Awadhi cuisine

Awadhi cuisine (Hindi: अवधी खाना, Urdu: اودھی کھانا) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.

The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today. Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices including cardamom and saffron.

Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES

Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES: The resulting combination is generally divided into four categories (although new and original variations often make this categorisation les...

Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES

Oriental Cuisine: LA MAIN OR HAND PULLED NOODLES: The resulting combination is generally divided into four categories (although new and original variations often make this categorisation les...

Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...

Oriental Cuisine: Regional Specialities of Tawani Cuisine no doubt f...: Regional variations While standard versions of ramen are available throughout Japan since the Taisho era , the last few decades have shown...

Oriental Cuisine: pureto Rican Cooking is somewhat similar to Both S...

Oriental Cuisine: pureto Rican Cooking is somewhat similar to Both S...: Although Puerto Rican cooking is somewhat similar to both Spanish and other Hispanic cuisines, it is a unique blend of influences Puerto Ric...

pureto Rican Cooking is somewhat similar to Both Spanish and other Hispanic Cuisines

Although Puerto Rican cooking is somewhat similar to both Spanish and other Hispanic cuisines, it is a unique blend of influences

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the Amerindian Taínos. In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago.

History of Puerto Rican Cuisine

The cuisines of Spain, Taíno and Arawaks Amerindians, and parts of the African continent have had an impact on how food is prepared in Puerto Rico. Although Puerto Rican cooking is somewhat similar to both Spanish and Latin American cuisine, it is a unique tasty blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine "cocina criollaThe traditional Puerto Rican cuisine was well established by the end of the nineteenth century. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. El Cocinero Puertorriqueño, the island's first cookbook was published in 1849.

Taino Amerindian influences

From the diet of the Taíno (culturally related with the Mayas & Caribs of Central America and the Caribbean) and Arawak people come many tropical roots and tubers like yautía (taro) and especially Yuca (cassava), from which thin cracker-like casabe bread is made. Ajicito or cachucha pepper, a slightly hot habanero pepper, recao/culantro (spiny leaf), achiote (annatto), peppers, ají caballero (the hottest pepper native to Puerto Rico), peanuts, guavas, pineapples, jicacos (cocoplum), quenepas (mamincillo), lerenes (Guinea arrowroot), calabazas (tropical pumpkins), and guanabanas (soursops) are all Taíno foods. The Taínos also grew varieties of beans and some maíz (corn/maize), but maíz was not as dominant in their cooking as it was for the peoples living on the mainland of Mesoamerica. This is due to the frequent hurricanes that Puerto Rico experiences, which destroy crops of maíz, leaving more safeguarded plants like conucos (hills of yuca grown together).

Cilantrillo

Spanish / European influence

See: Spanish Cuisine

Spanish / European influence is also seen in Puerto Rican cuisine. Wheat, garbanzos, capers, olives, olive oil, black pepper, onions, garlic, cilantrillo (or cilantro), oregano, basil, sugarcane, citrus fruit, eggplant, ham, lard, chicken, beef, pork, and cheese all came to Borikén (Puerto Rico's Amerindian name) from Spain. The tradition of cooking complex stews and rice dishes in pots such as rice and beans are also thought to be originally European (much like Italians, Spaniards, and the British).[5] Early Dutch, French, Italian, and Chinese immigrants influenced not only the culture but Puerto Rican cooking as well. This great variety of traditions came together to form La Cocina Criolla.

Plantain "arañitas" & "tostones rellenos"

African influence

Coconuts, coffee (brought by the Arabs and Corsos to Yauco from Kafa, Ethiopia), okra, yams, sesame seeds, gandules (pigeon peas in English) sweet bananas, plantains, other root vegetables and Guinea hen, all come to Puerto Rico from Africa. African slaves introduced the deep-frying of food.

United States influence

See: Cuisine of the United States

The American (U.S.) influence in the way that Puerto Ricans cook their meals came about after Puerto Rico became a territory of the United States as a result of the Treaty of Paris of 1898. The most significant has to do with how people fry food. The early Spaniards brought olive oil for cooking and frying, but importing it from Spain made it very expensive, and cooks on the Island shifted over to lard which could be produced locally. For 50–60 years, corn oil produced in the United States took the place of lard for making cuchifritos and alcapurrias.

Galletas de soda (soda crackers in tins, popularly known as export sodas from a popular brand name) are an American product of the 19th and early 20th centuries that reproduce the crunchy texture of the earlier casabe bread and can be kept crunchy (in the tins) in high tropical humidity.

Regional Specialities of Tawani Cuisine no doubt food is so Delicious as Like other Cuisine

 Regional variations

While standard versions of ramen are available throughout Japan since the Taisho era, the last few decades have shown a proliferation of regional variations. Some of these which have gone on to national prominence are:

Sapporo, the capital of Hokkaido, is especially famous for its ramen. Most people in Japan associate Sapporo with its rich miso ramen, which was invented there and which is ideal for Hokkaidō's harsh, snowy winters. Sapporo miso ramen is typically topped with sweetcorn, butter, bean sprouts, finely chopped pork, and garlic, and sometimes local seafood such as scallop, squid, and crab. Hakodateanother city of Hokkaidō, is famous for its salt flavored ramen, while Asahikawa, in the north of the island, offers soy sauce flavored ones.

Kitakata in northern Honshu is known for its rather thick, flat, curly noodles served in a pork-and-niboshi broth. The area within its former city boundaries has the highest per-capita number of ramen establishments. Ramen has such prominence in the region that locally, the word soba usually refers to ramen, and not to actual soba which is referred to as nihon soba ("Japanese soba").

Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavoured chicken broth. The broth typically has a touch of dashi as old ramen establishments in Tokyo often originate from soba eateries. Standard toppings on top are chopped scallion, menma, sliced pork, kamaboko, egg, nori, and spinach. Ikebukuro, Ogikubo and Ebisu are three areas in Tokyo known for their ramen.

Yokohama ramen specialty is called Ie-kei (家系). It consists of thick, straight-ish noodles served in a soy flavored pork broth similar to tonkotsu. The standard toppings are roasted pork (char siu), boiled spinach, sheets of nori, with often shredded Welsh onion (negi) and a soft or hard boiled egg. It is traditional for customers to call the softness of the noodles, the richness of the broth and the amount of oil they want.

Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga (pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.

Japanese food is one of the best and easy to digest food.