THE HUMBLE INDIAN ‘DOSA’

Read how one of the ancient Indian #culinary art of making #Dosai, #Dosa, or #Dose is now a part of international cuisine, and how this delicacy is passionately explored by world’s renowned chefs and culinary art masters- THE HUMBLE INDIAN ‘DOSA’ #SouthIndian #Cuisines.

ANCIENT INDIAN CUISINE – ITS INFLUENCERS AND INFLUENCES

(adsbygoogle = window.adsbygoogle || []).push({}); In ancient era legumes, fruits - vegetables, honey, and dairy products were part of the main diet. Around 7000 BCE, agriculture spread from Fertile Crescent to the Indus Valley, where wheat and barley began to be grown (Indus Valley: basins of the river Indus, and seasonal river Ghaggar-Hakra, an area of northwest India, and eastern Pakistan —— Fertile Crescent: A crescent-shaped region in the Middle-East, a span from Iraq, Syria, Lebanon, Israel, Palestine, Jordan, Egypt, southeastern region of Turkey, and western fringes of Iran). History has a mention of 6200 BCE, since when variety of …

LIME AND LEMON

Often Lime and Lemon are mistakenly believed to be similar, but actually they are distinct-know the similarities and dissimilarities of limes and lemons; the names of Indian lemon and worldly popular limes; the significance of word ‘Lemon’; differences between lime and lemon; and where India ranks in its production of lime and lemon — read details on lime and lemon here-

‘IDLI’, INDIAN CULINARY HISTORY — TO —A MODERN DAY WORLDWIDE ‘WORLD IDLI DAY’ CELEBRATION

Culturally, there are six vivid varieties of Idli, but inquisitive food innovations has a much wider scope of exploring this culinary art -Eniyavan, the ‘World Idli Day’ initiator only has invented and now serves 2547 types of Idli. Read about- ‘IDLI’, centuries old Indian culinary history to a modern day worldwide ‘World Idli Day’ celebration.