Welcome to r/HunNews. Ez egy hely, ahol gyorsan át lehet szaladni a legfrissebb magyar híreken. Egyenlőre egy automatikus Index RSS feed küldi be a. Although rice has been known as the product of China and India, the only way the people of these countries know how to prepare rice is just by plain boiling. The food of India: a journey for food lovers by Priya Wickramasinghe(Book) Egy falat India by Priya Wickramasinghe(Book) 1 edition published in in .

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Iranian food is not spicy. Another is Fesenjanchicken in a pomegranate sauce with walnuts. Dolmeh Bargliterally meaning stuffed leaves, is the name for stuffed grape leaves. A little taste of India by Priya Wickramasinghe Book 5 editions published between and in English and held by 83 WorldCat member libraries worldwide.

For generations, Iranians have served yogurt as a soft drink in summer as well. Walking down the avenues at lunch hour in major cities, you will see the mason cobbler, the carpenter, the storekeeper, and all using yogurt as a part of their daily food.

Consuming a lot of red meat idia fats was thought to create the evil thoughts and to make us selfish. Dolmehthe Iranian stuffed, usually stands for any kind of vegetable and fruit stuffed with meat and rice. India by Priya Wickramasinghe Book 1 edition published in in Dutch and held by 15 WorldCat member libraries worldwide.


To achieve a delicious taste and a balanced diet, unique Persian spices such as saffron, diced limes, indis, and parsley are mixed delicately and used in some special dishes.

Most widely held works by Priya Wickramasinghe.

It is said that the best kufteh is made in Azerbaijanand that Azerbaijanis have the secret of the best-flavored kufteh.

Iranian rice from the rainy plains of Mazandaran and Guilan is considered by many not only Iranians to be one of the world’s best.

It is exotic yet simple, healthy and colorful.

Wickramasinghe, Priya [WorldCat Identities]

Iranians make a variety of meatballs and use them in soups, khoreshesand as a basis for quick meals. Khoresh in Persian stands for a stew type of sauce, which is ety prepared with meat or fowl combined with fresh or dried vegetables, fresh or dried fruit, and sometimes nuts and cereals.

Kufteh Tabrizi is the most famous variety of kufteh prepared in Iran. De complete keuken van This drink has served as a perfect substitute for salt tablets. To prepare the real chelo kebab one should use fillet or lamb. Polooften called pilaf in the West, is the name applied to rice with which other ingredients are mixed in the cooking process. Iranian food is inventive, rich and varied. The rice is always fluffy and tender, never sticky and soggy.


Yogurt may be served with diced cucumbers, Spinach, green onions, chopped fresh dill, and a pinch of salt and pepper as a salad dish. The meat should be properly marinated in onion juice and sometimes in yogurt for a day or two. El sabor de– India by Priya Wickramasinghe Book 2 editions published in in Spanish and held by 11 WorldCat member libraries worldwide.

Herbs are used a lot, as is fruit from plums and pomegranates to quince, prunes, and raisins.


In Iran, yogurt is the food of the rich as well as the poor. Consuming food is a way of weakening or strengthening human character. Oriental cookbook by Priya Wickramasinghe Book 4 editions published between and in English and held by 40 WorldCat member libraries worldwide.

Chelo is rice prepared in several stages, boiled, steamed and served separately. The food of India: Chelo kebab is the queen of all kebabs and is a specialty of Iran.



The secret of good and tasty chelo kebab lies in marinating of the meat. Rice usually flavored with saffron is a staple, along with vegetables. Saffron is very frequently used to flavor and color rice.