783:
856:
868:
791:
822:, adding a burst of flavors to meals. These pickles are made by preserving various fruits, vegetables, and even fish or meat in a mixture of spices, oil, and vinegar or lemon juice, which is why pickles of Bangladesh taste different. The tradition of making pickles in Bangladesh dates back centuries, with each region having its own unique recipes and techniques. The process involves marinating the chosen ingredient with a blend of spices such as mustard seeds, fenugreek, nigella seeds, and chili powder. The pickles are then left to mature in airtight jars, allowing the flavors to develop over time.
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1636:. It is commonly prepared by using a mixture of different vegetables like cabbage, carrots, green beans, chayote, palm heart and onions. This is spiced with cumin, turmeric, green chilies, red chilies, ginger, garlic, salt and vinegar. Achard de légumes is a very popular condiment that accompanies many meals.
613:
traders in ports controlled by the Mughal Empire on the western coast of
Gujarat. It is unclear when red chili peppers came to be used in pickles as they are today, since medieval texts do not mention their use in pickles. Before the introduction of chili peppers by the Portuguese, black pepper, long
1932:
In Hindi pickle is called achaar. This is not food, as such. It is taken with food to add to the taste. In India there are two types of achaars, one is made with mustard oil, and the other without oil, e.g., lime pickle is made by putting it only in the salt. This type of achaar is specially made in
1511:
Aalu ko achaar - pickle made from boiled potatoes marinated with dry roasted/powdered sesame seeds,mustard oil,salt,green chillies,lemon or Lapsi/Hog Plum or 'Chook Amilo', small peas known as 'Sano Kerau'. Tempered with turmeric powder, fenugreek seeds, chillies in a mustard oil. Garnished with cut
847:. Bengali pickles are a cherished part of the culinary culture in Bangladesh. They offer a delightful blend of flavors and are an essential accompaniment to Bengali meals. The tradition of making pickles has been preserved for centuries, showcasing the rich heritage and love for food in the region.
825:
Bengali pickles are cherished for their tangy, spicy, and sometimes sweet taste profiles. They are often served as accompaniments to rice, bread, or curry dishes, enhancing the overall dining experience. Popular varieties of
Bengali pickles include mango pickle, lime pickle, mixed vegetable pickle,
1507:
Koiralo ko phool ko achaar (Mountain Ebony, is the edible flowers of the
Bauhinia tree)- Instant pickle made by boiling the flower of a tree called 'Koiralo' in Nepali. Tempered and marinated with dry roasted powdered sesame seeds with turmeric powder, fenugreek seeds, chillies in a mustard oil.
1515:
Dhaniya ko paat ko achaar - Fresh green coriander leaves are blended in a mixer/blender or traditionally in a stone pestle/mortar with salt and chilli or tomatoes can be mixed as desired.Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened
2309:
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696:
while it is maturing. Chili peppers are the decisive ingredient in South Asian pickles, though other ingredients vary by region within the Indian subcontinent. Some commonly used ingredients are limes, lemons, mangoes, ginger, and
1777:
1717:
2541:
2280:
1805:
842:
are famous even outside India and
Bangladesh. The art of making pickles is passed down through generations, with families having their secret recipes and methods. Pickles also serve as condiment for rice in
1996:
1933:
Indía. But in the Arab countries, Iran, and
Afghanistan, grapes and palm are abundant, so vinegar is made out of them and the achaar in these countries is made by dipping onion, fruits etc. in vinegar.
669:, and pickles made without oil. Pickles without oil use salt to draw out the moisture from green mangoes or lemons to create a brine. A mixture of lemon or lime juice with salt or traditional
2207:
2104:
1117:
is made by dehydrating tender whole mangoes with salt. Appemidi or
Appimidi is the mango variety which gives distinct taste to the mango pickle made Also pickles made from
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1711:
1953:
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with spices, taking advantage of the immensely hot and sunny climate in the region. The sun-drying process naturally preserves the vegetables, along with spices such as
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Homemade pickles are prepared in the summer. They are matured through exposure to sunlight for up to two weeks. The pickle is traditionally covered with
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1983:
Culinary
Traditions of Medieval Karnatak The Soopa Shastra of Mangarasa III By Maṅgarasa. N. P. Bhat, Nerupama Y. Modwel, Es. En Kr̥ṣṇajōyis (2012)
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1829:
The Indian
Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh
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Garnished with cut green coriander leaves. Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice).
732:
1992:
From night jasmine to banana blossoms: India’s centuries-old love affair with edible flowers by
Priyadarshini Chatterjee Jul 13, 2018
2143:
1253:) is the most prevalent variety. The pickle is made with green, ripe, or dried mangoes cured in vinegar, sugar, salt, chili powder,
754:
790:
559:(1508 CE), Kshemakutuhala (1549 CE) mentions pickle recipes that use green mango, green peppercorns, longpepper, lemons and limes,
2012:
1749:
5471:
2670:
1160:. While fish and shrimp pickles are eaten in Andhra Pradesh and Telangana, they are not as popular as lamb and chicken pickles.
867:
6287:
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1945:
1867:
895:, as the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil.
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1994:
https://scroll.in/magazine/881094/from-night-jasmine-to-banana-blossoms-indias-centuries-old-love-affair-with-edible-flowers
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are commonly used as key ingredients in
Gujarati pickles. Common Gujarati pickles include salted mango pickle made with
879:
Despite using the same main ingredients, differences in preparation techniques and spices have led to wide variation in
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6317:
3599:
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2422:
1512:
green coriander leaves. Ready to eat instantly as an accompaniment to rice, Sel/roti, chyuraa (beaten/flattened rice).
473:. However, pickles in India are totally different from vinegar-based pickles in the Middle East. In Persian, the word
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is usually made early in the summer season, when mangoes are barely an inch long. The preservation process uses
6262:
4837:
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1154:. In Kerala, tuna and sardines are finely chopped, marinated in spices, and cooked on the stove top to make in
2627:
Paralkar, Anil (2020). "Trade, Exoticism and the English Appropriation of South Asian Pickles, c. 1600–1750".
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1569:
is believed to have originated during the 1600s in medieval India. The most popular of variety of Shikarpuri
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639:
Indian mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis, and other ingredients
477:
is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".
4812:
4797:
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2367:
1690:
31:
6143:
6053:
4862:
4532:
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1681: – British relish of chopped pickled vegetables and spices, a British variant of South Asian pickle
1610:
193:
1380:
powder, turmeric powder, and chili powder. Some of the popular varieties of achar eaten in Nepal are:
6169:
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3550:
3542:
351:
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2037:
777:
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522:
501:, a Sanskrit epic written by Trivikrama Bhatta in 915 CE, describes pickles made from green mango,
116:
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by Gurulinga Desika (1594 CE) mentions more than fifty kinds of pickles. Unique pickles made from
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956:. Dhingra's descendants brought the pickle to India in 1943. As of 2016, Panipat produced over
162:
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1910:
1904:
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620:(in both fresh and dried forms) were the main source of heat in ancient and medieval pickles.
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196:. The pickles are popular across South Asia, with many regional variants, natively known as
1868:
https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/
493:
period texts mention several varieties of pickles, including the earliest known mention of
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are particularly well-known for their spicy pickles. Unripe mango with garlic and ginger (
819:
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773:
431:
387:
367:
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2139:
1855:
Kasundi is a nose-tinging pickle made from ground mustard seeds, spices, and mustard oil.
1669: – Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
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2016:
1741:
1687: – Mango pickle condiment, an Israeli/Middle Eastern variant of South Asian pickle
1412:
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974:
530:
307:
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South Indians living in the coastal areas also pickle fish and meats. In Tamil Nadu,
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The etymology for pickles in South Asia varies regionally. The pickles are known as
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465:, is used for pickles, along with other native Hindi words. Āchār is a loanword of
1621:. They are made primarily from unripe mangoes and are sometimes eaten with bread.
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1004:, and turmeric. To speed up the process, vegetables may be cooked before drying.
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was first created in 1930 by Murli Dhar Dhingra in Kaloorkot, a village in the
929:
are matured in mustard oil and whole spices with ingredients like raw mangoes,
826:
and fish pickle. Pickles can be also popular depending on the district such as
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1215:, and red chili powder; and hot and sweet mango pickle made with sugar syrup,
1118:
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189:
90:
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102:
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17:
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1577:, onions, cauliflower, chickpeas, garlic, green chillies, lime, and mango.
1206:
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633:
1632:
a local variation is called Achard de légumes in French or Zasar legim in
1112:
158:
5817:
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5672:
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3869:
3805:
3517:
3352:
3174:
3123:
3113:
3088:
2937:
2891:
2766:
1675: – Pickle made from grated unripe papaya popular in the Philippines.
1614:
1562:
1399:
1353:
1057:
1051:
1041:
1035:
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953:
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Practical Action - The Schumacher Centre for Technology and Development
1742:"सेंधान शब्द के अर्थ | se.ndhaan - meaning in Hindi | हिन्दवी डिक्शनरी"
1672:
1458:
1262:
1194:
1133:
has unique way of making Indian pickles without any use of edible oil.
1122:
1029:
903:
899:
860:
739: in this section. Unsourced material may be challenged and removed.
686:
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654:, a meat curry cooked with flavors borrowed and amalgamated from pickle
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185:
177:
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106:
6219:
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1325:
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food made from a variety of vegetables, meats and fruits preserved in
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2204:"Spice of life: Surrender to Panipat pickle!, The Tribune, June 2016"
1574:
1501:
1452:
1434:
1261:. Mango pickle is commonly used as a condiment alongside curries and
1198:
1190:
1095:
1088:, giving the pickle a unique taste. Tamil Nadu is also known for the
844:
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831:
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572:
568:
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origin, entered popular use as the Hindustani term for pickles under
1104:, which consists of sun-dried chillies stuffed with salted yogurt.
969:
720 million or US$ 8.6 million in 2023) worth of
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factories in Nepal are women-owned or operated by women. Nepalese
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94:
86:
1189:
seeds and red chili powder; hot and sweet mango pickle made with
973:
every year, supplied to local markets as well as exported to the
661:
In India, there are two main types of pickles: pickles made with
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5682:
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The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen
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142:
46:
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1974:
Social Life in Medieval Karnāṭaka, pg7, Jyotsna K. Kamat · 1980
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5190:
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2974:
1148:, made from anchovies, is among the more popular varieties of
708:
914:(literally "five colors", prepared with five vegetables) and
918:(literally "seven colors", prepared with seven vegetables).
406:, native words for pickle which are rooted in Sanskrit are:
677:
vinegar) may also be used as brine. In some pickles from
1482:- Unripe mango pickle (can be sweet, savoury, or both)
134:
Oil, chili powder, spices, mustard seeds, fennel seeds
1269:. It is also a mainstay ingredient in a traditional
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in Telugu) are a staple with everyday meals. Amla (
1034:
in Telugu) and unripe tamarind with green chilies (
138:
130:
122:
112:
82:
72:
64:
56:
1886:
1884:
1882:
1392:- Hog plum pickle (can be sweet, savoury, or both)
30:Several terms redirect here. For other uses, see
2339:"အလှူ မင်္ဂလာဆောင်တို့ရဲ့ ဇာတ်လိုက်ကျော် ဒံပေါက်"
2068:. University of North Texas Press. pp. 26–.
1773:Gosvāmi Tulasī Dāsa: jīvana vr̥tta aura vyaktitva
60:Achar, khatai, pacchadi, loncha, oorugai, avakaai
2310:"သရက်သီးသနပ် (အခြောက်) (Spicy Dry Mango Pickle)"
1098:cut into spirals and stuffed with salt, and for
2486:"All you need to know about Shikarpur's pickle"
859:Various kinds of pickles for sale at a shop in
5445:
3600:
2671:
1946:"A Brief History Of The Humble Indian Pickle"
1909:. M.D. Publications Pvt. Ltd. pp. 153–.
1543:province of modern-day Pakistan is noted for
1278:
1244:
1062:in Telugu) pickles are widely eaten as well.
8:
1898:
1896:
1866:A Brief History Of The Humble Indian Pickle
1776:(in Hindi). A. Bhā. Brā. Parishada (vanga).
1402:preserved with mustard seed, oil, and spices
37:
1890:The Story of Our Food by K.T. Achaya (2003)
1368:is made with spices such as mustard seeds,
5769:
5559:
5452:
5438:
5430:
4728:
4490:
4084:
3639:
3607:
3593:
3585:
2704:
2678:
2664:
2656:
2423:"Nepali pickle makers come into their own"
1129:(Nimbekayi or Limbekayi) is popular. Also
45:
36:
755:Learn how and when to remove this message
126:Fruit (mango, plums), vegetables, or meat
2281:"သရက်သီးသနပ် (Spicy Green Mango Pickle)"
1142:is made by salting and sun-drying fish.
1006:
298:, Avakaya, Achaar, Tokku, or Ūragāya in
27:Pickled varieties of vegetable and fruit
1702:
891:tastes very different from one made in
786:Traditional Bengali Mango pickle making
2163:: CS1 maint: archived copy as title (
2156:
2124:: CS1 maint: archived copy as title (
2117:
1573:is a mixed pickle comprising carrots,
906:is well-known as a hub for commercial
2590:from the original on 29 November 2021
2480:
2478:
2476:
2255:"Hogplum Pickle, Amtekayi Uppinakayi"
2229:"The road to Kashmir through Haryana"
1494:- Powdered Sichuan pepper with spices
1163:Unripe mangoes, lemon, green chilis,
7:
6198:
5373:
2496:from the original on 14 January 2018
1956:from the original on 27 October 2020
1804:(in Hindi). American mission Press.
1352:) is commonly eaten with the staple
984:In South India, most vegetables are
737:adding citations to reliable sources
446:and Tamil literature uses the terms
871:Sweet and spicy pickle made out of
2261:from the original on 17 March 2023
1906:Impact of Hindu Culture on Muslims
461:In Hindustani, an additional word
25:
2253:Udupi-Recipes (4 December 2018).
1832:. St. Martin's Publishing Group.
1729:संधान - अचार (अवधी में चालू शब्द)
1427:- Fermented mustard leaves pickle
910:, and is particularly famous for
609:were introduced to South Asia by
6230:
6218:
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6197:
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6187:
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5372:
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4069:
4063:
4057:
3616:
3569:
3568:
2687:
2396:Rai, Sikuma (7 September 2018).
1801:A Dictionary, English and Sindhi
1646:
1561:varieties are commonly eaten in
1111:, the tender whole mango pickle
818:pickles are an integral part of
713:
644:
632:
157:
2524:from the original on 2021-04-30
2462:from the original on 2022-02-24
2433:from the original on 2022-02-24
2404:from the original on 2022-02-24
2349:from the original on 2019-07-11
2320:from the original on 2019-12-20
2291:from the original on 2019-12-22
2235:from the original on 2017-04-06
2210:from the original on 2017-04-06
2185:from the original on 2017-03-01
2146:from the original on 2023-09-02
2107:from the original on 2023-11-01
2082:from the original on 2023-11-01
2044:from the original on 2015-09-05
1923:from the original on 2023-11-01
1846:from the original on 2023-06-03
1808:from the original on 2023-06-03
1780:from the original on 2023-06-03
1770:Rāya, Kuladīpanārāyaṇa (1972).
1752:from the original on 2023-04-30
1720:from the original on 2023-06-03
1710:Jayasi, Malik Muhammad (1962).
1329:Broth made from achar used for
1305:(fermented bamboo shoot pickle)
724:needs additional citations for
131:Ingredients generally used
111:
81:
55:
1826:Bladholm, Linda (2016-04-26).
689:is used as the main preserve.
1:
1903:Mohsen Saeidi Madani (1993).
1257:, garlic, fresh chilies, and
1040:in Telugu) and red chillies (
163:Media: South Asian pickle
2374:(in Burmese). Archived from
1617:, Indian pickles are called
1527:, Pakistani pickle, made of
794:Mango and Date jaggery achar
2398:"The mother of all pickles"
2345:(in Burmese). 10 May 2016.
1437:preserved in oil and spices
1207:
1165:
1156:
1150:
1144:
1138:
1113:
1100:
1094:, which consists of unripe
1090:
1080:
1074:
1058:
1052:
1042:
1036:
1028:
6334:
2517:Sri Lankan Achcharu Recipe
771:
599:are also mentioned in the
29:
6183:
5499:
5355:
4055:
3564:
2013:"Pickling in the hot sun"
1421:- Fermented bamboo pickle
1349:
1279:
1245:
1240:
152:
44:
1565:and abroad. Shikrarpuri
485:Early pickle recipes in
1433:- Sun-dried radish and
1078:is a staple condiment.
875:, in West Bengal, India
802:, pickles are known as
6288:Indo-Caribbean cuisine
6258:Bangladeshi condiments
4798:Indian Chinese cuisine
2641:10.3366/cult.2020.0211
1798:Stack, George (1849).
1691:List of Indian pickles
1531:
1333:
1322:
1314:
1306:
1295:Nepali pickle made of
1056:in Telugu) and lemon (
1015:
876:
864:
795:
787:
32:Achar (disambiguation)
6313:South African cuisine
6054:Pakistani rice dishes
3864:Kaju barfi/Kaju katli
2314:Food Magazine Myanmar
2285:Food Magazine Myanmar
2062:Jean Andrews (2005).
2038:"Mango pickle recipe"
1585:Pickles are known as
1523:
1328:
1320:
1312:
1294:
1010:
870:
858:
793:
785:
603:(1500 CE) cookbook.
591:. The religious text
6293:Pakistani condiments
6170:Chicken tikka masala
5322:Chicken tikka masala
4253:Malabar Matthi Curry
3551:Chicken tikka masala
3543:Bangladeshi diaspora
2701:Main and side dishes
2577:"Pickled Vegetables"
2542:"Pickled Vegetables"
2368:"ဝက်သားဟင်း ၄ မျိုး"
2179:"Our desi drive-ins"
1952:. 28 November 2016.
1628:and the neighboring
1498:Jhinge machha achaar
1301:(round chilies) and
1219:, and chili powder.
863:, West Bengal, India
733:improve this article
448:Avalehika, Upadamzam
6237:Pakistan portal
4781:Nabadwip-er lal doi
4045:Paneer tikka masala
2882:Chingri malai curry
2610:"Achard de légumes"
1443:- Pickled stems of
1231:word for pickle is
778:Bangladeshi cuisine
705:Regional variations
224:(sometimes spelled
117:Indian Subcontinent
41:
6318:Sri Lankan cuisine
6158:Pakistani diaspora
5918:Shikrarpuri pickle
5653:Hyderabadi biryani
5131:Motichoor ka Ladoo
4233:Thalassery biryani
4112:Hyderabadi biryani
2694:Bangladeshi dishes
2492:. 1 October 2017.
2452:"Navaras: Pickles"
1999:2022-02-08 at the
1873:2020-10-27 at the
1532:
1334:
1323:
1315:
1307:
1016:
877:
865:
796:
788:
539:medieval cookbooks
194:South Asian spices
174:South Asian pickle
39:South Asian pickle
6298:Pakistani pickles
6268:Indian condiments
6245:
6244:
6175:Pakistani Chinese
5913:Hyderabadi pickle
5871:
5870:
5787:Lahori fried fish
5696:
5695:
5628:Baingan ka bartha
5468:Pakistani cuisine
5427:
5426:
5164:
5163:
4878:Prawn malai curry
4720:
4719:
4677:Sabudana Khichadi
4482:
4481:
4213:Chicken Chettinad
4117:Hyderabadi haleem
4053:
4052:
3582:
3581:
3057:Snacks and sauces
3052:
3051:
2427:kathmandupost.com
2075:978-1-57441-193-5
1916:978-81-85880-15-0
1839:978-1-250-12079-3
1746:Hindwi Dictionary
1476:- Pickled chicken
1376:), cumin powder,
1251:thayet thi thanat
1243:). Mango pickle (
1114:māvina uppinakāyi
1048:Indian gooseberry
950:Mianwali District
810:: আচার) or Asar (
765:
764:
757:
503:green peppercorns
171:
170:
57:Alternative names
16:(Redirected from
6325:
6303:Pakistani spices
6278:Nepalese cuisine
6235:
6234:
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6049:Pakistani pickle
5858:Tandoori chicken
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5418:India portal
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4122:Hyderabadi marag
4107:Double ka meetha
4085:
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3778:Tandoori chicken
3715:Dal Badam Chakki
3640:
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2861:Tandoori chicken
2705:
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2629:Cultural History
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2584:Practical Action
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2551:. Archived from
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2015:. Archived from
2009:
2003:
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1961:
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1935:
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1685:Amba (condiment)
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1557:. Both of these
1486:Kagati ko achaar
1354:Dal-Bhat-Tarkari
1351:
1282:
1281:
1248:
1247:
1242:
1210:
1185:and spiced with
1172:Cordia dichotoma
1168:
1159:
1153:
1147:
1145:Nettili karuvāḍu
1141:
1116:
1107:In the state of
1103:
1093:
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1077:
1065:In the state of
1061:
1055:
1045:
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968:
964:
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760:
753:
749:
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535:fragrant manjack
426:is also used in
161:
123:Main ingredients
49:
42:
40:
21:
6333:
6332:
6328:
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6326:
6324:
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6263:Bengali cuisine
6248:
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6225:Food portal
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6153:
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5894:
5867:
5853:Sugarcane juice
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5404:Food portal
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5327:Fish head curry
5315:Indian diaspora
5310:
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5092:
4996:Dahibara Aludam
4932:
4716:
4667:Patra ni machhi
4565:
4527:
4478:
4257:
4248:Kerala beef fry
4174:
4141:
4137:Osmania Biscuit
4132:Mirchi ka salan
4097:Baghara baingan
4074:
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3782:
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3725:Dal bati churma
3705:Bikaneri bhujia
3686:
3657:Mughlai paratha
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3158:
3048:
2960:Bini/biran bhat
2926:
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2621:Further reading
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2140:"Archived copy"
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1289:
1267:Burmese cuisine
1225:
1223:Myanmar (Burma)
966:
965:(equivalent to
958:
957:
952:of what is now
853:
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800:Bengali culture
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6308:Sindhi cuisine
6305:
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6283:Fijian cuisine
6280:
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6273:Indian pickles
6270:
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5281:Sindhi biryani
5278:
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4850:
4845:
4840:
4835:
4830:
4825:
4820:
4815:
4810:
4805:
4800:
4795:
4790:
4785:
4784:
4783:
4778:
4768:
4763:
4758:
4753:
4748:
4743:
4737:
4735:
4726:
4722:
4721:
4718:
4717:
4715:
4714:
4709:
4704:
4699:
4694:
4689:
4684:
4679:
4674:
4669:
4664:
4659:
4654:
4649:
4644:
4639:
4634:
4629:
4624:
4619:
4614:
4609:
4604:
4599:
4594:
4589:
4584:
4579:
4573:
4571:
4567:
4566:
4564:
4563:
4558:
4553:
4548:
4543:
4537:
4535:
4529:
4528:
4526:
4525:
4520:
4515:
4510:
4505:
4499:
4497:
4488:
4484:
4483:
4480:
4479:
4477:
4476:
4471:
4466:
4461:
4456:
4451:
4446:
4441:
4439:Rice and curry
4436:
4431:
4426:
4421:
4416:
4411:
4406:
4401:
4396:
4391:
4386:
4381:
4376:
4371:
4366:
4361:
4356:
4351:
4346:
4341:
4336:
4331:
4326:
4321:
4316:
4311:
4306:
4301:
4296:
4291:
4286:
4281:
4276:
4271:
4265:
4263:
4259:
4258:
4256:
4255:
4250:
4245:
4240:
4235:
4230:
4225:
4220:
4215:
4210:
4205:
4200:
4198:Kerala Porotta
4195:
4184:
4182:
4176:
4175:
4173:
4172:
4167:
4162:
4160:Bisi bele bath
4157:
4151:
4149:
4143:
4142:
4140:
4139:
4134:
4129:
4124:
4119:
4114:
4109:
4104:
4099:
4093:
4091:
4082:
4076:
4075:
4056:
4054:
4051:
4050:
4048:
4047:
4042:
4037:
4032:
4027:
4022:
4017:
4012:
4007:
4002:
3997:
3992:
3987:
3982:
3977:
3972:
3967:
3962:
3957:
3952:
3947:
3942:
3937:
3932:
3927:
3922:
3917:
3912:
3907:
3902:
3897:
3892:
3887:
3882:
3877:
3875:Butter chicken
3872:
3867:
3857:
3855:Baingan bartha
3852:
3847:
3841:
3839:
3835:
3834:
3832:
3831:
3826:
3820:
3818:
3816:Uttar Pradeshi
3812:
3811:
3809:
3808:
3803:
3798:
3792:
3790:
3784:
3783:
3781:
3780:
3775:
3773:Sarson ka saag
3770:
3765:
3759:
3757:
3751:
3750:
3748:
3747:
3745:Panchratna Dal
3742:
3737:
3732:
3730:Kanda Kachauri
3727:
3722:
3717:
3712:
3707:
3702:
3696:
3694:
3688:
3687:
3685:
3684:
3679:
3674:
3669:
3664:
3662:Murgh musallam
3659:
3654:
3648:
3646:
3637:
3631:
3630:
3614:
3612:
3611:
3604:
3597:
3589:
3580:
3579:
3577:
3576:
3565:
3562:
3561:
3559:
3558:
3553:
3547:
3545:
3539:
3538:
3536:
3535:
3530:
3525:
3520:
3515:
3510:
3509:
3508:
3498:
3493:
3488:
3487:
3486:
3481:
3476:
3471:
3466:
3456:
3451:
3446:
3441:
3439:Mimi Chocolate
3436:
3431:
3426:
3421:
3416:
3415:
3414:
3409:
3399:
3398:
3397:
3387:
3382:
3377:
3372:
3371:
3370:
3365:
3355:
3350:
3345:
3340:
3335:
3329:
3327:
3323:
3322:
3320:
3319:
3314:
3309:
3304:
3299:
3294:
3289:
3284:
3283:
3282:
3277:
3272:
3262:
3257:
3252:
3247:
3241:
3239:
3235:
3234:
3232:
3231:
3226:
3225:
3224:
3214:
3209:
3208:
3207:
3202:
3192:
3187:
3182:
3177:
3172:
3166:
3164:
3160:
3159:
3157:
3156:
3151:
3146:
3141:
3136:
3131:
3126:
3121:
3116:
3111:
3106:
3101:
3096:
3091:
3086:
3081:
3076:
3071:
3066:
3060:
3058:
3054:
3053:
3050:
3049:
3047:
3046:
3041:
3036:
3031:
3026:
3021:
3016:
3011:
3006:
3005:
3004:
3002:Norom khichuri
2994:
2993:
2992:
2982:
2977:
2972:
2967:
2962:
2957:
2956:
2955:
2950:
2940:
2934:
2932:
2928:
2927:
2925:
2924:
2919:
2914:
2909:
2904:
2899:
2894:
2889:
2884:
2878:
2876:
2872:
2871:
2869:
2868:
2863:
2858:
2857:
2856:
2846:
2841:
2836:
2831:
2826:
2821:
2819:Murgi musollom
2816:
2811:
2806:
2801:
2796:
2791:
2790:
2789:
2784:
2774:
2769:
2764:
2759:
2754:
2749:
2744:
2739:
2738:
2737:
2727:
2722:
2717:
2711:
2709:
2702:
2698:
2697:
2685:
2683:
2682:
2675:
2668:
2660:
2654:
2653:
2635:(1): 106–122.
2622:
2619:
2616:
2615:
2601:
2568:
2533:
2507:
2472:
2443:
2414:
2388:
2359:
2343:MyFood Myanmar
2330:
2316:(in Burmese).
2301:
2287:(in Burmese).
2272:
2245:
2220:
2195:
2170:
2131:
2092:
2074:
2054:
2029:
2004:
1985:
1976:
1967:
1937:
1915:
1892:
1878:
1859:
1838:
1818:
1790:
1762:
1733:
1701:
1700:
1698:
1695:
1694:
1693:
1688:
1682:
1676:
1670:
1664:
1658:
1657:
1641:
1638:
1606:
1603:
1582:
1579:
1536:
1533:
1529:Lasora berries
1518:
1517:
1513:
1509:
1505:
1495:
1489:
1488:- Lemon pickle
1483:
1480:Aanp ko achaar
1477:
1474:Chicken achaar
1471:
1462:
1449:
1441:Karkalo achaar
1438:
1431:Mula ko achaar
1428:
1425:Gundruk achaar
1422:
1416:
1407:Dalle khursani
1403:
1393:
1374:Sichuan pepper
1313:Mula Ko Aachar
1298:Dalle Khursani
1288:
1285:
1275:wet thanat hin
1224:
1221:
1024:Andhra Pradesh
1018:The states of
933:, lotus stem,
852:
849:
769:
766:
763:
762:
721:
719:
712:
706:
703:
671:ganne ka sirka
650:
643:
642:
638:
631:
630:
629:
628:
627:
625:
622:
597:edible flowers
482:
479:
458:for pickles.
281:
278:
192:, and various
169:
168:
166:
165:
153:
150:
149:
140:
136:
135:
132:
128:
127:
124:
120:
119:
114:
110:
109:
84:
80:
79:
74:
70:
69:
66:
62:
61:
58:
54:
53:
50:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
6330:
6319:
6316:
6314:
6311:
6309:
6306:
6304:
6301:
6299:
6296:
6294:
6291:
6289:
6286:
6284:
6281:
6279:
6276:
6274:
6271:
6269:
6266:
6264:
6261:
6259:
6256:
6255:
6253:
6238:
6228:
6226:
6221:
6216:
6214:
6210:
6206:
6204:
6196:
6194:
6186:
6185:
6182:
6176:
6173:
6171:
6168:
6166:
6163:
6162:
6160:
6156:
6150:
6147:
6145:
6142:
6140:
6139:Tandoor bread
6137:
6135:
6132:
6130:
6127:
6125:
6122:
6120:
6117:
6115:
6112:
6110:
6107:
6105:
6102:
6100:
6097:
6095:
6092:
6090:
6087:
6085:
6082:
6080:
6077:
6075:
6072:
6070:
6067:
6065:
6062:
6060:
6057:
6055:
6052:
6050:
6047:
6045:
6042:
6040:
6037:
6035:
6032:
6030:
6027:
6025:
6022:
6020:
6017:
6015:
6012:
6010:
6007:
6005:
6002:
6000:
5997:
5995:
5992:
5990:
5989:Chicken tikka
5987:
5985:
5982:
5980:
5977:
5975:
5972:
5970:
5967:
5965:
5962:
5960:
5957:
5956:
5954:
5952:Common dishes
5950:
5944:
5941:
5939:
5936:
5934:
5931:
5929:
5926:
5924:
5921:
5919:
5916:
5914:
5911:
5909:
5906:
5905:
5903:
5901:
5897:
5891:
5888:
5886:
5883:
5882:
5880:
5878:
5874:
5864:
5861:
5859:
5856:
5854:
5851:
5849:
5846:
5844:
5843:Punjabi pulao
5841:
5839:
5836:
5834:
5833:Makki di roti
5831:
5829:
5828:Chole bhature
5826:
5824:
5821:
5819:
5816:
5815:
5813:
5811:Miscellaneous
5809:
5803:
5800:
5798:
5795:
5793:
5790:
5788:
5785:
5783:
5780:
5779:
5777:
5775:
5771:
5768:
5766:
5762:
5756:
5755:Peshwari naan
5753:
5751:
5748:
5746:
5743:
5741:
5740:Kadu bouranee
5738:
5736:
5733:
5731:
5728:
5726:
5723:
5721:
5718:
5716:
5713:
5711:
5708:
5707:
5705:
5703:
5699:
5689:
5686:
5684:
5681:
5679:
5676:
5674:
5671:
5669:
5666:
5664:
5661:
5659:
5656:
5654:
5651:
5649:
5646:
5644:
5641:
5639:
5636:
5634:
5631:
5629:
5626:
5624:
5621:
5620:
5618:
5616:Miscellaneous
5614:
5608:
5605:
5603:
5600:
5598:
5595:
5593:
5590:
5588:
5587:Nargisi kofta
5585:
5583:
5580:
5578:
5575:
5573:
5570:
5569:
5567:
5565:
5561:
5558:
5556:
5552:
5546:
5543:
5541:
5538:
5536:
5533:
5531:
5528:
5526:
5523:
5521:
5518:
5517:
5515:
5513:
5509:
5504:
5494:
5491:
5489:
5486:
5485:
5483:
5481:
5477:
5473:
5469:
5464:
5455:
5450:
5448:
5443:
5441:
5436:
5435:
5432:
5420:
5419:
5408:
5406:
5405:
5400:
5394:
5392:
5391:
5387:
5382:
5380:
5379:
5370:
5368:
5367:
5358:
5357:
5354:
5348:
5345:
5343:
5340:
5338:
5335:
5333:
5330:
5328:
5325:
5323:
5320:
5319:
5317:
5313:
5307:
5304:
5302:
5299:
5297:
5294:
5292:
5289:
5287:
5284:
5282:
5279:
5277:
5274:
5272:
5269:
5267:
5264:
5262:
5259:
5257:
5254:
5252:
5249:
5247:
5244:
5242:
5241:Mango pudding
5239:
5237:
5234:
5232:
5229:
5227:
5224:
5222:
5219:
5217:
5216:Indian pickle
5214:
5212:
5209:
5207:
5204:
5202:
5199:
5197:
5194:
5192:
5189:
5187:
5184:
5182:
5179:
5177:
5174:
5173:
5171:
5169:Miscellaneous
5167:
5156:
5152:
5148:
5144:
5142:
5139:
5137:
5134:
5132:
5129:
5127:
5124:
5122:
5119:
5117:
5114:
5112:
5109:
5107:
5104:
5103:
5101:
5099:
5095:
5089:
5086:
5084:
5081:
5079:
5076:
5074:
5071:
5067:
5064:
5062:
5061:Chakuli pitha
5059:
5057:
5054:
5053:
5052:
5049:
5047:
5044:
5042:
5039:
5037:
5034:
5032:
5029:
5027:
5024:
5022:
5019:
5017:
5014:
5012:
5009:
5007:
5004:
5002:
4999:
4997:
4994:
4992:
4989:
4987:
4984:
4982:
4979:
4977:
4974:
4972:
4971:Chhena kheeri
4969:
4967:
4964:
4962:
4961:Chhena jalebi
4959:
4957:
4954:
4952:
4949:
4947:
4944:
4943:
4941:
4939:
4935:
4929:
4926:
4924:
4921:
4919:
4916:
4914:
4911:
4909:
4906:
4904:
4901:
4899:
4896:
4894:
4891:
4889:
4886:
4884:
4881:
4879:
4876:
4874:
4871:
4869:
4866:
4864:
4861:
4859:
4856:
4854:
4851:
4849:
4846:
4844:
4841:
4839:
4836:
4834:
4831:
4829:
4826:
4824:
4821:
4819:
4816:
4814:
4811:
4809:
4808:Kosha mangsho
4806:
4804:
4801:
4799:
4796:
4794:
4791:
4789:
4786:
4782:
4779:
4777:
4774:
4773:
4772:
4769:
4767:
4764:
4762:
4759:
4757:
4754:
4752:
4749:
4747:
4744:
4742:
4739:
4738:
4736:
4734:
4730:
4727:
4723:
4713:
4710:
4708:
4705:
4703:
4700:
4698:
4695:
4693:
4690:
4688:
4685:
4683:
4680:
4678:
4675:
4673:
4670:
4668:
4665:
4663:
4660:
4658:
4655:
4653:
4650:
4648:
4645:
4643:
4640:
4638:
4635:
4633:
4630:
4628:
4625:
4623:
4620:
4618:
4615:
4613:
4610:
4608:
4605:
4603:
4600:
4598:
4595:
4593:
4590:
4588:
4585:
4583:
4580:
4578:
4575:
4574:
4572:
4568:
4562:
4561:Veg Kolhapuri
4559:
4557:
4554:
4552:
4549:
4547:
4544:
4542:
4539:
4538:
4536:
4534:
4533:Maharashtrian
4530:
4524:
4521:
4519:
4516:
4514:
4511:
4509:
4506:
4504:
4501:
4500:
4498:
4496:
4492:
4489:
4485:
4475:
4472:
4470:
4467:
4465:
4462:
4460:
4457:
4455:
4452:
4450:
4447:
4445:
4442:
4440:
4437:
4435:
4432:
4430:
4427:
4425:
4422:
4420:
4417:
4415:
4412:
4410:
4407:
4405:
4402:
4400:
4397:
4395:
4392:
4390:
4387:
4385:
4382:
4380:
4379:Palathalikalu
4377:
4375:
4372:
4370:
4367:
4365:
4362:
4360:
4357:
4355:
4352:
4350:
4347:
4345:
4344:Kakinada Kaja
4342:
4340:
4337:
4335:
4332:
4330:
4327:
4325:
4322:
4320:
4317:
4315:
4312:
4310:
4307:
4305:
4302:
4300:
4297:
4295:
4292:
4290:
4287:
4285:
4282:
4280:
4277:
4275:
4272:
4270:
4267:
4266:
4264:
4260:
4254:
4251:
4249:
4246:
4244:
4241:
4239:
4236:
4234:
4231:
4229:
4226:
4224:
4221:
4219:
4216:
4214:
4211:
4209:
4206:
4204:
4201:
4199:
4196:
4193:
4189:
4186:
4185:
4183:
4181:
4177:
4171:
4168:
4166:
4163:
4161:
4158:
4156:
4153:
4152:
4150:
4148:
4144:
4138:
4135:
4133:
4130:
4128:
4125:
4123:
4120:
4118:
4115:
4113:
4110:
4108:
4105:
4103:
4100:
4098:
4095:
4094:
4092:
4090:
4086:
4083:
4081:
4077:
4072:
4066:
4060:
4046:
4043:
4041:
4038:
4036:
4033:
4031:
4028:
4026:
4023:
4021:
4018:
4016:
4013:
4011:
4008:
4006:
4003:
4001:
3998:
3996:
3993:
3991:
3988:
3986:
3985:Mattar paneer
3983:
3981:
3978:
3976:
3973:
3971:
3968:
3966:
3963:
3961:
3958:
3956:
3953:
3951:
3948:
3946:
3943:
3941:
3938:
3936:
3935:Kadai chicken
3933:
3931:
3928:
3926:
3923:
3921:
3918:
3916:
3913:
3911:
3908:
3906:
3903:
3901:
3898:
3896:
3895:Chole bhature
3893:
3891:
3890:Chicken tikka
3888:
3886:
3883:
3881:
3878:
3876:
3873:
3871:
3868:
3865:
3861:
3858:
3856:
3853:
3851:
3848:
3846:
3843:
3842:
3840:
3836:
3830:
3827:
3825:
3822:
3821:
3819:
3817:
3813:
3807:
3804:
3802:
3799:
3797:
3794:
3793:
3791:
3789:
3785:
3779:
3776:
3774:
3771:
3769:
3766:
3764:
3763:Makki ki roti
3761:
3760:
3758:
3756:
3752:
3746:
3743:
3741:
3738:
3736:
3733:
3731:
3728:
3726:
3723:
3721:
3718:
3716:
3713:
3711:
3708:
3706:
3703:
3701:
3698:
3697:
3695:
3693:
3689:
3683:
3680:
3678:
3675:
3673:
3670:
3668:
3665:
3663:
3660:
3658:
3655:
3653:
3652:Mughlai kabab
3650:
3649:
3647:
3645:
3641:
3638:
3636:
3632:
3628:
3624:
3623:Indian dishes
3619:
3610:
3605:
3603:
3598:
3596:
3591:
3590:
3587:
3575:
3567:
3566:
3563:
3557:
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3548:
3546:
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3540:
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3507:
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3485:
3482:
3480:
3477:
3475:
3472:
3470:
3467:
3465:
3462:
3461:
3460:
3457:
3455:
3452:
3450:
3447:
3445:
3442:
3440:
3437:
3435:
3432:
3430:
3427:
3425:
3422:
3420:
3417:
3413:
3410:
3408:
3405:
3404:
3403:
3400:
3396:
3395:Gajorer halua
3393:
3392:
3391:
3388:
3386:
3383:
3381:
3378:
3376:
3373:
3369:
3368:Curd of Bogra
3366:
3364:
3361:
3360:
3359:
3356:
3354:
3351:
3349:
3346:
3344:
3341:
3339:
3336:
3334:
3331:
3330:
3328:
3324:
3318:
3315:
3313:
3310:
3308:
3305:
3303:
3300:
3298:
3295:
3293:
3290:
3288:
3285:
3281:
3278:
3276:
3273:
3271:
3268:
3267:
3266:
3263:
3261:
3258:
3256:
3255:Beler Sharbat
3253:
3251:
3248:
3246:
3243:
3242:
3240:
3236:
3230:
3229:Tandoor bread
3227:
3223:
3220:
3219:
3218:
3215:
3213:
3210:
3206:
3203:
3201:
3198:
3197:
3196:
3193:
3191:
3188:
3186:
3183:
3181:
3178:
3176:
3173:
3171:
3168:
3167:
3165:
3161:
3155:
3152:
3150:
3147:
3145:
3142:
3140:
3137:
3135:
3132:
3130:
3127:
3125:
3122:
3120:
3117:
3115:
3112:
3110:
3107:
3105:
3102:
3100:
3097:
3095:
3092:
3090:
3087:
3085:
3082:
3080:
3077:
3075:
3072:
3070:
3067:
3065:
3062:
3061:
3059:
3055:
3045:
3042:
3040:
3037:
3035:
3032:
3030:
3027:
3025:
3022:
3020:
3017:
3015:
3012:
3010:
3007:
3003:
3000:
2999:
2998:
2995:
2991:
2988:
2987:
2986:
2983:
2981:
2978:
2976:
2973:
2971:
2968:
2966:
2963:
2961:
2958:
2954:
2951:
2949:
2946:
2945:
2944:
2941:
2939:
2936:
2935:
2933:
2929:
2923:
2922:Thoikor Tenga
2920:
2918:
2917:Shorshe ilish
2915:
2913:
2910:
2908:
2905:
2903:
2900:
2898:
2895:
2893:
2890:
2888:
2885:
2883:
2880:
2879:
2877:
2873:
2867:
2864:
2862:
2859:
2855:
2852:
2851:
2850:
2849:Roast chicken
2847:
2845:
2842:
2840:
2837:
2835:
2832:
2830:
2827:
2825:
2822:
2820:
2817:
2815:
2812:
2810:
2807:
2805:
2802:
2800:
2797:
2795:
2792:
2788:
2785:
2783:
2780:
2779:
2778:
2775:
2773:
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2747:Chicken tikka
2745:
2743:
2742:Chicken korai
2740:
2736:
2733:
2732:
2731:
2728:
2726:
2723:
2721:
2718:
2716:
2713:
2712:
2710:
2706:
2703:
2699:
2695:
2690:
2681:
2676:
2674:
2669:
2667:
2662:
2661:
2658:
2650:
2646:
2642:
2638:
2634:
2630:
2625:
2624:
2620:
2611:
2605:
2602:
2589:
2585:
2578:
2572:
2569:
2558:on 2019-12-21
2554:
2550:
2543:
2537:
2534:
2523:
2519:
2518:
2511:
2508:
2495:
2491:
2487:
2481:
2479:
2477:
2473:
2461:
2457:
2453:
2447:
2444:
2432:
2428:
2424:
2418:
2415:
2403:
2399:
2392:
2389:
2378:on 2019-07-11
2377:
2373:
2369:
2363:
2360:
2348:
2344:
2340:
2334:
2331:
2319:
2315:
2311:
2305:
2302:
2290:
2286:
2282:
2276:
2273:
2260:
2256:
2249:
2246:
2234:
2230:
2224:
2221:
2209:
2205:
2199:
2196:
2184:
2180:
2174:
2171:
2166:
2160:
2145:
2141:
2135:
2132:
2127:
2121:
2106:
2102:
2096:
2093:
2081:
2077:
2071:
2067:
2066:
2058:
2055:
2043:
2039:
2033:
2030:
2019:on 2014-02-17
2018:
2014:
2008:
2005:
2002:
1998:
1995:
1989:
1986:
1980:
1977:
1971:
1968:
1955:
1951:
1947:
1941:
1938:
1934:
1922:
1918:
1912:
1908:
1907:
1899:
1897:
1893:
1887:
1885:
1883:
1879:
1876:
1872:
1869:
1863:
1860:
1856:
1845:
1841:
1835:
1831:
1830:
1822:
1819:
1807:
1803:
1802:
1794:
1791:
1779:
1775:
1774:
1766:
1763:
1751:
1747:
1743:
1737:
1734:
1730:
1719:
1715:
1714:
1706:
1703:
1696:
1692:
1689:
1686:
1683:
1680:
1677:
1674:
1671:
1668:
1665:
1663:
1662:Indian relish
1660:
1659:
1655:
1649:
1644:
1639:
1637:
1635:
1631:
1627:
1622:
1620:
1616:
1612:
1604:
1602:
1600:
1596:
1592:
1588:
1580:
1578:
1576:
1572:
1568:
1564:
1560:
1556:
1555:
1549:
1546:
1542:
1534:
1530:
1526:
1522:
1514:
1510:
1506:
1503:
1500:- Freshwater
1499:
1496:
1493:
1492:Timur ko chop
1490:
1487:
1484:
1481:
1478:
1475:
1472:
1470:
1466:
1463:
1460:
1456:
1454:
1450:
1448:
1447:
1442:
1439:
1436:
1432:
1429:
1426:
1423:
1420:
1417:
1414:
1410:
1408:
1404:
1401:
1397:
1396:Khalpi achaar
1394:
1391:
1388:
1387:
1383:
1382:
1381:
1379:
1375:
1371:
1367:
1363:
1359:
1355:
1347:
1343:
1339:
1332:
1327:
1319:
1311:
1304:
1300:
1299:
1293:
1286:
1284:
1276:
1272:
1271:Burmese curry
1268:
1264:
1260:
1259:mustard seeds
1256:
1252:
1238:
1234:
1230:
1222:
1220:
1218:
1214:
1209:
1204:
1200:
1196:
1192:
1188:
1184:
1183:groundnut oil
1180:
1179:
1174:
1173:
1167:
1161:
1158:
1152:
1146:
1140:
1134:
1132:
1131:Udupi cuisine
1128:
1125:(Ametekayi),
1124:
1120:
1115:
1110:
1105:
1102:
1097:
1092:
1087:
1082:
1076:
1072:
1068:
1063:
1060:
1054:
1049:
1044:
1038:
1032:
1031:
1025:
1021:
1014:
1011:Indian spicy
1009:
1005:
1003:
999:
995:
991:
987:
982:
980:
976:
972:
961:
955:
951:
947:
944:
941:, and limes.
940:
936:
932:
928:
925:
921:
917:
913:
909:
905:
901:
896:
894:
890:
886:
882:
874:
869:
862:
857:
850:
848:
846:
841:
837:
833:
829:
823:
821:
817:
813:
809:
805:
801:
792:
784:
779:
775:
767:
759:
756:
748:
745:December 2022
738:
734:
728:
727:
722:This section
720:
716:
711:
710:
704:
702:
700:
695:
690:
688:
684:
680:
676:
672:
668:
664:
653:
647:
635:
623:
621:
619:
618:
612:
608:
607:Chili peppers
604:
602:
598:
594:
590:
589:bamboo shoots
586:
582:
578:
574:
570:
566:
562:
558:
557:Soopa Shastra
554:
550:
549:
544:
540:
536:
532:
528:
524:
520:
516:
512:
508:
504:
500:
496:
492:
488:
480:
478:
476:
472:
468:
464:
459:
457:
453:
449:
445:
441:
437:
433:
429:
425:
421:
417:
413:
409:
405:
401:
397:
393:
389:
385:
381:
377:
373:
369:
365:
361:
357:
353:
349:
345:
341:
337:
333:
329:
325:
321:
317:
313:
312:Uppillittuthu
309:
305:
301:
297:
296:
291:
287:
279:
277:
275:
271:
267:
263:
259:
255:
251:
247:
243:
239:
235:
231:
227:
223:
219:
215:
211:
207:
203:
199:
195:
191:
187:
183:
179:
175:
164:
160:
155:
154:
151:
148:
144:
141:
137:
133:
129:
125:
121:
118:
115:
108:
104:
100:
96:
92:
88:
85:
78:
75:
71:
67:
63:
59:
48:
43:
33:
19:
6165:Balti (food)
5969:Aloo paratha
5938:Sindhi karhi
5933:Sindhi pulao
5823:Chana masala
5797:Murgh cholay
5792:Gosht karahi
5730:Kabuli pulaw
5720:Chapli kebab
5710:Afghan bread
5643:Dahi chutney
5530:Kashmiri tea
5409:
5395:
5383:
5371:
5359:
5021:Khira sagara
5011:Kakara pitha
5001:Enduri pitha
4986:Dahi baigana
4966:Chhena Jhili
4946:Chandrakanti
4923:Sorshe Ilish
4883:Radhaballavi
4828:Machher Jhol
4766:Daab Chingri
4602:Chinese bhel
4409:Pootharekulu
4394:Paruppusilli
4359:Kozhukkattai
4304:Dahi chutney
4192:pesaha appam
4035:Shahi paneer
4010:Paneer tikka
4000:Palak paneer
3990:Mutton curry
3880:Chana masala
3533:Tusha Shinni
3474:Chunga pitha
3084:Bela Biscuit
3063:
2948:Begun bhorta
2912:Machher Jhol
2887:Daab chingri
2824:Mutton curry
2735:Haji biryani
2725:Satkara Beef
2632:
2628:
2604:
2592:. Retrieved
2583:
2571:
2560:. Retrieved
2553:the original
2548:
2536:
2526:, retrieved
2516:
2510:
2498:. Retrieved
2489:
2464:. Retrieved
2455:
2446:
2435:. Retrieved
2426:
2417:
2406:. Retrieved
2391:
2380:. Retrieved
2376:the original
2371:
2362:
2351:. Retrieved
2342:
2333:
2322:. Retrieved
2313:
2304:
2293:. Retrieved
2284:
2275:
2263:. Retrieved
2248:
2237:. Retrieved
2223:
2212:. Retrieved
2198:
2187:. Retrieved
2173:
2148:. Retrieved
2134:
2109:. Retrieved
2095:
2084:. Retrieved
2064:
2057:
2046:. Retrieved
2032:
2021:. Retrieved
2017:the original
2007:
1988:
1979:
1970:
1958:. Retrieved
1950:Culture Trip
1949:
1940:
1931:
1925:. Retrieved
1905:
1862:
1854:
1848:. Retrieved
1828:
1821:
1810:. Retrieved
1800:
1793:
1782:. Retrieved
1772:
1765:
1754:. Retrieved
1748:(in Hindi).
1745:
1736:
1728:
1722:. Retrieved
1716:(in Hindi).
1712:
1705:
1623:
1618:
1611:South Africa
1608:
1594:
1586:
1584:
1570:
1566:
1558:
1553:
1547:
1538:
1525:Lasora achar
1524:
1497:
1491:
1485:
1479:
1473:
1469:buffalo meat
1464:
1457:- Fermented
1451:
1445:
1440:
1430:
1424:
1418:
1405:
1395:
1389:
1384:
1369:
1365:
1361:
1341:
1335:
1302:
1296:
1274:
1250:
1232:
1226:
1176:
1170:
1162:
1135:
1121:(Nelikayi),
1106:
1071:mango pickle
1064:
1043:korivi kāram
1017:
1013:mango pickle
998:chili powder
983:
970:
945:
942:
926:
923:
919:
915:
911:
907:
898:The city of
897:
887:pickle from
878:
824:
803:
797:
751:
742:
731:Please help
726:verification
723:
691:
670:
660:
651:
615:
614:pepper, and
605:
600:
592:
577:bitter gourd
565:mango-ginger
556:
552:
546:
542:
498:
484:
474:
471:Islamic rule
462:
460:
455:
451:
447:
423:
419:
415:
411:
407:
391:
383:
379:
363:
359:
347:
343:
335:
327:
319:
311:
303:
293:
285:
283:
273:
269:
265:
261:
257:
253:
249:
245:
241:
237:
233:
229:
225:
221:
217:
213:
209:
205:
201:
197:
173:
172:
18:Desi pickles
6029:Halwa poori
6019:Gulab jamun
5890:Sohan halwa
5668:Masala chai
5607:Sheer korma
5602:Shami kebab
5597:Rumali roti
5337:Nasi kandar
5291:Shankarpali
5276:Sheer korma
5206:Gulab Jamun
5056:Arisa pitha
5036:Manda pitha
4991:Dahi Machha
4976:Chhena poda
4956:Chhena gaja
4541:Kombdi vade
4459:Ulava charu
4334:Jigarthanda
4319:Fish moolie
4243:Kozhukkatta
4165:Masala dosa
4040:Shami kebab
4025:Rumali roti
3900:Dal makhani
3850:Aloo mutter
3740:Mirchi Bada
3677:Qeema matar
3528:Tiler Khaja
3484:Teler pitha
3469:Bhapa pitha
3464:Ashke pitha
3343:Chhanamukhi
3292:Khejur rosh
3222:Rumali ruti
3212:Puri (food)
3200:Alu porotha
3044:Zorda polao
2907:Machh bhaja
2902:Hutki Shira
2814:Mogoz bhuna
2794:Keema matar
2787:Shami kebab
2782:Seekh kebab
2762:Hash O Bash
2594:29 November
2490:Daily Times
1654:Food portal
1552:Hyderabadi
1545:Shikrarpuri
1465:Buff achaar
1419:Tama achaar
1413:round chili
1356:as well as
1280:ဝက်သနပ်ဟင်း
1246:သရက်သီးသနပ်
1201:seeds, dry
1101:mōr miḷagai
979:Middle East
963:500 million
893:North India
889:South India
883:pickles. A
667:mustard oil
652:Achar gosht
624:Ingredients
617:Piper chaba
593:Lingapurana
553:Pakadarpana
551:(1130 CE),
548:Manasollasa
545:(1025 CE),
531:stone apple
507:long pepper
286:Uppinakaayi
206:uppinakaayi
190:edible oils
6252:Categories
5964:Aloo gosht
5623:Aloo tikki
5535:Rogan josh
5347:Roti canai
5306:Puri Bhaji
5296:Soan papdi
5145:Regional (
5066:Podo pitha
5041:Ouu khatta
4853:Panta bhat
4776:Mishti doi
4761:Chhenabara
4597:Bombil fry
4551:Thalipeeth
4289:Chicken 65
4170:Mysore Pak
4155:Benne dose
4089:Hyderabadi
3925:Jeera aloo
3801:Rogan josh
3735:Laal maans
3692:Rajasthani
3501:Roshogolla
3479:Nunor bora
3363:Mishti doi
3348:Chhenabara
3326:Sweetmeats
3317:Taler rosh
3275:Masala cha
3245:Akher rosh
3170:Bakarkhani
3009:Panta bhat
2953:Alu Bharta
2931:Vegetarian
2897:Fried fish
2772:Kala bhuna
2752:Durus kura
2562:2019-07-11
2528:2021-05-19
2500:13 January
2466:2022-02-24
2437:2022-02-24
2408:2022-02-24
2382:2019-07-11
2353:2019-07-11
2324:2019-07-11
2295:2019-07-11
2239:2017-04-06
2214:2017-04-06
2189:2017-04-06
2150:2023-09-02
2111:2023-09-02
2086:2019-01-13
2048:2015-09-18
2023:2014-02-17
1927:2019-01-13
1850:2023-05-28
1812:2023-05-28
1784:2023-05-28
1756:2023-04-30
1724:2023-05-28
1713:Padamāvata
1697:References
1679:Piccalilli
1467:- Pickled
1446:Colocasisa
1119:Gooseberry
1091:nārttaṅgai
1086:castor oil
1067:Tamil Nadu
1002:asafoetida
977:, US, and
772:See also:
768:Bangladesh
611:Portuguese
601:Ni'matnama
587:root, and
543:Lokopakara
499:Nalachampu
352:Rajasthani
139:Variations
91:Bangladesh
5974:Bun kebab
5959:Aloo gobi
5923:Sai bhaji
5735:Kadchgall
5725:Gosh feel
5633:Balushahi
5088:Mathapuli
4951:Charchari
4898:Roshkodom
4893:Ras malai
4803:Kati roll
4756:Charchari
4751:Cham cham
4741:Aloo chap
4692:Shrikhand
4657:Pav bhaji
4652:Misal pav
4632:Khatkhate
4617:Dahi vada
4592:Bhel puri
4419:Ponganalu
4399:Pesarattu
4384:Paniyaram
4299:Curd rice
4294:Chitranna
4274:Adhirasam
4269:Aavakaaya
4147:Karnataka
4030:Sai bhaji
3915:Egg curry
3845:Aloo gobi
3796:Noon chai
3720:Dal baati
3523:Shonpapri
3496:Roshmolai
3491:Roshkodom
3385:Gur badam
3307:Rooh Afza
3238:Beverages
3129:Nankhatai
3104:Chanachur
3074:Alur chop
3069:Alu chaat
2965:Chacchari
2720:Alu gosht
2649:216172922
2456:ECS NEPAL
1960:1 January
1626:Mauritius
1581:Sri Lanka
1411:- Nepali
1378:coriander
1331:jhol momo
1191:groundnut
1187:fenugreek
1109:Karnataka
1059:nimmakāya
1053:usirikāya
1037:cintakāya
1020:Telangana
994:fenugreek
986:sun-dried
943:Pachranga
939:myrobalan
931:chickpeas
920:Pachranga
912:pachranga
838:achar of
836:Chui jhal
830:achar of
814:: আসার).
699:eggplants
683:Rajasthan
675:sugarcane
523:myrobalan
497:pickles.
487:Ayurvedic
452:Sandhita,
316:Malayalam
295:Pachchadi
280:Etymology
202:avalehikā
103:Sri Lanka
77:Condiment
6213:Cookbook
6193:Category
5818:Bhatoora
5802:Kata-kat
5688:Sheermal
5673:Panipuri
5648:Golgappa
5540:Shab deg
5520:Dum aloo
5512:Kashmiri
5390:Cookbook
5366:Category
5342:Pasembur
5246:Panipuri
5147:Bhojpuri
5078:Rasagola
5073:Rasabali
4918:Sitabhog
4913:Sarpuria
4908:Sarbhaja
4888:Rasgulla
4848:Nikhunti
4843:Mihidana
4838:Manohara
4793:Jolbhora
4788:Jalfrezi
4707:Vindaloo
4702:Sorpotel
4697:Solkadhi
4612:Chouriço
4556:Vada pav
4508:Doodhpak
4495:Gujarati
4444:Sakinalu
4429:Pulihora
4364:Kuzhambu
4329:Injipuli
4223:Idiappam
3905:Dum aloo
3806:Shab deg
3788:Kashmiri
3574:Category
3518:Shondesh
3506:Khondoli
3380:Gulabjam
3353:Chomchom
3270:Dudh cha
3175:Bhatoora
3124:Jhalmuri
3119:Doi bora
3114:Chotpoti
3089:Bhelpuri
2997:Khichuri
2938:Alur Dom
2892:Domachha
2767:Jalfrezi
2588:Archived
2586:. 2011.
2522:archived
2494:Archived
2460:Archived
2431:Archived
2402:Archived
2372:We Media
2347:Archived
2318:Archived
2289:Archived
2265:17 March
2259:Archived
2233:Archived
2208:Archived
2183:Archived
2159:cite web
2144:Archived
2120:cite web
2105:Archived
2080:Archived
2042:Archived
1997:Archived
1954:Archived
1921:Archived
1871:Archived
1844:Archived
1806:Archived
1778:Archived
1750:Archived
1718:Archived
1640:See also
1615:Botswana
1563:Pakistan
1535:Pakistan
1400:cucumber
1193:oil and
1157:mīn acār
1151:karuvāḍu
1139:karuvāḍu
1000:, salt,
954:Pakistan
924:satranga
916:satranga
828:Shatkora
581:cucumber
561:turmeric
541:such as
537:. Early
527:hog plum
511:cardamom
444:Sanskrit
442:. Early
384:Sāndhaṇo
376:Bhojpuri
340:Gujarati
304:Oorugaai
266:sāṇdhāṇo
99:Pakistan
6203:Commons
6109:Paratha
6104:Papadum
6079:Khichri
6074:Khichra
6064:Khagina
6004:Falooda
5994:Chutney
5984:Chapati
5877:Saraiki
5838:Panjiri
5782:Chargha
5765:Punjabi
5702:Pashtun
5592:Pasanda
5572:Biryani
5564:Mughlai
5555:Muhajir
5480:Balochi
5378:Commons
5256:Paratha
5251:Papadum
5196:Falooda
5186:Chutney
5176:Biryani
5151:Maithil
5083:Santula
5046:Pakhala
5006:Ghuguni
4903:Sandesh
4818:Khicuṛi
4733:Bengali
4687:Sevpuri
4662:Patoleo
4642:Khichdi
4637:Khandvi
4627:Kadboli
4622:Dhansak
4582:Basundi
4523:Undhiyu
4518:Khakhra
4469:Uttapam
4424:Poriyal
4404:Payasam
4389:Parotta
4374:Pachadi
4369:Murukku
4309:Dopiaza
4279:Ariselu
4238:Pathiri
3960:Khichdi
3955:Khichra
3930:Kachori
3910:Dopiaza
3885:Chapati
3870:Bhatura
3755:Punjabi
3672:Pasanda
3644:Mughlai
3444:Morobba
3312:Shorbot
3260:Borhani
3250:Aamrosh
3195:Porotha
3180:Chapati
3144:Phuchka
3039:Torkari
2990:Khichra
2875:Seafood
2844:Posondo
2730:Biryani
1673:Atchara
1630:Réunion
1595:oorugai
1591:Sinhala
1575:turnips
1459:soybean
1398:- Ripe
1360:. Many
1273:called
1263:biryani
1237:Burmese
1229:Burmese
1213:mustard
1195:jaggery
1175:), and
1123:Hogplum
1096:citrons
1030:āvakāya
996:seeds,
990:mustard
935:karonda
904:Haryana
900:Panipat
861:Kolkata
816:Bengali
812:Bengali
808:Bengali
687:jaggery
679:Gujarat
481:History
467:Persian
456:Avaleha
440:Bengali
416:Sendhān
392:Kasundi
380:Khaṭāiṇ
372:Bagheli
364:Sandhān
360:Sendhān
332:Konkani
328:Lonchem
324:Marathi
290:Kannada
274:urugaai
270:kasundi
262:sendhan
258:sandhan
254:khaṭāin
226:aachaar
214:pachadi
198:lonache
186:vinegar
178:pickled
147:atchara
107:Myanmar
6134:Chorba
6129:Samosa
6124:Saalan
6099:Pakora
6089:Maghaz
6059:Jalebi
5900:Sindhi
5774:Lahori
5745:Kahwah
5715:Bolani
5678:Nihari
5658:Haleem
5638:Bhalla
5545:Wazwan
5525:Kahwah
5472:region
5286:Samosa
5221:Jalebi
5155:Magahi
5141:Anarsa
5136:Tilkut
5111:Ghugni
5098:Bihari
5016:Kanika
4928:Shukto
4868:Payesh
4863:Paturi
4858:Pantua
4833:Malpua
4746:Beguni
4712:Xacuti
4647:Kuswar
4607:Chivda
4587:Bhakri
4513:Handvo
4503:Dhokla
4449:Sambar
4414:Pongal
4354:Koottu
4339:Kaalan
4284:Bhajji
4203:Aviyal
4180:Kerala
4127:Lukhmi
4102:Chakna
4005:Pakora
3965:Kulcha
3945:Kahwah
3920:Haleem
3710:Churma
3682:Rezala
3667:Nihari
3627:region
3513:Shemai
3454:Pantua
3434:Malpua
3407:Chhena
3402:Jilapi
3375:Faluda
3338:Bundia
3297:Lachhi
3163:Breads
3154:Samosa
3139:Pakora
3109:Chhana
3099:Chatni
3079:Beguni
3034:Tehari
3029:Shukto
3024:Shorba
2985:Haleem
2980:Forash
2943:Bhorta
2829:Nihari
2809:Mezban
2647:
2072:
1913:
1836:
1619:atchar
1605:Africa
1587:acharu
1571:achaar
1567:achaar
1559:achaar
1554:achaar
1548:achaar
1516:rice).
1504:pickle
1502:shrimp
1461:pickle
1455:achaar
1453:Kinema
1435:daikon
1415:pickle
1409:achaar
1390:achaar
1366:achaar
1362:achaar
1346:Nepali
1342:achaar
1255:masala
1233:thanat
1208:khārēk
1199:fennel
1081:Māvaḍu
1075:māvaḍu
1069:, the
971:achaar
946:achaar
927:achaar
908:achaar
881:Indian
845:Bengal
840:Khulna
832:Sylhet
694:muslin
663:sesame
573:radish
569:ginger
567:root,
563:root,
533:, and
509:, raw
491:Sangam
432:Nepali
424:Achaar
420:Khaṭaī
412:Noncha
408:Athāna
398:&
396:Bangla
388:Sindhi
382:&
374:&
368:Awadhi
354:&
336:Athāṇu
320:Loncha
300:Telugu
250:khaṭāī
246:athāna
242:athāṇo
238:athāṇu
230:atchar
222:achaar
218:noncha
210:khatai
156:
73:Course
68:Pickle
51:pickle
6149:Zarda
6114:Pulao
6084:Laddu
6069:Kheer
6039:Kulfi
6034:Kheer
6024:Halwa
5979:Chaat
5943:Rabri
5885:Lassi
5863:Tikka
5750:Mantu
5582:Korma
5577:Kebab
5493:Sajji
5332:Phall
5301:Zarda
5266:Qeema
5236:Laddu
5231:Kofta
5226:Kheer
5211:Halwa
5181:Chaat
5121:Khaja
5116:Sattu
5106:Litti
5051:Pitha
5026:Khiri
4873:Pitha
4823:Luchi
4813:Kheer
4682:Sanna
4577:Akuri
4570:Other
4546:Misal
4454:Sevai
4434:Rasam
4349:Kanji
4262:Other
4228:Puttu
4218:Bonda
4208:Sadya
4188:Appam
4080:South
4020:Rajma
4015:Raita
3980:Lassi
3975:Kulfi
3970:Korma
3950:Keema
3940:Kadhi
3860:Barfi
3838:Other
3829:Petha
3768:Pinni
3700:Baati
3635:North
3556:Phall
3459:Pitha
3449:Nimki
3429:Laddu
3424:Kulfi
3419:Kheer
3412:Shahi
3390:Halua
3333:Borfi
3302:Matha
3185:Luchi
3149:Raita
3094:Chaat
3064:Achar
3014:Ponir
2970:Chira
2866:Tikka
2854:Roust
2839:Polao
2804:Korma
2799:Kofta
2777:Kebab
2757:Gosht
2715:Akhni
2645:S2CID
2580:(PDF)
2556:(PDF)
2545:(PDF)
1634:Kréol
1599:Tamil
1541:Sindh
1386:Lapsi
1370:timur
1338:Nepal
1287:Nepal
1217:cumin
1203:dates
1178:kerda
1166:gundā
1127:Lemon
885:mango
873:mango
851:India
804:Achar
585:lotus
515:lemon
495:mango
475:āchār
463:Āchār
428:Hindi
404:Hindi
402:. In
308:Tamil
272:, or
234:achar
182:brine
176:is a
95:Nepal
87:India
6119:Roti
6094:Naan
6044:Puri
5683:Paan
5663:Paya
5488:Kaak
5271:Roti
5261:Puri
4938:Odia
4725:East
4672:Pohe
4487:West
4474:Vada
4464:Upma
4324:Idli
4314:Dosa
3995:Naan
3824:Peda
3287:Ghol
3217:Ruti
3190:Naan
3134:Paan
3019:Shak
2834:Paya
2708:Meat
2596:2021
2502:2018
2267:2023
2165:link
2126:link
2070:ISBN
1962:2019
1911:ISBN
1834:ISBN
1667:Acar
1613:and
1550:and
1539:The
1358:momo
1350:अचार
1303:Tama
1241:သနပ်
1227:The
1022:and
922:and
834:and
776:and
681:and
519:lime
489:and
454:and
438:and
436:Urdu
418:and
400:Odia
356:Braj
344:Athā
143:Acar
65:Type
6144:Tea
5999:Dal
5908:Beh
5470:by
5191:Dal
4771:Doi
3625:by
3358:Doi
3265:Cha
2975:Dal
2637:doi
1624:On
1609:In
1597:in
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1336:In
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902:in
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735:by
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