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Topic: Assamese cuisine

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	EuroTalk Language Learning
		Assamese is a member of the Indic branch of the Indo-Iranian sub-group of the Indo-European (Aryan) family of languages.
		Assamese is spoken by between 15 and 20 million people.
		Assamese is the state language of Assam, the most eastern state in India.
	eurotalk.com /en/language.php?languageID=053 (524 words)

	Cuisine Encyclopedia Article @ FQQD.com (Site not responding. Last check: 2007-11-01)
		A cuisine (from French cuisine, meaning "cooking; culinary art; kitchen;" itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning "to cook") is a specific set of cooking traditions and practices, often associated with a place of origin.
		New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional chefs and their clientele.
		Cuisines of the Indian subcontinent includes cuisines from the peninsular region of South Asia, which includes India, Bangladesh, and Pakistan, usually also Sri Lanka, Nepal and Bhutan.
	www.fqqd.com /encyclopedia/Cuisine (636 words)

	Assamee Cuisine - CookbookWiki (Site not responding. Last check: 2007-11-01)
		Assamese cuisine is an adventure on its own even though meat dishes are hard to find in it.
		In Assamese cuisine there are so many utensils that are required in order to cook a meal properly, and these utensils are similar to other cuisine too.
		Assamese cuisine is thought to be one of the healthiest cuisines.
	www.cookbookwiki.com /Assamee_Cuisine (1095 words)

	Indian cuisine (Site not responding. Last check: 2007-11-01)
		Indian cuisine is distinguished by its sophisticated use of spices and herbs and the; influence of the longstanding and widespread practice of vegetarianism in Indian society.
		The staples of Indian cuisine are rice, atta (whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram), toor (pigeon pea or red gram), urad (fl gram) and mung (green gram).
		North Indian cuisine is distinguished by the use of dairy productsâ”such as milk, paneer (cottage cheese), ghee (clarified butter), yoghurt and wheat.
	www.e-tv.co.za /i/n/d/Indian_cuisine.html (1670 words)

	Cuisines of North East India,Cuisine of North East India,Cuisines of Northeast India
		Assamese food is mainly based on rice and fish.
		The Assamese eat a huge variety of rice-based breakfast cereals with milk, yoghurt or thick creamakhoi (puffed rice), chira (chura), muri, komal chaul (a specially processed rice which doesn’t require cooking but just an hour’s soak in cold water) and hurum to name but a few.
		The Meghalayan cuisine is heavily tilted in favour of meat, particularly pork.
	www.north-east-india.com /information/cuisines.html (601 words)

	Indian cuisine resource page
		The Cuisine of India is very diverse and is a result of India's diverse population.
		Most Indian cuisines are related by significant usage of spices, and by the use of a larger variety of vegetables than many other culinary traditions.
		Indian cuisine has been influenced by the Indian philosophy of ahimsa, which is evident in the prevalance of vegetarianism.
	www.livpedia.com /Livpedia-I/Indian_cuisine.php (1213 words)

	Indian Cuisine -- Indian Cooking
		East End of London, a place that is still famous for this type of cuisine.
		Indian food is now a staple of the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British national cuisine.
		New York City but also in other large metropolitan areas nationwide, as a result of the huge increase in South Asian immigration.
	edinformatics.com /culinaryarts/food_encyclopedia/indian_cuisine.htm (432 words)

	Cuisine of Kerala information - Search.com
		Cuisine of Kerala (Malayalam:കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography and culture of the land.
		The non-vegetarian cuisines include Pathiri (the word origin being traced to Arabic fateerah فطيرة, meaning "pastry"), a sort of pancake made of rice flour, and biriyani which is a mouthwatering dish of rice cooked along with meat, onions, chillies and other spices.
		It is to be eaten with chicken or vegetable stew.
	search.com.com /reference/Pachakam (511 words)

	Incent Tours - Assam, Eastern India
		Food here is generally cooked in a no-nonsense manner and though the Assamese love good food, their essentially easygoing, laid-back nature does not brook long, back-breaking hours in the kitchen.
		is an integral part of any Assamese meal and is cooked in many ways- fried, curried, with vegetables and, interestingly, wrapped in banana leaves and roasted in charcoal after being marinated in mustard oil, green chilies and fresh green coriander.
		Lime and lemony influences are important in Assamese food; the sukha saag, a kind of sour spinach, being favorite.
	www.incent-tours.com /eassam.htm (246 words)

	INDIAN TRAVEL PORTAL
		An authentic Indian curry is an intricate combination of a stir-fried Masala - a mixture of onion, garlic, ginger, and tomatoes; various spices and seasonings with which meat; poultry, vegetables or fish is prepared to produce a stew-type dish.
		The unique and strong flavours in Indian cuisine are derived from spices, seasonings and nutritious ingredients such as leafy vegetables, grains, fruits, and legumes.
		The desert cuisines of Rajasthan and Gujarat use an immense variety of dals (Pulses) and achars (preserved / Pickles) to substitute for the relative lack of fresh vegetables.
	www.indian-travel-portal.in /cuisine.htm (606 words)

	Assam Portal
		Beginning with the US national anthem performed by youths of the St. Louis-based host families organizing the event, the first day saw dazzling performances of popular Assamese folk songs and dances by the children and youths of the Assamese community, including the Bihu, traditional folk dance, and Xatriya, socio-religious dance, of Assam.
		A community forum discussion on "what does it mean to be an Assamese" was held in the afternoon where more than 100 first and second-generation Assamese American adults and youths participated in the discussion.
		A major highlight of the Assam 2003 was the bountiful food and delicacies evocating traditional Assamese cuisine such as Maachor Tenga (tangy fish curry), ladoo, pitha, and other traditional snacks of India.
	www.assam.org /article.php?sid=187&mode=&order=0 (364 words)

	Upper Crust ::: India's food, wine and style magazine
		Purobi is Assamese, she comes from Upper Assam, where she said the cooking practise is not to bhunao the food.
		There is a separate monk cuisine in Upper Assam, there being several Vaishov monasteries here, and the cuisine has no onion and garlic.
		Assamese cuisine, naturally, is top of her choice of favourites.
	www.uppercrustindia.com /11crust/eleven/people2.htm (930 words)

	Restaurants - Indian - Westchester Towns, Westchester County, NY
		Rangoli Indian Cuisine is located in the heart of Pelham's downtown at 142 5th Avenue, Pelham, NY 10803.
		Mughlai cuisine is rich, creamy, deliciously spiced and liberally sprinkled with nuts and saffron.
		In the south, curries are mainly vegetable and inclined to be hotter.
	www.westchestertowns.com /htm/lnk/Link0174.html (1865 words)

	Indian Cuisine- food and recipes: Mumbai/Bombay pages
		Most Indian cuisines are related by similiar usage of spices.
		In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences.
		The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and
	theory.tifr.res.in /bombay/history/people/cuisine (714 words)

	Curry - CookbookWiki (Site not responding. Last check: 2007-11-01)
		For example in Assamese cuisine, you will find that there are several tasty dishes you can try out.
		Cuisines such as the Goan cuisine would have a wide array of ingredients and spices added in to its curries.
		With the amount of spices available to be used in just one cuisine, it is obvious that there are would be a great deal of variety of curries available.
	www.cookbookwiki.com /Curry (3290 words)

	Malvani cuisine - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-11-01)
		Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Kolhapur district, Goa and northern parts of West Karnataka.
		Although Malvani Cuisine is predominantly non-vegetarian, there are many vegetarian delicacies.
		Although, it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine.
	88.208.194.172 /wiki/index.php/Malvani_cuisine (346 words)

	TeenOutReach.com Recipes: Indian (Site not responding. Last check: 2007-11-01)
		Cuisine of India - Non-vegetarian Indian recipes mostly chicken and lamb.
		Kashmiri Cuisine - Brief discussion of the historical context of Kashmiri Cuisine as well as quite a few Kashmiri recipes.
		Parsi Cuisine and Recipes - These are Original Recipes of the Parsi way of cooking in India.
	www.teenoutreach.com /freestuff/recipes/indian.htm (981 words)

	Cuisine - Wikipedia, the free encyclopedia
		The following section is an overview of world cuisines.
		See also: Latin American cuisine, Cuisine of South America
		Fast food, and its nemesis Slow food which preserves regional cuisines
	en.wikipedia.org /wiki/Cuisine (497 words)

	:: Patang ::
		Indian cuisine uses a cornucopia of spices to create a mouth-watering range of foods.
		In the north, Punjabi, Kashmiri and Mughlai cuisine reflect a strong Central-Asian influence with a variety of rich foods.
		The desert cuisines of Rajasthan and Gujarat use a wide variety of lentils and preserves.
	www.patangcuisine.com (278 words)

	Cuisine of Karnataka - Medbib.com, the modern encyclopedia (Site not responding. Last check: 2007-11-01)
		The cuisine of Karnataka comprises of diverse vegetarian and non-vegetarian cuisines.
		The varieties' influence can be found in the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north.
		Coconut is widely used in the mangalore cuisine.
	www.medbib.com /Cuisine_of_Karnataka (592 words)

	The Telegraph - Calcutta : Guwahati
		Driven by a passion of serving Assamese food to the world — and spiced up with grandmother’s recipes — Atul Lahkar, a living encyclopaedia on Assamese food, is all set to establish a research institute on the cuisine of his state.
		Thereafter, I will take the festival to different parts of the country and to a few foreign locales,” said Lahkar, whose personal favourites are khar (alkaline), chicken cooked with bamboo shoot and tenga anja with quintessential steamed joha rice.
		Lahkar also has plans to set up eateries in Chennai and Delhi where gourmets will be treated to a sumptuous spread of authentic Assamese cuisine in a typical bamboo-hut restaurant.
	www.telegraphindia.com /1060914/asp/guwahati/story_6743088.asp (337 words)

	Assam Food (Site not responding. Last check: 2007-11-01)
		The favorite curry mentioned was an alkaline salty extract of banana roots cooked with certain aquatic green plants, and also with fish.
		Vegetables mentioned in the Yogini Tantra showed that both tubers and green leaves were important in the early Assamese diet.
		The usual pulses and spices were made from milk, curds and ghee, and madhumada may have had a honey base.
	indianfood.indianetzone.com /1/assam.htm (341 words)

	Cuisine - InfoSearchPoint.com (Site not responding. Last check: 2007-11-01)
		de:Kochkunstja:料理ko:요리 zh:烹饪nl:Kookkunst A cuisine (from the French word for "kitchen") is a specific set of cooking traditions and practices, often associated with a place of origin.
		The "chinese" dish chop suey clearly reflected the adaptation of chinese immigrant cooking styles to the different ingredients available in North America.
		These cuisines are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.
	www.infosearchpoint.com /display/Cuisine (409 words)

	India4u - Cuisines (Site not responding. Last check: 2007-11-01)
		Most Indian cuisines are related by similiar usage of spices.
		Often, Indian cooking is distinguished by the use of a larger variety of vegetables than many other well-known cuisines.
		To the east, the Bengali and Assamese styles shade off into the cuisines of East Asia.
	www.india4u.com /cuisines/index.htm (86 words)

	Cuisine - Gurupedia
		New cuisines are constantly evolving, as certain aesthetics rise and fall in popularity among professional
		In addition to food, a cuisine is also often held to include
		Most of these cuisines are based on the cuisines of the countries from which
	www.gurupedia.com /c/cu/cuisine.htm (423 words)

	The Sunday Tribune - Spectrum - Lead Article
		A typical Assamese meal starts with a bowl of khar, a dish of boiled vegetables cooked in the ashes of a banana tree, a variety of cooking soda, followed by a dish of titaful, a bitter flower which is available in everyone's kitchen garden.
		Heavier plates made of bell metal spell respect and clout and are reserved for the elders while others get to eat in the normal steel plates.
		Though outside influences have made an impact on eating customs, marking a shift from eating on bamboo mats to dining tables, the assamese have still clung to old food habits as well as eating on locally produced bell metal plates.
	www.tribuneindia.com /2003/20030511/spectrum/main3.htm (681 words)

	Punjabi cuisine - Wikipedia, the free encyclopedia
		Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan).
		One of the main features of Punjabi cuisine is its diverse range of dishes.
		Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon wheat masalas (spice) flavourings.
	en.wikipedia.org /wiki/Punjabi_cuisine (500 words)

	Cuisine of Monsoon Cuisine of India (Site not responding. Last check: 2007-11-01)
		Indeed much of what defines the character of dishes in any reigion of India relates to blending fresh meats and fresh vegetables with a complex variety of spices.
		In the north and the west, Kashmiri and Mughlai cuisines show strong central Asian influences.
		The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables.
	www.monsooncuisineofindia.com /cuisine.php (237 words)

	Cuisine: Assamese Food (Site not responding. Last check: 2007-11-01)
		For dessert or for those with a sweet tooth, there is a wide range in Pithas(cakes).
		The restaurant in most hotels will arrange an introduction to Assamese food on request.
		The Chandmari areas, Panbazar and Fancy bazaar areas in Guwahati had a number of good restaurants serving a variety of international and Indian Cuisines.
	www.discoverne.com /cousine.html (132 words)

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