaced hand-written manuscripts.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and they include many national or ethnic specialities.
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 redolent with curry leaves, whole and powdered spice, and contains 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.
Palmyra sprout is an underground sprout of the Palmyra palm or Borassus flabellifer. It can be dried or boiled to form Odiyal, a hard chewable snack.
A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Calocybe indica, commonly known as the milky white mushroom, is a species of edible mushroom native to India. The sturdy all-white mushrooms appear in summer after rainfall in fields and on road verges. Traditionally eaten in West Bengal, it is being grown commercially in several Indian states and other tropical countries.
