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Oriya Cuisine
CHF 146.75
Auf Lager
SKU
RG8B5S0NO1L
1 Verfügbar 
Geliefert zwischen Mo., 27.04.2026 und Di., 28.04.2026
Details
High Quality Content by WIKIPEDIA articles! Oriya cuisine refers to the cooking of the eastern Indian state of Orissa. Foods from this area are rich and varied, while relying heavily on local ingredients. The flavors are usually subtle and delicately spiced, quite unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular. Chicken and mutton are also consumed. Only 6% of the population of Orissa is vegetarian, and this is reflected in its cuisine. Panch phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) is widely used for tempering vegetables and dals, while garam masala (curry powder) and haladi (turmeric) are commonly used for non-vegetarian curries. Pakhala, a dish made of rice, water, and yoghurt, that is fermented overnight, is very popular in summer, particularly in the rural areas. Oriyas are very fond of sweets and no Oriya repast is considered complete without some dessert at the end.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786131360602
- Editor Lambert M. Surhone, Mariam T. Tennoe, Susan F. Henssonow
- EAN 9786131360602
- Titel Oriya Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 76
- Genre Biologie
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